Keeping Beef Center of the Plate

Posted on August 14, 2014

AUSTIN, TX – The Culinary Educators Training Conference recently wrapped up its 11th annual event earlier this summer in Austin. A partnership between the Texas Restaurant Association Education Foundation, Le Cordon Bleu® College of Culinary Arts and the Texas Beef Council (TBC), the conference hosted more than 120 high school culinary arts teachers from across the state.

For two and a half days each summer, the Culinary Educators Training Conference provides culinary arts instructors with the skills and knowledge to reach the highest levels of culinary standards in their classrooms. Attendees experience hands-on lab time with industry experts, learn the latest in culinary trends and network with their peers and industry professionals.

“It’s important to provide instructors the right tools to educate students about beef and help them step into their first foodservice jobs well aware of the contributions beef makes to a restaurant’s bottom line,” said Austin Brown III, TBC board member and cattle rancher. “This conference allows us to keep beef center of the plate and top of mind for Texas’ future chefs.”

Unlike checkoff-funded programs directly targeting the consumer, this train-the-trainer conference focuses on one of the most influential people in a future chef or restaurateur’s life — his or her first culinary arts teacher. Each year those instructors reach thousands of students in their classrooms throughout Texas.

“We strive to build a strong foundation with these teachers by providing them some resources and information that they can use in a classroom with students who are serious about going on into the industry,” said Russell Woodward, TBC senior manager of product marketing. “It’s all about exposing them to the fundamental elements of how to use beef on a menu.”

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The Texas Beef Council (TBC) conducts the $1 per head national checkoff program for Texas beef producers and is also the contractor for the Beef Promotion Research Council of Texas (BPRCT), which administers the $1 per head Texas state checkoff program. TBC’s mission is to increase beef demand in the state through programs of beef promotion, research and education. TBC also helps fund national and international beef checkoff programs to increase marketing opportunities around the globe. The BPRCT’s mission is to improve Texas producer profitability by strengthening and expanding beef demand. The TBC and the BPRCT are directed by a 20-member board of cattlemen and women representing the state’s beef producers. For more information on this and other checkoff-funded programs, please visit TexasBeefCheckoff.com or call 800- 846-4113.

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