Raising the Bar for Beef Education
AUSTIN, TX – The Texas Beef Checkoff is investing in the next generation of top chefs. Culinary arts advisors from across the state are benefiting from an ongoing partnership that drives instructors, students, and industry experts to reach the next level of excellence using beef. The 12th Annual Texas ProStart Culinary Educators Training Conference allowed 125 high school instructors the chance to participate in the two and a half day conference, held at Le Cordon Bleu Academy of Culinary Arts in Austin. The training is a partnership between The Texas Beef Council (TBC), the Texas Restaurant Association Education Foundation and Le Cordon Bleu.
“We wanted our educators to gain hands-on experience with the best industry experts,” Austin Brown III, Beeville cattleman and TBC board member said. “Some of the sessions included ground beef 101 and beef cut identification, so teachers were really rolling up their sleeves and learning the latest in culinary and beef industry trends.”
TBC knows that demand for careers in foodservice will only continue to grow, and chef education will play a vital role in industry success. By equipping culinary arts instructors with the latest, most up-to-date information and industry movements, the future workforce will also gain the same helpful knowledge about beef.
“Beef is a key part of the curriculum,” Russell Woodward, Senior Manager of Product Marketing at TBC said. “This year, TBC Chef Tiffany Blackmon led several sessions including Dining like a Diplomat, Umami and the flavour of Beef and how to grill the perfect steak. Beef really makes a big contribution to a restaurant’s bottom line. ”
The film ‘True Beef’ was also featured at the conference, which follows a class of ProStart High School students from John B. Connally High School in Pflugerville, TX on their year long journey of learning about beef. The checkoff-supported project aims to connect with consumers by highlighting beef’s journey, from pasture to plate.
TBC is a large supporter of continuing education projects like the Texas ProStart Culinary Educators Training Conference. Participants of this year’s course could earn more than 25 continuing educations units for attending the session.
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.