The Texas Beef Checkoff is investing in the next generation of top chefs. Culinary arts advisors from across the state are benefitting 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 flavor of Beef and how to grill the perfect steak. Beef really makes a big contribution to a restaurant’s bottom line.”