Texas Beef Checkoff invests in the next generation of top chef

High school culinary educators 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 13th Annual Texas ProStart Culinary Educators Training Conference allowed 130 high school instructors the chance to participate in the two and a half day conference, held at the Culinary Institute of America in San Antonio. The training is a partnership between The Texas Beef Council (TBC) and the Texas Restaurant Association Education Foundation.
“The conference is held each summer and is designed to provide culinary arts instructors with the skills and knowledge to reach the highest levels of culinary standards in their classrooms,” said Robert Hale, Texas Beef Council product marketing manager. “Attendees experience hands on lab time with industry experts, learn the latest in culinary trends and network with their peers and industry professionals.”
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 an important element of the conference, according to Russell Woodward, TBC senior manager of product marketing. This year, TBC offered five hours of beef training throughout the conference. “Beef really makes a big contribution to a restaurant’s bottom line,” Woodward said.
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.
Source: Texas Beef Council