CALGARY, May 8, 2017 /CNW/ - With knives sharpened, chef coat pressed and apron tied, Abe Van Melle prepares to make Canada proud in a competition celebrating the lost art of butchery. Van Melle, Technical Manager for the Canadian Beef Centre of Excellence (CBCE) and a team of talented chef instructors from the Southern Alberta Institute of Technology (SAIT) will travel to Hong Kong to face-off with global competitors in one of the world's most revered culinary competitions.
The Hong Kong International Culinary Classic (HKICC) assembles competitors from all corners of the globe from May 8th to 11th. The tension-filled tournament pits teams head-to-head to compete in highly skilled events including meticulous seam butchery and grilling up mouth-watering barbeque.
With over 40 years in the business, Van Melle is confident team Canada has the skills to prevail. "What's most exciting about this competition is the opportunity to truly celebrate our craft on the world stage," says Van Melle. "We take extreme pride in honing our craft as it has the incredible ability to influence flavour, tenderness and juiciness. We're putting our techniques to the test among the crème de la crème to show just how skilled the art of butchery is. It's no secret Canada has some of the best beef in the world and we're here to show that we have some of the best butchers too."
Van Melle hopes this competition, along with his work at the CBCE with director and executive chef, Mathieu Paré, will help home cooks become more comfortable and have fun in their own kitchens. "Through our outreach, recipe development and global partnerships, we provide people with the foundation they need to tackle nose-to-tail cooking and create masterpieces in their own kitchens," says Paré. "This competition is perfectly timed with the launch of barbeque season – the time of year Canadians embrace with open arms after enduring our long, drawn out winters!"
Other Team Canada members taking the stage at HKICC are three of SAIT's Chef Instructors, Ron Welkert, Vanessa Mendoza and Adrian Jemmett. Their secret weapon is team manager Margaret Turner, SAIT hospitality professor, champion fundraiser and competition veteran. Turner has 35 years experience competing in and training teams for both national and international competitions. Collectively, Team Canada has earned prestigious awards and has cooked for some of the world's most discerning palettes including emperors, prime ministers and presidents. This outstanding group of meat masters promises to be a culinary force, ready to bring home the win.
Hailing from the heart of Canadian beef country, Canada's well-rounded team is sure to incite some nerves on the competition floor. After the initial heat, finalists will be selected for the definitive round – the ultimate display of technical skill, creativity, consistency and capability.
See how competitors are faring by following along on Facebook, Twitter and Instagram with #LoveCDNbeef and #CDNbeef. For more information about the Canadian Beef Centre of Excellence, visit canadabeef.ca.
For Butchery Backstory and DIY Butchery Skills videos featuring Abe Van Melle, visit www.youtube.com/LoveCDNBeef.
Download The ROUNDUP™ – Canada Beef's free app and the ultimate guide to buying and cooking Canadian beef with confidence. Available on iTunes and Google Play.
About Canada Beef
Canada Beef is the cattle producer-funded and run organization responsible for domestic and international beef and veal market development. It has offices in Canada, Mexico, Japan, China, and Taiwan. Canada Beef works to enable and sustain loyalty to the Canadian beef brand and build strong relationships with trade customers and partners around the world. These efforts increase demand for Canadian beef and the value producers receive for their cattle.
SOURCE Canada Beef
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