Garnering Chef Support
Beef checkoff staff member Bridget Wasser recently conducted cutting demonstrations for the Inland Empire Chef’s Association and the American Culinary Federation. Wasser took part in a session at the Spokane Community College Culinary Arts Center for the Inland Empire Chef’s Association in support of the Washington State Beef Commission to present and demonstrate new checkoff-funded cuts from the shoulder clod and chuck roll. Wasser also participated in the 2010 Southeast Regional Conference of the American Culinary Federation in support of the Alabama Beef Council to present and demonstrate new cuts from the beef chuck roll. The goal of presenting this information to chefs is to spur their interest in new cuts and gain more traction on menus across the country.