Morning Ag Clips logo
  • Subscribe ❯
  • PORTAL ❯
  • LOGIN ❯
  • By Keyword
  • By topic
  • By state
  • Home
  • Events
  • Jobs
  • Store
  • Advertise
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Subscribe to our
    daily email
    ❯
  • Portal Registration❯
  • Login❯
  • policy
  • tractors & machinery
  • education
  • conservation
  • webinars
  • business
  • dairy
  • cattle
  • poultry
  • swine
  • corn
  • soybeans
  • organic
  • specialty crops
  • Alabama
  • Alaska
  • Arizona
  • Arkansas
  • California
  • Colorado
  • Connecticut
  • Delaware
  • Florida
  • Georgia
  • Hawaii
  • Idaho
  • Illinois
  • Indiana
  • Iowa
  • Kansas
  • Kentucky
  • Louisiana
  • Maine
  • Maryland
  • Massachusetts
  • Michigan
  • Minnesota
  • Mississippi
  • Missouri
  • Montana
  • Nebraska
  • Nevada
  • New Hampshire
  • New Jersey
  • New Mexico
  • New York
  • North Carolina
  • North Dakota
  • Ohio
  • Oklahoma
  • Oregon
  • Pennsylvania
  • Rhode Island
  • South Carolina
  • South Dakota
  • Tennessee
  • Texas
  • Utah
  • Vermont
  • Virginia
  • Washington
  • West Virginia
  • Wisconsin
  • Wyoming

Morning Ag Clips

  • By Keyword
  • By topic
  • By state
  • policy
  • tractors & machinery
  • education
  • conservation
  • webinars
  • business
  • dairy
  • cattle
  • poultry
  • swine
  • corn
  • soybeans
  • organic
  • specialty crops
  • Home
  • Events
  • Jobs
  • Store
  • Advertise
Home » Collegiate Beef Cook-off winner announced!
AWARD WINNERS ANNOUNCED! ... Comments

Collegiate Beef Cook-off winner announced!

Students’ creativity and skill were tested during beef competition

PUBLISHED ON April 22, 2019

Social Influencer from The Life Jolie teaches culinary students and instructors about food photography and marketing.

CANANDAIGUA, N.Y. — The New York Beef Council enticed five culinary schools from across New York State to experience a two day Farm to Fork Beef Tour and Cooking Competition in Canandaigua, NY! This event was made possible through continued support and funding from the South Dakota Beef Council.

Five culinary schools, SUNY Cobleskill, Erie Community College, SUNY Sullivan, Monroe Community College, and Finger Lakes Community College toured Spring Pond Farms in Branchport, NY and Wilson Beef Farm in Canaseraga, NY.

On Day 1, of this two day event, the culinary students toured Spring Pond Farms which is owned and operated by John and Anita Kriese. Students had the opportunity to tour all aspects of the farm, learning about animal care and handling, feed stuffs fed, manure and pasture management, and all aspects of the beef life cycle including birth to finishing. John explained the extensive amount of data and decision making that goes into raising high quality and efficient beef cattle. Students then toured Wilson Beef Farm, processing facility and market, where students were shown how beef is graded and fabricated. Students also had the opportunity to learn more about the aging process, value added beef products, and beef marketing.

On Day 2, students learned some basics of food photography from Jessy, social influencer and creative genius behind the blog The Life Jolie. Students learned quick and dirty tips when it comes to lighting, props, and cropping. The students were even challenged to create their own roast beef sandwich and to capture their best photo using Jessy’s tips. Social media is a useful tool when it comes to food and restaurant marketing and photo worthy food is of an increasing importance to consumers. In the afternoon, all five schools took part in a culinary cook-off. Students were challenged to fabricate the 112a Rib Subprimal in an effort to increase the students’ knowledge of different cuts and prove the increased value, of the Rib Subprimal, for restaurant owners. Students and faculty indeed saw that the fabrication created economic opportunities. When asked how the competition made them think differently about beef on a menu one student noted, “it helped me realize the versatility of beef. It is much more than burgers and steaks.”

The winner of the Culinary Competition was SUNY Cobleskill whose team, led by Chef Instructor Michael Lapi, consisted of Brianna Zabrisky and Chris Merandi. The team utilized the beef rib in two ways, as an appetizer and entrée. The appetizer, Beef Tataki, consisted of ponzu marinated beef, served with orange segments, fresh chilis, radish and scallions. SUNY Cobleskill’s main entrée was a pan roasted ribeye atop vegetable ragu, served with a side of shoestring fries. Each winning student was awarded a $500 scholarship.

This event plays an important role is providing some of the top future culinarians from across the state with the opportunity to learn more about beef from pasture to plate, explained Katherine Brosnan, New York Beef Council Director of Industry Relations & Consumer Promotions, throughout the two days students learned not only about the production of beef, but also the creative and diverse ways beef can be utilized.

–New York Beef Council

Click Here to find out more about your favorite topics

cattle education marketing events

Spread the word

Browse More Clips

100th Workshop Celebration for LEAF Program

Migrant farm workers carefully select, trim and fill baskets with yellow squash for cleaning and packing aboard a mobile processing trailer. (USDA photo by Lance Cheung via Flickr)

Farmworker labor debate, Cuomo taxes

Primary Sidebar

MORE

NEW YORK CLIPS

cow dairy (Photo by Ryan Song on Unsplash)
NMPF commends climate provisions in Senate’s Inflation Reduction Act
August 9, 2022
Pasture Walk planned for September 8
August 9, 2022
Food Dehydration Workshop: Fruits, Vegetables, and Jerky
August 9, 2022
Youth excel with animals at the 2022 Jefferson County Fair
August 9, 2022
Conservation survey finds native NYS pollinators at risk
August 9, 2022
  • Trending
  • Latest

YOU MIGHT ALSO LIKE...

Helping KY growers improve transplant quality
August 10, 2022
Depending upon the degree of immaturity, harvesting corn as silage, earlage, or snaplage may result in greater crop revenue than harvesting as high-moisture or dry-shelled corn. (Photo by Monica Jean, Michigan State University Extension)
Consider snaplage timing, quality for optimal nutrition
August 10, 2022
UMO hosts three-day military veteran farmer workshop
August 9, 2022
Gullah Farmers Cooperative High Tunnel Workshop
August 9, 2022
New mental health resources for farmers in stressful times
August 9, 2022

Footer

MORNING AG CLIPS

  • Sponsors
  • About Us
  • Advertise with Us
  • Privacy Statement
  • Terms of Service
  • Customer & Technical Support

CONNECT WITH US

  • Like Us on Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

TRACK YOUR TRADE

  • Markets & Economy
  • Cattle Updates
  • Dairy News
  • Policy & Politics
  • Corn Alerts

QUICK LINKS

  • Account
  • Portal Membership
  • Invite Your Friends
  • Subscribe to RSS
  • WeatherTrends
  • Just Me, Kate

© 2022 Morning Ag Clips, LLC. All Rights Reserved.