In support of chefs, culinary educators and students nationwide, family-owned Agri Beef has launched the "Ranch to Table" educational program. The free online course is the first of its kind to offer a comprehensive life-cycle view of how beef arrives at tables across the world from the ranches of the Northwest U.S.
Through four self-paced modules, participants get an all-encompassing look at ranching, cattle feeding, beef processing and grading and beef fabrication and distribution. It is designed both for personal development and as a classroom training tool. Upon completion of the course, participants are eligible for 15 continuing education hours through the American Culinary Federation and receive access to the materials for use in their culinary classrooms.
“Now, more than ever, consumers have a curiosity and interest in knowing where their food comes from and how it is raised. We recognize that chefs and culinary professionals are the trusted sources for diners and shoppers, so we created this resource to supplement their existing knowledge and give greater insight into our industry and how beef gets to their prep tables,” Agri Beef executive director of marketing Jay Theiler said.
In developing the course, Agri Beef collaborated with culinary educators from across the country, along with restaurant and culinary school consultant chef Paul Sorgule of Harvest America Ventures, who noted, “With the thoughtful approach that went into developing this robust resource, I am confident that it will help to make a difference in culinary education.”
The Ranch to Table modules, powered by the Escoffier Culinary School online platform, can be accessed from Agri Beef’s website http://www.agribeef.com/education or through culinary education partners Gold Medal Classroom and the American Culinary Federation.