CALGARY, Alberta – Mathieu Paré, was named the new director of the Canadian Beef Centre of Excellence (CBCE) effective Jan. 23.
The CBCE, located in Calgary, Alberta, strives to be a global leader in beef communication, culinary training, education and business development around Canada’s beef industry. This includes a state-of-the-art facility that features a full commercial kitchen line, consumer kitchen and beef fabrication room.
Paré comes to the CBCE after serving in many different restaurants including La Chaumiere, Rouge, Quail’s Gate Estate Winery, CP Rail’s The Royal Canadian Pacific.
“Canada Beef selected Mathieu for his experience positioning a brand around food,” said Marty Carpenter, departing director of the CBCE, Canada Beef. “His creative approach and confidence in delivery will be invaluable given the diversity of clients the CBCE works with.”
Paré will lead a team creating opportunity and competitiveness for Canadian beef that will build understanding of the country’s product and brand around the world.
“As a chef, I’ve always appreciated the world class quality the Canadian beef industry delivers,” Paré said. “I’m excited to share the Canadian beef brand story and celebrate the beauty of our product at this amazing facility.”
Over the first 18 months in operation, the CBCE hosted 66 domestic and international missions, from approximately 33 countries and enabled or leveraged about C$150 million in commercial business.
“The CBCE director role is more than a chef job,” Carpenter said. “It is taking a leadership role at an established world-class facility and taking it to the next level.”
Carpenter has been working with the Canadian beef industry for more than 23 years and was a crucial part in developing the operation of the CBCE. He will train Paré in his new role in the coming weeks and formally retire on March 1, 2017, ending his time with Canada Beef as guest chef at the upcoming Canadian Beef Branding Series at the Gulfood Show in Dubai, UAE.
