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Titanium Beef Competition celebrates America’s favorite protein

Amanda Nolz
SDBIC photoChef Clark V. Braun, CEC left, and Chef Shonna Haugen work to prepare beef entrees in the Second Annual Titanium Chef Beef Competition.

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The aroma of sizzling beef wafted through the aisles of the Women’s Building at the 2009 South Dakota State Fair. The second annual Titanium Chef Beef Competition paired chefs with America’s favorite protein in a challenging event to create a “Sensational Beef Salad.” Sponsored by the South Dakota Beef Checkoff and the South Dakota Beef Industry Council (SDBIC), this event was aimed at getting chefs to expand their horizons when using beef to ultimately increase beef demand and cattle producer profitability.

The South Dakota American Chefs Association (ACF) chapter, known as the Black Hills Chapter of Professional Chefs, is a great supporter of this event. Most of the competing chefs were notified through email and newsletters from this organization about this competition. Event organizer and Director of Nutrition and Consumer Information for the SDBIC, Holly Swee RD, LN, narrowed down the recipes to ultimately pick finalists to compete at the state fair. There was a student division and professional division, and the winners from each battled against each other in the finals.

The aroma of sizzling beef wafted through the aisles of the Women’s Building at the 2009 South Dakota State Fair. The second annual Titanium Chef Beef Competition paired chefs with America’s favorite protein in a challenging event to create a “Sensational Beef Salad.” Sponsored by the South Dakota Beef Checkoff and the South Dakota Beef Industry Council (SDBIC), this event was aimed at getting chefs to expand their horizons when using beef to ultimately increase beef demand and cattle producer profitability.

The South Dakota American Chefs Association (ACF) chapter, known as the Black Hills Chapter of Professional Chefs, is a great supporter of this event. Most of the competing chefs were notified through email and newsletters from this organization about this competition. Event organizer and Director of Nutrition and Consumer Information for the SDBIC, Holly Swee RD, LN, narrowed down the recipes to ultimately pick finalists to compete at the state fair. There was a student division and professional division, and the winners from each battled against each other in the finals.

The aroma of sizzling beef wafted through the aisles of the Women’s Building at the 2009 South Dakota State Fair. The second annual Titanium Chef Beef Competition paired chefs with America’s favorite protein in a challenging event to create a “Sensational Beef Salad.” Sponsored by the South Dakota Beef Checkoff and the South Dakota Beef Industry Council (SDBIC), this event was aimed at getting chefs to expand their horizons when using beef to ultimately increase beef demand and cattle producer profitability.

The South Dakota American Chefs Association (ACF) chapter, known as the Black Hills Chapter of Professional Chefs, is a great supporter of this event. Most of the competing chefs were notified through email and newsletters from this organization about this competition. Event organizer and Director of Nutrition and Consumer Information for the SDBIC, Holly Swee RD, LN, narrowed down the recipes to ultimately pick finalists to compete at the state fair. There was a student division and professional division, and the winners from each battled against each other in the finals.


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