Texas Chef Shares Story of 'True Beef'
Chef, film share an appreciation for the work and dedication cattlemen put into raising beef.
SAN ANTONIO, Texas (Feb. 4, 2015) — Learning and teaching about food and cooking have always been a passion of chef Mike Erickson. He told those attending the 2015 Cattlemen’s College® in San Antonio, Texas, that as a chef in Texas “beef plays a big part” in what he does, but surprisingly, he had never once visited a ranch.
Chef Mike Erickson shared his story and played a trailer from the film as the keynote speaker kicking off the 22nd annual Cattlemen’s College® sessions Feb. 4 in San Antonio.That all changed a few years ago when Erickson was invited by the Texas Beef Council to go to Kansas and participate on the Kansas Beef Council Pasture-to-Plate Tour with a group of 40 chefs, foodservice professionals and other food influencers from nine states to study beef production.
On the tour, Erickson was impressed — and inspired — by how much effort and dedication ranchers put into raising beef.
Erickson, who is the culinary arts instructor at John B. Connally High School in Pflugerville ISD Career and Technical Education Department, wanted to provide the high school students he works with a similar experience in understanding the story behind beef production. He came up with the idea of creating a film featuring the students as they learn about the beef industry. Grant funds were secured and the film, which is titled True Beef, became a yearlong project-based learning assignment and beef adventure for him and the students.
Erickson shared his story and played a trailer from the film as the keynote speaker kicking off the 22nd annual Cattlemen’s College® sessions Feb. 4 in San Antonio. The event is hosted in conjunction with the annual Cattle Industry Convention & NCBA Trade Show.
Erickson reported that some students had negative connotations about beef when the film project began. After a year of visiting ranches and learning more about the beef industry, including completing the Master of Beef Advocacy (MBA) course, Erickson said, the 10 students were all big beef supporters.
He added that the goal of this project was to help the students — and hopefully others who view the film — understand where their food comes from and to help them gain an appreciation for all the work farmers and ranchers put into producing food.
The film recently made its debut at a showing in Texas to very positive reviews, and it has been accepted for an upcoming film festival. To view the trailer visit: www.truebeefthefilm.com/home.html.
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