Think of it as the Olympics of Meat Butchering. And Troy Spicer as the Culinary Version of A Gold-Focused Coach.
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The Professor At Fanshawe College’s School of Tourism, Hospitality and Culinary Arts is leading a team of Three Junior Butchers at this Year’s International Championships, the World Butchers’ Challenge, Set for March 30-31 in Paris, France.
To show their skill, Each Competitor Gets Two Chickens, A Side of Lamb, the far and Belly of a Pig and a Bone-In Beef Sirloin to Process, Spicer Said, and Each Gets Two-And-A-Half Hours to “Set Up A Display ”of Their Product.
“They choose the Theme and they Create Cuts Based on Theme,” Spicer Said, Adding He’s Coaching the Team to Raise Awareness about The Shortage of People Entinging What He Calls A “Rewarding” Trade.
He added he wants to “Promote Butchery as a career and make it exciting. It’s more than Just Cutting Meat. . . . There’s a lot of Skill and artry that goes Along with it. ”
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The Butchery Program at Fanshawe College is the only one of its kind in Ontario.
The Team Going to Paris is made up of three butchers younger than 30. Among the Members is dylan MIEDEMA, 26, Whose Family has Owned Townsend Butchers in Simcoe for Generations.
“Me and (my) cousins hope to own it one day,” he Said.
MIEDEMA Became Intrigued with Butchering COMPETITIONS When Team Canada PRACTISED AT HOT Butcher Shop, Which LED HIM TO PARTICIPATE IN A PROVINCIAL COMPETITION IN WHICH HE WAS A FINALIST.
Other Paris COMPETITATORS Are Ron Keely, of Kamloops, BC, and Chris McNutt, Of Oshawa, Said Spicer, Whose Family Has Run Spicer’s Bakery in Aylmer for More than 60 Years. While Working at An abattoir Near Aylmer, Spicer Learned about the Industry from Slaughter to Retail, he Said.
Spicer was asked to mentor the young butchers because is “the Butcher Expert in Ontario as Far as Education Goes.”
@Heatheratlfp
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