From the comfort of your desk, using the latest internet technology, participate in a FREE one-hour LIVE, INTERACTIVE seminar. Join fellow food writers, cookbook authors, chefs, test kitchen staff, freelance recipe developers and cooking school instructors from across Canada.

HEAR the latest on consumer research:

• Who is roasting beef; how frequently; and what types of roasts
• Consumer doneness preferences; what they like and why
• Source of cooking knowledge; confidence in preparing roasts

LEARN the latest laboratory findings on various roasting methods:

• Comparison of roasting temperatures and times on final juiciness and tenderness of oven roasts
• Impact of roast size and shape on quality and cooking times
• Pros and cons of searing/not searing

DISCUSS the results of the research in the question period.

SHARE your insights in a follow up survey. Your comments and suggestions will help shape future research and recommendations for roasting.

KEYNOTE SPEAKERS:

• Camilla Leonard, Senior Associate, McWhirter & Associates, Toronto, Ontario
• Dr. Jennifer Aalhus, Meat Quality Scientist, Lacombe Research Centre, Agriculture and Agri-Food Canada, Calgary, Alberta
• Joyce Parslow, Consumer and Culinary Services Manager, Beef Information Centre, Mississauga, Ontario

If you were unable to participate in the LIVE webcast, you can watch the archived presentation on the internet until the end of April 2007.

To view this archived webcast please CLICK HERE