William Crawford, a culinary teacher at Show Low High School, is inspiring students and building a bridge between academics and real-world skills through his innovative program. Thanks to the Arizona Beef Council’s Beef Up the Classroom grant program, Chef Smokin’ Bill has been able to transform his classroom into a hub of learning and practical application, fostering student growth and community engagement.
The Beef Up the Classroom grant program, funded by the Arizona Cattle Industry Research and Education Foundation, aims to support educators in implementing agriculture-focused curricula that emphasize the importance of the beef community, sustainability, and nutrition. This program provides funding and resources so teachers can keep and use beef in their curriculum, teaching students how to choose, prepare, and cook beef. Show Low High School is one of many beneficiaries of this impactful program.
Crawford’s program goes beyond traditional culinary instruction. He integrates hands-on activities and real-world applications that resonate with students. Through the grant, he was able to enhance his classroom resources, purchasing essential tools and supplies to expand his culinary program. “The grant allowed us to acquire equipment for butchering demonstrations and hands-on lessons that teach students about the journey of beef from pasture to plate,” Crawford explains.
One notable aspect of his program is the focus on teaching students how to cut and prepare beef. By incorporating butchering demonstrations, Crawford not only imparts technical skills but also encourages a deeper understanding of the beef community. These lessons align with his broader goal of preparing students for future careers in culinary arts, agriculture, and food sciences.
Students at Show Low High School have embraced these opportunities enthusiastically. For many, this is their first exposure to the practical aspects of food preparation and agriculture. “It’s amazing to learn where our food comes from and how much work goes into getting it to our tables,” shared one student. Another added, “I’m considering a career in culinary arts now because of this class. It’s really opened my eyes to all the possibilities.”
Beyond the classroom, Crawford’s program fosters connections with the local community. By inviting local ranchers and industry professionals to speak with students, he bridges the gap between education and the agricultural industry. These interactions give students a firsthand look at the challenges and rewards of ranching and beef production, inspiring a new generation of agricultural and culinary leaders.
The Arizona Beef Council’s support has been instrumental in making these experiences possible. Through the Beef Up the Classroom grant program, the ABC aims to promote agricultural literacy and highlight the vital role of the beef community. By investing in programs like Crawford’s, the ABC helps ensure that students not only learn about agriculture but also develop a lasting appreciation for it.
For Crawford, the impact of the grant goes beyond financial support. “It’s about showing students that culinary arts is not just a subject to study; it’s a way of life and a cornerstone of our community,” he says. His passion for teaching and commitment to his students are evident in the success of his program and the enthusiasm it generates.
As the program continues to thrive, Crawford hopes to expand its reach and impact. He envisions collaborations with other schools and community organizations to further enrich the learning experience. His ultimate goal is to inspire students to see agriculture and culinary arts not only as career paths but also as vital parts of society.
The Beef Up the Classroom program is generously funded by the Arizona Cattle Research Industry and Education Foundation. For more information about the program and to apply for funds next, check out the webpage HERE.
The spark for development of this tour was generated last fall during the California Beef Council’s Beef Leadership Summit, according to the CBC’s Christie Van Egmond, director of retail and foodservice marketing, who helped organize the tour. At that time Dave Hendricksen, the national culinary director for the Art Institutes, expressed interest in giving the Institutes’ culinary leaders more backgrounding in the beef industry.
Standing out to those attending the tour was the well-being of animals throughout the process, Hendricksen said. “The constant theme of this event was animal welfare and the care for the environment,” he said. “It was amazing.”
The tour started on a high note with a tour of a Colorado ranch, with some great knowledge shared by the breeders on how the cattle are treated, the process for the birthing and production management. The aspects of feed analysis and herd health were very interesting. We had dinner on the ranch, and the chef turned out to be an alum of AI, and his selection of items and ways to use beef was very good.
The science of the feedlot was interesting, and it was great to see that the industry is using green technology by utilizing byproducts of other industries, such as the beer industry. This use of their byproducts as opposed to just corn would add more flavor to the beef.
Enjoy, friends!
The buzz of tour day was in the air this past spring at the University of Arizona’s Maricopa Extension. The buzzing people were 24 culinary students and Chef Chris Wolf, who serves as their instructor at the 
Arizona Beef Blog 