Innovation and development
Maple from Canada works with a network of education partners to encourage the next generation of chefs to experiment with pure maple syrup. Working closely with University College Birmingham’s College of Food, we introduced the first “maple module” for the institution’s Innovation and Development students.
The bespoke course focused on maple’s culinary, scientific and nutritional properties, and tasked students with developing their own maple dishes. The programme is now in its fourth year.
Maple from Canada was also the first associate member of the Royal Academy of Culinary Arts (RACA) from outside the British Isles. As a sponsor of the Annual Awards of Excellence, Maple celebrates the achievements of young chefs aged 20-26 and champions the winners of Young Pastry Chef of the Year. For more information, please visit: royalacademyofculinaryarts.org.uk
A source of natural energy
Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.