Fanshawe professor to lead Canadian junior butcher team at world championship

Chef Troy Spicer, professor at Fanshawe College’s School of Tourism, Hospitality and Culinary Arts, has been selected to lead three Canadian junior butchers at this year’s world championship in Paris, France.

Known as the “Olympics of Meat,” the World Butchers’ Challenge takes place March 30-31, 2025.

The competition has junior butchers breaking down a range of primal cuts into a display of pre-determined products and they’ll make their own creations in just two hours and thirty minutes.

“As their coach, I’ve seen firsthand the passion and dedication these young butchers bring to their craft,” Spicer said. “Competing on the world stage is crucial for inspiring the next generation to see butchery as a proud and essential profession.”

To offset expenses associated with competing, a team fundraiser is being held at The Chef’s Table in downtown London. Ticket holders will enjoy a French bistro-inspired four-course dinner from culinary experts from Fanshawe College’s School of Tourism, Hospitality and Culinary Arts. 

“Butchery is more than a craft—it’s a vital part of Canada’s economy and an art worth celebrating,” Spicer said. “This event isn’t just about raising funds; it’s about showing young people that butchery is a viable, rewarding career path filled with opportunity, creativity and global recognition.”

Pictured above: Troy Spicer, left, and one of the Canadian junior butcher competitors, Dylan Miedema, at Townsend Butchers in Simcoe, Ontario, during a December coaching session. (Photo credit: Troy Spicer)

World Junior Butcher Fundraising Dinner