Cuisine Canada currently sponsors the following culinary awards.
- The Canadian Culinary Book Awards: Each year, in conjunction with The University of Guelph, we honour the best in both English- and French-language Canadian food books. Past winners covered everything from haute cuisine to home cooking. Local, region, ethnic, healthy, decadent or wine-soaked, there’s room in our categories for all dishes that make it to the Canadian table.
- The Edna Award: Named after Edna Staelber, the first recipient and author of Food that Really Schmecks, this annual award goes to an individual who has made an exceptional and long-standing contribution to regional cuisine. Unlike the cookbook awards, winners can be broadcasters, PR reps, winemakers, government agencies, researchers or hospitality experts.
- The Founder’s Award: This award honours a person who has made a significant contribution to the food life of Canada at a national level. The recipient has been or still is actively involved in the growth and study of the our distinctly Canadian food culture.
- Hall of Fame Award: First presented in 2009 to Elizabeth Driver for her comprehensive and groundbreaking book Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949, this award recognizes authors who have produced a stellar culinary book or a series of culinary books that have made a lasting impact upon Canadian cuisine.
