2012 marks the fifteenth year for the Canadian Culinary Book Awards. In keeping with the shifting culinary landscape, the Awards Committee and the University of Guelph are proud to introduce a new name, a new logo, and revised award categories.

Taste Canada―The Food Writing Awards is an evolution of the former Canadian Culinary Book Awards.

The awards will continue to annually recognize excellence and creativity in food and beverage writing and publishing. The new branding will further celebrate Canadian culinary food culture, Canadian authors and publishers, while acknowledging and respecting the authority and history of the original Awards.

Taste Canada ― The Food Writing Awards is still managed by the same core staff, under the leadership of the new National Chair, Karen Gelbart, a Toronto media consultant with a long and distinguished career in broadcasting and journalism. Before taking on the role of Chair of Taste Canada, Karen held a senior executive position with Shaw Media, formerly Canwest Broadcasting, overseeing content for the company’s lifestyle specialty channels. In this role, Karen helped bring the Food Network to Canada in 2000 and then administered its explosive growth until 2010.

She says, “I was delighted to join the Awards Committee in re-imagining the awards for 2012.  We all share a common desire to encourage the development, use, and recognition of fine Canadian food and beverage books by instituting these timely changes. I look forward to a year of increased profile for food writing in Canada, and to further exciting developments.”

Remaining as a partner, the University of Guelph has for more than 140 years contributed to Canadian cuisine with programs in agriculture, food science, hospitality and tourism management, and other related fields. One copy of all nominated books will be donated to the University’s Canadian Culinary Book Collection.

Taste Canada―The Food Writing Awards invites all Canadian publishers to submit nominations to the 2012 Awards, formerly known as the Canadian Culinary Book Awards.  Deadline for submissions is February 1, 2012.

Designed to recognize excellence and creativity in food and beverage-writing and publishing, the awards also promote our Canadian culinary food culture while celebrating Canadian authors and publishers. The awards are presented annually to honour books published during the previous calendar year.  Revised awards categories, criteria, submission procedures, and entry forms are available online.

Karen Gelbart is available for comment and interview. To arrange an interview contact Debby de Groot, MDG & Associates | 416.363.1448 | debby@mdgassociates.com

English Special Interest

GOLD
Sarah Elton
Locavore: From Farmers’ Fields to Rooftop Gardens – How Canadians Are Changing the Way We Eat
HarperCollins Canada

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times — these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food. We learn how a group of New Brunswick farmers saved the family farm, why artisanal cheese in Quebec is so popular and how a century-old farm survives in urban British Columbia, bordered by the ocean on one side and by a new housing development on the other. We follow food culture activists as they work to preserve the genetic material of heritage plants to return once-endangered flavours to our tables.

SILVER
Sonia Day
Incredible Edibles: 43 Fun Things to Grow in the City
Firefly Books Ltd

Vegetable gardening is back! Concern about the environment and the desire to eat food unpolluted by chemicals, to buy local and to be thrifty are some of the reasons. Urbanites who have never grown a thing are now eager to try to cultivate vegetables, herbs and fruit in back and front yards, on rooftops and on balconies — in any suitable space they can find. Incredible Edibles is for anyone who’s thinking: “I’d love to try growing some herbs and vegetables. But is it too difficult? Do I have the space? Or the time?” Sonia Day focuses on edible plants that can be easily grown in a city setting, many of which are seldom featured in gardening books.

English Canadian Culinary Culture

GOLD
Jeff McCourt, Allan Williams & Austin Clement
Flavours of Prince Edward Island: A Culinary Journey 
Whitecap Books

Bring the taste of PEI home with you, with a stunning collection of recipes from PEI’s top chefs, enriched by photographs and stories from the island’s cooks, farmers and fishers and a foreword by Food Network star Michael Smith. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, tasting the mouthwatering dish that’s the end result is the last in a long line of adventures the island has to offer.  Each chapter focuses on one of the Island’s delicacies, and tells the story of how signature ingredients make their way from the farm, field, or ocean to your plate. It includes profiles of chefs, fishers’ tips, and an incredible array of recipes from the island’s best-known chefs.

SILVER 
Michele Genest
The Boreal Gourmet: Adventures in Northern Cooking
Harbour Publishing

As much culinary adventure story as cookbook, The Boreal Gourmet combines a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes for the home cook. These recipes are inspired by a diversity of countries, traditions and kitchens, and spring from a love affair with the indigenous foods that flourish in the boreal forests and river valleys of the Yukon. Whitehorse author and chef Michele Genest has recipes for every season supported with information on such northern plants asArtemisia frigida, or pasture sage, and its effect on the flavour of the wild Dall sheep that graze on it, the mysteries of morel mushrooms and tips on where to find them, and advice from Dawson City’s Uncle Berwyn on the proper use of birch syrup.

English Language Cookbooks Award

 GOLD
Michael Bonacini, Massimo Capra, & Jason Parsons
3 Chefs: The Kitchen Men
Whitecap Books & Madison Press Books

Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra, and Jason Parsons are known for the excitement they bring to the art of cooking. Now, these three top chefs have come together to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team. In Three Chefs: The Kitchen Men Michael, Massimo and Jason have combined their best recipes to create a cornucopia of tasty meals. Complimented with anecdotes and stories of growing up and learning to cook, this personal collection of recipes will delight and entertain.

 SILVER
Meeru Dhalwala & Vikram Vij
Vij’s at Home: Relax, Honey
Douglas & McIntyre

Delicious everyday Indian recipes from the authors of the multi-award-winning bestseller, Vij’s. Pull up a chair—Meeru and Vikram invite you to dinner. The owners of Vij’s and Rangoli restaurants in Vancouver have an all-new follow-up to Vij’s, the bestselling cookbook that has won numerous awards, including the Cordon d’Or Gold Ribbon International Cookbook Award. In Vij’s at Home: Relax, Honey,Meeru Dhalwala and Vikram Vij show you how to prepare the recipes they eat at home, from vegetarian dishes that go from stove to plate in less than 45 minutes to seafood, poultry and meat dishes that come together in 20 minutes then cook while you help the kids with their homework or sit down with a glass of wine.

SILVER
Moira Sanders, Lori Elstone, & Beth Goslin Maloney
Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair
Whitecap Books

Since 1854, the Harrow Fair has been attracting visitors from near and far to one of the most southern towns in all of Canada. Now, with The Harrow Fair Cookbook, everyone can enjoy the delicious traditions that make it one of the most authentic agricultural fairs in Canada. The recipes in this book reflect the author’s belief that when food is made from scratch, with wholesome, natural ingredients, it can’t help but be delicious. The Harrow Fair Cookbook will inspire you to cook with what’s local and seasonally available, as well as getting a personal tour of what is arguably the richest agricultural area in Canada. The book is filled with the best recipes from prize-winners, as well as the author’s takes on many of the classics.

French Special Interest Award

GOLD
Martin Thibault & David Lévesque Gendron: La route des grands crus de la bière
Québec Amérique.

La route des grands crus brassicoles du Québec et de la Nouvelle-Angleterre arpente le nord-est de l’Amérique à la découverte des meilleures bières offertes par les artisans-brasseurs. Véritable compagnon tant pour le néophyte que pour l’amateur chevronné, ce livre propose de nombreux itinéraires pour apprécier la bière tout en voyageant, après avoir muni le lecteur des connaissances nécessaires pour profiter pleinement de ses dégustations. Toutes les brasseries du territoire sont présentées, et leurs meilleures offrandes sont décrites par le détail. Des accords mets et bières ajoutent au plaisir de la découverte, et les auteurs ont pris soin de recenser les lieux de vente de ces produits rares. Enfin, les photos d’Olivier Germain donnent envie de se lancer à la quête de ces grands crus et de leurs créateurs.

SILVER
François Chartier
La Sélection Chartier 2011: Guide des vins et d’harmonisation avec les mets
Les Éditions La Presse.

French Canadian Culinary Culture Award

GOLD
Marie-Christine Rhéaume, Olivier Clément & Dominique Rhéaume
Le livre gourmand des Iles de la Madeleine: Découvertes du terroir et recettes originales
Les Éditions La Morue Verte.

Livre de recettes et photoreportage qui donne accès aux secrets du terroir madelinot, renommé pour ses produits d’exception et ses producteurs passionnés.Véritable pèlerinage gourmand, cet ouvrage rend  hommage au savoir-faire de ces artisans et à la qualité de leurs produits. Dans les cuisines des chefs Olivier Clément et Marie-Christine Rhéaume on découvre un mariage unique et contemporain des saveurs de la mer et de la terre. Le livre gourmand des Îles vous emmène également chez 22 producteurs, chasseurs et cueilleurs, qui ont ouvert leurs portes aux deux chefs… et à la photographe Emmanuelle Roberge

SILVER
Marylène Leblanc-Langlois & Lynne Faubert
À la bonne franquette: 80 Chefs dévoilent leurs recettes simples de tous les jours
Les Éditions Transcontinental

Que cuisine un grand chef à la maison?  Délaissant la toque et les prouesses culinaires, nos 80 chefs-vedettes vous révèlent les recettes toutes simples qui font leur succès auprès de leurs proches: leurs spécialités familiales, les plats dont raffolent les tout petits, leurs coups de cœur pour la boîte à lunch, leurs plats dépanneurs pour la visite qui arrive à l’improviste, les soupers romantiques qu’ils concoctent pour leur douce moitié. L’ingrédient commun à tous ces petits bonheurs? La simplicité!

French Language Cookbooks Award

GOLD
Philippe Laloux
Le bonheur de cuire
Québec Amérique

Réunissant les 120 meilleures recettes de Philippe Laloux, ce livre magnifique met à la portée de tous une cuisine d’auteur simple et vraie. Pas de raccourcis, pas d’artifices. Un incontournable pour les cuisiniers amateurs et les gastronomes qui prennent le temps de penser à ce qu’ils mangent et veulent faire une fête de chaque bouchée de vie.

Au-delà du fourneau, Le bonheur de cuire aura une vie au salon et sur la table de chevet, car il est à lire et à regarder, puisqu’il raconte et montre plusieurs routes parcourues par ce véritable artiste, ce cuisinier rêveur qui a toujours en tête la beauté du monde et la joie de le nourrir.

SILVER
Chuck Hughes
Garde-Manger
Les Éditions La Presse

La cuisine, c’est le terrain de jeu de Chuck, il revisite les classiques et provoque des rencontres gastronomiques inusitées, au plus grand bonheur de ses clients. Homard du général Tao, Crabe à la jerk, Poisson rôti au jus de veau, Oursins et oeuf poché, les recettes du Garde-Manger sont parfois étonnantes, mais toujours inspirées. Dans les cuisines de Chuck Hughes, les grands classiques comme la bavette, le tartare de saumon et la salade verte ne sont jamais ennuyeux. Ils ont une petite touche de Chuck!

Canadian Culinary Landmarks Hall of Fame

Jehane Benoit (born, Jehane Patenaude, Mar. 21, 1904, died Nov. 24, 1987)
Jehane Benoit’s Encyclopédie de la cuisine Canadienne, a catalogue of French Canadian cooking, sold over 1.5 million copies and continues to be a sought after resource. A food writer of 30 cookbooks, Madame Benoit was a consummate culinary historian, a TV and radio star, and founded one of Quebec’s first French/English culinary schools, Fumet de la Vieille France.

Marie Nightingale
Marie Nightingale has dedicated her life to the culinary legacy of Atlantic Canada.  Still immensely popular, Out of Old Nova Scotia Kitchens, first published in 1970, sold more copies than any other cookbook published in Nova Scotia; the 40th anniversary edition is now in its second printing. Marie was food columnist for Halifax’s The Chronicle Herald and The Mail Star, wrote five other cookbooks relative to East Coast cooking, and was founding food editor for Saltscapes magazine.

Edna Staebler Award

Suzanne Bergeron joined her husband in the Press Commerce Group, purchased a magazine and book store in Montreal which she operated until 1997 before starting a wine sales agency representing Quebec producers only.  Since 1998 she has been president of Gestion Bergeron & Drouin.  Suzanne also started the Quebec Farmers Union (UPA) and managed le Marché de Chez Nous between 2003 and 2006.

Antoino Druin worked for over 25 years with McMurray publishing, Telemedia Publishing, Décormag, Hachette International and was co-founder of the Press Commerce group. After retiring in 1997, Antoino started a wine agency with Suzanne Bergeron. In 2000, Le Marché des saveurs du Québec was created.

Founders Award

In 1962 J. Charles Grieco joined his father, John Grieco at La Scala, one of the most influential restaurants in Toronto. For 35 years he was the owner/operator of this iconic dining establishment. As Chair and President of the Ontario Hostelry Institute (OHI), he has built that organization into a pillar of the restaurant industry. Charles also oversees the annual OHI Gala and has been instrumental in creating scholarships and honouring countless industry leaders.

3:30 Sunday — Team 9 – Georgian College

Taylor Dow and Jeremy Dennis will be on stage with Christine Cushing cooking from  Pure Food.

Taylor Dow
I am 19 years old and have lived in Barrie my entire life. I first started in the food industry when I was 15 years of age. My first job was at the Holiday Inn working as a dishwasher.  A year later I was cooking on the line and I have loved the industry ever since. I am currently attending Georgian College and I am enrolled in the culinary management program. I will be starting my second year of the program in October. I am currently doing my co-op at Bigwin Island Golf Club. My future plans are to travel to Europe, cook in fine dining restaurants, and to get the most experience possible. Once I have the knowledge and experience, I hope to open up a restaurant of my own.

Jeremy Dennis

I am 19 years old and have been working in the food industry for the past five and a half years. I am currently in my second year of the culinary management program at Georgian College. The main reason for attending Georgian College is that I was born and raised in the Barrie area. This past summer I had the experience of my life, being a part of the Bigwin Island kitchen brigade. The opportunity presented itself when I had to secure a summer co-op position as a part of the two year management program. Considering future plans, I hope to work my way up the ladder in the kitchen brigade and to someday become a well respected chef.

Christine Cushing

Christine Cushing is known to most Canadians as a media star on Food Network. But she has had a distinguished culinary career. Graduating from cooking school worked in esteemed restaurant kitchens such as Toronto’s Four Seasons and Scaramouche. As a teacher she started the cooking school, “Cooking Chez Toi.” From her personal recipes she created a food product line, “Pure by Christine Cushing”. Christine is one of the trailblazers of Food Network Canada, with an eight-year stint as a television chef. Christine has authored two bestselling cookbooks, Dish it Out and Fearless in the Kitchen. Pure Food is her third book.

4:15 Team 10 — Georgian College

Rachit Vig and Iniyan Vijay will be onstage with Allison Kent cooking from  The Vegetarian Collection: Creative Meat-Free Dishes that Nourish and Inspire.

Rachit Vig

Born and raised in New Delhi, India, Rachit Vig graduated in 2004 with a degree in Hotel Management from Manipal University in Karnataka, India. His father dreamt about being a chef as he travelled abroad and fulfilling his father’s dream drives Rachit. With many academic accomplishments behind him, a passion for food and hunger for international exposure in Gastronomy drove Rachit to travel 11586 kms from India to Ontario. In September 2011, he joined the Culinary Management course at the Georgian College, Barrie campus. His goal is to be the best in the trade and earn the respect of his peers.

Iniyan Vijay

I am a student at Georgian College at Barrie because I firmly believe it will enhance my skills and tone my cooking methods The training provided by the Culinary Management program will also help me better understand the science of nutrition, food production and preservation that is fundamental to the process of creating taste, texture, quality and visual appeal in a way that makes for a safe, wholesome and enjoyable food. I strongly believe that the heart and soul of any culture lies in its food. By allowing me to seamlessly incorporate foreign influences and techniques to the process of traditional cooking.
Alison Kent

A certified chef, Alison Kent is a food, beverage and travel writer, recipe developer, and food stylist. Formerly the food editor of cookbooks and special publications at Canadian Living, Alison is now a regular contributor to Reader’s Digest, Ensemble Vacations Travel magazine, and other publications. She has co-authored and contributed to dozens of cookbooks. Alison can also be found working in the President’s Choice Test Kitchen and teaching cooking classes at The Market Kitchen at St. Lawrence Market. She is the author with the Canadian Living Test Kitchen, The Vegetarian Collection: Creative Meat-Free Dishes that Nourish and Inspire.

5:00 – Team 11 – Liaison College Oakville

Brian Sabine and Daniel Bogle will be on stage with Linda Oikawa cooking from Just Add Shoyu: A Culinary Journey of Japanese Canadian Culture.

Brian Sabine

Brian is currently enrolled at Liaison College as an advanced student, completing his Chef de Cuisine degree. He hopes to begin a career in the industry after completing his education so that he will be able to refine his skills and become a master chef.  He intends to advance his career in the industry through hard work and determination as a Chef de Partie, and is currently toying with the idea of his own restaurant.

Daniel Bogle
Daniel is currently enrolled in one of Canada’s largest Culinary Arts School, Liaison College. Not only does he aspire to be Canada’s next Top chef, he intends on owning his own Five Star Restaurant in the near future.
He possesses a deep passion for food and a love for cooking. His belief is that cooking is a root of love, and he will show the world that there is a lot of love in each and every dish he makes.
Linda Oikawa

Linda is an active volunteer in the Japanese Canadian Community and a recipient of the Ontario Volunteer Service Award from the Japanese Canadian Cultural Centre.  Linda is a retired event planner and now devotes much of her leisure time to her family, the Japanese Canadian Cultural Centre and the Momiji Health Care Society serving primarily seniors of the Japanese Canadian community. Linda is part of the team involved in the creation of Just Add Shoyu: A Culinary Journey of Japanese Canadian Cooking

5:45 — Team 12 — Liaison College Oakville

Jennifer Hand and Mike Barker will be on stage with Martin Kouprie cooking from Pangaea: Why It Tastes So Good.

Jennifer Hand

Jennifer has always been into the arts and cooking and is thrilled to be able to combine the two as much as possible. She attended McMaster University and received a degree in music. Between time spent performing and teaching, she assisted her Mother, a long time caterer, in the kitchen. Looking for a new hobby, she decided to learn more about cake decorating. This hobby changed to a career 2 years ago with the start of her business Sweet Ideas, designing custom cakes and cupcakes for all occasions. Realizing she wanted more, she decided to return to school, to further study the culinary arts at Liaison College. She aspires to continue her love of cooking with a new venture of a full-service catering business.

Mike Barker
Born and raised in the Greater Toronto Area, Mike has always had a great passion for the culinary arts as well as experiencing the world through travel. His passion for food is evident, frequently demonstrating his passion and desire to create visually appealing and delicious dishes for friends and family. Although he has not yet worked in the industry, Mike intends to continue his culinary education abroad once completing his classes at Liaison.

Martin Kouprie

As executive chef and co-owner of Toronto’s Pangaea Restaurant, Martin Kouprie has proven himself to be more than just a gifted cook. Pangaea’s menus have won him accolades from near and far. Gourmet Magazine, Toronto Life, The Financial Post, and The New York Times have all given Pangaea Restaurant their seals of approval. In April 2009, Martin Kouprie and his partner Peter Geary were presented with the Ontario Hostelry Institute’s Gold Award as Independent Restaurateurs of the year.

6:30 – Team 13 – Holland College

Matt Warren and Michael Clarke will be on stage with Jeff McCourt cooking from Flavours of Prince Edward Island: A Culinary Journey.

Matt Warren
Matt Warren was born in Summerside, Prince Edward Island. While in high school he had a field trip to Holland College, The Culinary Institute of Canada. After taking the tour he knew he wanted to work in a kitchen. The following year, he took his first steps in an industry kitchen. He began as a dishwasher at Boston Pizza and quickly worked his way onto the line preparing food. That same year he also attended his first year in Culinary Arts at The Culinary Institute of Canada. He was offered an opportunity to work at Juniper Kitchen & Wine Bar in Ottawa. He has recently completed his internship there and is currently enrolled as a second year student.

Michael Clarke

Michael Clarke, born in St. John’s Newfoundland, started cooking at the age of 17 and started his formal training at the Culinary Institute in 2008. While attending the CIC, Michael spent a season as an intern under Chef Takashi Murakami of the St. Charles Country Club in Winnipeg, Manitoba. During the 2010 Winter Olympics in Vancouver, British Columbia, Michael was a team member of Atlantic Canada House and also represented PEI at the National Youth Team Canada Trials in Windsor, Ontario in May 2010. After graduation, he went on to spend a season at Dalvay By the Sea, a 4 Diamond restaurant and is currently the Chef De Partie at the Culinary Institute. This past summer, Michael had the privilege of cooking for the future King of England as part of the food service operation during the Royal Visit to Prince Edward Island. Now enrolled in the Applied Degree in Culinary Operations program at the CIC, Michael aspires to be a Chef Instructor at the college.
Jeff McCourt

Island-born Jeff McCourt is the vice president of the PEI Association of Chefs and Cooks. Jeff served as sous chef to Chef Michael Smith for five years before becoming executive chef at The Mountain Lodge and Spa at Delphi in the west of Ireland. He is now the chef at Red Shores Racetrack and Casino, Charlottetown, Prince Edward Island. He is author with Allan Williams and Austin Clement of Flavours of Prince Edward Island: A Culinary Journey.

3:30 Saturday –Team 5 – Liaison College

Vanessa Ospina and Peter Sirisavath from Liaison College will on stage with Resa Lent cooking from The Desert Rose Café Cookbook .

4:30 Saturday — Team 6 – Stratford Chefs School

Margaux Whillans-Browne and Mark Dragasevich will be on stage with Michele Genest cooking from The Borreal Gourmet.

Margaux Whillans-Browne

Second year Stratford Chef School Student and Toronto native, Margaux Whillans-Browne, started her culinary career at age 15 working as a co-op student at Oliver & Bonacini Café Grill. Early in her initial co-op term she was asked to join the company. She spent three years at O & B Café Grill at the Bayview location under Chef Steven Kwon. After her first year at Stratford Chef School, she was asked to assist and support the opening of O & B at Windermere House in Muskoka. There she worked as a Tournant and Entremetier at the Rosseau Grill. She returned in October to Stratford Chef School to complete her final year.

Mark Dragasevich

Mark Dragasevich? Intrinsically curious, and eternally driven. Passion and heart embody both his attitude and philosophies of food. Mark has studied at George Brown College, and is currently enrolled in Year II at The Stratford Chef School. Flourishing under the guidance of respected chefs in Toronto, York Region and Stratford, he is delighted to be climbing the culinary ladder

Michele Genest

Michele Genest discovered cooking that celebrates northern ingredients at the Chocolate Claim kitchen in Whitehorse. Here, along with other transplanted cooks, she met cooks who brought their experience and travels to bear on the food that surrounded them. She has written about food and dining for T.O., Xtra, enRoute and Up Here: Arctic Kitchen magazines, and is currently the food columnist for Yukon, North of Ordinary.

5:30 Saturday — Team 7 – Stratford Chefs School

Randi Rudner and Beja Cassiano will be onstage with Suman Roy cooking from From Pemmican to Poutine.

Randi Rudner

Hailing originally from Montreal, QC, and more recently from Kingston, ON, where she worked as a sous-chef, Randi Rudner is a Level II student of the Stratford Chef School. She has won numerous awards for academic achievement, and was recently recognized for recipe development with the Marquis de Villard Chef’s award, first place. Randi’s primary focus has always been on pastry and confectionary, but a budding interest in butchery, charcuterie and nose-to-tail cooking is opening new avenues of inspiration and possibility.

Beja Cassiano

Born and raised in Kingston Ontario, Beja Cassiano has spent the last five years in Banff, Alberta enjoying the mountains. She finds inspiration from books, friends and family. After completing her education at the Stratford Chef School she plans to travel, experiencing different cultures and cuisines. Beja is currently in her second year at Stratford Chefs School.

Cooking from: From Pemmican to Poutine by Suman Roy

Chef Suman Roy teaches Culinary Art at Centennial College in Toronto. He has traveled across the breadth of four continents in his culinary career. Currently Chef Roy is  an Executive Chef with Sodexo Canada. In 2010 he was a Chef in the Athlete’s Village for the Vancouver 2010 Olympics where he served up food to some 2600 athletes from 82 nations.

6:30 Saturday — Team 8 – Stratford Chefs School

Eric Neaves and Vince Tummillo will be on stage with Moira Sanders and Lori Elstone cooking from The Harrow Fair Cookbook.

Eric Neaves

Eric Neaves, London ON native, is a Level II student of the Stratford Chef School, where he has won awards in pastry, academics and practical cookery. No stranger to competition, he has recently participated in both the Skills Ontario Apprentice Competition, and in the Emerging Chef Competition at the Hot and Spicy Festival in Toronto. Eric is also a trained operatic tenor, and has been known to do far more than just whistle while he works! He takes his inspiration in the kitchen from his time in the arts, and in the bounty of food grown locally in the Stratford and surrounding areas

Moira Sanders & Lori Elstone

Moira Sanders is a fifth-generation native of Harrow, Ontario. After graduating from culinary school, she worked in restaurants across Canada from Meinhardt in Vancouver to Senses in Toronto. Moira now lives in Mount Albert, Ontario, with her husband and their two children.

Lori Elstone received her Bachelor of Science degree from Brock University, as well as graduating from culinary school. She regularly writes food and wine articles for local publications. She lives in St. Catharines, Ontario with her husband and two young children, and is an avid gardener.

You’ve already met the panel of distinguished judges, now it’s time to learn a bit about the students and the authors they’re teaming up with.

Swing by the Journey to Your Good Health and catch the following on stage. Here’s a full schedule.

Can’t make it? We’ll be tweeting the event live. Just follow us @CookingStage using #CCB.

3:30 PM  Team 1- Niagara College, ON

Nina Sharpe

With an eye for design, Nina moved from designing and creating one-of-kind, wearable art (jewellery) to the culinary arts. Not only does she love cooking, she enjoys growing her own produce and  gardening.

Before enrolling in Niagara’s Culinary Studies program, Nina obtained an ERSN (Educational Resources and Special Needs) certificate  from Niagara College and was a teacher’s aid. Even though she’s moved into the culinary field, she continues to teach her own children to be independent and resourceful.

Trevor Littlejohn

Trevor’s goal is to become an entrepreneur of the restaurant industry. With this in mind, Trevor focuses on local and organic lifestyle choices, channeling them into lost arts such as canning, making preserves and dressings. He continues his skills development as a store/restaurant owner while attending culinary school.

Before launching his culinary career, Trevor obtained an Honours Bachelor of Arts in Geography, Bachelor of Education and a Mapping Certificate.

Cooking from: Ace Your Health by Theresa Albert

Theresa Albert is a nutritionist and media star is an engaging and energetic advocate for good health. She can be seen on CBC’s daily lifestyle show, Steven and Chris, on CTV news channel. For five years she hosted a Food Network TV show, Just One Bite. She also writes article, comment and content for numerous news, print and online sources.

4:30 PM Team 2 – Niagara College, ON

Scott McInerney and Oksana Sytchoul represent Niagara College’s second team.

Cooking from: Rose Reisman’s Family Favourites by Rose Reisman

Rose Reisman, is an award winning entrepreneur, a registered nutritional consultant and a healthy eating advocate. Rose has written more than 16 cookbook, selling more than 750,000 copies. She has appeared on Cityline TV, the Today Show on NBC, CanadaAM and numerous other TV and Radio shows throughout North America.

5:30 Team 3 – Liaison College Kitchener, ON

Daniel Carisse
Daniel Carisse was born in December 1956 in Capreol, a small town north of Sudbury, into a half-Italian and half-French family who loved to cook from the heart. Dan had a passion for cooking from a young age and spent a lot of time with his parents and grandparents learning to cook, and has enjoyed cooking for friends and family. After 30 years in Logistics Management, Dan’s passion for cooking lead him to a desire to become a chef. Dan enrolled at Liaison College March 2011 and will graduate Dec 2011. He Dan is living his dream and wants to open his own establishment upon completion of his course.

Melanie Van Esch
Melanie Van Esch has had an exciting year, training at Liaison College Kitchener as well as giving birth to her daughter Daelyn. Melanie enjoyed learning the principles and techniques but more than anything is looking forward to getting to work in the food industry. Her ambition is to continue her education under a Red Seal certified Chef and obtain certification herself. Melanie likes to travel, last year making the trip to Italy, Greece, Turkey and the Caribbean to explore her favourite cuisines. She also enjoys dining at new and different restaurants in the local area.

Cooking from: Ted Reader’s Napoleon’s Everyday Gourmet Burgers.

Ted  Reader  is an award-winning chef and food entertainer. He’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cookbooks, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, GQ magazine labeled him the “Crazy Canuck Barbecue Kingpin”.

6:30 Team 4 – Liaison College Kitchener, ON

Brad Fahey
My name is Brad Fahey, born April 14th, 1974 in Newfoundland. I have a son named Brandon, and am currently engaged. My passion for cooking developed at a young age while watching my mother take simple ingredients, and turn it into delicious food. At 19, I moved to Ontario and worked as an iron worker for fifteen years. I have always felt the passion for cooking. In July 2011, I started culinary school at Liaison College. I am thriving with the knowledge I am developing with cooking and happy to finally fulfill my passion of becoming a chef. Bon Appetit!

Patricia Penkauskas
Patricia Penkauskas was born and raised in Toronto, Ontario, and is the youngest of four children. After 20 years in the Legal Profession, primarily as an Executive Assistant, she decided five years ago to consider a new career and obtained a position as a cook in a privately owned nursing home. This pas July, Patricia decided to take the next step in her culinary career and enrolled at Liaison College in Kitchener, Ontario where she hopes to take her love and passion for food to the highest level. Patricia and her husband, Ric have been married for 15 years and currently reside in Fordwich, Ontario with their children, Brandon, age 14 and Sydonie, age 10.

Cooking from: Incredible Edible’s by Sonia Day

Star and well-known speaker at events such as Canada Blooms, Sonia has won several awards including one for Best Writing from the Garden Writers Association. She lives on 48 acres in rural Ontario where she maintains a huge garden. She considers big fat globe artichokes to be her greatest gardening achievement.

Once the students hit the stage, the judges will be  assessing the teams on everything from ingredient knowledge to cooking skills, professional appearance to plating artistry. While we don’t know who’ll walk away with the title of Canada’ Best Student Chef, we do know they’ll have earned the title.

And without further ado, please give a warm welcome to our judges…

Elizabeth Baird

Elizabeth Baird has been a food writer, editor and cookbook author since the 1970s. Her passion for seasonal/local foods and Canada’s culinary heritage shows in her first cookbook, Classic Canadian Cooking, Menus for the Seasons and continued with Apples, Peaches & Pears and Summer Berries. Meanwhile, her column, Canadian Cookbook became a weekly feature in the Toronto Star, and she had begun to contribute to Canadian Living Magazine. The 80s were heady days for food writers, and her freelance work for Canadian Living turned into a 20-year gig as food editor – a delicious job that included television – Canadian Living Cooks, and cookbooks such as The Complete Canadian Living Cookbook. In what might be called retirement, Elizabeth continue as a weekly food columnist for SunMedia, a volunteer historic cook at Fort York and promoter of culinary education.

Barbara Barnes

Barbara Barnes is professional home economist working in the Edmonton area. She has more than 30 years’ experience working with consumers and has been active in the Alberta food media. She is both a recipe developer and a tester. Over the years, Barbara has been a judge and a coordinator for the Canadian Culinary Book Awards.

Currently, Barbara presents food segments on the CTV Edmonton News at Noon for Sobeys.

Nettie Cronish

Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. She is the author of three vegetarian cookbooks: Nettie’s Vegetarian Kitchen, New Vegetarian Basics and The Complete Idiot’s Guide to Being Vegetarian in Canada. Her most recent book, Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, is a delectable guide for unwavering meat lovers and committed vegetarians alike.

For the past 23 years, Nettie has been the resident cooking instructor at The Big Carrot Natural Foods store in Toronto, Canada.  For the vegetarian and flexitarian curious, she also gives classes at Great Cooks on Eight, Nella Cucina, President’s Choice Cooking School (Loblaw’s) and the LCBO. She has taught at George Brown College, Calphalon Culinary Centre, and Dish Cooking School.

Konrad Ejbich

Konrad Ejbich is a wine, food and travel writer, photographer and broadcaster. He writes about drinks in Style at Home magazine, regularly rants in Toronto’s City Bites magazine, and answers caller questions on the Ontario Today phone-in on CBC-Radio One. He’s currently updating his popular wine book, A Pocket Guide to Ontario Wines, Wineries, Vineyards, & Vines for re-release in 2012. You can follow his antics on Twitter @WineZone.

Karen Gelbart

Karen Gelbart has had a long and distinguished career in journalism and broadcasting, recently retiring as Senior Vice President, Lifestyle Content, at Shaw Media in Toronto. In her latest role, she assumed overall responsibility for some of the company’s most popular television channels: HGTV, Food Network, Slice, DIY, Twist TV, BBC Canada and BBC Kids.

Since leaving Shaw in December of 2010, Karen has been dividing her time between Sarasota, Florida and Toronto, pursuing freelance opportunities in both the profit and not-for-profit sectors.

Norene Gilletz

Norene Gilletz is the leading author of kosher cookbooks in Canada and the owner of Gourmania Inc. Norene is crazy about food and her world revolves around recipes. She divides her time between work as a freelance food writer, editor, food consultant, cooking teacher and culinary spokesperson. Norene is a Certified Culinary Professional with the International Association of Culinary Professionals (IACP) and a member of the Women’s Culinary Network of Toronto. She conducts cooking demonstrations and lectures for various organizations, including hospitals, foodservice and charitable fund-raising groups. Norene is passionate about healthy cooking and living, and has expertise in a wide variety of health concerns and special diets. Her motto, “food that’s good for you should taste good,” has been a core principle guiding her culinary career.

Ivy Knight

Ivy Knight is a former chef turned food writer who is now a columnist with the Toronto Star (The Morning After LINK), the Toronto Standard (The XX Files LINK) and Winefox (Drinking With LINK). During her career she has interviewed some of the food world’s biggest stars including Anthony Bourdain, Jacques Pepin, Ruth Reichl, Calvin Trillin, Michel Roux, Fergus Henderson and more.

Ivy hosts a weekly food-centric party called 86′d every Monday at the Drake Hotel, where guests can expect anything from a meatball cook-off to an oyster shucking contest or a caviar tasting.

Jennifer Mackenzie

Professional Home Economist Jennifer MacKenzie is a freelance food writer, recipe developer, tester and editor, cooking instructor and media spokesperson. Jennifer is the author of five cookbooks, including the bestselling, The Complete Book of Pickling (Robert Rose). Along with her husband, Chef Jay Nutt, Jennifer owns Nuttshell Next Door Café in Lakefield, Ontario where there is a friendly, neighbourhood atmosphere serving fresh breakfast, lunch and baked goods – all made from scratch – and specialty coffees.

Dana McCauley

Dana McCauley is the Culinary Director for Janes Family Foods. In this role she tracks trends so that Janes can be a trend-setting food company. By interpreting food trend insights as they influence the Janes consumer, Dana is able not only to create innovative product concepts but also to create value added consumer recipes and communications that endear the Janes brand to Canadian families.

Before joining Janes in spring 2010, Dana owned her own consulting firm and appeared often on Canadian shows such as Canada AM and Breakfast Television as a food trend expert. She is also a judge on the FoodNetwork Canada/Global show Recipe to Riches. You can keep up with Dana’s thoughts on the latest food trends by following Dana on twitter: @danamccauley or by connecting with her on Facebook.

Keith Muller

As the Academic Chair of the George Brown Chef School, Keith Muller provides academic leadership to the faculty and 1,300 full-time students of the school, he also leads course and program development, liaison with Industry Partners and the Ministry of Colleges, Training and Universities. He is currently the Chair of the Heads of Hospitality and Tourism Ontario. Keith holds a B.Ed from Stellenbosch University (South Africa) and an MBA from the University of Guelph. Starting out as a High School teacher, Keith also trained as a chef and owned his own restaurant and worked as a Food and Beverage Manager at Le Royal Meridien King Edward Hotel and The University Club of Toronto. Keith’s speciality is Culinary Tourism and Slow Food, and guest lectured nationally and abroad.

Donna-Marie Pye

Donna-Marie Pye is the author of four best selling Canadian cookbooks – Canada’s Best Slow Cooker Recipes, Family’s Best Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. As a Professional Home Economist Donna-Marie has more than 25 years’ of experience as a food media spokesperson, recipe developer, food consultant and cooking school instructor. A Ryerson graduate with a degree in Home Economics, Donna-Marie specializing in Food and Nutrition. She has fulfilled her lifelong dream by opening her own cooking school this fall called Relish Cooking Studio in Waterloo, where she resides.

Daphna Rabinovitch

Trained as a chef in both savoury and pastry in San Francisco, Daphna started her career as a chef for Lorenza de Medici in Tuscany Italy. Upon her return to Canada, Daphna worked as Senior Pastry Chef for the David Wood Food Shops and had a long career with Canadian Living holding such positions as Director of the Test Kitchen, Associate Food Editor, and co-host on the Food Network’s Canadian Living Cooks. She was also the editor of Canadian Living Cooks Step By Step which won a Canadian Culinary Book Award in 1999.

Daphna has now returned to her consulting practice, developing recipes for a variety of national and international food companies, consulting on cookbooks, writing about food, assisting food companies as an innovations specialist and food web specialist and teaching at local cooking schools.

Emily Richards

Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and more than 15 years’ experience in the food world. Emily has authored and co-authored three cookbooks and continues to create recipes for notable Canadian magazines and companies such as LCBO Food & Drink, Longo’s Experience Magazine, Heart & Stroke Foundation, Dairy Farmers of Canada and Ontario Pork. Emily continues to appear across Canada presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook.

Marilyn Rootham

Marilyn Rootham is the owner, creator and producer of award-winning products from Rootham Gourmet Preserves. Marilyn graduated from the University of Guelph in 1978 with her degree in Applied Human Nutrition. After that she completed a Dietetic internship at Sick Kid’s Hospital. She is also a member of Dietiticians of Canada since 1981.

Marilyn is a foodie through and through and loves creating and trying new and exciting flavour combinations.

Susan Sampson

Susan Sampson lives in the kitchen. She is an award-winning food writer, recipe developer and author of 12,167 Kitchen and Cooking Secrets. A former food editor at the Toronto Star, Susan is now working on her next cookbook, blogging and obsessively collecting kitchen secrets at her Toronto home. She occasionally emerges to appear on TV and radio shows as a guest expert, and to judge cooking competitions.

Visit her online at www.thefarelady.com or www.twitter.com/thefarelady.

Cathy Smith

Cathy Smith graduated in 1987 from the University of Guelph with a BASc in Gerontology. She has been working at Rootham Gourmet Preserves Since 1986 as the Vice President of Operations. She is on the executive board of the Aberfoyle Farmer’s Market.

Cathy’s of love organic and locally grown food coincides with her belief in shopping for great finds at local markets and independent grocery stores.

Mairlyn Smith

Mairlyn Smith is the only professional home economist and cookbook author in Canada that is also an alumnus of the Second City Comedy Troupe making her a popular TV and media food personality. Her ability to mix learning with laughter is her forte.

Her versatility in acting and cooking with a comedic flair  landed her the job as a host of Harrowsmith Country Life and a subsequent Gemini Nomination. A freelance writer with articles appearing in major magazines in Canada, Mairlyn is a regular contributor to alive magazine and has been seen on every breakfast TV show in Canada.

The author of three best selling cookbooks, Mairlyn co-authored Ultimate Foods for Ultimate Health and don’t forget the chocolate!, which won Gold at the Canadian Culinary Book Awards.

Arlene Stein

Arlene Stein is Director of Program for Evergreen Brick Work Centre for Green Cities. A certified Event Management Professional with more than twenty years’ of experience in the hospitality and entertainment industry, Arlene is committed to sustainable practices within the industry and continues to work as a food activist as a member of Slow Food Toronto and as Chair of the Board for Good Food Revolution. From 2003-2006, during her ten years as Director of Events and Catering at Hart House, University of Toronto, Arlene was an Advisor on the Social Justice Program-a committee that linked campus groups and brought awareness to various social justice issues. She was the Food Program Manager for Hart house and shared her expertise on a variety of food security related projects such as the Community Kitchen Project, Meal Exchange and the UofT Food Bank. In 2009 she created World Food Week at the University, culminating in a keynote with Vandana Shiva.

In 2006 Arlene founded Terroir with four colleagues. Currently in its fifth year, the Terroir Hospitality Industry Symposium is now regarded as Southern Ontario’s premier conference for professional development in the hospitality sector.

Claire Tansey

Claire Tansey joined Chatelaine as food editor in 2010. She has a diverse background in the food industry including working as a chef, writer, teacher, product developer and restaurant critic. Her work has been featured in Canadian House & Home, Toronto Life, the Globe and Mail, eye weekly and WHERE magazine among others. Claire regularly appears on TV and radio sharing her love of fresh, simple and delicious food and recipes.

Cookbook authors and culinary students from as far away as Prince Edward Island are teaming up for Canada Cooks the Books. During this three-day competition, students from Georgian College, Holland College, Liaison College, Niagara College and Stratford Chefs School will prepare, cook and plate a dish from a Canadian cookbook — with the author on stage. A panel of judges will determine who walks away with the title of Canada’s Best Student Chef .

The competition takes place November 4 to 6, 2011 on the Journey to Your Good Health Stage at the Royal Agricultural Winter Fair. Want to know who’s cooking what? We’ve posted the schedule below. Want to print a copy to bring with you? Print this: Canada Cooks the Books Schedule. If you can’t attend in person you can still join the fun via Twitter. We’re @CookingStage. Use #CCB for the live event.

3:30 PM         Food Network star Theresa Albert joins students from Niagara College. They’ll be cooking from Ace Your Health.

4:30 PM         Caterer, author and healthy living guru Rose Reisman joins students from Niagara College. They’ll be cooking from Rose Reisman’s Family Favourites.

5:30 PM         Grill king and author Ted Reader  joins students from Liaison College Kitchener. They’ll be cooking from Napoleon’s Everyday Gourmet Burgers.

6:30 PM         Expert gardener and Toronto Star columnist Sonia Day joins students from Liaison College Kitchener. They’ll be cooking from Incredible Edibles.

Saturday, November 5, 2011

3:30 PM         Restaurateur and cookbook author Resa Lent joins students from Liaison College Vaughn. They’ll be cooking from The Desert Rose Café Cookbook.

4:30 PM         Columnist and author Michele Genest joins students from Stratford Chefs School. They’ll be cooking from The Boreal Gourmet.

5:30 PM         Instructor and author Suman Roy joins students from Stratford Chefs School. They’ll be cooking from From Pemmican to Poutine.

6:30 PM         Co-authors Moira Sanders & Lori Elstone join Students from Stratford Chefs School. They’ll be cooking from The Harrow Fair Cookbook.

Sunday, November 6, 2011

3:30 PM         Celebrity author and TV personality Christine Cushing joins students from Georgian College. They’ll be cooking from Pure Food.

4:15 PM         Food editor and author Alison Kent joins students from Georgian College. They’ll be cooking from Canadian Living: The Vegetarian Collection.

5:00 PM         Co-author Linda Oikawa joins students from Liaison College Oakville. They’ll be cooking from Just Add Shoyu.

5:45 PM          Restaurant owner and author Martin Kouprie joins students from Liaison College Oakville. They’ll be cooking from Pangaea: Why It Tastes so Good.

6:30 PM         Chef and author Jeff McCourt joins students from Holland College. They’ll be cooking from Flavours of Prince Edward Island.

Photo © martindiepeveen. Published under a Creative Commons License.