Need help blowing your horn? As a networking organization for culinary professionals across the country, Cuisine Canada is exploring new and immediate ways to support our members. With quick, easy and accessible information in mind, we have two new features to help members promote themselves or learn about food events in your area.

Events Calendar

Colour-coded by region, our Events Calendar lists professional development activities and events that promote or feature Canadian food. Here you’ll find listings for:

• Trade shows
• Food and/or wine festivals
• Food or agricultural seminars
• Food or agricultural conferences
• Calls for papers

To add an event to the calendar, email Amy Proulx at chair@cuisinecanadascene.com.

Monthly Horn Blowing

Starting this month, we’ll promote our member’s individual achievements. Whether these events take place in Canada or outside our country’s borders, as long as you’re talking about Canada and food, we’d love for you to share. Tell us about your:

• Book tours / book launch dates
• Product launches (food or cooking related)
• Radio / TV appearances / Live cooking demonstrations
• Events you’re judging
• Public lectures
• Culinary lessons
• Awards or nominations
• Special events at your store or restaurant

Want to tell us about your activity? Just leave the pertinent details (including links to an appropriate website) in the comments section.  To reduce spam, these comments will be moderated, so it will take a little time for postings to appear.

Long in the works, a national honour for the food sector has finally been awarded.  The Nation’s Table is the Governor General’s award for excellence in the food and culinary sector.  Founded by Jean-Daniel Lafond, the award intends to celebrate the leaders and innovators who best exemplify social values, innovation, and cultural impact that we honour in our Canadian food system.

The inaugural inductees range from restauranteurs, chefs, food processors, and scientists.  Of note, awardees include long-time Cuisine Canada supporter  and member Rob McLaughlin, as well as past Culinary Book Award winner John Bishop.

A committee nominated by the Governor General’s office selected the current group of nominees. Future nominations will be generated by the public.  Certainly many Cuisine Canada members, with their remarkable contributions to Canadian culinary culture will be nominated in the coming years. Whose name would you put forward?

Pat Crocker wins Best in The World at the Gourmand Awards in Paris for her book The Vegan Cook's Bible.

Cuisine Canada member Pat Crocker recently won a Gourmand World Cookbook Award in Paris, France. Her recent book, The Vegan Cook’s Bible (Robert Rose) took top honours as the Best Vegetarian Cookbook in the World.

For Crocker, this is  her second big Gourmand win. Her book, The Juicing Bible,  also won Best in the World in 2000.

Awarded the Gertrude Foster Award for Excellence in Herbal Literature from the Herb Society of America in 2009 and a Gold Medal from Books for Better Living, Crocker seems to know the recipe for success.

When asked how she felt about her recent honours, Crocker said, “To write a cookbook takes long hours alone in the kitchen and at the computer. Awards not only connect authors and readers, they feed the souls of writers. For me, this award isn’t just about The Vegan Cook’s Bible, it’s the result of years of writing for newspapers, magazines, and most recently, my blog as well as the cookbooks.”

Congratulations, Pat!

Pat Crocker at the Herb Society of America Awards

The Herb Society of America honoured Pat Crocker who won the Gertrude B. Forester Award. This award goes to the author of a non-fiction book who not only demonstrated outstanding research skills but also inspired readers to “use and delight” in herbs. In response to her award, Crocker says, “Writing is solitary work. I write every day. I do it at all hours, in all seasons and always without really knowing who will read my words. This award is a bridge from the people I value most: my herbal, gardening and foodie peers. It links me to those who already know so much about the ‘helpful plants’. There will never be a thrill in my professional life to equal this.”

Sasha Chapman wins Silver

Meanwhile Sasha Chapman won Silver at the National Magazine Awards in the Columns category for her Toronto Life articles “The $250 Garnish”, “Allah Mode” and “Milk Bandits”. This is the third year running Chapman has been nominated and is her second silver.

Karl Wells wins the Sandy Sanderson Award

Food writer and restaurant reviewer, Karl Wells, won Canadian Culinary Federation’s prestigious Sandy Sanderson Award. This award recognizes outstanding contributions in promoting the profession of the chef and cook through print, visual or virtual media. Wells says, “Receiving this honour from the chefs of the Canadian Culinary Federation is a wonderful encouragement, because the CCF has great credibility. I’m very appreciative and will try my best to continue to produce work that’s worthy of the endorsement.”

Congratulations to all the winners.

Jennifer Brayshaw spilled the beans on this one.

In April, Anita Stewart and Rose Murray were honoured by the Ontario Hostelry Institute for their contribution in Education and Media respectively. This month, Anita Stewart is in the news again, this time as the recipient of the Business, Labour, the Professions and Entrepreneurs Award at Guelph’s 14th Annual Women of Distinction Awards. Stewart was one of 29 exceptional women recognized by the YMCA-YWCA of Guelph for her contribution to the local community.

Amongst her many achievements, Stewart played a major role in the 125th anniversary of the Ontario Agricultural College. Not only did she research all the foods and ingredients developed at the University of Guelph over its history, she created recipes and a menu from them for the year-long celebration.

“Being honoured ‘at home’ is such a great feeling,” Stewart says. “In the audience were people from the last 20 or so years of my journey, and the young chef who catered the event grew up at my kitchen table in Elora. Doesn’t get much better!”

Congratulations, Anita.

Editor’s Note: You win it. We post it. If you’re a member of Cuisine Canada and are recognized for a food-related achievement, we want to hear about it. Whether it’s at the regional, provincial or national level, if there’s an plaque, certificate or awards ceremony involved, send us an email and we’ll do the bragging for you. Emails can be sent to charmian [at] charmian-christie [dot] com.

Anita Stewart and Rose Murray and Kent Murry at OHI Gala

We don’t do a lot of horn blowing here, but that’s about to change. Remember how I threatened to out people? Well, I’m doing it.

Not one, but two of our members were honoured this month by the Ontario Hostelry Institute (OHI) for outstanding contribution to the hospitality-food service industry. I did the math.  OHI pays tribute through seven Gold Award categories. The means Cuisine Canada members walked away with  28.57 percent of the gold chef hats.

Who won?

Rose Murray, Gold Honouree for Media, TV and Publishing, with J.Charles Grieco, President of OHI

Rose Murray received a Gold Award in the Media, TV and Publishing category for her work as a food writer and cookbook author. “I have great respect and admiration for the Ontario Hostelry Institute that does so much to help and encourage young students. The Institute also strengthens the hospitality industry by honouring established professionals,” Murray says. “It was a huge honour to receive the OHI Gold Award as a writer and author with a focus on Canada and its food and culinary heritage.”

Anita Stewart receives her Gold Award for Education from OHI President, J. Charles Grieco

Anita Stewart’s work spreading the word about Canadian cuisine earned her a Gold Award in the Educator category. “To be honoured by my peers, many of whom I’ve known for decades, was wonderful; but to be singled out as an Educator by them is utterly magnificent,” Stewart says. “The event was glamorous but my biggest joy was watching the various students receive awards and realize how bright the culinary future is for Ontario and for Canada. ”

Congratulations to both Rose Murray and Anita Stewart. We’re  proud of you.

Are you as excited as I am with this news? If so, drop them a note in the comments section. I’m sure they’d love to hear from you.

Photos provided courtesy of Jo Dickins.

This is our first ever Boast Post and we’re counting on you to blow your own horn like you’re an oncoming train.

Run, don’t walk, to the comments section. Push and shove if you must, but tell us what you’ve been doing. Anything food related from a Cuisine Canada member is fine with us. Now’s your chance to:

• flog that blog
• update us on your cookbook (published or upcoming)
• blind us with your food science innovations
• make our mouths water with a new dish you’ve created
• point us to any news coverage you’ve received
• create buzz about articles you’ve written
• push your new product,
• promote your newsletter
• show us your food photos
• announce your upcoming or past conference / radio / TV appearances
• turns us fiddlehead green with envy over an award or nomination

Ready, set…go!