Over the last three years, University of Guelph Food Innovation Awards have been presented to Canadian restaurateurs and chefs from across Canada. Three winners of the national competition were on campus Feb. 25 to be honoured by U of G food laureate Anita Stewart and president Alastair Summerlee.
Charles Part and Jennifer Warren-Part, chefs and owners of Restaurant Les Fougères in Chelsea, Que., received the silver innovation award in 2012.
Alex Cruz was co-winner of the inaugural innovation award in 2010. He won gold with his partner Derek Damman of DNA Restaurant in Montreal. Cruz won bronze in 2011 after establishing Societe-Orignal, a foraging company that hires foragers and then sells their products to high-end restaurants.
Mark Filatow, chef and sommelier at Waterfront Restaurant and Wine Bar in Kelowna, B.C., received U of G’s silver innovation prize in 2011.
In recognizing these recipients, Summerlee said: “Food innovation is vital in Canada to meet the challenges of healthier food consumption, changing market demands, food safety, security, and the sustainability of supply. It is also about our heritage, culture and identity as a nation born of curiosity, creativity and compassion.”
The national Food Innovation Awards program runs in conjunction with Food Day Canada, an initiative launched by Stewart in 2003 when the BSE scare was threatening to ruin Canada’s beef industry. Food Day Canada began as the world’s longest barbecue, and members of the University community continue to participate in the annual event.
In 2010, U of G launched the Food Innovation Awards to recognize the innovations and unique menu solutions being developed by Canadian restaurateurs and chefs.
