The Good Food Innovation Awards Jury 2016
We welcome the Jurors for this year’s University of Guelph / Food Day Canada Innovation Awards. Like the so many of the 2016 restaurants and chefs, ours is a stellar line up of experienced food professionals, including recent Order of Canada recipient and beloved food writer, Elizabeth Baird, C.M.; ACE Bakery co-founder and Artisan Incubator instigator and another Order of Canada veteran Linda Haynes.C.M.; Professor Bruce McAdams from the College of Business & Economics at the University of Guelph; Ross Macfarlane, Senior Vice-President (Operations) of Les Marmitons International; Chef/Professor Michael Allemeier from the Southern Alberta Institute of Technology; Publisher Dr. Janet Boileau of Taste and Travel Magazine and Lynn Siegal of Toronto’s Hilite Fine Foods, one of Ontario’s premier produce suppliers.
Elizabeth Baird’s career spans nearly four decades. The contribution of her first cookbook, Classic Canadian Cooking, in 1974, started her on her career as one of the most powerful – if not fundamental – contributors to food writing in Canada. During her many years with Canadian Living magazine, Elizabeth broke so much new ground that it’s impossible to recount her full resume. Elizabeth believes that food, lovingly prepared and shared, encourages us to connect with each other and to nurture and sustain our Canadian rituals, traditions and heritage She has attended feasts, festivals and fall suppers across the country, has visited restaurants, family kitchens and schools, finding and sharing stories and recipes that feature the very best of Canadian cuisine. She cooks in both official languages.
Now “retired” from her position as Executive Food Editor of Canadian Living, she volunteers at Fort York National Historic Site in Toronto as an Historical Cook, and continues to mentor and support young culinarians with her work as an Advisor to the Stratford Chefs School with its Joseph Hoare Gastronomic Writer in Residence, and an annual scholarship. She has been a regular weekly columnist for The Toronto Star and the Toronto Sun, the latter for 26 years. In 2013 she was honoured as a Member of the Order of Canada for “her contributions to the promotion of Canada’s diverse food heritage, as an author and former food editor of Canadian Living magazine.”
Linda Haynes, is a former television producer and is the co-founder of ACE Bakery, a Toronto artisan bakery serving wholesale and retail customers across Canada and the U.S.A. She is the author of “The ACE Bakery Cookbook – Recipes for and with Bread”, “More from ACE Bakery” and “Two Dishes” with her daughter, Devin Connell. She is the co-founder with her husband, Martin Connell, of Calmeadow, a pioneer in micro finance in Canada, South America and Africa. Linda is also a past chair of Variety Village.
Among the honours and awards she has received are the Order of Canada, International Association of Culinary Professionals (IACP), Humanitarian Award, CESO Award for International Development, Chief Barker Award (Variety Club), Entrepreneur of the Year (Ernst & Young, Canadian Business Magazine) and Canadian Women Who Make a Difference (Business Category).
Professor Bruce McAdams joined the faculty of the College of Management & Economics at the University of Guelph in January/2009 after a rich and respected career that spanned more than twenty years of leadership experience in the Ontario hospitality industry, most recently as Vice President of Operations which he held from 2005 until 2008 of Oliver & Bonacini Restaurants in Toronto.
McAdams has taught “Leadership” to Food and Beverage Management students at George Brown College and received his sommelier accreditation in 2001 from the internationally recognized Court of Master Sommeliers. In 2007, McAdams was inducted as a “Fellow” of the Ontario Hostelry Institute (OHI) for his work in creating and chairing the OHI’s Top 30 under 30 program which recognizes Ontario’s most promising hospitality leaders. .
An ardent believer in experiential learning, McAdams is also the founder and academic advisor for the school’s Garden2Table project which sees HTM students educating local grade school children on making healthy food choices.
He has written papers on both bread and plate waste as well as how to introduce a triple bottom line approach to hospitality school restaurants. His most recent work has been on tipping and it’s social and economic effects on restaurants and the hospitality industry. This work has been featured in the Globe and Mail, National Post and Toronto Star.
While Bruce is privy to the Food Day Canada menus, his role is mainly an organizational one when the winning chefs gather to be honoured at the University of Guelph. He moves culinary mountains!
Ross Macfarlane is the Senior VP – Operations of Les Marmitons International, Inc., an international gentlemen’s cooking club founded in Montreal in 1977. The club now has 17 chapters throughout North America; their motto is “From Friendship to Gastronomy.” Ross is the Founding President of the Niagara Chapter, and has been cooking with the best chefs in the Niagara Region since 2005. He has also enjoyed cooking with local guest chefs at all of the Canadian chapters of Les Marmitons, from Calgary to Quebec City, and looks forward to cooking soon with the newest chapter of Les Marmitons in Halifax. Ross led a group of Marmitons on a whirlwind road trip to New York City earlier this year, to enjoy an evening with Food Day Canada Chefs at the historic James Beard House.
In 2014, Ross was the primary organizer for “Around the Canadian Table,” a spectacular celebration of local food and wine held on Food Day Canada at Jackson-Triggs Niagara Estate Winery. The event was in support of the Les Marmitons Niagara Bursary Fund, which supports students at Niagara College’s Canadian Food and Wine Institute. In the past, he has been a Director of the Niagara Food Festival, and for many years organized and judged the Festival’s Apple Pie Baking Contest. He has appeared as a guest on episodes of “Fresh with Anna Olson” and “You Gotta Eat Here,” both on Food Network Canada.
Ross spends most Saturday mornings at the century-old Welland Farmers’ Market with family and friends, and has no greater pleasure than cooking with his two sons.
Chef Michael Allemeier has traveled the world and Canada learning his craft. Prior to joining SAIT (Southern Alberta Institute of Technology) as a Culinary Instructor, Chef Allemeier has run some of Western Canada’s most exciting kitchens. While in Vancouver BC, Chef Allemeier was Executive Chef at Bishops Restaurant, then Teatro Restaurant in Calgary, AB. Allemeier’s passion for food and wine pairing was realised with the call to man the stoves at Mission Hill Family Estate Winery in the Okanagan Valley, BC.
One of his highest profile meals was cooking for Presidents Clinton and Yeltsin during their Vancouver Summit Meeting. His career has received many awards and accolades the most notable occurring while he was Executive Winery Chef at Mission Hill Family Estate, where he was awarded the honour of leading one of the “Top Five Winery Restaurants in the World” by Travel and Leisure Magazine.
As a proven communicator, he has had many opportunities to be on television. His most notable work being one of the principle hosts of Food Network’s – Cook Like a Chef. Chef Allemeier hosted twenty of these very popular syndicated shows. Other guest appearances include: The Thirsty Traveler, Anna and Kristina’s Grocery Bag, Chef at Large, Great Canadian Food Show and Canadian Living TV to name a few.
A published author, Michael co-authored the book Bishop’s – The Cookbook. In addition to this he has contributed recipes to several cookbooks such as: Anita Stewart’s Canada, Pacific Northwest – Wining and Dining, Cooking with BC Wines, Barbecue Secret Deluxe, Planking Secrets, On Cooking, Vancouver Cooks, High Plains – The Joy ofAlberta Cuisine, Cook Like a Chef, Food and Wine – annual cookbook 2005 and Fresh Canadian Bistro.
Currently Chef Allemeier is a CMC Candidate and is working on this designation. The CMC (Certified Master Chef) is the toughest and highest culinary designation in Canada and is internationally recognised in the industry as a Master of the Craft.
Janet Boileau is the founder and publisher of Taste & Travel magazine. She holds a Masters degree in Gastronomy from Le Cordon Bleu Paris and a PhD in culinary history from the University of Adelaide, South Australia. She is a former director of publishing for the United Nations University and has contributed to a number of scholarly publications.
She also serves as a judge in culinary and food writing competitions. Janet is a frequent traveller with a fascination for world cuisine. Taste & Travel magazine, which focuses on culinary tourism, was launched in April, 2011. The print edition is sold on newsstands throughout Canada. An international digital edition is available on all major digital platforms.
Lynn Siegal has been intimately involved with Hilite Foods, her family business, since the inception almost forty years ago. In 1997 she took the sales and marketing portfolio and ever since has been working with chefs; developing strong, trusting relationships and helping them source the freshest fruits and vegetables for their kitchens. Few understand the pressures of running a professional kitchen like Lynn.
Hilite was promoting Ontario growers long before it was cool to do so. Purchasing from the best growers in the province was a matter of pride. In many cases they are dealing with the sons and daughters of the farmers who originally started to do business with Hilite forty years ago.
Lynn has carved out a unique role as Specialty Buyer sourcing ethnic ingredients and becoming a skilled urban forager. She’s a regular in Toronto’s Chinatown, Kensington Market and Little India.
She is the Recipient of The Ontario Hostelry Institute’s 2014 Gold Medal (Supplier); a sponsor of Toronto’s Underground Chef Company battles providing the produce pantry and “secret ingredient”; sponsor of Nella Cucina’s Discovered Chefs Competitions, again, providing produce pantry and black box ingredients. She works closely with chefs participating in Gold Medal Plates and the Bocuse D’or selections and is the Preferred Produce Supplier for the MasterChef Canada shoots.
Anita Stewart, Founder of Food Day Canada and Food Laureate of the University of Guelph, is the advisor and the administrator of these Awards and will be over seeing their presentation at the University when award winners gather and are hosted by the College of Business & Economics, The Ontario Agricultural College and the President’s Office.