All across Canada, Canadian chefs are creating a cuisine that is the most exciting on the planet. What they chronicle on their menus is simply community on a plate – an authentic glimpse into the here and now we recognize as Canada…multi-layered, multi-ethnic, innovative
The privilege of being a chef in this nation and harvesting some of the finest ingredients on earth goes hand in hand with the challenge, the responsibility of to build a dynamic, real food culture. A nation is defined and built politically, economically and socially by its food system.
To this end, Food Day Canada has developed two new awards to be presented this week to two most deserving chefs.
The North Star Award for Active Leadership and Involvement 2016
For Newfoundland chef, Roary MacPherson, the platform he has built over the years in St. John’s and across the island has allowed him to play a huge role in Food Day Canada both within the region where he has rallied his culinary friends for years to strut their stuff be it on Signal Hill or in downtown St. John’s. He has been the good-natured drill sergeant for our Food Day Canada Gold Award winners when they traveled to New York City to cook at the Beard House and, at home, has organized events across the Island to promote the foods and food ways of rural Newfoundland.
The North Star Award for Continuous Culinary Excellence
When Executive Chef Warren Barr agreed to do a special regionally inspired menu for the lucky diners at The Inn at Bay Fortune way back when, neither of us had any inkling of how Food Day would unfold and grow. Every year since then he has created a great Food Day Canada menu and now as Executive Chef of The Wickaninnish Inn, his commitment to Food Day Canada continues.
