On May 28, Youdale was among a small, select group of chefs from across Canada to be inducted into the Canadian Culinary Federation’s Honour Society. The prestigious national society honours and recognizes leadership, professional excellence, lifetime commitment, and significant contributions to the profession, as well as to the Canadian Culinary Federation.

“My life has taken many paths in the industry, through many roles in education with the focus on students. I always like focus on providing opportunity for those starting off to have the chance to see and learn as much as they can,” said Youdale. “Induction to the Honour Society, to me, is a recognition for commitment and contribution; those are aspects of my life I am most proud of, and to be recognized for that is truly an honour.”

Youdale was honoured at a CCF Honour Society event held at the College’s Canadian Food and Wine Institute. The event was part of the CCF’s 2019 conference held in Niagara Falls from May 26 to May 31.

The ceremony drew more than 100 chefs from across Canada and around the world to celebrate. In attendance were Stafford DeCambra, president of the American Chef Association, Chef Gert Kloetze from Sweden, chair of the Competition Committee for the World Association of Chefs, and special guest Thomas Gugler, president of the World Association of Chefs.

“The ceremony was a fantastic showcase of NC, our amazing campus, incredible staff, and most notably, over 25 students who gained experience by supporting the event,” said Youdale.

Claude Buzon, chair of the Canadian Chef Federation Honour Society, noted that he met Youdale during his time at the Culinary Institute of Canada in Prince Edward Island and they became friends instantly. “Just like myself, Craig has a passion for mentoring young chefs and his leadership is second to none, and I am very proud to call him my friend,” he said. “Craig managed three national junior culinary teams with great success and made Canada very proud.”

Youdale was nominated by Ryan Marquis, of the CCF’s Oakville branch, for his passion and dedication to the culinary federation. Marquis, who has known Youdale for more than 15 years, applauded him for his dedication to youth chefs, and for volunteering to manage three national youth culinary teams: two at Holland College and one at Niagara College. “His level of leadership and mentorship to these young chefs was beyond reproach,” said Marquis. “He is a true example of what this Honour Society stands for and I am looking forward to him joining me as a member of the Honour Society.”

Youdale has been working at Niagara College for the past 10 years. He joined the College as chair of academics for the CFWI and has been CFWI dean since 2014. His recognition from the CCF comes a year after he received an Award of Excellence from the American Culinary Federation (2018) in New Orleans, in recognition of his strong commitment to culinary excellence and for embracing the latest technologies and trends in the food service industry. In 2018, he also received a Celia Liu Award for Excellence in Hospitality at the Spirit of Niagara Awards, organized by the Niagara-on-the-Lake Chamber of Commerce (2018). In 2017, Youdale was honoured with a gold medal as Educator of the Year from the prestigious Ontario Hostelry Institute, in recognition of his leadership in the food and beverage industry, at the CFWI, and for leading NC’s Junior Culinary Team Canada to podium finishes at the Culinary Olympics in Erfurt, Germany (2016) and other major culinary competitions.

About the CCF:

The goal of the Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Culinary Federation (CF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada’s true representation of the professional chef and cook. It is Canada’s largest federally chartered professional chefs’ organization and is managed by a member-elected board of directors.

Bio for Craig Youdale, dean, Canadian Food and Wine Institute, Niagara College

Chef Craig Youdale hails from our nation’s capital, Ottawa, Ontario where he began his culinary journey. Upon completing his culinary school at Canadore College in North Bay Ontario, his career path included The Fairmont Chateau Laurier Hotel and Claire De Lune Restaurant in Ottawa, then on to Executive Chef at the French Bistro, Tete a Tete, in Ottawa’s trendy West End.

A move to Calgary brought executive status at one of Calgary’s top restaurants at the time, Entre Nous. As a leading influence in the Calgary’s food scene, Youdale was recruited by a top culinary school in Canada, The Culinary Institute of Canada, where he worked for more than 14 years as professor, program coordinator and wine consultant.

During his time at Holland College and the Culinary Institute of Canada, Youdale held the role of professor for more than 12 years, in which he saw to the development of the wine training program, creation of the Applied Degree in Culinary Operations which he directed for two years, and travelled across Canada to promote the culinary programs. He also managed to find time to complete his MBA from the University of Guelph in 2003 where he received the Dorothy Britton Award each of his two years for top academic achievement.

Youdale’s career has brought many awards and recognition which began as a student with a Gold Medal for the Blueberry Growers of Canada Recipe Contest in 1990 which led to national recognition as a teacher in a Gold Medal at the Canadian Chef Tournament in Quebec City.  Leading many Atlantic Canada student culinary teams to Gold medals was eventually to be recognized with a Premiers Award Nominee for Ontario College Graduates in 2004.

Youdale left the education field for two years in 2008 to head up a corporate hospitality group overseeing multiple operations including restaurants, bars, cafes, breweries and hotels.

International experience has been a hallmark of his career, with visits around the world promoting Canadian cuisine including Japan, Chile, Germany, France, Ireland, Scotland, the USA and eventually China, where he taught in the summer of 2007.

One of his crowning achievements has been his role as team manager for Culinary Youth Team Canada at three Culinary Olympics in 2004, 2008 and 2016. His leading of Canada’s national team has led to Olympic gold medals in all three Olympics as well as World Grand Prix Championship in Glasgow, Scotland in 2007.

Youdale has been working at Niagara College for the past 10 years. He joined the College as chair of academics for the CFWI and has been CFWI dean since 2014. In 2018, he was honoured with an Award of Excellence from the American Culinary Federation, well as the Spirit of Niagara Award in Hospitality for his contribution to the region. He also received a gold medal as Educator of the Year for 2017 from the prestigious Ontario Hostelry Institute.