Art meets food: New cookbook features CFWI chefs


Chefs from Niagara College’s Canadian Food and Wine Institute are pairing with their recipes with works of art in a new cookbook published by the Canadian Museum Association.

The 96-page book, Great Canadian Masters 2, celebrates Canada’s creative excellence with recipes created by the top chefs inspired by paintings and artifacts from the nation’s museums and galleries. Their culinary creations, which represent the unique tastes of Canada, are accompanied by quotes from each chef and photographs of the food, paintings and artifacts that inspired them.

Chefs featured in the book include CFWI dean Craig Youdale as well as chef professors Michael Olson, Olaf Mertens, Catherine O’Donnell, Karen Schoenrank, Alan Kerr, Peter Blakeman, Keith Ellis, Trevor Littlejohn, Scott Baechler, Sam Seaver and Ruth Bliejerveld.


“I believe strongly we have the best culinary team in Canada. The opportunity to be in this partnership with The Canadian Museum Association allows the talent here at the College to be shared across Canada in the new Great Canadian Masters 2 Cookbook,” said Youdale. “The pairing of art and food is something that just makes sense and this book showcases Canada’s talent in both areas. We are proud to be part of it.”

The recent publication has some familiar faces from its first edition of the CMA’s Great Canadian Masters cookbook. The first, released last year, also included culinary graduates and chef professors from the CFWI. That edition dedicated an entire chapter titled ‘Future Masters of Canadian Food’ to a team from the College who represented the country as part of Junior Culinary Team Canada from 2013 until the Culinary Olympics in Germany in 2016.  The first edition was launched in honour of Canada’s 150th in 2017.


Purchase a copy

Great Canadian Masters 2 is available for $30. Books can be purchased at


Related article

View Sept. 2016 article: Team Canada featured in Great Canadian Masters cookbook

Share this article