NC’s Canadian Food and Wine Institute, and its dean Craig Youdale, were honoured earlier this month with an Excellence award from the American Culinary Federation (ACF). The award recognizes an established restaurant or culinary educational institute and it’s chef or dean who demonstrate a strong commitment to culinary excellence and who embrace the latest technologies and trends in the food service industry.
Dean Youdale received the award at the ACF’s national conference, held in New Orleans this past July. “Anytime you can be recognized by your industry is a great honour. The Canadian Food and Wine Institute has an incredible team, and having an world class organization like the American CulinaryFederation recognize that is a great accomplishment for us,” said Youdale.
The American Culinary Federation is the largest association of professional chefs in North America, with over 15,000 members in 150 chapters. The organization promotes the professional image of chefs worldwide through education of culinarians at all levels. “Having had the opportunity to visit first-hand in touring the CFWI and being able to bring ACF Culinary Student Team USA to partake in a joint event, I was impressed and overwhelmed with the culinary facilities and educational hospitality opportunities that abound,” said ACF President Stafford DeCambra. “It offers great learning resources that has surpassed the bar-level throughout many countries to the point now that it is on the forefront of educational institutions in Canada.”
“Coming to know Chef Craig Youdale has also been very inspiring,” DeCambra added. “Chef Craig has continuously demonstrated his leadership abilities with his enthusiasm, initiatives and accomplishments that represents the highest standards of professionalism in the organization, our industry and society.”
The award is the latest in a long line of recognition for CFWI faculty and staff at Benchmark restaurant. Culinary Innovation and Food Technology program coordinator Amy Proulx was recently honoured by the Canadian Institute of Food Science and Technology with a President’s award for food science, while Benchmark Restaurant manager Sarah Scott was recognized with a Promotor’s Award from the Vintner’s Quality Alliance this spring.
Learn more about the American Culinary Federation on their website: www.acfchefs.org/
