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Culinary Student Creations

  • 2025 Cooks the Books presented by Canadian Beef – Assiniboine College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – New Brunswick Community College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Vancouver Community College

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 2 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 1 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Durham College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Culinary Institute of Canada

    January 12, 2026
  • 2024 Cooks the Books presented by Canadian Beef – Team Top NAIT

    March 3, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Top Toques

    February 24, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Georgian College

    February 17, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 28, 2025
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It's the biggest night in Canadian cookbooks, and It's the biggest night in Canadian cookbooks, and we want you to be there! ⁠
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The 2026 Taste Canada Awards Soirée returns to Toronto on Sunday, October 25, bringing Canada’s culinary community together at the Fairmont Royal York for an unforgettable celebration. (@fairmontroyalyork)⁠
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As Canada’s only national, bilingual cookbook awards, the evening will honour the very best in culinary writing as we reveal this year’s Gold and Silver winners across the English- and French-language categories. ⁠
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And that’s just the beginning! We will also crown the winners of the 2026 Taste Canada Cooks the Books presented by Canada Beef and induct two culinary icons into the Taste Canada Hall of Fame, presented by the Culinary Historians of Canada. (@lovecdnbeef @culhistcanada)⁠
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The celebrations will continue at the extraordinary Chefs' Celebration Reception, where some of Canada’s top culinary talent will treat guests to food stations that highlight seasonal ingredients and the vibrant, innovative and tradition-rich spirit of Canadian cuisine. ⁠
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Join us for an evening dedicated to the people, stories and flavours that make Canadian culinary culture so remarkable.⁠
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🎟️ Early bird prices are in effect until September 30, 2026. Tap the link in our bio to get your tickets today! ⁠
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Vous êtes invités à la Soirée des Lauréats Saveurs du Canada 2026 !⁠
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Joignez-vous à nous le 25 octobre, au Fairmont Royal York de Toronto, pour présenter les lauréats des prix Or et Argent, tant pour les livres en anglais que pour les livres en français.⁠
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Nous couronnerons également les champions de Cooks the Books présentés par Canada Beef, et introniserons deux icônes culinaires au Temple de la renommée.⁠
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La soirée se terminera par une réception extraordinaire, où certains des meilleurs chefs du Canada présenteront des stations de nourriture pour les invités, mettant en valeur des ingrédients de saison et l'essence même de la cuisine canadienne.⁠
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🎟️ Les tarifs préférentiels sont en vigueur jusqu'au 30 septembre. Cliquez sur le lien dans notre bio pour obtenir vos billets !
🔥 Join us for the 2026 Taste Canada Cooks the Book 🔥 Join us for the 2026 Taste Canada Cooks the Books competition, presented by Canada Beef! (@lovecdnbeef) ⁠
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On Saturday, October 24, student chefs from across the country will take over the professional kitchens at Cirillo’s Academy in Toronto for an exciting live culinary battle. Hosted by Chef Dwight Smith, this year’s competition will showcase how “Global Flavours Grow in Canada.” (@chefdwightsmith @cirillos.academy)⁠
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Each team will create an original dish featuring a cut of AAA Canadian Beef at the centre of the plate, along with a variety of Lactalis Canada Foodservice dairy products as well as Dainty Rice. At least 60% of the ingredients used in each recipe must be grown, produced and/or raised in Canada. The students are invited to use the What’s in Season section of the Canadian Food Focus website as their helpful resource. Thank you to Prince Edward Island Certified Beef for generously providing the teams with high-quality Canadian beef to develop, practice and present their recipes. (@lactaliscanadafoodservice @dainty_foods @CDNFoodFocus @peicertifiedbeef)⁠
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Watch as the student chefs prepare their dishes from start to finish, live in front of the crowd. Two expert Kitchen Judges will assess their preparation and technique in the kitchen before competitors present their final dishes to the esteemed Judges' Panel for tasting. ⁠
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The winning team will be crowned during the Taste Canada Awards Soirée on Sunday, October 25, at the iconic Fairmont Royal York in Toronto. The winners will take home a $3,000 bursary, exciting kitchen swag and the title of Taste Canada’s Best New Student Chefs! (@fairmontroyalyork)⁠
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🎟️ Don’t miss this celebration of Canada’s next generation of culinary talent. Get your tickets today through the link in our bio!
📚 2026 Taste Canada Shortlist Spotlight | Culinary 📚 2026 Taste Canada Shortlist Spotlight | Culinary Narratives⁠
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🌱 Territoires – Printemps by Fabien Cloutier and Jean-Philippe Leclerc is a celebration of Quebec and the land that defines and nourishes it. Inspired by a love of local ingredients, forests, rivers, and getting your hands in the soil, this book pays tribute to the flavours and products found close to home and the connection that comes from knowing where our food comes from.⁠ (@fabiencloutier @jp_cooktheforest @leseditionsdelhomme)⁠
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One recipe to try is their Lilac Flower Pound Cake with Balsam Fir Yogurt. This is a distinctly springtime dessert that features fresh lilac blossoms baked into a buttery cake, served with Greek yogourt flavoured with honey, lemon and fresh balsam fir. ⁠
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Get the recipe at the link in our bio! ⁠
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📚 Coup de projecteur sur l'un des finalistes 2026 des Saveurs du Canada | Narrations culinaires⁠
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🌱 Territoires – Printemps, de Fabien Cloutier et Jean-Philippe Leclerc, célèbre le Québec et le territoire qui le façonne et le nourrit. Inspiré par l’amour des ingrédients locaux, des forêts, des rivières et du plaisir de mettre les mains dans la terre, ce livre rend hommage aux saveurs et aux produits qui nous entourent, ainsi qu’au lien qui se crée lorsque l’on sait d’où vient ce que l’on mange.⁠
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Parmi les recettes à essayer : leur quatre-quarts aux fleurs de lilas et yogourt au sapin baumier, un dessert résolument printanier où des fleurs de lilas fraîches parfument un gâteau riche et moelleux, servi avec un yogourt grec aromatisé au miel, au citron et au sapin baumier frais.⁠
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🔗 Retrouvez la recette grâce au lien dans notre bio!⁠
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📚 2026 Taste Canada Shortlist Spotlight | Health & 📚 2026 Taste Canada Shortlist Spotlight | Health & Special Diet Cookbooks⁠
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Régime Méditerranéen – poissons, fruits de mer et plats typiques by Nathalie Verret explores the Mediterranean way of eating with a focus on both personal health and the health of the planet. Featuring more than 70 recipes, this cookbook offers practical inspiration for bringing the flavours and principles of Mediterranean cooking to the everyday table.⁠ (@groupemodus)⁠
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One recipe to try is the Halibut with Tomatoes and Garlic, a fresh, flavourful dish that pairs halibut with tomatoes, lemon and dill. Simple ingredients and bright Mediterranean flavours come together for an approachable seafood dish that’s easy to recreate at home.⁠
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Get the recipe at the link in our bio!⁠
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📚 Coup de projecteur sur l'un des finalistes 2026 des Saveurs du Canada | Livres de cuisine santé, mode de vie ou d’alimentation particulière⁠
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Régime Méditerranéen – poissons, fruits de mer et plats typiques, de Nathalie Verret, explore l’alimentation méditerranéenne en mettant l’accent à la fois sur la santé individuelle et celle de la planète. Avec plus de 70 recettes, ce livre propose une foule d’idées pratiques pour intégrer au quotidien les saveurs et les principes de la cuisine méditerranéenne.⁠
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🐟 Parmi les recettes à essayer : le flétan aux tomates et à l’ail, un plat frais et savoureux qui marie le flétan aux tomates, au citron et à l’aneth. Des ingrédients simples et des saveurs méditerranéennes tout en fraîcheur s’unissent dans un plat de poisson accessible et facile à reproduire à la maison.⁠
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🔗 Retrouvez la recette grâce au lien dans notre bio!⁠
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📚 2026 Taste Canada Shortlist Spotlight | Single-S 📚 2026 Taste Canada Shortlist Spotlight | Single-Subject Cookbooks⁠
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🥩 Carnivore : Secrets de boucherie pour des cuissons parfaites by butcher Dominique Rioux shares practical knowledge to help home cooks better understand, choose and prepare meat. From beef, veal, pork and lamb to poultry, Dominique breaks down different cuts, offers guidance on the best cooking methods, and even includes a “meat translator” to help navigate Quebec, French, and American terminology—plus 60 flavour-packed recipes where meat takes centre stage.⁠ (@dominique.rioux @leseditionsdelhomme)⁠
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🍽️ One recipe to try is her Veal Tartare with Hash Brown and Herbs, a creative combination that pairs delicate veal tartare with a crispy potato element and fresh herbs, showcasing just how versatile a great cut of meat can be.⁠
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👩🏻‍🍳 Get the recipe at the link in our bio! ⁠
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📚 Coup de projecteur sur l'un des finalistes 2026 des Saveurs du Canada |  Livres de cuisine – Sujet unique⁠
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🥩 Carnivore : Secrets de boucherie pour des cuissons parfaites, de la bouchère Dominique Rioux, transmet un savoir-faire pratique pour aider les cuisiniers amateurs à mieux comprendre, choisir et préparer la viande. Du bœuf, du veau, du porc et de l’agneau jusqu’à la volaille, Dominique présente les différentes coupes, propose des conseils sur les méthodes de cuisson les mieux adaptées et inclut même un « traducteur de la viande » pour s’y retrouver entre les terminologies québécoises, françaises et américaines — sans oublier 60 recettes savoureuses où la viande est à l’honneur.⁠
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🍽️ Parmi les recettes à essayer : son tartare de veau, galette de pommes de terre et fines herbes, une création originale qui marie la délicatesse du tartare de veau au croustillant de la pomme de terre et à la fraîcheur des herbes, illustrant toute la polyvalence d’une belle pièce de viande.⁠
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👩🏻‍🍳 Retrouvez la recette grâce au lien dans notre bio!⁠
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📚 2026 Taste Canada Shortlist Spotlight | Regional 📚 2026 Taste Canada Shortlist Spotlight | Regional & Cultural Cookbooks⁠
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🍰 Nostalgies : 100 desserts rétro revisités by Antoine Goulet and Philippe Dickey puts a fresh spin on the desserts and flavours many Quebecers grew up with. From family favourites like potato candy and pouding chômeur to familiar treats inspired by Whippet cookies and Passion Flakies, this book features 100 recipes that bring the desserts of moms and grandmothers back to the table in surprising and comforting ways. (@antoine_gt⁠
@sweetestphil @leseditionsdelhomme)⁠
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One recipe to try is the Sweet Potato Cake with Root Beer Caramel. While the moist cake is delicious in its own right, the authors share that “The real star of this recipe is the caramel, which celebrates the unmistakable flavour of root beer.” ⁠
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Get the recipe at the link in our bio!⁠
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📚 Coup de projecteur sur l'un des finalistes 2026 des Saveurs du Canada | Livres de cuisine régionale et culturelle⁠
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🍰 Nostalgies : 100 desserts rétro revisités, d’Antoine Goulet et Philippe Dickey, revisite avec fraîcheur les desserts et les saveurs qui ont bercé l’enfance de nombreux Québécois. Des classiques familiaux comme les bonbons aux patates et le pouding chômeur aux gourmandises inspirées de douceurs bien connues comme les biscuits Whippets et les Passion Flakies,ce livre propose 100 recettes qui remettent au goût du jour les desserts de nos mères et de nos grands-mères, de façon à la fois surprenante et réconfortante. ⁠
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Parmi les recettes à essayer : le gâteau aux patates douces et au caramel à la root beer. Si le gâteau moelleux est délicieux à lui seul, les auteurs précisent que : « La vraie vedette de cette recette est le caramel qui célèbre la saveur inimitable de la root beer. »⁠
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🔗 Découvrez la recette en cliquant sur le lien dans notre bio!⁠
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