2015 Edition Jury
Mr. Phil Bélanger - Jury Chairman
The longest-standing jury member for the Canadian Cheese Grand Prix, Jury Chairman Phil Bélanger has been a part of this prestigious national competition since its inauguration, in 1998. Read More
A graduate of Cornell University’s School of Hotel Administration, Phil’s distinguished career in the Atlantic agrifood industry includes a tenure as Director of the Provincial Hotel Training Institution in New-Brunswick − which later became the Atlantic Centre of Excellence in Tourism −, where he developed and managed all aspects of the hotel, restaurant and tourism programs. He also provided consulting services in the hospitality and tourism sector for the government of New Brunswick, providing job training and consulting to operators and personnel in the tourism industry throughout the province. He currently is executive director in the NB department of Post-Secondary Education, Training and Labour and chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter. He also works as an independent consultant in hospitality and tourism.
Mr. Yannick Achim
When he was a student, every job Yannick Achim had was somehow related to cheese. When he finished University, Yannick had the opportunity to become a cheese retailer at the Fromagerie du Marché, in Saint-Jerome (Quebec). It was the beginning of a life-long adventure with cheese. Read More
His passion, his desire to learn and his determination to offer the best products to his clients led him to travel through France, Belgium, Switzerland, England and Quebec. He wanted to find the best cheese makers and artisans and discover the finest cheeses embodying the traditions and know-how of their country of origin.
In 2009, drawing upon his expertise and the support of a team of cheese professionals, Yannick opened another cheese shop in Saint-Jerome, called L'Étal du Fromager. In 2003, he opened Yannick Fromagerie d'Exception, the first cheese shop of its name, in Outremont (a Montreal borough). He opened another one in 2005 (his 4th cheese shop) at the Marché de l'Ouest, in Dollar-des-Ormeaux (a Montreal suburb).
In 2007, Yannick renamed the original Saint-Jerome cheese shop to match the names of the more recent boutiques. He also added a unique curing chamber, which is overlooked by a multi-purpose hall designed to host conferences, tasting clubs and other events.
The year 2010 came to a close with the simultaneous opening of two new cheese shops. One opened in Quebec City, under the Yannick Fromagerie banner (the 4th of its name), and another opened in Saint-Jerome, under the Étal du Fromager banner.
Mr. David Beaudoin
Born and raised in Québec City, David Beaudoin has always been a cheese lover. When moving to the Okanagan in 2005, his love for cheese took a new meaning when launching his own cheese Distribution Company and a Registered Trade Mark known under the name “Squeaky Cheese”. Read More
After 5 years of successfully building his Squeaky Cheese business, David "The Squeaky Cheese Guy" decided to take on the lead role for The Village Cheese Company, Armstrong, BC, where his cheese knowledge and passion really grew to a whole new level. After understanding the ins and outs of the very complex cheese making business, David has now found a true passion in teaching people about cheese from the making to the tasting, and every aspect in between. Now working as a Cheese Expert and Consultant with the Dairy Farmers of Canada David (named the cheese poet) will surely educate and entertain you with his great knowledge and profound passion for cheese.
Mr. Julian Bond
Pacific Institute of Culinary Arts’ (PICA) Executive Chef and Vice President, Julian Bond, has done PICA’s culinary institute proud once again. On, April 30, 2014, at Where Vancouver Magazine’s 18th Annual ‘Where to Dine Awards’, Chef Bond accepted not only ‘Editor’s Choice, Where to Dine Award’ on behalf of PICA’s Bistro 101, but was further recognized by the international travellers’ guide for ‘his invaluable mentorship and pioneering contribution to the city’s culinary community’. Read More
Chef Bond is also an ‘Industry Inductee’ into the 2013 BC Restaurant Hall of Fame, as well as the inaugural recipient of Vancouver Magazine’s 23rd Annual Restaurant Awards ‘Mentorship Award’ in 2012. This British-born and trained chef has been making his mark on the Vancouver local food & hospitality industry ever since he was recruited to Canada in 1995.
Chef Bond has been behind several award-winning restaurants, the mentor to over 2,200 culinary school graduates, and has pioneered forward for conservation and awareness initiatives that include Vancouver Aquarium’s Ocean Wise Program, Chefs’ Table Society of BC and, the Green Table Network.
Chef Bond doesn’t just promote our culinary industry; he is working hard for a change for the better. Further, Chef Bond’s endless energy and creative talent along with his passion to educate the next generation of culinary professionals keeps him on top of his industry.
Mr. Reg Hendrickson
Reg Hendrickson is a graduate of the Southern Alberta Institute of Technology, Culinary Arts program, and he has a BEd Degree from the University of Alberta. His 45 years of experience in the food industry includes teaching professional culinary programs in the Calgary Public School System, Southern Alberta Institute of Technology and ten years as Dean of SAIT’s Hospitality Careers Department in Calgary. Read More
Reg has a 20-year working relationship with Dairy Farmers of Canada and was responsible for the research and development of their initial cheese training materials. He is currently a consultant for Dairy Farmers of Canada providing training for deli staff and he delivers cheese seminars especially geared to the needs of food industry professionals and the interests of the general public.
Mr. Michael Howell
Chef Michael Howell is the owner of Tempestuous Culinary; a Nova Scotia-based culinary consulting company and the Executive Chef of The Green Turtle Club in Abaco, Bahamas. He is also the Executive Director of Devour! The Food Film Fest. For ten years Michael owned and operated the highly regarded Tempest Restaurant in Wolfville, Nova Scotia. Read More
Michael trained at the Cooking and Hospitality Institute of Chicago. Chef positions have seen him in at the Michelin starred Everest Room in Chicago IL; Toronto, Detroit MI, Boston MA and New York, NY before moving to the Bahamas in 1999 to assume the reins as Executive Chef at the Green Turtle Club.
In 2002, Michael returned to Canada to open Tempest Restaurant in Wolfville, Nova Scotia. Tempest quickly became one of the most well-known restaurants in Canada and was named #13 of the top 50 restaurants in Canada by Vacay.ca in 2012.
In 2012, Michael was selected as the Province of Nova Scotia’s Local Food Hero, and received the Queen Elizabeth II Diamond Jubilee Medal from the Government of Canada for his contributions to the country in the Food Movement.
Michael is the co-Chair of Slow Food Canada, and is on the Board of Directors of Taste of Nova Scotia and The Restaurant Association of NS.
Michael’s first cookbook, ATLANTIC SEAFOOD was shortlisted for the 2010 Cuisine Canada Cookbook awards. He is a busy speaker, organizer, tour guide (chef-hosted trips to Italy) and culinary tourism advocate.
Mr. Martin Juneau
Chef- owner of the restaurant Pastaga & natural wines and named Best Canadian leader in 2011 during the " Gold Medal Plates " competition , Martin Juneau is known to the general public as a judge of the reality TV cooking show Et que ça saute!, on V télé in 2011 and 2012. His inventive, eclectic and unpretentious cuisine is one of the most creative in the province. Read More
Very attached to Quebec culinary traditions, he was the ideal person to lead Les Prix Juneau!
From summer 2014 LES PRIX JUNEAU / V télé
2011-2012 : ET QUE ÇA SAUTE Season I et II chef / V télé
2011 : SORTEZ VOS VERRES chef and co-presenter / web site of SAQ
2011 : A LA DI STASIO invited chef / Télé Québec
2009/11 : RECETTES DE CHEFS invited chef / TV5
2012 to present : Chef and owner, Le Pastaga
2011-2012 : Head chef of the Newtown
2004 to 2011 : Chef and owner, La Montée de lait
Distinction and merit
2011 : Winner of the golden medal in the competition " Gold Metal Plates " in Kelowna
Mr. Ian Picard
It is in 1989 that Ian Picard began sharing his student schedule with his job at La fromagerie Hamel, behind the counter. It is then during this time that cheeses charmed Ian Picard: they have awakened his curiosity, they have lightened a fiery passion in his gourmet soul. Read More
To appease his hunger, he needed to become fromager apprentice, so he needed to envisage a journey in France. After one year studying hotel management, Ian Picard flew towards the Jura mountains in the Hexagon to study cheese, to get the perfect training. It is therefore at Industrie laitière de Poligny that the apprentice turn out a master, but also under the education of renown affineurs from Paris, Dijon and Alsace, with who he refined his techniques, his knowledge, his love for cheeses. Back in Québec, Ian Picard had aging cellars built so he could ripened, as he pleased, cheeses he would have selected in France, Québec or in his native land, Switzerland. With his parents, he now owns six boutiques in the Montreal area.
- Vice-President and Maître Fromager-Affineur at La fromagerie Hamel
- Member of the jury of Canadian Cheese Awards in 2014
- Member of the jury of Sélection Caseus 1999 to 2012
- Member of the jury of Concours Général Agricole de Paris since 2000
- Member of the jury of Canadian Cheese Grand Prix since 2009
- Member of the jury of American Cheese Society Competition in 2011
- Spokesperson of Canadian Cheese Grand Prix in 2009
- Member of Guilde des Fromagers de la Confrérie de Saint-Uguzon
- Member of Confrérie des Chevaliers du Taste fromage de France
- Member of Confrérie des chevaliers du Brie de Melun
- Member of Commanderie des fromages de Sainte-Maure de Touraine
- Member of Commanderie des Nobles Vins du Jura et du Comté
Ms. Sue Riedl
Sue Riedl, a Toronto-based food writer is the cheese columnist for The Globe and Mail and has been nominated for a Webby Award as host of the Globe’s Chef Basics videos from 2009-2013. She’s written extensively for the Foodnetwork.ca and blogs about cheese (and other edibles) on her blog cheeseandtoast.com. Read More
Sue studied at Queen’s University before obtaining her cuisine certificate at the Cordon Blue in London, England. She has worked in Toronto’s dining industry and has graduated from Canada’s Cheese Education Guild.
Mr. Andy Shay
Andy is a graduate of Cornell University School of Hotel Administration and began his career in boutique hotel restaurants in New York City before finding his true calling in gourmet retail with Gourmet Garage and Eli Zabar. Andy managed department store food halls in Sydney Australia with David Jones and in Toronto with Eatons, before opening his own food store Shay Gourmet. Read More
Later he worked with Kathy Guidi and Artisan Cheese marketing bringing the first large wave of artisan Quebec cheeses to Ontario. In 2005 he founded Shay Cheese, Canada’s first on line cheese club and joined the Ontario Cheese Society as a board member overseeing the annual conference and public cheese tasting. Andy is a host for guided cheese tastings and has taught classes for George Brown’s cheese certificate program. He was one of the first class of Certified Cheese Professionals, sponsored by American Cheese Society. Andy is the Senior Director of Merchandising and Commercial Programs for Deli Meat and Cheese at Sobeys.
Ms. Anne-Marie Rajabalee Shubin
Anne-Marie Rajabalee Shubin left the life of Economics and Finance (MBA) in order to fully pursue her passion for the culinary arts. Her gastronomic journey has led her to work at some of Toronto’s fine dining establishments, hotels and catering. Read More
Anne-Marie’s commitment to learning and improving her skills are on-going, be it accepting a stage in a local butcher shop, or completing an education certificate. Anne-Marie is a passionate advocate of the Canadian farmer and protecting the rich heritage and knowledge passed on through the generation of farmers. An educator for the last eight years, she currently shares her experience as a Culinary Arts Professor at Centennial College and George Brown College in Toronto.
Among her wide range of food interests her first love is and will remain cheese. Cheese, says Anne-Marie, is a capsule of human history, a manifestation of culture, a symbol of nurturing wholesomeness. An accomplished Fromager, Anne-Marie has been singing the praises of Canadian cheeses for years, leading cheese appreciation classes and seminars both within and beyond the academic world.