Press Release
June 10, 2009
For Immediate Release
Karl Wells, Gold Medal Plates Senior Culinary Judge in St. John's, wins Canadian Culinary Federation Honour
Food writer and The Telegram's restaurant reviewer, Karl Wells, has been awarded the Canadian Culinary Federation's prestigious Sandy Sanderson Award. The federation gave its communications award to the Newfoundland food journalist at its 46th Annual General Meeting this month.
The award, named in honour of the late Vancouver food journalist, Eric (Sandy) Sanderson, is given, quote, "In recognition for contributions in promoting the profession of the chef and cook in a positive and progressive manner through the resources of print, visual or virtual media."
In accepting the award Wells said, "Receiving this honour from the chefs of the Canadian Culinary Federation is a wonderful encouragement, because the CCF has great credibility. I'm very appreciative and will try my best to continue to produce work that's worthy of the endorsement."
Karl Wells has been The Telegram's restaurant reviewer and contributing food writer for the past five years. In that time he has told readers about hundreds of restaurants and produced articles on many aspects of the culinary world, including profiles of prominent local and national chefs.
During his media career he has also produced and presented food pieces for CBC Television programmes like Here & Now, Food Chain and Countrywide. Wells is EnRoute Magazine's Newfoundland panellist for its annual Best New Restaurants issue and for the past two years has been a judge with Cuisine Canada and the University of Guelph's Book Awards in the Food Culture Category.
In addition to his ongoing work with The Telegram, Karl is currently co-hosting the food show, One Chef One Critic for Rogers TV and this coming fall will be a judge at the Canadian Culinary Olympics in Vancouver, British Columbia. Karl Wells is a member of the Association of Food Journalists.
The Canadian Culinary Federation was founded in 1963 and incorporated in Ottawa as a non - profit association in 1972. Its goal is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Chairman of the Canadian Culinary Federation is Bruno Marti, CCC and CCF President is Judson Simpson, CCC.
For more information please contact:
Chef Gerry Crewe, CCFCC via e-mail:
gerrycrewe@nf.sympatico.ca
Karl Wells via e-mail:
karlwells@nl.rogers.com
June 10, 2009
For Immediate Release
Karl Wells, Gold Medal Plates Senior Culinary Judge in St. John's, wins Canadian Culinary Federation Honour
Food writer and The Telegram's restaurant reviewer, Karl Wells, has been awarded the Canadian Culinary Federation's prestigious Sandy Sanderson Award. The federation gave its communications award to the Newfoundland food journalist at its 46th Annual General Meeting this month.
The award, named in honour of the late Vancouver food journalist, Eric (Sandy) Sanderson, is given, quote, "In recognition for contributions in promoting the profession of the chef and cook in a positive and progressive manner through the resources of print, visual or virtual media."
In accepting the award Wells said, "Receiving this honour from the chefs of the Canadian Culinary Federation is a wonderful encouragement, because the CCF has great credibility. I'm very appreciative and will try my best to continue to produce work that's worthy of the endorsement."
Karl Wells has been The Telegram's restaurant reviewer and contributing food writer for the past five years. In that time he has told readers about hundreds of restaurants and produced articles on many aspects of the culinary world, including profiles of prominent local and national chefs.
During his media career he has also produced and presented food pieces for CBC Television programmes like Here & Now, Food Chain and Countrywide. Wells is EnRoute Magazine's Newfoundland panellist for its annual Best New Restaurants issue and for the past two years has been a judge with Cuisine Canada and the University of Guelph's Book Awards in the Food Culture Category.
In addition to his ongoing work with The Telegram, Karl is currently co-hosting the food show, One Chef One Critic for Rogers TV and this coming fall will be a judge at the Canadian Culinary Olympics in Vancouver, British Columbia. Karl Wells is a member of the Association of Food Journalists.
The Canadian Culinary Federation was founded in 1963 and incorporated in Ottawa as a non - profit association in 1972. Its goal is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Chairman of the Canadian Culinary Federation is Bruno Marti, CCC and CCF President is Judson Simpson, CCC.
For more information please contact:
Chef Gerry Crewe, CCFCC via e-mail:
gerrycrewe@nf.sympatico.ca
Karl Wells via e-mail:
karlwells@nl.rogers.com