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|Major:||Foods & Nutrition|
|Occasion:||Deans' Academic Honours and Awards Night|
|Process:||Recommendation from the department of Family and Nutritional Sciences|
|Description:||awarded to a UPEI student from Atlantic Canada entering their 2nd, 3rd, or 4th year in the Family and Nutritional Sciences Program, who is committed to questions of nutrition and food in the contemporary context and is in high academic standing.|
|Background:||Chef Michael Smith has been cooking professionally for almost twenty years. He is known for his support of young Canadian chefs and the growing Canadian Cuisine movement and has devoted his career to helping Canadian families create simple, practical nutritious food. In 1992 Michael joined the staff of a sleepy country inn on Prince Edward Island. The Inn at Bay Fortune soon became one of Canada's top-ten restaurants with the Chef noted for his fresh, contemporary approach. He has written Open Kitchen: A Chef's Day at The Inn At Bay Fortune, The Inn Chef, and Chef at Home, a smash hit across Canada. Michael's television career has spanned a decade with shows like The Inn Chef, Chef at Large, and Chef at Home, which is now the highest rated Canadian series on the Food Network. It features a behind the scenes peak at his real home kitchen and how he cooks for his family. Michael is internationally known for his dedication to the indigenous producers of Canada as well as his contemporary, creative cuisine. In his spare time he's an extreme windsurfer and map collector. He lives on Prince Edward Island wit h his partner, Rachel Leslie, and their son, Gabriel. In October 2009, UPEI was pleased and proud to have Chef Michael Smith visit as a guest speaker in its Global Issues 151 Program to speak about "The Future of Flavour - The State of Food Today and in the Future."|
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