A Maple Ridge – Pitt Meadows School District teaching chef is being recognized as one of Canada’s top educators for his work in the classroom and in the community.
Trevor Randle, culinary arts instructor at Maple Ridge Secondary School (MRSS), has received the 2026 Prime Minister’s Award for Teaching Excellence: Certificate of Achievement.
“I am feeling incredibly honoured to receive such a prestigious award,” Randle said. “To me, being the first teaching chef to receive this award cements the growing need and importance of culinary arts and food security education.
“Throughout BC, secondary school teaching kitchens offer so much more than just teaching kids to ‘cook like a chef.’ We provide a consistent space for every student to feel successful, safe and challenged.”
The Prime Minister’s Awards for Teaching Excellence honour elementary and secondary teachers for their outstanding leadership, achievements in education and their commitment to preparing students to succeed in Canada’s innovation-based economy.
Randle has been teaching grade 10 to 12 students culinary arts at MRSS for more than 20 years.
“It is totally cliche, but it is true: When you love what you do, you never work a day in your life,” he said.
Randle was nominated for the award last year by his colleagues and students. He is one of 26 educators across the country to receive the Teaching Excellence award.
“I love his class because he is easily one of my favourite teachers and always makes the class fun,” said Grade 12 student Danika Wood. “He gives us lots of guidance while still allowing us freedom to learn and create on our own.”
Wood has been taking Randle’s class since Grade 10 and says the recognition is deserved.
“(Chef Randle) is a phenomenal teacher who’s great at his job and so kind to all the staff and students,” she said. “Even kids who haven’t taken his class love him because he makes everyone feel welcome.”
Randle describes his teaching style as immersive, student-centred, energetic, professional and inclusive.
“Every class, I want students to leave my doors feeling proud and accomplished,” he said. “I think this is what makes teaching kitchens, especially the ones in our district, so special.”
In his classroom, students learn real skills and serve their community while discovering their own confidence and potential.
Randle teaches students to think critically, work as a team, and solve problems in a fast-paced environment. His lessons blend hands-on cooking with digital tools, food security education, and real-world challenges that help students grow as leaders.
“I try to make a difference every day by just showing up with the same energy and intentions,” Randle explained. “The energy in this class is reciprocated by the students, and it creates such a positive space where we can dream big and make great things happen.”
Chef Randle’s class runs just like a real restaurant kitchen where students prepare up to 500 meals a day, rotating through stations such as hot foods, cold foods, bakery and sanitation.
The MRSS teaching kitchen’s impact extends well beyond the classroom. Since 2012, Randle has led the school’s weekly community dinner program, where culinary students prepare affordable, nutritious three-course meals for community members.
Randle has also played a key role in developing a large school and community garden that supports food security and hands-on learning.
His leadership has made an impact both locally and across the province.
“The greatest benefit in all of the outside adventures is that all of these projects ultimately all come back to support my culinary students in the form of resources and opportunities,” Randle said.
Chef Randle is one of the founders of the Take a Bite of BC program, which connects teaching kitchens across the province to free, fresh locally grown ingredients and digital learning resources.
Randle has also created free digital lessons, videos and virtual farm tours for students across B.C. through the BC Agriculture in the Classroom Foundation.
He serves as the chef ambassador for BC Egg and the BC Agriculture in the Classroom Foundation and is president of the BC Culinary Arts Specialists Association.
But Randle’s greatest achievement is not part of that list.
“My greatest achievement would easily be the countless positive relationships I have made over my 22 years at MRSS,” he said. “I am so fortunate to be constantly surrounded by incredibly supportive people.”
And for Randle, that is the real award.
“While it is very special to receive any award or recognition, to me, the real feeling of pride comes from the reality that a team of friends, colleagues and students all came together to go through a very in-depth and rigorous nomination process one year ago,” he said. “This feeling can never be overshadowed by a medal or certificate and is the true prize.”
