The culinary journey to success
How Mitchell King’s trip to Peru landed him a job at Toronto’s Spanish restaurant, Madrina.
Category: Food
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A plant-based lifestyle is a healthy one
GBC nutrition professor, Amy Symington tells us how to eat well on a budget
Boban Mathew’s journey from the kitchen to the classroom
Boban Mathew gives credit to Herman Van Beber and Keith Froggett for his career successes
Toronto Sandwich Festival a delicious event
We ate all the sandwiches so you didn’t have to
Holiday cookies and cocktails
The continuing education centre for hospitality and culinary arts of George Brown College organized a set of festive holiday-themed workshops to celebrate the joy of the season.
Curried squash with pepper shrimp soup recipe
The curried squash with pepper shrimp soup recipe is fall soup favourite from the HOSF 9445 healthy culinary arts I class at George Brown College.
Minestrone soup recipe
A hearty minestrone soup recipe from HOSF 9088 Culinary Arts I at George Brown College
Cooking with the Man-Seeb: healthier pub food
Host Manseeb Khan joins George Brown College chef Patrick Secord and nutritionist Linda Gillis to whip up healthier versions of pub classics chicken fingers, plum sauce, fries and soup.
Why studying abroad was the best decision I made
How The Dialog’s Kelsey Rambaran studied abroad in Europe with students from George Brown College and learned real-world leadership skills
Cooking with the Man-Seeb: Chef Jocelyn Bouzenard makes vertical eclairs
Manseeb Khan gets baking with Chef Jocelyn Bouzenard as they make eloquent vertical eclairs at George Brown’s chef school. These eclairs are almost too much.
There’s no shame in using the SA’s food banks
Student food bank staff are beacons of hope and support for GBC student