A new program has been launched by the Centre for Hospitality & Culinary Arts at George Brown College (GBC). The four-year Honours Bachelor of Food Studies (H317) program will be the first of its kind in Canada to combine culinary arts with a critical analysis of food studies. Announced in a news release on February…
With hotels and restaurants struggling to stay open amid provincial stay-at-home orders, an uncertain future lies ahead for both owners and workers within the hospitality sector. But keeping culinary students hopeful about the future of an industry experiencing so much uncertainty remains the goal for former restauranteur and current George Brown College (GBC) hospitality professor,…
By Rachel Kohl Delicious confections continue to rise in the ovens, and George Brown College’s (GBC) Chef School continues to rise to the challenges presented by COVID-19. Chef John Higgins, director of hospitality and culinary enterprises, leads a team, including manager Eoghan Banks, support staff, and culinary students, to deliver The Chef’s House (TCH) Marketplace…
GBC theatre students leave the Distillery District for an evening of cooking at the culinary school
George Brown College chefs offer tips to chef school apprentice, Ross Constandse, on how to give back to the community through cooking
Caramelized Peaches with Passion Fruit Curd and Golden Cherries
Internationally renowned Chef Alain Ducasse is coming to GBC as part of the Culinary Cities of the World Series
For our Schools and Programs Issue, we asked students to answer an important question: “What is something about your program that other students don’t know?” [slideshow gallery_id=”4″]
