DOUG SMITH AWARD
Student wins esteemed Doug Smith Futures Award from Ontario's Tourism Industry Association
Education News Canada
Photo: Setareh Soleimaninasab
Date: November 20, 2024
Driven by a passion for hospitality and a strong foundation in finance, Setareh Soleimaninasab, a Hospitality-Hotel Operations Management student at George Brown College (GBC), has been honoured with the prestigious Doug Smith Futures Award. This recognition celebrates her commitment to Ontario's tourism industry and her dedication to mentoring fellow students. Awarded by the Tourism Industry Association of Ontario (TIAO), the Doug Smith Futures Award acknowledges her unique background in finance and accounting and her enthusiasm for the tourism sector.
FOOD INNOVATION
George Brown and Saskatchewan Food Centre partner to help food and beverage businesses grow
Bakers Journal
Photo: GBC
Date: November 15, 2024
Saskatoon and Toronto – The Food Innovation and Research Studio (FIRSt) at George Brown College and the Saskatchewan Food Industry Development Centre (Food Centre) are pleased to announce a strategic partnership aimed at driving growth and innovation in Canada’s food and beverage sector.This collaboration will provide agri-food companies of all sizes with support to navigate complex innovation challenges, bringing fresh ideas and products to market.
CCI SYMPOSIUM
George Brown College champions climate innovation at 2024 Canada-Caribbean Institute Symposium
Education News Canada
Photo: GBC
Date: November 8, 2024
George Brown College President Dr. Gervan Fearon issued a call to action to advance solutions that promote climate resilience at the recent 2024 Canada-Caribbean Institute (CCI) Symposium. "As hubs of innovation, academic institutions are perfectly positioned to lead the way in addressing our climate challenges," he said. Dr. Fearon delivered remarks virtually on October 16 to open the three-day symposium at McMaster University. He co-founded the CCI in 2019 with Sir Hilary Beckles, Vice-Chancellor of the University of the West Indies, to further strengthen economic and cultural ties between the two regions.
MASS TIMBER
Moving mass timber into mainstream: Experts discuss construction hurdles
Daily Commercial News
Photo: GBC
Date: November 1, 2024
Hurdles that mass timber faces to becoming part of mainstream construction were top of mind at a panel session at Summit 2024, a conference hosted by WoodWorks in Toronto recently. At issue for developers is a lack of data to determine how much a mass timber building can rent or sell for, said Annabelle Hamilton, technical manager of planning and development with WoodWorks BC. Mass timber can be a “risky environment” for developers and the revenue unknowns add a layer of uncertainty, the panellist told the audience at the summit held at George Brown College’s Waterfront Campus.
YOUNG CHEF
Victoria Rinsma Named Regional Finalist in Young Chef Competition
Foodservice and Hospitality magazine
Photo: GBC
Date: October 31, 2024
Victoria Rinsma from Hexagon Restaurant in Oakville, Ont., has been named the Canadian regional winner of the S.Pellegrino Young Chef Academy Competition 2024-25 with her signature dish, “Across the Sea and Home Again.” She will now represent Canada at the Grand Finale in Milan, Italy in October 2025. The Canadian regional final, hosted by TV personality Pay Chen, took place on October 23 at George Brown College in Toronto. Each chef contestant produced their signature dish for the panel of chef judges, which included Normand Laprise, Jason Bangerter and Nuit Regular.
MICHELIN MASTERY
Young chef at Michelin-starred restaurant wins prestigious award
YourCityWithIN
Photo: GBC
Date: October 28, 2024
To say it’s been a big year for Victoria Rinsma is an understatement. Rinsma, a young Toronto-based sous chef who originally hails from Pickering, is quickly racking up accolades for crafting creative, meaningful and delicious dishes in the kitchen at Hexagon, an Oakville restaurant that made national headlines when it became the first Greater Toronto Area restaurant to earn a coveted Michelin star. But her success transcends Hexagon. She isn’t just earning praise and recognition for dishes crafted for the French restaurant’s diners but also for wowing judges at internationally renowned competitions with meals that pair fine ingredients with something you can’t find in a pantry: Heart.
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