News and Announcements
As part of Toronto's bustling Vietnamese student community, amidst meetings and volunteer events for fellow international students, Tony Nguyen and Gia Han Chau's paths crossed.
As Valentine's Day approaches, Diego Mendoza will reach a sweet milestone: his first Valentine’s running his chocolate shop. Predicting a rush larger than even Christmas, he made sure to prepare well ahead of time.
“Our 20-year collaboration with ALMA has provided invaluable opportunities for our students to immerse themselves in the rich cultural experiences offered by Italy,” said Rudolf Fischbacher, Dean, Centre for Hospitality and Culinary Arts, George Brown College.
CHCA's Inventory Control Centre employs more than 50 people, and 27 are alumni and current students. Three alums who completed student externships at the ICC became employees, and seven current students currently work there.
Main street buildings provided the inspiration for George Brown College’s annual Gingerbread House and Holiday Mocktail competitions at the Centre for Hospitality and Culinary Arts (CHCA).
The competitions were part of a collaboration between GBC and the Consulate General of India in Toronto and celebrated two sustainable Indian exports, khadi fabrics and millet.
Rudi Fischbacher, dean of the Centre for Hospitality and Culinary Arts, is being inducted to the prestigious OHI Hall of Fame for his immense contribution to the hospitality industry. The 2023 OHI Hall of Fame award winners will receive their awards today at the Ontario Hospitality Conference. They...
The David Wolfman Leadership Award was officially launched on September 25 at an Orange Shirt Day dinner at The Chefs' House.
Johar, a 2017 graduate of the Culinary Management program, recently opened Barkat and the Queen Street West eatery continues to generate buzz earning online features in Streets of Toronto, BlogTO and more.
A group of second-year students in the Honours Bachelor of Food Studies program undertook the task of increasing the amount of certified organic produce in over 300 weekly culinary classes at GBC.
