News and Announcements
George Brown College has donated three ventilators and a significant amount of personal protective equipment (PPE) to Toronto hospitals and health care facilities to help protect front-line medical workers in the fight against COVID-19. Michael Eliadis, Manager of the Simulation Centre at George...
Queen Elizabeth II turns 90 on April 21 and to mark the occasion, Chef John Higgins, Director of George Brown College’s Chef School, is sharing a recipe for one of her favourite desserts. Higgins spent two years cooking for the Queen and her family at Buckingham Palace in the early 1980s and ganache...
\It's the holiday season and that means it's time to break out the baking sheets and the oven mitts and bake some cookies. This recipe for shortbread fingers comes from Chef Stephanie Bourgeois, who teaches Continuing Education culinary arts and baking courses at George Brown College. Yields: one...
It’s the holiday season and that means it’s time to break out the baking sheets and the oven mitts and whip up some cookies. Try this recipe for shortbread fingers. It comes from Chef Stephanie Bourgeois, who teaches Continuing Education culinary arts and baking classes at George Brown College...
National Beer Day is April 7 and lucky for us, we've got a bevy (oh yes, we did go there) of brew-savvy students and professors on campus. We sat down with Jessie Mak and Jesse Chi, both second-year Food & Beverage Management students, and Professor Jordan Shuler — who teaches Beer Tasting, Brewing...
Do you want to cook and eat healthier in the new year? Our buckwheat noodle bowl recipe is a great way to start. This recipe was developed by Chef Ema Constantini, who teaches George Brown College’s Clean Eating course within our continuing education programs. If you register for the class, you’ll...
National Indigenous Peoples Day — June 21 — is a day for all Canadians to recognize and celebrate the unique heritage, diverse cultures and outstanding contributions of First Nations, Inuit and Métis Peoples. George Brown College Culinary Arts Professor Chef David Wolfman is an internationally...
To celebrate the peak of tomato season, we’re bringing you a delicious and relatively simple recipe that incorporates fresh, seasonable vegetables. This recipe for Insalata Panzanella comes from Chef Beverley Rothlisberger of George Brown College’s Continuing Education Mediterranean Cooking program...
With Donald Trump, Hillary Clinton, Bernie Sanders and Ted Cruz dominating headlines, we thought this would be a great time to highlight a classic American dish: seafood gumbo. This month’s recipe comes from the American Regional Cooking class within our Continuing Education programs. Here’s our...
If celebrating St. Patrick's Day with a green beverage isn't your style, why not serve a traditional Irish stew on March 17th? Here's a recipe from our Centre for Hospitality and Culinary Arts: Ingredients 500 g stewing lamb 400 g potatoes 100 g celery 100 g button onions 100 g onions 100 g leeks...
