News and Announcements
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...
Looking for something special to do for your mom on her special day in May? Or are you looking for a new treat to take with your tea? Try this recipe for cranberry scones, courtesy of The Café, run by students at our Centre for Hospitality and Culinary Arts. Makes approximately 12 scones...
