Excited to lead the Centre for Hospitality and Culinary Arts’ (CHCA) next chapter, Dean Rudi Fischbacher aims to move ahead by bringing everyone into the fold.
“My leadership style is about empowering and enabling everyone within the college community to be their best, to be included in planning and decision-making, and to be part of taking the division into the future,” he said.
“We’re teaching every day but we’re also learning from others. I believe in continuously improving yourself to be a better leader, a better employee, a better student. That learning culture is core to me, and I found it at George Brown.”
Fischbacher joined CHCA in June and brings nearly two decades of experience in the post-secondary sector and a wealth of industry experience in Toronto and in Europe.
Addressing industry demand with innovative programs
Part of the next chapter includes building on important work already underway at CHCA, such as expanding flexible learning opportunities to help people train and upskill relatively quickly to meet industry demand. Fischbacher says there are currently 320,000 vacant positions in the hospitality and tourism sector in Canada.
He believes the best way to address the gap is by providing short, focused program offerings like certificates and microcredentials — stackable credentials that make it possible for learners to work toward a diploma or degree or to complement prior education and experience.
CHCA unveiled exciting new degree and certificate programs this spring.
“I’m a big believer in pathways, where you start with a certificate and then have the option to move on to a diploma or degree program,” he said. “It’s important for a lifelong learner to keep engaging with our institution. When they graduate, they can come back after a few years to upskill."
Prioritizing internationalization
International opportunities CHCA is well-known for including work and study abroad opportunities in Italy and France restart this summer, Fischbacher said, and planning is underway for opportunities in Japan next year as well as work on a partnership with India’s Chitkara University.
“There’s a lot in the works, and it speaks to George Brown's priorities for internationalization and helping students become global citizens,” he said.
Encouraging a competitive spirit at CHCA
Fischbacher enjoys competition and has travelled extensively to take part in culinary contests, including the Culinary Olympics in 1996, 2008, and 2016 when he won gold as part of a student, faculty and alumni team. He was also a gold medalist at the World Banqueting competition in Ireland in 1995.
“I would like to foster that culture of competition at George Brown,” he said. “It’s fun. You learn so much.”
A team of George Brown alumni competed at Bocuse D’or in 2019. A documentary about their effort, Merci Bocuse, was released later the same year.
Neat fact! Fischbacher was also a competitive ski jumper in his native Austria for nine years.
Message to students?
The new dean shared the following advice for students: start building your professional networks early and get involved in campus life any way you can.
"Be an engaged college community citizen and build your network. It may be an industry partner, a study group, or a faculty or staff member. Get to know different programs and pathways, take advantage of the vast college support and reach out if you need help, we are here for you.”
