News and Announcements
Driven by a passion for hospitality and a strong foundation in finance, Setareh Soleimaninasab, a Hospitality–Hotel Operations Management student at George Brown College, has been honoured with the prestigious Doug Smith Futures Award.
GBC Chef School students Negus King and Francine Adriosula have claimed gold at the 2024 Cooks the Books student culinary competition, marking the college's first victory in the Cooks the Books event since 2011.
In a major achievement for the local Canadian culinary scene, The Pine, helmed by George Brown College alumni Jeremy and Cassie Austin, has been awarded a prestigious Michelin star.
The Centre for Hospitality & Culinary Arts fourth annual Rootstock Wine Symposium returned bigger, bolder, and better than ever this year. A journey through the world of wine with expert insights, it was a day of discussions, workshops, and presentations about the business of wine in the global...
Innovative partnership to enhance Culinary Arts and Business innovation (TORONTO) – George Brown College (GBC) signed a dynamic Memorandum of Understanding (MOU) with the Ministry of Education, Sports and Creative Industries, Antigua and Barbuda today. This significant event marks the beginning of a...
On July 11, the Food Innovation & Research Studio (FIRSt) welcomed representatives from the state government of Victoria, Australia, to share ideas about applied research and skills development. Tim Ada, Secretary of the Department of Jobs, Skills, Industry and Regions, Victoria, and Mary Ann Jones...
The competition in New Orleans showcased the best culinary talent from across the American continent.
George Brown College (GBC) Chef School students Negus King and Sabina Lee delivered impressive performances at the event in Québec City on May 30 and 31, winning gold in cooking and silver in baking.
George Brown College has teamed up with Cookin, Toronto’s premier food delivery marketplace, to create an exciting student startup program.
At Canada’s longest-running organic conference, a team from George Brown College showcased sustainable innovation underway at the Centre for Hospitality and Culinary Arts (CHCA).
