Innovation for 2020?

On November 18th 2009 I hosted a working dinner for a group of 45 industry leaders who were asked to provide feedback on where we should be in the year 2020. One of the questions was “how can we continue to grow innovation and make it the bedrock of who we are?”

We heard that innovation means moving into a higher risk zone with more ambiguous endeavors, which could alienate some but not the hospitality industry and not the Centre for Hospitality & Culinary Arts (CHCA). Are we ready for that? You bet we are!

It was said that it is essential for us to continue to work with industry to understand how we can support their innovation, and then turn those needs into opportunities for our students to become graduates of choice. That is exactly what we intend to do.

We also discussed the need to celebrate. Future editions of Accolade will begin showcasing some of the industry leaders who already wear the innovation badge of honour. Our Partners in Excellence have stepped up to the plate and it’s time to start telling their story. The Centre for Hospitality & Culinary Arts has a little bit of celebrating to do as well. Our CHCA 2009 Innovation Report is available and lists all staff and faculty who have contributed to our innovation through research and published works.

I believe that innovation has a will of its own as long as there is a group of dedicated professionals helping it take form. That group is here. As we welcome a new decade it is important to remember that innovation can be the ability to see change as an opportunity, not a threat.

Another exciting year lies ahead!

John Walker
Dean, Centre for Hospitality & Culinary Arts
George Brown College

If you would like a printed copy of our 2009 Innovation Report please send your contact details to chcanews@georgebrown.ca

Garland Canada donated $218,000 to Yes Chef! Campaign

"On behalf of George Brown College, I would like to express our gratitude and enthusiasm for Garland Canada's support for our campaign," said John Walker, Dean of the Centre for Hospitality & Culinary Arts.

[More...]

Cheese is WHEY COOL and Getting Back to the Basics of Bread

New Professional Fromager Certificate

“In direct response to the evolution of our Canadian palate, George Brown College will offer the first College Certified Professional Fromager program in North America.” Says Scott McKenzie, Professional Fromager and Designer and Facilitator of the Certificate Program.

[More...]

Introducing “Rising Star Chef” and “Chef's Call” Dinner Series

Savour the culinary talents of top Ontario chefs, including George Brown alumni.

All dinners will be hosted at The Chefs' House. [More...]

Marriage of Food and Wine is Back!

Wednesday March 24, 2010
6:00 pm to 8:00 pm
The Centre for Hospitality & Culinary Arts
300 Adelaide Street East, Toronto
Tickets are $60.00 per person

Over 50 stations!

Second-year Culinary Management students will tease your taste buds with a selection of culinary creations accompanied by a selection of wines sponsored by some of Ontario’s best wineries.

To order tickets please call 416-415-5000 ext. 6646 or email Matthew DaSilva.