By John Walker I recently heard an industry partner comment that he needs 'employees that have actually experienced first hand what his industry needs' and he wishes there was 'more emphasis on training in education', so I thought I would share with you what we believe to be the answer to industry’s needs – real-time learning. Learning opens debate and asks questions, enabling students to be creative and to push their own boundaries. Industry is telling us they want job ready grads with good professional skills and image. |
| CHECK THIS OUT | TOP 30 under 30 Award | ||
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The Ontario Hostelry Institute has posted on their web-site www.theohi.ca the applications for both the TOP 30 under 30 Award and the Professional Development Award for Pastry Chef. |
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| CHEF PROFILE | Tobey Nemeth | ||
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Written by Chef Deborah Reid
Early in my conversation with Tobey Nemeth, wine bar chef at Jamie Kennedy’s Wine Bar on Church Street, the conversation turns to sand Mandelas; those elaborate sand paintings that Buddhist monks create. |
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| OUTSTANDING IN THEIR FIELD | Emerging Opportunities and Current Barriers in Ontario’s Local Food Movement | ||
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From a Release from the Ontario Rural Council Farmers, food retailers, direct marketers and associated stakeholders will come together in early December for a two-location series aimed at examining the issues, opportunities and potential next steps related to supplying Ontario-grown produce and products to retail outlets. |
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| BRIDGING THE GAP | The Opportunity of a Lifetime – Italy or France? | ||
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Day is just dawning in the small rural town of Colorno in the heart of Emilia Romagna and 30 George Brown Chef School students greet it many hours before their normal rising time. Why? To taste the warm curds made from morning milk that will produce the finest of Italian cheese, Parmigiano Reggiano. [Read more...] |
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| WHAT’S HAPPENING | Upcoming Events | ||
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