Chef Robert Rainford makes a clear distinction between
eating and dining.
"When you're going out to dine, you're out to experience
the chef's imagination," says Rainford.
Many food lovers in Toronto and across Canada have experienced the
wonder of his culinary insights. The George Brown College graduate is
the television host of Food Network Canada's barbecue series,
Licence to Grill and has sharpened his knives in some
of the finest kitchens in the city, including Kensington Kitchen, Sen5es
and Accolade/Crown
Plaza.
When Rainford was in his mid-20s and deciding what
to do with his life, he applied to the George Brown
culinary program. His decision was fuelled
by his passion for fine dining.
"I loved going to all the good restaurants in Toronto," he
says. "George Brown was in the city. It fit into my lifestyle
at that point."
His decision to attend GBC in 1994, after applying to many renowned
cooking schools, was the right choice.
"It gave me a base, everything I needed to converge into becoming
a chef," Rainford says, who had limited cooking experience before
going into the program.
Rainford now imparts his cooking wisdom to the chefs of the future
as a Continuing Education instructor at George Brown. In 2002, he began
teaching courses such as Food Theory and Culinary Arts Level 1. He says
the program helps students expand their imaginations and gives them
the ability to think step-by-step about the cooking process.
"Courses at George Brown give students the opportunity to ingest
the knowledge," he says, adding that the college is the ideal
place to transition from wanting to become a chef to being one.
His advice to those aspiring to be chefs - get a good education.
"Educate yourself by getting into an accredited, reputable program."
Read more stories from George Brown Graduates...
We encourage you to visit the Hospitality & Tourism Chapter of the Alumni Association.
To learn more, visit the George
Brown College Alumni page.
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