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Paul Zanettos
Media Relations Consultant
George Brown College
Office: (416) 415-5000 ext. 3428
Mobile: (416) 893-5435
Press Releases:
High school
prodigies compete for chef school scholarships at George Brown College's
Chefs In The City™. George
Brown's signature student cooking competition searches
for brightest culinary stars.
The Future of Culinary
Professionals to be Addressed at Chefs in The City ™
The Chef School at George Brown College presents Pathways to Success
Nutrition and Obesity to be addressed at Chefs in The City™
George Brown Chef School presents "Nutrition and Obesity on Trial"
Chefs in The City™ To Award Over $60,000 In Student Scholarships & Cash Prizes
GEORGE BROWN CHEF SCHOOL BACKGROUND
A Canadian Leader in Hospitality and Tourism Education
Uniquely situated in Toronto among the country's leading hotels,
restaurants and tourism facilities, the Centre for Hospitality & Culinary Arts at George Brown College is recognized as one of the best resources for
highly skilled graduates and post-diploma training.
- At George Brown College enrollment in Hospitality and Tourism
has doubled in the past five years.
- The George Brown
Chef School, ranked as one of the top 10 culinary
schools in North America has become a
destination of choice for twice as many out-of province and international students
over any
other school in Ontario.
The George Brown Chef School has earned an international reputation
for its distinctive, high quality programming, industry-tested faculty,
and outstanding graduates including Mark McEwen, Jamie Kennedy, Chris
Boland, Judson Simpson and Bonnie Stern.
The Centre for Hospitality & Culinary Arts has an unparalleled record of
leadership and achievement since 2001:
- Externships - over 600 student industry externships
per year are arranged - the highest number of students
placed in industry, in Ontario
- New Programs -
new apprenticeship, certificate, diploma, degree and
continuing education programs have been
developed including a Bachelor of Applied Business
degree in Hospitality Operations Management, two-year
diploma programs in Special Event Planning for
Destination Tourism and Hospitality, Tourism and Leisure
Management, a post-diploma certificate in Italian Culinary
Arts,
a new Integrated Culinary Management Program, and a post-diploma certificate in indian Cuisine.
- Emerging Programs and Partnerships - exciting programs are under
development in the post-diploma areas
including: Nutritional Cuisine, Culinary Tourism, Advanced Wine
and Beverages and Food Concept Management. A partnership
between the world renowned Bocuse Institute in
Lyons, France and the George Brown Chef School has been
formed in relation to our new French Culinary program.
- George Brown Chef School played a leadership role in the Culinary
Tourism Strategy for the Province
of Ontario;
hosted Canada's first Culinary Tourism Symposium
and; launched the new Compliments Culinary Centre:
a unique partnership with Sobeys Inc.
- Chefs in the City™ involves more than 100
high school students from across Ontario competing
for
George Brown College tuition awards and cash prizes.
- The Continuous Learning Centre enrolls over 7,000 students per
year in 150 courses - fulltime programs offered
part time, professional certification and general
interest courses offered during evenings and on weekends.
Toronto is Canada's number one tourist destination and business centre.
This ensures that the city's 200+ hotels and more than 9,000 restaurants,
bars, and clubs thrive. It also means that graduates of George Brown's
Centre for Hospitality and Tourism Management are in high demand.
Chefs in the City™
Testimonials/Quotes
Winner of the Next Great Chef competition on Global Television
Vicky Cheng, Chef, Age 20 competes in The Ontario Challenge
Cooks Challenge
"I am very excited to be a part of this competition at George
Brown Chef School, the school where I learned so much and my career
began" says Vicky Cheng who recently won the bronze medal in the
Next Great Chef on Global Television.
"
There are three chefs who have been instrumental in my
success, Jason Bangerter, L'Auberge du Pommier where I presently work
and Charlton Alvares and John Higgins from George Brown Chef School
who have both been influential through my experience during and after
I graduated for the Culinary Management Program. Chefs in the City is
a great opportunity for apprentices to compete and I am honoured that
I was accepted. "
Lawrence Park C.I. registers without a kitchen:
Fours students registered in the Knorr, Ready, Set, Cook and Win Baking
competition without a teacher or a kitchen. Richard Curtis,
Guidance Councillor at Lawrence Park Collegiate Institute agreed to
mentor these
passionate students who bake in their free time and found
out about the competition from an event poster in the office. "I am
so proud
of these students who took it upon themselves to register
and practice on their own. There is no reason why academic students
can't be
a part of such a great opportunity."
Students Caroline Stern, Catherine Renaud, Michael Brown and Brandon
Welch had this to say when asked about their
participation in Chefs in the City™. "We thought that this contest
would be a fun and worthwhile experience. As far as our cooking experience,
we are avid in the kitchen and look forward to gaining further
knowledge."
Graduates Bring Students Back To Their College
Michael Varty, Instructor at Central Technical School
Radford Cook, Instructor at Brother Andre Catholic High
School
At a recent information session to prepare for Chefs in the City™,
two teachers recognized each other from their college years. Michael
Varty and Radford Cook are graduates from George Brown Chef School and
now they are mentors to the next generation of culinary professionals.
"
When we were at the old campus it was on a much smaller
scale, it was still a great school but it is quite amazing to see how
it has grown. This competition is an excellent chance for our students
to learn the thrill of competing, experience what college life might
be like and be exposed to industry judges. It is great to be back! "
Fast Facts About Obesity
- The prevalence of childhood obesity tripled in Canada between
1981 and 1996
- The World Health Organization estimates that 22 million children
under the age of five are overweight making obesity
a growing concern worldwide. Globally, there are more
than 1 billion overweight adults,
at least 300 million of them obese.
- According to the Centers for Disease Control, 60% of overweight
children between the ages of five and 10 already have
at least one risk factor
for heart disease.
- By the time students reach Grade 10, 58% of females and 45% of
males don't eat breakfast.
- 42-63% of obese school-age children become obese adults
- Seventeen Toronto elementary schools now offer salad bar programs
at lunch. The Salad Bars in School program, launched
as a pilot in mid-2002, courtesy of FoodShare Toronto.
Today more than 75,000 Toronto students
eat healthy breakfasts, lunches or snacks in one
of more than 400 self-managed programs running out
of more than 350 schools and community sites.
- In the 2005 budget, the federal government included $300 million
to help combat obesity. Dr. Carolyn Bennett, then Minister
of State for Public Health, said that "encouraging
and supporting healthy weights will require cooperative action across
all sectors
and levels
of government, non-governmental organizations (NGOs),
and all other stakeholders. Social, economic, physical
and environmental factors must
be addressed to create environments that will support
Canadians in making healthy choices."
- The George Brown College Chef School is a leader in educating
their students in the importance of nutrition, offering
courses in physiology,
nutrition analysis and clinical nutrition.
- Speakers at this year's Chefs in the City event, Nutrition
and Obesity on Trial Symposium,
will include: Dr. Arya Sharma, a professor of medicine
at McMaster University and the Canada Research Chair
for Cardiovascular Obesity Research and Management at McMaster University
and Hamilton
General Hospital; Barbara Dunlop, professor and coordinator
of the Food and Nutrition Management program at George Brown College;
Suzanne Carere,
also a George Brown professor and registered dietician;
Paul Finklestein, a culinary educator and nutritional food service
pioneer from Stratford
Northwestern Secondary School in Stratford, Ontario.
For more information, please contact
Suzanne Caskie
Chefs in the City™ Committee
at 416-415-5000 ext. 3882
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