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FOR IMMEDIATE RELEASE CHEF JOHN HIGGINS CHAMPIONS CULINARY EDUCATION TORONTO, Jan. 17 - Internationally acclaimed chef John Higgins
has been leading culinary dream teams to victory for decades including
winning three gold medals at the 1999 Culinary World Cup. "I am honoured to have been chosen for this award," said Higgins of his first major nod from fellow culinary educators. "I have always taken a great interest in teaching and helping to shape future generations of chefs." The award, presented annually, recognizes food-service professionals who have made significant contributions to the way education is researched, developed and delivered as well as to those who have enhanced industry processes or brought about positive change in the culinary arts. The Scottish-born chef made the switch from kitchen to classroom in 2002 as an instructor in the George Brown Chef School and was named Director/Corporate Chef of the renowned program last year. Since joining the college, Higgins has been raising the bar on culinary excellence starting from the ground up with talented, aspiring chefs in training. Using his contacts in the industry, he has recruited a number of employers to provide George Brown students with invaluable work experience, invited top chefs into the classroom to connect with chefs-in-training, provided networking opportunities for students in the industry and organized a number of charitable events. But the most important part of his job is helping his students get through the daily grind of breaking into this competitive field. "Students come to me if they are having problems at their work placements or in their classes," Higgins explained. "These things may not be a big deal to you or I but to the students, they are really important so I make sure I am always there for them." Higgins has supported and mentored many chefs throughout his career. Even before joining George Brown College he was an ambassador for the college system developing curriculum and international internships for several academic institutions. He boasts an impressive résumé that includes numerous awards and experience ranging from Buckingham Palace where he cooked for the Queen and heads of state to the Four Seasons Hotel in Washington, D.C. to Le Meridian King Edward Hotel in Toronto. The George Brown Chef School is a leading provider of qualified graduates for an ever-growing culinary and hospitality industry. Experienced and dedicated faculty educate, train and inspire students to become the best cooks, chefs, bakers, and patissiers. For more information, please contact:
About George Brown CollegeToronto’s George Brown College has established a reputation for equipping students with the skills, industry experience and credentials to pursue the careers of their choice. From its two main campuses located across the downtown core, George Brown offers 148 full-time and 1,600 continuing education programs across a wide variety of professions to a student body of approximately 63,000 (including those enrolled in full-time, part-time and continuing education programs). Students can earn diplomas, post-graduate certificates, industry accreditations, apprenticeships and four-year bachelor degrees. -30- For more information, please contact: Paul Zanettos Return to: News Releases - George Brown College View also: Latest News at George Brown College Upcoming Events at George Brown College Revised: December 5, 2006
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