George Brown Chef School Alumni

Delna Patel

Meet Delna Patel a graduate of both the Baking and Pastry Arts Management and Advanced French Patisserie Programmes, Delna was exposed to state of the art learning spaces, Faculty with global industry experience as well as a once in a life time opportunity to study and work in France. Listen to Delna speak about how her journey at George Brown College allowed her to turn her love of chocolate into a rewarding career as a Chocolatier.

Karan Tsoi and Forrest Liu

Meet Alumni Karan Tsoi and Forrest Liu. These two are applying the skills they learned in the George Brown College Culinary Management Program to their successful careers at one of Toronto’s top restaurants: Carmen’s Steak House. The Culinary Management Program offers a comprehensive education into all aspects of the culinary industry. With industry partners at some of Toronto’s best restaurants, students have the opportunity for placement with the cities best and brightest. Through the Culinary Management program Karan and Forrest were able to find careers they were passionate about. The two of them are looking forward to a prosperous career in the culinary and hospitality industry thanks to the skills they learned during their time at George Brown College.

Geremy Capone

Geremy Capone graduated from the Culinary Management Nutrition Program (H119) in 2011. Geremy has truly found his ideal career path. With an undergraduate university degree in Health Science and a George Brown College diploma in the Culinary Management -- Nutrition program, Geremy's passion and interests lie at the intersection of the science of nutrition and the art of culinary and food. His role as a Wellness Chef at ELLICSR, involves him teaching cancer survivors about cooking skills and nutrition, a career path he relishes as it allows him to be creative and innovative while truly making a difference in people's lives.

Fabio Bondi

Fabio Bondi is a graduate of the Culinary Skills – Chef Training program, as well as the Italian Culinary Arts post graduate program. Fabio is the owner of Local Kitchen and Wine Bar restaurant in the Roncesvalles neighbourhood of Toronto.

At George Brown Chef's School, we've got the secret recipe for a successful culinary career. In fact, we've earned an international reputation for producing outstanding culinary graduates. Some of the country's top chefs - including Mark McEwan, Jamie Kennedy, Chris Boland and Bonnie Stern - are George Brown graduates. George Brown is also the home of Canada's gold medal winning student Culinary Olympic team.

SOME OF OUR MANY SUCCESSFUL GRADUATES...

"George Brown's Chef School has a strong focus on the fundamentals of good-quality cooking skills and knowledge."

Mark McEwan, North 44° Restaurant. (Alumni)

Jamie Kennedy

Jamie Kennedy is one of Canada's most celebrated and talented chefs. Having graduated from the cook apprenticeship program at George Brown in 1977, he is recognized as one of the pioneers of contemporary Canadian cuisine, creating menus and dishes that are distinctively Canadian. He is also the author of two acclaimed cookbooks that feature his innovative recipes, and is a passionate proponent of high quality, fresh ingredients and advocate for locally grown organic produce. Kennedy's talents as a chef have earned him significant professional recognition, including the Ontario Hostelry Institute Gold Award for Chef of the Year in 2000.

As the owner and executive chef of JK ROM at the Royal Ontario Museum and previously as partner and chef at Palmerston Restaurant, Kennedy is a successful restaurateur. He also has a reputation as a generous supporter of local causes and is an enthusiastic participant and organizer in charitable events, including Empty Bowls and Feast of Fields. Kennedy says George Brown provided him with the knowledge and skills to prepare him for his career as a chef and considers his classroom time there as important to his development and training at the Windsor Arms.

Roger Mooking

Roger Mooking

Food Network Celebrity chef Roger Mooking wins 2012 Premier’s Award for Outstanding College Graduates

Roger Mooking’s career is red hot! In November, the George Brown Culinary Management grad was announced as one of six winners of the prestigious Premier’s Award. This honour is the latest achievement in the enviable career Roger has built for himself since graduating from George Brown in 2001.

Vicky Cheng

Vicky Cheng

Apprenticeship

Vicky Cheng can add a new addition to his many accomplishments, he has been selected as the 2006 recipient of the Recent Graduate Premier's Award.

If the past two years are any indication, Vicky Cheng has an amazing future as a chef. Just 21 years old and recently graduated from the Culinary Management program at George Brown College, Cheng has won a number of culinary competitions, including a bronze award in the national television competition The Next Great Chef. More recently, Cheng placed first in both Ontario Challenge Cooks Competition and Sobey's Hot and Spicy Iron Chef Competition III. When he's not winning culinary competitions, Cheng is the tournant / saucier in the kitchen of Toronto's Auberge du Pommier. The upscale French restaurant, owned by Oliver Bonacini, has been named one of the 10 best restaurants in Toronto. Cheng is also apprentice to Auberge's Executive Chef Jason Bangerter. Born in Hong Kong, Cheng moved to Toronto as a high school student and started working at Auberge on a co-op term. He was hired full-time upon graduation. Mentored by Bangerter, Cheng entered the Culinary Management program at George Brown, where he kept up a gruelling schedule, attending classes from 8 a.m. to 1 p.m. and then working full-time at Auberge from 2 p.m. until midnight or 1 a.m. While preparing for The Next Great Chef competition, he added a nightly practice session lasting till 4 a.m. His hard work has paid off. Besides placing third in the national television competition, Cheng has since added several other culinary victories to his credit.

Bonnie Stern

Bonnie-Stern

Bonnie Stern wants everyone to have fun cooking. For almost 35 years, that’s been her number one goal and the secret to her success as one of Canada’s best-known and most-loved food experts. Owner of the Bonnie Stern School of Cooking and Cookware Shop in Toronto since 1973, she has taught countless people that cooking can be easy, fun and delicious through her cooking classes, her 12 best-selling cookbooks, her two national television shows, Bonnie Stern Cooks and Bonnie Stern Entertains, her countless appearances on other television and radio shows, as well as her weekly column in the National Post and the many articles she has contributed to magazines and newspapers throughout U.S. and Canada.

NEXT STEPS

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