News and Announcements
The Centre for Hospitality & Culinary Arts fourth annual Rootstock Wine Symposium returned bigger, bolder, and better than ever this year. A journey through the world of wine with expert insights, it was a day of discussions, workshops, and presentations about the business of wine in the global...
Innovative partnership to enhance Culinary Arts and Business innovation (TORONTO) – George Brown College (GBC) signed a dynamic Memorandum of Understanding (MOU) with the Ministry of Education, Sports and Creative Industries, Antigua and Barbuda today. This significant event marks the beginning of a...
On July 11, the Food Innovation & Research Studio (FIRSt) welcomed representatives from the state government of Victoria, Australia, to share ideas about applied research and skills development. Tim Ada, Secretary of the Department of Jobs, Skills, Industry and Regions, Victoria, and Mary Ann Jones...
The competition in New Orleans showcased the best culinary talent from across the American continent.
George Brown College (GBC) Chef School students Negus King and Sabina Lee delivered impressive performances at the event in Québec City on May 30 and 31, winning gold in cooking and silver in baking.
George Brown College has teamed up with Cookin, Toronto’s premier food delivery marketplace, to create an exciting student startup program.
At Canada’s longest-running organic conference, a team from George Brown College showcased sustainable innovation underway at the Centre for Hospitality and Culinary Arts (CHCA).
As part of Toronto's bustling Vietnamese student community, amidst meetings and volunteer events for fellow international students, Tony Nguyen and Gia Han Chau's paths crossed.
As Valentine's Day approaches, Diego Mendoza will reach a sweet milestone: his first Valentine’s running his chocolate shop. Predicting a rush larger than even Christmas, he made sure to prepare well ahead of time.
“Our 20-year collaboration with ALMA has provided invaluable opportunities for our students to immerse themselves in the rich cultural experiences offered by Italy,” said Rudolf Fischbacher, Dean, Centre for Hospitality and Culinary Arts, George Brown College.
