George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Held in the newly named William Peyton Hubbard Atrium—honouring Toronto’s first elected Black politician—the gathering highlighted the legacy and future of Black excellence in the culinary arts.
Talent in the spotlight
This year, six teams of Black-identifying Chef School students showcased dishes and mocktails inspired by African, Caribbean, and diaspora traditions.
Each team presented their original creations, showcasing their techniques, flavours, and the cultural significance of their dishes.
Student teams & their creations
- Avion Primus & Cherish Thompson — Sorrel Great Cake
- Nyomi Hanson & Shiloah Tenn Wright — Jerk Chicken Stuffed Arancini and Buju Passion Mocktini
- Jaime Robinson & Kayleigh Fiennes Clinton — Caribbean-Style Doughnuts and Pineapple Coconut Mocktail
- Shaquinna John & Tara Currie — Coconut Bake with Island-Style Salted Fish and Pineapple Mango Faux‑jito
- Luca Assad & Brian Francis — Doughnuts of the West Indies
- Angel Ochigbo & Anne Jane Adu‑Bobie — Asun and Sobolo
The event also spotlighted the achievements of standout student Luca Assad, a current gold medalist at Skills Ontario and Skills Canada who will represent George Brown and Canada at the WorldSkills competition in Shanghai this fall.
Guided by dedicated faculty mentors
Behind each student team stood committed culinary, baking, and hospitality faculty mentors, providing coaching, encouragement, and technical support. Faculty who contributed to this year’s event included:
Chef Andrew Evans, Chef David Wolfman, Professor Doris Miculan-Bradley, Chef Filomena Da Costa Teles, Professor Frank Mastromattei, Chef Jeanne Da Silva, Chef Julie Montgomery, Professor Larysa Kalyta, Chef Lucy Godoy, Chef Nathan Hogan, Chef Susie Reading, Professor Tammy Vaillancourt, and Chef Warren Ford.
Their mentorship helped build students’ confidence and professional skills while strengthening the collaborative spirit that Roots & Recipes embodies.
A community effort rooted in celebration
The success of Roots & Recipes was made possible by the support of many dedicated teams across George Brown and Black Futures Initiatives, whose partnership continues to grow the event into a cornerstone of Black Futures Month programming.
This annual celebration uplifts culinary traditions, fosters professional development, and deepens community connections—all while showcasing the emerging talent from our students, support from our alumni, and from within George Brown’s Chef School.
