Photo from left to right: Christine Walker, Cindy Gouveia, Brian Birtch, Tim Cameron, Anne Sado and Lorraine Trotter
Sysco Toronto officially opened the new Sysco Large Quantity Cooking Lab at George Brown College with a ribbon-cutting ceremony on December 11, 2017. The event kicked off a five-year partnership focused on enhancing programs and facilities at the Centre for Hospitality and Culinary Arts (CHCA) building at 300 Adelaide St. E.
“The new Sysco Large Quantity Cooking Lab equips our students with the most up-to-date food technology tools the market has to offer. As George Brown turns 50, we know it is important to honour tradition but equally important to look ahead and stay up to date with evolving trends in the culinary industry. Allowing our students to use these new tools sets them up for success upon graduation,” said Anne Sado, President of George Brown College.
Tim Cameron, President of Sysco, was joined at the event by Brian Birtch, Sysco Toronto Director of Sales; Sean McCarthy, Sysco Regional Sales Manager; Eric DiPaolo, Sysco Marketing Associate; Martin Dobbins, Sysco District Sales Manager; and Valerie Sy-Quia, Sysco Marketing Lead. Also in attendance were President Sado, Lorraine Trotter, Dean of CHCA; Christine Walker, Chair of the George Brown Chef School; and Cindy Gouveia, President of the George Brown College Foundation.
“We are very happy to be given an opportunity to support the students at CHCA. George Brown’s determination to find a balance between teaching their students the best practices in the kitchen while keeping them relevant and up-to-speed with current trends is something we fully support. We are thrilled about this new partnership and look forward to supporting the development of CHCA Students for years to come,” said Cameron.
Over the next five years, Sysco’s support will engage students beyond the classroom and enable them to better understand the full food system from farm to table.