The Chefs’ House expands its brand with new website

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The Chefs’ House name has long been used for our student-run restaurant in downtown Toronto. Now that name encompasses all the culinary and hospitality services we offer to the public, including The Café, Chef on the Run, our Restaurant, as well as special event services. These services are in different locations around St. James Campus, but they’re now in one spot online.

“This expansion of The Chefs’ House brand brings our three student learning foodservice outlets in line with each other, along with our special event services and facilities across 215 King St. E. and 300 Adelaide St. E.,” explains Eoghan Banks, Manager, Centre for Hospitality and Culinary Arts (CHCA), Food & Beverage and Events.

The strategic repositioning comes with a redesigned website highlighting the CHCA applied learning enterprises and events — thechefshouse.com — where you can make a lunch or dinner reservation at the student-run restaurant, check out the daily specials from our students at The Café, find out what student cuisine and treats are on sale at Chef on the Run, or book one of our event spaces.

George Brown College’s Centre for Hospitality and Culinary Arts is well-known among those who live and work in our downtown community as the place to get an affordable and delicious take away lunch, to pick up a fresh-made dessert prepared by our pastry students, or to enjoy fine dining — all while supporting student learning. Now, information about all these services is available in one place, thechefshouse.com.

“We hope our new website showcases the incredible work our students and staff do every semester. Providing enhanced information about our enterprises & special events is key to continuing to grow our applied learning model, giving our students the opportunity to have a top-class live learning experience at CHCA” says Banks. “Our guests are a key component in delivering an elevated learning experience to George Brown College students. In better targeting consumers, we are improving the work-integrated learning experience for our students.”