George Brown College

Monday, February 11th, 2008

What a dinner, what chefs what service! All the IW&FS members and Guests were very impressed with the professionalism that in the short few weeks the students have been studying and cooking have achieved.

The welcome and seriousness that each and every Student brought to their particular task was sincere and careful. You have learnt well and will be a success in your jobs as in life if you carry this enthusiasm to the next stage in your careers..

The staff of George Brown College deserves great kudos for training these young apprentices to be their best. A note of special thanks goes to Chef Silva who worked tirelessly in making it all flow flawlessly.

I always look forward to the IW&FS dinner with the students at GBC. The quality and level of service is unsurpassed by any restaurant this city.

The IW&FS Cellar Master Mr. David Jarvis was unable to attend, for he was actually taking an advance course on Côtes du Rhône AOC wines at GBC...you can always learn....

Thank you to all at GBC.

Siegfried’s Dining Room at George Brown College Chef’s School at 300 Adelaide Street East,

Ah the menu and wine!

Chardonnay, Gimblett Road Thai chicken skewers with peanut sauce

CJ Pask, 2002 Sesame mushroom wonton cups

(Australia)Smoked tomato bruschetta bites

Blaufrankisch, 2003 Warm roasted butternut squash ‘Steak’ on

(Australia)Edamame & baby beet salad

Pinot Noir Reserve Truffle scented cauliflower south with

Stoney Ridge, 2004 (Ontario)crisp fried parsnip

Selection of Bread

Le Grand Vin Lemon roasted cornish game hen with sweet

Osoyoos Larose, 2001 (BC) potato & stilton gratin, herbed root vegetables

Zinfandel LBV, 2002Chocolate bread pudding with

Lammershoek (South Africa) hazelnut brittle and chai anglaise

Coffee / Tea (Decaffeinated)

A Taste of the Future

Aspiring GBC Chefs

Address:
Event: Dinner (Valentines is close by...)

Location: George Brown Dining Room (Siegfried's) is located in the Centre for Hospitality and Tourism at

300 Adelaide St East
Toronto ON
M5A 1N1

For Reservations (416) 415-2260

The George Brown Chef’s School actually turns out 1200 hospitality students a year (Chef John Higgins, Director of the George Brown Chef School) and the IW&FS honours one of these aspiring young Chefs selected by the College each year with a bursary toward their studies. The GBC hopes to double the program in the next two years.

The event was graciously organized by the beautiful and exquisitely charming Jeannine Pharand-Theyer Dining Room, Catering & Event Manager.

Jeannine, originally from Montréal has brought her skill set to bare not only in teaching classes to these aspiring students but well past the dilictual work day Jeannine and Scott MacKenzie keep a very watchful eye on their young protégées.

When I first saw the menu I was excited. The IW&FS wasn’t let down, we had a taste of the future. Chef Silva and his crew of 24 Students made it exciting.

There's no single school in North America that dominates a profession like the George Brown Chef School dominates the professional cooking scene. It consistently receives the highest praise from fine dining establishments for its teaching quality, range of courses, and responsiveness to the needs of students and the industry. They constantly build on a tradition of quality cuisine and service.

They've been here for over 25 years; it's no wonder the centre has earned an international reputation for developing graduates who are capable, creative, and leading edge.

The IW&FS Culinary highlight in December at Auberge du Pommier was created by Chef Jason Bangerter, a graduate of GBC.

Click on Jason’s picture for a short clip of Chef Jason Bangerter >>>>>>