George Brown College Centre for Hospitality & Culinary Arts

Recap of Week 1 in France: Our Advanced French Patisserie students dove into the world of Viennoiserie Croissants at FERRANDI Paris (@ferrandiparis) with Chef Jocelyn! 🥐 Under the expert guidance of School Director and Chef Instructor Stevy Antoine, they immersed themselves in the pastry lab, learning to create these delightful pastries and enjoying the sweet reward of tasting their own creations. Stay tuned for more updates as they continue to explore and master French patisserie. 🇫🇷

We had a blast kicking off the year with our amazing new Husky family at #GBCOrientation! Check out the video and see if you can spot yourself rocking those GBC sunglasses! 😎 Don’t forget to tag a new friend you made at Orientation Week and share the love! 💙 #Welcome #College #Students #Toronto Gervan Fearon

Celebrating the incredible accomplishments of our George Brown College community at the President’s Awards Celebration! 🎉 It was a fantastic morning yesterday filled with well-deserved recognition, inspiring moments, and delicious treats at the Fairmont Royal York Hotel. Our employee community continues to make GBC a warm, inclusive, and innovative place to learn, work, and grow. Thank you to everyone who joined to honour the remarkable contributions of our colleagues. The excitement for the 2024/25 academic year is truly in the air! #College #Community #Toronto #GBCProud Gervan Fearon

Orientation Week is in full swing, and we’re thrilled to welcome all our new and returning students to an exciting new academic year! This week is all about connecting with your GBC community, exploring your campus, and setting the stage for a successful year ahead. Be sure to check out the upcoming orientation events to get the most out of your experience—there’s something for everyone! And don't forget—at George Brown College, the city is your classroom. Get ready to learn, grow, and thrive right here in the heart of Toronto! Explore #GBCOrientation events: https://bit.ly/3mVypl3

Our students in the Advanced French Patisserie postgrad program have officially begun their semester abroad in France with Chef Jocelyn! 🇫🇷 They'll spend the next month at the esteemed FERRANDI (FERRANDI Paris) school of Culinary Arts and Hospitality Management in Dijon, followed by internships across the country, learning from the best in the world of French pastry. Stay tuned for exciting updates as they hone their craft and explore the art of French patisserie! 🍰🥐 Learn more about this program in the link in our bio! https://ow.ly/9GLp50TaYOj

Recap of our most recent Discovery Day! ✨ On August 15, we hosted prospective Hospitality and Culinary Arts students on campus to tour our facilities and meet instructors from the department. We had 200 guests attend this event! Stay tuned for upcoming dates!

Our students and faculty recently had the opportunity to attend a masterclass and workshop in collaboration with JETRO in Canada and the Japanese Consulate. 🇯🇵 After a demonstration on preparing Japanese rice and shaping onigiri, a popular dish in Japan, participants had the chance to put their new skills into practice by making their own onigiri. Thank you to everyone who attended this event and made it possible!

Join us for our Open House: Discovery Day on Thursday, August 15 from 6 PM - 8 PM! 🔎 Reserve your spot: https://ow.ly/JMf950SWTaE

We're excited to spotlight our talented Continuing Education Professors at George Brown College! ⭐️ 👉 Patricia Rock Patricia, a Baking Instructor with 33 years in the industry and 23 at GBC, is passionate about teaching and has contributed to course development in the pastry program. 👉 Sean Mendonca With 35 years of experience in global cuisines, Sean teaches Culinary Arts, Indian, Mediterranean cuisines, and Knife Skills. He has been a GBC professor for 12 years. 👉 Sarah Fortunato A former fine artist turned pastry artist, Sarah has been teaching and developing courses in the Baking and Chocolate Certificate programs at GBC since 2015. 👉 Martin Raymond Instructor in the CHCA Professional Cheesemonger Program, Martin combines his biochemistry background with a 33-year career in culinary arts. A GBC Fromager graduate, he also founded a cheese education company. 👉 Antoinette Davies With a diverse background in hospitality, geology, and mining, Antoinette is now a Certified Sommelier. She has taught wine and spirits at GBC for a decade and serves as a Sommelier for Opimian Wine Club de Vin. 👉 Romain Avril Romain, a part-time Continuing Education Teacher at GBC since 2019, has 25 years in the culinary industry. He teaches Culinary Arts, Sauces, Mediterranean Cuisine, Knife Skills, and Brunch. 👉 Quina Aguilar A Chef Instructor at GBC for nearly 9 years, Quina teaches Culinary Arts, Mexican Cuisine, Cookies, Dumplings, Donuts, and Knife Skills, backed by 26 years in the culinary industry. 👉 Linda Gaylard Linda is a Tea Sommelier, author, and instructor in the GBC Tea Program. With 14 years in the industry, she teaches Tea Foundations, Tea Sensory Evaluation, and more. 👉 Kim Berdusco A Wine Educator active since 2009, Kim has been teaching since 2017. She instructs wine courses for the Wine Specialty Certification and all levels of WSET, with a passion for wine's history and pairing. 👉 Thorsten Pannek Thorsten, a German-trained baker since 1998, specializes in whole grain baking. He has taught the artisan bread baking program at GBC for over 14 years and worked at Wholefoods bakery for more than 12 years.

Join us for our Open House: Discovery Day on Thursday, August 15 from 6 PM - 8 PM! Learn about our Culinary & Hospitality programs, tour our state-of-the-art facilities, and meet some of the faculty who will help make your career aspirations a reality! Curious what it's really like to be a student? Chat with some of our current students to get their views. Reserve your spot: https://ow.ly/z7c050SQhlm