A Taste for Success
“Our commitment to real-time learning prepares our graduates for the best jobs in the industry.”
- Chef John Higgins, Director, George Brown Chef School
For us, success is measured on the graduating student having the ability to be successful in the industry. We want our graduates to be the standard all others are measured against, and to be the preferred graduates of choice by industry. Our success means confident graduates with the skill set to evaluate and prioritize the job at hand, whether making a soup or opening a bottle of wine.
The members of our Professional Advising Committee (PAC) are industry leaders who monitor our programs and help us keep them current and relevant to the needs of the industry.
Our Staff and our loyal Suppliers are a key source of support who share our dedication to student success:
The Chefs' House is a real-life learning lab. Our students appreciate the ‘hands-on' experience they are given to make managerial decisions in the roles they are assigned. The quality of our students' experience is our measure of success for this practice.
- Heather Dyer, Dining Room, Catering and Event Manager, The Chefs' House
Our success is measured by the success of our students. Our focus is to give them the best real-life experience and to facilitate their reach for a professional, high standard. When the Chef follows the plate that he has prepared to the patron's table, and actually sees praise in the customer's response, he is gratified - and so are we.
- Oliver Li, Chef De Cuisine, The Chefs' House
Accolades and awards being won by students and recent graduates include:
- Jean-François Daigle, Post-Graduate Italian Culinary Arts Program: Grand Champion for Canada, 2011 ALMA Competition, La Scuola Internazionale di Cucina Italiana, Italy
- Jean-François Daigle, Post-Graduate Italian Culinary Arts Program: Canadian Finalist and Winner of "The Mystery Basket", SanPellegrino Almost Famous Chef Competition, Napa, California, 2011
- Trevor Ritchie, Sous Chef, Queen's Landing Vintages Hotel: World Junior Chef Champion 2010, WACS (World Congress of Chefs)
- Sonia Cuffy, Culinary Management Program: First Place, 2010 Saputo Dairy Product Recipe Competition
- Lisa Ka-Ling Yu, High School Co-op Program: Second Place, 2010 Saputo Dairy Product Recipe Competition
- Jeremy McDonald, Culinary Management Program: Third Place, 2010 Saputo Dairy Product Recipe Competition
- Bethune Yu, Food and Beverage Management Program: Hospitality Arts Excellence 2010, The Chefs' House Externship Awards
- Jonathon Tomlin, H116 Culinary Program: Culinary Arts Excellence 2010, The Chefs' House Externship Awards
- Heidi Tong, Food and Beverage Management Program: Going Above and Beyond Award 2010, The Chefs' House Externship Awards
- Leslie Anne Weeks, Post Graduate Italian Culinary Arts Program: First Place, $6,500 prize, Catelli Healthy Harvest Culinary Challenge 2010
- John Vetere, Post Graduate Italian Culinary Arts Program: Peoples' Choice Award, $6,500 prize, Catelli Healthy Harvest Culinary Challenge 2010
- Ian Campbell, H116 Culinary Program: Winner, First Year Student, Nestle Minor's Risotto Competition 2010
- Stephen Baidacoff, H116 Culinary Program: Winner, Second Year Apprentice, Nestle Minor's Risotto Competition 2010
- Patrick Newton, Food and Beverage Management Program: First Prize, Jacob's Creek Top Server Contest 2010 sponsored by Corby Distilleries
- Becky Ross, GBC Italian Culinary Arts Program Graduate: Iron Chef Winner 2009, Gold-Plate Award, Maple Leaf Sports & Entertainment
- Brian Ayala, Food and Beverage Management Program: Hospitality Arts Excellence 2009, The Chefs' House Externship Awards
- Nikki Shiu, H116 Culinary Program: Culinary Arts Excellence 2009, The Chefs' House Externship Awards
- Devin Shanks, Advanced Cook Apprentices Program: First Place, Imago Restaurants' Canadian Chowder Recipe Contest 2009
- Emily Rigo, Baking and Pastry Arts Program: First Place, Lindt Chocolate Competition 2009
