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As one of the premier chef and hospitality school in the country, the intention of George Brown College and the Centre for Hospitality and Culinary Arts is to meet the current and future needs of the hospitality industry by growing its capacity to prepare and graduate the greatest possible number of best in class food and service professionals. To accomplish this initiative, George Brown College has undertaken an ambitious project that has renewed and expanded its facilities. Included in this undertaking was the construction of The Chefs' House, a fully functioning restaurant that serves as a real-time learning experience for their students and as a destination of choice for the dining public. The Chefs' House is staffed by their students from several different programs who are learning first hand what it takes to work in the hospitality industry. Excellence in hospitality and culinary training is the school's principal mandate. This restaurant will help elevate the...
As one of the premier chef and hospitality school in the country, the intention of George Brown College and the Centre for Hospitality and Culinary Arts is to meet the current and future needs of the hospitality industry by growing its capacity to prepare and graduate the greatest possible number of best in class food and service professionals. To accomplish this initiative, George Brown College has undertaken an ambitious project that has renewed and expanded its facilities. Included in this undertaking was the construction of The Chefs' House, a fully functioning restaurant that serves as a real-time learning experience for their students and as a destination of choice for the dining public. The Chefs' House is staffed by their students from several different programs who are learning first hand what it takes to work in the hospitality industry. Excellence in hospitality and culinary training is the school's principal mandate. This restaurant will help elevate the experience of their students and advance George Brown's image as one of the best and most substantial source of culinary education in Canada.
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The Chefs House The Menu
The Menu

Review: George Brown's high tech classroom delivers dining gold

 
By Patricia Noonan, reviewed on March 16, 2009

I used to shop at Pasquale Bros., housed in a classic, one-hundred-year-old brick building on King Street East. It made me feel like I was in a foreign film, shot in black and white. Impossibly high shelves, filled with a multitude of Italian goods, always entertained me...

I used to shop at Pasquale Bros., housed in a classic, one-hundred-year-old brick building on King Street East. It made me feel like I was in a foreign film, shot in black and white. Impossibly high shelves, filled with a multitude of Italian goods, always entertained me and I never left the store unhappy. Fabulously restored, the first floor has appropriately been re-born as The Chefs' House, a training ground for students of George Brown College's culinary and hotel management programs. Corporate Chef/Director John Higgins worked with a committee of chefs plus two sets of architects to realize a dream setting. The dining room and kitchens, dreamt up by Gow Hastings Architects and Kearns Mancini Architects use cutting-edge design concepts paired with modern, technological communication to deliver a smart classroom that's like a "real time" television show.

Executive Chef Oliver Li works with the students in a collaborative way. He chooses a chef "du jour" who acts as the executive chef and runs the kitchen operations while the students "on shift" develop confidence mastering all the classic cookery techniques. I ask how this is actually executed, but as Chef Li discusses the menu, it all falls into place. The weekly menu at The Chef's House incorporates world food styles and all of the techniques that chef students need to master them. There's even an Italian exchange program for chef students, directed by Chef Dario Tomaselli, which produces a separate evening menu that is offered along with the regular menu.

While contemplating lunch, I find it difficult to choose because of the diversity on the menu. I try the bacon Gruyère tart to begin with. For my main course, I have a lovely fresh filet of salmon on a bed of lentils and wilted spinach. The students oven-roast the fish, while the lentils are braised and the spinach is ever-so-gently sautéed. Heather Dyer, Dining Room Manager, drops over to check that everything is going well. Heather mentions that sometimes, chef students want to be "front of the house." "We try to accommodate all their needs as well. One day they may own their own place so learning all facets of the business is a must."

Those students on the floor are serving to a full house today. I look up at the flat screen monitors and I can watch what's happening "on the line" or "front of the house." It's a fun dining concept, and I can see how it will really keep the students on their toes. "This is my dream kitchen," Chef Li says about the new space, adding that "This forces our students to make sure everything is maintained and organized at all times."

Scanning the room shows me dining patrons of all ages, a noted difference from Seigfried's, the college's former restaurant training ground. Add the benefits of a sub-level private dining room, sponsored by The Four Seasons Hotel and this location ends up with even more cachet. If you're not dining inside, the wall-to-wall glass windows let the world watch the reality food show of George Brown College in living colour.

Reviews are meant to describe a dining out experience at a given period in time and are the personal opinion of the writer.
All meals are paid for, including all taxes and gratuities. All reservations are made under assumed names. Menu items, prices and individuals mentioned in this review may not be up to date. Dine.TO encourages its users to share their feedback.

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