Dec. 14, 2010, Toronto - Students of George Brown Chef School put their skills on display this holiday season with two key events, their annual Gingerbread Competition and Room for Dessert.

First-year baking students crafted impressive gingerbread artistry, their display of creations drawing an ongoing crowd on competition morning.

Michelle Harrison took top honours for her creation, ‘Christmas Shopping’, which showed lovely detailing right down to tiny teacups in the shop windows. Andrea Aguirre was awarded second place for her ‘Nutcracker Suite’, a three dimensional storybook featuring hand cut and painted ballet dancers.  Hillary Adams took third spot with ‘St Mary’s Christmas Service’, a traditional concept beautifully executed in minute detail. Bakers Journal was proud to return as part of this year’s judging panel.

The Gingerbread Competition was held on Dec. 6. Room for Dessert, a fundraiser for the college’s baking/pastry program and business students, entertained a thick crowd the evening of Dec. 10. Second year baking and pastry arts students paired up with third year Bachelor of Applied Business students to create stations of desserts, cheese, bread’s, preserves, alcoholic and non-alcohol pairings in teams. Each station had a themed menu and many incorporated some of today’s biggest trends, such as flower flavours.

The event, which sold tickets for $50 with proceeds going towards scholarships for both programs, was held at the school’s Centre for Hospitality and Culinary Arts on 300 Adelaide St. East, Toronto.