Bakers Journal

George Brown College to launch culinary research and training hub

August 10, 2015
By Colleen Cross

Toronto – This fall, the Centre for Hospitality and Culinary Arts at George Brown College will launch a new facility designed to be the college’s industry research, event, and training hub.

George Brown’s facilities at 215 King St. E., currently home to The Chefs’ House restaurant, are being renovated. Each floor in this facility will reflect a different element of the culinary and hospitality industry, said Lorraine Trotter, Dean, Centre for Hospitality and Culinary Arts, in a news release.

Ground floor: The Chefs’ House student-focused concept restaurant and private dining room will remain the anchor of the building, with an enhanced wine and beverage experience to complement the culinary experience being delivered which will include additions to the menu.

Second floor: The second floor will serve as a simulation lab designed to reflect the real-life function and feel of an event space, designed to deliver a highly realistic simulation of the experience of being front of house. This lab will have the capability and flexibility to convert between an academic and industry event space. The space will be available either as an independent venue or it can be integrated with The Chefs’ House on the ground floor for larger events.


Third floor: The third floor will house a new wine lab that will serve as an academic space used for wine and beverage training for students and industry and for product launches, tastings, and industry beverage research.

Fourth floor: The fourth floor will deliver a new applied research hub including the college’s food research team and The Food Innovation and Research Studio (FIRSt). This facility offers industry access to technical resources, equipment, and expertise to enhance productivity, competitiveness, and innovation in food and beverage product development, recipe creation, sensory evaluation, nutrition analysis and labeling.

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