Toronto's first 'learning restaurant', the Chefs' House opens for business

    Education is the main ingredient for both students and customers as
    George Brown College adds a brand new flavour to the city's
    culinary scene

    TORONTO, Nov. 4 /CNW/ - Food lovers and aspiring chefs across the city
can start to look beyond their televisions for a food education fix with the
opening of The Chefs' House, the city's first learning restaurant.
    The George Brown College Centre for Hospitality & Culinary Arts, among
Canada's most recognized leaders in culinary arts and hospitality training,
today opened its doors to Toronto's first and only street-front, student-run
restaurant and culinary education community centre.
    Located in a newly renovated, early 20th century brownstone on the corner
of King St. East and Frederick St., The Chefs' House is a fully functioning
restaurant offering a unique learning experience for both students and diners.
While culinary and hospitality students receive an unprecedented opportunity
to train and showcase their talents with the city's most discerning restaurant
goers, the unique-to-Toronto dining environment, with its open concept kitchen
will provide customers with an open view of their meal preparation. In
addition flat-screen monitors positioned throughout the dining room give
customers close-up visibility to all the action.
    But in addition to the focus on learning, diners at The Chefs' House also
experience an urban culinary retreat; a contemporary space that profiles and
celebrates the bounty of locally grown food products and pays homage to the
local and international chefs and cuisine that influence Toronto's culinary
scene. On weekdays, the 70-seat space will offer bistro-style meals for lunch
and dinner. Menus will change regularly to reflect the changing of the seasons
and the availability of fresh local food products. On weekends, The Chefs'
House will feature a variety of food and wine workshops; special events space
and programming; and a series of culinary excellence awards and educational
programs. A calendar featuring all menu changes and special events will be
available at www.thechefshouse.com.
    "As a leader and innovator in foodservice and hospitality training, it
was incumbent upon the College to look beyond the traditional student
restaurant model - we wanted to take a bigger leap," says John Walker, dean of
the George Brown College Centre for Hospitality & Culinary Arts. "From the
contemporary design and layout of the restaurant, to the full weeks worth of
programming we make available to students and the public, we're hoping to
train the next generation of chefs and restaurant owners using a newer, more
elevated industry standard."
    "While our guests enjoy wonderful meals, prepared and served to a level
only found in some of the city's top restaurants, our students are right
there, making sure everything is perfect from beginning to end," added John
Higgins, director of the George Brown Chef School. "The training is intense
and the hours can be long for a school program. But upon graduation, our
students will be ready for any role given to them in the workplace."
    In addition to its role as a public restaurant and learning centre,
George Brown College's Centre for Hospitality and Culinary Arts, in an
alliance with the Ontario Hostelry Institute (OHI) will also use the facility
to house the Culinary Foundation for Chefs. Through its programming, which
will include the nation's premier awards program for culinary professionals,
educational partnerships with leaders in the hospitality industry and a series
of publications to help raise awareness of the Foundations initiatives, the
Foundation will promote excellence in the culinary arts and the Canadian
hospitality sector.
    George Brown College's Centre for Hospitality and Culinary Arts is among
Canada's most recognized leaders in culinary arts and hospitality training.
The Centre has a long track record graduating top talent and emerging stars
serving in restaurants, hotels, convention centres, pastry shops and kitchens
around the world, and has produced some of North America's top graduates,
including Jamie Kennedy, Mark McEwan, Bonnie Stern, Roger Mooking, Christine
Cushing and Randy Morton.

    About George Brown College

    With nine out of 10 graduates getting jobs within six months of
graduation, Toronto's George Brown College has established a reputation for
equipping students with the skills, industry experience and credentials to
pursue the careers of their choice. From its three main campuses located
across the downtown core, George Brown offers more than 140 programs across a
wide variety of professions. Students can earn diplomas, post-graduate
certificates, industry accreditations, apprenticeships and four-year bachelors
degrees. More than 20,000 students attend the College (full-time equivalent)
with approximately 65,000 registered with the George Brown College School of
Continuing Education. George Brown College is one of Canada's Top 100
Employers for 2009 and the only Canadian college to win this prestigious
award. For more information, please visit www.georgebrown.ca.

For further information: Paul Zanettos, George Brown College, (416)
415-5000 ext. 3428, pzanetto@georgebrown.ca