TORONTO, Nov. 3, 2015 /CNW/ - Can you actually learn how to cook online? Centennial College believes you can. The School of Hospitality, Tourism and Culinary Arts at Centennial College is releasing the premiere episode in its eCooking video series today, the first of nine monthly releases in a countdown to the opening of the school's unique $85-million facility next fall.
"Thanks to the changing landscape of online food media, people want to learn how to cook while being entertained," says Joe Baker, Dean of the School of Hospitality, Tourism and Culinary Arts. "eCooking brings simple, healthy and approachable dishes to a broad audience, teaching people how to cook good food at home."
The college's visually stimulating videos will help food enthusiasts and aspiring chefs alike prepare exquisite meals that will evoke a home-based sensory experience and possibly spark a career or a personal interest in cooking.
The series features three members of Centennial College's new culinary team, who each bring a diverse and varied culinary background and experience to the college and to the video series:
Chef James Smith, Chair of Culinary Arts at Centennial College, is best known for his work in healthy cooking, most recently as culinary contributor to Clean Eating Magazine.
Chef Robert Rainford followed his culinary dream, leading to his wildly popular Food Network Show 'License to Grill' and is now Centennial's Culinary Ambassador and faculty member.
Chef Mike Ward rounds out the team as an industry advisor bringing online content to the rapidly expanding field of digital and food media production.
One new series episode will be released monthly as a countdown to the school's grand re-opening. The Centennial Residence and Culinary Arts Centre at Progress Campus will combine a 740-space student residence with state-of-the-art kitchen labs, a restaurant and special events space. Tune in to the first episode here:
SOURCE Centennial College
For further information: Media contact: Mark Toljagic, Communications Officer, 416-289-5000, ext. 7142; mobile 416-605-6012; [email protected]