Innovation Report 2009-2010
Hospitality & Culinary Arts
INNOVATION REPORT 2009-2010
Our Winning Team… Once again I have the privilege to showcase our team’s excellent work in supporting
George Brown College’s commitment to innovation and research. I thank the Centre for Hospitality &
Culinary Arts (CHCA) students, professors, instructors, support staff and management staff who contributed
to this mandate and this body of knowledge. A special thank you to our Associate Dean, Chandi Jayawardena
and his entire team for leading many of the academic initiatives, compiling the data and editing this report.
This year I would like to highlight two very important features that are being published in this report for the
ﬁrst time. Both are showcased under the heading Student Experience.
First, the work done by our faculty and staff. Innovation is not always a new idea but instead can be the
revitalization of the traditional. CHCA faculty have looked beyond traditional learning methods to ensure our John Walker, MBA
students get to experience our industry ﬁrst-hand. This report provides a snapshot of how we connect with Dean
students, in and out of the classroom, and one that I am very proud to share with you. Centre for Hospitality &
Culinary Arts, George Brown
Second, the work done by our students. We have many competitions and events that might seem typical College, Toronto
for a college in our industry but they are in fact extraordinary because of our remarkable students and
the creativity they bring to the table. They continue to amaze us, taking an idea, adding their insight, their
innovation and then astounding us at every turn.
As these two areas continue to grow we will also be establishing a platform for faculty and staff to bring
even more of their ideas to the table this coming year. They will be further supported by the Dean’s Circle
of Innovation – a group of national and international industry leaders who will work with us to build our
capacity in innovation.
Since the beginning of the 2007/2008 academic year, the CHCA team has recorded unprecedented growth
in the areas of publications, scholarly work, funded research and innovation. During the last three academic
years, the CHCA team has made an impressive 296 scholarly and innovation contributions including 8 books,
35 conference papers and 150 articles! During the 2009/2010 academic year the CHCA team was involved
in 15 applied research projects worth over $362,292 in funding.
Please take your time and explore the following pages, discovering the insights and dedication of the CHCA
John Walker, MBA, Dean
Centre for Hospitality & Culinary Arts, George Brown College, Toronto
EDITORIAL BOARDS Dr. Chandi Jayawardena—Associate Dean
Member, Editorial Advisory Board –
Elizabeth Driver—Part-time Professor, George Brown International Journal of Contemporary
Chef School, Member, Editorial Board, Cuisine: The Hospitality Management, UK
Journal of Canadian Food Cultures, Canada. Patricia Noonan—Part–time Instructor,
Dr. Chandi Jayawardena—Associate Dean CHCA School of Continuing Education, Editor,
Member, Editorial Advisory Board – Education www.dine.to, Canada.
and Training Journal, UK John Walker—Dean
Dr. Chandi Jayawardena—Associate Dean Member, Editorial Advisory Board – Food Service
Member, Editorial Advisory Board – Worldwide and Hospitality Magazine, Canada.
Hospitality and Tourism Themes Journal, UK
BOOKS AND ACADEMIC JOURNALS Dr. Chandi Jayawardena—Associate Dean
(with Donald Sinclair)
Jill Edmondson—Professor, School of Hospitality Led a team of 11 South American authors who
& Tourism Management, “Dead Light District”, researched and wrote 9 articles on Tourism in
Dundurn Press, Canada, 2010 (forthcoming). 7 South American countries. Edited an issue of the
Worldwide Hospitality and Tourism Themes with
the theme: “Does sustainable tourism offer solutions
for the protection of the Amazon rainforest?”,
Emerald Publishing, UK, 2010.
BOOK CHAPTERS Suzanne Caskie—Part–time Instructor, CHCA
School of Continuing Education, “Culinary Tourism
Andrew Johnston—Professor, School of Management”, FoodService News, September 2009.
Hospitality & Tourism Management Chef Ian Dowsett—Research Chef, Compliments
5 new case studies in Workplace Writing (by Marilyn Culinary Centre, Regular Contributor to Sobeys
Holt), Thomson Nelson, 2010 edition (forthcoming). Compliments Inspired Magazine 2009 and 2010.
• Patio Policy • 6 recipes, Summer 2010
• Expensive Tastes • 8 recipes, Spring 2010
• Stringy Beef and Slithering Pasta • 8 recipes, Winter 2009
• Violently Sick (aka Unhappy Diner) • 8 recipes, Fall 2009
• No show?
Chef Ian Dowsett—Research Chef, Compliments
Culinary Centre, Contributed 52 blogs and recipes
ARTICLES IN REFEREED JOURNALS
in collaboration with various culinary students
to www.countertopbuzz.ca, 2009 and 2010.
Dr. Chandi Jayawardena—Associate Dean (with
Donald Sinclair), “Tourism in the Amazon: Identifying Chef Ian Dowsett—Research Chef, Compliments
Challenges and Finding Solutions”, Worldwide Culinary Centre, Regularly contributor to
Hospitality and Tourism Themes, vol. 2, no. 2, 2010, www.sobeys.ca, “Big Ideas”, 2009 and 2010.
pp. 124 – 135.
• “Summer Fresh”, Summer 2010
Dr. Chandi Jayawardena—Associate Dean • “Cheers to Spring”, Spring 2010
(with Donald Sinclair), “Tourism in the Amazon:
• “Entertaining”, Winter 2009
Conclusions and Solutions”, Worldwide Hospitality
and Tourism Themes, vol. 2, no. 2, 2010, • “Fall Produce”, Fall 2009
pp. 201 – 210. Edward Finstein—Part-time instructor, CHCA School
Dr. Paula Johnson Tew—Professor, School of of Continuing Education, Regular Contributor to
Hospitality & Tourism Management (with Luke “The Wine Doctor”, internet column on www.food.ca,
R. Potwarka, Dr. Ron E. Mccarville and Dr. Andrew since 2008.
T. Kaczynski), “Sponsorship Recognition: Exploring Edward Finstein—Part-time instructor, CHCA School
Involvement – Exposure Interaction Effects and of Continuing Education, Regular wine column
the Inﬂuence of Multiple Mediums”, Event “Fermentations”, Elite Wine, Food & Travel Magazine,
Management, Vol. 13, no. 4, 2009, pp. 233 – 247. since 2000.
Dr. Michael Qiao—Professor, School of Hospitality Chef Sara Harrel—Part-time Instructor, CHCA School
& Tourism Management and Dr. Chandi of Continuing Education, Regular contributor to
Jayawardena—Associate Dean, “E–Commerce and “Ask a Vegetarian Chef” on www.foodnetwork.ca
Internet Application in China’s Lodging Industry”, “Ask an expert” section, from 2010.
International Journal of Information Technology
and Management Research, vol. 1, no. 2, 2009, Chef Sara Harrel—Part-time Instructor, CHCA School
pp. 63 – 65. of Continuing Education, Regular contributor to
World Association of Chefs Societies Magazine.
ARTICLES IN TRADE MAGAZINES • “The Veg Edge” (regular column), from
Bryan Bessner—Professor, School of Hospitality & • “Heeding and Feeding of Vegetarians”,
Tourism Management, “Teaching Non–Accounting January 2010
Majors: Tips and Traps”, Communicator, Fall 2009.
• “Inspiring Iceland – Exquisite Dining,
Haunting Beauty”, January 2010
Chef Sara Harrel—Part-time Instructor, CHCA School • “Swirl Wine Bar – Give Swirl a twirl”,
of Continuing Education, Regular contributor to April 2010
Smucker Food Service e-newsletter. • “Origin Restaurant – Simplicity is in”,
• “Spring Grilling”, April 2010
• “KoKo! Share Bar – Steals Yorkville spotlight”,
• “Dip into Great Taste”, March 2010
• “Hearty Fare for Sports Fans”, February 2010
• “The Emmet Ray – Beer, Whisky and a few
• “Hot Winter Comfort Food”, January 2010
Bites”, March 2010
• “Holiday Menu Inspiration”, December 2009 • “Tundra – The Dining Stage with Executive
• “Quick, Cost Effective Crowd Pleasers for the Chef Kevin Prendergast”, March 2010
Upcoming Holiday Season”, November 2009 • “Quinn’s Steakhouse & Bar – Modern
Chef Erica McLennan—Professor, George Brown Interpretation of a 60’s Steakhouse”,
Chef School, Regular contributor – Canadian Pastry February 2010
Chefs Guild Monthly Newsletter, since 2007. • “District Bistro – A Modern Japanese Bistro”
Patricia Noonan—Part-time Instructor, CHCA
School of Continuing Education, Regular contributor • “Mela Indian Cuisine – The Fine Art of Indian
to www.dine.to. Cuisine”, January 2010
• “Craig Alley – Cultivating Style”, January 2010
• “Charlie’s Burger – A day at the races with
Charlie’s Burger”, July 2010 • “Chef Proﬁle – Guy Rubino ‘Maximizes’ at
Ame”, January 2010
• “Lardon – Pump up the fat and colour!”,
June 2010 • “The Purist at the Wine Bar”, December 2009
• “Queen Margherita Pizza – Crowns Leslieville”, • “Chef Brad Clark doesn’t cut corners”,
June 2010 December 2009
• “Provence Delices – Provence Delice is • “Executive Chef of The Local Company meets
deliciously French”, June 2010 the Island of Chios”, November 2009
• “Brassaii Restaurant Lounge – Brassaii’s new • “Zemra Bar Lounge – Go to the heart
look”, May 2010 of the matter to make loyalty count”,
• “Ruby Watchco – Watch Lynn go”, April 2010
• “Piazzetta Trattoria – Yonge St. the friendly Dr. John McTavish—Part–time Professor, School
neighbourhood dining spot”, October 2009 of Hospitality & Tourism Management, Regular
• “Via Allegro Ristorante – The ne plus ultra of contributor to Presencia Latina.
road trips” October 2009 • “El Centro Multicultural de St. Catharines
• “The Rock Star and the Hunter of Amuse estrena un Nuevo Director”, March 2010
Bouche”, October 2009 • “Una nueva ministra en Hamilton”,
• “The Ceili Cottage – Food, drink and love”, February 2010
September 2009 • “Santa llego’ a Hamilton”, January 2010
• “Chef Chris Kanka – Woo’ing diners with • “Patricia Cano lanza disco en Hamilton”,
new ideas!”, September 2009 December 2009
Patricia Noonan—Part-time Instructor, CHCA • “Una visita real a Niagara College”,
School of Continuing Education, Regular contributor December 2009
to Liquor Canada Magazine. • “El fu’tbol trae oportunidades”,
• “Putting the Craft back into the Cocktail”, November 2009
Spring 2010 • “Patricia Lo’peze de Vloothuis: La
• “Signature Swizzles”, Summer 2010 honestidad es la clave”, November 2009
Patricia Noonan—Part-time Instructor, CHCA • “Chef Paul: Un france’s con corazo’n latino”,
School of Continuing Education, Regular October 2009
contributor to “In the Spirits” column of • “Jaime Sparks: Tenemos la major
www.vintageassessments.com. disposicio’n de servicio”, September 2009
• “Cast a Spell with Mojitos”, July 2010
• “Grant’s Family Reserve – Thirty Years in
Canada”, April 2010
• “Drinkable Dessert for an Easter Treat”,
• “The Celtic Cross...and other Irish Cocktails”,
• “Banish the February Blahs with Bubbly”,
• “Spirits for the Holidays”, December 2009
• “The Flavours of Anjou and Ice Wine”,
ARTICLES IN NEWSPAPERS
Edward Finstein—Part–time instructor, CHCA School
of Continuing Education, Regular wine column
“Wine Doctor”, Recreation News, since 2005.
Edward Finstein—Part–time instructor, CHCA School
of Continuing Education, Regular wine column
“Bottoms Up”, Beach Metro News, since 1993.
CONFERENCE PRESENTATIONS Dr. Paula Johnson Tew—Professor, School of
Hospitality & Tourism Management (with inputs
Bryan Bessner—Professor, School of Hospitality from Jason Burgess and 10 fourth-year students
& Tourism Management, “The Great Divide: of the Bachelor of Applied Business – Hospitality
Approaches to Leading the Student Journey from Operation Management Program – Aletha Alexander,
Tabular Account Listings to Journal Entries and Amanda Robitaille, Kseniya Kashina, Leila Emami,
Ledger Postings” at the American Accounting Laura Duffy, Lindsay Novak, Marcela Martinez,
Association Conference, San Francisco, USA, Shuang “Alice” Feng, Shima Zarghami, Tracey McAteer)
August 2010. “Generation Y on Vacation: Adventures of Sex, Drugs
and Rock’n’Roll?”, Travel & Tourism Research
Suzanne Caskie—Part-time Instructor, CHCA School Association (TTRA) Canada Conference, Guelph,
of Continuing Education, “Culinary Tourism at the Canada, October 2009.
Centre for Hospitality & Culinary Arts”. Culinary
Tourism Conference, Toronto, Ontario, Canada, John Maiorano—Part-time Professor School of
November 2009. Hospitality & Tourism Management, “A Fiduciary’s
Role in the Measurement, Management and
Winnie Chiu—Director, Compliments Culinary Centre Maintenance of Sustainability Risk” at the 2010
(with Moira Cockburn, Applied Research Food UN Principles for Responsible Investment Academic
Scientist, Andre Dias, Ahmed El-Sohemy, Darren Research Conference, Copenhagen, Denmark,
Brenner, Daiva Nielsen, Derick Rousseau, Lisa May 2010.
Duizer), “Genetic Determinants of Salt Detection
and Consumption”, AFMnet Research Conference, Dr. Michael Z. Qiao—Professor, School of Hospitality
Halifax, Canada, May 2010. & Tourism Management, “Credit and Credibility
for E-Business in China”, the Ninth Wuhan
Dr.Chandi Jayawardena—Associate Dean (with International Conference on E–Business, Wuhan,
Donald Sinclair), “Tourism in the Amazon: Learning China, May 2010.
from the Past and Planning for the Future”,
International CHRIE Conference, San Juan, John Walker—Dean, “Hotel and Restaurants:
Puerto Rico, July 2010. Tapping into Employee Creativity”, Strength in
Services Summit, Toronto, Canada, November 2009.
FUNDED RESEARCH AND INNOVATION Winnie Chiu—Director, Compliments Culinary
Centre (with Moira Cockburn, Applied Research
Adrian Caravello—Professor, School of Hospitality Food Scientist, Sharon Booy – Graduate, Culinary
& Tourism Management, Dr. Chandi Jayawardena Management Nutrition Diploma, Melissa Godfrey –
– Associate Dean and Victor Wroblewski – Part- student, Baking & Pastry Arts Diploma and
time Professor, School of Hospitality & Tourism Pia Armogan – Graduate, Culinary Management
Management, Winterlicious Mystery Dining Program: Diploma), Development of household baking recipes
Creation and Delivery. Total funding of $10,150 from using a gluten free ﬂour blend. Total funding of
City of Toronto – Cultural Services and Colleges $24,500 from George Brown College, Ontario
Ontario Network for Industry Innovation, 2009. Centres of Excellence and N2 Ingredients, 2009
Winnie Chiu—Director, Compliments Culinary
Centre (with Chef Ian Dowsett – Research Chef, Winnie Chiu—Director, Compliments Culinary Centre,
Compliments Culinary Centre, Moira Cockburn, Barbara Dunlop – Professor, School of Hospitality &
Applied Research Food Scientist, Alexandra Phillips – Tourism Management, Hilde Zimmer – Chair, School
Graduate, Culinary Management Diploma and of Hospitality and Tourism Management, Chef
Irene Ngo – Graduate, Culinary Management James Smith—Professor, School of Hospitality &
Nutrition Diploma), Process optimization for the Tourism Management and Chef Ian Grady – Professor,
scaling up of manufacturing for an innovative small George Brown Chef School (with Chef Ian Dowsett –
– batch canning/preserves agri – food business. Research Chef, Compliments Culinary Centre,
Total funding of $23,300 from Mill Pond Cannery & Moira Cockburn, Applied Research Food Scientist and
Preserves Company, Ontario Centres of Excellence 20 students from 2010 Graduating class – Culinary
and Colleges Ontario Network for Industry Management Nutrition Diploma Program), Building
Innovation, 2009 and 2010. Recipes and Understanding Nutrition for Cancer –
surviving Health (BRUNCH). 36 recipes were initially
Winnie Chiu—Director, Compliments Culinary developed by second year Culinary Management
Centre (with Moira Cockburn, Applied Research Nutrition students. 24 recipes were long listed and
Food Scientist, Cecilia Storey, Geremy Capone, Lara 9 chosen to be demonstrated to the cancer survivors
Rootenberg – Students, Culinary Management at the UHN ELLICSR. Total funding of $50,590
Nutrition Diploma, and Pia Armogan – Graduate, from Natural Science and Engineering Council and
Culinary Management Diploma), Sensory & Genetic: Princess Margaret Hospital – Oncology Education,
Evaluation of Taste. Total funding of $61,620 from 2009 and 2010.
Advanced Foods and Materials Network, Ontario
Centres of Excellence and Natural Sciences and Winnie Chiu—Director, Compliments Culinary
Engineering Research Council (NSERC), 2009 Centre (with Moira Cockburn, Applied Research
and 2010. Food Scientist), Development of a line of CHCA food
products. Total funding of $10,000 from George
Winnie Chiu—Director, Compliments Culinary Brown College, 2010 (forthcoming).
Centre (with Moira Cockburn, Applied Research
Food Scientist and Irene Ngo – Graduate, Culinary Winnie Chiu—Director, Compliments Culinary
Management Nutrition Diploma), Formula Centre (with Moira Cockburn, Applied Research
optimization and commercialization of a line of Food Scientist), Recipe optimization and
non – dairy organic, gluten – free, preservative free commercialization of a line of healthy snacks. Total
Quinoa beverages. Total funding of $8,000 from funding of $22,000 from George Brown College and
George Brown College and Your Fitness Dish Inc., Square Snacks, 2010 (forthcoming).
2009 and 2010.
Chef Gary Hoyer—Part–time Professor, School Sobia Khan—Professor, School of Hospitality &
of Hospitality & Tourism Management and Tourism Management, Nutrition Workshop for
Dr. Chandi Jayawardena – Associate Dean (with Physicians. Total funding of $1,600 from Advanced
Rob Honderich and Lauren Fong, Graduate, Hotel Foods and Materials Network, 2010.
Management Diploma), Fairmont Hotels and
Resorts: Organizational Challenges of Rapid Global Chef Deborah Reid—Professor, George Brown Chef
Expansion. Total funding of $6,900 from George School (with Lauren Wilson – 2008 Alumnus,
Brown College and Fairmont Hotels and Resorts, George Brown Chef School), Professional Kitchen:
2009 and 2010. The Experience of the Female Chef. Seed funding of
$2,000 from George Brown College, 2010.
Chef Gary Hoyer—Part–time Professor, School of
Hospitality & Tourism Management and Dr. Chandi Chef Christine Walker—Professor, George Brown
Jayawardena—Associate Dean (with Rob Honderich Chef School, Fruit Preserves. Total funding of
and Lauren Fong, Graduate, Hotel Management $10,000 from George Brown College, 2009
Diploma), Compass Canada: Perspectives on and 2010.
Marketing and Operations. Total funding of $9,500
from George Brown College and Compass Canada, Victor Wroblewski—Part–time Professor, School
2009 and 2010. of Hospitality & Tourism Management and Dr. Chandi
Jayawardena—Associate Dean (with Lauren Fong,
Sobia Khan and Chef James Smith—Professors, Graduate, Hotel Management Diploma), Improving
School of Hospitality & Tourism Management, hospitality hiring; investigating the effectiveness of
Development of recipes for the community and personality measures for selecting good employees.
nutrition teaching model for ethno – speciﬁc Seed funding of $11,752 from George Brown
Diabetes education and prevention. Total funding College and Sigma, 2009 and 2010.
of $110,380 from Natural Engineering Research
Council (NSERC) and Ontario Centres for Excellence.
Three year project since 2008.
OTHER SCHOLARLY CONTRIBUTIONS business plan events at the 31st Annual Developing
Excellence Celebrating Achievement (DECA) Ontario
Chef Rodney Donne, Chef Mario Gozzi, Chef Deborah provincial high school competition, Toronto, Canada,
Reid, Chef Christine Walker—Professors, George February 2010.
Brown Chef School, Contributed to “Professional
Cooking for Canadian Chefs”, 7th Edition, Wiley Joanne Gellatly—Professor, School of Hospitality
& Sons, 2010 (forthcoming). & Tourism Management, Contributed to article
“Codered” by Brianne Binelli, Foodservice and
Elizabeth Driver—Part-time Professor, George Brown Hospitality, January 2010.
Chef School, Vice President, Culinary Historians of
Ontario, Canada 2010. Chef Ian Grady—Professor, George Brown
Chef School, Supplemental Editor, Instructor’s
Barbara Dunlop—Professor, School of Hospitality Manual – Principles of Food, Beverage and Labour
& Tourism Management, Reviewed textbook Cost Control, Canadian edition, Wiley & Sons, 2009.
“Visualizing Nutrition”, Wiley & Sons, 2010.
Chef Sara Harrel—Part–time Instructor, CHCA
Barbara Dunlop—Professor, School of Hospitality School of Continuing Education, North American
& Tourism Management, Reviewed textbook representative for Women in World Association of
“Nutrition for Healthy Eating”, Schiff, 2009. Chef’s Societies initiative, from 2010.
Edward Finstein—Part-time instructor, CHCA School Chef Sara Harrel—Part–time Instructor, CHCA School
of Continuing Education, Presented “The Wine of Continuing Education, As the Americas Continent
Doctor”, weekly radio wine features on Boom 97.3 Representative on the World Association of Chefs
(formerly EZ Rock), on the FM dial, since 2007. Societies (WACS) Education Committee, helped
develop and launch WACS Global Recognition of
Quality Culinary Education Program, 2008 – 2010.
Joanne Gellatly—Professor, School of Hospitality
and Tourism Management, As the Coordinating
Judge led a team of 68 fourth year students from Chef Sara Harrel—Part-time Instructor, CHCA
the Bachelors of Applied Business – Hospitality School of Continuing Education, Keynote Speaker at
Operations Management Degree Program to assist Muskoka Chefs Association Meeting, “Vegetarian
in oral and written judging for the hospitality Trends and Opportunities”, December 2009.
Chef Sara Harrel—Part-time Instructor, CHCA School Andrew Johnston—Professor, School of Hospitality &
of Continuing Education, “Spokesperson for Unilever Tourism Management, Updated and enhanced the
Canada’s Real Food Movement campaign featuring chapter on “Courtesy and Electronic Communication”
Hellmann0s Real Mayonnaise”, September 2009. in Workplace Writing (by Marilyn Holt), Thomson
Nelson, 2010 edition (forthcoming).
Chef Sara Harrel—Part–time Instructor, CHCA
School of Continuing Education, Vice President, Dr. John McTavish—Part-time Professor, School of
Escofﬁer Society of Toronto. Hospitality & Tourism Management, Co–host of
“Presentia Latina” program on Sundays at 101.5 FM,
Chef Sara Harrel—Part–time Instructor, CHCA School 2009 and 2010.
of Continuing Education, Chair, Finance Committee,
Canadian Culinary Federation. Keith Müller—Chair, George Brown Chef School
Chair, Heads of Hospitality and Tourism Ontario
Chef Sara Harrel—Part–time Instructor, CHCA School (HOHTO), 2010 – 2011 term.
of Continuing Education, Chair, Industry Committee
for Chefs and Cooks in Ontario. Dr. Michael Qiao—Professor, School of Hospitality
& Tourism Management, The Ninth Wuhan
Dr. Chandi Jayawardena—Associate Dean International Conference on E-Business, Wuhan,
Member, Board of International Advisors – China, May 2010:
American Hospitality Academy, USA, since 2006. • Track Chair – for reviewing conference paper
submission on the topic of “Innovation
Dr. Chandi Jayawardena—Associate Dean Management”
International Ambassador – The Caribbean • Session chair
and South America, Institute of Hospitality,
UK, since 2000.
STUDENT EXPERIENCE The Chefs’ House team has taken the traditional
learning lab restaurant model and leveraged the
ACADEMIC DELIVERY INNOVATION brand into new possibilities for the students with
the introduction of graduate and industry events
Building Leadership Skills – The CHCA Dean’s such as Emerging Top Talent, an Annual Industry
Recognition Program Led by Cindy Gouveia Senior Recognition Awards program, industry product
CHCA Manager—Industry Liaison, Partnerships & partnerships, a Co-Op program for High School
Academic Operations students and student success proﬁle events. In
addition The Chefs’ House has become the place to
The CHCA Dean’s Recognition Program is a Dean’s
be for visiting international chefs to work alongside
Ofﬁce initiative dedicated to providing students with
faculty and students.
the opportunity to develop leadership skills through
a series of interactive learning activities and events
Culinary Management –
outside of the classroom. Students get to build their
Integrated Learning Program
interpersonal skills and get to network with CHCA
industry partners. This volunteer group has an active Led by Chef Mario Gozzi—Professor and Program
membership of over 400 full-time students who Coordinator and Chef Owen Steinberg—Part-time
dedicate their time to various events both within Professor, George Brown Chef School
GBC and in the local community. All participants are CHCA has a focus on outcomes based learning –
trained in the CHCA First Impressions Standards and which means that learning can be executed in a
they are all recognized through the presentation of variety of formats to ensure that students meet the
a special Leadership Certiﬁcate presented by the Dean. outcomes and become ‘Graduates that are Number 1
Choice of Employers’. Colleges have a strong
tradition of delivering applied education through
Brand Innovation at The Chefs’ House -
traditional classroom teaching, hands-on practice in
‘Learning is the Main Ingredient’
labs and ﬁeld education experiences. We also know
Led by Chef John Higgins—Director, George Brown that we need to develop more ﬂexible delivery
Chef School, Chef Oliver Li—Chef de Cuisine, modes that offer students different kinds of learning
Heather Dyer—Dining Room, Catering and Event environments, more time in real-life situations, more
Manager, Chef Paul Benallick—Chef Technologist, face-time with employers and a greater variety in
Chef Hemant Kanchan—Chef Technologist, Scott scheduling of learning outside of the traditional
McKenzie—Dining Room Technologist and Dave academic structures. CHCA has developed a more
Schwingenshloegl—Dining Room Technologist integrated model that enables students to have
these alternatives. Mirroring the outcomes of the of the top restaurant kitchens throughout Italy
Culinary Management Diploma, this innovative where they complete special research activities.
program applies a variety of learning delivery Upon their return to Canada, in their ﬁnal semester,
methods to help students achieve these outcomes. each student spends a week as a feature chef
Three months of in-school theory and lab classes is at the Chefs’ House restaurant showcasing their
followed by three months of practical application in experience in Italian Cuisine and the completion
The Chefs’ House restaurant as well as ﬁeld trips, of a ﬁnal capstone project.
online courses, restaurant research projects, case
studies and industry visits. This is then repeated Canadian Food History – Toronto
in the second year of the program at a higher level Museum Experience-Applied Learning
with integration into industry through externships. On an Open Fire!
We are now observing that the program outcomes
can be met and even exceeded using this Led by Elizabeth Driver—Part-time Professor,
more organic and integrated approach to the George Brown Chef School
applied learning. History comes to life when Integrated Culinary
Management students take this special general
Culinary Arts – Italian Post Graduate Program education course in the historic working kitchens –
with only open ﬁre places and period equipment to
Led by Chef Dario Tomaselli—Professor and Program
cook on – of Montgomery’s Inn and Campbell House.
Coordinator, George Brown Chef School
Students learn to conduct research, debate social
Similar to the Integrated Culinary Management, and political issues relating to food during speciﬁc
the Culinary Arts – Italian program has a series periods, examine historic dining practices, use period
of outcomes that are met both in the college, at recipes and cook with only the utensils, facilities
our partner institution in Italy and during the and original ingredients available at the time. This
student stages across Italy and in Toronto. Students creates exciting challenges and opens traditional
immerse themselves in the food and culture of opportunities for students. The culmination of this
Italy. Spending three months in Toronto learning course is a capstone project of a historic dinner
the fundamentals of Italian art, culture, language, prepared by the students in the setting of Campbell
agri-tourism and cuisine, students then go to Italy House. This applied learning experience is in an
with two Chef Professors. In Italy they spend two original setting that provides an exciting platform
weeks at our partner institution ALMA – La Scuole for students to fully understand the context and
Internazionale di Cucina Italiana, just outside of value of this course.
Parma. This is followed by a 12 week stage at some
SOCIAL INNOVATION Catelli Healthy Harvest Culinary Challenge
The challenge in this competition was to create
CHEF Project a healthy whole grain pasta dish for breakfast.
Opened to all full-time, Culinary Arts – Italian
Led by Joe Baker—Chair, Continuing Education,
post-graduate students, the applicants were asked
Apprenticeship & Community Programs and Chef
to create a pasta breakfast dish using 5 out of
Kylie Garcelon—Part-time Culinary Instructor, CHCA
the 10 main ingredients on the Catelli list as well
School of Continuing Education.
as utilizing several ingredients that are healthy.
The Community Health Education through Food 8 ﬁnalists were chosen in an iron-chef style
(CHEF) innovative program is a recipe for improved environment and were given a total of 45 minutes
health beneﬁting Toronto’s most vulnerable to prepare their dishes. The winner of the challenge
communities. Recognizing the need for building Leslie-Anne Weeks received $6,500, April 2010.
community health through nutritional training and
culinary skill development among Toronto’s drop-in Nestle Minor’s Risotto Competition
and shelter kitchens, CHCA and GBC’s Community
This iron-chef style cook-off was open to all full-time
Partnerships Ofﬁce developed the CHEF program in
culinary students. Students submitted a risotto
joint partnership with 8* community agencies. In
recipe using selected Nestle Minor’s concentrates
the 4 full-day sessions led by 6 CHCA Chefs during
and bases as well as other listed ingredients and
2009/2010, a total of 377 persons were trained.
equipment. A panel of judges selected the ﬁnalists
*City of Toronto Shelter Support and Housing, based on the balance/suitability of ingredients;
Toronto Public Health, Daily Bread Food Bank, creativity/uniqueness, attention to traditional
Second Harvest, Toronto District School Board techniques/culture, correct ingredient composition.
(and Beyond 3:30 schools), Toronto Foundation for The ﬁnalists were given a total of 45 minutes
Student Success, Toronto Community Foundation, to complete their risotto. The winners of this
Ministry of Health Promotion competition were Stephen Baidacoff and Ian Campbell,
The CHCA has a track record for providing
a rich selection of student experience
opportunities to mix learning in the classroom
with connection to industry. The following list
showcases the incredible individual and team
innovation that the students involved brought
to these events, competitions and fundraisers.
Gingerbread Competition grower and is representative of East Coast Canada.
First and second year Baking and Pastry Arts The ﬁrst place recipe was featured on the Duke
students created and decorated a variety of Pubs menu and named after the winning student
Gingerbread structures such as houses, cottages, David Shanks. It was also showcased on The Chefs’
sweet shops, birdcages and even Santa on the House menu, October 2009.
beach for presentation in the atrium. This annual
event was lead by Chef Laura Bryan and Chef Erica Presentation at Icarus Foundation
McLennan of the George Brown Chef School. The Student Symposium
winning students were: Stephanie Carter and Kristina 65 Bachelor of Applied Business – Hospitality
Vella (ﬁrst place), Maria Zimmer (second place) Operations Management students attended this event
and Susan Flores and Vanessa Glasson (third place), at Ryerson University. 4 students – Azhar Kheraj, Jecel
December 2009. Masi, Esperanca Panzo and Nicole Tryhorn presented
their paper entitled “Customer Preferences towards
Lindt Chocolate Competition Green Initiatives in Toronto Hotels”. This work was
Annually the 3rd semester Baking and Pastry supervised by Victor Wroblewski—Part-time Professor,
Arts students participate in the Lindt Chocolate School of Hospitality & Tourism Management
competition which showcases the skills learned over with support from Joanne Gellatly—Professor and
the course of their program. They compete for prizes Program Coordinator, School of Hospitality & Tourism
sponsored by Lindt & Sprüngli Canada Inc. This Management, 2010.
annual event was led by Chef Donna Sanche of the
George Brown Chef School. The winning students Presentation at Ontario Centres of Excellence
were: Emily Rigo (ﬁrst place), Sarah Fortunato (second Discovery Conference
place) and Julia Ho (third place), November 2009. Sharon Booy—a graduate of the Culinary Management
Nutrition program presented her project “Development
Canadian Chowder Recipe Contest of household baking recipes uses a gluten free ﬂour
Presented by Imago and was open to all students blend” at the Ontario Centres of Excellence Discovery
placed at The Chefs’ House. The applicants were competition. The project was selected as 1 of 5 Ontario
asked to submit an original chowder recipe using college project ﬁnalists. Part of the presentation was
one of Keith’s family brands of beers. For a budget featured in the competition awards presentation
of $10, the recipe should use no more than 12 video, which was shown in front of over 2,000 people.
ingredients, the key ingredient of which is to be This work was supervised by Winnie Chiu— Director,
sourced from a Canadian supplier, producer or Compliments Culinary Centre, 2010.
Online Publications Tastes of Tomorrow – Culinary Club
2 class assignments of Bachelor of Applied This student run culinary club at George Brown Chef
Business – Hospitality Operations Management School has created a platform for a community of
fourth-year students – Jyotesh Karnani and John people who are passionate about the culinary world
Volpe were published in www.foodserviceworld. and all it has to offer. The three main components
com/ online publication. This work was supervised of the club are: education, networking and social
by Victor Wroblewski—Part-time Professor, School of awareness. This initiative is led by Chef Christine
Hospitality & Tourism Management, 2010. Walker—Professor, George Brown Chef School.
Membership is currently 100 persons. Following 10
Best in Wedding Cakes events were held during 2009/2010 academic year:
13 Baking and Pastry Arts students competed in
the 2010 National Wedding Cake Competition
• Culinary tourism tour of Niagara-on-the-Lake
organized by Bakery Showcase in Mississauga. – August, 2010
Students from CHCA won all top awards – Emily • Culinary tourism tour of Prince Edward
Rigo (ﬁrst place), Nicole Sampson (second place) County – June, 2010
and Genevieve Fullan (third place), 2010. • Presentation by Pastry Chef Frederic Monti –
PreGel America – April, 2010
Gold Medal at the Pear Marketing Board
• Presentation by Chef David Lee from Nota
Bene Restaurant – March, 2010
Stephanie Duong—a student from the Baking and • Presentation by Chef Charlton Alvarez and
Pastry Arts Management program won the national
Chef Oliver Li on Indian and Chinese Food –
grand prize – Gold Medal in the Pear Marketing
Board national competition in British Columbia,
representing Ontario, 2010.
• Presentation by Merchants of Green Coffee –
Victory at the Gay Lea • Presentation by Chef Norbert Maushagen on
Shortbread Competition “Everybody Loves Chocolate” – January, 2010
Andrea Schmidt—a student from the Baking and • Presentation by Chef Stefan D. Czapalay –
Pastry Arts Management program was chosen as representing USA rice – December, 2009
a ﬁnalist for the Gay Lea Shortbread competition • Presentation by Chef Laura Bryan and
with her recipe for Maple Glazed Bacon and Chive guests on Tea from around the world –
Shortbread and ended up winning the People’s November, 2009
Choice Award, 2010.
• Presentation by Chef Morgan Wilson
from the Toronto Marriott with SeaChoice
Finalists at the S. Pellegrino Almost Famous on sustainable seafood choices –
Chef Competition November, 2009
Ninth annual Almost Famous Chef Competition was
held in Calphalon. Culinary Management students Culture Connection Club
Sean Abreu and Brian Cheng to represented CHCA
This student run club has created an opportunity
in this competition and received praise from judges.
for Canadian and international students to share
They were mentored by Chef Charlton Alvares and
and learn about different cultures and enjoy all that
Chef Tom Gibson—Professors with the support of
Toronto has to offer. The two main components
Chef John Higgins—Director of George Brown Chef
of the club are: education and networking. This
initiative is led by CHCA Student Peer Leaders –
Nicole Escano of Special Events Planning program,
Hana Park of Bachelor of Applied Business –
Hospitality Operation Management program 12 Special Event Planning Student Events
and Irene Lee of Bachelor of Applied Business – • “Get Lei’d”, with a theme of comedy/
Hospitality Operation Management program, Hawaiian décor was organized by 20
under the guidance of Sameer Farjan—Student students. 100 guests attended and helped
Success Counsellor, Doris Miculan Bradley and to raise $747.
Chef James Smith—Professors, School of Hospitality
• “The Greener Side of Art”, with a theme
and Tourism Management. 14 events were held
of art/environmental was organized by
during 2009/2010 academic year.
20 students. 60 guests attended and helped
to raise $425.
Student Wine Tasting Club
• “CanRock”, with a theme of Olympics/
This student run wine tasting association has
Canada was organized by 20 students.
created opportunities for students to come
90 guests attended and helped to raise
together through wine education and network with
professionals in the industry. This club is led by Doris
Miculan Bradley—Professor, School of Hospitality • “Behind the Mind’s Eye”, with a theme
and Tourism Management and supported by Chef of reality/fantasy was organized by
James Smith—Professor, School of Hospitality and 20 students. 150 guests attended and
Tourism Management and Sameer Farjan, Student helped to raise $1,551.
Success Counsellor. • “Girl’s Night out”, with theme of girl’s
was organized by 20 students. 90 guests
Canadian Association for Food
attended and helped to raise $2,500.
Service Professionals (CAFP) –
CHCA Student Branch • “VII – Seven Deadly Sins”, with a theme
of sin city was organized by 20 students.
This student run branch is led by Doris Miculan
100 guests attended and helped to raise
Bradley—Professor, School of Hospitality and
Tourism Management and supported by
Sameer Farjan—Student Success Counsellor. • “Kill the Lights, Cue the Music”, with a theme
Students participated in the annual Copper Chef of Rock/Hip Hop – up and coming talent
Competition and were placed in the top three. was organized by 20 students. 200 guests
Students, Nyree Allen of Baker Apprentice II program attended and helped to raise $5,211.
and Marie Isabelle Pernal of Baking and Pastry Arts • “World Tour”, with a theme of travel/different
program earned bursaries including the CAFP top cultures was organized by 20 students.
Gold Plate Award. 80 guests attended and helped to raise $744.
• “Flash Your Knickers”, with a theme of 1920s
The Special Event Meeting Planners murder mystery was organized by
Association (SEMPA) - CHCA Student Branch 20 students. 305 guests attended and helped
This student run branch was created by a group to raise $5,796.
of second year Special Event Diploma students • “George Bond 007”, with a theme
with guidance of Ijaz Jamal—Professor, School of of Espionage was organized by
Hospitality and Tourism Management. The branch 20 students. 100 guests attended and
provides students an opportunity to network with helped to raise $1,762.
industry contacts and other future event planners. • “A New York State of Mind”, with a theme
SEMPA – CHCA Branch was developed in 2009 and of New York/girl’s activities/entertainment
received club status by the George Brown College was organized by 20 students. 150 guests
Student’s Association in early 2010. SEMPA held attended and helped to raise $2,410.
three events in its ﬁrst semester and registered close
• “Cirque Royale”, with a theme of carnival/
to 100 members in the ﬁrst three months.
circus entrainment was organized by
20 students and helped to raise $1,440.
A total of $26,339 was raised from the above Culinary Management Student Event –
12 events for charity. Danielle Chateau—Professor, “Marriage of Food and Wine”
School of Hospitality and Tourism Management, This annual student event is a program capstone
Jim Stone—Part-time Professor, School of evaluation project for students in the ﬁnal semester
Hospitality and Tourism Management, led these of the Culinary Management Program. As a part
12 events with support from Ijaz Jamal, Professor, of this course students are expected to stage a
Ballu Thakur and Paul Araujo—Professors and cocktail function, working in teams and preparing
Program Coordinators, Special Event Planning two different appetizers paired with a wine
Diploma program, School of Hospitality and assigned to them. Each year the event gets bigger
Tourism Management, March and April 2010. and this past year over 450 people attended. All
chef professors were involved in overseeing the
2 Bachelor of Applied Business – Hospitality preparation of food for this event, and were led by
Operations Management Student Events Chef Roger Maurer and Chef Mario Gozzi—Professors,
George Brown Chef School. A total of $22,180 was
• “Puttin’ on the Ritz”, with a theme of 1920’s raised towards student scholarships, March 2010.
was organized by 36 students. 90 guests
attended and helped to raise $3,209.
Culinary Skills Students Event –
• “Shake a Tail for Haiti”, with a theme of
“Concert for Inclusion”
1960’s was organized by 43 students. 140
A fund raiser for the Special Olympics 2010 in
guests attended and helped to raise $3,830.
Vancouver was organized by Chef Christine Walker—
A total of $7,039 was raised from the above 2 Professor, George Brown Chef School. The event
events for charity. Danielle Chateau—Professor, raised $4,000, October 2009.
School of Hospitality and Tourism Management, led
these 2 events with support from Joanne Gellatly—
Professor and Program Coordinator, School of
Hospitality and Tourism Management, March 2010.
The Target Haiti Event
Led by Cindy Gouveia Senior CHCA Manager –
Industry Liaison, Partnerships & Academic
Operations, Kurt Stavrou—Recruitment &
The high-energy fundraiser event, organized by
20 CHCA Dean’s Recognition students and
supported by over 100 other CHCA students, raised
money for the victims of the 2010 earthquake in
Haiti. The opening welcome message was delivered
by Glen Murray, MPP for Toronto Central, at XS
Night Club in Toronto in March 2010 where local
musicians who volunteered their time rocked for
the cause. There were a total of 51 corporate and
private sponsors who contributed to the night’s
success that raised $11,827 that was donated
through Free the Children. It was an evening of
great food, entertainment and a large silent auction,
Innovation Report 2009-2010