George Brown College in the News

“At a tiny roadside shack in rural Mississippi, Anthony Mair had a fried-chicken epiphany. The menu was just chicken and chips. The frying was done outside on a small burner. Mair, a George Brown graduate then cooking his way through the South, guessed this prevented kitchen fires…. Mair, 42, has been striving to replicate the taste ever since. At Harlem Underground, the three-month-old restaurant he co-owns, he marinates quartered chickens in buttermilk for at least 24 hours, slitting open the legs so the tenderizing liquid penetrates…” [More... ]

“The colleges and universities advocacy groups had positive responses. “Greater numbers of people will get the higher education and training they need to achieve success,” said Anne Sado, the chair of Colleges Ontario committee of presidents, and president of George Brown College. “This is an important commitment to people’s futures and to producing a stronger workforce in this new knowledge economy.”…” [More... ]

“...Unfortunately for participating restaurants, many guests have a negative perception of Winterlicious due to a previous experience or bad reviews from family or friends. Many assume the reduced prices will translate to smaller portions and poor service, perhaps even thinking servers will look down on them for taking advantage of the promotion where checks and tips are typically smaller. Consumers are also wary of the number of meal choices and vegetarian options, and this apprehension grows when restaurants fail to post their Winterlicious menus online. It’s difficult for operators to break these preconceived notions and squeeze into the choice-set of an avid restaurant-goer. 

Such truths are not lost on the City of Toronto, which helps organize the Winter and Summerlicious events each year. In fact, city reps approached George Brown instructor Adrian Caravello about including George Brown College students, like me, in Winterlicious mystery shops in which we would report our findings to the city. 

George Brown made sure each candidate was well prepared for the task at hand with courses like Professional Guest Service and Dining Room Theory and Simulation...” [More... ]

“...George Brown hospitality student Derek Baker waited from September to December to hear if he’d be approved for funding. Having paid $145 to hold his spot, Baker started classes this past January although he can’t afford the tuition.

Last time he spoke to his career counsellor, she told him he’d have to drop out of school because Second Career isn’t available to those who are already students...” [More... ]