What’s Happening at the Chefs’ House

The Chefs’ House is pleased to announce a special Italian menu as part of the Culinary Arts Italian program at George Brown College. The postgraduate program is a partnership with ALMA, the world’s leading international and educational training centre for Italian cuisine. Our students worked and traveled within different regions of Italy for their stages and worked at a variety of restaurants, many of them Michelin star-rated.

 
Chef student Alvydas Brazukas says that his experience at the 2 Michelin star La Torre del Saracino in Vico Equense, Naples enabled him to learn about “the elevation of cooking. Italian cooking is about simple flavours but there is a level of execution and perfection to the cuisine.”  He took his skills learned in Italy to create herb-crusted pan seared beef tenderloin with salsa italiana and potatoes. The dish – as part of his three-course menu was created and executed by him for one week (students execute one Italian themed lunch and dinner every week until the end of the semester, April 17, 2015). The experience is transferred over to The Chefs’ House. Brazukas explains, “the chefs here give us the guidance we need but they let us run the show.”

 

The three course dinner menus at The Chefs’ House are $41, a fraction of the cost you would receive for the same quality meal at restaurants around the city. “Our experience would be specific to our region, which was helpful to figure out where I wanted to cook,” says student Heather Brumwell, who cooked at the 1-Michelin-Star Pascucci restaurant at the Hotel Al Porticciolo, just outside of Rome.
Brumwell’s experience was different because she decided to specialize in making pasta. Her ravioli dish filled with Sea scallop, tomato water emulsion, micro basil, and pink peppercorns was so popular that head Chef Oliver Li wants to use it as a feature dish for visiting chefs.
For student Alexandra Browne, her stage experience at Locanda Gulfi near Ragusa, Sicily enhanced her speed and multitasking in the kitchen as well as changed her mind about working with pastry. Due to the regional specialty of cannoli, Browne’s dessert choice for her dinner menu were the creamy ricotta-filled pastries. Browne says she really grew as a person during the experience.  “I have learned to just keep trying, to never stop learning, and to be open as possible to opportunities.”
The Chefs’ House Italian program is truly a way for diners to give students the hands-on experience they need to succeed in the industry. Brumwell says, “ The Chefs’ House has everything we need so it was such a pleasure to be able to design and execute our own menus and really show ourselves on a plate. We wouldn’t get this opportunity anywhere else.”
The Chefs’ House is located at George Brown College on 215 King Street East, just west of Sherbourne Avenue. Hours are from 11:30 a.m. – 1:30 p.m. for lunch service. For dinner service, patrons will be seated from 6 p.m. – 8 p.m. For reservations, please call 416-415-2260 or visit thechefshouse.com

 

 

TwitterGoogle+FacebookLinkedInDiggStumbleUponBlogger PostDeliciousShare

Other News

St Jmaes Town

Flavours From Our Neighbours

Flavours From Our Neighbours is a full-flavoured catering collective that is deeply rooted within the St. James Town community. Not only does the initiative help to feed the neighbourhood and generate … [Read More...]

charlis-freewheels-1

Charlie’s FreeWheels

Contributed By: Reagan McSwain. “Today was epic! The sun was merciless and the winds wild and deranged. The pace I made was really fast with the heavy wind on my back. I endured the scorching sun and … [Read More...]

bostok-hathaway

GETTING TO KNOW YOU

Cabbagetown is a neighbourhood of beauty, heritage, cultural diversity and inclusion. Anita and Noman are proud to contribute this regular feature where you get to know the people and businesses that … [Read More...]

MM_ParliamentNewsImage_web

“COVID-19: A Positive Return”

Contributed by Momentum Montessori. As many of us continue to work from home, there is a percentage of the population who have physically returned to work. Despite many uncertainties of how businesses … [Read More...]

yael1

Yael Gottesman

“ I knew I wanted to be a writer since I was a little girl. Diaries and journals, and stories accumulated in my room for years. Among them, a lengthy letter to the editor of the “Chicken soup for the … [Read More...]

weenen-general-home-0ffice

Your Home Office!

Contributed by Kathy Flaxman. Working at home can be bliss: the freedom and flexibility to get the job done on your own terms at your own speed, without commuting and with access to a full … [Read More...]

DWF-Grave-stone-copy1

I have certain expectations

Contributed by Duncan Fremlin. I read the obituaries every day.  They’re the only part of the newspaper I can rely on to be truthful.  I even read the obituaries in my hometown newspaper in Sault Ste. … [Read More...]

OPEN-HOUSE-homelife1

Considering an Open House?

Contributed by Gerald Michaud, Broker - Manager, HomeLife/Realty One Ltd., Brokerage. As of August 12, for all regions in Ontario, the Province has lifted the prohibition of in-person open houses.  … [Read More...]

Create, Listen, and Experience

Jobim Novak is a 25-year-old writer and spoken word artist. He is also a mental health advocate and speaker who has been a friend of Bell Let’s Talk for the past three years. Trained as a Child and … [Read More...]

missionbonita-and-friends

“MISSION BONITA”

Children’s web series Premiers on youtube. Toronto, Ontario - “Mission Bonita” will make its YouTube debut at 11AM, Tuesday, August 18th.  The highly anticipated children’s web series comes from the … [Read More...]

Maples-on-Sumach

Maples on Sumach?

Contributed by Randy Brown. There is an exceptional feature in Cabbagetown which mostly goes unnoticed– the chestnut trees on Sumach. This line of chestnut trees runs beside the Necropolis north from … [Read More...]

dee=hope

METAPHORICALLY TRANSFORMED

Contributed by Erdine (Dee) Hope, Toronto Writers Collective - My name is Dee Hope. That is what I am called here in the downtown core, where I grew up and worked for the past fifty years but is now a … [Read More...]