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

 

 

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