INDUSTRY THINK-TANK AIMS TO INCREASE INNOVATION AND SERVICE-ORIENTATION OF
TORONTO'S HOSPITALITY SECTOR

Hospitality, Tourism and Culinary Leaders brainstorm industry's next decade at event led by George Brown College Centre for Hospitality and Culinary Arts

TORONTO, Nov. 18 /CNW/ - Local, national and international hospitality and culinary luminaries - led by George Brown College's Centre for Hospitality and Culinary Arts (CHCA) - have embarked on a new initiative to pursue a new level of innovation and service leadership in the industry. The Dean's Circle of Innovation, headed by CHCA Dean John Walker, met earlier this fall and explored the current state of hospitality and culinary arts in Toronto and discussed ways of keeping the industry at the top of its game.

With a goal of making Toronto a Canadian hub of hospitality and culinary arts by 2020, members of the Dean's Circle of Innovation looked at ways the college play a key role helping the sector meet this objective. From the discussion, the think-tank outlined the following five areas of action for the centre's schools of culinary arts and hospitality & tourism management:

• Continue to provide new and innovative products for students, such as new courses, program offerings, research, seminars and workshops.
• Ensure service leadership is a part of everything the student does, inside and outside the classroom.
• Continue to develop strong partnerships with the industry as a way of providing innovative learning experiences, including international study and work opportunities.
• Assist industry partners by providing solutions and networks through applied research (on and off campus).
• Be an advocate for the City of Toronto and help celebrate the city's attractions through partnerships with the city and industry partners.

"Toronto is a choice destination for tourists in Ontario, Canada and around the world. We have all the right tools in place - great restaurants, great sights, incredible service and a range of cultural attractions that are second to none," said Walker. "However, we can't stick with the status quo if we are to succeed long-term. Innovation in what we do for visitors is of the upmost importance and CHCA can help in providing leadership in this area moving forward.

Peter Oliver, a partner in the Oliver Bonacini group of restaurants, also took part in the Circle of Innovation and was encouraged by the discussions that were held and the forum that was created. "Since I opened Jump in downtown Toronto with Michael Bonacini in 1993, so much has happened to help elevate Toronto to a new level in the hospitality. It has been nothing less than impressive," said Oliver. "However, this is not the time to rest on our laurels. Innovation in education is key to keep the success going - despite all the obstacles we may confront."

The issues discussed at the two-day event are directly linked to the plan development at the college, with a real emphasis on preparing students for new waves of thought and innovation in the industry. Additional meetings of the Circle of Innovation are planned for 2011.

"The opportunity to share knowledge with fellow thought leaders in the hospitality field and to strategize about Toronto's surging growth in hospitality, culture and design was enjoyable and well timed," said The Drake Hotel founder Jeff Stober, who also participated in the dicussion. "Participating in a forum with academics and colleagues that deals in such subject matter and, thereafter, consolidates and documents our learnings, means time well spent in providing the educational tools and support our many stakeholders require. We look forward to being a continuing part of this dialogue."  

George Brown College's Centre for Hospitality and Culinary Arts is recognized as a Canadian leader in culinary arts and hospitality training. The college has a long track record graduating top talent and emerging stars serving in restaurants, hotels, convention centres, pastry shops and kitchens around the world, and has produced many of the North America's top chefs and hospitality professionals, including Mark McEwan, Jamie Kennedy, Randy Morton and Minaz Abji.

About George Brown College
With nine out of 10 graduates hired within six months of graduation, Toronto's George Brown College has established a reputation for equipping students with the skills, industry experience and credentials to pursue the careers of their choice. From its two main campuses located across the downtown core, George Brown offers nearly 160 programs across a wide variety of professions to a student body of 60,000 (including those enrolled in full-time, part-time and continuing education programs). Students can earn diplomas, post-graduate certificates, industry accreditations, apprenticeships and four-year bachelor degrees. For more information, please visit www.georgebrown.ca. 

For further information:

Paul Zanettos
George Brown College
Mobile: [phone]
[email protected]