George Brown College Culinary Alumni to Compete at Bocuse d’Or 2019 Finals

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TORONTO — A team featuring several recent George Brown College graduates and staff will represent Canada as they compete at one of the world’s most prestigious culinary competitions. Bocuse d’Or takes place January 29 to 30, 2019, in Lyon, France and a fund-raising initiative has been launched to help support Team Canada in its quest for gold.

In April 2018, Team Canada qualified for the upcoming Bocuse d’Or 2019 finals in Lyon by placing second behind the U.S. at the continental qualifying competition in Mexico. At the final competition, Team Canada will be one of 24 participating countries and will consist of lead chef and George Brown alumni Trevor Ritchie; chef John Higgins, director of George Brown College’s Chef School, who will serve as Bocuse d’Or President and jury member; and chef commis and George Brown graduate Jenna Reich. George Brown graduates Nick Lin, Kevin Buck and Angeline Brascoupé will serve as kitchen assistants. Team Canada’s coach is chef James Olberg.

Described as the Olympics of the culinary world, Bocuse d’Or takes place every two years and showcases the best young chefs from around the world.

“As a long-time leader in culinary education, George Brown’s Chef School is proud to support Team Canada and our alumni as they prepare to compete in the world’s toughest and most esteemed chef competition,” says Lorraine Trotter, dean, Centre for Hospitality and Culinary Arts, George Brown College. “The team is comprised of highly trained professionals with enormous creativity and skills that will be on full display during the competition. We can’t wait to see what they create.”

Donations to help support Team Canada on the road to Lyon can be made at georgebrown.ca/teamcanada.

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