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Chef Shonah Chalmers is shaping the next generation of chefs

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By Amy Bostock When chef Shonah Chalmers enters her classroom at Humber College, she brings with her a passion for local sourcing and sustainable practices,...

Canadian Immigration Policy Changes Ripple through the Foodservice-and-Hospitality Industry

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By Roseline Victoria Vijayakumar The ever-evolving landscape of Canadian immigration policies has left a palpable impact on the foodservice-and-hospitality industry that’s still grappling with severe...

ORHMA Conference Shines Spotlight on Technology

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By Amy Bostock and Nicole Di Tomasso TORONTO — The Ontario Restaurant Hotel Motel Association (ORHMA) recently hosted its second annual Ontario Hospitality Conference at...

ORHMA Hosts Second-Annual Ontario Hospitality Conference

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By Amy Bostock and Nicole Di Tomasso TORONTO — Last week, the Ontario Restaurant Hotel Motel Association (ORHMA) hosted its second annual Ontario Hospitality Conference...

Humber College Graduate Claims Top Spot at Skills Canada National Competition

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TORONTO — Emma Kilgannon, a recent graduate of Humber College’s Baking and Pastry Arts Management program, claimed the top spot in the Pâtisserie and...

George Brown College Names New Dean, Centre for Hospitality & Culinary...

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TORONTO — After an extensive search, Rudi Fischbacher will be joining George Brown College (GBC) as the Dean, Centre for Hospitality & Culinary Arts starting...

Tony Fernandes Wins Lifetime Achievement Award from CCF Toronto

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TORONTO ― The Culinary Federation Toronto recently named chef Tony Fernandes as this year’s recipient of the Lifetime Achievement Award for the Central Region...

College and university foodservice programs have been forced to pivot

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When COVID-19 forced college and university students to evacuate campuses to curtail its spread, campus dining was left in the dust. As part of its...

Chef John Placko Believes in the Waste-Not Want-Not Approach

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If you’re looking for John Placko, you’ll likely find him doing a solo act at his recently established production kitchen. These days, the modern...

Living Wages are the Gorilla in the Room

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Recently I had the pleasure of listening to The Educators episode of Foodservice and Hospitality’s Table Talk podcast, a discussion between editor/publisher Rosanna Caira...