Student cooks mingle with the crowd in the George Brown foyer
The Promising future-chefs were out to impress with their eye-catching displays of appetizers. With so much selection it was really tough to choose what to nibble, especially when some were so very good that we had to have two of them…maybe three...ok finnnne, four.
Fresh spring rolls
Bison Carpaccio with Root Vegetables puree (thinly sliced Bison cured with Juniper berries)
The atrium was filled to the brim with hungry foodies who bustled from table to table. We fought our way through the crowd and ate and ate until we were completely stuffed (I’m talking after a large Thanksgiving meal full!). While we were buzzing around we had the pleasure to run into Chef John Higgins. We stopped to chat while tasting succulently sweet honey ginger chicken skewers. Between bites he told us how proud he was of all the students. And of course he should be. Almost every morsel that entered our mouths caused a reaction of “ooh”, “mmm” or “ohmygawd, you have to try this!”