By Rachel Kohl
Delicious confections continue to rise in the ovens, and George Brown College’s (GBC) Chef School continues to rise to the challenges presented by COVID-19.
Chef John Higgins, director of hospitality and culinary enterprises, leads a team, including manager Eoghan Banks, support staff, and culinary students, to deliver The Chef’s House (TCH) Marketplace to the public.
The pop-up marketplace opened its doors on September 14 at the beginning of the Fall semester. Notably, the storefront was assembled, from start to finish, in under four weeks.
“The idea of The Chef’s House is really just a pivot from what we’ve done before,” Higgins says.
The Chef’s House Marketplace amalgamates GBC foodservice venues Chef on the Run, the Café and the Restaurant into one location. Aside from offering customers a chance to purchase food that is both gourmet and affordable, the pop-up ensures that culinary students do not lose out on developing their skills in real-world settings.
On-site training is an essential component to success in the culinary field, and TCH’s restructuring serves as a poignant reminder that COVID-19 hasn’t taken every opportunity away. The ways we choose to adapt to less-than-hospitable climates can directly alter their impact on us, and GBC’s culinary program is continually undergoing shifts to keep up with the industry’s constantly changing professional landscape.
“It’s vital we keep on changing what we’re doing,” Higgins says.
Chef Higgins’s team has had to receive approval from many groups, from security to facilities management and health and safety, to get the restaurant open. He is adamant that all of their hard work was well worth it.
“This has to be a safe environment for the students, the staff and the customers.”
Ying Wang, a Baking and Pastry Arts Management student at GBC in her third semester, recalls the obstacles she has been forced to overcome during her rotation at TCH, which ended on October 9. This involved a lengthy transit commute into the downtown core.
“I had to choose public transportation. I needed to wear a mask and goggles to protect myself during COVID-19,” said Wang.
Despite the precarious nature of her travels to TCH, Wang says her time at the Marketplace was amazing. She was encouraged and mentored by Chef Adrian Rusyn, in addition to being given the freedom to make desserts and breads autonomously. Though Wang has always made desserts for pleasure, she says her experiences at TCH have been eye-opening, particularly concerning the business side of pastry making.
“It is often impossible to sell all the goods in one day”, Wang says. She mentions the importance of understanding not only quantity but how to maintain product quality and freshness.
“It’s all about the student learning”, Higgins says. “I think the learning is superb.”
The chef provides a breakdown of the personal protective equipment (PPE) routine for culinary students at GBC. When students come in on the North side of the building, some go to the upstairs kitchens and others go downstairs. At this point, a “bubble” takes effect, meaning that no one can travel between the upstairs and downstairs, and students must stick to their designated work floors.
Following proper hygiene guidelines is always important, but it’s even more crucial during a pandemic. Higgins says everyone involved at TCH is frequently washing their hands and ensuring the place is kept clean.
The Chef’s House has found a recipe for success with its hands-on approach to culinary training. Chef Higgins references a phrase he coined a few years ago at TCH: learning is the main ingredient. It couldn’t be more applicable today.
Higgins shares that TCH Marketplace is currently enjoying good business. Customers return with regularity for more of the establishment’s renowned offerings.
“All the staff give 150 per cent to make this happen, and that’s what it’s all about”, he says. “The students are happy, and they are actually learning more now, doing this, than they would’ve learned in the past, to a certain degree.”
