Charity event raised $150,000 in support of augmented education programs at GBC
George Brown students from the chef school preparing their dish at the Food Court Social
Photo: Dora Liu/The Dialog
What is perfect? One explanation could be doing something creative and meaningful that helps others and that makes everyone happy. By this definition, the fundraising event The Food Court Social held on Sept. 15, was perfect!
The event was held by the Young Leaders Council in support of the augmented education programs at George Brown College (GBC). Since one of the augmented education programs is the assistant cook extended training (ACET) program, using a food court concept as the event’s format, made this charity party more fun and purposeful.
Of course, this food court was not ordinary. It gathered nine great chefs from nine great restaurants in Toronto and only let them serve one type of cocktail food from their booths. This triggered a very interesting competition between them and gave the guests a chance to enjoy many of the most delicate cocktail dishes at one time.
The event had a seasonal game meat elk bannock served by George Brown’s team, lead by Chef David Wolfman. There was also an aromatic braised rabbit ravioli with foie gras mousse by George Brown’s alumni, and also celebrity great chef Mark McEwan.
George Brown’s graduate Nuha Hameed from the ACET program, was smiling as she worked as a preparation cook on Chef Wolfman’s team.
“Yes, I am so happy. It’s a great job in a great event,” said Hameed about her participation.
Hameed also said, “the program sent me to Ritz-Carlton for a six-month work placement. After that, I got a job in a retirement home.”
Therese Lane, also a graduate from the ACET program, was dressed up with an elegant hair cut that night. She said that she has suffered from bipolar disorder for most of her life, but the ACET program helped her regain confidence, and that “a lot of training made it easier for me to concentrate, and no time to think too much.”
Among other chefs participating was Chef Donner Dooher from Mildred’s Temple Kitchen, who made a savoury pancake topped with extremely tender grilled beef; Chef Rob Gentile from Buca Restaurant who prepared a lovely mini scallop with caviar and cream sauce; and Chef Michael Stadtlander who served a skillful hot-smoked fish fillet with pumpkin soup.
Chef Hiro Yoshida from Hiro Sushi Japanese Restaurant hugged Chef Tom Riley from Oliver & Bonacini Restaurant, talking happily about their first Food Court Social experiences.
In addition to the unlimited good wine and custom cocktails by award-winning mixologists, funky music and gorgeous lighting in the historic Artscape Wychwood Barns building made this the perfect event.
“That’s cool! Fantastic! It’s more than I expected. We definitely will come again,” said Katherine Marseu and her friend Juhan Laur. These were common comments from the guests I met that evening.
James Ricci, the chair of The Young Leaders Council, and his team announced $150,000 in net proceeds at the event for the two ACET programs at GBC.
Lane said she was appreciative of what Ricci’s organization did as he put a friendly arm around her shoulder.
While helping others, this amazing event came together perfectly.
