The extended facility builds on the success of the food innovation and research studio
The Wine & Beverage Theatre at 215 King St. E. Photo courtesy of George Brown College
“When your neighbour is building a barn, you are building a barn,” said Robert Luke, vice president of research and innovation at George Brown College (GBC).
Luke was at the opening ceremony of the food innovation research studio (FIRSt) at 215 King St. East building, and said this attitude, which he learned growing up in Saskatchewan, reminds him of the new research hub. “We are here working together to stand something up that is really the best in its class.”
215 King St had been under construction since April. The launch event brought together various GBC industry partners, sponsors, and supporters. Live music, appetizers prepared by culinary students, and an open bar complemented the evening.
Michael Fagan, host of the Discover Wine Youtube series, was a special guest during the event. Being famous, by his own statement, for opening bottles of wine with weird instruments, he opened a bottle of champagne to raise a toast for the new facility.
215 King will enable industry innovation and help GBC deliver its responsibilities as one of Canada’s leading culinary and hospitality educators, said Lorraine Trotter the dean of the centre for hospitality and culinary arts.
Research Infosource Inc., a group which publishes annual rankings of colleges and universities, recently rated George Brown as this year’s number one research college in Canada.
“The facility at 215 King East will provide a full-scale platform for food and beverage product development and innovation including business innovation, product launch, analysis, testing facilities and commercialization support,” said GBC president Anne Sado.
Trotter said that students will be able to do food product development on the fourth floor in the FIRSt and beverage development, as well as product launches and food pairings, on the third floor. Events and sensory evaluation can be done on the second floor and new products from 215 King St will be available in The Chef’s House on the main floor.
According to Trotter, the research hub will be a place of learning and collaboration that will enable GBC hospitality students to learn product development and commercialization skills while meeting industry partners and participating in product development. Students interested in creating a company or product, can contact start GBC or the applied research office for support, according to Lisa Marchitto, a corporate communications manager at GBC.
“We are helping industry to innovate while giving students the experience to work within this innovating industry,” added Luke.
Sado said FIRSt has helped 131 clients develop 212 new products, enhance 235 existing products, get 52 products to market and provide 273 customized services.
Sado said the new research lab will open in March, offering support to 14,000 hospitality alumni, 3,200 new and returning students as well as all GBC students who have an idea they would like to bring to the industry.
According to Luke, the studio does various projects from hour-long nutritional analysis to recipe development that might take months.
“The new facilities in the building will allow students to gain hands-on experience in their field,” said Sado who adds that the facility will directly benefit Southern Ontario, generating new jobs and influencing business growth.
