27 November 2007

GBC applied research in the news

Today's Report on Campus Research, in the Globe and Mail's Report on Business, contains an excellent story on the Compliments Culinary Centre, The George Brown Chef School research kitchen. The print version (page B24) has an excellent photo of Chef James Smith and Food Scientist Winnie Chiu working with students on some culinary magic in the test kitchen. The Compliments Culinary Centre is a partnership with Sobeys, and represents just one of the many applied research capabilities at the GBC research labs.

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