Our Services: The Marriage of Culinary Arts and Food Science
In-house professional chef working with experienced food scientist
to deliver expert services:
- Nutritional Analysis
- Using Genesis R&D SQL software
- Extensive nutritional database
with 26,000 food ingredients
- Automatic nutrient
analysis
- In Canadian format (bilingual format)
- In US format
- Full labelling capabilities - Standard, Tabular,
Aggregate
- Trans fat data & label display
- Creation of accurate Ingredient
Declarations & Labeling (Canadian & US
format)
- CFIA compliance
- FDA compliance
- Recipe Creation and Testing
- Expert culinary consultation with client
collaboration
- Professional chef to create value
added consumer recipes
- Professional chef to test
customized recipes
- Recipes to enhance your product
versatility
- Cooking demonstrations
- Food Product Concept and Development
- Trend based culinary concept
ideation
- Commercial adaptation & scale up know-how
- Innovative
product development
- Competitive analysis
- Ingredient selection and recommendation
- Sensory Evaluation
- Venue for consumer focus groups
- Qualitative Expert Chef Panel
- Quantitative central location
test
Private Function Room
- Private function room at The Food Innovation Studio Chef's
Table for up to 17 people
- World-class culinary experience
with customized menus
- Wine and food pairing in a fine
private dining facility
- Interactive cooking demonstration
- Our Chef creates 'culinary theatre' while preparing your menu and showing you some of the tricks of the trade.
- Plasma screens for multi-media
presentations
- Service excellence - our students will
help make your experience memorable
- Try The Culinary
Studio experience for corporate meetings, media events,
product launches, team building and those special
recognition occasions
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To learn more about our collaborative research projects with industry and community partners, click here.
About Us
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Winnie Chiu
Winnie Chiu is a food scientist and brings with over 18 years
of research and development experience in both consumer
packaged foods and the flavour
ingredient business. She is the Director for the Compliments
Culinary Centre at George Brown College, a partnership
with Sobeys Inc.
Winnie received a B. Sc. (Hon) from the University Of
Westminster, U. K. and subsequently gained her M. Sc.
in Food and Management Science from King's College,
the University Of London, U. K.
Winnie can be reached at
wchiu@georgebrown.ca |
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Testimonials
"Our teambuilding experience at George Brown was top notch. The detailed planning and site visit offered by Winnie allowed us
to customize the program for our newly amalgamated group. It was a fun and effective way of working with our colleagues, both new
and old, in
a non-work environment. The Chef and his team of student volunteers expertly guided us as we worked together to achieve
gastronomic success!"
Ken Lindsay
Corporate Correspondence Manager
Ontario Ministry of Energy and Infrastructure
"Our team came for a day of learning, fun and flavour and we had all
in abundance with the nicest possible people and experience
in the Food Innovation Studio... bravo!"
Lorna Marsden,
President,
York University
"The Food Innovation Studio was a wonderful venue for our team to learn, cook and EAT! Kudos to The Culinary Team for a terrific time. Cheers!"
Howie Wong,
General Counsel-Corporate,
Toronto Community Housing
"During the planning stage of our Vintage Champagne Tasting event, the Food Innovation Studio team offered levels of expertise
that resonate a World Class Experience.
The food and service were marvellous for the quality & presentation. Thank you for such a memorable time. We
will definitely consider your services in the future."
Doris Miculan Bradley,
360 Restaurant at the CN Tower,
General Manager / Maitre'd / Sommelier
"We recently had the great pleasure of discovering a hidden gem in Toronto and in our industry. The Culinary Team showcased
on a wonderful culinary experience that allowed us to provide our guests with a creative menu, exciting wine pairings and a venue
that encouraged great conversation and interaction with the culinary team. John Walker, Chef John Higgins and the leadership
team at George Brown are to be commended for creating and operating this showcase for excellence in culinary education in Toronto."
Scott Allison
Vice President Sales and Marketing
Marriott Canada
"The food was amazing, and there was a very good balance of time spent being 'entertained' by the chef - who demonstrated how to cook the food - and time talking business. I wouldn't hesitate to recommend this venue for similar events for the City."
Hamish Goodwin
Urban Designer, City of Toronto
Pictures
Click on image to see the enlarged photo
Contact
For more information contact:
The Food Innovation Studio,
George Brown Chef School
300 Adelaide Street E
Toronto, M5A 1N1
Tel: 416.415.5000 x 6400
Email:
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