Welcome to Food Court Social 2022. We are excited to be back together in person. The George Brown College Foundation’s Board extends its gratitude to all of this year’s Food Court Social new and returning sponsors as well as attendees.
Over the past nine years, we’ve raised more than $2.84 million to support students in George Brown College’s Augmented Education Program. This year, with thanks to your generous support, 100% of this year’s Food Court Social net proceeds will go towards George Brown College’s Augmented Education Program.
Chair of the George Brown College Foundation Board of Directors
Chief Executive Officer, CAPCO Canada
Director, Chair of George Brown College Finance and Investment Committees
Chief Executive Officer Wealthsimple Foundation
Chris Campbell Director
Vice President, Toronto Carpenters’ Union Local 27 Equity, Diversity, and Inclusion
Representative, Carpenters’ District Council of Ontario (CDCO)
Director
President, George Brown College Foundation
Julian De Gasperis Director General Manager/Executive Sales
DG Group
Director
President, George Brown College
Erin Griffiths
Director, & Member of the Finance and Investment Committees
Senior Vice President, Client Solutions & Direct Investing, Scotiabank
Michelle S. Henry Director
Partner, Borden Ladner Gervais, LLP Leslie McLean, RN, MScN
Director
Health Care Consultant
Damon Murchison
Director
President and CEO
IG Wealth Management
Marissa Soumalias
Director & Member of the Finance and Investment Committees
Chief Executive Officer, Mission Inc. Ray Williams Director
Managing Director and Vice Chairman
Financial Markets, National Bank Financial
“I decided to be a part of the Culinary Skills (Preparatory Training) Program with full intentions of upgrading my culinary knowledge and skills and to enhance myself within that field whether it is at the front or at the back of the house or maybe being self-employed one day. My enrolment in this program was well worth it and this learning experience made a huge difference in my life as I learnt essentials skills that will push me forward towards a better future. I gained excellent work ethics during this learning period. I have learnt to be open-minded and confident with a zeal for independence in my journey through my studies and I am now aware of who I am and what I would wish to be within the culinary industry. My life’s journey brought me to George Brown College partaking in this program where I have gained so much knowledge and experiences which has changed and enhanced my perspective of myself and of the culinary world.”
Julia St. CroixGraduate 2021, Culinary Skills (Preparatory Training) Program
An exclusive dinner for six at Sushi Masaki Saito! This is an opportunity to enjoy an evening of authentic Japanese omakase at Canada’s first and only two Michelin-Starred restaurant! This will allow you and your guest to experience first-hand the masterful creations from Chef Masaki Saito.
Custom, one of a kind pair of Muskoka chairs. Hand crafted by the Augmented Education Construction Program students.
These unique packages of Nobis gear will get you ready for the Winter season. Featuring a Heritage Men’s Parka, Rae Ladies Aviator Jacket, Elain Knit Toque and Jaylen Unisex Knit Moulded Bucket.
Visit our auction page for more information! www.32auctions.com/FoodCourtSocial2022
This year’s auction features one-of-a-kind must have items.
We encourage you to bid early and bid often!
SPICY BEEF TARTARE with Crispy Shoestring Potatoes Chef Forrest Lui
HOT ALDERWOOD SMOKED SALMON
garnished with salmon caviar, beet and fiddlehead drizzle and cedar tea with cranberry Chef David Wolfman
MINI BEEF WELLINGTON VOL-AU-VENT & SEARED BRUSSEL SPROUTS with Maple Bourbon Bacon Jam & MINI PHYLLO CUP with Triple Cream Brie and Apple Cranberry Compote Augmented Education
White Soy, Labneh, Peas, Beets and Herbs
The Edible Story
Koji, Yogurt, Tamarind, Raisins, Shallots Chef Aakash Dhall
(Lotus Root Ball)
Chef Haruna Makino
Glory Hole Doughnuts
ACKEE AND SALTFISH FILLED BARA & CALLALOO FILLED BARA & JERK CHICKEN hardo bread Chef La-toya
MUSHROOM SAUSAGE & MUSHROOM TEA (1970s Cape Breton Biscuit) & VENISON CARPACCIO with Cedar Fluid Gel, House Made Mustard & Fresh Pickles Compass Group Canada
Birdy’s Daughter Coffee poured over a glass of Ice Cream and Vodkow Cream Liquor Birdy’s Daughter & Vodkow
*available upon request
