For those in the food industry, George Brown is where it’s at. With chefs like Carmen’s Luis Valenzuela and Local Kitchen & Wine Bar’s Fabio Bondi emerging from its doors, the college is recognized as one of the best culinary schools in Canada. Not only does it provide food enthusiasts an education, but it also allows us outsiders a sneak peak at emerging talent thanks to The Chefs’ House.

Located in the heart of the King Street campus, this resto showcases just what its students are capable of. As part of the postgrad Italian program, budding cooks are sent to Italy, where they are further trained, immersed in language classes and sent to work at restaurants that often come with a Michelin star. Upon return, each student has to create and execute a lunch menu, mining their Italian experience and focusing on different regions of Italy. Selling it to the public is the next step: a four-course lunch ($31) progresses from antipasto through primi (usually a pasta), secondi (the protein) and, to finish, dolce.

When we popped by, chef Haewon Choi’s lunch began with a seared scallop and shrimp dish, topped with walnut pesto and zucchini sauce (pictured at top). Next emerged a pici pasta with a chicken ragu sauce, while her main was braised beef of Florence paired with sautéed veg and a carrot purée. The finishing touch was a Fiorentina sponge cake with mascarpone mousse and saffron cream.

With the chef and menu changing weekly, there’s really no better way to get amazing Italian food from Toronto’s next top chefs.

The Chefs’ House, 215 King St. E., 416-415-2260