I've been looking through these forums and have found varying opinions on GBC. Back in 2004 there seem to have been some very anti- opinions expressed, with people going so far as to say they would not hire GBC grads or if they did would only hire them for the dish pit!
I'm wondering if anyone out there - current students, recent grads, industry professionals - would like to chime in with a more up-to-date opinion?
I ask because I'm currently taking Culinary Arts I (the non-professional stream, so not graded) and am considering (wishful thinking so far but we'll see) switching to the full time professional program there. I know the other Ontario options are Liason and Humber College, correct? But GBC works better for me location wise. And then there's LCB in Ottawa, but apart from the fees, I'm not willing to relocate.
However, seeing the opinions above has made me reconsider. I'm enjoying my current course (although it's very basic), and the school's facilities seem very good - but I don't have any basis for comparison.
Any feedback at all would be greatly appreciated.
p.s. my goal is not necessarily to become a chef - I just want to cook for a living. What form that will take remains to be seen....