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Siegfried's - George Brown College

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Has any one ever eaten here?

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  1. I haven't eaten there since I graduated from George Brown (Culinary Management) in 1999. Unless it's changed, the dishes are well prepared (by chef school students) under the supervision of a chef instructor. In those days, the menu was different every day, and the price for a full-course meal was unbeatable.

    Having worked as a student in Siegfried's kitchen, I can attest to the fact that the student chefs work extremely hard and the food that goes out is usually quite good.

    The dining room is run by hospitality students. They try hard, but sometimes the service is somewhat lacking.

    1. hm.. this sounds very interesting! Where is it, and what kind of food do they serve?

      1. George Brown hospitality campus is at Adelaide & Sherbourn.
        They offer lunch and dinner at incredible prices

        http://www.georgebrown.ca/diningroom/...

        http://www.georgebrown.ca/diningroom/...

        1 Reply
        1. re: Pebbles

          holy those are good prices, and the menu actually sounds VERY appealing. Im never really in that area, but next time I am I'll definetly check it out

        2. I ate there about two weeks ago - meant to post a review but forgot. Here we go :-)

          - Ambience is a little unsettling. You are obviously inside a school, and it takes a while to shake that off. I felt like it was parent-teacher night, or a Christmas pageant.

          - Service was pretty laughably bad. Our server brought everyone's cocktails but mine, then didn't apologize when my husband reminded him. He did not know the menu well. And, he never checked in to make sure we were okay after serving appetizers, mains, or dessert. He was pleasant enough, but just didn't seem to have the helpful/thoughtful gene.

          - Food was mixed. Some was excellent - an onion & stilton tart with a FABULOUS pastry, IIRC, was a standout. And some was good but flawed. (A slow-cooked beef for example hadn't cooked long enough to render the fat.) In general I would say very good.

          - And of course it was cheap!

          On the whole it was an interesting novelty. I would go back with friends who like to talk about food, because in that context it's hard not to.

          1. Tried it recently. I would describe the food as what you would get at a good dinner party, no star chef dazzling your palate, just nice decent food. The stilton leek tart was soggy, the chicken was dry, saved by tiny amounts of very good jus, the braised savoy cabbage consisted of three little specks of cabbage.....Amusingly amatuer service (our waiter had no idea how to use a corkscrew and wound up breaking the cork - twice!), but very eager and nice. The room and ambience (ghastly piped music, and you have to get out by 9 p.m.) is not conducive to "dining", so I would consider this more a place for "eating". With booze factored in, it's not that much cheaper than a real restuarant.

            3 Replies
            1. re: KitchenVoodoo

              We used to go there a fair bit. Quality depends on who the chef-instructor is. The meals under one of the guys were quite wooden, but under one guy in particular most of he dishes could have been from the best table in town. Lunch in particular was superb and miraculous when one took into account the trivial price. As for service, what can one say after one has been attended by a cloud of young Asian girls who have never done this sort of thing before..

              YOU MUST MAKE A RESERVATION.

              1. re: Vinnie Vidimangi

                For once, I'll agree with Vinnie. The daily menus are devised by the chef-instructor, and some of these chefs are much more creative (and less burned out) than others. The students in the kitchen are influenced greatly by the inventiveness and spirit of the chef-instructor, and tend to put out a better product when the menu is an inspired one.

                The servers, by the way, are not at George Brown studying to be waiters and waitresses. They are usually hotel management/hospitality students who must put in a certain number of hours in the dining room as part of their program.

                1. re: FlavoursGal

                  Ah. Thanks, FlavoursGal. I thought I'd read somewhere that the servers were training to be servers, and the cooks training to be cooks. But upon reflection that makes no sense, and your explanation does. Thanks.

            2. Quality depends on which level or year is cooking in the kitchen. Remember that these folks are still students. They won't serve you this food and avoid getting reprimanded for all of the things that you notice.

              1 Reply
              1. re: Zengarden

                Trust me, the chef-instructors can be very hard on their culinary students. There is a great deal of reprimanding going on behind the scenes.

                And, to their credit, the student chefs are creating dishes that most often do not have an accompanying, detailed recipe. Exact measurements of ingredients are not handed to them. Rather, they are learning their craft by being made to taste and evaluate the flavour, texture, and appearance of their assigned dish at regular intervals during its execution.

              2. As a past grad there, we always got to eat the left overs from what was made for the night shift and were always impressed with our own food. The lunch shift does not get the same pleasure as some of it is saved for that night. I checked the menu and the dishes are the same as the ones as I prepared when I was there (two years ago) with a couple of alterations. The recipes are very good, and the students do try very hard (our marks depended on it). It really all depends on who is assigned what (line, pastry, prep, etc...) that day. When the good students are on the line the food is much better than when the not so good students. It's really a crap shoot from that perspective, but the recipes are excellent (I still use a lot of them) and the food comes out well.