Georgian signed a new partnership agreement this summer with Academia Barilla in Parma, Italy – a training and research branch of Barilla, the world’s leading pasta maker. Culinary students at Georgian can look forward to new learning pathways that will broaden their understanding of food and how it relates to history, place and culture.
“Our partnership will bring exciting international opportunities to Georgian culinary students while supporting the growth of local artisan producers and showcasing our regional uniqueness in the area of Italian cuisine,” says MaryLynn West-Moynes, Georgian College President and CEO. “Both Georgian and Barilla set high standards for academic excellence and will offer extraordinary experiences that will accelerate student learning and success both in the kitchen and the classroom.”
Georgian is Barilla’s only partner in North America. As part of the agreement, the college will deliver level one of Barilla’s Fundamentals of Italian Gastronomy program – a three-part certification program promoting authentic Italian cuisine.
Culinary professor Anthony Borgo travelled to Italy last fall to become certified to teach the program. He was invited back in June – for the second year in a row – to compete against 21 other chefs in the World Pasta Competition at Barilla headquarters.
Chef Borgo impressed the judges with his featured dish: pasta shells with smoked Arctic Char, clams and spicy tomato sauce.
“I used locally-sourced ingredients while staying true to the Italian tradition,” says Chef Borgo. “My dish was a celebration of Italian culture from a truly Canadian perspective.”
Prior to joining Georgian in 2008, Chef Borgo worked in the hospitality industry for 25 years as an executive chef and entrepreneur. He gained a wealth of international cooking experience in Ireland, England, Switzerland, Japan and Canada.