George Brown College's Centre for Hospitality and Culinary Arts is delighted to welcome Chef Sean Brock for the next instalment of our In Conversation With: panel discussion series.

Sean Brock is the founding chef of the award-winning Husk Restaurants and the chef/owner of a forthcoming to-be-named restaurant in Nashville. His first book, Heritage (Artisan 2014) was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. In his new book, South (Artisan 2019), Brock shares his recipes for key components of Southern cuisine, from grits and fried chicken to collard greens and cornbread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine.

Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes the award-winning Netflix series Chef’s Table (season 6) and The Mind of a Chef (season 2), for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

Tickets are $75 plus HST and ticket processing fees and include a copy of Sean's new book South. Doors open at 6:00 pm and In Conversation With: Chef Sean Brock begins promptly at 6:30 pm. This intimate discussion will be led by Toronto-based food & drink writer, Suresh Doss. A reception with refreshments and the opportunity to meet with Chef Sean will follow the discussion.

Photo credit - Peter Frank Edwards/South