Tapas Masterc​lass with Chef Rob Bragagnolo

If you love people, food, and wine, you will love our workshops, dinners, and special events.The George Brown College Centre for Hospitality and Culinary Artsis in the heart of Toronto—the largest, most vibrant hospitality city in Canada—steps away from the city’s top restaurants, bars, hotels, and event venues. The hospitality and culinary arts world is always exciting and changing, and we will lead the way.

The Chef School at George Brown Polytechnic

<H2 CLASS="main-heading eds-text-hs eds-text-weight--light">Tapas Masterclass with Chef Rob Bragagnolo</H2>
<P>We invite you to our exclusive educational workshop, with celebrated chef <STRONG>Rob Bragagnolo</STRONG> of Toronto’s <A HREF="https://www.labora.to/" TARGET="_blank" TITLE="Labora Restaurant" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer"><STRONG>Labora Restaurant</STRONG></A> and <STRONG><A HREF="https://www.labora.to/" TARGET="_blank" TITLE="Campo Food Hall" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Campo Food Hall</A></STRONG>. Drawing on his years of experience working in kitchens in Spain, Chef Bragagnolo will lead the workshop in a tasting and discovery impressive and authentic tapas made with cured meats, seafood, olives, cheeses, and other uniquely Spanish ingredients.</P>
<P>The class will explore how Spain's unique traditions and culture contribute to renowned Spanish tapas. Participants will learn classic tapas recipes such as tortilla, aioli, patatas bravas, and more, using ingredients such as boquerones, serrano ham, manchego — and everyone will get a chance to work alongside Chef Bragagnolo. Students will be able to learn the secrets behind some of Campo Food Halls’ spectacular classic Spanish dishes and ingredients.</P>
<P>After the class, participants will sit down for a feast of wines, cheeses, and tapas. One of the expert sommeliers from Rob's team, Spencer Smith, will be on hand to discuss the wines of Spain and the fine art of pairing wine with food.</P>
<H3>About Chef Rob Bragagnolo</H3>
<P>Rob Bragagnolo is the chef and owner of Labora Restaurant, located in Toronto’s King West District. Labora is a Spanish restaurant and bar focused on simple, rustic, regional recipes.</P>
<P>Born into a long line of respected Venetian chefs, Rob starting cooking at a young age in Veneto, Italy, where he spent his summers learning at the family Trattoria and bakery. His grandfather and great-aunt created one of the Veneto region's most celebrated dishes — the dessert "La Fregolotta" — in 1924. Bragagnolo studied restaurant and hotel management in Neuchatel, Switzerland, for three years Bragagnolo studied restaurant and hotel management in Neuchatel, Switzerland, for three years before staging (interning) in Mexico for six months. Then he moved to Mallorca, Spain, where he co-founded and operated a Michelin-starred restaurant, tapas bar, and bistro in Palma de Mallorca.</P>
<P>After cooking and living in Spain for 12 years, Rob has returned to his native Toronto to open <A HREF="https://www.labora.to/" TARGET="_blank" TITLE="Labora Restaurant" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Labora Restaurant.</A></P>

The Centre for Hospitality and Culinary Arts

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Tapas Masterclass with Chef Rob Bragagnolo

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