HISTORY

It all started at Camp Shalom in 1969. Just before the start of the camping season, the camp realized their Chef of many years could not return so the Director sought the assistance of Georges Bourbeau, Culinary Professor and Placement Officer at the Provincial Institute of Trade (now George Brown College). Unable to find a suitable applicant, Georges, accepted the summer position himself-but only after his family (including seven children) was assured of convenient accommodation at the camp.

Georges and his wife, Gertrude, a professional Baker, took full charge of the contract. It was home cooking, homemade bread and satisfying food for all of the campers and staff. For the Bourbeaus it was an enriching experience of learning wonderful Jewish customs and the beginning of their family business. This first year at camp served as our introduction to the full-fledged food service to camps, sport centres and resorts.

Within six years G.B. Catering was contracted to provide the food service of twelve Camps and Resorts. These early clients were important contributors to our development and success. All of the children worked at various camps and business continued to flourish, with new contracts almost every year, and our eventual involvement with industrial contracts, including the execution of several large contracts, including Queen's Park, Ford of Canada in Windsor, and Atomic Energy.

The second generation continued to play an active role in the business. Dr. André-Francois Bourbeau (the eldest son) developed the reputable G.B. Tripping System™, a packaged dry food system, in the late 1970s (André was a Guinness World record holder for spending the longest period of time in the wilderness without any matches, food, sleeping bag, or a tent).

In 1996, the business formally passed on to the next generation. Réal Bourbeau and his wife, Annie Cotnoir, who have both been heavily involved in the business since completing their education, assumed control of the family business and they continue the family tradition of catering to camps, resorts, schools, institutions and recreational facilities.

Now in its 40th year, G.B. Catering continues to be innovative and is preparing for the onslaught of the next generation. Annie and Réal have two children who are looking forward to the opportunity to work in the business, when they get a little older. [return to top]

PHILOSOPHY

G.B. Catering's recipe for success is based on our unique philosophy of preparing high quality home cooking and baked goods. Over the years, we have remained strongly dedicated to bringing to our customers the best in everything we prepare. All meat, fish and other entrées are prepared from basic ingredients and when at all possible, breads, buns and pastries are baked from scratch daily. We discourage the use of common prepared foods, which often contain added salt, sugar, artificial additives and preservatives.

G.B. Catering has evolved over the years in order to meet the ever-changing needs of our clients. While we have kept the highest possible standards in everything we prepare, our menu has expanded almost as much as we have. This is due to increasing emphasis on nutrition and health, as well as food allergies and cultural preferences. All of our menus have a vegetarian option and we will work together with our clients to make sure that everyone requiring a special diet is well fed.

G.B. Catering has been specializing in student feeding since 1969, and we have a thorough understanding of the preferences of children and adolescents in today's ever-changing market. Healthier eating is what many kids are looking for today….and our philosophy of good, wholesome foods is a perfect match.

Our experience is varied. We service camps that are sports-oriented, for children with special needs (including diabetics and the physically challenged), religious and traditional camps. Our staff are always aware of the philosophy, policies and standards of the location to which they are assigned.

OUR PLEDGE...To give our clients peace of mind by providing excellent service, good wholesome nutritious meals and by being the leaders in new innovative trends for Camps, Schools and Outdoor Recreation Centres. [return to top]

KEY PEOPLE

Réal Bourbeau, President

Réal grew up in the kitchen, kneading bread before he could see over the counter. His first 'official' job in the company was peeling all the potatoes, carrots and onions for an entire summer, at a camp serving 350 people. At the age of 15, he assumed the position of Baker at a camp serving 350 people, and by age 17, he was Chef Manager for the summer. For the next several years, Réal was always assigned to work as Chef Manager at new camp contracts. During the winter months, Real studied Business Administration at Centennial College, and took supplementary courses in Cooking and Baking at George Brown College in Toronto.

In 1986, he became a Supervisor/Staff Trainer, travelling extensively to the various sites during the busy summer months. In the off-season, he worked as a Sales Representative for G.B. Food Supply. Réal assumed responsibility for the Institutional Division of G.B. Catering in 1989, as the Vice President of Operations. In 1991, his area of responsibility grew to include all of the company's divisions-Institutional, Industrial and Food Supply. This promotion involved overseeing the operations at such contracts as: Queen's Park, the Ford plant in Windsor, O.P.P. Academy, and Atomic Energy. Réal assumed the position of President in 1996, when he and his wife, Annie, purchased the Institutional Division.

In his spare time, Réal enjoys a variety of sports. He is an avid golfer, squash player and enjoys skiing with his family. He was a competitive gymnast and is a Certified Gymnastics Coach.

Annie Cotnoir, Vice President

Annie began working for G.B. Catering in the summer of 1984 as a Cook. She returned for the next two summers to work as Chef Manager, before becoming Supervisor/Staff Trainer in 1987. For the next couple of years, Annie worked supervising and training in the camps during the summer months, and as a Food Technician during the off-season. Annie invented many of the recipes for juices, muffin mixes and soup bases that have become a staple in our kitchens.

In 1989, Annie was promoted to the position of Director, Institutional Division. Her responsibilities included menu planning, contract development, training and supervision. Annie became Vice President in 1996.

Annie is a graduate of the Food Management Program at the Institut de Tourisme et d'Hôtellerie du Québec, in Montreal. She has received her Chef papers and her Canadian Red Seal, and is an avid Baker.

Annie enjoys running, cycling, swimming, skiing and reading, when she manages to find a spare moment. [return to top]

David Wilkinson, Corporate Chef

David is our #1 Corporate Chef, who truly understands the value of training and retraining, and the importance of motivation and teamwork. For Dave, cooking is not only an art it is a passion. His energy and patience is endless.

Dave was a Chef Instructor at Durham College in Oshawa in the early 1990s, after which, he joined G.B. Catering. Dave was our Chef at Bark Lake Leadership Centre and the Bolton Conference Centre, and had previous duties as Chef at Pine Stone Resort in Haliburton and the Briar Resort and Conference Centre in Jackson Point, dating back to 1979.

Dave worked as the Chef Manager at Camp Kandalore for 6 years before joining the office team a few years ago. Dave helps out with purchasing, special functions and menu planning in the off-season and is busy helping out supervising and training at camps in the summertime

Dave is a graduate of Algonquin College in Ottawa. He obtained his inter-provincial Red Seal in 1982 and obtained a certificate in Hotel Restaurant Management from I.C.S. Montreal in 1983.

Jennifer Manuell, Human Resources Manager

Jennifer worked in kitchens for four consecutive summers, while in high school. She also worked for G.B. Catering as a District Manager for two seasons during her university years. Jennifer holds a Bachelor of Commerce (Honours) degree from Queen's University and is working towards her CHRP designation from the HRPAO.

Jennifer returned to work full-time for G.B. Catering in 1999, and is responsible for staffing, payroll and policies. She also assists with site supervision and contract development.

Jennifer is an avid rug hooker and she spends a lot of time creating during her time off.

Luc Levert, Supervisor/Staff Trainer

Luc has been working in the food service industry for over 20 years. His broad experience ranges from fast food to fine dining. He is a graduate of the Food Management Program at the Institut de Tourisme et d'Hôtellerie du Québec, in Montreal.

Luc began working for G.B. Catering in 1993, as an Assistant Chef. In the summer of 1994, he was promoted to the position of Chef Manager. He continued to work in this capacity for the next 4 years, working in some our biggest camps feeding up to 400 people per day, including a complex sports camp with 9 sittings per day. In 1999, Luc began full-time work with G.B. Catering, helping with menu planning and special groups in the off-season, and supervising in the summertime. Luc is our Head Staff Trainer and he is in charge of the Baker's training at the beginning of each summer.

Luc's favourite interests include hockey, golf, racquetball, and, of course, cooking. [return to top]