[music]
ALLEN HYUNH: It feels like
you're constantly moving
and learning at the
same time and it just --
that really gets you revved
up for the future careers.
HELEN YUU: I think that's
a really good advantage for us
at George Brown 'cause
it's so multi-cultural
and that's why everybody
is more comfortable
being interested in diving
into exploring new cultures.
I feel like that's why this
is a really good program.
AMANDA HOLMES: The George
Brown graduates, I have to say,
have this passion for
hospitality and that is
what most hotel companies
are looking for.
George Brown does a great
job of recruiting a very
diverse group of students
into their programs which is
very beneficial because
that's going to be reflected
when they're in the workplace.
FABIO BONDI:
George Brown was great.
What's amazing about it is
the chefs at George Brown are
all interconnected with all the
chefs in the industry in Toronto
which was a huge thing for me.
Because of them, I met
several other chefs and
I was introduced to
this industry that, you know,
took me to the next level.
MIRIAM STREIMAN: I think
that it's really important
to always remember your
roots and where you came from
and that's what
really George Brown is --
it's the foundation for
your entire professional and
personal career and your
connection to the culinary arts.
Where as it's the skills
that you learn or the
people that you meet.
ARJUN CHANNA: The grad
that has come from George Brown
has been absolutely
motivated, has a global idea
and they are set for
success already when they come
into the industry.
[music] 
