Toronto has this vibe, this life to it.
It has its own spirit, and I really connect to it.
George Brown's location, it's basically in the heart of the city.
I found out that George Brown had the Italian program.
Four months in Italy, It was a no-brainer.
I worked in a Michelin star restaurant
and I learned to live in Italy like a local.
Shopping at markets, eating pastries literally every single day.
In my first year there was this
opportunity to have an internship with
Anna Olson and the networking from that
experience helped lead me to certain
paths including being on "Chopped" which
completely changed my life
"First up chef Tania Ganassini"
"I'm the fish cook at Café Boulud in the Four Seasons Hotel in Toronto."
it was a big time life changer
perspective maker was completely due to
a teacher that I had at George Brown.
Now I own my own business.
I do consulting, product development, recipe development.
I am the happiest I've ever been. 
Pushing myself to a point of
discomfort and then going beyond that
discomfort that is where the true
lessons are learned and that's what
George Brown was for me.
