[music]
FORREST LIU: I think George
Brown College did a great job.
The student, they really have
passion for the food industry.
That’s very, very common.
KARAN TSOI: And I remember
not just in Shanghai--
I think it was in New York
and they, they knew about
George Brown.
Global presence.
If you use George Brown it’s
like a green card to get into
the industry anywhere.
[music]
KARAN TSOI: So we work at
Carman’s Steakhouse.
So it’s a modern twist on
the traditional steakhouse.
We always try to change the
traditional and make it
a little elevated.
And it’s been going well so far.
FORREST LIU: Me and Karan,
we are a couple.
Both of us are from George
Brown College but from
different semester and
we talk about food but
the good thing that
she asked me,
“Hey, can I have
your phone number?
I want to try your food.”
KARAN TSOI: (laughing)
FORREST LIU: And this is
how the story started.
KARAN TSOI: The reason why I
chose George Brown is also
because of the connections.
They have such a strong
connection in downtown Toronto
and whoever was in town that was
a celebrity chef would always
go to George Brown at least once
and you’ll definitely see them.
We also have a lot of interns
from them right now because
we want to give back to the
college what they gave us.
And I think that’s why
George Brown has such a strong,
like, connection
in the industry--
FORREST LIU: With everybody.
KARAN TSOI: Because they give
and the industry gives back.
FORREST LIU: I remember after
I graduated I went back to
George Brown College, I saw
Chef John Higgins and I said,
“Thank you, Chef.”
And then he turned around,
he asked me, “Why?”
And then I said, “I feel that
I’m a complete cook right now
because of George
Brown College.”
[music]
