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ALGONQUIN COLLEGE
(Ryan) I currently run two restaurants,
so I'm the chef of both,
and I help run 
and do the management of both.
There's a lot of stuff
that you might think
that it'll be a little while till you use,
but, right out of school,
all of my costing programs
and management aspects
or just the food and lessons learned
from the instructors
and chefs that are here,
I was able to apply them;
right away I opened the restaurant
six months after I graduated.
Algonquin has a really good mix of chefs,
they all offer a really
big expanse of knowledge
and a lot of them are connected
through the industry.
Ottawa's a big yet small enough industry,
that getting to know a few of them even,
you're really connected to things
that are going on in the city.
I come back and talk
to the chefs all the time
to see if I can get students
out working for me,
the practical, not only
in the classroom but outside.
I was able to work at 24 Sussex for a week
and help with garden parties
for the Prime Minister.
The Kiwanis festivals in Orleans
is where I met one of my current partners.
It's a really well-rounded
experience of every aspect
of not only the cooking
but being in the restaurant industry
and running a business,
if that's what you're interested in,
and every little bit of it I've used
over the last five years
since I graduated.
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ALGONQUIN COLLEGE
