growing up,my parents always said, find something you love to do'cause then work isn't work, and i havefound something i love. my name is stephanie guth, and i studied culinary managementand the italian arts program at george brown college. i actually went tothe university of guelph before i wentto george brown, and i was takinga hospitality and tourism course.
i was able to take some restaurantand food and wine courses in that program, and from there i realized that i was a lot more interested in the back of housethan the front of house. when i decided that i wantedto become a chef, i knew that george brownwas the school to go to because their reputation in the city was unmatched. one of the ways that the collegehelps students find employment is they hold career fairsat the school. i actually got a jobworking at a high-end hotel in the city
a couple months after startingat the college. one of the nice things about the class structure at george brown is that you're able to workas well as go to school at the same time. so the entire timethat i was going to school i was ableto be working full-time. one of the chefs that stood out for mewas chef tomaseli. he's actually the one that recommendedthat i look into the italian program, and it involved six monthsof working and living in italy, so who wouldn't be interested in that?
the last semesterof the italian program you get to come backand work at the student-run restaurant that george brown runs,which is called the chef's house. and there you got to showcaseyour italian menu, do some food and wine pairings,and be involved in every step of service. i'm currently working as a cookat toca by tom brodi in the ritz-carlton. the hoteljust opened in february, so we're working in a brand new,state-of-the-art kitchen, but what was amazing was thati had already seen a lot of that equipment
from working at the chef's houseat the college. one of the most importantpieces of advice i got from a chef at george brownwas to never burn any bridges. toronto is a big citybut the restaurant industry is very small, and there's no six degrees of separation,there's one degree of separation - everybody knowseverybody somehow. if you've decidedthat cooking and the restaurant industryis really for you, then george brownis a great launching pad.
from there,the sky's the limit.
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