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@desai.cooks

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One thing that stayed consistent through my 2 years at George Brown was running on no more than 4 hours of sleep. From my first semester working at Cactus Club with a full course load, to stepping into Harbour 60, to a summer in Sauble Beach, and coming back to Toronto with O&B Catering—it’s been nonstop. I have a lot to thank George Brown for: the opportunities, the chefs who taught me not just about food but about discipline and running kitchens, and the students who made the experience unforgettable. 2 years done, just getting started. Good luck to all the cooks of H100. Here’s to my next adventure at the Fairmont in Banff, Alberta 🥂 #gbc2026
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Sure, why not? GBC 2026
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