By Stephanie Gilman
At George Brown College, students benefit from an extensive network of fellow alumni both in and out of the classroom. As a recent graduate of the college's Italian Culinary Arts postgraduate program, Darryl Shotlander has experienced firsthand the life-changing perks of tapping into the strong network of mentorship and support the college offers.
As part of his postgraduate program, Shotlander (pictured chef on the left) had the incredible opportunity to complete a three-month internship at a restaurant in Italy. After expressing his dream of working at the famed three-Michelin-star restaurant Osteria Francescana to his professor and program coordinator Chef Dario Tomaselli, Tomaselli reached out to George Brown alum and chef Allen Huynh who just so happened to be working in the kitchen at the acclaimed Massimo Bottura restaurant in Modena, Italy.
The plan was set in motion, and Shotlander packed his bags for Italy to embark on the beginning of his culinary journey overseas.
"Chef Alan was a fantastic mentor and taught me to take a creative and narrative approach to preparing food," Shotlander says, as he reflects back on the profound experience of working at one of the world's best restaurants. "The way he coached me changed my whole career trajectory and how I think about food."
After completing his internship in Italy and graduating from the program, Shotlander knew he wanted to continue pursuing his career abroad, and he had his eyes set on the thriving culinary scene in London. Chef Tomaselli again jumped at the opportunity to help Shotlander achieve his goals, connecting him with Kevin Buck, also an alum of the Italian program and of the Culinary Management program, who currently works as a sous-chef at Above at HIDE another esteemed Michelin-rated restaurant.
Hearing the high praise from Chef Tomaselli and knowing that Shotlander had received the same level of guidance and mentorship from George Brown's faculty that he had experienced, Buck (pictured chef on the right) felt it was an easy decision to extend the new grad an invitation to come to London and do a trial shift at his restaurant.
Shotlander is grateful for the advice and support he's received from Chef Buck in the lead-up to London, as he navigates the possibility of moving and working abroad.
"Kevin has been so helpful in guiding me through this process of essentially immigrating to a new country, especially since he's gone through it himself," Shotlander says. "He doesn't even know me, apart from a few video calls, so what he's doing for me is amazing."
Buck, whose experience since graduating has included competing in the prestigious culinary competition Bocuse d'Or and working at the three-Michelin-star Frantzén in Sweden, credits his impressive trajectory to his education at George Brown.
"Each place that I've worked has taught me something new," he says, "but it was my time at GBC that laid the foundation for me to become successful in this industry."
Buck also won the 2023 Chef of the Year award from the British Culinary Federation. He was among 14 finalists vying for the top prize on June 12 at the University College of Birmingham's Competition Kitchen.
He continues to heed advice from his former professors, including Chef John Higgins, who makes it a priority to support George Brown alumni as much as possible. Higgins notes that Buck's humility and eagerness to help others, combined with natural talent and a razor-sharp focus, is what sets him apart.
"Kevin is an extremely dedicated chef, and it's been my pleasure to support him as he grows in his career," Higgins says. "He's witnessed the value of mentorship and networking, and is now paying it forward by offering that same encouragement to Darryl."
Chef Higgins highlights the invaluable opportunities GBC alumni can provide aspiring chefs.
"Our graduates are eager to be involved," he says. "What a resource we have we need to tap it like oil."
And as Chefs Buck and Shotlander have shown, it's clear George Brown's alumni network is much more than a list of names it's a culture of support and collaboration, reminding students that education extends well beyond the school walls.
For current George Brown culinary students who wish to emulate Buck's success, he emphasizes that networking is the secret ingredient to following in his footsteps.
"The hospitality industry is a small and close circle of people," he says. "There are so many opportunities available, and you can use the GBC and alumni network to get your name out there and launch your career."
Interested in joining George Brown's network of culinary pros? Take the first step and learn more about our renowned Culinary + Hospitality programs and also connect with George Brown College Alumni Relations!
