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Gary Lin |
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| Class Graduated |
Professional Culinary |
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| Year of Graduation |
2008 |
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| What did the NWCAV experience mean to you? |
I was operating a Taiwanese bubble tea restaurant prior to taking this course. I never saw myself working in fine dining or any kind of western style restaurants until now. After going through 15 weeks of school, I have learned so much about culinary techniques, but more importantly what it takes to succeed. It definately built up my confidence and opened up my eyes to this field. |
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| Where are you working now? |
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| What are your long term goals? |
I am going to put my own restaurant aside and let my partners handle it. I will be working in the industry and also towards getting the Red Seal certificate. Hopefully I will be running my own business/kitchen in 10 years. |
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| Information you would like to share with prospective NWCAV students |
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