Burak Ozsoy is the face behind the latest dessert sensation of Fort York, Pass The Syrup. He comes from a family of chefs and his culinary journey is packed with amazing experiences with world renowned chefs both at school and work. startGBC has the pleasure of sharing Burak’s story with you for the July 2022 spotlight!
About Burak Ozsoy
Growing up as the son of a chef in the culinary center of Turkey, I made up my mind at a very early age about becoming a chef. I went to the Tourism and Hospitality high school with a culinary specialization, while working in different restaurants and hotels in my summer vacations. As a high school student, I was fascinated by famous chefs such as Daniel Boulud and David Chang. I was determined to study abroad and work with these chefs one day.
After graduating high school, I came to Canada to study Culinary Management at George Brown College. A breathless, working journey at various restaurants and different cuisines soon followed. At 27, I feel proud to have built up 12 years of experience with the chance to have worked in fine dining restaurants in Canada with world-renowned chefs. I fulfilled my childhood dream of working at Daniel Boulud’s restaurant Cafe Boulud and David Chang’s restaurant Momofuku. The professional satisfaction and strong experience I gained paved the way for me to start my own business, which always was the end goal.
After graduating Tourism & Hospitality High School in Turkey, I came to Canada to study Culinary Management at George Brown College.
What made you want to become an entrepreneur?
During my entire work life, starting my own business was always at the back of my mind. I wanted to gain experience, learn the ropes of the businesses by working as a cook at fine dining restaurants. Only after that, with all I learned, I jumped on to becoming an entrepreneur.
Why did you create your business?
A restaurant chef’s job is a very tough one, both physically and mentally. After years of learning and gathering experience, I decided that if I was going to put so much effort into something, I wanted it to be in my own business and not someone else’s. That’s how Pass The Syrup was born.
What successes have you enjoyed so far with building your company?
It’s a great pleasure and rewarding to create something that belongs to you. My customers keep coming to get my waffles and ice cream on a regular basis, they enjoy my products, and they enjoy the time they spend here. Many of them are like my friends now. Seeing that I gained their recognition and that I was able to build such bonds with them in such a short time, is something I really enjoy for which I am grateful.
What is one piece of advice you would give to aspiring entrepreneurs?
“Be determined, work hard and take action.” – Burak Ozsoy