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Pursuing a culinary calling at Durham College

Graduate Spotlight: Ashley Sedgwick

With a passion for sustainability and a drive to learn, Ashley Sedgwick dove into a fast-paced 16-month journey through the Culinary Management program at Durham College (DC). From exploring the gardens at the Whitby campus to taking part in an unforgettable trip to Peru, she seized every opportunity that came her way.

Now, as she prepares for Convocation, she’s looking back at an experience that shaped both her career and personal growth. She spoke to us about how DC gave her the skills, support, and opportunities to thrive in an industry she loves.

Why did you decide to attend Durham College?

I was working in a kitchen and they decided to close once their lease was done. I was left with all of this free time all of a sudden, and I thought, why not try going to school? I’ve always been very driven, and I realized that a lot of the jobs I would enjoy working in would require a college diploma. DC is kind of my hometown college, so I picked it mostly because of location, but I’m really glad that I went with DC. There was a lot of emphasis on sustainability, which is my big focus in the industry. I’m really glad I got to work with all the field-to-fork principles.

What was your DC experience like?

It was really fun. There was a lot to learn. I really enjoyed going in and doing something completely different every day, and getting to see how I like catering and butchery and baking. There were a lot of different experiential learning opportunities, volunteer events and competitions, and a trip to Peru. I worked two different jobs on campus. There were just so many opportunities everywhere you looked. I did the condensed version of the program, so I had 16 months straight, and I loved every moment of it. Even when it was super stressful, it was always really fun. There were always things to look forward to.

How did your DC program prepare you for your career?

They gave us a lot of opportunities to see what we like in the industry and what we don’t, which I think is a huge part of preparing someone to go into it. Then you can go forward in an area that you know you enjoy. I think everyone left with a lot of skills that they didn’t have before. Being in school is a lot different from working, but it’s definitely good to have a toolkit for going forward and moving on in your career.

Would you recommend your DC program to other students?

I absolutely would. All of the faculty were really incredible. Everyone really cared about what you were doing, and wanted to push you. They really encouraged your growth. I felt like I personally knew all of the faculty, and all of the faculty knew most of the students, and there was so much guidance. All of the chefs in the Culinary Management program are very skilled. They all have a lot of experience in different areas, and they’re really great mentors. I had a lot of culinary growth in the program, but also a lot of personal growth just seeing how the chefs dealt with different challenges.

What is your advice for future students?

My advice to incoming culinary students would be to show up on time and be professional, ask questions, go to all the classes. What you put into the program is what you’ll get out of it. If you are not coming to classes and you’re not doing your best, you’re not going to get all the program has to offer you.

What do you love most about DC?

I loved sitting out in the gardens on the Whitby campus; getting to go out to the fields and see everything growing. I liked getting that field-to-fork, farm-to-table experience. I learned a lot about our food system and where things come from. It’s really special to go out to the gardens and pick something and bring it back to the kitchen. I think that’s a really unique experience.

How do you feel about graduating?

Really good. I’m excited. It’s going to be really fantastic to see everyone again. It’s kind of bittersweet, because we were seeing each other every day. I think we will all miss that a little bit, but it’s really exciting to be going forward. I know that everyone’s going to be moving on in their careers, and I’ll get to see people down the road and see what they’re up to.

What are your future goals?

I really loved school, so I definitely think that could be in the cards for me in the future. But right now, I have a job for the summer, and then I’ve got a job lined up after that. I’m doing work on a farm, dealing with food insecurity and waste mitigation, because that’s something I really enjoy doing. After that, I’ll be doing some admin work with a catering company, which will be really cool, because that’s another side of the industry that I haven’t seen. One thing I really loved about school is the variety, so I can’t really see myself settling into a job in the near future. I want to go from place to place and learn as much as I can, and really broaden my experience.

Every year, DC celebrates thousands of career-ready graduates. Read more grad stories about how DC has helped them thrive.

Transitioning to a fresh career: How Prince Francis found his place in the kitchen

Growing up, Prince Francis would often find himself replicating the delicious Caribbean dishes his mother prepared. So, it was no surprise when he found himself switching from an education in HVAC to one that included cuisine.

Prince, a Durham College (DC) Culinary Management student is also one of the 2023 DoorDash #Blackfoodenergy culinary scholarship recipients, an opportunity exclusively available at DC.

We caught up with Prince to ask him about his experience at DC and what life is like after receiving the $20,000 scholarship.

What inspired you to apply to the Culinary Management program at Durham College?

My mother instilled a love for cooking in me and when she saw I was at a crossroads, really deciding what I want to do with my life, she told me everything she had heard about the Culinary Management program at DC and I haven’t looked back.

What does it mean to you to have been awarded the DoorDash #Blackfoodenergy scholarship?

It means a lot to me. Not having to worry about student debt is one major part, but also the experiences and connections so far because of the scholarship have really made this culinary journey way more fun than I imagined. It also means a lot to me that DC employees saw my potential and I really appreciate how much they support me and involve me in as much as possible.

What’s your favourite part of your program?

I like the environment of my program. There’s an understanding that we are all here to learn and get better. The chefs are constantly giving tips and tricks as well as offering opportunities for extra curriculars. The environment helps me de-stress and find comfort.

What would you tell someone who is thinking about taking Culinary Management at DC?

That there are plenty of opportunities here, people who care about your success, and people who make you feel seen (not just someone lost in the sea of students). I would also mention the accomplished chefs who that we have as professors and the students who have gone on to see success.

What do you like best about DC?

Honestly, I like the people at DC, from my classmates to the faculty and chefs. Everyone I’ve had the pleasure of interacting with has been really nice and supportive. Everyone wants you to be your best, and in an environment like that I feel like it’s impossible to fail. It really allows me to be comfortable, and you can ask anyone in my classes, I’m always smiling and laughing.

If you could summarize your experience so far in one word – what would it be?

I would say it’s interesting. I’m never bored and there’s something that piques my curiosity every class. The fact that sometimes we change the recipe on the spot, figuring out the most efficient way to do things, hearing the different opinions of the chefs, the skills and thought processes that they are teaching are things that will help us even beyond the culinary realm.

What are you looking forward to doing while studying at DC?

The two things I am most looking forward to in my program besides the cooking are my placement and all the future culinary theory classes. I’m really excited for my placement because it will give me a chance to see how a catering business is run and will introduce me to new flavours. I’m also very excited for my culinary theory classes because I find it really interesting and cool to hear the science and reasoning behind cooking as well as the experiences and opinions of seasoned chefs.

What is your dream career?

My dream career is to own and run my own catering business that serves elevated Caribbean dishes based on my mother’s recipes that I grew up on and serve a unique dessert each month. I’d also really like to curate a social media account where I can show some simple inexpensive recipes, talk about my life and what cooking did for me, and of course promote my business.

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Discover DC’s field-to-fork philosophy and find your perfect program inside the Faculty of Hospitality and Horticultural Science.