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Durham College dad alum shares his love of learning with his three kids who are all DC students

For Attila Kovacs, lifelong learning isn’t just a philosophy – it’s a way of life. A proud Durham College alum, he has a sticker on his laptop with a quote from writer Isaac Asimov: “Education is not something you can finish.”

He has shared that mindset with his children and all three are following in his footsteps at DC, each pursuing their own dreams.

Originally from Hungary, Attila holds a high school teaching diploma and a mechanical engineering degree. A few years ago, after moving to Grafton and finding his commute of more than an hour and a half for his job as a tool designer far too long, he decided to pursue a new career path.

Inspired by his wife, a nurse for three decades, he opted for the weekend-delivery Practical Nursing – Flex Program at DC, graduating in 2021.

“I worked during the week and studied on the weekends,” he explained, adding the flexibility allowed him to support his family while studying. “I was commuting to work from Grafton to Scarborough, so it was on the way home from work on Friday evenings, I would just stop at the Oshawa campus and then went back on Saturdays and Sundays.”

After graduating, he enrolled in the RPN to RN Bridging program at Ontario Tech University and is due to complete his Bachelor of Science in Nursing this spring, all while working at two long-term care facilities in Cobourg and Port Hope.

“The college nursing program is hands-on and patient-centred, focused on bedside care,” said Attila. “They taught us how to perform procedures so I really liked that.”

He’s an example for his kids, who are all finding their own career paths at DC.

Matthew is in his second year in the Welding Engineering Technician program, Adam is in his first year of Culinary Management, and Szandra is a first-year Paramedic student.

Szandra entered the paramedic program directly from high school and says that the best thing about being a DC student is the tight-knit community that developed in the program and how people really help each other.

“I really like the lab space here too,” said Szandra. “Durham College is the only college that has a 24-hour lab space, so I can go and practice scenarios at midnight if I wanted to, as long as I have my friends with me.”

Adam is also a first-year student, but took a gap year after high school. He said he decided to pursue a culinary career because he always enjoyed helping his parents in the kitchen. He participated in the culinary Ontario Youth Apprenticeship Program (OYAP) in high school, so he was familiar with DC’s kitchens.

He said the teachers are the best part of his program.

“I can learn so much from all of them. They’re all wonderful chefs who have worked in the industry and that’s how people learn—having someone teach you who has gone through it.”

Matthew is due to graduate from the welding program this spring. He got a chance to try welding at his father’s former job on Take Your Kid to Work Day and it’s something that remained at the back of his mind. As an adult, he likes that his trade is in demand in many different industries.

“I really like that with one skill set, there are so many different directions I can take things,” he said, adding that his favourite part of the program is working hands-on and practicing in the weld shop at the Whitby campus.

“Our teachers encourage us to try and see what works for us, they give us direction on a good place to start—although welding is joining two metals together, there’s more than one way to make that happen, so you need to find a way that works for you and will be effective as well.”

All three students say they take inspiration from seeing both their parents continue on a path of lifelong learning.

“My dad is going to school and improving his life and our lives, it’s shown me it’s worth it, and you have to work for success,” said Adam.

“The number of roles are just endless”: How DC is preparing students for in-demand jobs in the food and beverage industry

The food and beverage industry is on a hiring spree and Durham College (DC) students are gaining the hands-on skills and experience employers are looking for.

Food Processing Skills Canada reports that roughly 300,000 people work in the industry and that number is expected to grow to 325,000 by 2030. However, with more than 65,000 people set to retire and existing vacancies, the industry needs to attract 142,000 workers in the next seven years, causing companies across the country to begin hiring.

“The number of roles are just endless,” said Wendy Smith, a food science and technology professor in DC’s Food and Farming program. “If you look on a job website like Indeed right now, there are so many positions for quality control technicians, quality assurance technicians, product development and production management positions, machine operators, and process technologists—it just goes on and on.”

On the horticulture side, potential jobs include farm supervisor, labour supervisor, jobs in agritourism and much more.

Smith explains numerous DC programs prepare students for food and beverage industry jobs including Culinary Management and Horticulture – Food and Farming but also programs like Biotechnology and the skilled trades.

“If you talk to the skilled trades people, millwrights machine operators, electricians, HVAC workers, and plumbers, they're all going to have roles in food manufacturing,” said Smith.

Kelly O’Brien, Associate Dean for the Faculty of Hospitality and Horticultural Science at DC says it’s important for prospective students to understand the large number of pathways in the food and beverage industry.

For example, a culinary graduate may not become a chef.

“We hired a new faculty member in the fall and he’s like I need three people now, stat, to work in food production and manufacturing and he was looking for culinary students,” she said.

Entrepreneurship is also a major pathway for students in the Food and Farming program with about 25 per cent launching an entrepreneurial endeavour.

Smith is a DC alumna and was part of the first graduating class of the Food and Drug Technology program. She went on to a career in research development and product development with companies like General Foods (now Kraft) and Nestle. She said when she speaks to people in her industry, they often say they fell into a career in food science. She believes there should be more awareness of the great career possibilities.

“My whole career has been in food science, and I'm really happy with the career. There have been so many different types of opportunities and I've been able to grow creatively and also in terms of management and leadership skills.”

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Careers in a bottle

It can take up to 24 different careers to create DC ketchup including chefs, horticulturalists, food safety technicians, food product developers, sales and marketing and so much more! Explore DC’s Story of Food and imagine the possibilities.

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.

Fascinated by food, culinary management grad headed back to DC

Graduate Spotlight: Liv Domik

Though she’s crossing the stage and picking up her diploma in Culinary Management, Liv Domik is not quite finished with her DC journey.

That’s because she’s continuing on in the Horticulture—Food and Farming program where she will pick up skills, training and experiences that naturally complement her culinary management background.

“I dream of becoming a food product developer on a corporate level or becoming a chef at a food and drink magazine,” said Domik. “I love to be creative with food and I think an environment like that would be my perfect place.”

Her journey began during the COVID-19 pandemic when she was selected for the Ontario Youth Apprenticeship Program (OYAP), a school-to-work program that allows secondary school students to complete their high school diplomas while gaining experience in the skilled trades. She began attending DC in February 2021.

“In my second year, I hit the ground running with experience in the industry under my belt and a fire in me to become the person I wanted to become,” she said. “This drive got me a job at The Springwood right out of college.”

Located in Whitby, The Springwood restaurant focuses on locally sourced food and seasonality.

Based on her experiences at DC and working at the restaurant, Domik decided to return to college for the Food and Farming program.

She said she learned key culinary skills for her industry at DC.

“I also got to learn many different cuisines and service styles which felt unique to this program.”

Domik encourages potential students to consider the culinary management program.

“People take the program for multiple reasons,” she said. “Some people take it to learn the language of food and have a deeper appreciation for it while others take it to become great chefs and own their own restaurants.”

Any advice for future students?

“I want you to remember that tough times don’t last, tough people do. Love yourself and just remember we are all a work in progress.”

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Are you looking to make a career out of a love for food? Check out these popular programs offered at DC in the Faculty of Hospitality and Horticultural Science: