Tag: Facultyofhospitalityandhorticulturalscience

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.

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.”

Pursuing a culinary calling at Durham College

Graduate Spotlight: Ashley Sedgwick

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

Careers in a bottle