Resilient, Transformational, Diverse, Divine, and Joyous: My Journey in the Food Industry

Last Updated on August 26, 2024

Hello! I’m Chevell Clarke, a third-year international student at Niagara College pursuing an advanced Culinary Innovation & Food Technology diploma. In addition to my schooling, I hold two exciting positions: shift supervisor at Mr. Pretzels and research assistant at the Food & Beverage Innovation Center (FBIC), which is part of Canada’s number one research college.

My passion for food started early, nurtured by my grandparents on their farm in Jamaica. My grandfather, an educator and farmer, devoted his free time to his citrus and cocoa orchards, cattle, and various traditional Jamaican crops. My grandmother, the matriarch, would then transform these fresh ingredients into nutritious and delectable dishes. Her meal planning was a marvel—she always had a menu in mind before the day even began!

When it came time for tertiary studies, I knew I wanted a career connected to food. In 2012, I got accepted into the Nutritionist program at the University of Technology, Jamaica. However, I switched to the Agricultural & Biological Engineering program, which provided a more comprehensive outlook on the food industry. This program taught me to design farm machinery, develop irrigation systems, and understand the post-harvest processing of farm products.

After completing my studies in 2017, I interned at Jamaica Producers Group, one of the country’s largest agro-processors, in their Farms Division. This led to roles as Production Supervisor of the Pineapple Team and later as Team Leader of Fresh Produce. In 2019, I participated in an international agricultural exchange program with CAEP. I worked as a vegetable production trainee at Bartlett’s Ocean View Farm in Nantucket, USA. My time on the farm deepened my appreciation for agriculture while growing my interest in food processing and manufacturing. Following this, I worked as a Chef Garde Manger at an Italian restaurant, crafting gourmet salads and appetizers under the executive chef’s and owner’s guidance. This experience further solidified my desire to further my education in food manufacturing.

Niagara College and Beyond

In 2022, I enrolled at Niagara College and found it to be a perfect fit for me. Since enrolling, I have been trained in culinary techniques, food chemistry, and HACCP systems. Through the program, I’ve even earned my SQF certification!

In addition to these technical skills, I’ve honed my critical thinking and creative problem-solving abilities. As a Research Assistant with the FBIC team, I’ve worked on various food and beverage projects, gaining hands-on experience in bench-top production, food analysis, shelf-life testing, and meticulous record-keeping.

As I continue to build on my diverse experiences in the food industry, my career goals are centered around leveraging my skills and passion for food innovation and technology. In the short term, I aim to secure a position as a food production supervisor, where I can oversee and optimize production processes, ensuring the highest standards of quality and efficiency. The road ahead is promising, and I can’t wait to continue exploring the diverse and dynamic world of food!

About the Author: Chevell Clarke is a final-year Culinary Innovation and Food Technology student at Niagara College. With a zest for learning and a can-do attitude, she’s on a quest to explore every facet of the food industry. Whether she’s diving into new culinary techniques or dreaming up her next big idea, Chevell is dedicated to stirring up success and making her mark in the world of food.