Nicolas Campuzano Diago credits his professors and classmates for keeping him motivated as he pursued a post-secondary education at Niagara College.
“I feel that I was very fortunate with the professors and classmates I had,” said Diago, this year’s Dean’s Award winner in the School of Culinary Arts. “I want to be the best version of myself.”
Coming to Canada from Argentina, Diago said his one-time dream was to open a bakery – which he tried to do in Colombia when the COVID-19 pandemic struck. But it was ultimately the pursuit of Culinary Management that brought him to Niagara College.
Now working as an executive chef in Jordan Station, Diago values the hard work it took to get where he is, and he and talked about his NC experience ahead of receiving his diploma and Dean’s Award during his convocation ceremony on June 11.
Nicolas Campuzano Diago
Academic achievement: Dean’s Award Winner, School of Culinary Arts
How do you feel about your upcoming convocation day?
I am thrilled about finishing my studies and having my father at my graduation ceremony.
How do you feel about receiving the Dean’s Award, achieving the highest GPA in your program?
This makes me feel proud about myself and grateful to my professors and classmates for always motivating me.
What led you to study at NC and to your program of study?
I wanted to study culinary management in Ontario, and I heard that Niagara College was the best option. Moreover, being in a wine region and close to the Falls makes it more special.
Why are you passionate about your field of study?
I think cooking is an art. You can express your feelings through food.
Did you have a specific career goal in mind when you enrolled in your program?
I wanted to open my own restaurant. Now, I want to be a professor one day.
How did you find your program experience – any highlights?
I found it very complete. It is ideal to have both the practical and theoretical part. Having the co-op in the middle of the program was incredible.
What did you find rewarding about your program?
The closeness with the professors, I think. That was key for my development.
Did you face and overcome any challenges to graduate?
It is always tough to study while you are working and trying to have a balance, but I had my wife’s support. She is amazing.
Did you work a placement or co-op as part of your program?
Yes, I did my co-op at Bolete Restaurant in St Catharines.
Do you feel your NC experience has helped prepare you for the future?
Yes, I learned something important in each class, from cooking techniques to management. There wasn’t a single class that I didn’t find useful.
What have you been doing since you completed your studies at NC?
Currently, I am working as an executive chef at The Shore Restaurant and The Jordan Hotel in Jordan Station.
What’s next for you?
A lot of work in the industry. In the future, I would like to get a degree in education and become a professor someday.
Any other info you feel is important and would like to share?
I would like to share this with my classmates, colleagues and future cooks: Always be passionate about what you do; the money will come sooner or later if you do things right. Work hard but more importantly, work smart.
