Sisters Esmee and Violette Delaney-Bachelder are ready to return to their alma mater as featured alumni for A Chef Journey with Michael and Anna Olson. The sold-out dinner event will be held at Benchmark on February 13.
Involvement with the event will be a family affair. As friends of the Olsons, their parents, Thomas Bachelder and Mary Delaney, are also attending the event and wines from their Beamsville-based winery, Bachelder Niagara, have been selected to accompany the dinner.
Both Esmee and Violette are graduates from NC’s School of Hospitality and Tourism and currently putting their skills to work in Niagara.
Here is what they have to say:
Esmee Delaney-Bachelder
NC program: Bachelor of Business Administration – Hospitality Operations Management
Graduation year: 2018
Current role: Manager, Red Ganache, Fonthill. I manage and oversee daily restaurant operations.
Career path: I’ve predominantly remained in the hospitality industry after graduating Niagara College, particularly in food and beverage. I spent some time out east in Nova Scotia where I mostly managed and bartended in restaurants.
NC influence: Niagara College helped kickstart my journey in the hospitality industry. It has influenced my career path by allowing me to explore and learn about different parts of the industry within a classroom setting. That allowed me to get a better idea and understanding of what area of the industry I would like to pursue while still being a student. I made a lot of lifetime friends at Niagara College within the program and school.
Standout NC experience: I appreciated and valued the hands-on learning approach that Niagara College has as well as their numerous connections they have within the industry. The co-op opportunities allowed me to explore the industry so I was well prepared to enter the workforce. I did my second co-op term out west in Jasper, Alberta by attending a Niagara College job fair where I got to take my pick of many different employers.
Niagara College set me up for success and I always find myself recommending it to others who are looking for that hands-on learning experience.
Violette Delaney-Bachelder
NC program: Honours Bachelor of Business Administration (Hospitality)
Graduation year: 2022
Current role: I work at Tawse Winery and Redstone Winery. I am the Wine Club Coordinator for both wineries.
I manage all communication and marketing efforts for all tiers of the two clubs. I plan and execute multiple member exclusive events throughout the year. I work with multiple departments throughout the year for various tasks involving the wine club such as deploying monthly shipments with the logistics team, organizing food pairings for events with the Chef and planning educational events with our Winemaking team.
Career path I was working as a retail supervisor in the Tawse Retail store prior to graduating in 2022. After I graduated, I was promoted to run the three tiers of the Tawse Wine Club. In January of 2024, I took on the two clubs from Redstone, the sister winery of Tawse.
In addition to my job, I work alongside my parents with Bachelder Niagara as a representative for various events throughout the year.
I started at Tawse when I had just graduated from high school in 2017 as a dishwasher. I am most proud of how much I have learned and grown into my role I currently hold as the same company.
Career rewards: One of the most rewarding aspects of my career has been providing a welcoming experience for every guest. The wine industry can be intimidating for many and being able to provide an experience with a lasting affect makes my career meaningful.
How do you feel about being a Featured Alumni for A Chef’s Journey?
It is an honour to be featured as an alumnus for the Chef’s Journey.
NC influence: Being a student in a dense tourist industry has heavily impacted my career path. While my degree focused on hospitality in restaurants and hotels, I was drawn towards the wine industry and how I could apply what I’ve learnt to winery retail and events.
Standout NC experience: One of the highlights of my time as a student was the true sense of community I found amongst my peers and my professors.
Words of wisdom for students following similar career path: I would tell them to make the most of their access to industry professionals and their knowledge. Use this opportunity to make connections with people from various industries.
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Dynamic duo Michael and Anna Olson dish up A Chef’s Journey Feb. 13
