For Chevell Clarke, convocation marks the end of a challenging but transformative chapter in her life, one that began in Jamaica and led to NC’s Culinary Innovation & Food Technology program. Clarke is a Dean’s Award recipient achieving highest grade-point average in the School of Culinary Arts.
As she gets ready to cross the convocation stage on June 10, she reflects on a journey of perseverance, community, and a deep-rooted passion for food that has led her to a flourishing career in product development.
Q&A with Chevell Clarke:
How do you feel about your upcoming convocation day and what does it personally mean to you?
Convocation marks the closing of a challenging but rewarding chapter. It symbolizes sacrifice, growth, and the fulfillment of a dream that began thousands of miles away. It’s a moment I’ve worked incredibly hard for and one that reminds me that faith, perseverance, and community can carry you through anything.
What were you doing before attending NC?
Before attending Niagara College, I worked as a Team Leader at Jamaica Producers, one of Jamaica’s largest agri-food companies known for its tropical snacks and fresh produce. I was responsible for overseeing banana and pineapple operations, where I developed a deep interest in food manufacturing and postharvest processes. This experience sparked my curiosity and laid the foundation for my journey into food innovation.
What led you to study at NC and to your program of study?
While working as a Team Leader at Jamaica Producers, I was responsible for overseeing the peeling of starches and the packing of fresh whole fruits, mainly pineapple and banana. Occasionally, I had the opportunity to observe the processing plant in operation, where the peeled starches were turned into products like banana and breadfruit chips. Watching that transformation sparked my fascination with food manufacturing and value-added development. In 2018, I began researching programs that combined scientific knowledge with hands-on experience. That’s when I discovered the Culinary Innovation & Food Technology program at Niagara College. With its ideal mix of culinary arts, food microbiology, chemistry, and business, I knew it was the perfect fit to help me become well-rounded in the food processing industry.
What interests you in / why are you passionate about your field of study?
Food has always been a meaningful part of my life. I grew up on a farm owned by my grandparents, where my grandfather had a deep passion for farming, and my grandmother had a remarkable talent for turning whatever ingredients she had into delicious meals, snacks, and desserts. I often watched my uncles butcher fresh meat and my grandmother work her magic in the kitchen. Those early experiences taught me that food is more than just sustenance; it’s a blend of culture, creativity, and tradition.
That foundation stayed with me into adulthood and led me to opportunities like working at Ventuno, an Italian fine dining restaurant in Nantucket, U.S., where the head chef and owner mentored me as his chef garde manger apprentice. I loved the long hours of prepping in the kitchen and the rush of excitement during service hours–it deepened my appreciation for the discipline, pace, and artistry of the culinary world. Pursuing a career in this field allows me to merge those early memories and hands-on experiences with science and innovation to create nourishing, impactful products.
How did you find your program experience – any highlights?
The program was manageable, sometimes intense, but incredibly rewarding, and we definitely had our fun moments along the way. I especially appreciated the small class sizes, which allowed for personalized support from our professors and helped foster a tight-knit learning environment. Some of the highlights included field trips, conferences, and volunteering opportunities that gave us a chance to connect with industry professionals and build a strong community of future food leaders. One of the most meaningful experiences for me was leading Instagram takeovers for CIFST and mentoring high school students through the High School Experience program. It gave me the chance to give back, share my passion, and advocate for the importance of food science education.
What did you find rewarding about your program / area of study? Does something stand out to you that you will never forget about your time at NC?
The most rewarding part of the program was realizing just how diverse the food industry truly is. From food safety, product development and sensory science to lab work, commercialization, and even sales. Our training equipped us with the skills and knowledge to pursue opportunities across all these areas, which gives me confidence in the versatility and value of what we’ve learned.
Did you face and overcome any challenges to graduate?
Absolutely. Coming to Canada alone was a leap of faith. I juggled two jobs, working on campus as a Research Assistant at the Food & Beverage Innovation Centre, and off campus as a Shift Supervisor at Mr. Pretzels. I had to be disciplined with my time, never missed classes, and always stayed punctual. Funding my education and living expenses on my own was the hardest thing I’ve ever done. But I made it through, and I can only thank God for aligning the right people and opportunities at the right time.
Did you work a placement or co-op as part of your program?
Yes, I completed my co-op at the Food & Beverage Innovation Centre during the summer of 2024, where I contributed to the development of various food and beverage products. I was involved in hands-on testing in areas such as shelf-life studies, thermal processing, and food analysis.
Were you involved in any clubs/ teams or extracurricular activities during your time at NC?
Yes, I was a Campus Ambassador for FoodGrads and a mentor for the High School Experience Program, where I introduced students to careers in food science. I also participated in a CIFST Instagram takeover with my classmate Emili Dabovic, where we showcased Niagara College’s science-based food programs and student experiences.
Do you feel your NC experience has helped prepare you for the future?
Absolutely. My time at NC equipped me with technical skills, leadership experience, and a strong network. I had the opportunity to learn directly from professionals with real industry insight. I feel ready not just to contribute–but to lead and innovate in the food industry.
What have you been doing since you completed your studies at NC?
I’ve recently started working full-time as a Food Product Development Technician at Freshstone Brands in Etobicoke. It’s been three weeks and I’m already involved in new salad concepts and formulation work. It’s fast-paced and exciting, exactly the kind of environment I envisioned.
What’s next for you? Are you working or working towards a career goal or are you planning to pursue further education?
In the short term, I plan to grow within the company and continue building my technical expertise. Long-term, I hope to launch knowledge-sharing initiatives back home in Jamaica, particularly focused on product innovation and the use of local produce. My family has a strong background in teaching, and I believe that passion for sharing knowledge runs through me as well. I see it as a way to give back, empower others, and inspire the next generation of food professionals.
Any other info you feel is important and would like to share?
I want to say a heartfelt thank you to my professors: Dr. Amy Proulx, Dr. Sunan Wang (our “mom away from home”), Sarbjit Bamrah, Chef Riley Bennett–and the amazing team at the Food & Beverage Innovation Centre: Ana, Stephanie, Brad, Kelly, and Anthony.
Special thanks to my mother Carol Heslop, and my aunts Yvonne Heslop and Joan Thompson. In my highest and lowest moments, they were my strength. It’s clear to me now that this path was never random; Jeremiah 29:11 has been my quiet anchor all along.
