Originally from Montreal and now living in St. Catharines, Lilianne Coron enrolled at NC after moving to Ontario in 2021. What began as an opportunity to explore an interest in food soon evolved into a passion and a career path she had never previously considered.
Since arriving at Niagara College, Coron has completed three programs, Culinary Skills, Baking & Pastry Arts, and now Culinary Management (Co-op), while maintaining a place on the President’s Honour Roll every semester. Her outstanding academic performance has also earned her the Dean’s Award for the School of Culinary Arts, graduating from the Culinary Management program with a 93.4 per cent average.
Throughout her studies, Lilianne discovered that her love of food extended far beyond the kitchen. Drawn equally to creativity, science, and innovation, she developed an interest in the research and development side of the food industry. A placement at a local restaurant helped confirm that while she enjoyed working in kitchens, her long-term goals were shifting toward food innovation and product development.
Today, she is continuing her education in Niagara College’s Culinary Innovation & Food Technology program while working as a Research Assistant at the Niagara College Food & Beverage Innovation Centre (FBIC). As she prepares to celebrate her third Niagara College convocation ceremony on June 10, Lilianne reflects on a journey that helped turn her passion for food into a career path.
Q&A with Lillianne Coron
How do you feel about your upcoming convocation day? What does it personally mean to you?
It’s a great opportunity to celebrate our collective accomplishments and successes, and to take a look back at all the hard work and effort we put into achieving our goals over the course of the program.
What were you doing before attending Niagara College?
Before moving to Ontario in 2021, I was enrolled in a applied science program at the cégep Gérald-Godin. Unfortunately, I moved to Ontario before fully finishing the program and was only a few general classes away from obtaining the diploma. Before moving, I was also working at a Chartwells retirement home as a member of the kitchen and dining room staff.
What led you to study at NC and to your program of study?
When we originally moved to Ontario for schooling purposes in 2021 (my fiancé was accepted to Brock to complete his master’s degree in biology), I wasn’t quite sure what to do with myself. I believed that the move was going to be short and that we would be returning to Montreal in two years.
I had always been interested in the culinary world, but due to natural curiosity and peer pressure, I opted to go down the science route. I originally decided to enroll in culinary school to pass the time in Ontario, and the closest school was Niagara College. I figured that if things didn’t work out, I could always go back to science, but at least I would have developed and honed a skillset I was going to use for the rest of my life. It turns out that taking that chance was absolutely the right call to make as I discovered a new career path I never knew I could take.
What interests you in / why are you passionate about your field of study?
I have always had a passion for food. Although I didn’t fully realize it until shortly after enrolling, food is a fundamental pillar in my life that goes well beyond sustenance. It touches every aspect of my life, from relationships with friends and family, to entertainment and research, to expressions of creativity.
Food brings people together and there is always something new to learn, whether it be about an ingredient, a technique, a culture, a cuisine, etc. Additionally, the culinary arts blends in perfectly with my favourite science subjects: chemistry and biology. I’m incredibly grateful that I was able to find a path that offers me the chance to work with the things that I love.
Do you have a specific career goal in mind when you enrolled in your program? Did it change since you started?
When I originally started the Culinary Management program, I wanted to open and operate my own dining establishment. Although I do believe that I have the capacity to do so, I have also realized that accomplishing that goal would openly conflict and stop me from achieving other personal goals.
Since then, I have shifted my attention towards moving away from restaurants and more towards the research and development aspects of the food industry. I do find it immensely enjoyable to work in a food laboratory, but I do still occasionally miss the rush of organized chaos that comes with working in a busy kitchen.
How did you find your program experience – any highlights?
I am very glad that the program gave me the chance to open my horizons and immerse myself in a variety of cultures and cuisines. I had the opportunity to work with a lot of new ingredients, recipes, and equipment that I otherwise would not have had access to.
This allowed me to learn new techniques and strengthen my core knowledge. I also enjoyed hearing all the experiences that were shared by professors with different backgrounds and upbringings as it helped bolster my understanding of various topics.
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 program is very rewarding because it allows students to see their improvement firsthand.
Additionally, I will always be amazed with how thoughtful, meticulous and caring the professors are with their students. You can tell that they hold their students’ best interests at heart.
Did you face and overcome any challenges to graduate?
Like many other students, I constantly had to manage my time around doing my studies full-time and working enough hours to pay rent and other bills.
I did have a semester that was particularly challenging as I was facing some significant difficulties at home, but my teachers were more than understanding and accommodating to my situation throughout the entire ordeal.
Did you work a placement or co-op as part of your program?
As part of the Culinary Management program, I did work in the kitchen of a small restaurant in downtown St. Catharines as a prep and line cook.
My time at the restaurant was a lot of fun and I enjoyed it immensely; however, it was also a great learning experience that made me realize that owning my own restaurant was perhaps not the ideal career path for me due to conflicts with my other personal life goals.
Were you involved in any clubs/teams or extracurricular activities during your time at NC?
I did not get involved in any clubs or extracurricular activities outside of my regular class schedule.
Do you feel your NC experience has helped prepare you for the future?
I do believe that my time at Niagara College was helpful because it has allowed me to gain knowledge and understanding that will be applicable to my everyday life, well beyond my chosen career path.
The professors have a wealth of knowledge and experience, and they are more than willing to share that information with their students. Listening and learning as much as I could has been a key element that has helped me feel more prepared for the future, as it has given me a large toolkit of resources to rely on and use.
What have you been doing since you completed your studies at NC?
Since completing the Culinary Management program, I have transferred into the Culinary Innovation & Food Technology program. I am currently in my second year, and I am absolutely loving it.
Are you currently working or looking for a job in your field?
I am currently employed at the Niagara College Food & Beverage Innovation Centre as a Research Assistant. Since I have only ever worked in restaurants and kitchens since I was 16, it is great to have the opportunity to work in a different environment that more closely aligns with my chosen future career path.
What’s next for you?
Although seeking further education is definitely something that I may consider further down the line, I look forward to entering the workforce and establishing a career in the food industry once I complete and graduate from the innovation program.
I do plan to move back home to Montreal, which also happens to be an important location and central hub for a lot of industries that are food related. I am very grateful to be given the opportunity to connect with professionals and professors at Niagara College who have first-hand experience in the industry and are more than willing to help me set my best foot forward when going back home.
