When Anna Borys signed up for the Culinary Arts program at RRC Polytech’s School of Hospitality, she wasn’t sure where it would take her – she just knew she didn’t want to work in a restaurant.

“I went into culinary school knowing I didn’t want to work in food services,” she says. “But I didn’t know what else was out there.”

Having worked for her family’s glass business for 10 years before going back to school, Anna had developed a taste for the nine-to-five lifestyle – a schedule the fast-paced service industry doesn’t always allow.

This confusion about her future left her in a bit of a pickle, until she started her co-op work placement with RRC Polytech’s Culinary Research team, which operates out of the Prairie Research Kitchen on the 11th floor of the Paterson GlobalFoods Institute. Anna credits her co-op placement with determining her career path.

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