“At Saint Joseph’s, I experienced a better way of learning.”
Professional and Liberal Studies grad Conor McCaney ’16 has always been interested in food science. His interest took the Cape May, New Jersey, native to the Culinary Institute of America in New York to behind the scenes at prestigious restaurants in Europe. When a friendship with a Portuguese master sommelier in West Berkshire, England, piqued his interest in the wine industry, it brought him back across the ocean to SJU where he studied chemistry and expanded his understanding of enology and fermentation science. He’s now a laboratory and enology intern at Vavasour Wines in New Zealand, and is applying to grad schools in Australia and the United States.
Wherever he winds up, he’s confident that Saint Joseph’s has prepared him for the next step. “The biggest lesson that I gained from my education is that, when encountering a problem or new subject matter, it’s not enough to just memorize; you have to know how to approach a problem in order to solve it,” McCaney says. Read more about Conor’s journey here.