Renee Lalonde always thought she wanted to be a chef and only considered culinary school until her high school guidance counselor suggested she look at Cornell. Although it wasn’t the traditional road to becoming a chef, Lalonde found Cornell’s offerings in the food science major would fit her needs.

“Being at Cornell taught me to how to focus and accomplish a goal,” Lalonde says. “It's an invaluable skill that will aid me in whatever I end up doing with my life.”

Lalonde learned to focus by balancing her academics and her extracurriculars. She became the field manager for the marching band for a few years, and tried to attend at least one game for every one of Cornell’s sports during her four years at the university.

“It’s a great Cornell tradition,” she says.

Lalonde also became involved with the Alice Cook House, a student living center on west campus, as a member of the house forum. She planned activities that ranged from study break picnics at Stewart Park to volunteer programs at the SPCA.

With the Cornell Product Development Team, Lalonde has developed a new product, TranquiliTea, which vied with other student creations at the Institute of Food Technologists conference in New Orleans June 28-July , earning an honorable mention. The cucumber-honeydew melon-flavored tea “offers all of the exceptional health and beauty benefits of tea, honey, aloe vera and vitamin E," says the team's proposal. The tea also “contains high levels of antioxidants, promoting healthy skin and overall well-being."

For the next year and a half, Lalonde will be studying for her associate’s degree in the international baking and pastry program at the Florida Culinary Institute. Already familiar with the science of food, she will be gaining a valuable set of practical knowledge in its preparation. After her studies, she hopes to work for a product development company where she can fully use her acquired knowledge to create tasty and nutritious food.