Shawn Engel: Engineering a New Career Path to Culinary
Shawn Engel enjoys his Garde Manger course during the spring 2024 semester.
Why would a seasoned Engineering Technician with 15 years of experience at one of the most popular sausage brands in the U.S. want to move to the foodservice side of the business? Because, he says, he wants to put himself in a position where he can directly impact end users: consumers.
Shawn Engel's change in career path began in 2021 with a job shadow experience in Johnsonville’s Applications department, which exposed him to the culinary side of the company, including collaborations with the team responsible for crafting menu items for Lambeau Field. Inspired by this experience, Shawn set his sights on transitioning his career toward creating memorable experiences for consumers enjoying Johnsonville sausage products.
After discussing his interest with a Johnsonville culinary team leader, Shawn learned he would need an associate degree in a culinary field to join that team. His associate degree in Residential Design from Northcentral Technical College in Wausau would not cut it for the culinary world.
Making a career change can be difficult. Shawn says his family was never a “super crazy-busy” family, and he believed he had time to invest in a new career. As a husband and a father of two teenage daughters, Shawn discussed his interest with his wife, Jennifer. They decided that Shawn pursuing a culinary arts education would have minimal impact their home life.
Shawn, a resident of Kohler, investigated options and found Lakeshore to be the obvious choice based on location, cost, and American Culinary Federation accreditation. He also discovered Johnsonville’s generous tuition reimbursement plan and requirements that he receive a B or higher in class, submit all tuition reports and receipts, and stay employed with Johnsonville for one year after completing his degree.
In fall 2022, Shawn began taking courses at Lakeshore as a part-time student while maintaining his full-time job at Johnsonville. Even without being a “super crazy-busy” family, managing that kind of workload can be stressful. How does he do it?
“My current role is extremely flexible and I’m allowed to leave for class as needed, as long as I get in my 40 hours per week. It can make for long days depending on the class schedule that semester,” says Shawn. What this has meant for him is getting to Sheboygan Falls for work some days by 5 am, leaving for 4 hours to attend classes in Cleveland, then going back to work until 5 pm. Some days he puts in a 10-hour day to make up the time.
To help manage his class responsibilities, Shawn appreciates the resources made available by Lakeshore. He says the program has everything students need to be successful through hands-on learning, supplies, and academic support. “The open lab on Fridays is a perfect example of this, allowing students to come and practice a skill they feel needs improving,” he says.
At home, Shawn says his new career path has not impacted his family’s life all that much. “In fact, I would say it somewhat improved our lives because of all the wonderful creations I've learned to cook!” His creations include bread, which he describes as “a domain that previously had terrified me, now intrigues me, thanks to Intro to Baking.”
In the classroom, where he learns side-by-side with students half his age, Shawn finds the dynamic can be interesting. The 46-year-old says he finds it exciting to see the younger students begin their careers and start their journeys. “They might not know it yet, but they’ve already made decisions that will have an impact on the rest of their lives. It has opened my mind a little as well, reminding me that we all have a different story and that everyone might approach a situation or task differently.”
As a father, Shawn sometimes feels the instinct to lecture his fellow students about paying attention, following instructions, and meeting expectations. He says he’s very mindful about deciding when to get involved and when to give space.
Though completely supportive of Shawn’s new career path, Johnsonville makes no promises about having a job open for him when he graduates in May 2025. Shawn wants to pursue a role involving product validation, recipe creation/verification, and catering internal and external events. He is optimistic about directly impacting consumers of Johnsonville products in the future.
That direct impact could include activities associated with events Johnsonville supports for local organizations including Big Brothers Big Sisters, Junior Achievement, Above & Beyond Children's Museum, and Bookworm Gardens. It could also include that venue a little farther north.
“It's important for Johnsonville to show the public that we are involved with the surrounding community. But one of the coolest things I got/will get to do is work with the culinary team from Lambeau Field in creating menu items for the upcoming football season. This includes the tough task of doing an audit on gameday in which I eat my way through Lambeau Field. You know, to ensure quality!”
In 2023, Johnsonville added Summerfest and the Milwaukee Bucks to its list of sponsorships that already included the Green Bay Packers and Milwaukee Brewers. The sausage maker doesn’t seem to be slowing its pace of Wisconsin sports and entertainment sponsorships, so perhaps it will need to beef up its culinary team by 2025.
Looking ahead, it appears no matter what a Wisconsinite’s taste is in professional sports and entertainment, it’s possible all will have the opportunity to enjoy a game or concert along with some tasty sausage creations developed at the hands of Lakeshore’s Shawn Engel.
For information about Lakeshore’s Culinary Arts programs, visit gotoltc.edu/programs-and-courses/degree-programs.
