After 39 years in the energy industry, mostly in Indigenous relations in northern Alberta, Peter Knight (Professional Meat Cutting and Merchandising '26) decided to retire. Well, almost.
His wife was in a similar position, wrapping up a career as a human resources manager. But neither wanted to stop working altogether; they just wanted a change.
"She's always wanted to be a chef," says Knight, who's 59. "I said, I'll be a butcher if you want to be a chef.' So we went back to school, and totally enjoyed the programs."
From a farm-to-table perspective, Knight's choice made sense: he cuts it, she cooks it. But his decision was also rooted in culture.
Neither wanted to stop working altogether; they just wanted a change.
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