Some DelVal alumni say that the career they envisioned for themselves on graduation day did not materialize--but an even more rewarding career unfolded throughout their professional lives. Other alumni built on their education using creativity and innovation in their profession. On October 22, 2014 four DelVal grads shared examples of innovation in their career paths or professional experiences.
Gregory Krug '77 received a degree in animal science. He had an entrepreneurial spirit even while a student, and recalled paying fellow students to sell hoagies (with a markup) in the dormitories. Greg met his future business partner by making a wrong turn on the way to a job interview, and the following year they founded Lampire Biological Laboratories. His company employs more than 100 people and operates two expansive animal facilities which house large farm animals and small laboratory animals for custom antisera, bulk sera, plasma, and red cell production programs, along with three separate facilities which house the company's control manufacturing, purification, and processing functions.
Greg shared stories of where Lampire got its name (the company first contracted with sheep farmers for blood), a few ingenious pranks he pulled on professors, and his experiences starting a business. He got serious when he encouraged students to tap into their networks--including DelVal alumni--when searching for internships. Greg invited students to connect with him on LinkedIn and noted that Lampire is always happy to receive resumes from DelVal graduates.
Hollie John '91 was a business major at DelVal and is currently founding partner of the Doylestown law firm Connolly, Jacobson & John, LLP. After graduation, she went on to obtain a law degree from Villanova University's School of Law, then clerked for a judge before joining the District Attorney's office. For the next decade she worked in a large law firm that represented school districts throughout the state. Hollie described how important it was to have more flexibility in her schedule and be more involved with her children's education, so she and her partners launched their own small firm. Her firm represents parents of students with special needs such as learning disabilities, autism, ADHD, or speech and language impairments, helping families navigate the complex laws pertaining to special education.
In addition to describing her career path, Hollie recommended students learn about "grit" as described in Angela Duckworth's TED Talk, citing perseverance and resilience as important contributors to success.
James Bardsley '81 got a biology degree at DelVal and started graduate studies in forest entomology at Penn State, focused on gypsy moth research. Realizing this path wasn't the right one for him, Jim left graduate school to gain real-life experience. He started working part-time at National Development and Research Institutes, and after coming on board full-time, Jim went on to help develop the program's first human embryonic tissue and pancreatic islet cell recovery networks. He left the company to launch a non-profit human tissue bank, the International Institute for the Advancement of Medicine. After a number of years, he founded the Anatomy Gifts Registry, another nonprofit with a similar mission to secure donated human tissue for use in medical research and education.
Jim attended graduate school at Towson University, obtaining a master's in biology while simultaneously working full time. He continues to be interested in forest ecology, and plans to return to that passion in the future.
Zachary Freed '09 graduated with a degree in food science. While working towards his degree, Zach interned with International Flavors and Fragrances, working in the Bakery, Beverage, and Confectionery departments. With degree in hand, Zach went on to become an Operations Manager at Uncle Dave’s Homemade Ice Cream. In 2010, he started his career at Barry Callebaut, working his way up from R&D Technician to R&D Innovations Project Manager. During his tenure at Barry Callebaut, Zach has managed a variety of new innovations for the company. He talked about the shift in perspective from working as a technician—testing existing ingredients and recipes—to being involved in the development of new recipes, for example finding healthy alternatives to traditional products. He looks forward to the day when he points to a product on the shelf and knows that he created it!
Greg, Hollie, Jim, and Zach each emphasized their eagerness to help current DelVal students and recent graduates. Contact the Center for Student Professional Development to get in touch with alumni in your field of interest!