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n e w h a v e n b i z . c o m | S e p t e m b e r / O c t o b e r 2 0 2 0 | n e w h a v e n B I Z 13 CAREER 180 happen, Mayer counsels. "Oen people get into a job because that's what they went to college for, and then they get pro- moted, then years go by, but they are never really pleased with what they are doing," Mayer says. "We help people figure out what they really want to do." Here is a look at how three area professionals made significant midlife career changes. From building to farming: Thomas Harbinson For decades, omas Harbinson worked at his family's business, IDA International Inc. in Derby, an ornamental metal manufac- turing company. It employs some 50 workers and is involved in the construction industry, specifically fabricating metal panels for build- ing facades. Harbinson's father founded the business in 1979, and Harbinson was a co-owner with his brother when he decided to make a change about six years ago, when he was 49. "I had a yearning to do something different," Harbinson says. "An op- portunity arose and the timing was perfect." at opportunity? To work at Jones Family Farms in Shelton, a 400-acre operation that features pick-your-own fruits and vegetables, a winery and Harvest Kitchen. "Both of my parents grew up on farms in Northern Ireland and I always had a fondness for agriculture," Harbin- son says. His family still has a dairy farm in Northern Ireland, so perhaps farming was in his genes all along. Today, Harbinson serves as the farm's manager of facilities and infrastructure, responsible for maintaining all facilities, from the barns to the kitchen and winery. He manages the seasonal staff used to help grow and sell crops, from berries to pumpkins to Christmas trees. He coordinates Farmer's Market participants and entertain- ment during special events. He also helps market the farm through press releases, social media and community outreach. Harbinson says he had known the Jones family for years, and heard a staff member was leaving, prompting him to apply. "Initially, having worked for a family business for decades, it was an adjustment, but I am quite hap- py with it," Harbinson said. Harbinson says his background and education came in handy. He graduated college with a bachelor's degree in computer science with a minor in industrial applications. His manufacturing experience helped with running high-tech farm equipment. He didn't have to formally go back to school, but he has taken advantage of online learning for his new career. "It's amazing how much you can learn on the internet, watching experts," Harbinson says, noting how Yale University has some free classes available online. Harbinson is involved in agri- cultural trade groups and actively pursues continuing education opportunities. His advice to those considering making a career switch later in life? "Don't fear change and embrace the opportunity. It can be scary when you are older," he says. "You may need to do retraining and relearning, but be open to it." From kitchens to elder care: Michael Savoie For nearly four decades, Michael Savoie and his family owned eat- eries, including a luncheonette in Milford and later Stella's Restaurant in Stratford. Savoie's family ran the latter for 18 years. At age 54, Savoie decided he wanted to make a change. at was in 2014. "I was tired, and felt I had been (in the restaurant business) forev- er," Savoie says. Now 60, Savoie is still a business owner, but instead of cooking Ital- ian-style dishes for hungry diners, he helps older adults get the most out of their golden years. Savoie's family sold Stella's and six years ago started a homecare franchise, Executive Care of Strat- ford. Why this career path? Savoie says his grandfather was his best friend, and he has always been attached to older adults. Savoie's family acted as caregivers when loved ones' health declined, and he learned how it can exact a mental and physical toll. "We lost seven close family members in about three years," Savoie says. "My dad was 55 when he died of stomach cancer, my mother's only sister died at 48 of breast cancer, and my grandfather had a stroke before he passed and basically could not walk or talk for a couple of years." According to Savoie, it is hard for family members to provide 24/7 care without outside help, or they risk burnout. His business helps older adults remain as indepen- dent as possible for as long as possible, he says. "I have immersed myself in this industry, and I love it," Savoie says. "I want to make a difference." For Savoie, his former career gave him valuable experience, as he already knew how to manage em- ployees and run a business. He has used his culinary skills to cook for clients and even for marketing, as he has given edible gis when dropping off market- ing materials. He did, however, need to learn more about caring for the elderly. Savoie went to school to become a cer- tified nursing assistant and certified dementia practitioner. His guidance for others looking to switch careers? "Research, research, research," says Savoie. "Ask questions so you Michael Savoie, a former chef and restaurant owner, now takes care of the elderly. Continued on Page 14

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