'I've never felt more connected': K-State Online graduate celebrates success with first campus visit
Nick Potonia, a 2023 graduate of K-State's online food science and industry bachelor's degree program, stands on the Manhattan campus for the first time. | Download this photo.
MANHATTAN — Nick Potonia had only seen pictures of Kansas State University's campus on the internet. He hadn't seen the Flint Hills, Hale Library or even his advisor in person as he completed his studies.
But that all changed recently when the Pittsburgh, Pennsylvania, resident traveled for the first time to Kansas and set foot on a spot that he had, from a distance, grown to love full well — as a K-State graduate.
Potonia, a 2023 graduate of K-State's online food science and industry bachelor's degree program, visited campus for the first time this spring as part of a victory lap of celebration, connection and commemoration.
Potonia isn't the only one who traveled for this special visit. Jennifer Pfortmiller, K-State transfer navigator who helps students with the admissions and enrollment process, traveled from Barton County to meet Potonia in person and reminisce on their journey as they walked around the K-State campus.
While working in the hospitality and supply chain management industry, Potonia became interested in food safety and started to think about how he could further his education.
"One day, I was perusing the internet on my lunch break, and I found something that said Kansas State," Potonia said. "I started digging, and everything I found kept leading me back to the K-State food science program in the College of Agriculture."
Potonia applied to K-State but was not initially granted admission because he didn't meet the science prerequisites for the food science program. Being from out of state, Potonia knew he would need assistance navigating the enrollment process.
The search led him to Pfortmiller, who recommended he enroll at Barton Community College as a nondegree-seeking student to finish up several classes so he could enroll at K-State.
"When I didn't get into K-State, it was a new hurdle for me," Potonia said. "I never had the enthusiasm for education that I did once I found this program. It has definitely lit something in me that I truly appreciate — a little life experience pushed me toward K-State, and they helped me get on the horse and keep going."
Driven by his passion for the industry and education, Potonia finished the classes at Barton and transitioned to the program at K-State. His acceptance package to K-State included a purple pennant, which he still proudly displays in his office.
His career experience up to that point had prepared him for the food science and industry program.
"I've worked my way backward in the way food is distributed to you," Potonia said. "I started as a dishwasher at 15 — that’s the end of the process, the dirty plate. Then I worked as a cook for a while and then as a manager, supervising the people who serve the food. Then I went to the distribution center, so I saw the product coming off trucks. Now I visit manufacturer partners and growers to see the product getting ready for shipment to the customer before it gets to the consumer. So I’m slowly working my way back to the point of origin."
As Potonia looked down at his purple Radina's cup in the Staley School of Leadership cafe, he emphasized how he has a full appreciation for things as simple as how many people have touched his morning coffee — from harvesting the beans to producing the cup, and even the water supply. | Download this photo.
As he reflected on his time as a student, Potonia recalled how K-State faculty supported his online education. For one food chemistry lab, Potonia remembers his professor sending a variety of flour samples by mail so he could conduct an experiment.
He also felt very supported through emails from the college about resources and events. Once, when he couldn't attend one specific event that involved a T-shirt, he asked for one and it later arrived at his house by mail.
One of the key people who helped Potonia during his academic journey was Pfortmiller, who also has a degree in food science. They have kept in contact from the time Potonia first applied, through his admission and now after graduation.
"My job is to work with students to give them options of how to pick up the credit they need," Pfortmiller said. "It's a real benefit and very exciting if they stay in contact with you afterwards. Not many students probably remember who their admissions representative was."
Potonia certainly remembers, and he has even shared his gratitude with Pfortmiller through sweet treats. A division of his company, Eat'n Park Hospitality Group Inc., called Smileycookie.com, makes custom decorated Smiley cookies for retail consumers. Pfortmiller received a batch of special purple and white cookies in the mail after his acceptance to K-State.
After this academic journey that harnessed his passion and provided him with the knowledge and skills to further his career, Potonia's visit to campus and in-person interaction with Pfortmiller was a moment of celebration.
"It feels like a piece of the puzzle is finally completed," he said. "I had my experience as an undergraduate student, and it's not quite the same as others, but to me, it means the same, if not more."
There's still more purple in Potonia's future. He is now looking to further his education through the online master’s program in applied biosciences offered at K-State Olathe. He also hopes to cheer on the 'Cats at a K-State football game, something he’s never had the chance to do.
Potonia's advice to students who want to transfer to K-State is to know they're not doing it alone.
"There's always someone who can help you, you just have to ask," he said. "I live more than 1,000 miles away from this school, but I've never felt more connected."
