Durham College’s (DC) Adam Leadbetter, a level-three apprentice in DC’s Industrial Mechanic – Millwright program, brought home the silver medal in the Industrial Mechanic Millwright category after competing in the three-day national Skills Canada competition in Saskatoon, Sask. at the end of May.

“I wouldn’t have been able to do so well if it weren’t for what I’ve learned at Durham College,” said Leadbetter. “Attending the national competition gave me the opportunity to see what others are doing in the industry, while showing off my skills.”

Leadbetter secured his place at nationals after winning gold in the Industrial Mechanic Millwright category at the Skills Ontario competition in early May.

“We are very pleased that Adam has done so well at both the provincial and national skills competitions,” said Pam Stoneham, associate dean of the School of Skilled Trades, Apprenticeship & Renewable Technology (START). “Seeing our students succeed confirms that what they are learning in class is preparing them for when they head into industry. We are proud that we have been able to help facilitate Adam’s wins by offering the best possible education with the assistance and guidance of our faculty, especially professor Gary Noordstra, who coached Adam at the provincial and national competitions.”

For more information about DC and its programs visit www.durhamcollege.ca or call 905.721.2000

Future culinary students Johanna Buttle and Tamara Pantaleo returned to the kitchens of Durham College’s (DC)’s Centre for Food (CFF) to recreate their winning mac n’ cheese recipe for Channel 12 News last Thursday. 

During the first Epic Mac N’ Cheese competition in April, Buttle and Pantaleo created a spicy mac n’ cheese that made mouths water and earned the duo the top spot. 

“The competition helped decide my post-secondary path,” said Buttle who learned how to cook from her grandfather. “Winning proves that I can succeed with a future in culinary arts.” 

The segment aired Thursday, May 28 in Durham, Peterborough and the Kawarthas, highlighting Pantaleo and Buttle’s winning mac n’ cheese dish. The recipe was made with locally-sourced ingredients such as a variety of cheeses, sausage, herbs and spices. 

“I’m proud of the recipe. I love it,” said Pantaleo in her interview with Channel 12. “It’s not what I typically enjoy, but this makes me like it. The dish is not overwhelmingly spicy, but it’s enough to enjoy.” 

Pantaleo will be attending DC this fall, and Buttle in September 2016, to hone their culinary skills.

Connor Pringle has barely scratched the surface of his career, but in his two years in Durham College’s (DC)’s Journalism – Print and Broadcast program, he has already achieved more than he thought with only two more semesters left to go.

During his placement at the Sudbury Star in Sudbury, Ont., Pringle’s work made the front page of the city’s newspaper when he documented the awakening of bears after their long winter hibernation.

“I just happened to be outside when I noticed a bear climbing a tree,” said Pringle. “I ran to get my camera and took a lot of shots before I settled on the one that made front page. The bear was looking right at me, claws out.”

The journalism program at DC has provided Pringle with the skills to tackle all kinds of different news stories, and his success has opened many doors – both on and off campus.

“I had the opportunity to photograph OneRepublic – a major American pop band, and interview other bands as well as local actors and actresses,” said Pringle. “About five years ago, I started writing screenplays. I stopped because I didn’t think my writing was good enough. But with the skills my professors have taught me, I plan on writing them once again and hopefully sell one.”

Pringle’s hard work in journalism has not gone unnoticed. At the beginning of the school year, all students were informed of the Journalism Awards, intended to recognize students for their accomplishments. Pringle, through his hard work, walked away with two awards – Best Second-Year Photo and Best Second-Year Broadcast story for two hard news stories he covered for DC’s student-run newspaper – The Durham College Chronicle.

“I was at placement when they held the awards ceremony, and my friends let me know I won the awards through Facebook,” said Pringle. “You know, it’s funny. One day you’re just doing your job, and the next thing you know, you’re winning awards. It’s unexpected, but it feels great to be recognized for your hard work.”

Pringle plans to return to DC his third and final year to complete the three-year journalism program, which was recently consolidated into the two-year Journalism – Web and Print and Journalism – Broadcast and Electronic Media programs.

Durham College (DC) announced today it is serving up more Jamie Kennedy through an expanded partnership with the celebrity chef and Centre for Food (CFF) ambassador, in support of student success.

With this commitment Kennedy will interact with students in the classroom, labs and fields; work with staff and faculty; and participate in student special events. The community will have the opportunity to taste the chef’s talents through a special Jamie Kennedy menu offered on Thursdays at Bistro ’67 – the CFF’s green-certified teaching-inspired restaurant.

“As the ambassador for the Centre for Food we have seen Chef Kennedy’s work in action first-hand,” said Don Lovisa, president, Durham College. “We are very excited that we’ll see more of Jamie on campus and with our students, offering them more opportunities to explore the field-to-fork philosophy and enhancing DC’s best-in-class education across culinary, hospitality, event management, food science, agricultural and horticultural programs.”

Kennedy is a pioneer in ‘farm to table’ practices, and recipient of the Order of Canada for his promotion of Canadian cuisine and the use of organic, sustainable and locally-sourced foods. His expertise will enhance DC’s leadership in the field-to-fork food movement – a vision at the heart of the CFF, and a concept that is shaping the future of local food and farming industries to help maintain Ontario’s strong agricultural tradition.

“Canada is becoming a real hub for creating culinary uniqueness using fresh ingredients from local farms, and Durham College is a leader in this movement,” said Kennedy. “Students are learning to draw inspiration by following the field-to-fork philosophy, and I have reached a point in my career where sharing of knowledge is key. It’s important to instill this ideology in younger cooks, and I’m looking for practical ways to get involved.”

He added that with programs like DC’s, both students and the Ontario food industry have a bright future ahead of them, and he’s excited to be a part of it.

Kennedy, who owns and runs a farm and vineyard in Prince Edward County, has applied the slow food philosophy in every aspect of his business. His seasonal methods of cooking continue to inspire progress in agricultural and gastronomical communities nationwide.

With the capacity to accommodate 900 students, the CFF is Durham Regions first-ever post-secondary presence focused on field-to-fork. In addition to Bistro ’67, the CFF houses Pantry, a retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs. The grounds feature an apple orchard, farm fields and greenhouses that support academic applied-learning and research while growing fruits, vegetables and other produce for use in its kitchens, laboratories and Bistro ‘67.