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Bistro ’67 Chef survives competition’s chopping block

Benjamin Lewis, manager and chef de cuisine at Durham College’s (DC) Bistro ’67, went head-to-head with fellow culinary competitors and came out on top at the first-ever Sysco Sliced competition hosted by DC and the Centre for Food on July 21 and 22.

Local chefs from restaurants including Melanie Pringles, the Lake Grill, KB Restaurant and the Brock House in Whitby; Magwyers Pub in Ajax; Port Restaurant in Pickering; and the Oshawa Golf Course all participated in the heated battle, with DC students from the Culinary Management program acting  as sous-chefs during the entire competition.

The two-day event began with four chefs battling it out to move to the next round of the competition, with each chef having to plate appetizer, entrée and dessert dishes. After each course, a chef was ‘sliced’ or cut from the contest. Every round included new challenges and a mystery box holding four key ingredients that each chef used to execute their dish, incorporating fresh as well as prepared foods.

Day 1’s appetizer course included crab meat, jalapeno poppers, cauliflower purée and processed cheese spread; the entrée combined frosted breakfast cereal, cape capensis, ribbon-sliced cheddar and chorizo sausage; and the dessert course featured bacon, peanut butter, evaporated milk and kaisers. While all dishes had their own unique spin from each chef, there could only be one winner – DC’s own Chef Lewis.

“From a competitive perspective, I think everybody had fun. I think it was a huge educational piece for the vendor community to see how great the chefs in this region are, showcase the school and really get the student body involved,” said Chef Adam Cowan from Nestlé and Sysco Sliced judge.

“From a scholastic perspective it really opened the students’ eyes as to how much fun and how little stress competitive arenas can be. We’re here to have fun, to get better together and that is why we’re all in this business, to continuously learn and push the threshold and the rising of trends in the marketplace.”

Day 2 hosted a new batch of local chefs featuring different mystery boxes, with KB Restaurant’s Chef Kevin Brown coming out on top. Both Durham Region winners will now face off against two winners from the Peterborough area in the final battle in mid-August, to find out who will reign as champion and who will get sliced.  

DC professor elected president of Ontario Dental Hygienist’s Association

Durham College’s (DC) Terri Strawn, a professor in the Dental Hygiene program, has been elected as the new president of the Ontario Dental Hygienist’s Association (ODHA), representing one of the largest health-care professions in the province.

A regulatory body that advocates for the profession and ensures the public receives safe and effective oral care, the ODHA counts more than 13,000 registered dental hygienists in Ontario amongst its members. Strawn looks forward to her term as head of this growing and vital organization while continuing to find ways to work with the government and other health-care providers to deliver more efficient and cost-effective services.

One of the ODHA’s most important focuses is providing access to oral care that Strawn, during her one-year term, will continue to advocate for while also trying to increase public awareness about the link between oral health and the rest of the body.

“This makes our services as prevention professionals essential for improving oral health and helping Ontarians live healthier lives,” said Strawn. “With more than 250 independent dental hygiene clinics and mobile practices across the province, the public — especially low-income families, the uninsured and long-term care residents — has increased access to affordable oral care treatment.”

Strawn, who practises dental hygiene at the Whitby Dental Centre as well as teaching at DC, has been a volunteer director on the ODHA board since 2009. 

'My Path to a Better Future' video features DC students

Nathanael Andrew, Community Services and Child Studies Foundations program and Leon Andrew, General Arts and Science – Business Preparation program were featured in the YouTube video My Path to a Better Future. The video was produced by the York Durham Crown Ward Education Championship Team, and is intended to inspire youth in care to achieve their educational goals. The two Durham College students are brothers and although they have not always lived together, they are extremely close and their bond is undeniable. 

There are approximately 8, 000 youth in foster care, also known as crown wards, in Ontario and about 450 of them reside in Durham Region; and according to the Toronto Star, it is said that barely 40 per cent of them will graduate high school and continue on to a post-secondary education. The Durham/York Crown Ward Education Championship Team (CWECT), a provincial initiative developed to support students with crown ward status in successful high school completion and post-secondary education, created a YouTube video that showcases Durham College (DC) and York students who were in care growing up and are now on their ‘path to a better future.’

Produced through the Durham/York CWECT, the students featured in My Path to a Better Future are full of life, independent, proud of their hard work and appreciative of all the people who have helped them along the way. The video is aimed at inspiring youth in care and providing advice to peers who are about to move on to post-secondary education.

“When I was in high school, my worker was the one that introduced me to the word ‘college.’ I didn’t even know what it was,” Nathanael said. “I took my worker’s advice, applied to college and my foster dad was so proud when I got accepted. Now, I want to help kids by doing what she did for me.”

Filmed collaboratively at DC and York University, the video features crown wards from both schools, who speak about their aspirations growing up, high school experiences and how their mentors and family at the Children’s Aid Society help prepare them for post-secondary education.

 “My foster parents are the best ones out there! Jackie and Randy should have a banner for being so awesome. They had rules, but I respected them,” Leon said. “They definitely influenced my decision to come to college. They always said ‘you’re going to college whether you like it or not.’ Now, my foster dad wants to take me under his wing and is a big help when it comes to starting my couponing business.”

The Durham/York CWET has representatives from Durham Catholic District School board, Durham Children’s Aid Society, Durham College, Durham District School Board, Seneca College, University of Ontario Institute of Technology, York Catholic District School Board, York Region Children’s Aid Society, York Region District School Board, and York University.

At Durham College, students with crown wardship status are considered First Generation students and are eligible for the supports offered through the first generation student co-ordinator.

DC takes food and horticulture to a new level

With Ontario’s food industry now employing more than 150,000 people, with no signs of demand slowing down, it’s becoming an incredibly desirable option for students across the province and Durham College (DC) is ready to help students get their foot in the door. Two of DC’s newest programs, Horticulture – Food and Farming and Horticulture Technician, are a perfect fit for those with an interest in both the food industry and horticulture.

While both two-year diploma programs have similarities, they focus on different aspects of the industry. The Horticulture – Food and Farming program offers students a hands-on opportunity to become familiar with the concepts of local food production through individual and teamwork both on- and off-campus.

Graduates from this program can find career opportunities in agri-tourism, field production, hydroponics and food inspection, to name a few.

Students interested in a more entrepreneurial route can turn to the Horticulture Technician program. Students gain knowledge and hone their skills in landscape construction, nursery management and soil and plant nutrition.

Upon completion, graduates can find wide variety of employment opportunities within the horticultural field through entrepreneurship, landscaping construction and maintenance, nursery stock, farm and tree management or maintenance companies.

Graduates honoured at Convocation Ceremonies

More than 3,500 Durham College students, along with their family and friends and college faculty and staff, celebrated their post-secondary success at the college’s annual spring convocation ceremonies on Thursday, June 19 and Friday, June 20 at the General Motors Centre in Oshawa, Ont.

On June 19, graduates from the schools of Media, Art & Design; Science & Engineering Technology; Centre for Food; Health & Community Services; and Skilled Trades, Apprenticeship & Renewable Technology; received their diplomas and certificates. On June 20, ceremonies were held for the schools of Continuing Education; Justice & Emergency Services; Business, IT & Management; and Interdisciplinary Studies & Employment Services.

“This is the most important day of the year at Durham College as we celebrate the hard work and accomplishments of our graduates,” Don Lovisa, president of the college said. “There are three kinds of people in the world: those that watch things happen, those that make things happen and those that say ‘What happened?’ We are happy to produce graduates that make things happen.”

Graduates and guests were entertained by words of wisdom from two of the college’s most successful graduates, Russ Montague (Advertising, 2004) and Ian Ball (Business Administration – Marketing, 2002). Montague, a very successful entrepreneur with two unique companies – ShirtPunch (awarded Best New E-Business and Consumer’s Choice by the 2012 Canada Post E-Commerce Innovation Awards) and Nerd Block – spoke at Thursday’s ceremonies and also received a 2014 Alumni of Distinction Award.

Ball, one of the youngest vice-presidents on Bay Street at the age of 23, addressed graduates at Friday’s ceremonies. In September 2013 he was named president of McEwen Mining, a gold and silver producer after spending nine years with the company. During his time at McEwen he helped build it from a $5 million market capitalization to $750 million and establish it as a publicly traded company on the New York Stock Exchange. 

Overall, the annual spring convocation ceremonies were a success and the promise of new beginnings for DC grads. The sun was shining, graduates and guests were smiling and faculty and staff were happy to prove the college’s mission statement; the student experience comes first.

DC and SIM-one educate through simulation

Durham College (DC) played host to the Ontario Simulation Network (SIM-one) on June 17 when the organization hosted a workshop titled PSW & Simulation Regional Workshop: Unlocking the Potential of Simulation at Living Lab 2 at the Whitby campus.

SIM-one, an active supporter of the college’s Personal Support Worker (PSW) program, offered the workshop to Durham College faculty and staff and other interprofessional health-care providers in Durham Region who interact with seniors and PSWs. Aimed at improving access to training, it focused on how PSWs can assist seniors aging at home using the latest simulation equipment.

“We were thrilled when SIM-one approached us with the idea of Durham College hosting this workshop,” said Deborah Schuh, program co-ordinator, PSW program. “It provided an opportunity to showcase the successes within our PSW program and was a great way to promote interprofessional collaboration between faculty from our PSW, Occupational Therapist Assistant/Physiotherapist Assistant and paramedic programs. In addition, it helped to increase awareness of the important role a PSW plays as a valued member of the health-care team who promotes and maintains quality of life for our seniors.”

With DC faculty members Deborah Schuh, Kevin Griffith and Laura Maybury from the School of Health & Community Services and Marie McEwan, the Clinical Simulation Program Advisor for Durham College/UOIT, assisting with the activities, the goal of the workshop was to improve the understanding, attitudes and skills needed for the effective use of simulation techniques by the participants.  

DC’s Living Lab 2 was donated to the college in January 2011 by Durham Custom Homes. A 1940s-built home with low ceilings, narrow hallways and smaller room sizes, it provides a realistic depiction of the current living environments of many seniors and is an ideal learning environment for students. In March 2013, the college received $46,500 in funding from SIM-one and the Ministry of Health and Long-Term Care through the Seniors Care Strategy to purchase PSW-specific simulation equipment for installation in the home.

“Living Lab 2, or the PSW Senior’s House as we call it, has been a buzz since SIM-one was provided an update on how it is enhancing student learning,” added Schuh. “It is equipped with both high- and low-fidelity simulators with funds received from SIM-one and the Ministry of Health and Long-Term Care through the Seniors Care Strategy and I am pleased to say that the simulators have been incorporated into an innovative and unique senior’s home care community simulation experience for more than 70 recent PSW student grads.”

DC honours students from the Centre for Success

For the eighth consecutive year, Durham College (DC) celebrated the academic achievements of secondary school students from the Centre for Success program on June 16.  The program, hosted on campus through the School College Work Initiative, helped 160 students who were experiencing difficulties in graduating from secondary school to complete their diploma by engaging them in a college environment as well as demonstrating that they can be successful in post-secondary education. 

Gail MacKenzie, manager of Strategic Initiatives at DC, attributes the continued success of the program to its ability to be an alternative route for secondary school students.

“These are secondary school students who were not successful in their previously attended high schools for many reasons – financial, academic, attendance or mental health issues,” said MacKenzie. “When students come to Durham College, they feel they have a fresh start and are treated as adults in an adult learning environment. They live up to these expectations and achieve the kind of success they never thought possible.”

Most of the students are also successful in completing a college credit or dual credit encouraging them to complete their secondary school diploma requirements, while boosting their confidence about applying to and going to college.

The project, which boosts an average of a 92 per cent success rate, has grown significantly over the years from the first pilot project in 2006 with 14 students to the current program that will see over 300 students enrolled between September and June 2015 at both the Oshawa and Whitby campuses.

In addition to the DC administration and staff, students were joined by their families, teachers and representatives from the partnering school boards: Durham District School Board, Durham Catholic School Board, Kawartha Pine Ridge District School Board and Peterborough Victoria Northumberland Clarington Catholic District School Board.

DC students and professors create animated Centre for Food video

Durham College (DC) recognized its creative faculty and students recently when the college celebrated the launch of a new animated video focused on the Centre for Food (CFF) and its implementation of the field-to-fork philosophy.

Taking place at the CFF, the event saw students, faculty and staff gather together to recognize the video project, which was created by third-year Animation – Digital Production students and led by Peter Hudecki and Ebin Ibric, professors with the School of Media, Art & Design (MAD).

“We are extremely proud of ‘From Field to Fork’ and the work of our senior animation students,” said Hudecki. “The film was developed at the request of President Don Lovisa and Greg Murphy, dean of the School of MAD, who asked our animation faculty to make the project a part of the 2013-2014 curriculum. We could not be more pleased with the result.”

The video, which demonstrates how the school is providing locally grown foods to consumers, is the result of a 10-month collaboration between students, staff, faculty and external partners. Featuring CFF ambassador chef Jamie Kennedy, who helped pioneer the field-to-fork concept nationwide and continues to support and foster both the CFF and the importance of farmers and chefs across Ontario, the video demonstrates the key elements of the concept, which include the harvesting, storage, processing, packing, sale and consumption of locally produced foods for local consumers.

“Being in a school environment, I never expected to be working on a real-world project,” said Heather Debling, a third-year Animation – Digital Production student. “I really felt a sense of professionalism in myself that I didn’t know I had. I’m very grateful for the opportunity.”

Roger Anderson Charity Classic raises $320,000

Thanks to the efforts of sponsors, donors, participants and volunteers, this year’s Roger Anderson Charity Classic golf tournament was another huge success, raising $320,000 and officially surpassing the $5-million mark over its 17-year lifetime. Hosted by Durham Region chairman and chief executive officer Roger Anderson at Deer Creek Golf and Banquet Facility in Ajax, Ont. on June 12, the annual event welcomed more than 225 golfers as they teed off for a chance to improve the lives of individuals living in Durham Region.

Throughout its 17 years, the tournament has created and maintained a legacy of giving to community organizations including providing assistance to students in financial need at Durham College and the University of Ontario Institute of Technology and child and youth initiatives at the Ontario Shores Foundation for Mental Health.

Representatives from each of the three recipient organizations were on hand for a cheque presentation and the chance to extend their gratitude for the ongoing and enthusiastic support of everyone involved in the tournament.  

Tournament organizers would also like to recognize all of the sponsors for their ongoing and generous support.  Special thanks to major sponsors AECOM, Brookvalley Developments Inc., Covanta, Dorsay Development Corporation, Fieldgate/Paradise Homes/TACC, Lenovo, Metroland Media, Miller Group, Minto, Ontario Power Generation, Ricoh Canada Inc., Runnymede Development, Scotiabank and Tribute Communities. Organizers would also like to recognize the support of tournament sponsors Baker & McKenzie, Fraser Ford and Smart Centres, as well as event sponsors Deloitte, HDR Inc., Mattamy Homes, Metropia, Nordeagle Developments and Sorbara Development Group. 

Durham College student cooks up gold medal meal

Less than a year after opening Durham College’s (DC) Centre for Food (CFF) Sarah Lavergne, a first-year student in the CFF’s Culinary Skills program, has won gold in the Cooking category at the 20th annual Skills Canada National Competition (SCNC).

Marking the first year of competition for a student from the new CFF, Lavergne claimed the national title one month after winning gold in Culinary Arts category at the Ontario Technological Skills Competition (OTSC). The CFF, Durham Region’s first-ever post-secondary presence focused on the field-to-fork concept, is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers.

SCNC is an Olympic-style multi-trade and technology competition that annually welcomes more than 500 competitors from across the country to compete in more than 40 trade and technology categories.  This year’s golden result gives the college its sixth national medal in as many years.

“We are very proud of Sarah’s accomplishments, which are a direct reflection of her hard work and commitment to her studies and her skills,” said Don Lovisa, president. “Her success re-affirms that the programs taught at DC prepare students for tremendous success against their peers on the national stage and in their professional careers. I extend my heartfelt congratulations to Sarah on her performance and our faculty who have helped her prepare.”

“I’m so thrilled and excited to have won gold at Skills Canada,” said Lavergne. “It’s something that I never thought possible when I first started the program. I couldn’t have done it without all the coaching, time and advice I received from my instructors, in addition to the support from everyone else at Durham College and my family and my friends.”

The Culinary Skills program is a two-year program focused on providing skills in culinary planning, preparation and presentation for a variety of food-service environments. Students from these and a number of other programs benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant located at the CFF.

“In my first year I’ve learned so much about the culinary world and cooking, and this competition definitely showed me the value of commitment, determination and hard work,” she added. “What an awesome way to wrap up the school year!”

Skills Canada is a not-for-profit organization that actively promotes careers in skilled trades and technologies to Canadian youth. The organization offers experiential learning opportunities including skilled trades and technology competitions for hundreds of thousands of young Canadians through regional, provincial/territorial, national and international events, as well as skilled trade awareness programs.