As a mechanic, Jeremy Coulis liked his nine-to-five lifestyle, but once his kids were older he decided he wanted to open his own business. After going back to school to try something new, Coulis completed the Entrepreneurship and Small Business program at Durham College (DC) in August 2015 and launched Agile Fat Guy Spirits, a craft distillery.

“I chose DC’s program for its focus on helping students develop the knowledge base needed to build something from nothing and start their own business upon graduating,” said Coulis. The Entrepreneurship and Small Business program guides students through the ideation stage and right through launching a business, with courses that encourage them to think outside the box — an integral characteristic of any successful entrepreneur.

A no-nonsense kind of guy with no entrepreneurial experience, Coulis appreciated the program’s hands-on approach, including a mentorship component that sees students receive 24 hours of mentorship from a local entrepreneur. Coulis landed at Beau’s All Natural Brewing Company for his mentorship, where for three days he spent time learning in a variety of departments.

When FastStart DC (FastStart) launched in January 2015, Coulis immediately got involved. FastStart’s official kickoff at DC included partnering with the Student Association to launch a social media contest that asked students to share their thoughts on what entrepreneurship meant to them. As one of 11 prize winners, Coulis received an all-expense-paid trip to Canada’s East Coast to attend the Starting Point Student Entrepreneurship Conference at St. Mary’s University in Halifax, Nova Scotia.

Winning the trip catapulted Coulis into becoming a FastStart client. The DC Summer Accelerator program launched soon after in the spring of 2015. He applied and became part of the inaugural accelerator program, facilitated by the college’s partners at Spark Centre. Coulis immersed himself in the start-up world at DC’s regional innovation centre, attending workshops, seminars and mentoring sessions. He even took home a $500 prize for winning one of the summer’s three pitch competitions — all just the beginning of his entrepreneurship journey.

In an unconventional move, Coulis came up with his Agile Fat Guy brand name even before deciding on a business or product. “I race sailboats, and anyone who sails knows that you have to be agile to race,” said Coulis. “Someone called me an ‘agile fat guy’ once and I thought it was fun — so it stuck!” Coulis doesn’t just feel passionately about his brand, he believes he is his brand. At Agile Fat Guy, he often jokes that he’s the CFG – Chief Fat Guy.

Once he had the name, Coulis wanted to capitalize on it. Originally planning to start a craft brewery, he later changed his mind to focus on craft spirits instead. Soon after, Agile Fat Guy Spirits was born and officially incorporated in August 2015. After receiving $5,000 in seed funding from the DC Summer Accelerator program for successfully completing the program and meeting the prize criteria, Coulis put the money toward his start-up, using it to secure the equipment required to start a distillery. He credits being part of FastStart DC with helping him to source suppliers and giving him the support needed to start a company in today’s ever-changing economy.

“Agile Fat Guy probably wouldn’t be here today if it weren’t for FastStart DC and Spark Centre,” said Coulis, identifying the program and regional innovation centre as key components to his success thus far. “Working at The Loft [at Spark Centre], I learned how critical it is to remain focused on your core idea until that idea gets established.”

With his core idea of creating craft spirits established, Coulis is moving on to his next goal: getting those spirits into LCBO stores. He recently submitted his vodka and gin products for consideration and is optimistic that they’ll be on retail shelves soon.

“Getting products on LCBO shelves is a unique process,” explained Coulis. “The LCBO has a product call once a year where they decide what they want to sell. But once you get in, it sets the standard for selling everywhere else.”

While continuing to navigate the LCBO’s regulatory process, he is keeping momentum going for Agile Fat Guy by focusing on marketing, especially the brand’s social media presence. He’s also working on developing new products, including coolers. Coulis also recently secured a deal with George Brown College to partner with the school’s Food Science department on research and development for his company.

Coulis’ long-term goals include a 12-month plan to have Agile Fat Guy vodka and gin products in the LCBO, and a 24-month plan to add coolers to the retail mix, with all products being available in as many LCBO outlets as production will allow. By the end of 2017, he would also like to be exporting Agile Fat Guy products across Canada. His vision for Agile Fat Guy also includes building a distillery in Cobourg, Ontario, his hometown and the home base for the company. Coulis has plans in place to create jobs and hire local employees to run production services — his way of giving back to the community that’s supporting his start-up venture.

“Using resources like FastStart DC and Spark Centre gives you a step up in the right direction,” said Coulis, reflecting on his DC and DC Summer Accelerator experience. “It allows you to be different from everyone else and still be a part of their world — new entrepreneurs should stay with them as long as they can. You meet so many people and the system works well with the whole team in it.”

Drawing on his own experience as a student entrepreneur, Coulis now shares his own advice with aspiring entrepreneurs: “If you can’t talk about your business non-stop to anyone at any time, then you are not in the right business. Just be passionate about it. You have to have a passion for your business. Tell everyone about your idea. Ask everyone for help. Take free money. Take risks.”

 

Durham College (DC) announced today that its Centre for Food (CFF), located at the Whitby campus, has been named a 3 Star Certified Green Restaurant®. The certification builds on the CFF’s previous 2 Star rating, which was awarded by the Green Restaurant Association (GRA), a non-profit organization that guides restaurants on becoming more environmentally sustainable, in 2014.

The rating applies to a total of nine CFF spaces, including Bistro ’67, the college’s full-service, teaching-inspired restaurant; Pantry, a unique retail store that brings student-created goods straight from the field to the culinary classroom and on to the community; the large quantities, culinary and culinary baking kitchens; the wine-tasting/mixology lab; the food distribution centre; the lecture demonstration theatre; and the banquet hall.

“This advancement from Durham College’s previous 2 Star rating, received only two years ago, is a credit to the incredible work of everyone at the CFF in conjunction with our Sustainability office as we work to integrate both field-to-fork and environmental sustainability into all aspects of the CFF’s operations,” said Kevin Baker, principal, Centre for Food. “It’s also a powerful demonstration of the college’s dedication to environmental leadership and I am proud of our commitment to teaching students by example how they can go on to incorporate sustainability into their careers, workplaces and personal lives post-graduation.”

The CFF received 177.03 GreenPoints™ in recognition of implementing 63 environmental steps across the categories of energy, water, waste, disposables, chemicals and pollution, food, and buildings and materials, marking a 40-per cent increase in points over the centre’s initial GRA certification. Points were awarded in recognition of numerous sustainable features including:

• A two-storey living wall herb garden
• On-site food production, use of local produce and offering of vegan and vegetarian main dishes
• A comprehensive recycling program that includes food waste in order to reduce the CFF’s carbon footprint
• A hydration station for filling reusable water bottles
• Use of compostable take-out containers
• Low-flow toilets, touchless sensor faucets and waterless urinal technology

“Our new 3 Star rating is a true reflection of what we’re doing with eco-focused facility improvements, practices and standards at the CFF,” said Michelle Darling, senior project manager, DC, who oversees the college’s Sustainability office. “We’ve made incredible progress in a short period of time, and achievements like this keep both employees and students motivated as we continue to green DC.”

Focused on the field-to-fork concept, which is based on the harvesting, storing, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers, the CFF opened to students in September 2013. Supported by ambassador and celebrity chef Jamie Kennedy, it boasts numerous sustainable building features in addition to those identified by the GRA. These include a glass curtain wall to maximize natural light, a fully automated building controls management system, occupancy sensors and the use of safer hand soaps.

The CFF’s grounds feature an apple orchard, agricultural planting fields, gardens 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. Production methods have low environmental impact, demonstrate water stewardship and result in reduced energy consumption.

The south side of the building includes a ramped garden feature with a pollinator garden for native birds, bees and butterflies and planning for a two-acre arboretum is underway. This will see the planting of more than 200 species of trees, shrubs, perennials and fruit-bearing plants, providing a teaching and learning environment for students, the local agri-food industry, community organizations and the general public.

DC faculty and students are also collaborating on unique, agri-focused applied research projects at the CFF, including the development of cold-frame technology, which harnesses the sun’s energy to support the growth of fresh, local produce year-round, and the improvement of drones’ data-collecting capabilities to help local farmers with crop management.

Able to accommodate 900 students, the CFF is home to the college’s Horticulture – Food and Farming, Horticulture Technician, Culinary Management, Culinary Skills, Advanced Baking and Pastry Arts, Event Management, Hospitality – Hotel and Tourism Operations Management, Hospitality Skills and Special Events Planning programs.