James Casselman headed into every exam he wrote during his studies at Niagara College with more than a head full of information to demonstrate his proficiency in whatever subject he was being tested.

Casselman, who will graduate from Police Foundations next week, took his seat at his computer with a heart full of love, thanks to the hugs, kisses and wishes of good luck from his two young sons, Kohen, 5, and Weston, 3.

And in those moments between being a dad and being a student, he was full of resolve to become a police officer — for himself, but mostly for his boys and their mother, Jacqueline, who he said was instrumental to his success.

“The destination means so much for my children. I’d be lying if I said I wasn’t scared of coming up short after the sacrifices we made,” said Casselman, who lives in St. Catharines. “But the need to be my best for my children lights my way.”

Casselman, 32, didn’t come up short. He is the Governor General’s Academic Medal recipient for achieving a 98% graduating grade point average, the highest at the College this year.

The Governor General’s Academic Medal recognizes the outstanding scholastic achievements of students in Canada. Pierre Trudeau, Tommy Douglas, Kim Campbell, Robert Bourassa, Robert Stanfield and Gabrielle Roy are just some of the more than 50,000 people who have received the award, marking the beginning of their lives of accomplishment.

“It’s shocking, to say the least,” Casselman said about his achievement. “I’ve been thinking about what it means to me and to me it means the book is never closed. We can all reach our dreams with enough ambition, love and support. I thought the book was closed for me, but my family challenged me to open it again and start writing new pages.”

Those pages include stories of sacrifice and soul-searching when Jacqueline was pregnant with Weston.

Casselman had spent a decade earning a good living working construction. But becoming a police officer had been a dream since he was a nine-year-old boy filled with a desire to help others. He decided to return to school in January 2020 to lay the foundation for such a career, which included selling the family home to move forward with his plan.

“I’ve always desired pursuing it, but I never had the conviction to do it just for myself,” Casselman said. “It wasn’t until our second child was on the way. My wife Jacqueline and I wanted to be the best version of ourselves for our children. At that point, for them, it wasn’t just an option — it became our destination.”

While in school, Casselman worked security in local hospitals. He also took on a night security shift two days a week in a federally regulated facility, adjusting his sleep schedule while never sacrificing academics, family life or losing sight of a career in law enforcement. In addition, he volunteered with Victim Services Niagara as a crisis responder.

He is quick to note that, in addition to his family, his achievements were accomplished with the unyielding support of NC faculty, who were always readily available by email or phone.

“The investment they’ve shown in me is out of this world and Niagara College deserves a hand for everything they’ve given us,” Casselman said. “There are not many things we accomplish that are noteworthy that we do alone. I really look at this as a team effort between myself, my family and Niagara College.”

Today, Casselman continues to volunteer with Victim Services and work as a hospital security officer at all Niagara Health sites where he has gleaned greater understanding of the human condition.

Most recently, he was hired by the Town of Fort Erie to serve for the summer as a bylaw enforcement officer and use the skills and knowledge he learned while at NC. Casselman plans to use the time with the municipality to further hone his abilities before applying to regional police services in the fall and continuing on his path to making his family proud.

“Being a police officer is being the best version of myself,” Casselman said. “Whether it’s here or somewhere else, for me, for my family, we’re going to get there.”

Casselman will graduate during athey afternoon ceremony, which starts at 2 p.m., on Tuesday, June 22. More than 3,800 students will graduate during spring convocation ceremonies, which run June 21-25 and will feature Sarah Blackwood of the Canadian band Walk Off the Earth as the keynote speaker.

Victory was on the menu for Niagara College alumna Erica Karbelnik (nee Hakien) who dazzled the judges on the finale of Top Chef Canada season nine which aired on June 7 on Food Network Canada. Karbelnik graduated from NC’s Culinary Management Co-op program in 2011, an experience that shaped her as a chef and inspired her love for local food.

Competing alongside her at the finale was Erica’s husband and NC alumnus Josh Karbelnik (Culinary Management Co-op, 2011) who cooked his way into the final four chefs on the Food Network Canada show before being eliminated. The high school sweethearts from Toronto were the first married couple to compete on Top Chef Canada.

“Winning is surreal. It is emotional. It is an out-of-body experience,” said Erica. “You go there with this dream of wanting to win and prove that you’re good at what you do. This industry is so hard, you give up so much. But it is a matter of not giving up and fighting for what you want, with cameras in your face, bright lights, and strangers all around you, you need to perform.”

“Our entire team of chefs at the Canadian Food and Wine Institute (CFWI) at Niagara College are so proud of Erica and Josh for this incredible culinary achievement. We were excited to watch them on Top Chef Canada from week to week,” said Craig Youdale, dean of the CFWI. “Seeing our grads build extraordinary careers and excel in culinary challenges like this will inspire our students to dream big.”

Flashback to 2011 at the start of their journey as aspiring chefs, Erica and Josh were living in Fonthill and attending classes at the CFWI at NC.

“The culinary program is so wonderful. You get to use so much of the local products. You don’t just focus on cooking but the whole culinary experience, from suppliers to produce to wine pairings,” said Erica. “We loved our professors. They shaped us and helped us grow.”

It was an experience at NC that inspired Erica’s creation of a dish for the ‘Eat local challenge’ in episode five of Top Chef Canada. “I made a seared porkchop with apple and wheatberry risotto which was inspired by a field trip to a pig farm in Niagara. I remember feeding the pigs apples and wheatberries.”

After graduating, the couple moved to Vancouver. Josh, classically trained French, began cooking ultra-fine cuisine for well-known Chef Scott Jaegger at The Pear Tree.

“Josh suffered from a tragic accident, losing two of his fingers in an ice cream machine. He thought he would never cook again. Scott Jaegger retrained him and gave him the strength and confidence. Now he cooks circles around people with 10 fingers,” said Erica.

Erica, classically trained French and Italian, explored her passion for pasta making before shifting gears as the operations manager and expediter at Wildebeest restaurant in Vancouver. After five years in Vancouver, Erica and Josh returned to Toronto.

With the COVID-19 pandemic taking a hit on the restaurant industry, the couple are looking forward to returning to their respective kitchens; Erica as the executive chef of Terrace Restaurant at Toronto’s Elmwood Spa, and Josh as the chef de cuisine at The Broadview Hotel. For now, the chef duo have embarked on their own catering company for private home events in the Greater Toronto Area.

“A lot of chefs have had to pivot,” said Erica. “Our dream is to have our own restaurant, but unfortunately because of the pandemic, the future is uncertain.”

After being eliminated in the semi-final round – placing fourth out of 11 professional chefs from across Canada – Josh supported his wife as sous-chef in the final five-course tasting menu challenge.

Along with the title of Top Chef Canada, Erica won a cash prize of $100,000 and a Lexus RX Hybrid Electric SUV. Josh took home $5,000 as the winning sous-chef in the final competition.

The win comes at a special time for the couple who are expecting their first child.

“Winning means everything to us. It is the start of our life, of our future. It’s a college fund for our baby, a house we can call our own, a restaurant we can own,” said Erica.

With their passion for Niagara, Erica says that they have considered moving back. “There is no place like Niagara. I love going to the farmers market, talking to the farmers, going to the wineries, picking out pairings. Not a lot of people know how special Niagara is, it really needs to be celebrated.”

“NC was such a big part of my and Josh’s life. The students who go to NC have to know how lucky they are … the people you are learning from, the wine, beer and horticulture classes – you can only get that at Niagara College. We were not just a number there. We were somebody that someone wanted to succeed.”

The full episodes of Top Chef Canada season nine are available at foodnetwork.ca, and to stream through STACKTV with Amazon Prime Video Channels, or the Global TV app.

Niagara College’s Canadian Food and Wine Institute provides students with valuable hands-on experience and academics in food, innovation, wine and beer. The CFWI, located at the Niagara-on-the-Lake campus, is home to Canada’s first Teaching Winery, Teaching Brewery and Teaching Distillery.

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine science, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. Visit niagaracollege.ca.

 

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Media inquiries, please contact:

Julie Greco
Corporate Communications Consultant
Niagara College
Cell: 905-328-2532
[email protected]

 

Michael Wales
Manager, Corporate Communications
Niagara College
Cell: 905 328-4101
[email protected]

The future looks bright for two graduating Niagara College Public Relations students who are in the limelight after earning accolades from the Canadian Public Relations Society.

The Canadian Public Relations Society (CPRS) Hamilton formally recognized Public Relations students Nicolas Mertens (Hamilton) and Rita Stranges (Niagara Falls) as part of its 2021 Special Awards. Held virtually on May 13, the CPRS Hamilton Special Awards recognize exceptional leadership and action in the public relations profession.

Mertens won the CPRS 2021 Student Award of Excellence, which is granted annually to a student from a full-time PR program who has demonstrated: a clear understanding and application of the principles of public relations theory, professionalism and leadership in personal and scholastic activities, a commitment to the future of the profession, and the ability to make contributions to the status and acceptance of the profession.

Stranges was honoured with the CPRS Hamilton’s Heather J. Pullen Memorial Award, which recognizes a student who is committed to lifelong learning and funds the recipient’s transition from student CPRS member to Affiliate Member status. The award was established this year in memory of Heather J. Pullen, who served as its accreditation chair from 2014 to 2019.

“The Student Award of Excellence presented to Nicolas Mertens and the Heather J. Pullen Memorial Award presented to Rita Stranges reflect the hard work and dedication of these two emerging PR professionals,” said CPRS Hamilton Chapter Pinnacle Awards co-chairs Carrie Trembinski and Audrey Ready Holt. “We hope they will continue to be a part of CPRS Hamilton to take advantage of the unique professional development, networking, and recognition opportunities our chapter is pleased to provide to PR professionals throughout their careers.”

Both Mertens and Stranges will be among the College’s Class of 2021 graduates at Spring Convocation in June, after recently completing NC’s PR Graduate Certificate program.

For Mertens, receiving the CPRS award was a confidence booster as he begins his career.

“No imposter syndrome, just hitting the ground running – and running fast,” said Mertens, who recently began working as a social media and content coordinator for a Toronto-based PR agency in addition to ongoing freelance work.

PR program coordinator Emily McInerney noted that Mertens made a positive impression on his instructors, peers and industry guest speakers within the first few weeks of beginning the program in September and proved himself academically as the top student for both terms.

“Keen, curious and highly engaged, Nicolas brought preparedness and enthusiasm to every single class, every single day,” she said. “His strong focus and work ethic embodied professionalism in the classroom and demonstrated a strong commitment to learning – remaining laser focused on launching his communications career.”

Mertens was flattered to have been nominated for the award by the College’s program faculty.

“I’d be lying if I said reading their testimonials didn’t make me tear up a bit,” he said. “I took a big risk and freelanced my way through school, and it validates all the months of working from 7 a.m. to 11 p.m., six or seven days a week.”

For Stranges, winning the Heather J. Pullen Award was personally meaningful.

“Lifelong learning is one of my personal values. With continuous learning comes growth, and with the continuous application of learning comes change,” she said. “I’m honoured to receive such a special award in memory of Heather J. Pullen who, from what I’ve heard, had an unforgettable impact on CPRS Hamilton.”

McInerney applauded her achievement and described Stranges as a student who was fully committed to the program and highly active as a student member of CPRS Hamilton.

“She made every effort to immerse herself in PR, to take on challenges, to network and meet as many industry people (virtually) as she could,” said McInerney. “Academically, she was a strong performer but, more importantly, she was focused on learning and growth: the hallmarks of a lifelong learner.”

Winning the award is just the beginning for Stranges who looks forward to launching her career in the industry.

“My journey is just getting started. I am motivated to learn and grow more every day,” she said.

This marks the third consecutive year that NC students have won awards from the CPRS Hamilton. For information about the CPRS Hamilton Special Awards visit cprshamilton.ca/special-awards.

Niagara College’s Public Relations program is a one-year graduate certificate. For information visit niagaracollege.ca/media/program/public-relations/.

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine science, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. Visit niagaracollege.ca.

 

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Media inquiries, please contact:

 

Julie Greco


Corporate Communications Consultant, Niagara College


Cell: 905-328-2532

[email protected]

 

Niagara College’s Spirits 101 lineup got a little more advanced this month with the addition of four new student-distilled creations.

The latest releases are capstone projects by students finishing their second term in the year-long Artisan Distilling program and include:

• Ambrosia, a honey-based spirit distilled similar to rum using honey from the College’s Commercial Beekeeping program;
• Agav-Eh, a spicy tequila-inspired distillation using blue agave;
• Tropical Heat, a balanced, sugar-based ferment made with a mix of molasses and evaporated sugar cane juice. It was blended with tropical fruit juices and finished with a serrano and Scotch bonnet pepper extraction; and
• Smoked Heritage, a grain spirit similar to smoked whisky that’s made with rye, dark crystal and maple smoked malts that’s finished with sherry-infused oak chips.

The four new spirits, made in small batches, demonstrate how far students in the program have come in a short time, said David Dickson, head distiller.

“They go from very little distilling experience to learning the ropes and starting their capstone projects in their second term,” Dickson said. “By the end of the semester, they have something on par with a premium artisanal product, which is where we want to be.”

Each spirit came with its own unique production challenges, Dickson noted, particularly the Ambrosia and Agav-Eh. Both honey and agave are antimicrobial, making the fermentation process difficult.

In the case of the Agav-Eh, students Anne Kilpatrick and Manda Men Ling Cheng pored over research papers with Dickson to determine they would need to pump air every day during fermentation to overcome agave’s antimicrobial nature and create the best environment for the yeast to work its magic.

“It’s probably been the hardest thing I’ve had to ferment but it allowed for a lot of learning opportunities,” Dickson said. “Sometimes you don’t know what you need to learn until you encounter roadblocks.”

Still, Kilpatrick was keen to take on the challenge because she wanted to create something that she enjoys drinking and that doesn’t require a lot of mixing to be quaffable. The double-distilled spirit has “a creamy, peppery texture and taste” and was briefly aged on two different wood chips with four levels of toast to give it colour and a kiss of wood flavour.

Kilpatrick compared the result to reposado, a tequila that’s briefly aged in oak.

“For two women of a certain age, who had no experience, we picked something tricky. It turned out great in the end. The final product ended up really beautiful,” Kilpatrick said. “Until I took this course, I never realized tequila was something you could sip. It’s beautiful and smooth.”

Naming Ambrosia, which means food or drink of the gods, was also a challenge because there are so few spirits like it, Dickson explained. The honey spirit has a flavour like rum with floral notes. It was back-sweetened with more honey to create mouthfeel and accentuate those floral characteristics.

Ambrosia would also have never been possible without the contributions of the Commercial Beekeeping program.

“Having that on-campus program allows us to do this because honey is expensive. It’s really cool. Of all the projects that tie in the NC culture, this is the one,” he said.

Finding a balance of sensations was the trick with Tropical Heat, where the heat from the hot pepper extraction shines through but doesn’t dominate. In the end, students came up with a drinkable liqueur “with a touch of heat without a strong flavour from the peppers” and a first for Spirits 101.

“This is approachable because it’s sweeter. Sometimes spirits aren’t approachable to the average person,” Dickson explained. “We also haven’t had a fruit-forward liqueur before, which makes it unique.

The new spirits, along with staples from the School Spirits line, are available for sale online at ncteachingwinery.ca, and are available for curbside pickup or shipping. Sales of the spirits support student education.

Niagara College’s Teaching Distillery is a 2,500-square-foot facility equipped with six stills, four mash tuns and 10 fermenters. Home to the College’s Artisan Distilling program, students produce a variety of distilled products including vodka, gin, brandy, rum, whisky and other spirits. It opened in September 2018, completing the trifecta of beverage fermentation sciences at NC’s learning enterprises, following the footsteps of its Teaching Winery and Teaching Brewery, which were also the first of their kind in Canada.

 Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. For more information visit niagaracollege.ca.

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Media inquiries, please contact:

Michael Wales
Manager, Corporate Communications
Cell: 905-328-4101
[email protected]

Julie Greco
Corporate Communications Consultant
Cell: 905-328-2532
[email protected]

“I never thought this could happen to me.”

That was Paula Natalia Gongora Quintero’s initial thought when she spotted an application form for the Ontario Remembrance Scholarship at Niagara College late last year. Fortunately, she applied anyway.

Now the international student in her second year of the Business Administration – Human Resources (Co-op) program is the proud recipient of the $10,500 award – the highest monetary award be granted to one student at the College and its most competitive with almost 200 applicants. It was also the first time an award has been open to NC’s domestic and international students.

Quintero said that she was so shocked when she read an email notifying her that she had won that she burst into tears. “It felt like a dream,” she said. “I called my family and they were so proud of their little girl and we prayed together.”

After the announcement, she shared the news on her YouTube channel to encourage others who share her Latin American culture that dreams can come true.

Originally from Colombia, Quintero was drawn to study in Canada after researching postsecondary institutions to study abroad and learning about NC.

“What I loved about the NC community was its openness to diversity, inclusion and support tools for international students,” she said. “Leaving behind your home country, family and friends is so dramatic, that I was waiting for a school that could help me with this transition.”

She loves her program at NC and has been excelling academically with higher than a 90% average in all of her classes. Creating a new life in Canada however, has been marked by hard work for Quintero who, along with her husband of two years, now calls Niagara Falls home. She has been working three different jobs to support her education.

As a student ambassador for the College, Quintero works to implement COVID-19 safety measures on campus – checking in students and employees at entrance points as part of NC’s restricted access procedures, and promoting physical distancing practices. She also guides new students to campus services. In addition to working at NC, she is employed as a customer services representative at Intelcom Express and as a cleaner at a local grocery store.

The scholarship, which has been set aside for tuition and fees for the next academic year, comes as a great relief for Quintero, knowing that she is able to pay for her final year of study in full and focus on her career goals. She plans to establish a non-profit to connect newcomers to Canada with employers and community services, help guide them through challenges and contribute towards their dreams.

The scholarship is about much more than the money for Quintero. “It is proof that anyone, regardless of their culture or language, can make a difference,” she said.

This was the first year the Ministry of Colleges and Universities has funded the Ontario Remembrance Scholarship at NC, in memory of the victims of the Ukrainian airliner crash in Iran in January 2020, which claimed the lives of 57 Canadians, including 34 Ontario postsecondary students or staff members.

“We thank the Government of Ontario for supporting student success at Niagara College through the Ontario Remembrance Scholarship,” said Marc Nantel, PhD, vice-president, Research & External Relations. “Helping students achieve their dreams is a meaningful tribute to the tragic loss of life from the Ukrainian airliner crash, which was deeply felt by college communities across the province.”

Financial Aid advisor Marissa Ditto noted that it was not easy to select a winner for the award from such a large pool of applicants. The selection committee shortlisted seven students for final round interviews, who all demonstrated a passion for their studies. Academic achievement, community engagement, volunteer experience, and financial need were factors in their final decision.

“Paula was selected because she went above and beyond in her academic achievements, her engagement and involvement in the Niagara College community, and had clear career goals and path to reach those goals,” said Ditto.

Quintero was applauded for being a great ambassador for NC with a positive and realistic attitude. Ditto pointed to her employment as an engaged student ambassador, her volunteer work to assist newcomers to Canada, her involvement with College research projects, and the fact that she created her own YouTube channel to document her experience and assist other international students.

“She wants to be a model of her culture to not only challenge stereotypes, but to motivate others to start their careers,” said Ditto. “Her career goals align perfectly with her values and beliefs, and her involvement and accomplishments thus far on her NC journey also reflect this.”

Knowing that she was selected for the scholarship among so many other applicants fills Quintero with pride and made her feel that “every tear was worth it.”

“This has motivated me to keep high standards, but also to share my experience with other students who think that financial or language barriers are an excuse to give up,” she said. “Everyone has a mission to leave a print that others can use as an example, and my goal is to prove that, as Latins, we have wonderful skills and capabilities to be leaders in our College and communities.”

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine science, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. For more information visit niagaracollege.ca.

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Media inquiries, please contact:

Michael Wales


Manager, Corporate Communications


Cell: 905-328-4101

[email protected]

 

ulie Greco


Corporate Communications Consultant


Cell: 905-328-2532

[email protected]