NC Teaching Distillery taps into spirit of success with national medals

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Last year’s student capstone projects are this year’s national award-winners at Niagara College’s Teaching Distillery.

Three spirits that were crafted as final projects from Artisan Distilling students in 2024, have recently won medals from the Canadian Artisan Spirit Competition (CASC) – with one of them also capturing top honours in its category. The winners include:

  • Spirit 101: Canadian Rum, which won Best in Class in the Alternative Rum category, (first overall in its category), and a gold medal;
  • Spirit 101: Hail Caesar Vodka,which won gold in the Infused Vodka category;and
  • Spirit 101: Grandma’s Apple Pie, which won bronze in the Fruit Liqueur category.

“The spirit of applied learning is in the spotlight every time our Teaching Distillery wins a medal at national and international competitions,” said Steve Gill, general manager of the College’s Learning Enterprises. “Thanks to the skills they’re learning at Niagara College – guided by our expert faculty and staff – our students not only succeed but are raising the bar for the industry.”

Head Distiller David Dickson applauded the Teaching Distillery’s success at the national competition which receives hundreds of entries. He noted that the winning spirits are all student capstone projects. The projects are original spirits that students work in small groups to create before graduation, drawing on all the skills they have learned over the course of the program to demonstrate their mastery of artisan distilling.

“The award for Best in Class – Alternative Rum is among the biggest honours we have received in competitions so far,” said Dickson. “Our students are in a position where they can impact and lead the future of distilling in Canada.”

Canadian Rum was created by Satbir Kaur, Simerjeet Simerjeet and Mukesh Mukesh who sought to create a spirit that reflected both Canadian and Indian heritage, since they were all students from India.

“The idea of blending these cultures into a single spirit was a unique challenge that inspired us throughout the process,” said Simerjeet. “Using jaggery as the base brought a rich, earthy sweetness, while the maple added a touch of Canadian identity. Our goal was to craft a rum that stood out, with a smooth profile and a hint of smokiness.”

The result was a dark-style rum with a pronounced maple character. It has a complex rum profile, due to the inclusion of jaggery and molasses-based rums, and a maple syrup character that washes over the palate but is striking on the nose. It was released in August 2024 and limited quantities remain.

For Simerjeet, who currently lives in St. Catharines, hearing that their spirit won a national award, was an achievement that she had never imagined.

“It felt incredibly rewarding to see our hard work recognized,” said Simerjeet. “This project was a labour of love, and the award validated the countless trials and learning experiences we had along the way.”

Hail Caesar Vodka was produced last summer by students Prakyath Hedge, Harpreet Kaur and Jarvis Anderson.   

News about the medal had Anderson brimming with pride. He noted that his group had worked so hard to create a product that they felt was truly special, and the award is a validation that others feel the same way.

A longtime fan of Caesars, Anderson never thought it would become his capstone project. He credits Assistant Distiller Ian Bickle – also an alumnus of the program – for suggesting the idea of a ‘loaded vodka’ as a ‘flavour bomb’ for their spirit. It set the group on a quest that led them to forage for wild ramps around campus to create the product specific for their Canadian cocktail.

The result: a vodka that could be poured into any tomato-clam cocktail and to create a fully seasoned Caesar in an instant. It was released last August and limited bottles remain while supplies last.

Their unique vodka has 17 different botanicals include wild ramps grown on campus, three different chilis, horseradish, and dill, giving it enough spice and flavour, “fit for an emperor.”

“I feel that the capstone project was the summation of the experience I got at Niagara College. It’s not only the material that I learned, it was who I learned it from and alongside,” said Anderson, who currently lives in St. Catharines. “It was all the motivation I needed in order to push myself to be a better student and distiller, and they helped me build the pathway to success.”

Grandma’s Apple Pie was released in April 2024 and sold out quickly. It was created by students Clint Bouwman, Amal Benny and Amit Jamsandekar.

The apple-based spirit was made of in-house pressed, fermented, and distilled apples resulting in a bright, ripe and delicate apple character.

The students borrowed a few ingredients from their grandmothers’ pantry to create a spice blend (cinnamon and cloves) which are subtle but continue to the finish. Notes of caramel and vanilla – essential to any apple pie – were included to round out the finish. 

“I feel elated and honoured to have received an award for the work I did in College. It will become a great stepping-stone in my career,” said Bouwman, who lives in Toronto and hopes to run his own distillery someday. “I feel great having the experience with blending and mixing. It has helped establish my knowledge with spirits while working on products in the field.”

The Canadian Artisan Spirit Competition is Canada’s only national spirit competition reserved exclusively for artisan spirits, bitters, and zero-proof spirits. Entries are accepted from independent Canadian producers and are blind-judged by an independent panel from across the country. Unlike some spirit competitions, not all entries are awarded medals.

Student-crafted products from NC’s Teaching Distillery are available at the Wine Visitor + Education Centre retail store, alongside products from the College’s Teaching Winery and Teaching Brewery. Visit at the Daniel J. Patterson Campus in Niagara-on-the-Lake (135 Taylor Rd.) or online at ncteachingwinery.ca.

Artisan Distilling is a one-year graduate certificate program based at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake within the College’s  School of Wine, Beer and Spirits. Students gain hands-on experience at the on-campus Teaching Distillery, which was the first of its kind in Canada. niagaracollege.ca/winebeerspirits/program/artisan-distilling

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact:  

    

Julie Greco  

Niagara College Communications Consultant 

905-328-2532

[email protected] 

The post NC Teaching Distillery taps into spirit of success with national medals appeared first on Niagara College.

NC-developed Mazagran Coffee perks up Niagara beverage scene

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Thanks to Niagara College’s Research and Innovation division, St. Catharines-based Dispatch has turned an in-demand beverage into a commercial product with expanding reach.

Dispatch’s coffee lemonade ‘Mazagran Coffee’ is now popping up in cans at various locations in the Niagara region and beyond.

Mazagran is an iced coffee which originated in Algeria as early as the 1700s and, over time, became a staple in other countries, including Spain and Portugal. The original version was simply a strong coffee diluted with water and ice – lemon was added after its introduction to Paris.

Dispatch’s sparkling version of Mazagran Coffee offers a bold, refreshing, unexpected combination of coffee and lemon, balancing the richness of chocolate from the coffee, the complex sweetness of agave, and the bright, rounded acidity of fresh lemon juice and zest.  

Dispatch staff turned to the College’s Food and Beverage Innovation Centre (FBIC) over a year ago with an interest in making the beverage available for broader consumption to meet customer demand.

Dispatch General Manager Michael Kapusty said they approached FBIC hoping to source better ingredients, improve the recipe, and make the product ‘shelf stable.’ They knew FBIC had the expertise and equipment to make it happen.

“The FBIC team improved the recipe, making the product shelf stable and scalable,” said Kapusty. “Then we were able to get initial market traction on our new product and bridge the gap to a commercial scale co-packer.”

One of four key innovation centres within NC’s award-winning Research and Innovation division, FBIC provides solutions for local small- and medium-sized enterprises to help them survive and thrive.

“This is just one of many examples of the exceptional benefit that college-based applied research and development innovation centres bring to our communities,” said Lyndon Ashton, Associate Director, FBIC. “We’re industry-facing and focused on helping our clients transform their concepts into commercially viable products that can be manufactured at scale successfully – all while training the next generation of talent through knowledge exchange and capacity building hand-in-glove with our industry partners.”

“At FBIC, we helped the industry partner simplify the processing to minimize production costs as well as we provided ingredients and formulation recommendations to enable the scale up of the novel product,” said Ana Cristina Vega-Lugo, PhD, Scientific Manager, FBIC.

Vega-Lugo led the FBIC team in optimizing the ready-to-drink beverage. The team completed a scaled-up trial at its on-campus Hazard Analysis Critical Control Point (HACCP)-certified pilot plant, evaluated carbonation levels and Dispatch chose its preferential texture.

Food safety assessments were conducted for each formulation and the team evaluated the proposed heat treatment to ensure that the final preservative-free product would be safe and free from microbial contamination when it became available in the market.

More than 800 cans of the product in 200-litre batches were produced using the FBIC’s HACCP-certified pilot plant.

The final product sold out very quickly, pointing to a need to ramp up the scale of production. The FBIC team connected Dispatch with a new co-packer with the equipment, storage capacity and logistics capabilities required to make an even bigger impact in the market.

After tapping into the expertise of NC’s FBIC, Dispatch gained a research-backed product which became an additional revenue stream to its business.

The increased production is opening doors to new possibilities for Mazagran Coffee. Dispatch is now working with small cafes, restaurants and local grocers, as well as larger entities such as hotel groups.

Mazagran is now available in St. Catharines (Wandering Spirits, Mahtay Café and Lounge, 13th Street Winery, Frontier Barbers and Company, King Street Pantry), Fonthill (Stoke Deli Bar, doorFore), Niagara-on-the-Lake (Sweetwater Group) and in Kitchener (Odd Duck). Kapusty also expects that Mazagran will become available at a major local retailer this spring.

“Without FBIC’s product development and pilot plant expertise, we wouldn’t be where we are today,” said Kapusty.

With Dispatch now closing its doors at the end of March, Mazagran Coffee will be the focus of the business as it transitions into an independent brand, with a full rebrand coming in 2025.

The Mazagran Coffee project for Dispatch created opportunities for NC students who had a chance to gain experience while working on a real industry research project.

FBIC Research Assistant Liliana Miranda Gomez, a third-year Culinary Innovation and Food Technology student, helped select ingredients to achieve the client’s desired flavour profile and played a key role in preliminary formulations.

Gomez relocated from Bogota, Colombia to St. Catharines in fall 2022 to pursue her passion for organic food production at NC, building on her background in chemical engineering and bridging her scientific expertise with food innovation. She focused on perfecting the product’s flavour profile to achieve the client’s intended sensory experience and adjusted to ensure the product’s safety and high quality, under the guidance of the FBIC’s Scientific Manager.

“I truly enjoyed the experimental process in the lab – creating different versions, testing flavours, and refining the final product,” she said. “Leveraging my knowledge and love for these flavours allowed me to contribute meaningfully to the product’s development, ensuring innovation, food safety, and quality in the final outcome.”

She found it rewarding to be a part of the project from start to finish and witness its strong market acceptance.

“Hearing positive feedback from the public and knowing that our work contributed to a successful launch by Dispatch, filled me with immense pride and gratitude toward FBIC for allowing me to develop my skills as a product developer,” she said.

This project is just one example of how NC’s Research and Innovation division is helping local small- and medium-sized enterprises (SMEs) survive and thrive through project activities in its four key innovation centres: FBIC; the Business and Commercialization Innovation Centre (BCIC); the Horticultural and Environmental Sciences Innovation Centre (HESIC) at the DJP Campus in Niagara-on-the-Lake; and the Walker Advanced Manufacturing Innovation Centre (WAMIC) at the Welland Campus.

Partnering with the College’s Research and Innovation division, SMEs connect with highly qualified and experienced staff, researchers, faculty, recent graduates, and students with the expertise to meet their applied research and innovation needs, while the College’s student research assistants gain valuable experience working alongside expert staff and faculty on real projects for industry partners.

In December 2024, NC was ranked the No. 1 college in Canada for research funding, according to Research Infosource Inc.’s report Canada’s Top 50 Research Colleges, based on total research funding numbers from 2023. It was the second consecutive year that NC secured the top ranking and the tenth year in a row it placed within the top 10. The No. 1 ranking was earned by attracting more than $40 million in research support to conduct projects with industry partners. NC also ranked No. 2 for completed research projects at a mid-size college with a total of 178.

NC’s award-winning Research and Innovation division administers research funding through investments from various regional, provincial, and federal agencies. Students and graduates are hired to work alongside faculty and staff researchers to assist industry partners’ leap forward in the marketplace. Students come from a variety of the College’s programs, such as the Commercial Cannabis Production Program, Mechanical Engineering Technology, Culinary Innovation and Food Technology, Business Administration – Marketing, and Computer Programmer. Visit ncinnovation.ca/.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Related news release:

Niagara College earns No. 1 research college in Canada

Media inquiries, please contact:  

Julie Greco  

Niagara College Communications Consultant  

905-328-2532  

[email protected]  

The post NC-developed Mazagran Coffee perks up Niagara beverage scene appeared first on Niagara College.

NC-developed Mazagran Coffee perks up Niagara beverage scene

/in

Thanks to Niagara College’s Research and Innovation division, St. Catharines-based Dispatch has turned an in-demand beverage into a commercial product with expanding reach.

Dispatch’s coffee lemonade ‘Mazagran Coffee’ is now popping up in cans at various locations in the Niagara region and beyond.

Mazagran is an iced coffee which originated in Algeria as early as the 1700s and, over time, became a staple in other countries, including Spain and Portugal. The original version was simply a strong coffee diluted with water and ice – lemon was added after its introduction to Paris.

Dispatch’s sparkling version of Mazagran Coffee offers a bold, refreshing, unexpected combination of coffee and lemon, balancing the richness of chocolate from the coffee, the complex sweetness of agave, and the bright, rounded acidity of fresh lemon juice and zest.  

Dispatch staff turned to the College’s Food and Beverage Innovation Centre (FBIC) over a year ago with an interest in making the beverage available for broader consumption to meet customer demand.

Dispatch General Manager Michael Kapusty said they approached FBIC hoping to source better ingredients, improve the recipe, and make the product ‘shelf stable.’ They knew FBIC had the expertise and equipment to make it happen.

“The FBIC team improved the recipe, making the product shelf stable and scalable,” said Kapusty. “Then we were able to get initial market traction on our new product and bridge the gap to a commercial scale co-packer.”

One of four key innovation centres within NC’s award-winning Research and Innovation division, FBIC provides solutions for local small- and medium-sized enterprises to help them survive and thrive.

“This is just one of many examples of the exceptional benefit that college-based applied research and development innovation centres bring to our communities,” said Lyndon Ashton, Associate Director, FBIC. “We’re industry-facing and focused on helping our clients transform their concepts into commercially viable products that can be manufactured at scale successfully – all while training the next generation of talent through knowledge exchange and capacity building hand-in-glove with our industry partners.”

“At FBIC, we helped the industry partner simplify the processing to minimize production costs as well as we provided ingredients and formulation recommendations to enable the scale up of the novel product,” said Ana Cristina Vega-Lugo, PhD, Scientific Manager, FBIC.

Vega-Lugo led the FBIC team in optimizing the ready-to-drink beverage. The team completed a scaled-up trial at its on-campus Hazard Analysis Critical Control Point (HACCP)-certified pilot plant, evaluated carbonation levels and Dispatch chose its preferential texture.

Food safety assessments were conducted for each formulation and the team evaluated the proposed heat treatment to ensure that the final preservative-free product would be safe and free from microbial contamination when it became available in the market.

More than 800 cans of the product in 200-litre batches were produced using the FBIC’s HACCP-certified pilot plant.

The final product sold out very quickly, pointing to a need to ramp up the scale of production. The FBIC team connected Dispatch with a new co-packer with the equipment, storage capacity and logistics capabilities required to make an even bigger impact in the market.

After tapping into the expertise of NC’s FBIC, Dispatch gained a research-backed product which became an additional revenue stream to its business.

The increased production is opening doors to new possibilities for Mazagran Coffee. Dispatch is now working with small cafes, restaurants and local grocers, as well as larger entities such as hotel groups.

Mazagran is now available in St. Catharines (Wandering Spirits, Mahtay Café and Lounge, 13th Street Winery, Frontier Barbers and Company, King Street Pantry), Fonthill (Stoke Deli Bar, doorFore), Niagara-on-the-Lake (Sweetwater Group) and in Kitchener (Odd Duck). Kapusty also expects that Mazagran will become available at a major local retailer this spring.

“Without FBIC’s product development and pilot plant expertise, we wouldn’t be where we are today,” said Kapusty.

With Dispatch now closing its doors at the end of March, Mazagran Coffee will be the focus of the business as it transitions into an independent brand, with a full rebrand coming in 2025.

The Mazagran Coffee project for Dispatch created opportunities for NC students who had a chance to gain experience while working on a real industry research project.

FBIC Research Assistant Liliana Miranda Gomez, a third-year Culinary Innovation and Food Technology student, helped select ingredients to achieve the client’s desired flavour profile and played a key role in preliminary formulations.

Gomez relocated from Bogota, Colombia to St. Catharines in fall 2022 to pursue her passion for organic food production at NC, building on her background in chemical engineering and bridging her scientific expertise with food innovation. She focused on perfecting the product’s flavour profile to achieve the client’s intended sensory experience and adjusted to ensure the product’s safety and high quality, under the guidance of the FBIC’s Scientific Manager.

“I truly enjoyed the experimental process in the lab – creating different versions, testing flavours, and refining the final product,” she said. “Leveraging my knowledge and love for these flavours allowed me to contribute meaningfully to the product’s development, ensuring innovation, food safety, and quality in the final outcome.”

She found it rewarding to be a part of the project from start to finish and witness its strong market acceptance.

“Hearing positive feedback from the public and knowing that our work contributed to a successful launch by Dispatch, filled me with immense pride and gratitude toward FBIC for allowing me to develop my skills as a product developer,” she said.

This project is just one example of how NC’s Research and Innovation division is helping local small- and medium-sized enterprises (SMEs) survive and thrive through project activities in its four key innovation centres: FBIC; the Business and Commercialization Innovation Centre (BCIC); the Horticultural and Environmental Sciences Innovation Centre (HESIC) at the DJP Campus in Niagara-on-the-Lake; and the Walker Advanced Manufacturing Innovation Centre (WAMIC) at the Welland Campus.

Partnering with the College’s Research and Innovation division, SMEs connect with highly qualified and experienced staff, researchers, faculty, recent graduates, and students with the expertise to meet their applied research and innovation needs, while the College’s student research assistants gain valuable experience working alongside expert staff and faculty on real projects for industry partners.

In December 2024, NC was ranked the No. 1 college in Canada for research funding, according to Research Infosource Inc.’s report Canada’s Top 50 Research Colleges, based on total research funding numbers from 2023. It was the second consecutive year that NC secured the top ranking and the tenth year in a row it placed within the top 10. The No. 1 ranking was earned by attracting more than $40 million in research support to conduct projects with industry partners. NC also ranked No. 2 for completed research projects at a mid-size college with a total of 178.

NC’s award-winning Research and Innovation division administers research funding through investments from various regional, provincial, and federal agencies. Students and graduates are hired to work alongside faculty and staff researchers to assist industry partners’ leap forward in the marketplace. Students come from a variety of the College’s programs, such as the Commercial Cannabis Production Program, Mechanical Engineering Technology, Culinary Innovation and Food Technology, Business Administration – Marketing, and Computer Programmer. Visit ncinnovation.ca/.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Related news release:

Niagara College earns No. 1 research college in Canada

Media inquiries, please contact:  

Julie Greco  

Niagara College Communications Consultant  

905-328-2532  

[email protected]  

The post NC-developed Mazagran Coffee perks up Niagara beverage scene appeared first on Niagara College.

Niagara College students take top spot at international case competition

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They crossed the border as underdogs ready to face university rivals at a bi-national case competition, but a team of Niagara College Business students had something special to declare upon their return: victory.

The team of four students from NC’s School of Business and Management (SoBM) won first place at the World Trade Centre Buffalo Niagara 2025 International Case Competition, held at the University of Buffalo on March 7. As the only college-level team participating, NC’s team faced competitors from Brock University, Canisius University, Niagara University and the University of Buffalo.

“We are incredibly proud of our students’ outstanding achievement. Against the backdrop of the current Canada-US trade environment, our talented team won a U.S.-based case competition that involved cross-border operational efficiencies in the EV market,” said Evan DiValentino, Dean, Business and Environment. “This victory – against much larger universities – highlights student and faculty member dedication and talent. It also underscores the importance of applied education and training for a changing world.”

Stefan Johnson, Professor and International Business Coordinator who coached the team, said it was a tough competition, but NC’s success showed how well the College prepares students to apply their skills to the real world beyond the classroom – what faculty refer to as, ‘Monday morning ready.’

“This international competition is a great way for students at NC to benchmark their business acumen against universities in the region,” said Johnson. “We are a medium-sized college, but we are capable of competing against the big schools in the area – certainly an accomplishment for the students and a testament to the hard work that everybody in the SoBM puts in.”

This marked the first time NC has won the annual international case competition hosted by World Trade Center Buffalo Niagara, now in its seventh year.  

The competition aims to help students develop their business skills and solve real-world challenges. Teams were given a case about an automotive battery manufacturing plant for electric vehicles in Fort Erie, that had 73% of its business in the United States and were required to find a solution to increase operational efficiency and integrate artificial intelligence.

Johnson noted that NC’s solution was robust. Students used operations management, finance, strategy, international concepts, and process design knowledge. They leveraged problem-solving, public speaking, and PowerPoint development skills, and demonstrated team cohesion, along with a sense of ownership of the event.

“In such competitions, coaches can only do so much – once the students enter the building, it is entirely on them to make the magic happen,” Johnson said.

Participating NC students included Brooklyn Balanowski (third-year Business Administration – Marketing), Nazek Kigab  (second-year Business Administration – Marketing), Andrei Melnikov (fourth-year Honours Bachelor of Business Administration – International Commerce and Global Development), and Roberto Villao (fourth-year Honours Bachelor of Business Administration – International Commerce and Global Development).

For Villao (Niagara-on-the-Lake), winning first place was meaningful, marking the culmination of his journey as a student and a defining moment in his academic career.  “As my final case competition before graduating, this victory is a testament to the skills, knowledge, and experience I have gained throughout my studies,” he said. “It leaves me on a high note and reinforces my confidence as I transition into the professional world, ready to apply these abilities in real-life business scenarios.”

Originally from Ecuador, Villao enrolled at NC to gain practical hands-on experience and build connections with expert professors. He feels the competition strengthened his ability to manage multiple responsibilities, as he balanced his academic assignments with work and intensive competition prep with the team.

“This enhanced my time management, problem-solving, and teamwork skills, all of which are critical for success in the business world,” he said. “It reinforced my confidence in making strategic decisions under pressure, a skill that will be invaluable in my professional career.”

No stranger to international competition, Villao was part of the NC team that travelled to Budapest last spring to compete in the Corvinus Undergraduate Business Experience (CUBE) and placed third overall among university-level teams from around the world. 

“After consistently making it to the podium in past competitions but not quite reaching the top, this victory felt like a long-awaited accomplishment,” he said. “It represents persistence, teamwork and continuous growth, making it even more special.”

For the College’s SoBM, the WTC competition was a training ground for CUBE in Budapest next month. Participants Melnikov and Kigab, who will compete at CUBE this year, had an opportunity to learn from their teammates who competed last year. They will be joined by students Jillian Kosior and David Dioszegi, who were recently part of a NC team that advanced to the finals at the Vanier Case Competition in Montreal.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact: 

  

Julie Greco  

Communications Consultant  

905-328-2532  

[email protected]

The post Niagara College students take top spot at international case competition appeared first on Niagara College.

Asahi Kasei Battery Separator Canada to base administrative and business teams at NC’s Welland Campus while Port Colborne facility is built

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On March 10, Niagara College (NC) officially welcomed the Asahi Kasei Battery Separator Canada (AKBSC) team to its new office space at the Welland Campus.

The company, whose lithium-ion battery separator plant will bring highly skilled, well-paying jobs to the Niagara region, is leasing office space at NC while its facility is being built in Port Colborne.

“The presence of the Asahi Kasei team at the College is a shining example of how we support the success of new and existing employers in Niagara,” said NC President Sean Kennedy. “It is a chance to connect the company with the programs, students – and nationally-recognized research and innovation work – that will support the growth and success of Asahi Kasei in Niagara.”

Back row from L to R: Dr. Chris McGrath, NC’s Vice-President, Students, Sean Coote, NC’s Vice-President, International, Gordon Arbeau, NC’s Vice-President, Advancement, Dr. Marc Nantel, NC’s Vice-President, Research, Innovation & Strategic Enterprises, NC President Sean Kennedy, Ryu Taniguchi, President, Asahi Kasei Battery Separator Corporation (AKBSC), Samuel A. Mills, President, Asahi Kasei Battery Separator Canada, Bill Steel, Mayor of Port Colborne, Prasad Puttagunta, AKBSC Vice President, Project Management, Terufumi Yamaguchi, AKBSC Secretary, Treasurer, Director of Administration. Middle row from L to R: Fiona Allan, NC Vice-President, Academic, Frank Campion, Mayor of Welland, Anna Oakes, Community Office Manager for Vance Badawey, Jim Bradley, Niagara Regional Chair.

The leased space is the latest example of close collaboration between Niagara College and Asahi Kasei Battery Separator, a Japanese-based corporation focused on creating innovative solutions for the global battery market. The lithium-ion battery separators to be produced at its Port Colborne facility are among the most highly engineered and critical components of lithium-ion batteries used in electric vehicles and other energy storage applications.

“Since announcing plans to establish our first North American plant in Port Colborne last May, we have been incredibly grateful for the support of the local community, including Niagara College,” said Samuel A. Mills, President of Asahi Kasei Battery Separator Canada Corporation. “As we move into our new office space on campus, we are excited to further enhance this partnership – collaborating with the college to develop training initiatives and other programs that will create valuable career pathways for students and graduates, while helping us build a strong, local workforce for our new facility.”

Asahi Kasei’s offices will be located on the second floor of the Walker Advanced Manufacturing Innovation Centre (WAMIC) – a hub for advanced manufacturing research and innovation at Canada’s top-ranked research college. WAMIC is a state-of-the-art facility at NC with leading-edge equipment and software where students, faculty, and researchers support advanced manufacturing and technology companies wishing to innovate, grow, and compete in the global marketplace.

The office – with meeting and workspace for up to 20 staff – will be the primary work location for Asahi Kasei’s administrative and business teams. Those involved directly with construction will remain at the work site in Port Colborne.

From L to R: Florentin Blejdea, Senior Director of Operations Marty Glabb, Accounts Payable Specialist Holli Hughes, Government Affairs & Marketing Communications Manager Chiharu Taki, Administration Manager Samuel A. Mills, President, Asahi Kasei Battery Separator Canada Lynsey Buckborough, Executive Assistant Ryu Taniguchi, President, Asahi Kasei Battery Separator Corporation Masahiro Mouri, Executive Vice President Prasad Puttagunta, Vice President, Project Management David St. Louis, Charlotte, USA Plant Manager Katie Cameron, Executive Assistant/Japanese Interpreter Terufumi Yamaguchi, Secretary, Treasurer, Director of Administration.

During Asahi Kasei’s site selection process for its plant, Niagara College was engaged by the Niagara Region Economic Development office to facilitate an understanding of NC’s technology and trades facilities and capabilities, and its ability to address workforce needs.

With Asahi Kasei as part of its campus, NC will deepen the partnership, providing access to the expertise of its Research & Innovation division, faculty, staff, and specialized labs in Engineering Technology and Trades programs to ensure that students and graduates are prepared for rewarding careers at the new Port Colborne facility.

“We are very pleased to welcome Asahi Kasei to Niagara College and look forward to continued collaboration,” said President Kennedy. “There will be countless opportunities for us to work together to identify specific training needs and to develop new programming to address these needs.”

About Niagara College

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

About Asahi Kasei Battery Separator Corporation

In the spring of 2024, Asahi Kasei announced that it will construct an integrated lithium-ion battery (LIB) separator plant in Port Colborne, investing $1.56 billion in production capacity to support North American demand for clean energy and electric vehicles. Operating as Asahi Kasei Battery Separator Canada, the project is expected to create highly skilled, good paying jobs in manufacturing and construction. The start of commercial production is currently slated for 2027.

About Asahi Kasei

The Asahi Kasei Group contributes to life and living for people around the world as a diversified group of companies that operates in the Material, Homes and Health Care business sectors. Founded in Japan in 1922, Asahi Kasei has over 100 years of manufacturing experience and is a pioneer in battery-related technology. The core of its Energy Storage business is the lithium-ion battery separator – a microporous membrane that provides a barrier between the positive and negative electrodes of the battery, preventing short circuits while allowing lithium ions to pass from one side of the battery to the other. To learn more about Asahi Kasei, visit: www.asahi-kasei.com

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Media inquiries, please contact:

Jessica Torok
Communications Consultant
Niagara College
905-932-1520
[email protected]

Christian OKeefe
Asahi Kasei America Inc.
[email protected]

The post Asahi Kasei Battery Separator Canada to base administrative and business teams at NC’s Welland Campus while Port Colborne facility is built appeared first on Niagara College.

Asahi Kasei Battery Separator Canada to base administrative and business teams at NC’s Welland Campus while Port Colborne facility is built

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On March 10, Niagara College (NC) officially welcomed the Asahi Kasei Battery Separator Canada (AKBSC) team to its new office space at the Welland Campus.

The company, whose lithium-ion battery separator plant will bring highly skilled, well-paying jobs to the Niagara region, is leasing office space at NC while its facility is being built in Port Colborne.

“The presence of the Asahi Kasei team at the College is a shining example of how we support the success of new and existing employers in Niagara,” said NC President Sean Kennedy. “It is a chance to connect the company with the programs, students – and nationally-recognized research and innovation work – that will support the growth and success of Asahi Kasei in Niagara.”

Back row from L to R: Dr. Chris McGrath, NC’s Vice-President, Students, Sean Coote, NC’s Vice-President, International, Gordon Arbeau, NC’s Vice-President, Advancement, Dr. Marc Nantel, NC’s Vice-President, Research, Innovation & Strategic Enterprises, NC President Sean Kennedy, Ryu Taniguchi, President, Asahi Kasei Battery Separator Corporation (AKBSC), Samuel A. Mills, President, Asahi Kasei Battery Separator Canada, Bill Steel, Mayor of Port Colborne, Prasad Puttagunta, AKBSC Vice President, Project Management, Terufumi Yamaguchi, AKBSC Secretary, Treasurer, Director of Administration. Middle row from L to R: Fiona Allan, NC Vice-President, Academic, Frank Campion, Mayor of Welland, Anna Oakes, Community Office Manager for Vance Badawey, Jim Bradley, Niagara Regional Chair.

The leased space is the latest example of close collaboration between Niagara College and Asahi Kasei Battery Separator, a Japanese-based corporation focused on creating innovative solutions for the global battery market. The lithium-ion battery separators to be produced at its Port Colborne facility are among the most highly engineered and critical components of lithium-ion batteries used in electric vehicles and other energy storage applications.

“Since announcing plans to establish our first North American plant in Port Colborne last May, we have been incredibly grateful for the support of the local community, including Niagara College,” said Samuel A. Mills, President of Asahi Kasei Battery Separator Canada Corporation. “As we move into our new office space on campus, we are excited to further enhance this partnership – collaborating with the college to develop training initiatives and other programs that will create valuable career pathways for students and graduates, while helping us build a strong, local workforce for our new facility.”

Asahi Kasei’s offices will be located on the second floor of the Walker Advanced Manufacturing Innovation Centre (WAMIC) – a hub for advanced manufacturing research and innovation at Canada’s top-ranked research college. WAMIC is a state-of-the-art facility at NC with leading-edge equipment and software where students, faculty, and researchers support advanced manufacturing and technology companies wishing to innovate, grow, and compete in the global marketplace.

The office – with meeting and workspace for up to 20 staff – will be the primary work location for Asahi Kasei’s administrative and business teams. Those involved directly with construction will remain at the work site in Port Colborne.

From L to R: Florentin Blejdea, Senior Director of Operations Marty Glabb, Accounts Payable Specialist Holli Hughes, Government Affairs & Marketing Communications Manager Chiharu Taki, Administration Manager Samuel A. Mills, President, Asahi Kasei Battery Separator Canada Lynsey Buckborough, Executive Assistant Ryu Taniguchi, President, Asahi Kasei Battery Separator Corporation Masahiro Mouri, Executive Vice President Prasad Puttagunta, Vice President, Project Management David St. Louis, Charlotte, USA Plant Manager Katie Cameron, Executive Assistant/Japanese Interpreter Terufumi Yamaguchi, Secretary, Treasurer, Director of Administration.

During Asahi Kasei’s site selection process for its plant, Niagara College was engaged by the Niagara Region Economic Development office to facilitate an understanding of NC’s technology and trades facilities and capabilities, and its ability to address workforce needs.

With Asahi Kasei as part of its campus, NC will deepen the partnership, providing access to the expertise of its Research & Innovation division, faculty, staff, and specialized labs in Engineering Technology and Trades programs to ensure that students and graduates are prepared for rewarding careers at the new Port Colborne facility.

“We are very pleased to welcome Asahi Kasei to Niagara College and look forward to continued collaboration,” said President Kennedy. “There will be countless opportunities for us to work together to identify specific training needs and to develop new programming to address these needs.”

About Niagara College

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

About Asahi Kasei Battery Separator Corporation

In the spring of 2024, Asahi Kasei announced that it will construct an integrated lithium-ion battery (LIB) separator plant in Port Colborne, investing $1.56 billion in production capacity to support North American demand for clean energy and electric vehicles. Operating as Asahi Kasei Battery Separator Canada, the project is expected to create highly skilled, good paying jobs in manufacturing and construction. The start of commercial production is currently slated for 2027.

About Asahi Kasei

The Asahi Kasei Group contributes to life and living for people around the world as a diversified group of companies that operates in the Material, Homes and Health Care business sectors. Founded in Japan in 1922, Asahi Kasei has over 100 years of manufacturing experience and is a pioneer in battery-related technology. The core of its Energy Storage business is the lithium-ion battery separator – a microporous membrane that provides a barrier between the positive and negative electrodes of the battery, preventing short circuits while allowing lithium ions to pass from one side of the battery to the other. To learn more about Asahi Kasei, visit: www.asahi-kasei.com

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Media inquiries, please contact:

Jessica Torok
Communications Consultant
Niagara College
905-932-1520
[email protected]

Christian OKeefe
Asahi Kasei America Inc.
[email protected]

The post Asahi Kasei Battery Separator Canada to base administrative and business teams at NC’s Welland Campus while Port Colborne facility is built appeared first on Niagara College.

Future innovators will face off at robotics competition hosted by Niagara College March 8-9

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High-school students from across Ontario are gearing up for an electrifying competition at Niagara College’s Welland Campus this weekend.

From March 8 to 9, NC will host more than 1,000 students, parents, mentors, and supporters from across Ontario for the FIRST Robotics Competition. As part of the 2024-25 FIRST Robotics Competition season, students in grades nine to 12 will take on the FIRST® DIVE℠ challenge, an ocean-inspired theme highlighting sustainability and problem-solving through robotics.

“We’re thrilled to partner with Niagara College for this incredible event,” said Dave Ellis, President of FIRST Robotics Canada. “This collaboration provides students with an unparalleled opportunity to showcase their skills, gain real-world STEM experience, and learn how technology can create meaningful solutions to global issues like ocean sustainability, while spending time on the beautiful grounds of Niagara College.”

Niagara College’s own Dr. Marc Nantel, Vice-President of Research, Innovation and Strategic Enterprises, will serve as Judge Advisor, overseeing all the competition judges.

“As soon as I volunteered, I was hooked. A FIRST Robotics competition is like sports with robots, with all the energy and good sportsmanship that comes with it,” said Nantel, who has been judging the competitions since 2008.

Teams will design, build, and program robots to tackle tasks that simulate underwater ecosystems, such as deploying “Coral” and “Algae” game pieces and navigating the “Barge” truss structure. The competition fosters critical thinking, teamwork, and creativity, preparing students to address real-world challenges through STEM.

“To see the enthusiasm and ingenuity that these high-school students put into their robotics teams is truly inspirational,” said Nantel, whose own kids have previously competed in the competition and later pursued engineering studies.

“The skills – both technical and essential – that these students learn and practice through FIRST Robotics will follow them their whole life. And they will make them excellent recruits for Niagara College.”

For the College, the competition is a fantastic recruitment opportunity for the best and brightest. More than 1,000 guests, including high-school students and their families, will converge on the Welland Campus.

“At a time when domestic student recruitment is more crucial than ever, hosting this competition is a great opportunity for the College to show itself at its best: the campus, our programs, our staff and faculty, and our NC Life,” said Nantel.

Janet Allan, a member of the College’s Board of Governors, is the Volunteer Coordinator, and has served with FIRST Robotics for over 20 years.

“As a member of the Niagara College Board of Governors, I’m impressed by the commitment that the College, and its students, have to innovate and problem solve,” said Allan, a retired Partner from KPMG LLP. “I was pleased to learn that NC offered to host a FIRST Robotics event, as they share the same goals of preparing the students of today with the skills they need for world of tomorrow.”

The robots will face-off in the Reefscape-themed game arena in the Simplii Financial Athletic Centre. The Learning Commons will serve as the “pits” for student teams to work on their robots.

Want to see the robots in action? The FIRST Robotics competition is a family-friendly event and free for spectators. Parking is also free.

Niagara is home to some of the world’s best teams, and the College’s Research & Innovation division is sponsoring a local, independent team, Quickstrike, who are being mentored by the Niagara Robotics Association.

NC recently donated a retired RoamIO, a 200-kilogram robot previously used for applied research in smart-farming. The robot is now a learning tool for the next generation of STEM innovators.

Following the regional competition at NC, top innovators will progress to provincials and then world championships in April.

For more information about the FIRST Robotics competition, visit: www.firstinspires.org/robotics/frc/game-and-season.

Media interested in attending the FIRST Robotics Competition are asked to contact Jessica Torok, Communications Consultant at [email protected] to arrange a time.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

FIRST (For Inspiration and Recognition of Science and Technology) Robotics Canada is a registered charity dedicated to preparing young people for the future through inclusive, team-based robotics programs for ages four to 18. Since 2002, FIRST Robotics Canada has impacted over 30,000 Canadian students, inspiring a passion for STEM while offering access to scholarships, internships, and career opportunities. Learn more at firstroboticscanada.org.

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Media inquiries, please contact:

Jessica Torok
Communications Consultant
Niagara College
905-932-1520
[email protected]

Lisa Ramraj
FIRST Tech Challenge Program Manager
[email protected]
647-654-0293

The post Future innovators will face off at robotics competition hosted by Niagara College March 8-9 appeared first on Niagara College.

Teaching Brewery kicks up support for inclusivity with Pink Boots  

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Pink boots are making a comeback at Niagara College’s Teaching Brewery, as staff and students take steps to promote inclusivity in brewing.

On the eve of International Women’s Day (IWD), the Teaching Brewery will be a hub of activity with a Pink Boots Collaboration Brew Day, which will involve students, staff and alumni from the Brewmaster and Brewery Operations Management program, while a variety of student-crafted Pink Boots beers will become available to the public.

This marks the fifth year that NC’s Teaching Brewery has been brewing up support for Pink Boots Society Canada, since hosting its first collaboration brew day on IWD in March 2020. The national non-profit organization helps women and non-binary people in the fermented/alcoholic beverage industry advance their careers through education.

“I’m so proud of our brewers for ensuring we take part in initiatives like Pink Boots as it models an important example to all Brewmaster students: that building an inclusive and welcoming culture is everyone’s responsibility,” said Maija Saari, Associate Dean, School of Wine, Beer and Spirits.

“Pink Boots is an annual event that the students get behind wholeheartedly, no matter which semester they are in,” said Brewmaster Professor Jon Downing. “It is educational and reinforces the values we have in the brewery; we encourage women and non-binary students to get involved in it, and they know that we support them now and going forward in their careers.”

The Teaching Brewery’s collaboration brew day to be held on Friday, March 7 will welcome volunteer students, staff and alumni from the Brewmaster program to drop into and help brew Pink Boots Rose Thorn Ale.

The English Ale recipe was created by Brewmaster alumni and current part-time faculty member Nicola Davey. Davey was a student and an enthusiastic participant in NC’s first Pink Boots brew day in 2020 and has been jumping in with both feet each year since.

“I am so thrilled when our female brewers create their first commercial beers,” said Davey. “Their smiles, and sense of accomplishment make my day, which is why I stay involved.”

Davey chose a traditional British Ale for her Pink Boots recipe, aiming to create a light and golden bitter with notes of tart fruit and citrus. The beer was designed to highlight this year’s Yakima Chief Pink Boots hop blend and will incorporate Country Malt’s Pink Boots Malt and Escarpment Lab’s Pink Boot’s Yeast.

“The Pink Boots Society has been supporting women in brewing since 2014 by teaching and sharing brewing skills, raising money for scholarships and making the beer industry a real and constructive possibility for women,” said Davey. “The educational strength of NC’s Brewmaster program and hands-on experience of the Teaching Brewery gives our Brewmaster students the opportunity to participate in Pink Boots brew day initiatives, which brings forth an exciting opportunity to unite, recognize and appreciate the long history of female brewers.”

Davey has also been supporting Brewmaster students through their Pink Boots recipe development and is encouraging students to participate in the Collaboration Brew Day on March 7.

“I am really looking forward to spending the day brewing beer with current students, staff and alumni,” said Davey. “It is a great way to connect and reconnect in a fun and collaborative environment.”

Rose Thorn Ale, part of the Teaching Brewery’s 2025 Pink Boots series, is expected to be released in April.

New Pink Boots series brews

College faculty, Brewmaster students and alumni are behind a variety of soon-to-be-released beers from the Teaching Brewery’s 2025 Pink Boots series, which were brewed in January and February to be ready in time for IWD. This year’s Pink Boots beer releases to become available in cans on March 7 include:

  • Buataisi Bandearga, an Irish Red Ale (5.7% abv), recipe developed by Brewmaster Professor Jon Downing;
  • Smash the Ceiling, a single malt, single hop ‘smash beer’ (7.4% abv), recipe developed by third-semester Brewmaster students Erica Feng and Reshma Neupane;
  • Gold Blush, a Pink Boots Pilsner (5.2% abv), recipe developed by Brewmaster alumna Mandy Blais;
  • Onwards and Upwards, an IPA (5.2% abv), recipe developed by Brewmaster alumna Kate Buzanko; and
  • Tropical Roots, a Hopped Sour (5.9% abv), recipe developed by Brewmaster alumni Melissa Blais and Lina Marcela Farfan Gonzalez.

Quick on the heels of IWD, OH!meal Stout will also be released. The recipe was developed by second-semester Brewmaster students Brie Oh and Jorja Hanes.

Smash the Ceiling, Onwards and Upwards and Tropical Roots will also be available on tap.

Kate Buzanko (St. Catharines/Bracebridge) who graduated from the Brewmaster program in 2024, jumped at the opportunity to participate with  a Pink Boots beer recipe.

“As someone who has worked in many male-dominated fields, it was important to me to be able to not just find a place but stand out and prove that it’s time for women to take back the craft,” she said. “I think it’s really important to continue inspiring other women in the program.”

This is the fourth time Buzanko has participated in Pink Boots – the first in 2023, before she applied to the Brewmaster program. “That brew day inspired me to apply to become a brewer,” she said.

Her Pink Boots IPA, Onwards and Upwards, was a similar recipe to the Project Brew beer she made as a final-term student last year.

“The name was inspired by this leap in life that I took by leaving everything I’ve ever known behind, moving to a new city alone, and diving head-first into my career,” said Buzanko, who was recently hired as a brewer at Lake of Bays Brewing Company in Baysville.

Erica Feng, who developed Smash the Ceiling with her classmate Reshma Neupane –brewed with their classmates in mid-January – noted that it was their first experience with Pink Boots and their first ever beer recipe. They tread carefully and intentionally kept their recipe simple by choosing a single malt, single hop ‘smash beer’ recipe.

“I feel excited and a bit nervous because this smash beer is the first beer I ever made and now it’s for sale,” said Yeng.

For Yeng, who followed her passion for the craft beer industry from Beijing to NC, it proved to be an opportunity to gain experience with recipe creation and beer production, while learning about the Pink Boots Society.

“I hope my beer can help to bring more attention to what the Pink Boots Society does,” said Feng. “It is meaningful … it could help women and non-binary individuals to receive more education opportunities and make this industry better, more inclusive and more fun with higher quality beers.”

Beers in the Pink Boots series will be available while supplies last at NC’s Wine Visitor + Education Centre retail store – alongside other student-crafted products from the College’s Teaching Brewery, Teaching Winery and Teaching Distillery. – located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake and online at ncteachingwinery.ca.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact: 

  

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected] 

The post Teaching Brewery kicks up support for inclusivity with Pink Boots   appeared first on Niagara College.

Niagara College hosts DSBN’s 27th annual Technological Skills Challenge Feb. 26

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On February 26, more than 300 high school students from across Niagara will put their skills to the test at the District School Board of Niagara’s (DSBN) 27th annual Technological Skills Challenge hosted by Niagara College.

Taking place at both the Welland Campus and the Daniel J. Patterson Campus in Niagara-on-the-Lake, students from 16 DSBN secondary schools will compete in various challenges designed to highlight their technical, artistic and practical application skills learned in the classroom. From web design and development to culinary arts and carpentry, students will participate in more than 30 challenges in NC’s state-of-the-art facilities.

“Niagara College is pleased to partner with the DSBN each year to host the Technological Skills Challenge, which gives students a taste of real, hands-on experience and the career possibilities in the skilled trades,” said Leo Tiberi, Dean of Media, Trades and Technology. “With the support of our faculty, students hone their skills and get a taste of NC life and our program options.”

NC staff and faculty from the schools of Trades, Technology, Media, Culinary Arts, and Environment and Horticulture, as well as the Career Services department, will work alongside the DSBN to help administer the challenges while providing students with valuable feedback to prepare them for successful careers in the skilled trades.

By participating in the challenges, students will have the opportunity to explore careers in the skilled trades and technologies by completing industry-related projects, using industry-standard equipment and adhering to industry regulations. Challenges will be judged by industry mentors, who will provide students with valuable feedback and the opportunity to make valuable industry contacts.

“Throughout the year, students work closely with our highly skilled technology teachers, refining their technical skills and sharpening their problem-solving and leadership abilities,” said Roy Smith, DSBN Technology and SHSM Consultant. “Beyond showcasing their creativity and talent, the DSBN Skills Challenges offer a firsthand look at the exciting possibilities within the skilled trades and technologies and open doors to future careers.”

Gold medalists from the DSBN Skills Challenges will advance to the Skills Ontario Competition (SOC) which will be held in the first week of May at the Toronto Congress Centre. Gold medalists at the SOC will become part of Team Ontario and will have the opportunity to compete at the Skills Canada National Competition (SCNC) during the last week of May.

For more information about the DSBN Technological Skills Challenge, click here.

Media interested in attending the Skills Challenge are asked to contact Courtney De Caire, Communications Consultant at [email protected] to arrange a time and location.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.


The District School Board of Niagara (DSBN) is the largest public school board in Niagara. The DSBN serves over 43,000 elementary and secondary students across the Niagara region. The DSBN is committed to ensuring all students have the individual support and encouragement they need to become successful in school. For more information, visit https://www.dsbn.org/programs-services/tech-ed/home


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Media inquiries, please contact:
Courtney De Caire
Communications Consultant
289-407-8298
[email protected]

For media inquiries to speak with DSBN students or teachers, please contact:
Milica Petkovic
Public Relations Manager
District School Board of Niagara
Cell: 289.219.4302
[email protected]

The post Niagara College hosts DSBN’s 27th annual Technological Skills Challenge Feb. 26 appeared first on Niagara College.

Dynamic duo Michael and Anna Olson dish up A Chef’s Journey Feb. 13

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For Chefs Michael and Anna Olson, the kitchen has always been at the heart of their lives – where their careers and relationship found the recipe to success. Just before Valentine’s Day, this culinary power-couple will join forces in the kitchen at Niagara College to share their story.

NC will shine a spotlight on Michael and Anna Olson on February 13 as part of its newest Benchmark restaurant dinner series, A Chef’s Journey. With a favourable forecast for the evening, the event is proceeding as planned while campus closures and class cancellations remain in effect for February 13 (ticket holders will be contacted directly).

Organized by the College’s Culinary, Tourism and Beverage Studies Division, each event highlights the culinary talents of one or two of its academic chefs, who curate a multi-course meal along with an evening experience to reflect their personal journeys. 

Both Michael – who has been a Chef Professor at NC since 2000 – and his wife Anna are well known in the culinary world, with 12 bestselling cookbooks between them, along with Anna’s latest release Baking Wisdom which recently earned a Taste Canada gold medal.

Michael and Anna met and fell in love in the kitchen at Inn on the Twenty in Jordan where they worked together for almost a decade. Michael moved on to the classrooms and culinary labs of NC where he has been passing along his skills and knowledge to the next generation, while Anna has been sharing her love of baking and cooking on TV and on her new YouTube channel, Oh Yum with Anna Olson – with Michael, more recently, acquiring a taste for video editing behind the scenes. Over the years, they’ve also enjoyed travelling abroad together to explore new flavours which, in turn, inspire their creations at home.

The Olsons have selected a menu to reflect their style, both individually and as a couple: casual, country-style food which they enjoy preparing.

“Some of the dishes we’re incorporating into the menu reflect our experiences from our travels, both professionally and personally, and some are reflections of what we see for the future,” said Michael. “We don’t rely on super showy or boujee ingredients … we have always concentrated on making approachable, delicious food.”

Courses will be accompanied by wines from Bachelder Niagara. Winemakers Thomas Bachelder and his wife Mary Delaney are personal friends of the Olsons who own a small family winery in Beamsville. Their daughters Esmee and Violette Delaney-Bachelder will also be involved as featured NC alumni at the event.

It promises to be a trip down memory lane for the Esmee Delaney-Bachelder, who will be involved as featured alumni at the event, along with her sister Violette. Esmee graduated from the School of Hospitality and Tourism in 2018 and is now manager of Red Ganache in Fonthill She noted that NC helped kickstart her journey in the hospitality industry.

“I appreciated and valued the hands-on learning approach that Niagara College has as well as their numerous connections they have within the industry. The co-op opportunities allowed me to explore the industry so I was well prepared to enter the workforce,” she said. “Niagara College set me up for success.”

In addition to cooking and sharing short stories with Anna in between courses, Michael looks forward to working with the team of staff and students and alumni at Benchmark for the event.  

“One of best parts about working at the College are the interpersonal connections. I love seeing how students who came from across the world will just meet each other at an event, or sit together one day, then they end up becoming best buddies for life,” he said. “Yes, we teach you how to cook, but the social aspect is a huge part of the NC experience.”

A Chef’s Journey

The dinner event with Michael and Anna Olson will mark the third in the series, which debuted at Benchmark in late 2024.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event promises to create meaningful connections between our College chefs, alumni, students and our community.” 

While tickets have sold out for A Chef’s Journey with the Olsons on February 13, they are still available for future events in the series with an exciting lineup of NC Chef Professors including: 

  • Michelin Guide recognized chef Frank Dodd (also Executive Chef at Trius Winery Restaurant) on March 20; 
  • Erin Circelli and Isa Mottiar on April 3; 
  • Riley Bennett on April 24; 
  • Scott Baechler on May 8; and 
  • Oscar Turchi on May 22. 

Tickets are available, while supplies last, via Eventbrite:eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator.  

All events in the dinner series will be held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes. 

The events also support the College’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

NC’s Culinary, Tourism and Beverage Studies division includes the schools of Culinary Arts; Wine, Beer and Spirits; and Hospitality and Tourism. The division hosts weekly pop-ups and signature academic events throughout the year. For info visit niagaracollege.ca/culinaryarts/events/. 

Niagara College has a full-time enrolment of more than 10,000 students from over 100 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No.1 research college. Learn more at niagaracollege.ca. 

 

Related media releases 

New signature dinner series to celebrate NC’s academic chefs and alumni 

New scholarship fund is on the menu for NC Culinary, Tourism and Beverage students 

Media inquiries, please contact: 

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected] 

The post Dynamic duo Michael and Anna Olson dish up A Chef’s Journey Feb. 13 appeared first on Niagara College.