ANNUAL 20/21
FANSHAWE ANNUAL 2020/21 3
Embracing Change
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Net Zero
7 InSPIRE
ABOUT THE COVER ARTIST
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Making an impact in Latin America
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The Taste of Sweet Success
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Generation Z
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The Indigenous Spirit Assembly
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Addressing Equity, Diversity and Inclusion at Fanshawe
19 Growing Food Within a City 21
Taking on Flavortown
23 Music’s Biggest Night 25 An Advocate for Women’s Health 27 Signs of Change 29 A Living Classroom 31
Award Winning Photography
33 TimeCapsule: Virtual Exhibition 35 Fanshawe Joins the Front Line of COVID-19 37 Airborne 39 Innovation Village Transforms Learning
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Born and raised in London, Ontario, Cadence Watson is a full-time third year student of Fanshawe’s Interactive Media Design and Development 3D Visualization program.
41 The Future of Green Energy
Cadence is continuously inspired by the process of turning data into computer-generated visualizations. This fusion of technology and art is fascinating as it holds the potential to reveal beautiful and insightful patterns that may take you by surprise.
47 New Dental Hygiene Clinic
View more of Cadence’s work on her site cadencewatson.com
53 Recipe: Lucia’s Bruschetta
43 Doing Business Differently 45 Fanshawe Facts 49 Finding her Passion 51
The Future of Artificial Intelligence
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How Fanshawe is preparing for the future of post-secondary education.
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EMBRACING CHANGE
COVID-19 has profoundly changed our lives – both personally and professionally forever. As Fanshawe moves into the future, we remain anchored to our mission of providing pathways to success, an exceptional learning experience and a global outlook to meet student and employer needs. I am tremendously proud of the way our College responded swiftly to adapt our programs and student supports into comprehensive online and virtual formats. In our most recent employee survey results, our employees not only met the challenge of this adaptation but embraced it with strength and determination. It is this innovative approach to student success that will allow Fanshawe to continue to thrive in our reimagined environment of teaching and working. Current and future students will increasingly demand virtual or hybrid environments for skills-based learning. Fanshawe is responding with even more applied and experiential learning options that can be accomplished remotely using technologies such as simulations, virtual/augmented reality and artificial intelligence. We remain committed to providing every student with a signature innovative learning experience, giving our graduates the skills they need to succeed. Both colleges and universities will also continue to see a rapid shift towards demand-driven learning centred on the need of learners and industry. Students of the future will crave even more frequent start dates as well as modular, stackable and transferable academic credits to accommodate flexible schedules and changing needs. A demand for work-based learning accreditation is expected to drive the expansion of globally standardized micro-credentials that will blur or possibly replace traditional education programs. At Fanshawe, we are embracing these changes while delivering modernized student experiences focused on wellness, creativity, and the professional and personal growth that will help empower individuals to excel. COVID-19 has challenged us to be strong and Fanshawe is prepared, ready to deliver on the future of post-secondary education and leaning on our mission, vision and values to provide a job-ready workforce for tomorrow.
Peter Devlin President
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NET “ ZERO ”
An exciting opportunity exists.
Fanshawe students from nearly 20 programs will play a role in reducing Canada’s greenhouse gas emissions.
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It is becoming increasingly evident that climate change is one of the most serious issues affecting all of humankind. Fanshawe recognizes this and has made a commitment to not only decrease the College’s impact on the environment, but also tap into the talent and creativity of staff and students to develop innovative tools and techniques that can be shared with the world. While many people think of industrial plants and transportation as contributors to climate change, the buildings in which we live and work are also significant contributors, producing approximately 40 per cent of the carbon emissions that we must eliminate to halt the devastating effects of climate change. An exciting opportunity exists to engage industry partners and students to implement a strategy that will retrofit housing, like Fanshawe’s 66-unit Kestrel Court townhome residences, to achieve Net Zero Energy Ready performance—reducing energy use by up to 70 per cent. The houses will also undergo an aesthetic makeover, updating the look of the buildings with a modern design.
The goal is ultimately to both retrofit Kestrel Court and provide the industry with a locally made turnkey solution for retrofitting existing buildings. It also incorporates Fanshawe’s Signature Innovative Learning Experience (SILEx), the College’s commitment that every student participates in at least one rich, experiential learning opportunity. “This ticks every box for priority skills for success as identified by SILEx,” says Tom Davis, professor in the Donald J. Smith School of Building Technology and principal investigator on this project. “Students will learn novel and adaptive thinking, resilience, social intelligence, self-directed learning, global citizenship, complex problem solving and implementation skills.” The SILEx opportunities through this project will continue for years to come as nearly 8,000 homes for low-income families in London will be renovated following this model. Students from up to 20 programs across Fanshawe will be involved, reinforcing the fact that everyone has a role to play in combating climate change.
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InSPIRE
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Mentorship program expands to reach more students.
It gave me such a boost of confidence. When the Larry Myny Mentorship program launched seven years ago, it gave students in their final year of study an opportunity to connect with industry professionals through a formal matching system—a pillar of support for students who were preparing to launch their careers. Last year, the program expanded with wider support to reach all students who want to participate in mentoring, whether they are in first or final year or somewhere in between. The newly named InSPIRE (Innovative Signature Peer and Industry Related Experience) Mentoring program offers three main pillars of support: Larry Myny Industry Mentorship, Peer-to-Peer Mentorship and a Build Your Own Experience (BYOE) option. Students can be involved in all three pillars, says Ashley Nash, a Career Services consultant and member of the InSPIRE team, since each serves a different purpose. Luisa Ibarra has been involved in both sides of InSPIRE, as a peer-to-peer mentor to new students and as a mentee in the Larry Myny program. She chose to mentor two international students, she says, because she felt her lived experience as a new Canadian gave her a good understanding of their situation. When they were preparing for their co-op work terms, for example, she was able to share information with them about networking, doing information interviews
and accessing resources that were available to them through Fanshawe’s Employment and Student Entrepreneurial Services. Last year she had her own mentor, and being in her final year she was focused on job search, and preparing for job interviews. “My mentor was amazing!” she says. “She reviewed my resume and asked me about transferable skills that I brought from my work in Colombia—I hadn’t really thought about that. It gave me such a boost of confidence!” “Every student should have the ability to connect with mentors, but not every student is looking for a structured mentoring experience,” Ashley says. “Now students can build their mentorship network throughout their time here, not just in their final year.” The ability to be involved in different ways has also resulted in more interest from a variety of industry professionals, says Ashley. “We now have mentors reaching out from industries that we have not had before, from health and fitness to sciences.”
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MAKING AN IMPACT IN LATIN AMERICA A N N U A L _
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Fanshawe Global provides training and consultancy services in one of the world’s fastest growing economies. Latin America is considered one of the fastest growing economies in the world. It offers a wealth of opportunities for Canadian businesses in areas such as mining and gas, infrastructure, clean technologies, information and communication technology, aerospace, agriculture and education. In 2016, Fanshawe Global Corporation, a subsidiary of Fanshawe College that provides training and consultancy services to private and public sectors, strategically expanded its operations into the region. “Canada has strong links in terms of significant trade relations and foreign direct investments, which is a benefit to doing business in Latin America,” says Bruce Smith, executive director of Fanshawe Global. In alignment with Canada’s International Education Strategy, as well as Fanshawe’s Global Engagement framework, Fanshawe Global’s Director of International Outreach located in Lima, Peru brings local expertise to ensure that business delivery is tailored not only to the needs of the client, but also bears in mind the local culture.
“Having local representation on our team has been a competitive advantage.”
“Having local representation on our team has been a competitive advantage,” Bruce says. “Fanshawe Global also works closely with Trade Commissioners and Global Affairs offices in Latin America to stay connected, obtain market research insights and get support when challenges emerge.” Doing business in Latin America shows steady growth and promise. “The key to success in this market is building trust and relationships, as well as understanding the business culture,” Bruce explains.
Fanshawe Global is currently engaged in projects in Mexico, Chile, Colombia and Peru with the goal of expanding business development relationships into new Latin American countries this year, such as Ecuador, Panama, Bolivia and Guyana.
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THE
He was about to attend the University of Manitoba, but a phone call altered Jose’s future.
TASTE OF SWEET SUCCESS As a young boy growing up in Colombia, Eloy Jose Torres Garcia’s (Honours Bachelor of Applied Technology Biotechnology 2019) curiosity about the world led him to pose the question of why. “I loved exploring and it was always my dream to do cool science research that could help people,” Jose says. After moving to Canada, he had his sights set on studying at the University of Manitoba, but a friend suggested Jose look at what Fanshawe College had to offer.
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Fanshawe’s Biotechnology degree program offers a blend of different science disciplines, which piqued Jose’s interest. After speaking with Cheryl Ketola, coordinator of the program, he applied and was accepted. Jose was selected by Professor Ketola to be a research fellow with Agriculture and Agri-Food Canada and the Maple Syrup Association to help solve a centuries-long problem called buddy off-flavour.
Buddy off-flavour is an annual, natural occurrence at the end of the maple sap harvest, where syrup produced acquires an unpleasant aroma and flavour that has a lingering aftertaste. It is difficult to predict when the buddy off-flavour will occur. “It takes nearly 40 or 50 litres to make just one litre of maple syrup,” Jose explains. “Collecting and boiling the sap is hard work and producers have no idea the sap will be buddy until it’s boiled. That costs a lot of work and money, especially if you’re a small producer—and that matters.” In early spring, the amount of sugar in the sap is higher and takes a shorter amount of time to boil. But by the end of the syrup season, the trees are awakening from their winter dormancy. The awakening produces an increase of active molecules that contain nitrogen and sulphur. Then, the low amount of sugar increases the boil time to produce the syrup and the spike in the chemical reaction causes the buddy off-flavour. “We are trying to establish a chemical profile of maple sap so producers can use a field test to give a signal for buddy—similar to a pregnancy test,” Jose says. While balancing his biotechnology studies and research was challenging, Jose believes the handson aspect of the program gives graduates a huge advantage. “When you get into the field, you already know the kinds of chemical and microbiology exercises you need to do,” he explains. “So you know the theoretical knowledge and how to apply it.”
The research was funded by the Ontario Maple Syrup Association and Mitacs, a national, not-for-profit organization that supports industrial and social innovation in Canada.
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GENERAT MICRO-CERTIFICATIONS GIVE STUDENTS ADDED SKILLS AND EXPERIENCE. The workforce has changed considerably over the last generation, not just for those graduating from post-secondary, but also for teenagers who are contemplating their future. Those in Generation Z—born between 1997 and 2012—are byand-large finishing high school with far less work experience than those who came before. For some, this leaves them with a feeling that they are not prepared for post-secondary.
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Fanshawe’s Corporate Training Solutions (CTS) is prepared to provide a pathway to college for students who are not quite ready to take that next step. They have developed a suite of micro-certifications that can help a young learner build a foundation to pursue additional education. For example, students can pursue a micro-certification in digital marketing that can help
them land an entry-level job. With added skills and experience, many students find it easier to make a decision about which college program is right for them.
this initiative at Fanshawe College. It is our goal to support these learners with pathway opportunities to post-secondary programs in the future.”
Micro-certifications are also ideal for experienced professionals looking to gain new skills for their current job or to find a different career path. Many industries have experienced layoffs or shifts in product and service delivery due to the COVID-19 pandemic. For example, an entrepreneur who has operated their business out of a storefront may now need to hone the skills necessary to build a digital e-commerce platform.
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“Micro-certifications are critical for future skill-building of individuals transitioning roles due to various reasons,” says Candace Miller, senior manager of Fanshawe’s Strategic Initiatives and Business Development. “CTS is proud to be leading
“Micro-certifications are critical for future skill-building.”
Participants who complete a micro-credential through CTS will receive a certificate of completion and a digital badge that can be displayed online. The way we do business is rapidly changing and so is the way we go to school. Fanshawe’s CTS micro-certifications are centred on skills upgrading and creating a pathway for future education or building on completed education.
ION Z
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THE INDIGENOUS SPIRIT ASSEMBLY
Embodies the College’s commitment to honour the cultural diversity of all Indigenous peoples.
Fanshawe College is located on the traditional lands and waterways of the Anishnaabe, Haudenoshaunee and Lenape people of Southwestern Ontario. The Institute of Indigenous Learning is the focal point of Indigenous learning, student services, research and community-based initiatives at Fanshawe College and embodies the College’s commitment to honour the cultural diversity of all Indigenous peoples.
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Designed as part of Fanshawe’s new Innovation Village, the Indigenous Spirit Assembly will be a space for Indigenous students and communities to engage in research, innovation, experiential and digital learning as well as social entrepreneurship. It will provide a welcoming space for Indigenous students while also being available to all students and the extended community who will be welcomed for workshops, summer camps, exhibitions, gatherings, smudging, pipe ceremonies, land-based learning and other events.
Indigenous learning principles of lifelong learning, interconnectedness and development of a sense of responsibility to community tie directly into Fanshawe’s focus on Signature Innovative Learning Experiences (SILEx) and Job Skills for the Future. Enabling creativity, driving economic development and realizing growth and prosperity align with the College’s desire to build relationships with Indigenous communities in support of self-determination. Fanshawe celebrates the continuous living cultures of the original inhabitants of Canada. The Indigenous Spirit Assembly is an expression of the College’s ongoing commitment to providing educational, cultural and spiritual development opportunities that honour our Indigenous communities.
Fanshawe celebrates the continuous living cultures of the original inhabitants of Canada.
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Addressing
equity, diversity and inclusion at Fanshawe Fanshawe has launched a research project that aims to create an inclusive environment for all community members at the College.
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“In a presumed world of open doors and equal opportunities, some students and employees face invisible barriers related to their gender, racial background, sexual orientation or immigration status,” says Alexander Pershai, equity, diversity and inclusion researcher at Fanshawe College. “Some people may encounter additional challenges when they apply to a study or training program, send in their resume or perform their duties at work.” For instance, some may encounter prejudice and discrimination related to their ethnicity, race, sexuality or gender expression. Many report that the unconscious bias about their skin colour, accent, religion or age prevent them from reaching their full potential in the classroom or in the workplace. The new Equity, Diversity and Inclusion (EDI) initiative aims to respond to these challenges.
Every The EDI research addresses invisible systemic barriers experienced by members of underrepresented or disadvantaged groups who work and study at Fanshawe including, but not limited to: women, Indigenous Peoples, persons with disabilities, members of visible minority/racialized groups and members of LGBTQ2S+ communities. The study aims to hear from the broad Fanshawe community and engage students, administrators, support staff, faculty and senior leadership. “There are different ways to participate in the project,” Alexander says. “An anonymous online survey will allow College community members to express their views. Those who would like to engage in a deeper conversation will be invited to participate in focus groups and individual interviews. Every community member, every voice counts and makes a difference.”
community member, every voice counts and makes a difference.
The results of the study will provide recommendations and introduce progressive EDI practices in the College. The research project is the first step in the EDI initiative aimed at making Fanshawe the most soughtafter place to work and study.
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ROWING
FOOD WITH
“This research project will serve as an exemplar for future students as they prepare business plans in the Agricultural Finance course.�
CITY
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Research project by Fanshawe graduate sparks plan to pursue vertical farming business. Most people may not think that living in the middle of a city would lend itself to growing their own food. Fanshawe graduate Parminderjeet Singh Deol (AgriBusiness Management 2019, Supply Chain Management 2020) found that not only is it possible to do, it is actually a sound business model. As a student in the Supply Chain Management – Logistics co-op program, and having recently completed the AgriBusiness Management graduate program at the London South Campus, Parminderjeet had the opportunity to conduct a research project as the principal investigator. Originally from India, he comes from a family of farmers and has a sincere interest in agriculture and agri-business. “My research project was to grow microgreens and to see the effects of different seed densities, growing media and light on the yield of microgreens and to develop a business plan,” said Parminderjeet. “I developed a business plan focusing on three microgreens that I found highly profitable and easy to grow and harvest.”
By using vertical farming to grow microgreens, several trays can be used at once, taking up limited space. This makes it ideal for people who are interested in growing nutritious food while living and working in a city. Parminderjeet’s research shows the three microgreens that were found to be most profitable were sunflowers, peas and red radishes. Inspired by the research, he is interested in pursuing vertical farming as a business himself. “This research project will serve as an exemplar for future students as they prepare business plans in the Agricultural Finance course,” says Sandra Wilson, coordinator of the Agri-Business Management program. “It demonstrates the level of research necessary to develop a strong business plan, and the fact that it was completed by a student makes it very real.” Parminderjeet entered his research project into Fanshawe’s annual Research and Innovation Day—a showcase for students and staff who have conducted original research. His project was the highest-scoring project from the Faculty of Business, Information Technology and Part-time Studies.
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Taking Chef instructor and Fanshawe grad Erin Circelli-Russell outruns her competition to bring home $12,000
At Fanshawe’s School of Tourism, Hospitality and Culinary Arts, instructor and chef Erin Circelli-Russell (Culinary Management 2003, Colle Teaching 2011) balances guiding her students in the classroom and training them at The Chef’s Table, the College’s hands-on teaching restaurant. So when she received a call from the United States Food Network, it initially slipped her mind. The message was from Guy’s Grocery Games, a popular cooking game show, asking if she would be interested in participating. After a successful online video interview, Erin packed her bags and headed to California. Each episode features four chefs in a three-round elimination contest, cooking food with ingredients found in a supermarket grocery store dubbed the Flavortown Market as host Guy Fieri tosses obstacles to their creations. The winning chef of the episode can collect up to $20,000 in a shopping spree bonus round.
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g on
“Guy and the judges are exactly as they are on television: fun, energetic and inspiring,” Erin says. “Their goal is to promote the competitors and they want viewers to know who we are and how good we are at it!” In the first round, all the competitors were challenged with cooking a seafood dish using only a miniature shopping basket to collect their ingredients and prepare their meal in just 20 minutes. Erin successfully prepared a grilled lobster and shrimp squid ink fettuccine and moved onto the second round. After a quick game of musical shopping carts, Erin had fortune cookies and a can of sweet and sour sauce as the ingredients she needed to include in her spicy takeout dish. Inspired by the flavours she experienced during her travels to Southeast Asia, Erin created spicy thai noodles with fortune cookie-crusted chicken, wowing all three judges. In the final shopping round, Erin raced around the Flavortown Market with clues on ingredients she needed to pick up, winning an impressive $12,000. “The experience was unbelievable and after watching the episode and seeing myself on national television, I honestly can’t believe it really happened,” Erin says. Erin’s students inspire her to always stay current and fresh in culinary. “These students come into culinary school like sponges and soak everything up,” she says. “The knowledge I have and continue to gain is there for me to pass onto the students and my only hope is for them to retain it as I have.”
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MUSIC’S
BIGGEST NIGHT
Professor Dan Brodbeck pulls the curtain back on the Grammy Awards.
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“This is a m assi ve ho no ur—it ’s l i ke It was just another typical November morning for Music Industry Arts professor Dan Brodbeck. He was in his office at Fanshawe to critique a recording with one of his first-year students when a text popped up from a friend based in Los Angeles: “Dude…In the End was nominated for a Grammy!” In the End is the final album from Irish alternative rock group, The Cranberries. Dan engineered part of the album and also co-wrote the track “Summer Song” with his late friend Dolores O’Riordan, the band’s lead singer. In a state of shock, Dan paused the meeting to confirm if his name was included as part of the nomination. Not only do the artists receive a Grammy, but they are also given to the producers and engineers. Once confirmed, Dan was able to share the excitement. “This is a massive honour—it’s like winning a gold medal at the Olympics,” Dan says. “This is a world-wide award and to be one of five nominated in the Best Rock Album category, out of all the rock albums in the world—it doesn’t get any bigger than that.” Just two months later Dan headed to Los Angeles to celebrate the biggest night in music. On the day of the Grammys, Dan describes the buildup to the ceremony as strange because he was on his own—his friends and family were thousands of kilometres away getting ready to watch the festivities at a party held in Dan’s honour at The Chef’s Table, Fanshawe’s teaching restaurant.
winning a g o ld m edal at the Olym p i c s.” Best Rock Album was one of 70 awards presented during an afternoon ceremony before the evening telecast. “I was so nervous and started thinking about the fact that we could win,” he says. “There had been talk that they were going to move the Rock Album category to the evening telecast. Could it mean we could win since it was The Cranberries’ first nomination? It’s hard to believe since there are hundreds of submissions that are whittled down to just five nominees in a category.” While the Best Rock Album award ultimately went to the band Cage the Elephant, Dan is proud of the nomination and could feel the support of those behind him. “I received an overwhelming number of messages through email, social media and texts, not only from London, but around the world,” he says. After the afternoon ceremony wrapped up, Dan headed to the Staples Center for the evening event. “I was only 25 feet away from some of the biggest nominees, like Billie Eilish,” Dan says. “It felt like we were at a theatre performance because there were actually two stages, not just the one you see on television. So one set is being put together while a performance takes place on another. It was an amazing, over-the-top spectacle.”
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AN ADVOCATE FOR
“One of the most eye-opening things we learned was that the Pap test is a screening tool, not a diagnostic test,” says Rob. He notes that cervical cancer is the fourth most common cancer in women worldwide, and HPV is one of the leading causes. In some countries concurrent Pap and HPV testing is a standard practice, he says. “In Ontario you have to request the HPV test— it’s not usually recommended—and pay for it. All Grade 7 students are now vaccinated free of charge, but there are quite a few women who were past Grade 7 when that was introduced.”
WOMEN’S
People who knew Karla Van Kessel, former Director of the Fanshawe College Library, were shocked when she was diagnosed with Stage 4 cervical cancer in 2018. “Karla was fit and healthy and in tune with her body,” says her husband Rob Whitmill. “If something was off, she would get it checked out, and she was her own best advocate.” Despite the fact that Karla got regular checkups and Pap tests, and contacted multiple health care professionals to try to determine the cause of the pains that started plaguing her in 2017, in the end the current screening system failed her.
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Before her death in February 2020, Karla publicly shared her story through the media, hoping to raise awareness and to educate women and their doctors to better recognize symptoms of cervical cancer, and to take preventative measures that might have saved her life. And after her death, her message will live on through the establishment of the Karla Van Kessel Fund at St. Joseph’s Health Care, which will help ensure all women have access to concurrent Pap and HPV (human papillomavirus) testing, and the HPV vaccine.
HEALTH Karla also advocated for all women to receive the results of their pap tests directly. That would have made a huge difference for her. “Doctors are human, and humans make mistakes,” says Rob, which is what happened with Karla. The results of her pap test in 2017 should have triggered a referral to diagnostic testing, but that referral didn’t happen. “That’s the tough part,” says Rob, describing their frustration and feelings of helplessness while they searched for answers and tried to remain optimistic. Karla is survived by her husband, their two sons Tom and Ben Whitmill, and a large extended family, as well as many friends. The celebration of life for the 43-year-old was held in February, just before COVID isolation measures were in place. “There were more than 1,000 people there, and we feel fortunate that we were able to have that,” says Rob.
Fanshawe staff member raises awareness about better recognizing symptoms of cervical cancer.
To support the Karla Van Kessel fund at St. Joseph’s Health Care, please visit: https://www.sjhc.london.on.ca/ways-to-give/donate-now
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SIGNS OF CHANGE
“Am I next?” Seeing those words, painted on a sign held by a child attending the Black Lives Matter protest in London, was a powerful moment for Olivia Musico. Currently in her second year of the Honours Bachelor of Early Childhood Leadership program, Olivia attended the protest, held on June 6, 2020 in Victoria Park, with a group of friends. It was an opportunity to be part of a global movement to bring awareness to systemic racism and peacefully call for change. “Being part of the Black Lives Matter demonstration was inspiring, emotional and powerful in so many ways,” says Olivia. “I went for my friends, family, neighbours and past, present and future generations.” Many people attended the protest with signs displaying hand-written messages. Inspired by these moving and powerful words, Olivia wanted to ensure they would continue to be seen long after the demonstration was over. “I envisioned collecting the signs and creating a safe space to continue the conversations,” Olivia explains. “I knew these signs were so much more than a piece of cardboard—they say more than the words painted.” On a whim, she contacted Museum London to ask if they were interested in displaying the placards. They responded enthusiastically, installing the Black Lives Matter, London exhibition at the downtown museum. Olivia knows the exhibition is bound to stir up strong emotions in those who view it. Seeing the display for the first time, she describes a sense of pride in what she accomplished mixed with the weight of the message. “Sadness, anger and hurt flooded my body,” says Olivia as she recalls seeing the signs at the museum. “I think that is what this is all about. It is not meant to be beautiful in a light and fluffy way; it is meant to be beautiful in an overwhelming and emotional way.” The Black Lives Matter, London exhibition runs until December 13, 2020 at Museum London.
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A LIVING CLASSROOM A N N U A L _
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One of Ontario’s premier plant collections.
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Expansion of the Mac Cuddy Botanic Garden will enhance learning opportunities for students and continue to serve the community. Sprawling over six acres of beautifully landscaped gardens in Strathroy, Ontario, the Mac Cuddy Botanic Garden—a satellite location of the Fanshawe College Botanical Gardens—is known across North America for its array of unique and endangered plant species and commitment to horticulture excellence. Founded by A.M. (Mac) Cuddy and Patricia Van Omen Cuddy, and donated to Fanshawe College to enhance student learning and carry on Mr. Cuddy’s passion for garden development, the estate has evolved into one of Ontario’s premier plant collections. Soon, it will undergo an exciting expansion. The Mac Cuddy Botanic Garden is an ideal space for students in the Horticultural Technician and Horticultural Technician Apprentice programs to learn in a unique, hands-on environment. The expansion of the garden will enhance learning opportunities for students and continue to serve the community. It will include renovations to learning and event space, the release of a coffee table book and strategy development for the space’s future use.
The expansion will also allow for new opportunities in research, community partnerships and enterprise projects such as plant sales and special events. “The intention for the expansion is to allow for further internal and external collaboration for the garden,” says Dana Morningstar, associate dean in the School of Design at Fanshawe. “It will be an opportunity to share this beautiful and valuable space for others to enjoy, grounded in our teaching and learning expertise.” Students in a variety of programs, including Interior Design, Fine Art, Photography, Landscape Design and other environmentally focused programs will have the opportunity to access the Mac Cuddy Botanic Garden for their studies. The School of Design is seeking to have the Fanshawe College Botanical Gardens accredited by the Botanic Gardens Conservatory International (BGCI)—making Fanshawe the only college in Canada to achieve this designation.
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Award Winning Photography
Fanshawe sweeps Professional Photographers of Canada (PPOC) Annual National Awards Gala Student PPOC members and students at recognized professional photography schools may submit up to two images in any of the 18 categories. Top scoring student images are then judged in the following categories: general, commercial, portrait/wedding and outstanding student image. Congratulations to the winners!
Walkway to Heavens Rana Bader Best in Class Award
Girl in Gold Parker Ruby Best in Class Award
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Vivid Matrix Majid Jahanmiri Best in Class Award and Best In Show Outstanding Image Award
Fanshawe student takes first place in Rodeo 12 contest The Canadian Association of Professional Image Creators’ Rodeo 12 is an annual student photography and illustration competition. The contest is open to all post-secondary visual arts students across Canada.
The Silhouette Jordan Serrano-Niedbalo First place
Fanshawe student wins first place at Emerge Media Awards The Emerge Media Awards celebrates and showcases the achievements of journalism, photography, videography, audio storytelling, graphic design and public relations students in Canada.
Harmonic Balconies Majid Jahanmiri First place, Commercial/Creative Photography
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Fresco Camila Rosales Portillo
Interconnected Laura Klinard
TimeCapsule: virtual exhibition Third-year Fine Arts students had the opportunity to showcase their work virtually in the TimeCapsule exhibition at TAP Centre for Creativity in London, Ontario. Here are a few examples of their amazing work.
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Sections David Borrero Sanchez Central David Borrero Sanchez
Urban Spaces David Borrero Sanchez
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FANSHAWE JOINS THE FRONT LINE OF COVID-19 Students, staff and faculty find innovative ways to offer assistance. A N N U A L _
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The Fanshawe College community stepped up in a big way when the COVID-19 pandemic hit our region in March 2020. As campuses closed their doors and programs moved to online delivery, students, staff and faculty found innovative ways to offer assistance during a time of uncertainty. With health sciences programs deferred until the College reopens, personal protective equipment (PPE) from simulation labs such as gloves, masks, safety glasses, hand sanitizer and more was donated from both the London and Woodstock campuses to support local health care teams. PPE is vital for treating patients and these donations helped ensure the safety of our community.
Respiratory Therapy students in the third year of their program, and just a few weeks away from graduation, were granted their licenses early to allow them to join the front lines of care. As COVID-19 affects the respiratory system with some patients needing ventilation, skilled respiratory therapists were in high demand from the early stages of the outbreak. Fanshawe worked closely with the College of Respiratory Therapists of Ontario to grant early licenses to 43 students. Faculty members from the Respiratory Therapy program also found a creative way to join the fight against COVID-19. They teamed up with engineers from Toyota Motor Manufacturing Canada and placed in the top nine in the Code Life Ventilator Challenge— an international competition to design a lowcost, easy-to-use medical ventilator to help patients affected by COVID-19. Fanshawe is incredibly proud of all staff and students who are living out the College’s values by giving back to the community when it is needed most.
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The Norton Wolf School of Aviation Technology reaches for the skies. Tucked off the runway at the London International Airport sits the home of Fanshawe’s Norton Wolf School of Aviation Technology. The 80,000 squarefoot building offers students a unique experience.
“This is more than a flight program—aviation leadership is an important part of the industry,” says Larry. “Our students will study aviation history, advanced avionics, geography, project management, critical thinking, corporate social responsibility and ethics.”
“It’s seldom you will find an aviation school in Canada sitting on the tarmac of a functioning international airport,” says Larry Weir, associate dean of the school. “It’s an extraordinary feeling, being steps from the busy runway and walking into a student learning environment with a hangar full of aircraft.”
In partnering with Diamond, students can expect a significant amount of pilot training in cutting-edge aircraft. “We’re focused on getting our students airborne as soon as possible,” Larry says. “During the first week, students will be up in the air and flying.”
Prior to the COVID-19 pandemic, the aerospace industry predicted significant growth over the next 20 years, requiring more than 200,000 pilots in North America alone. And with the potential of more planes flying, the need to service them would also increase. To help meet the demand, the Norton Wolf School of Aviation Technology will be expanding its offerings with four new programs over the next two years. Two highly anticipated programs are Aircraft Structural Repair Technician and Commercial Flight and Aviation Leadership. Both programs will train students in the latest technology to ensure they are industry ready upon graduation. The Commercial Flight and Aviation Leadership program will offer a professional pilot program in partnership with Diamond Flight Centre London Inc.
Larry believes Fanshawe students and graduates will be perfectly primed to join the workforce. “Having a school that will graduate 80 pilots a year, along with aircraft maintenance engineers and the additional stream of manufacturing-focused individuals, will have a huge impact on all aspects of the aerospace industry,” Larry says. “Our ability to work with national and international companies is contingent on providing an industry ready workforce—and the Norton Wolf School will do just that.”
“
During the first week, students will be up in the air and flying.
”
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INNOVATION VILLAGE TRANSFORMS TRANSFORMS LEARNING TRANSFORMS TRANSFORMS
New space and virtual hub will help students compete in a global market.
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The workforce of today is rapidly changing, and it is clear that these changes will only intensify into the future. Building a model of experience-based education for tomorrow’s leaders is a priority at Fanshawe College. Nowhere is this more evident than in the creation of a dynamic space and integrated learning model known as Innovation Village.
TRANSFORMS
In the heart of Fanshawe’s London Campus, Innovation Village will be a physical and virtual hub where students will receive one-stop support and exceptional learning opportunities. Innovation Village will challenge students to do things differently and to be open-minded. Community partners are invited to access the expert resources of professors and students through project work, with a view to fueling economic growth and social benefits. Innovation is a culture nurtured by conditions—not a thing, but a way of doing things. Innovation Village will transform learning at Fanshawe. Every student will graduate with a Signature Innovative Learning Experience (SILEx) and Job Skills for the Future so they gain the technical and human skills required for a changing world of work. “Innovation Village will ensure students enter the workforce job-ready,” says Peter Devlin, President of Fanshawe College. “Students will learn how to be adaptable and entrepreneurial so they can spot opportunities to grow existing businesses and create new local businesses that compete in a global market.” Fanshawe’s Innovation Village is more than just a space—it is a way of working and learning. It is a College-wide commitment to ensure that every student is empowered to be creative, resilient and prepared for the workforce of tomorrow. This year, we have seen just how quickly our world can change, making our new approach to teaching and learning more relevant than ever.
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“
Today there is more opportunity for communities to benefit.
”
THE FUTURE OF
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Canada has been generating renewable energy for more than a century, dating back to the first hydro-powered generating station built in 1885 at Montmorency Falls to provide lighting to Québec City. The majority of Canada’s renewable energy is still generated through hydro, but increasingly the country has stepped up efforts to harness other natural sources. We talked to Bob Campbell, program coordinator with the Renewable Energies Technician Program, for his take on past, present and future directions for the renewable energies sector.
What major changes have you seen in this sector since Fanshawe first offered the Renewable Energies Technician program? The program started in 2012 in response to the need for technicians to operate the growing number of wind farms. While the initial focus was on wind turbines and
the inflated electricity contracts that
Europe is way ahead of us there, with
were awarded as part of the FIT (feed
the development of hydrogen fuel
in tariff) program. Today there is more
technology to store energy and hydrogen
opportunity for communities to benefit—
fuel cells to convert the stored energy.
companies have addressed community
There is a lot of innovation happening in
concerns by building community centres,
this area that students can get involved
for example—which has smoothed things
with, and as a starting point hydrogen
out a bit.
generation is now part of our curriculum and research projects.
solar panels, we added biomass training
High priced FIT contracts were reduced
in 2015 to evolve with the industry.
considerably prior to the cancellation
We’re also seeing innovation in the
of the program, mostly due to a high
biogas sector with respect to methane
demand from people wanting to be
generation, where it is not only used to
suppliers and an electrical grid that could
generate electricity but also injected in
not handle more capacity without major
the natural gas network for heating.
All of our technician training focuses on small energy generation systems that feed into the distribution system of the power grid, as opposed to the major power transmission systems that carry hydro and nuclear power. Although each source uses different processes to generate energy, the basic skills and knowledge in electrical, mechanical, hydraulics and power transmission systems are highly transferable.
upgrades. Nearly all renewable energy projects were cancelled in 2018 after the change in provincial government. There are still some farms 12 or 15 years into their 20-year contracts, and they will have to decide whether to shut down or negotiate a new contract at a lower rate.
Prior to the cancellation of the FIT program, medium to large farming operations such as dairy and livestock farms, which produce manure waste that can be converted to methane, were able to construct and operate biogas plants to supplement their existing income. In my opinion, renewable energy will
After wind farms started popping up, particularly in smaller rural communities, there was some negative pushback from the public. Can you comment on that? Initially there was a lot of public resistance to wind farms, mainly because the government imposed them on communities, and because of
What does the future hold? Will green energy ever replace nuclear and fossil fuels as our main energy source? The biggest challenge that renewables face right now is the fluctuation in renewable source energy generation and our inability to store it for later use. In Ontario, we depend heavily on nuclear
eventually replace fossil fuels for two reasons. Firstly, the reserves of oil and gas will have been depleted to such a point that they will no longer be economically viable. That will be decades from now but it will happen. Secondly, through research and innovation we will find ways and means to store energy converted by renewable energy sources.
and hydro power to fill the gaps.
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DOING BUSINESS DIFFERENTLY How Don Ashton embraced innovation to become one of 3M’s top financial leaders. When Don Ashton (Business Accounting 1988, Business Administration 1989) won the 2019 Ontario Premier’s Award for Business last December, one of his first thoughts focused on his fellow nominees. The Premier’s Awards annually celebrates outstanding graduates from Ontario’s 24 colleges with eight award recipients in each category. “What an incredible group of people!” says Don. “I was humbled by seeing what others have accomplished.”
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Don started working in 3M’s payroll department in 1989 and is now the company’s vice president of finance—one of 3M’s top seven financial executives— overseeing global business finance and financial planning and analysis.
Throughout his career, Don has embraced innovative approaches, implementing Six Sigma (he achieved Black Belt certification in 2004) and Lean back office processes to create a culture of continuous improvement with his work teams. “In my current role, part of my team focuses on data insights and analytics, using data and statistical analysis to help with both predictive and prescriptive analytics, helping us look at our portfolios and the way we do business totally differently,” he says. Along the way, he has offered his expertise to support the development of several individuals, both at 3M and outside of the company. “I put people in places and situations that might be uncomfortable, knowing that they can succeed,” he says. “I take a personal interest to mentor and coach them as they work through the challenges.” Several of 3M’s top financial leaders have worked for Don at some point.
“I put people in places and situations that might be uncomfortable, knowing that they can succeed.”
Don’s Fanshawe experience helped to instill a thirst to learn. He went on to obtain CMA/ CPA designations, a Bachelor of Arts degree (Economics) and a Master of Business Administration degree, but he says the foundations of his success go back to his college days. “It provided practical applications beyond the theoretical and a broad business perspective beyond accounting. You have to understand context, what the numbers mean strategically and how they fit into the big picture.”
Top photo: Don receiving his award at the Premier’s Awards last year.
Don says he was truly humbled and proud to be named as the Premier’s Award recipient last year. “It was an incredible way to be able to celebrate such an awesome school and my fellow alumni.”
Bottom photo from left to right: The Honourable Ross Romano, Minister of Colleges and Universities; Don Ashton; and Wallace Kenny at the Premier’s Awards gala.
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FANSHAWE FA C T S Economic Impact $1.7 BILLION
Fanshawe’s economic impact to London and surrounding area. Fanshawe creates 6.4% of the region’s Gross Regional Product.
8.6% ROI
for every dollar a student spends on a Fanshawe education, the student receives a cumulative $1.30 in higher future wages.
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Alumni impact Impact of the increased earnings of Fanshawe alumni and the businesses they work for: $1.5 BILLION ANNUAL added income.
ONE OUT OF EVERY 16
Jobs in the Fanshawe service area is supported by the activities of Fanshawe and its students.
26,669
full-time students
24,564
part-time course registrations
32.4%
international population
3,260
employees
Key Performance Indicators Fanshawe students and graduates surpass provincial averages in employment, graduation and satisfaction rates.
Graduate employment rate: 90.3% First among all colleges in Ontario, exceeding the provincial average of 86.2%.
Graduation rate: 69.5% First among all large Ontario colleges, exceeding the provincial average of 67.2%. The graduation rates for three- and four- year programs also ranked first among large colleges.
Graduate satisfaction rate: 81.2% First among all large Ontario colleges, exceeding the provincial average of 79.9%.
Student satisfaction rate: 77.8% Exceeding the provincial average of 75.7%.
200,000+ alumni
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NEW A N N U A L _
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Students and faculty are
Dental Hygiene Clinic Offers Affordable & Critical Care
taking a lead role in providing high quality and accessible care for all.
Fanshawe’s core values of focusing on students and engaging our community come together in the College’s Dental Hygiene
receive affordable and critically needed dental care. Students learn the skills they need to care for patients while using the
Clinic—a teaching facility staffed by students in the Dental Hygiene and Dental Assistant programs, under the supervision of dentists and registered dental hygienists. The clinic has historically been housed at Western University and serves roughly 800 patients. Soon, the clinic will move to newly renovated space at Fanshawe’s London Campus, opening up new and exciting opportunities.
same state-of-the-art equipment and technology used in dental offices today. This new facility will also allow students to gain experience in an industrial sterilization area, ensuring they are fully trained in infection prevention and control.
Dental hygienists and dental assistants are key members of primary health care teams and there is currently a high demand for these skilled professionals.
“Fanshawe College consistently provides students with a thorough, well-rounded experience, which results in high-quality graduates,” says Jennifer Cooper, coordinator of the Dental Assisting programs. “In a typical year, approximately one-third of our students report being employed by a dental office before they complete the program.”
Fanshawe’s Dental Hygiene Clinic is open to the public, offering complete examinations, full mouth cleaning, home care instruction and individualized care. Fees for services in the clinic are significantly less than privately owned dental clinics, making it an ideal place for underserved members of our community to
Fanshawe’s new dental clinic will ensure students continue to receive high-quality education while also meeting an important need in our community. Oral health is a key component of overall well-being, with students and faculty at Fanshawe taking a lead role in providing high quality and accessible care for all.
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FINDING HER
PASSION Maria Fermin Porte had graduated from Fanshawe with a business diploma and was having a successful career working in business management. A N N U A L _
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But something was missing.
“I realized that just because you’re good at something, it doesn’t mean it’s going to make you happy and that was the case with my career at the time,” Maria says. Maria has long had an interest in web development and after some research and obtaining advice from a student success advisor, she was accepted into Fanshawe’s cybersecurity program, finding her true career passion. Maria enjoys the variety of the cybersecurity program, calling it very well-rounded as it touches on many topics and concepts. She also highlights the program’s hands-on approach.
That inclusivity is important to Maria as a female working in what has typically been a maledominated industry. “I have been lucky enough to find great allies in my classmates, professors and other people in the industry,” she says. “I have met many male allies that either don’t see any separation whatsoever when it comes to gender and capabilities or that recognize that women can sometimes bring a new approach or way of thinking that is equally valuable to the industry.”
“I love getting the opportunity to work in a real server room,” she says. “Many people currently in the industry haven’t had the chance to physically touch some of the devices that a lot of us in the program have. Having the opportunity to cable networks and physically see your work is amazing.” Maria was able to apply the skills she’s learned in her co-op placement with IBM. “I felt like a kid working in a toy store,” she says of the experience. “Everyone there was amazing, from the Human Resources staff in the U.S. that held a super welcoming remote conference for the new IBMers, to my coworkers in the office and around the world who made me feel part of the team from day one. Their culture is all about uplifting one another, helping solve problems and being inclusive in every sense of the word.”
Maria doesn’t know what path she will take in her career and is hoping two more co-op terms will help her narrow it down. But as the mom of a young daughter, she feels a sense of duty to protect our most vulnerable. “Keeping children safe online will play an important role for me and will always remain at the top of my cybersecurity career goals.”
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THE FUTURE OF
ARTIFICIAL
Ty l e r Br yde n wa n ts to h elp peo ple live ha ppie r a nd h ealth ier lives. Tyler Bryden, the owner of Speak Ai, first started working with artificial intelligence (AI) to help companies improve marketing and analytics. But, he’s deeply interested in how this technology can be used to help people live happier and healthier lives. Before he even graduated from Fanshawe’s Interactive Media Design and Production program in 2016, Tyler had launched a marketing and communications company, SixFive. “I was developing websites but I didn’t understand how to drive users to the site or measure the success of that work,” he says. “So, I started to focus on marketing and analytics.” Interacting with data gave Tyler insights into the value of using AI to extract meaningful information from audio, video and text. Currently, Tyler is focused on helping customers capture, analyze and share media with an intuitive software platform. Some users are harnessing Speak Technology for marketing to transcribe podcasts and generate more interactive, accessible and optimized content. Other users are researchers analyzing large amounts of data to identify key information quickly and efficiently. Tyler is particularly interested in emotion analysis and continues to improve the company’s system. “We are developing a holistic approach, using speech and video analysis not just to track keywords and phrases, but also to look at the acoustics of voice and facial expressions,” says Tyler. A N N U A L _
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Tyler is interested in exploring how this technology can be used to help people improve their well-being. He has had his own past struggles with depression and during that time he used journaling to help in his recovery. There are AI applications that he feels are valuable as long as they are sensitive to an individual’s privacy, he says.
INTELLIGENCE
“
“Invaluable insights that help people understand themselves better and enable them to improve their quality of life.”
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LUCIA’S BRUSCHETTA Lucia Stevenson is 23 years old from Calgary, Alberta. After taking two other programs at Fanshawe, she realized that cooking was her passion which led her to the first year of the Culinary Skills program. With a lifelong love of cooking, she grew up learning from her mom and nana, and enjoys developing new recipes by adding her favourite ingredients. This is how her bruschetta with Bartlett pears came about. Lucia’s future goals are to enter the world of food as a recipe developer and food blogger. The Culinary Skills program has given her many opportunities and she is thankful to be able to share her signature appetizer!
Ingredients
Directions
1 cup
Cherry tomatoes, quartered
1.
½
Shallot, minced
Place quartered tomatoes in a mixing bowl. Render pancetta for about one minute, then add the diced pear to the pan. Sauté until the pancetta is crispy.
2.
Combine shallot, pancetta, pear, balsamic and olive oil with the tomatoes and season.
3.
Brush the baguette slices with olive oil and grill. Top with chèvre and warm in the oven.
4.
Garnish baguette with bruschetta, basil chiffonade and balsamic reduction and serve.
¼ cup Pancetta, diced
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½
Bartlett pear, diced
1 tbsp
Balsamic vinegar
1 tbsp
Extra virgin olive oil
⅓ cup
Chèvre
5
Baguette slices (approx. 1 cm)
1 tsp
Balsamic reduction
2 tsp
Basil, chiffonade
With cherry tomatoes, shallots, pancetta, Bartlett pears and chèvre.
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