First annual GBC Research Showcase a success

Applied Research and Innovation and Staff Development jointly hosted yesterday the first annual GBC Research Showcase yesterday. Over 70 faculty from across the academic divisions attended to hear presentations and view posters of scholarly and applied research activity. The day was a great success, highlighting the many innovative projects conducted over the past several years at the College, and making explicit the links between scholarship and the pursuit of advanced degrees and how this positively affects our students. A panel discussion in the afternoon made these connections very clear. Marlene Slopack (Centre for Construction and Engineering Technologies), Victor Wroblewski (Centre for Hospitality and Culinary Arts), Bruno Fullone (Centre for Business), Jamie McIntyre (Centre for Construction and Engineering Technologies), and Constantine Campaniaris (Centre for Fashion Management) discussed their own research, be this the pursuit of advanced degrees or applied research projects with their students, and how this has enhanced the connection between their own learning and their role as professors. They nicely echoed Michael Cooke's (VP Academic and Advancement) opening remarks about the necessary connections between scholarship, research, teaching and learning.

A keynote presentation was delivered by Winnie Chiu, Managing Director of the Compliments Culinary Centre, whose work has appeared often in this space, and Donna Carmichael, President of Mill Pond Cannery and Preserves Company Ltd, who we recently featured as a result of GBC's work in helping Mill Pond produce and take to market a line of (very delicious) fruit butters. The Mill Pond story is a great success story for GBC Research, as it is an example of our multidisciplinary approach to industry problem solving: faculty and students from the Chef School, Design and Business all had a hand in helping Mill Pond take their products to market.

A highlight of the day was a  "Dragon's Den" where five faculty pitched their innovative ideas in a competition for $2000 in seed financing to kick-start a research project. All five presented excellent ideas, judged by a panel of peers from the audience. The winner was “From Cooking School to Professional Kitchen: The Experience of the Female Chef” presented by Chef Debora Reid and Lauren Wilson. Congratulations Deborah and Lauren.


Another highlight was the presentation of achievement certificates to graduating students for their outstanding contribution to research at the college. All of these students have been involved in at least one research project. These students are from Graphic Design, Culinary Arts, Fitness and Lifestyle management, Fashion Studies, Nursing, Business and Architecture Studies. They have contributed significant time to research activities providing analysis, documentation, and mentoring to other students. They have demonstrated innovation literacy - problem solving and critical thinking skills - and exemplified team work. Congratulations to all of our students for their excellent work - we know that your applied research experience will give you an advantage in the marketplace.