Nick: A story of passion

Fanshawe's story began in 1967. Today, it is one of Ontario's largest colleges offering diploma, degree, certificate and apprenticeship programs to 43,000 students each year.

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Nick: A story of passion

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Fanshawe's story began in 1967. Today, it is one of Ontario's largest colleges offering diploma, degree, certificate and apprenticeship programs to 43,000 students each year.

Nick Lenehan thought he had a recipe for success in his chosen field, but that was before life cooked up a surprise that has drastically changed his career path. For as long as he can remember, Nick wanted to be a police officer. His plan was to shape himself into an ideal candidate by demonstrating his resolve and ability to commit to a goal and succeed.

Last year, he enrolled in Fanshawe’s two-year Culinary Management program. It was a program he thought he would enjoy and serve him well in life, though not directly in his chosen career. “I figured why not take a program that will make me a better cook?” he says. “Cooking is something I’ll have to do for the rest of my life, so I may as well be good at it.”

Nick’s plans quickly changed when he fell in love with cooking during the first practical lab just two weeks into the program. “We made basic fried rice and buttered vegetables,” he recalls, “but I realized that this is something I’m really good at and I could see myself being happy doing it every day.”

One day, Nick hopes to open his own fine dining bar with locally sourced food. For now, he plans to use connections he’s made through the program to work for a year in London after graduation. With some work experience under his belt, and some savings in the bank, he plans to travel the world funding his adventure through his work in the kitchen; maybe a fine dining restaurant in Australia, a bakery in Italy or making chocolates in Switzerland. It’s proof that knowing yourself, trusting your instincts and following your heart can lead you down a path you never thought possible.

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Nick's Tips for Healthy Eating

1. Buy fresh ingredients in season, locally, and organic whenever possible. 

2. Avoid anything with a long list of hard to pronounce ingredients. 

3. Use foods in their natural, unprocessed forms.

4. Dedicate a few hours a week to preparing food for lunches and dinners. It makes it easy to avoid buying often unhealthy convenience foods.

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