Works of North student, recent North graduate on display at Waldron Arts Center

The Herald-Times

Works of North student, recent North graduate on display at Waldron Arts Center

Posted: Thursday, January 30, 2014
By Mary Keck 331-4353 | 

Take a walk through the Ivy Tech John Waldron Arts Center, and you’ll see the work of high school students among the paintings and sculptures created by professional artists. As part of the 2014 Visual Arts Competition and Exhibition of Emerging Artists, you’ll find photographs taken by Bloomington High School North junior Lucas Adams and a painting 2013 graduate Bailey Tichenor created while a senior at North.

For Tichenor and Adams, art is an avenue for sharing their perspectives with others.

When Tichenor places her brush on a canvas, she wants to “give other people a chance to see what I saw at that moment.” Her work on display at the Waldron Arts Center is oil on canvas and offers a view of purple phlox blossoms against sunshine filtered through a thick veil of green leaves.

The natural world is a place where Tichenor often finds inspiration for her paintings. She likes to capture a landscape, flowers or sunsets with watercolor or oil paints. She doesn’t necessarily go out seeking scenes to paint, but if she comes across something that would look good on a canvas, Tichenor takes a photo to save the idea for later.

Adams said he doesn’t necessarily search out subjects for his photos, either. He stops to take pictures when something “captures my eye. Sometimes I feel I’m naturally drawn to it,” he said. “I sit there, look at it for a second, and think, ‘How can I show this to everyone else?’” During this process, he asks himself, “What do I want to show? What do I want to say?”

In his photograph “Lone Tree,” displayed at the Waldron, Adams captured a white tree growing among jagged rocks in what looks like a barren landscape. Another Adams photo, called “Barn and Its Cabinet,” shows the worn, wooden side of a bright red barn. Attached to it is a solid white cabinet, its doors open just enough to reveal the shelves inside.

Finding and framing such images is fun for Adams. “It’s a great relief to zone in on art,” he said.

To see their works displayed among other accomplished artists is a thrill  for both Tichenor and Adams. “I was so honored to be selected for the gallery,” Adams said. “It’s really boosted my confidence.”

“I was really surprised and excited about it; I know a lot of people don’t have opportunities when they are this young to be in a show like this,” said Tichenor, who is now studying art history at Belmont University in Nashville, Tenn.

To young artists who might feel uncertain about their art or competing to have their works displayed, Tichenor said, “Don’t worry about what other people think. It’s your own product. Even if nobody else likes it, it’s your art.”

From Adams’ point of view, he encourages others to think about what they want to say, and use it to create artwork. In the end, “You can think, ‘I said something.’”

View the works of Adams Tichenor and others at the Ivy Tech John Waldron Arts Center from 9 a.m. to 7 p.m. today and Friday, or between 9 a.m. and 5 p.m. Saturday, when the current exhibit closes.

Find more information at


Jeremy Hogan

Bloomington High School North junior Lucas Adams’ photographs are on display at the Ivy Tech John Waldron Arts Center. Jeremy Hogan | Herald-Times

Ivy Tech Bloomington hosts Black History Month events

January 30, 2014

BLOOMINGTON – Ivy Tech Community College’s Bloomington campus will celebrate Black History Month in February by hosting the Indiana University African American Dance Company, a panel discussion on the topic, “Life in Bloomington as an African American,” and a movie showing of Lee Daniels’ The Butler.

The panel discussion will take place on Wednesday, February 5 from 12:30 to 1:30 p.m. in the Hoosier Times Student Commons, at Ivy Tech-Bloomington’s Connie and Steve Ferguson Academic Building. The topic, “Life in Bloomington as an African American” will be discussed by Ivy Tech students, faculty and staff.

The IU African American Dance Company will perform on Tuesday, February 11 from 12:15 to 1:00 p.m. in the Hoosier Times Student Commons, at Ivy Tech-Bloomington’s Connie and Steve Ferguson Academic Building. The energy, rhythm precision, and grace of the African American Dance Company captures and delivers the spirit of dance styles of the African Diaspora. The company’s repertoire consists of original choreography based on a fusion of modern, jazz, African American, Latin American and African Diaspora dance styles.

A movie showing of Lee Daniels’ The Butler, will be held on Thursday, February 20 from 6:00 to 8:00 p.m in the Hoosier Times Student Commons, at Ivy Tech-Bloomington’s Connie and Steve Ferguson Academic Building.

Ivy Tech Community College is committed to a diverse and inclusive educational environment that extends beyond tolerance to respect and affirms human difference.

The Ivy Tech-Bloomington Connie and Steve Ferguson Academic Building is located at the corner of 200 Daniels Way and State Road 48, on the west side of Bloomington. For more information about the college, log on


Ivy Tech leads way for state

The Herald-Times

 It’s Your Business
Ivy Tech leads way for state

By Steve Bryant A Bloomington voice

The Gayle & Bill Cook Center for Entrepreneurship is a unique part of the Ivy Tech Community College system. In fact, nothing like it yet exists on any campus other than Ivy Tech-Bloomington.

With the blessing of both Gayle and Bill Cook and the Cook family, we named the center after arguably two of the most successful entrepreneurs in the state of Indiana. Mr. and Mrs. Cook had the vision to create a program that provides simple and practical tools for our students, individuals starting a business and our community that enable entrepreneurial ideas to bloom. We would like to share some successes with you because we are excited about the results.

When we founded the center, we had no entrepreneurship classes at Ivy Tech. Ivy Tech-Bloomington and the Cook Center provided the seed investment and leadership to create an academic program in entrepreneurial studies from scratch starting in 2010.

The program has grown into a set of six classes that prepare our students for creating their own jobs. Enrollment statewide has grown to more than 160 students (300 percent growth) in just over a year. We recently launched online entrepreneurial studies classes, which have proven very popular across the state. We are awaiting approval of a technical certificate in entrepreneurship to provide another value-added offering for students.

We have students from our Business Administration program enrolled in the entrepreneurial classes, but have also attracted students from many other majors (think culinary, technology, liberal arts) who have an idea for a business but need to know where to start, how to develop a plan and where to go for resources to start and grow their businesses.

Many successful business owners and professional service providers regularly speak in our classes to provide real world experiences that are invaluable to those who have not “been there.” Several of our students have started their businesses while at Ivy Tech and this is now happening across the state. Again, good news for Indiana and our region!

The Cook Center provides consulting and mentoring services for our students and individuals in our region looking to start or grow a business. A recent survey of our clients showed all of them have projected growth in revenue earned and in new people to be hired in 2014. Some are the only employee, but they started their business.

We provided insight, connections and referrals to other resources to enable them to move forward and create wealth and jobs in our community. We’re really proud of that. Our CEO Roundtable program has provided two dozen existing business owners with a forum to solve problems while growing their business. We also have talked many people out of starting a business that they were not prepared for, which we deem a success. There have been a lot of these to be frank, but we have found that we led them to a “gut check” that was essential to keeping them from pursuing a bad idea and potential financial ruin.

Many thanks to Chancellor Emeritus John R. Whikehart, who provided the leadership that allowed Ivy Tech-Bloomington to design and launch these programs at the college and was our champion for making it happen. The impact on entrepreneurs in our region and the state has been immense. We’re keeping the pedal to the metal in 2014.

Please visit our website at for more information.

Steve Bryant is executive director of the Gayle & Bill Cook Center for Entrepreneurship at Ivy Tech Community College. Next week’s column will be from the H-T business staff.



Ivy Tech cafe offers real-world tastes, lessons

The Herald-Times
Food Fare

Ivy Tech cafe offers real-world tastes, lessons

Student-run cafe at Ivy Tech gives students experience and diners a tasty lunch

Posted: Wednesday, January 22, 2014 1:10 am

By Lynn Schwartzberg

Every Wednesday, a lucky group of diners have the opportunity to enjoy a three-course gourmet lunch for $10. Even better, this lunch provides the opportunity for culinary students to hone their skills, both in the kitchen and in the dining room.

The Crossing Cafe is at Ivy Tech’s culinary campus on Liberty Drive, and the chefs and servers are advanced students in the program, usually just about ready to leave the classroom and begin their internships.

As diners, our job is to eat and enjoy, I hope, the creative cuisine prepared by these ambitious students. We are to be there to give them a testing ground. In addition to food preparation skills, the students need us there to practice their plating skills and to learn how to present their food in an attractive and tempting way. It’s not enough to prepare delicious food; presentation is an important skill that must be honed.

For the next few weeks the focus will be French cuisine. Each week, a different region will be chosen and menus will be designed to highlight its cuisine. The same team of students prepares the food each week, working on different recipes and techniques to expand their culinary vocabularies.

Later this spring, the menu will shift to international cuisine. The students will be in their specialized cuisine class where they study cuisines from different regions of the world. The weekly menus will each focus on a different region with a special menu highlighting the culinary vocabulary of each area.

Wednesday lunch diners are served by students in the customer service class. They learn which side of the diner food is served from and which finished plates are removed. Proper beverage service, table settings and cordial guest interaction are all components of their class work. Without the weekly dining room, there would not be the opportunity to test their skills with real guests.

This summer, the Ivy Tech Culinary Program will have a retail bakery cart. This cart was functional last summer and was quite successful. The cart will be stocked with a variety of pastries and cookies for purchase. The hours have not been finalized yet, but last summer the hours were 8 a.m. until noon daily and are likely to be similar this year.

These two programs that welcome the community to enjoy the results of culinary students’ work serve an important function.

Soon, these students will become the cooks and service staff at our restaurants and hotels. The experience gleaned from this workshop setting will provide valuable experience to future chefs and hospitality workers.

The program chairman, Jeffrey Taber, has developed a curriculum that has been turning out competent cooks who have been successful finding employment in the culinary arts.  In a few short years, the Ivy Tech program has developed into a full-scale culinary school, and the Crossing Cafe is a natural outgrowth of the successful program.

One of the recent Cafe menus included gnocchi with parmesan and leeks, tomato water-ice with julienne of smoked salmon, stuffed pork bundles (braciole) with fresh tomato sauce and polenta, a fennel and red onion salad with tarragon dressing and panna cotta with fresh berries.

From looking at this menu, I identified at least 10 cooking techniques the students would need to have used as well as some food knowledge of the British Isles and different regions of Italy, the locales where the menu items are served. Julienne cuts, making gnocchi and emulsifying a dressing are just a few of the building blocks of classic culinary skills.

Next time you are looking for something different to do for lunch on a Wednesday, give Ivy Tech Crossing Cafe a call and get ready to enjoy a bargain and offer a valuable service to the culinary students of Ivy Tech.

About Crossing Cafe

For reservation for the Wednesday lunch at the Crossing Cafe, call Mike Case at 330-6381 or email him at Please call by 9 a.m. Monday for Wednesday’s lunch.

Lunch is served at 11:30 a.m. on Wednesdays only. The complete meal is priced at $10 and needs to be paid in cash, as the facility does not accept credit cards. There is a new menu every week at the cafe.

Crossing Cafe is located at 2088 S. Liberty Drive in Bloomington.

Classic French Chocolate Mousse

This recipe uses separated eggs. Folding whipped egg whites are a basic skill in the kitchen.

8 ounces bittersweet chocolate ( or semi sweet, use the best quality you can)

1 1/2 teaspoon instant espresso

1/3 cup boiling water

5 large eggs, separated, room temperature

1/4 teaspoon sea salt

Break up the chocolate and put it in a saucepan. Dissolve the espresso powder in the boiling water and pour it into the pan with the chocolate. Over low heat, cook the mixture, stirring until smooth. Remove mixture from the heat and cool while beating the eggs.

Beat the yolks at the highest speed with an electric mixture for about four minutes until they are very thick and pale yellow. Reduce the heat to low and slowly pour in the warm chocolate mixture. Do not over mix.

In a clean bowl, add the salt to the egg whites and beat them until they hold a soft shape. Be careful not to overbeat or the whites will be difficult to fold into the chocolate mixture.

Adding one third at a time, fold the whites into the chocolate mixture until no whites show. With a large spoon or scoop, fill six large bowls or glasses with the mousse mixture. Refrigerate for at least four hours before serving.

Serve the mousse with a large dollop of freshly whipped cream.

Makes six large portions or eight to 12 smaller portions.


Ivy Tech-Bloomington Awarded for art program

By IDS Reports | IDS

POSTED AT 11:26 PM ON Jan. 16, 2014  (UPDATED AT 11:26 PM ON Jan. 16, 2014)

Ivy Tech-Bloomington was recently selected as a finalist to present at the Community College Futures Assembly, put on by Florida State University, for its program “Educational Arts Partnership: Increasing school readiness in the community college ‘Class of 2025.’”

Ivy Tech was one of ten finalists chosen in the Instructional Programs and Services category. More than 400 submissions from community colleges around the country were entered in the competition.

Through “Educational Arts Partnership,” Ivy Tech brings visual and theatrical arts instruction to students at Bloomington’s Fairview Elementary School.

“Receiving the prestigious nomination for the 2014 Futures Assembly Bellwether Award is further recognition of the important work that Ivy Tech-Bloomington is doing in the community and the work we’re doing to secure potential future community college graduates,” Ivy Tech-Bloomington Chancellor John Whikehart said in a press release.

Three Ivy Tech-Bloomington faculty members, as well as a teacher from Fairview Elementary, will present at the Futures Assembly conference, now in its 20th year, in Orlando, Fla. The assembly will take place Jan. 27.

—Rachel Osman


Ivy Tech’s Bloomington campus nationally recognized for local educational arts partnership

January 15, 2014

BLOOMINGTON – Ivy Tech Community College’s Bloomington campus has been competitively selected as a finalist to present at Florida State University’s Community College Futures Assembly in Orlando, FL on Monday, January 27, 2014. Ivy Tech-Bloomington’s program, Educational Arts Partnership: Increasing school readiness in the community college ‘Class of 2025,’ was selected among nine other community college finalists nationwide, in the Instructional Programs and Services category. The Futures Assembly received more than 400 entries total from community colleges across the U.S.

The selected program, Educational Arts Partnership: Increasing school readiness in the community college ‘Class of 2025,’ is a partnership of Ivy Tech Community College’s Bloomington campus and Fairview Elementary, An Artful Learning School, in Bloomington. The college supplements preschool curriculum with visual and theatrical arts instructional methods. Children create and experience art, and the elementary school has seen marked improved outcomes in Individual Growth and Development Indicators measured against a control group not receiving arts infused lessons.

School readiness, particularly in Title I schools is a national and local priority, with an emphasis on an Indiana graduation attainment of 60 percent by 2025, starting a meaningful educational relationship with the future student body could prove critical in meeting that goal.

“Ivy Tech-Bloomington is pleased to be recognized again nationally for our educational partnerships, this one in particular with Fairview Elementary School,” said Chancellor John Whikehart. “Receiving the prestigious nomination for the 2014 Futures Assembly Bellwether Award is further recognition of the important work that Ivy Tech-Bloomington is doing in the community, and the work we’re doing to secure potential future community college graduates.”

Presenters at the Bellwether Futures Assembly conference include; Jennie Vaughan, Vice Chancellor for Student Affairs, Ivy Tech-Bloomington; Gustave Weltsek, Ph.D., Theatre Faculty, Ivy Tech-Bloomington; Jeffery Allen, Executive Director, Center for Lifelong Learning, Ivy Tech-Bloomington; and Lynne Hall, Title 1 Preschool Teacher, Fairview Elementary – An Artful Learning School.

The Community College Futures Assembly, celebrating the 20th anniversary this year, convenes annually as an independent national policy forum for key opinion leaders to work as a “think tank” in identifying critical issues facing the future of community colleges, and to recognize Bellwether Finalist colleges as trend-setting institutions.

Ivy Tech bringing Colin Powell to Bloomington

The Herald-Times

Posted: Monday, January 13, 2014 2:41 pm | Updated: 10:53 pm, Mon Jan 13, 2014.

By Jon Blau 331-4266 |

Retired Gen. Colin Powell will speak at a dinner as part of Ivy Tech Community College’s 11th annual O’Bannon Institute for Community Service.

Powell, the first African-American chairman of the Joint Chiefs of Staff under President George H. W. Bush and former secretary of state for President George W. Bush, will headline the institute’s fundraising dinner at 5:30 p.m. April 24 at the Bloomington Monroe County Convention Center. Ticket proceeds from the event benefit Ivy Tech’s Center for Civic Engagement in Bloomington.

Ivy Tech has worked through a speakers bureau to recruit figures such as presidential candidate George McGovern, historian Doris Kearns Goodwin and former first lady Laura Bush to speak during the O’Bannon Institute’s festivities in the past, and this year, Powell was the name forwarded to the college, Chancellor John Whikehart said.

“The event is all about community service,” Whikehart said. “A retired general and former secretary of state, he might have much to say about that.”

Individual tickets for the dinner will cost $100. Event sponsorships for the O’Bannon Institute cost $3,000, while sponsoring the dinner itself comes at a price of $1,500.

Speakers are paid with money separate from the college’s operating budget, Whikehart said, including proceeds from Ivy Tech’s bookstore and donations.

On April 25, the third and final day for this year’s O’Bannon Institute event, Whikehart will be invited back to participate in a discussion with Herald-Times editor-in-chief Bob Zaltsberg. Whikehart will retire from the college Jan. 15 to become deputy mayor with the City of Bloomington and “Chancellor Emeritus” at Ivy Tech, but he helped create the O’Bannon Institute during his tenure and called it “the signature event for our campus.”

“I hope to see it continue,” Whikehart said.

Since leaving Bush’s cabinet in 2004, Powell has remained an active voice in politics. He supported Barack Obama for president in 2008 and 2012. A four-star general who once backed “Don’t Ask, Don’t Tell,” Powell endorsed a repeal of the policy, which banned gays from serving openly in the military, in 2010. He has also been a proponent of same-sex marriage. In 2012, he authored “It Worked for Me: In Life and Leadership.”