First exam: 96; mid-term: 100; second exam: 102.

For a student who struggled with her grades during her early days at �鶹��Ժ, Vatcher’s good grades “feel amazing. I went from getting Cs and Ds and barely passing, or not passing, to maintaining a 98 average,” said Vatcher, who is majoring in Veterinary Technology. “It was a big struggle for me at first, but eventually something clicked. It’s a surreal experience going from a C or D average to As.”

That “something” was taking advantage of the academic support offered by �鶹��Ժ’s Center for Academic Planning and Support, or CAPS. CAPS offers one-on-one tutoring, academic coaching, and study space, among other services.

“This year, I just started putting in more effort, I started going to CAPS and I began asking for help. My professors have been super understanding, and they have all been there for me. I appreciate �鶹��Ժ because the professors really do care about their students and they want to see us succeed.”

She singled out Deborah Discher, who serves as the director and chair of the Veterinary Technology Department and has taught at �鶹��Ժ for 15 years. “Deb has seen me struggle, and she has stayed with me since year one.”

Vatcher also attributed her turnaround to spending more time on campus, which has immersed her in an academic environment and helped her develop better study habits. “I never expected I would say something like this, but I like studying and I like learning. Before, studying felt like a tiring activity, like it was work. But now, with my improved study habits, I actually enjoy it. I put on my headphones and just go for it.”

Vatcher, 22, expects to graduate from �鶹��Ժ in three years. During that time, she hopes to build her experience at a vet clinic and is especially interested in emergency veterinary medicine. Long term, she imagines going back to school to study zoology. “My final goal is work in a zoo as a vet tech or an animal handler. I have always been passionate about animals, and I am glad I am on track with my goals and dreams.”

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“Creole Soul – Zydeco Lives” Photographs by Gary Samson

The Gateway Gallery at �鶹��Ժ Community College is honored to present “Creole Soul – Zydeco Lives,” a solo exhibition of photographs by renowned photographer Gary Samson. The exhibition runs from February 13 through April 10, 2026, and is open to the public Monday through Thursday from 7:00 AM to 9:00 PM and Fridays from 7:00 AM to 4:00 PM. �鶹��Ժ Community College is located at 320 Corporate Drive, Portsmouth, NH.

Curated by Thomas Devaney, “Creole Soul – Zydeco Lives” features photographs from the book of the same name, a fifteen-year collaboration between folklorist Burt Feintuch and photographer Gary Samson. The exhibition presents original images from the publication, offering an intimate look at the musicians, traditions, and communities that sustain the vibrant zydeco music culture of Louisiana and Texas.

Published in 2022, “Creole Soul: Zydeco Lives” brings together Feintuch’s interviews with contemporary zydeco musicians, including Sean Ardoin, Nathan Williams Jr., and Leroy Thomas, alongside Samson’s compelling photographs. The book explores the evolution of zydeco music, its cultural roots, and ongoing conversations within the community about tradition, innovation, and the role of instruments such as the accordion.

Through Samson’s lens, visitors encounter the expressive energy and deep cultural heritage of zydeco. The photographs capture performances, portraits, and everyday moments that reveal the music’s close ties to community life and identity.

�鶹��Ժ the Artist

Gary Samson is a fine art photographer and photo educator who has received numerous awards, grants, and fellowships over a career spanning more than four decades. He currently serves as the Artist Laureate of New Hampshire and is Professor Emeritus of Photography at the New Hampshire Institute of Art (NHIA).

Please visit the contact page with any inquiries or to schedule a studio visit.

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Erik recently reflected via email on his commitment, his personal style, and why his work matters.

What do you enjoy most about tutoring?

What’s not to love about seeing and working with students acquiring, organizing, preserving, and communicating new knowledge, and connecting it to their own lives?

Why is tutoring (the tutoring space) such a vital component of college life?

The Writing Center is more than a “fix-it” center for mechanical-grammar “problems.” Whether it’s a small group or an individual, one-on-one session, tutoring is an extension of the classroom learning experience. A tutorial session can provide clarification, solidification, and extension of the initial knowledge shared in a professor’s lecture.

I am told that you visit classrooms and even provide snacks. How do these personal touches help students feel more comfortable seeking help?

Professors often take me up on the offer of a visit to a classroom, while others bring their students to the Writing Center or “WC.” We’ve also hosted classes in the WC for writing-related workshops. Still others visit the Writing Center to refer students, get advice, and ask for resources they can bring to their students.

As a community of scholars, we’re in this together. We work as a community. We’re interdependent on one another. We ask questions. We’re working for the same end.

Snacks are an icebreaker. We marvel about how “UNREAL” a coconut-chocolate bar is, then we pivot to the writing task. A mango chew helps de-escalate a tense problem, a Kind Bar eliminates the “hangry,” and then “easy-peas-y,” an assignment gets submitted on time.

 What is the biggest difference between high school writing and the type of support students receive at the GBCC Writing Center?

The most enduring remark about the difference between high-school writing and college-level discourse came early in my own college experience: “we don’t write book reports in college; we want to know what you think and why.” We focus on the second part of that statement, particularly in the early stages of the writing process. Even editing and proofreading support can be about clarifying what a writer thinks and why.

How do you help a student who feels “stuck” during the brainstorming or early drafting phase? What is one tip you share most often with students?

Writers often want to begin their essay “at the beginning,” and with a perfect sentence (perfect structure, perfect spelling, perfect punctuation). I suggest to a writer that an essay starts with notes, phrases, and fragments, and to ignore punctuation and grammar (for the time being: edit later!).

I shift the focus from: “I don’t know how to start!” and away from “writing.” I encourage the writer to talk about their topic, sometimes while I transcribe (shout-out to Field Notes pencils and Steno Pads!) what the writer says, or I’ll encourage the writer to jot it down (no typing!) themselves. At the end of a session, the writer has enough material to shape into sentences and paragraphs, which they will typically start doing in the Writing Center.

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were welcomed into the brand-new welding lab at the college’s Pease Tradeport campus in Portsmouth. The 3,500- square-foot lab offers the latest technology and equipment in ample space that accommodates increasing demand and enrollment for the welding program.

“We began making plans in 2024 to expand our capacity for the Welding Technologies program to meet strong demand for skilled welders from area employers and are very excited that our students now have this amazing new learning environment,” said Dr. Cheryl Lesser, president of GBCC.

Previously, GBCC’s Welding program operated out of leased space in Rochester. The new facility was built to maximize air quality and sound suppression to ensure a safe, comfortable learning and teaching environment. The lab’s design supports efficient handling of metal, gas, equipment and consumable deliveries.

The new lab features 18 welding stations and a range of new equipment, including Miller Dynasty 300 Multi-Process Welders, a W-60-20 Straight Pipe Cutter, a broad range of pipe holding fixtures and a new Piranha tungsten grinding unit that provides complete containment of excess tungsten electrode dust.

“The new equipment has significantly enhanced our ability to teach more students in-demand skills such as plasma torch cutting and carbon arc gouging,” said Paul Guiliano, GBCC’s Welding Technology program coordinator. “And in the future, we will add short-term training options.”

The Welding Technology program teaches students how to set up and use welding equipment to complete the five major welding processes – MIG, TIG, Stick, Oxy-Fuel, and Plasma – as well as many auxiliary processes. The curriculum also incorporates welding theory, blueprint reading, electricity, and fabrication techniques. Students attend evening classes over three consecutive semesters and are prepared for the American Welding Society (AWS) certification testing that is required by most employers.

AWS projects that 320,500 more welders will be needed by 2029 in response to high demand and vacancies left by retiring workers. The growing manufacturing sector in New Hampshire’s Seacoast Region has fueled particularly high demand for skilled welders in the region and created a strong job market for Welding Technology program graduates.

The Welding Technology program credits may also be applied toward an associate degree in Technical Studies at GBCC. The Early College program offering dual high school and college credit offers another opportunity to reduce the cost and time to completion for a post-secondary certificate or degree. Students at many of the Seacoast’s high schools may attend Welding Technology and general education classes through this program.

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Although the McCourts never had children, they could be considered the founding parents of GBCC. In 1945, the State of New Hampshire passed legislation establishing a vocational training institution in Portsmouth. The goal was to teach new skills to veterans and adults returning to the workforce after World War II. Emerson was appointed the first principal of the State Trade School of Portsmouth, housed at the Morley Button Factory. He oversaw the inaugural class of 130 veterans. Under his leadership, the State Trade School of Portsmouth expanded its programs and became known as New Hampshire Vocational Technical Institute – Portsmouth. In 1967, the N.H. Board of Education authorized the institute to grant an associate degree in Applied Science. Emerson was named the first director of what was now officially a college that later became GBCC.

Emerson graduated from Portsmouth High School in 1928 and met Ruth when they both attended Keene State College. He and Ruth spent their life together in a house he built on land his parents owned in their beloved Portsmouth. He dedicated his professional life to ensuring that Seacoast-area students had opportunities to improve their lives through vocational education.

The McCourts’ legacy lives on through the charitable trust they established to support GBCC and Keene State students. Their entire estate passed into this trust to provide tuition assistance in perpetuity. Portsmouth attorney Alec McEachern worked with Emerson toward the end of his life and recalls his commitment to community college. “Emerson and Ruth were ordinary people who had opportunities through education to build a good life. They chose to give back to others like themselves,” he said.

As GBCC celebrates its 80th anniversary, we are honored to highlight Emerson and Ruth McCourt’s lasting contributions, both in shaping what the college is today and supporting students for generations to come.

“The McCourts’ investment eliminates financial barriers for our students and moves them forward on their chosen pathways to meaningful careers,” said Cheryl Lesser, GBCC president.

GBCC will be celebrating this milestone anniversary on April 22 at the college. .

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The best part about it: She’ll get her college degree for free.

“Something that surprised me about the program is that there are no strings attached and it’s literally free schooling, and one less year of high school,” said Hardy, who enrolled through a partnership between the Community College System of New Hampshire and the New Hampshire Career Academy.

NHCA is a chartered public school that integrates high school, college, and career preparation. Through a collaboration with the Community College System of New Hampshire and partnerships with local employers, students learn on college campuses, earn two degrees, and build the skills that open doors to higher education and meaningful careers.

Hardy is studying business administration because of her interest in the hospitality industry, and she hopes to be part of the event industry or continue her career working with luxury hotels.

Through a close collaboration with the Community College System of New Hampshire and partnerships with employers across the state, NHCA aligns education with opportunity. Students complete high school requirements while earning college degrees or industry credentials. They gain hands-on experience, mentorship, and professional confidence, preparing them to thrive in whatever comes next.

Hardy values her education and experience. The role of community at �鶹��Ժ has made a positive impression and impact on her life.

“The most useful ‘real-world’ skill I didn’t expect to get in a classroom was how much community really means and how much thoughtful professors really can impact your education,” she said. “I really felt ‘rooted’ for by a professor when I was struggling in a specific class and the teacher took many hours of their time and devoted it to helping me truly understand the curriculum outside of class.”

Why did you choose �鶹��Ժ? When do you anticipate graduating?

I chose to continue my schooling at �鶹��Ժ because it offered early college and free tuition through the NHCA. I plan to graduate Spring 2026!

Specifically, what attracted you to �鶹��Ժ? Did you know what you wanted to do and decided it was your best option compared to other schools?

�鶹��Ժ has a beautiful campus and was the closest community college to me that offered the program I was interested in. I didn’t even need to look at other schools, this automatically made sense for my situation.

Did you apply and enroll right out of high school? If so, what year did you graduate high school?

I enrolled my junior year of high school and started my freshman year of college early through the New Hampshire Career Academy my senior year. Through this program I graduate this year from high school and college!

What educational pathway are you pursuing at �鶹��Ժ Community College and why did you choose that path? In other words, what is your major and why?

I’m studying Business Administration with a big interest in the hospitality industry. I’ve taken many Hospitality courses as well as business courses. I hope to be a part of the event industry or continue working at luxury hotels.

What is something that surprised you about the program?

Something that surprised me about the program is that there are no strings attached and it’s literally free schooling, and one less year of high school.

What advice do you have for other students considering it?

Some advice I have for other students considering this program is to at least check it out. Everyone’s situation is different, but if you are willing to give up your senior year to get a kickstart on a career path, this is definitely a great option for you.

What is the most useful ‘real-world’ skill you’ve learned that you didn’t expect to get in a classroom?

The most useful “real world” skill I didn’t expect to get in a classroom was how much community really means and how much thoughtful professors really can impact your education.

Can you tell us about a time you felt like a professor or staff member was truly ‘rooting’ for your success?

A time I really felt “rooted” for by a professor was when I was struggling in a specific class and the teacher took many hours of their time and devoted it to helping me truly understand the curriculum outside of class.

Are there any other opportunities at �鶹��Ժ Community College that have been especially helpful to you?

The fitness center has been super nice to have as an option if you like to workout!

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Students will learn kitchen tips and skills from one of New England’s most celebrated and entrepreneurial chefs. Chef Picca is a Culinary Institute of America graduate with experience as a chef and owner, in catering and event creation, culinary management and consulting, and education and mentoring. He has owned multiple restaurants, taught at the Culinary School of Washington D.C., and appeared on the Food Network and in numerous high-profile culinary publications and mainstream media outlets.

He teaches at the Cambridge School of Culinary Arts and recently joined �鶹��Ժ as a chef-instructor in the Culinary Arts & Sustainable Foodways program.

Topics include Soups, Stocks & Sauces (March 5); Hors d’oeuvres March 12); Poultry and Egg Cookery (March 19); Creative Meat: Vegetable & Grain Cookery (March 26); Homemade Pasta and Pasta Dinners (April 2); Seafood Cookery at its Finest (April 9); Basics of Bread Making (April 16); and Regions of France (April 30). �鶹��Ժ will provide knives, cutting boards, towels, aprons, kitchen supplies, and ingredients.

For information and details about cost and registration, visit:

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TechGuide is a national online resource that helps students and professionals learn about analytics and computer science education and careers. Its rankings are based on data from the Integrated Post-Secondary Education Data System (IPEDS) and National Center for Education Statistics (NCES) via College Navigator. Key factors are evaluated, such as tuition, student-to-faculty ratios, admission and graduation rates and alumni success.

In an article announcing the top associate in Data Analytics programs for 2026, TechGuide pointed out that “the increasing demand for data-savvy professionals has prompted the development of associate degree programs that provide a solid foundation in data analytics principles.”

Analytics education teaches students how to work with raw data to process, analyze, and make conclusions using predictive modeling. GBCC’s Analytics program combines foundational learning with hands-on lab work. All courses are offered online since essential skills are software-based. Small classes with an 11 to one student-to-faculty ratio ensure personal attention.

“Our program opens doors for students just beginning their careers, as well as those launching a second career in the fast-growing data analytics field. The Bureau of Labor Statistics projects a 34 percent job growth rate for data scientists from 2022 to 2032, which is far higher than most other occupations,” said John Mannarini, department chair for Mathematics, Engineering, and Technologies at GBCC.

Students who complete GBCC’s Analytics program can enter the workforce directly in a variety of professions such as a junior data scientist or they can apply their learning towards the Analytics and Data Science B.S. program at the University of New Hampshire through a Transfer Pathway.

“GBCC’s outstanding Analytics program equips students to enter the field directly or provide a cost-effective, flexible approach to earning advanced degrees in data analytics,” said Mannarini.

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Culinary Arts & Sustainable Foodways Program

Program Offerings Expand to Include Culinary Evening Workshops

Chef Jerome Picca began working in kitchens at age 15, as an apprentice at a hotel in Pennsylvania. A few years later, he earned a scholarship to the Art Institute of Pittsburgh.

While studying to become an artist, he continued working in restaurants. “And that is when I realized I could apply my art skills to cooking,” he said. “And that was my driving force to stay in the food business.”

Picca has achieved status as a top-flight chef, restaurant owner, and teacher. He recently joined �鶹��Ժ Community College as a chef-instructor in its acclaimed Culinary Arts & Sustainable Foodways 12-week training program.

The next course begins Feb. 17. Led by award-winning chef-instructors, the holistic curriculum integrates farm-to-fork sustainability, advocacy, and critical thinking about the role of chefs in food systems, while providing on-the-job training opportunities in the kitchens of Seacoast restaurants. Aspiring chefs learn foundational techniques while exploring food systems and how food choices impact personal health and the environment.

In addition to real-world experiences, the course includes field trips, guest lectures from professionals in the field, and career counseling to help students find the jobs they want.

For those looking for a shorter culinary experience, �鶹��Ժ is also offering a series of , each taught by Chef Instructor Jerome Picca. A sample of the classes which each run from 5:30-9:00PM include: Soups, Stocks & Sauces, Hors d’oeuvres, Creative Meat, Vegetable and Grain Cookery, Homemade Pasta and Pasta

Dinners, Bread making and more. Courses are offered Thursdays March 5, 12, 19, 26; April 2, 9, 16, and 30th. For Course information and registration visit

Picca is a Culinary Institute of America graduate with years of experience as a chef and owner, in catering and event creation, culinary management and consulting, and education and mentoring. He has owned multiple restaurants, taught at the Culinary School of Washington D.C., and appeared on the Food Network and in numerous high-profile culinary publications and mainstream media outlets.

He teaches at the Cambridge School of Culinary Arts and has served as a culinary specialist for the New England Patriots.

A way of giving back

“This is my way of giving back. I have been working in the industry for 51 years, and I love sharing my experiences and knowledge,” Picca said. “There are not many opportunities to teach the culinary arts at the professional level in New England, and I love teaching. I fell in love with teaching culinary arts in Washington and have not stopped teaching, on and off, ever since. I found my passion for teaching early on, and once bitten by this bug, I never retired from it.”

In addition to teaching at the Culinary School of Washington, he developed a summer immersion program in the culinary arts at Wellesley College and has taught professional and recreation-level courses at every stage of his career. His first business, the catering company the Seasoned Chef, grew to five restaurants. He opened Small Plates, Tapas & Wine Bar in Harvard Square, and owned and worked as culinary director of Mighty Love Food in Boston.

He was executive chef at Sebastian’s Catering at the World Trade Center, executive chef and vice president at City Fresh Foods in Boston, and executive chef at Edson Hill Inn in Stowe, Vt. Early in his career, he was the executive chef for Harvard Dining Services, where he developed an informal culinary course and a popular workshop class.

“Chef Picca is a rare find in this industry because he has worked in every facet ranging from the rigors of the Culinary Institute of America to his entrepreneurial endeavors, and the high-pressure kitchens of professional sports as a culinary specialist more recently,” said Culinary Program Coordinator Jennifer Guptill. “Many chefs can cook, but Chef Picca is passionate about clean, plant-based cooking and functional foods that will be a great advantage to our program. Our program is rooted in sustainability and his commitment to farm-forward meals and his passion about the ‘why’ behind the food will provide a solid foundation for our students.”

Wealth of experience

Picca has a wealth of teaching experience and knows how to work with students at all levels, Guptill said. “He doesn’t just teach recipes, he teaches the science behind the food and shares his deep understanding of the science and chemistry of cooking. This high-level thinking provides a unique and sophisticated foundation that is rare in a 12-week intensive program,” she said. “Sustainability is no longer niche in our industry—it’s the future of food. Jerome provides a fresh perspective that will help our students stay connected to an industry that is demanding health, ethics, and environmental responsibility.”

He will serve as the lead instructor, and other instructors will focus on speciality areas. Chef Evan Mallett provides a master class in Whole Animal Butchery and the ethos behind nose-to-tail restaurant models, while Chef Matt Louis shares a wealth of business and first-hand knowledge associated with owning and running restaurants in the seacoast area.

Guptill said Picca’s technical training was particularly appealing to the search committee. “He shared that he could talk for hours about the science of food and has a deep passion for nutrition, all of which is a cornerstone of our program. When students see a chef of his caliber get excited about where our food is coming from, how to make it delicious, what these choices do to our bodies from a nutritional standpoint, it will have a serious impact on their future choices as thoughtful culinary leaders.”

Picca has witnessed many changes and evolutions in restaurants. It’s a different world today, he said. It’s intense, challenging, creative, and satisfying.

“I love the camaraderie, the creativity, and I love the frenetic energy of a busy kitchen. I also love the quiet times when no one is in the kitchen and I have it all to myself.”

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“With the liberal arts path, I was able to explore everything I wanted to explore, and I explored psychology, social work, and the arts,” they said.

And when it came time to focus on career choices, Burwell met with an advisor in the college’s Center for Academic Planning and Support (CAPS), a multi-service center that supports students with their academic needs. Burwell took a career interest assessment, and through discussions with the career coach confirmed their true passion was art, and specifically illustration.

The career coach suggested getting involved in the local art community, and through connections in the art community, the support of art professors at �鶹��Ժ, and the opportunities provided by a work-study job at the Heron’s Nest, Burwell now believes combining art and the desire to give back to the community will lead to a satisfying career.

“They helped me realize that what I want to do is something I actually can do,” said Burwell, who is on track to graduate in May with an associate degree and intends to enroll in a four-year school to earn a bachelor’s degree. At this time, Burwell is considering continuing their education at either the University of New Hampshire or Maine College of Art & Design in Portland with a focus on illustration.

“I have always loved art, and thanks to �鶹��Ժ my love for art is as strong as it has ever been. It has given me a real, true passion for art.”

Burwell’s career options are numerous. Professional opportunities include roles in publishing as a book illustrator, in the entertainment industry as a storyboard artist, animator, or conceptual artist, and in advertising and marketing to help a company or organization with visual storytelling. They could design graphics for products and packaging, work as a medical illustrator, a technical illustrator, a courtroom sketch artist, an art director, or in many other capacities.

“The career center at �鶹��Ժ helped me realize just how many options I actually have with my degree,” said Burwell, adding that Fine Arts and Digital Media Professor Thomas Devaney also has been supportive and encouraging.

“He is an amazing teacher, and he is good at helping people with their pieces and figuring out what is missing or what I need to do next,” they said. “When I told him I was worried about completing my portfolio, his response was, “We will work on it together and we will get it done.’”

In addition to professors and the �鶹��Ժ support staff, Burwell received inspiration from another source: Their mother.

“I actually learned about �鶹��Ժ from my mother,” Burwell said. “She graduated from the nursing program right before I enrolled, and she said it was the most supportive environment she had ever experienced. She said it was amazing, and she really loved her experience here.”

Both agree, their �鶹��Ժ experiences have been life changing. “This school is the only reason I can attend college at all. The affordability of a �鶹��Ժ education makes all the difference in the world. It allowed me to explore my interests and figure out what I want to do.”

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