Staff Spotlight: Colleen Barss, Counsellor

Colleen is passionate about investing in others and developing relationships that dig deeper than just the surface level. Her passion for people was discovered while working as a hairdresser and learning about her clients. Colleen set out on a journey to find a career that would utilize her skills and qualities while providing a service to others and decided to pursue social work- obtaining her Masters and a full-time position with Family Service Regina in 2004.

“I did my practicum under Ray at FSR when I received my bachelors in social work in 1995, I was hired to coordinate workshops in 1996 and held that position until I returned to the U of R for my Masters in 2001.” said Colleen.

When she’s not striving to make clients feel comfortable, you can find Colleen singing in choirs, gardening and spending quality time with her with her husband, children and grandchildren. Learn more Colleen in our Staff Spotlight:

 

  1. What personal style or experience, do you uniquely bring to counselling?

Well, I have three years of experience and training in Somatic Experiencing. Somatic Experiencing is a body-oriented approach to the healing of trauma and other stress disorders. The SE approach enables individuals to LEAN IN and release traumatic shock, which is key to transforming anything from PTSD to the wounds of emotional and early developmental trauma.

 

  1. What do you have to know to be a good counsellor?

Probably that you need to be interested and adaptable, you have to figure out what the individual needs and do it their way. It’s also important to have your own eclectic style and commit to life-long learning.

 

  1. What are three words that describe you?

I’d say I’m patient, flexible and interested in learning.

 

  1. What characteristic do you most admire in others?

Honesty and integrity are the most important qualities to me.

 

  1. What is your favorite food in the whole world?

Salad! I love salad, salads are interesting, you can have cranberries and pecans on one, or egg and chicken in another, it’s weird, but I love salad.

 

 

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