Award-winning chef, television host and author Ben Vaughn spent the day on campus Wednesday, visiting classes in the School of Business & Hospitality and providing talks to both the public and to students in hospitality-related majors. His afternoon demonstration for students included practical – and frank – lessons from the pitfalls and successes of his own career. An evening lecture in the Klump Academic Center Auditorium, part of the college’s William C. Butler Lecture Series, addressed the need for a nationwide return to “simple food.” During his talk with students, he announced that he is giving one “golden ticket” to a Penn College student to compete at the World Food Championships (for which he is a host) this November in Las Vegas. In the coming weeks, the college will host a competition to determine who it will send to the event.
News: Business & Hospitality
A lecture at Pennsylvania College of Technology by award-winning chef and television host Ben Vaughn has been rescheduled to Sept. 10 at 6:30 p.m. in the Klump Academic Center auditorium.
The lecture, which is free and open to the public, is titled “Sustaining Your Career in a Changing Industry: How to Find Your Food Voice.”
Vaughn is a popular TV personality best known as a host on the Food Network. He’s also the host of the World Food Championships and is a recurring judge on the hit FYI television series based on the event.
Wine Spectator magazine recently released its annual Restaurant Wine List Awards program, again naming Pennsylvania College of Technology’s Le Jeune Chef Restaurant among the “Best of Award of Excellence” recipients.
The restaurant is one of 883 worldwide to earn the magazine’s second-tier “Best of” award. Only 74 restaurants received the top-tier “Grand Award,” and 2,789 restaurants received the magazine’s “Award of Excellence.”
A robust wine list helps to fulfill Le Jeune Chef’s role in offering “an education in fine dining,” providing opportunities for the hospitality management and culinary arts students who gain hands-on experience in the restaurant to learn about wine service and food-and-wine pairings, and benefiting patrons who wish to learn more about wine.
Pennsylvania College of Technology and Corning Community College have approved several articulation agreements.
Corning students will be able to plan their transfer to Penn College with minimal loss of credit and complete a degree at Penn College’s in-state tuition rate. To receive the tuition discount, students must earn an associate degree from Corning in a major that has been aligned with a four-year pathway at Penn College.
Two baking and pastry arts students from Pennsylvania College of Technology spent the summer helping to fill thousands of stomachs at one of the area’s most-loved destinations: Knoebels Amusement Resort in Elysburg.
Autumn E. MacInnis, of Trout Run, and Timothy L. Kuntz, of Wyalusing, spent the summer producing baked goods at the park’s Cookie Nook.
Chip D. Baumgardner, associate professor of business administration/management at Pennsylvania College of Technology, had a research paper accepted for publication in International Journal of Liberal Arts and Social Science.
His paper, titled “Juniata County: How the Labor Market of a Small, Rural Pennsylvania County Survived the Great Recession,” was published in the journal’s August 2014 edition (Volume 2, No. 6).
Baumgardner’s paper analyzes the effects of the recession of 2007-09 on employment rates in Juniata County, examining whether fragments of the economy were resistant to the downturn, and if so, whether there were legitimate reasons.
The School of Business & Hospitality’s Chef Todd M. Keeley and three students recently traveled to York Technical Institute to meet Chef Joseph Cumm, winner of the Aug. 11 episode of Food Network’s “King of Cones” competition. On the show, Cumm defeated three competitors with three ice cream treats – each including an assigned mystery ingredient. Cumm has been an instructor with the The Pennsylvania School of Culinary Arts at YTI Career Institute-Lancaster for three years and owns EdenJoes Cakery in York with his wife. In 2013, he won “The Art of Cake” competition at Pastry Live, and will return this year as a judge. Cumm has also been selected as one of several dozen Cake Artists to teach at CakeFest 2015 in Louisiana in February. The Penn College students had the opportunity to watch the four-part challenge and listen to Chef Cumm share his career and Food Network experience.
(EDITOR’S NOTE: The lecture was subsequently rescheduled to Sept. 10.)
Food Network host and James Beard Award nominee Chef Ben Vaughn will offer a free public lecture Sept. 4 at Pennsylvania College of Technology. Vaughn’s talk, part of the college’s William C. Butler Lecture Series, is titled “Sustaining Your Career in a Changing Industry: How to Find Your Food Voice.” While presented from the point of view of a culinary professional, sustainability in one’s craft is an appropriate message for students and professionals in any field, explained Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts. The lecture will take place at 6:30 p.m. in the Klump Academic Center Auditorium. Continue reading →
Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, and Cody M. Yonkin, a culinary arts technology major from South Williamsport, prepared variations on a healthy summer salad during WBRE’s “PA live!” broadcast Wednesday afternoon. The pair also talked with guest host Eric Petersen about the benefits of obtaining produce from Penn College’s hydroculture garden and from local growers.
Recipe: Farro, fruit and mint salad
Pennsylvania College of Technology has appointed Gerri F. Luke as interim dean of the School of Business & Hospitality, effective July 28.
Luke is currently a professor of business administration/management and marketing at Penn College. She received the college’s Veronica M. Muzic Master Teacher Award in May 2013. She joined the college faculty in 2004 and is a former chair of College Council, part of Penn College’s Internal Governance system.
“We are very pleased to have Dr. Gerri Luke agree to serve as interim dean for the School of Business & Hospitality,” said Paul L. Starkey, vice president for academic affairs/provost. “She has all the qualities one hopes to find in higher-education leaders. She is passionate about the quality of teaching and learning at Penn College. She has been intimately involved in shared governance and accreditation. Her colleagues among the faculty welcome her appointment, as do the other deans and I.”
Graduates of several associate-degree programs from Pennsylvania Highlands Community College who wish to transfer to Pennsylvania College of Technology will benefit from agreements that ease their transition to baccalaureate-degree studies.
Transfer agreements have been approved for Pennsylvania Highlands students in accounting, business management and restaurant/culinary management; additional agreements are being developed. The agreements allow students to choose course work that will fulfill requirements at both institutions and minimize the loss of academic credit.
A faculty member and an alumna of Penn College’s School of Business & Hospitality appeared on WBRE’s “PA live!” broadcast Tuesday afternoon. Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts, and Ching Chan, who graduated last month with an associate degree in baking and pastry arts, demonstrated how to make a summer fruit tart. The pair also talked with host Dave Kuharchik about Chan’s “Best in Show” honors at the recent Grand Pastry Buffet and discussed the school’s related majors.
Two student groups at Pennsylvania College of Technology recently donated more than $4,000 to a scholarship fund that will help future students.
The Penn College chapter of Enactus, formerly known as Students in Free Enterprise, donated $2,282 to the Small Business/Entrepreneurship Scholarship, while students in a Business Planning and Operations class donated $1,779 to the fund.
Baking and pastry arts students at Pennsylvania College of Technology recently furnished a lavish “Grand Pastry Buffet” for the college’s scholarship donors and recipients, showcasing two years of education.
Featuring tables filled with eye-pleasing pastries, the buffet also featured decorative centerpieces made from chocolate, pastillage and blown sugar, all using the theme “masquerade.”
Kris Patterson, head artisan baker for the Penn State Bakery, recently visited Penn College’s baking, pastry and culinary arts laboratories to work with students in the Principles of Bake Shop Production class. Patterson offered a hands-on workshop on bread preferments and the impact each has on the final product. He demonstrated the techniques of preferment preparation and dough mixing for the classic baguette. Each mixing method and preferment produces a different flavor and texture in the result. For example: A dough that is mixed longer will have a tighter air-cell structure and a whiter color because of the oxidation. One mixed less can have a creamier color, larger air-cell structure and a denser crust. Each student was also taught the method of shaping the classic baguette, as well as the scoring techniques − the cuts that are made on the risen, shaped dough before it goes into the oven. “Kris has been a great support to the students of the baking and pastry program,” said Chef Monica J. Lanczak, instructor of baking and pastry arts/culinary arts. In addition to Patterson’s visits to Penn College classes, two baking and pastry arts students − Abigail C. Wilks, of Phillipsburg, and Kelsey L. Park, of Bellefonte − are interning at the Penn State University Bakery this summer. One of the largest scratch bakeries in the continental U.S., the bakery serves six dining halls, 11 campus operations and 48 residence halls. It produces about 59,000 loaves of bread and 89,500 dozen cookies each year.
Photos by Chef Monica J. Lanczak