News about Business & Hospitality

Baking/Pastry Students Mark Madigan Milestone in ‘Grand’ Fashion

Paige E. Pearson, of Williamsburg, serves a slice of buche de Noel to Joann Ertel, whose father, Kenneth E. Carl, was director of Williamsport Technical Institute and president of Williamsport Area Community College, both forerunners of Penn College.

Baking and pastry arts students show their gratitude on a centerpiece cake. (Photo by Becky J. Shaner, manager of student/alumni engagement and special events)

Thanks is spelled out in an edible holiday theme by Kayla M. Peters, of Pine Grove.

A family admires the students’ work.

Jennie E. Zarcufsky, of Ringtown, commemorates the event’s “Knowledge Building” theme with a stack of chocolate books and candles that “twinkle” with blown-sugar flames.

Students in the baking and pastry arts major coordinated a grand buffet Saturday that served as a capstone to their associate degree and as a gesture of gratitude to those whose gifts support the applied-technology education provided by Penn College. For the students, the buffet is the final project in the Pastry Food Show and Buffet Presentations Concepts course. Taught by Todd M. Keeley, instructor of baking and pastry arts and culinary arts, the course incorporates skills learned throughout the students’ associate-degree education. In addition to carefully planning the presentation, each student produced edible centerpieces and a variety of decadent pastries. The event also celebrated the 10th anniversary of the Madigan Library, which opened to students in 2006. Invited guests included donors to the library and members of the college’s 1914 Society. “Whether a donation is turned into a book or a study carrel or an online resource, it becomes part of the brick and mortar of this building, a resource used innumerable times by a continuous array of students and faculty,” said Tracey Amey, library director, who joined President Davie Jane Gilmour in offering remarks to the guests. “I have the privilege of seeing your donations in action every day, and I offer a deep and heartfelt ‘Thank you.’”

Student’s Work Brings Branding Upgrade to On-Campus Venue

Pennsylvania College of Technology’s Le Jeune Patissier – translated “the young pastry chef” – recently employed new visual branding, courtesy of a graphic design student’s senior project work.

As a student, Breanne M. Chandler, who received a bachelor’s degree in graphic design from the college in May, was a regular customer at Le Jeune Patissier at the Market, an on-campus venue for baking and pastry arts students to learn about bakeshop production and managing a retail bakery.

“One day, I joked with Chef Charles (R. Niedermyer, instructor of baking and pastry arts, whose classes operate the Le Jeune Patissier sales) that he should have a customer punch card so students like me could earn free pastries,” Chandler said. “I told him that I would even design a card for him. At that time, my motivation for designing for Le Jeune Patissier at The Market was purely centered on my small college student wallet and my big appetite for sweets.”

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Accounting Society, Readers Worldwide to Benefit From Book Drive

Can’t sell your textbook?  Donate it! Penn College’s Accounting Society is running a book drive on behalf of Better World Books, an organization that aims to improve global literacy. Watch for the green collection bins at such campus locations as the Breuder Advanced Technology and Health Sciences Center, Klump Academic Center, and the Keystone Dining Room. “If you cannot sell your textbook, placing it in one of the bins will ensure the book is recycled for use by someone in need,” said club adviser Michael D. Shipman, instructor of business administration/accounting, “and the Accounting Society will receive $1 for each book in its only fall fundraiser.” The drive, organized by organization President Stephanie J. Michaud, of Linden, will run through the end of Finals Week.

Successful Business Alums Share Wealth of Real-Life Advice

Panelists (from left) Lisa M. Andrus, part-time instructor of business administration/management/marketing and owner of Andrus Hospitality; Samuel Ryder, vice president for FNB Bank and a member of the college’s Business Administration Advisory Committee; and alumnus Scott D. Rinker, ’12, branch manager for Jersey Shore State Bank.

Ryder talks about his schedule and the importance of getting involved with community.

Penn College graduates Ryan M. Enders, ’13, a field service representative for Lycoming Engines; and Tracy L. Schroeder, ’13, a project coordinator for InCourage Financial Wellness. Schroeder talks with students about her work in a nonprofit.

Students listen to working-world advice from business graduates and other business professionals.

Anthony L. Peachey talks with students about the importance of networking in a crowded job market.

A group of business professionals – including four alumni – attended a recent mixer with students in Penn College’s business majors. In addition to chatting over hors d’oeuvre, the pros offered a panel talk in the Student and Administrative Services Center Presentation Room. They offered lessons they’ve learned in navigating their careers and advised students on such practical tips as submitting resumes, networking, and managing work-related stress. Panelists were Ryan M. Enders, ’13, technology management, and ’11, aviation technology, who is a field service representative for Lycoming Engines; Tracy L. Schroeder, ’13, business administration: banking and finance concentration, who is program coordinator for InCourage Financial Wellness; Lisa M. Andrus, part-time instructor of business administration/management/marketing and owner of Andrus Hospitality; Samuel Ryder, vice president-group manager for Fulton Financial Corp./FNB Bank; Scott D. Rinker, ’12, business administration: marketing concentration, who is a branch manager for Jersey Shore State Bank; and Anthony J. Peachey, ’09, business administration: marketing concentration, who is product manager for Construction Specialties Inc. and holds LEED Green Associate certification.

Students Use Products From Local Farms in Cooking Contest

A dish made by Penn College students Cy C. Heller, of Milton, and R. Colby Janowitz, of Westminster, Md., took first place in a cooking competition for the college’s culinary arts students at the Williamsport Growers Market. Made on-site using ingredients purchased from local growers, the dish includes ginger-marinated Delmonico steak, potato hash and spaghetti squash.

Five student teams from Pennsylvania College of Technology battled it out Oct. 8 at the Williamsport Growers Market, using the best ingredients – fresh and locally produced – to determine the best student chefs of the morning.

The two-man team of Cy C. Heller and R. Colby Janowitz were the top finishers in a tough competition. It was not the students’ first exposure to culinary competition. All are juniors and seniors in the culinary arts and systems bachelor-degree major, and several completed a capstone course, Culinary Competition and Skills Assessment, in the spring semester. All were out to produce a tasty, creative and visually appealing dish.

As teams set up in the morning, they received a bag with three required ingredients: Delmonico steak, shoulder bacon (also called cottage bacon) and ginger. In addition, they were required to use at least one of the following: honey, hemp seed oil, maple syrup or cheese. All of the ingredients were purchased from growers at the market.

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‘PA Live!’ Broadcast Again Features College Guests

WBRE's Josh Hodell talks with student Katlyn J. Hackling (center) and Chef Mary G. Trometter.

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, accompanied student Katlyn J. Hackling, of Williamsport, on WBRE’s “PA Live!” broadcast on Wednesday. During the show, Hackling demonstrated pumpkin crepes with a fall squash filling and a pumpkin crepe dessert with sweet honey, cream cheese and fruit filling. Hackling is a senior in the culinary arts and systems major.

Penn College Chef to Compete in PA Pork Producers Competition

Chef Richard J. McGlynn III

Chef Richard J. McGlynn III, a member of the professional staff in Pennsylvania College of Technology’s Le Jeune Chef Restaurant, is set to compete against seven other Pennsylvania chefs at the 2016 Taste of Elegance. The event is sponsored by the Pennsylvania Pork Producers Council.

McGlynn, who earned a bachelor’s degree in culinary arts and systems from Penn College in 2013, is a sous chef in the college’s casual fine-dining restaurant. The facility serves as a learning lab for students in the college’s hospitality majors.

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Design Code

 Tom Giannattasio, ’06, translates ideas to pixels in a WeWork space in Washington, D.C. He is product manager for InVision, working with the likes of Adobe, Twitter, LinkedIn and Uber.

Giannattasio's Macaw app bridges the designer-developer gap.

From the Fall 2016 Penn College Magazine: Graphic design grad Tom Giannattasio’s innovative design/development tool catches the attention of Google, Adobe and InVision, which bought the software. Read “Design Code.”

Scholarship Awarded During Farm Reps’ Informational Visit

Chef Paul Mach, assistant professor of hospitality management/culinary arts, initiates a sausage-related straw poll.

Joe Moore, territory sales representative for Jones Dairy Farm, and Kate Hunter, ’00, a food broker for Peak Sales & Marketing, talk encouragingly with students about the many directions their careers can take.

From left, Robb Dietrich, executive director of the Penn College Foundation; Jones Dairy Farm Culinary Scholarship recipient Robert E. Wood; Joe Moore, territory sales manager for Jones Dairy Farm; Kate Hunter, manager for Peak Sales & Marketing; and Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts and hospitality department head.

Representatives of Jones Dairy Farm, a 127-year-old family-owned-and-operated leader in all-natural breakfast sausage, visited campus Thursday to provide an educational session to students in hospitality-related majors and to recognize the 2016-17 recipient of the Jones Dairy Farm Culinary Scholarship, established by the company for Penn College students. The scholarship was awarded to Robert E. Wood, of Williamsport. Wood is a senior in the culinary arts and systems major and was selected for his active involvement in hospitality department events, many of which call for volunteers. During their visit, Joe Moore, territory sales manager for Jones Dairy Farm, and Kate Hunter, a food broker for Peak Sales & Marketing who earned degrees from Penn College in culinary arts technology and food and hospitality management in 2000, talked with students about the wide variety of food industry careers to which their degrees could lead. They also provided a sausage tasting and educated students about quality considerations in the making of sausage products.

Cooking Contest Brings Competitive Flavor to Growers Market

Check items off your grocery list at this weekend’s Williamsport Growers Market, and while there, watch senior Penn College culinary arts students compete in a cooking contest. The competition is the work of Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, who will provide each two-student team with a basket of ingredients – acquired from vendors at the market – that they must use. In addition, each team will be given $20 to purchase additional ingredients from the growers to complete their dish. Ditchfield expects the competition to be fierce. The action begins when ingredients are foraged around 8:30 a.m. One lucky shopper will be selected as the guest judge to help taste the competition plates at 11 a.m. There are no samples this year. Money used to purchase ingredients and for cash prizes to the top three teams are from funds donated to the Williamsport Growers Market in memory of Ditchfield’s wife, Mary. The Williamsport Growers Market is open every Saturday. All vendors feature products made or grown locally.

Student Learns Event-Planning Musts During Rusty Rail Internship

Penn College student Alexandra M. Lehman, who is pursuing a bachelor’s degree in business administration: sport and event management concentration, spent her summer working alongside the event management team at Rusty Rail Brewing Co. in Mifflinburg.

A student from Williamsport is the first to complete a worksite internship via Pennsylvania College of Technology’s new degree in business administration: sport and event management concentration.

Alexandra M. Lehman hopes to use her degree to plan and manage conferences, fundraisers, celebrations and other such events for a large organization. She spent her summer months working with a team that does just that in the event department of the Rusty Rail Brewing Co. in Mifflinburg.

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Culinary Grad Wins National Competition

Paul “PJ” Lemoncelli, who earned a bachelor’s degree in culinary arts technology from Penn College in 2006, was named the Best In-Flight Executive Chef of 2016 during the International Flight Services Association’s annual chefs competition. Four competing chefs were tasked with preparing an appetizer and entrée in 30 minutes, using five required ingredients. Lemoncelli is an executive chef at the Moosic location for Preferred Meals. Preferred Meals provides nutritious meals to schools and senior citizen facilities, as well as airlines, military, health care, private-label and co-packing businesses.

Culinary Arts Students Research, Present Foods of the U.S.

Second-year culinary arts technology student Dylan C. Williams, of Bellefonte, will lead his classmates in preparing an Oktoberfest meal at the Millheim Fire Co. grounds on Sept. 24.

Real-life kitchen management skills are part of the educational experience for students in Pennsylvania College of Technology’s culinary arts majors, who serve as student managers in the college’s on-campus restaurant, and sometimes off-site.

On Saturday, Sept. 24, second-year culinary arts technology student Dylan C. Williams, of Bellefonte, will lead his classmates in preparing an Oktoberfest meal at the Millheim Fire Co. grounds, where the small Centre County borough holds an annual festival to raise funds for its volunteer fire company.

The festival is sponsored by Millheim’s Elk Creek Café and Aleworks, which invites the college’s culinary arts program to take part, and the Millheim Business Community.

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Penn College Sweetens Show’s Anniversary Telecast

Celebrating the fifth anniversary of "PA Live!" are (from left) co-host Dave Kuharchik; Penn College's Shope, Santaella and Trometter; and co-host Valerie Tysanner.

An assistant professor of hospitality management/culinary arts joined two baking and pastry arts students on a special fifth-anniversary episode of WBRE’s “PA Live!” program on Tuesday. Chef Mary G. Trometter and students Natascha G. Santaella, of Guaynabo, Puerto Rico, and Lloyd A. Shope, of Blanchard, presented a cake made by students in the college’s baking and pastry arts major to help celebrate the show’s anniversary. Faculty and students from the college’s School of Business & Hospitality have provided demonstrations in the “PA Live!” kitchen several times, with another appearance set for October.

Behind Every Door

Caleb G. Schirmer

Kathryn Wentzel Lumley Aviation Center hangar

George S. Klump Academic Center

From the Fall 2016 Penn College Magazine: Former student photographer Caleb G. Schirmer, ’16, explores the diversity of doors on Penn College’s campuses – and the opportunities waiting on the other side.  Read “Behind Every Door.”