News about Business & Hospitality

Le Jeune Chef Restaurant Receives Wine Spectator Award

Wine Spectator magazine recently released its 2016 Restaurant Guide, again naming Pennsylvania College of Technology’s Le Jeune Chef Restaurant among the “Award of Excellence” recipients.

The world’s best wine lists are featured in the annual guide, which presents the winners in the magazine’s Restaurant Awards program. Hailing from all 50 states and more than 70 countries and territories, the establishments that made the list put wine front and center, alongside creative menus and attentive, knowledgeable service, according to the magazine.

Wine Spectator grants its Restaurant Awards at three levels. The Award of Excellence, received by Le Jeune Chef, is given to lists that feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style.

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Three Students Win Medals in National SkillsUSA Competition

SkillsUSA

Pennsylvania College of Technology produced three medalists during the 52nd annual National SkillsUSA Conference, held recently in Louisville, Kentucky – including a repeat gold medal-winner in the Technical Drafting category.

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Penn College Adds Financial Counseling, Computerized Accounting

Roy A. Fletcher, assistant professor of business administration/banking and finance, leads a class in Penn College’s Financial Markets Investment Lab. For Fall 2016, the college will add computerized accounting coursework to its accounting majors, as well as a minor in financial counseling.

In Fall 2016, Pennsylvania College of Technology will add to its business offerings a minor in financial counseling. Additionally, updates to coursework in accounting majors will prepare graduates to use and build secure accounting information systems for their future employers.

The changes continue the college’s trademark responsiveness to community and industry needs.

The financial counseling minor gives students the background to help clients improve their financial well-being. They’ll be equipped to educate clients about sound financial principles and guide them to overcoming debt, improving money management, developing financial goals and strategies, and working through financial challenges.

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Summer Camps Provide Practical Mix of Education, Enjoyment

Invoking the hands-on hallmark of a Penn College education

A series of academic-based camps at Pennsylvania College of Technology included enough information to satisfy minds hungry for challenge, while not forgetting that it IS summer. A wrap-up photo gallery reflects the unique career opportunities represented at Architecture Odyssey Camp, Designing a Digital Future Camp, Future Restaurateurs Career Camp, Advanced Restaurateurs Career Camp, Graphic Design Summer Studio, Health Careers Camp, SMART Girls Summer Camp, Creative Art Camp and Youth Training for Athletic Development Camp.

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Future Bakers, Set Your Mind on 1 Degree for 60 Seconds

A “Your Class in 60 Seconds” video added to the Penn College YouTube channel visits the Advanced Baking & Pastry Operations class, which instills such principles including menu planning, creating and selling products and bakery operation. From conception to final patisserie sale, students receive a tremendous hands-on education throughout the course.  “You’ll come to class with your plans for the day and your strong work ethic,” says Victoria L. Kostecki, who holds Penn College degrees in baking and pastry arts (2014) and applied management (2016). “Writing the menu is a combination of baking and pastry methodology, dynamic communication skills and teamwork. Once the menu has been developed, you work to create the items you plan to sell.”

Penn College Student Receives Nancy W. Carrier Scholarship

Penn College student Jonathan T. Hall, also an assistant cook for Dining Services at the college, prepares a stir-fry dish in the Capitol Eatery dining unit. Hall, a full-time applied management major from Williamsport, received the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Pennsylvania College of Technology student Jonathan T. Hall, of Williamsport, was named one of two recipients of the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Hall, a full-time student who is pursuing a bachelor’s degree in applied management, is also an assistant cook for Penn College Dining Services.

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Grand Pastry Buffet Unites Scholarship Recipients With Donors

A chocolate sculpture by Dylan H. Therrien, of Reading, helps to dress a table.

Pennsylvania College of Technology’s Keystone Dining Room hosted a grand celebration of scholarship, skill and generosity during the April 30 Grand Pastry Buffet and Scholarship Reception.

While baking and pastry arts students displayed some of their final works before graduation, students who have received scholarships met those who established the funds from which they benefited. The Penn College Foundation provides more than 200 scholarships.

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Le Jeune Chef Receives ‘Reader’s Choice’ Award From Area Newspaper

Michael R. Triassi, Le Jeune Chef’s director of sales and restaurant operations, accepts a Reader’s Choice Award from Becky Fitzwater, an advertising representative for the Milton Standard-Journal.

Le Jeune Chef Restaurant recently received the silver among restaurants in the Milton Standard-Journal’s first Reader’s Choice Awards. The Standard-Journal ran its Reader’s Choice contest form in its daily newspapers, allowing readers to write in their favorites in 170 categories. Becky Fitzwater, an advertising representative for the newspaper, recently delivered a certificate to the restaurant, signifying that it was the second-highest vote-getter in the Best Restaurant category. Le Jeune Chef presents a fine-dining experience hosted by the college’s School of Business & Hospitality. The restaurant offers a gourmet menu, much of it prepared by students, and features the area’s most extensive wine list. The full list of award winners will be announced in the newspaper’s June 1 edition.

Faculty Member, Family Serve Community Dinner

Barbara K. Emert-Strouse (right), and her family, including May culinary arts and systems graduate Scott L. Neff (with hat), join forces in the kitchen of Christ Episcopal Church in Williamsport to serve a free meal to the community.

Barbara K. Emert-Strouse, assistant professor of dental hygiene, was joined by her family, including Scott L. Neff, a May culinary arts and systems graduate, in serving a free dinner for the community recently at Christ Episcopal Church in Williamsport. The “Pay It Forward” dinner began as a class project for students in the college’s Community Dental Health course and has evolved into a volunteer project for second-year dental hygiene students and Emert-Strouse’s family. The church offers a free meal for the community on the first Saturday of each month, and Emert-Strouse and her family provided the groceries and the manpower to prepare and serve the May edition.
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Montgomery Schools Top Market-Simulation Game

Roy A. Fletcher, assistant professor of business administration: banking and finance, offers to share classroom access to the college’s live market tracking tools.

Gerri F. Luke, dean of business and hospitality, offers an inspirational message, asking students to consider doing their best for others a bigger win than doing their best for themselves.

FNB Bank regional president Bryan Holmes addresses the group.

Students from seven Lycoming County high schools and three middle schools visited Penn College’s Thompson Professional Development Center to celebrate their completion of Economics Pennsylvania’s 2015-16 Stock Market Game. The Stock Market Game is a classroom simulation that offers players the opportunity to invest a hypothetical $100,000 in stocks, bonds and mutual funds. The top high school team, announced at the recent gathering, was Montgomery Area High School, which finished the year with 169,855.70 total equity, followed by Loyalsock Township High School and Muncy High School. Among middle schools, Montgomery Area finished first with $131,689.69, followed by Muncy Junior High School and Williamsport Area Middle School. As part of the event, students participated in a “professional meet and greet” with representatives of FNB Bank, the Williamsport Sun-Gazette, EconomicsPennsylvania and Penn College’s School of Business & Hospitality. Comments were offered by Gerri F. Luke, dean of business and hospitality; Brian K. Walton, assistant dean of business and hospitality; and Roy A. Fletcher, assistant professor of business administration: banking and finance, as well as Bernard Oravec, publisher of the Williamsport Sun-Gazette; Bryan Holmes, regional president of FNB Bank; and Carolyn Shirk, of EconomicsPennsylvania.

Science, Orange Soda Blend in ‘Teacher Talk’ Video

A new video, in which Presidential Student Ambassador Emily K. Lutz chats with Chef Frank Suchwala about “Technology in the Kitchen,” has been added to the Penn College YouTube channel. The clip gives viewers a taste of “fruit-juice caviar” and other scientific food preparation in the School of Business & Hospitality and at the recent USA Science and Engineering Festival in Washington, D.C. Lutz, of Wading River, New York, already holds a two-year degree in hospitality management and will graduate Saturday with a bachelor’s in applied management; Suchwala is an associate professor of hospitality management/culinary arts. The 60-second “Teacher Talk” was developed by Klein Curry Communications, the college’s national media consultant, in conjunction with Guggenheim Productions.

Culinary Creations Make for Appetizing Array

Top-score recipient Scott L. Neff and Jaclyn C. Gregg’s “Floribbean”-themed display

Penn College’s hospitality department hosted its annual Culinary and Pastry Experience on April 29, showing off the work of students in five classes: Advanced Baking Applications for Culinary Arts, Cakes and Decorations, Classical and Specialty Dessert Presentation, Culinary Competition and Skills Assessment, and Principles of Chocolate Works.

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Last updated May 5, 2016 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Faculty & Staff, Students | This gallery contains 40 photos. | Tagged as | 2 Comments

Culinary Grad Delivers Food for Thought, Scholarship Check

Kate (Bishop) Hunter, ’00, culinary arts technology, offers career tips during a library presentation.

From left, Robb C. Dietrich, executive director of the Penn College Foundation, Sarah B. Fiedler, recipient of the Jones Dairy Culinary Scholarship, and Kate Hunter, ’00, who presented the scholarship on behalf of Jones Dairy Farm.

Culinary arts technology alumna Kate (Bishop) Hunter, ’00, returned to campus April 28 to offer career advice during a library presentation. While here, she presented the Jones Dairy Farm Culinary Scholarship to student Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. It is the second year Fiedler has received the scholarship, which was established by Jones Dairy Farm last year. After several years in the restaurant at the Hershey Country Club, Hunter helped her family open a food brokerage firm, Peak Sales & Marketing, where she is office manager. Jones Dairy Farm began making breakfast sausage 127 years ago and has since expanded its all-natural product line.

Cake Decorator Fashions Familiar Face

A cute and tasty final product

Award-winning cake designer Irene Maston, named one of Brides magazine’s Top 100 Cake Designers, visited campus Thursday to provide a cake-sculpting demonstration in the Madigan Library. During her well-attended talk, she transformed a stack of triple-chocolate layer cakes to a likeness of the college’s Wildcat mascot. Maston owns Irene’s Cakes by Designs in Ludlow, Vermont, where recent Penn College baking and pastry arts graduate Kristina M. Williams is an intern. Student Keegan D. Sonney, of Erie, will serve an internship with Maston this summer. After her demonstration, Maston remained on campus to help judge Friday’s Culinary and Pastry Experience. In addition to Irene’s Cakes by Design, Maston and her husband own The Andrie Rosen Inn.

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Cooking Low and Slow in Billtown

George E. Logue III, '10, has found his home as chef/owner of Acme Barbecue & Catering Co. in downtown Williamsport.

From the Spring 2016 One College Avenue magazine: A calm demeanor and appreciation for life are part of the recipe at a culinary arts alumnus’s popular restaurant in downtown Williamsport. Bonus: Get the recipe for Acme Barbecue’s “Baked Pit Beans.” Read “Cooking Low and Slow in Billtown.”