News about Baking, Pastry & Culinary Arts

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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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.

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.

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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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.”

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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