News: Baking, Pastry & Culinary Arts

Faculty Member to Compete for Spot on Team USA of Baking

Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, confers with students as they prepare desserts for a special event. Niedermyer is a candidate to join Team USA at the Coupe du Monde de la Boulangerie – the World Cup of Baking – in 2016.

A member of the baking and pastry arts faculty at Pennsylvania College of Technology will compete this month to become a member of the team that will represent the United States at the Coupe du Monde de la Boulangerie – sometimes called the World Cup of Baking – in France in 2016.

“Everybody tells me it’s an enormous amount of work and energy,” said Chef Charles R. Niedermyer, of State College, an instructor of baking and pastry arts/culinary arts. “But on the other side, you become so much better at your craft.” (Niedermyer was interviewed by WBRE’s Valerie Tysanner for a piece that aired during Wednesday’s evening newscasts.)

Team USA is sponsored by the Bread Bakers Guild of America, for which Niedermyer has served as a volunteer for several years. Nine countries will be accepted to compete at the Coupe du Monde, held every four years. Team USA has an automatic bid to the competition based on its silver medal at the 2012 event.

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Centennial Recedes Into History, but Philanthropy Shines On
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A spectacular cake, literally "geared" toward the Centennial celebration, is just one of the eye-catching treats.

The Centennial Legacy Celebration, recognizing the donors who help further Penn College’s mission – and showcasing the talented students in the School of Business & Hospitality – was held Saturday evening in the Hager Lifelong Education Center. Invited guests enjoyed dinner in Le Jeune Chef Restaurant, bookended by appetizers and a Grand Pastry Buffet in the Keystone Dining Room. The phenomenal success of the Centennial-related Penn College Scholarship Campaign was noted by President Davie Jane Gilmour, who said more than $6.1 million has already been pledged … and more gifts are expected before a final total is announced in mid-January. “This additional scholarship support will help the college pursue its vision of being a national leader in applied technology education,” she told donors, “and it was only made possible thanks to your generous support and commitment to Penn College. The impact of your generosity is already being felt by students, as the (Penn College) Foundation has awarded  more than $600,000 in scholarships this academic year – a 150-percent increase from the start of the campaign!” Support came from many members of the college community, who donated to an existing scholarship or established one of the 71 new funds added over the past three and a half years. The broad-based demonstration of support involved 653 alumni, 439 employees and retirees, 598 friends of the college and 197 industry partners.

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‘Hospitality Day’ Satisfies High Schoolers’ Hunger for Career Ideas

High school students gather around to watch baking and pastry arts students form roses from rolled chocolate.

High school students gather around to watch baking and pastry arts students form roses from rolled chocolate.

Students from the college’s Cakes and Decorations course displayed their Penn College Centennial-themed cakes. This honorable mention cake was decorated by Marissa R. Dimoff, of Mount Union.

Students from the college’s Cakes and Decorations course displayed their Penn College Centennial-themed cakes. This honorable mention cake was decorated by Marissa R. Dimoff, of Mount Union.

Students in the Advanced Patisserie Operations displayed a decorative table filled with their advanced bread samples.

Students in the Advanced Patisserie Operations displayed a decorative table filled with their advanced bread samples.

Culinary arts and systems student Brianna R. Helmick, of Hershey, prepares a chicken stir fry for visitors.

Culinary arts and systems student Brianna R. Helmick, of Hershey, prepares a chicken stir fry for visitors.

The School of Business & Hospitality hosted 300 high school students on campus Friday for “Hospitality Day.” The students attended a demonstration by Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, in the Klump Academic Center Auditorium, toured hospitality facilities, a residence hall and other parts of campus, and visited the Thompson Professional Development Center, where Penn College students and faculty provided demonstrations and samples.

Culinary Arts Student Finishes 14th Among 45 Pros

While in Las Vegas, Felton visited a reception at the new restaurant of world-renowned chef Daniel Boulud, who autographed a copy of his book and posed for a photo with her.

In the World Seafood Championship, Pennsylvania College of Technology student Jessica N. Felton finished 14th among 45 competitors, just four spots from advancing to the Top 10 Round.

The World Seafood Championship was one of nine categories comprising 550 competitors in the World Food Championships, held in Las Vegas from Nov. 12-18. The champion of each of the nine categories faced off at the Final Table to determine the World Food Champion, who went home with $100,000.

Felton, of State College, is pursuing a degree in culinary arts and systems at Penn College. The college was presented with a “Golden Ticket” to the World Food Championships by Chef Ben Vaughn, host of a television show based on the championships, when he visited the college to share his knowledge with School of Business & Hospitality students. Felton was chosen to receive the Golden Ticket by winning a faculty-judged cook-off among other Penn College students.

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Gold Medalist Shares Ice-Carving Mastery With Students
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A gazelle seemingly prances through the courtyard.

Chef Robert Lo Furno, a competitive ice carver, food service director for Aramark at the University of Delaware, and father of baking and pastry arts student Nicole C. Lo Furno, visited Pennsylvania College of Technology, where he and his wife, Monica – also an accomplished ice carver – spent Thursday in the courtyard outside the Keystone Dining Room working alongside School of Business & Hospitality students to share the tricks of the trade. Working well after dark, students in Chef Craig A. Cian’s Artistic Buffet Decoration course used the Lo Furnos’ specialty tools and lessons in technique to produce six ice sculptures that remain on display outside the dining hall’s atrium.

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‘Trade Show’ Hones Students’ Skills, From Products to Promotions

Theodore J. Persing’s marketing for “Succulent Sourdoughs” included an eye-catching bread basket.

Theodore J. Persing’s marketing for “Succulent Sourdoughs” included an eye-catching bread basket.

Daniel C. Frankenfield, left,  offers up a variety of cheesecake flavors, while Timothy L. Kuntz presented the concept for “Timothy’s Tarts” with samples of a sea salt caramel tart.

Daniel C. Frankenfield, left, offers up a variety of cheesecake flavors, while Timothy L. Kuntz presented the concept for “Timothy’s Tarts” with samples of a sea salt caramel tart.

Free samples of Diana N. Lindner’s cake pops ran out quickly.

Free samples of Diana N. Lindner’s cake pops ran out quickly.

Jennifer N. Markozanis joins a line of “vendors” in offering samples to the appreciative crowd.

Jennifer N. Markozanis joins a line of “vendors” in offering samples to the appreciative crowd.

Katie E. Arthur “sells” her “Babycakes” line of designer petit fours and cakes.

Katie E. Arthur “sells” her “Babycakes” line of designer petit fours and cakes.

The Advanced Patisserie Operations course completed its Trade Show activity Wednesday. As part of the course, the students develop a product line or business concept and put their marketing lessons to work by creating and staffing a display that includes product packaging, menus or price lists, business cards and other marketing materials, as well as samples. Their innovations included gluten-free cookies, pretzel-bread croissants, and bialy rolls topped with onions and poppy seeds.

Culinary Duo Prepares Seasonal Treat in Live Broadcast

Student Daniel A. Horst and Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, talk with "PA live!" co-host Dave Kuharchik.

Student Daniel A. Horst and Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, talk with “PA live!” co-host Dave Kuharchik.

Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, assisted by Daniel A. Horst, a culinary arts and systems student from Harrisonburg, Virginia, appeared on WBRE-TV’s “PA live! Thursday afternoon. In segments with co-hosts Dave Kuharchik and Jasmine Brooks, they prepared Roasted Butternut Squash Soup.

Student Winging Westward for World Food Championships

Vegas-bound, Jessica N. Felton arrives in Montoursville for her early-morning flight.

Vegas-bound, Jessica N. Felton arrives in Montoursville for her early-morning flight.

Culinary arts and systems student Jessica N. Felton left Williamsport Regional Airport at 5:45 a.m. Wednesday to compete in the World Food Championships in Las Vegas. Felton earned a Golden Ticket to the event (presented to the college by championships host Chef Ben Vaughn) via a faculty-judged cooking contest against five other students. She will compete in the opening round of the World Seafood Championship on Friday against up to 50 other competitors, who have qualified by winning such prestigious contests as the Great American Seafood Cookoff. The opening round’s top scorers will move on to the World Seafood Championship Top Ten Round on Sunday, with the first-place winner competing for $100,000 against the winners of eight other World Food Championships categories on Tuesday, Nov. 18.

Penn College Student Headed for World Food Championships

Jessica N. Felton

Pennsylvania College of Technology student Jessica N. Felton is packing her bags for the World Food Championships in downtown Las Vegas, where she will join hundreds of competitors in a six-day “ultimate food fight” that culminates with a $100,000 prize.

Felton, a State College resident in the college’s culinary arts and systems major, won the opportunity to compete at the championships after Chef Ben Vaughn, who hosts a television series based on the championships, visited Penn College in September and offered a Golden Ticket to the competition to one student.

Six Penn College students competed against one another in a faculty-judged cook-off to determine who would make the trip. Felton prevailed with her shrimp and grits dish.

The dish, inspired by her love of Southern cuisine and, particularly, the “low country” foods of South Carolina, consists of a base of creamy stone-ground grits with a roasted-tomato bacon gravy, butter-poached shrimp, pickled red onion and sweet pepper.

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‘All-University Day’ Adds to Catering Students’ Penn State Experience

From left, students Christopher S. Kasler, of Kendall Park, New Jersey;  Tiffany A. Edwards, of Athens; and David L. Glunk Jr., of Williamsport, at Beaver Stadium before Saturday's game.

From left, students Christopher S. Kasler, of Kendall Park, New Jersey; Tiffany A. Edwards, of Athens; and David L. Glunk Jr., of Williamsport, at Beaver Stadium before Saturday’s game.

Students in the School of Business & Hospitality’s Catering course were busy behind the scenes at Penn State’s annual All-University Day football game on Saturday as the Nittany Lions faced the Maryland Terrapins. The class gained valuable experience and industry exposure as they assisted Chef Ken Stout and the rest of the catering crew from The Penn Stater Conference Center Hotel to help prepare and serve food for the skyboxes in Beaver Stadium, the second-largest stadium in the nation. The Penn Stater offers Penn College’s Catering class several hands-on experiences alongside its staff, including a presidential tailgate at the Schreyer House (the official residence of the Penn State president); the annual conference of the Pennsylvania Association for Sustainable Agriculture, which is held at the Penn Stater each spring; and an event at the university’s new Pegula Ice Arena.
Photo by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts

Culinary, Horticulture Students Exhibit Floral Handiwork in Elective

Sharing the fruits of their hands-on study of floral-design techniques are Brianna E. Bucklin ...

Sharing the fruits of their hands-on study of floral-design techniques are Brianna E. Bucklin …

... Alexander R. Campolongo ...

… Alexander R. Campolongo …

... Darren J. Layre ...

… Darren J. Layre …

... Chris J. Troxell ...

… Chris J. Troxell …

... and Brandy N. White.

… and Brandy N. White.

Acquiring an appreciation of basic floral-design principles – and colorfully applying those elements in their course work – students in Karen R. Ruhl’s Art of Floral Design class produced strikingly original and stunningly beautiful projects at the Schneebeli Earth Science Center this past week. Those whose craft is displayed here are culinary arts and systems majors Brianna E. Bucklin, of Whitehall, Alexander R. Campolongo, of State College, and Darren J. Layre, of Hatboro; Chris J. Troxell, of Summit Hill, enrolled in landscape/horticulture technology: landscape technology emphasis; and Brandy N. White, of Lewisburg, a landscape/horticulture technology: plant production emphasis student.

Photos by Pamela A. Mix, secretary to the ESC executive director and assistant dean of transportation and natural resources technologies

Students, Local Growers Collaborate in Farm-to-Plate Experience

Culinary arts and systems students Rachel A. Mertz and Sammera T. Fleming serve a variety of cake.

Culinary arts and systems students Rachel A. Mertz and Sammera T. Fleming serve a variety of cake.

Culinary arts and systems student Dallas A. Tyree – one of the event’s student managers – serves a kale-and-white-bean dish to market visitor David L. Evans, professor of biology (anatomy and physiology).

Culinary arts and systems student Dallas A. Tyree – one of the event’s student managers – serves a kale-and-white-bean dish to market visitor David L. Evans, professor of biology (anatomy and physiology).

The School of Business & Hospitality’s Catering class made its annual visit Saturday to the Williamsport Growers Market, where they prepared a menu of free samples made from ingredients donated by market vendors. It is a valuable learning opportunity for Penn College students, as they interact with growers and work with fresh, local ingredients while practicing their skills at off-site catering. The class is taught by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, and the “customer appreciation” visit to the market is coordinated with the help of Anne Nordell, of Beech Grove Farm and a member of the Williamsport Outdoor Growers Association.

Students Afforded 20-Percent Discount to Savor Le Jeune Chef

The staff of Le Jeune Chef Restaurant stands ready to serve ...

The staff of Le Jeune Chef Restaurant stands ready to serve …

... with an enticing discount to encourage students' patronage.

… with an enticing discount to encourage students’ patronage.

New this semester, Le Jeune Chef Restaurant offers a 20-percent discount to Penn College students who’d like to enjoy “an education in fine dining.” The relaxing gourmet venue is operated by the School of Business & Hospitality and serves as a living laboratory for students in hospitality management, culinary arts, and baking and pastry arts majors. The restaurant is open to the public for lunch each weekday from 11:30 a.m.-1:30 p.m. and for dinner Wednesday to Saturday from 5:30-8 p.m. Lunch  menus offer a choice of soups, salads, sandwiches, entrees and desserts, as well as specials developed by culinary-arts interns. Thursday night dinners are prepared by students in the Classical Cuisines of the World course, with each week featuring classically prepared fare from a different old-world region. Upcoming menus include Champagne, France;  Alsace, France; The British Isles; and Northern Italy. On Wednesday and Friday evenings, the Regional American Cuisine class takes over, with menus that explore the cultural specialties of the U.S. Upcoming Regional American Cuisine dinners will feature Chesapeake Bay, the Heartland, Floribbean and New Orleans. Students may use flex dollars or declining-balance meal plans, as well as cash or credit. To view menus, visit the restaurant’s website. To make reservations, call 570-320-CHEF (570-320-2433).

Penn College Catering Students Return to Growers Market Oct. 25

Pennsylvania College of Technology culinary arts technology student Cassandra R. Brochu serves visitors at the Williamsport Growers Market in 2011.

Students in Pennsylvania College of Technology’s hospitality majors will cook and serve free samples to patrons of the Williamsport Growers Market on Saturday, Oct. 25.

The students will demonstrate their dishes – all made with ingredients donated by vendors at the market – and serve samples beginning at 8 a.m.

Students in the college’s Catering class visit the Growers Market every year as part of the market’s customer appreciation event. It provides a valuable learning opportunity, as the students practice planning a menu and ordering and organizing supplies for an off-site event, interacting directly with food producers while working with the freshest, most nutritious ingredients. All vendors at the Williamsport Growers Market must produce at least 80 percent of the products they sell.

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Students Prepare Desserts for Area Hospital’s ‘Cookin’ Men’ Fundraiser

Goodwill ambassadors share hospitality in area benefit.

Goodwill ambassadors share hospitality in area benefit.

Who wouldn't give a student-prepared dessert a thumbs-up?!?!?

Who wouldn’t give a student-prepared dessert a thumbs-up?!?!?

Tickled pink to help raise money and breast-cancer awareness are, from left, Rachel C. Bryant, Wellsboro; Autumn E. MacInnis, Trout Run; Marci L. Cohen, Clarks Summit; and Jonathan T. Hall, Williamsport.

Tickled pink to help raise money and breast-cancer awareness are, from left, Rachel C. Bryant, Wellsboro; Autumn E. MacInnis, Trout Run; Marci L. Cohen, Clarks Summit; and Jonathan T. Hall, Williamsport.

Aglow at helping a good cause is Kelsey L. Park, of Bellefonte, joined by Victoria L. Kostecki, of Center Valley.

Aglow at helping a good cause is Kelsey L. Park, of Bellefonte, joined by Victoria L. Kostecki, of Center Valley.

Students in the Classical and Special Dessert Presentation course, taught by Todd M. Keeley, instructor of baking and pastry arts/culinary arts, and Callie L. Proctor (’08), part-time instructor of baking and pastry arts, attended and prepared desserts for last week’s Evangelical Community Hospital’s Fourth Annual “Cookin’ Men” event. The benefit is an evening of fun, good spirits and culinary delights prepared by local male celebrities in support of the Lewisburg facility’s Thyra M. Humphreys Center for Breast Health. The event, held at the Susquehanna Valley Country Club in Selinsgrove, attracted nearly 400 guests and raised $23,000 toward the fight against breast cancer.
Photos by Brian D. Walton, coordinator of academic operations, School of Business & Hospitality

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