News about Baking, Pastry & Culinary Arts

Mentor Serves Up Pizza, Movie Night for Hospitality LLC

Students, from left, Lloyd A. Shope, of Blanchard; Keegan D. Sonney, of Erie; Natascha G. Santaella, of Guaynabo, Puerto Rico; Nathan Diaz, of Reading;  Merissa N. Aucker, of Middleburg; and Alexis L. Kepley, of Reading, gather with an enviable spread of goodies for their movie night.

A pre-movie selfie in a comfortably furnished Dauphin Hall lounge.

Members of the Hospitality Living-Learning Community gathered Friday for pizza and a movie, courtesy of their faculty mentor. Fitting for the first-year students in culinary arts, baking and pastry arts and hospitality management majors, the group watched “The Hundred-Foot Journey,” a 2014 comedy/drama about a family that leaves India for France and opens a restaurant across the street from a Michelin-starred eatery. The group is mentored by Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts. Penn College’s Residence Life Office offers a variety of living-learning communities on campus, each designed to give students in like majors opportunities to expand their knowledge outside the classroom.
Photos provided

Kentucky Derby Chef to Headline Penn College Visiting Chef Series

Chef David Danielson

The executive chef for one of the nation’s most tradition-steeped sporting events will visit Pennsylvania College of Technology for its Visiting Chef Series, which culminates in a dinner to benefit scholarships on Feb. 26.

Chef David Danielson is the executive chef for Churchill Downs, home of the Kentucky Derby. The annual event attracts well over 150,000 visitors to the downs in Louisville, Kentucky, where Danielson has welcomed celebrities, heads of state and passionate racing fans from around the globe.

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Penn College Student Among Farm Show Scholarship Recipients

Pennsylvania College of Technology student Paige E. Pearson, of Williamsburg, was among recipients of the 2016 Pennsylvania Farm Show Scholarship. From left are her parents, Lyle and Trisha Pearson; Paige Pearson; Scott Sechler, owner of Bell and Evans; and Pennsylvania Agriculture Secretary Russell Redding.

A student in the baking and pastry arts major at Pennsylvania College of Technology was awarded a $3,500 scholarship from the Pennsylvania Farm Show Scholarship Foundation.

Paige E. Pearson, of Williamsburg, was among 28 Farm Show Scholarship recipients. Her award was presented Jan. 12 at the Farm Show by Scott Sechler, owner of Bell & Evans, and Pennsylvania Rep. Judy Ward, R-Blair County.

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Confection Connection Sweetens Students’ Field Experience

Behind the scenes, students Courtney K. Brown, of Hanover; Jeffrey L. Bretz, of Quakertown, Lloyd A. Shope, of Blanchard, prepare sample boxes of Guittard Chocolate.

An inviting sample of Guittard’s high-end single-origin chocolates and blends.

At Guittard’s trade show booth, from left, baking and pastry arts students Sarah I. Tielman, of Tatamy; Lloyd A. Shope, of Blanchard; and Keegan D. Sonney, of Erie; with Laura Tornichio-Vidal, northeast territory sales manager for Guittard.

Baking and pastry arts students made a recent weekend trip to the Philadelphia National Candy, Gift & Gourmet Show, where they worked alongside Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate Co., to prepare samples. The show, held Jan. 9-11 at the Greater Philadelphia Expo Center in Oaks, is hosted by the Retail Confectioners Association of Philadelphia. It is the largest trade show dedicated to the retail confectioner and attracts exhibitors and speakers from across the country and around the world. Tornichio-Vidal presented “A Guided Tasting of Blends and Single-Origin Chocolate” at the show, sharing information about flavor development from field to table, giving special attention to the important topics of sustainability and fair trade. Guittard is an important supporter of the college’s hospitality majors, donating all of the chocolate the programs use. The students were accompanied by Chefs Todd M. Keeley and Charles R. Niedermyer, instructors of baking and pastry arts/culinary arts, who provided the photos. “It’s always a pleasure to work with Guittard; they are so thoughtful and precise with their actions. It’s great for the students to see how a company makes decisions with the customers’ experience in mind,” Niedermyer said. “We also really benefited from attending the lecture and Laura’s chocolate expertise.”

College Caters Blue-Ribbon Event on Eve of Farm Show’s Opening

From left are Chef Paul Mach, assistant professor of hospitality management/culinary arts; students Bridget M. Callahan, of Pottsville; Amaris T. Smith, of Williamsport; R. Colby Janowitz, of Westminster, Md.; Cody T. Knarr, of Williamsport; Sarah B. Fiedler, of Lock Haven; and Kassandra S. Sellinger, of Linden; Gov. Tom Wolf; Pennsylvania Secretary of Agriculture Russell C. Redding; student Vincent M. Mass, of Staten Island, N.Y.; Hannah Smith-Brubaker, the state’s deputy secretary of agriculture; students Peirce A. Connelly, of Northumberland; and Jessica N. Felton, of State College; Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts; and student Christa L. Watson, of Mount Joy.

In addition to on-stage demonstrations at this week’s Pennsylvania Farm Show in Harrisburg, students and faculty from Penn College’s School of Business & Hospitality catered an invitation-only reception Friday night in advance of the official opening the following day.
Photo provided by Logan D. Hall, Office of Communications, Pennsylvania Department of Agriculture

YouTube Video Shares ‘Taste of Technology’

Culinary arts faculty and students at Penn College recently created a “Taste of Technology” presentation for visiting high school students, showing – with a dash of science – how a kitchen can be transformed into a chemistry set. “We want to learn about liquid nitrogen and different food products and how to use that in avant-garde cuisine,” said Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. “This elevates what we do to another level, but, of course, by no means does this replace the normal way of people serving and eating food.” The event also served as practice for the Penn College contingent that will be presenting at the 2016 USA Science & Engineering Festival in Washington, D.C.

Penn College Announces Food Show Winners

A cake created by Amanda R. D’Apuzzo, a Penn College baking and pastry arts student from Morganville, New Jersey, received the Chef Eugene Mattucci Best of Show Award at the college’s recent Food Show.

Edible artistry was on display Dec. 4 at Pennsylvania College of Technology’s annual Food Show, where culinary arts and baking and pastry arts students displayed final projects for judges and visitors.

The Chef Eugene Mattucci Best of Show Award was granted to Amanda R. D’Apuzzo, a baking and pastry arts student from Morganville, New Jersey, for a two-tier, fondant-covered cake that featured a lighted gingerbread house and a molded gingerbread family enjoying winter activities.

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Hospitality Students’ Final Projects Last Word in Creativity

From hors d’oeuvres to classical desserts, students in Penn College’s School of Business & Hospitality proudly showed off their end-of-semester projects during Friday’s 2015 Food Show in the Thompson Professional Development Center’s Mountain Laurel Room.

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Last updated December 4, 2015 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Students | This gallery contains 0 photos. | Tagged as | 2 Comments

Touch of Science, Technology Enhance Traditional Cuisine

Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon.

Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide.

Culinary arts technology student Alex P. Korbich, of Sunbury, left, and culinary arts and systems student Paul R. Herceg, of Chalfont, drop orange soda that has been mixed with sodium alginate into a water/calcium chloride solution to cause “spherification” – resulting in tiny, caviar-like balls …

… that are added to ice cream (along with orange zest) for a unique orange Creamsicle-flavored dessert.

Another final product: noodles made from white chocolate, paired with blackberry coulis.

In their last class before finals, students in a new course, Introduction to the Modernist Kitchen, demonstrated tasty new methods for creating dishes, marrying traditional cooking preparations with science and technology. The culinologists’ products ranged from spaghetti noodles made from apple cider to orange-soda “caviar.” The course is taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Some of the processes will be shown at Penn College’s booth at the USA Science & Engineering Festival in Washington, D.C., in April.

A Grand Way to Say ‘Thanks’

An owl adds a whimsical touch to Jessica N. Felton’s chocolate sculpture.

Charlie Brown’s iconic zigzag stripe adds character to Ana Nicole Uribe’s display, which celebrated “It’s the Great Pumpkin, Charlie Brown.”

The talented hands behind the buffet, with their instructor (from left) Marissa R. Dimoff, Jenna Zaremba, Jessica N. Felton, Sabrina Smith, Tiffany A. Reese, Jazmin R. Walker, Ana Nicole Uribe and Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts.

A harvest-season cake was a whole-class project and a focal point of the buffet.

Jazmin R. Walker’s chai turkey creampuffs set the seasonal stage.

Students in the Pastry Food Show and Buffet Presentations Concepts course – a capstone class in the baking and pastry arts major – presented a delectable fall-themed Grand Pastry Buffet on Nov. 20, just in time for the Thanksgiving feast. Seven students displayed their skill through chocolate and sugar centerpieces, taste-tempting cakes and bite-sized confections during an event that honored the college’s 1914 Society, who were guests of Institutional Advancement at the event, held in the Community Arts Center’s Capitol Lounge.

Jones Dairy Farm Establishes Scholarship for Culinary Students

Representatives of Jones Dairy Farm visited Penn College’s hospitality programs to present the first Jones Dairy Farm Culinary Scholarship to a student. From left are Chef Charles R. Niedermyer, instructor of baking and pastry arts; Joe Moore, territory sales manager for Jones Dairy Farm; scholarship recipient Sarah B. Fiedler, a culinary arts and systems student from Lock Haven; Robb Dietrich, executive director of the Penn College Foundation; and Kate Hunter, manager for Peak Sales & Marketing, who earned associate degrees in food and hospitality management and culinary arts technology from Penn College in 2000.

Jones Dairy Farm, a 126-year-old family-owned-and-operated business and leader in all-natural breakfast sausage for the food service and retail industries, has extended its support for culinary arts education around the country by establishing an annual scholarship for Pennsylvania College of Technology students.

The Jones Dairy Farm Culinary Scholarship will benefit two students each year who are enrolled in the college’s culinary arts and systems bachelor-degree major or the culinary arts technology associate-degree major, have successfully completed two semesters, and have achieved a GPA of 2.75 or higher.

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Industrious Students Trade ‘Feed’ for ‘Feedback’

From left, Sabrina Smith, of Easton, who presented gluten-free snickerdoodles and two other cookie samples; Jazmin R. Walker, of Williamsport, who offered cocktail-inspired cupcakes; and Tiffany A. Reese, of Wellsboro, who prepared nine lollipop flavors for the event.

Among products marketed by Ana Nicole Uribe’s “Cocoa Noire Bakery” was a raspberry lemon chiffon cake shot, dressed with flecks of gold leaf. Uribe is from Lewisburg.

“Cocktail cupcakes” – including Chocolate Cherry Coke & Rum, Caramel Apple RumChata and Margarita flavored samples – were offered by Jazmin R. Walker’s “Sophisticated Sweets” bakery.

Students cheerfully greet those stopping by for samples, encouraging comments on their new products.

A sample of the creative point-of-sale merchandising employed by the students: Jessica N. Felton’s “Donut Break” artisan doughnut café.

Students in the Advanced Baking & Pastry Operations course held a “trade show” in the Keystone Dining Room on Wednesday, showing off their skills – not only in baking, but in business planning and merchandising. In addition to the patisserie sales the class plans and produces in The Market throughout the semester, each student developed a new product, spelling out human resources and facilities requirements, and developing marketing materials and packaging. As part of the trade show, the students provided free samples of their innovative products – from coffee-glazed doughnuts to intriguing lollipop flavors, and from gluten-free cookies to five flavors of handmade marshmallows.

Culinary Arts Alumnus Guides Students in Hands-On Kitchen Lesson

Chef Lance Smith, executive chef of The Millworks in Harrisburg and a 2006 Pennsylvania College of Technology graduate, returned to the college to guide culinary arts students, including Dallas A. Tyree, of Stillwater, left, in butchering hogs and making hams, bratwursts and other products.

A Pennsylvania College of Technology culinary arts alumnus, who recently returned to his hometown of Harrisburg to become executive chef for an up-and-coming “hyper-local” restaurant, visited the college to guide students in a hands-on lesson in butchering – and ultimately, sustainability.

Chef Lance Smith received his bachelor’s degree from Penn College in 2006. He is executive chef of The Millworks, a new restaurant, art gallery and artists’ studio in Harrisburg, where he focuses on creating seasonal, sustainable menus. Prior to taking the helm at The Millworks, Smith was part of the critically acclaimed Smoke Restaurant in Dallas, Texas, where he was chef de cuisine, working alongside James Beard Award-winning Chef Tim Byers in creating one of the nation’s leading restaurants in wood-fired cuisine.

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Company Reps Keep Culinary Students Rapt With Bacon

Joe Moore, territory sales manager for Jones Dairy Farm, offers “Bacon 101.”

Kate (Bishop) Hunter, ’00, shows students the difference in bacon thicknesses.

Alivia L. Bollock joins Classical Cuisines of the World classmates in plating bacon samples they prepared earlier.

Students make notes on the texture and taste of two brands of bacon.

Representatives of Jones Dairy Farm, including Kate (Bishop) Hunter, who graduated in 2000 with degrees in food and hospitality management and culinary arts technology, visited campus on Thursday to educate students about bacon – one of the company’s products – and to present the first Jones Dairy Farm Scholarship at Penn College to student Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. Hunter is a manager in her family’s food brokerage firm, Peak Sales & Marketing, in Harrisburg. “Coming over the mountain (to Williamsport), I get teary-eyed,” she said. “It’s a homecoming to come here and show what the college has done for me.” She was joined by Joe Moore, territory sales manager for Jones Dairy Farm, a Wisconsin-based producer of top-quality breakfast meats. Moore explained the process for making bacon and for comparing products before the students participated in a bacon tasting, comparing texture and taste among brands, thicknesses and smoke flavors.

Southern Hospitality

The latest addition to Penn College’s YouTube channel features 2010 graduate George E. Logue III, who relies on his education as the owner/chef of Acme Barbecue & Catering, a culinary staple in downtown Williamsport. “The knowledge of the professors – every single culinary or hospitality instructor – was amazing,” said Logue, a proud member of a world champion barbecue team. “Couldn’t have asked for a better school to go to. I feel like I left there, not having any questions.”