News about Baking, Pastry & Culinary Arts

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.”

Video Showcases Hospitality Grad, on the Ride of His Life

Planning a family trip to the amusement park during these dog days of summer? A timely addition to Penn College’s YouTube channel spotlights alumnus Brian Knoebel, who used his food and hospitality management degree to secure a future in the family business: Knoebels, America’s largest free-admission amusement park. Today, the 1993 Penn College grad is one of the key operators of the Elysburg park, which has been making happy memories for nearly 90 years. “I’m very proud of my degree. Pennsylvania College of Technology prepares for the future,” Knoebel said. “The course selection …was very intriguing. Because of the culinary, because of the management, because of the hospitality. Those three facets right there – that was so similar to my jobs here in the park.” (Knoebel was also featured in the Spring 2011 issue of One College Avenue, Penn College’s magazine.)

Students to Cook Samples for Growers’ ‘Customer Appreciation Day’

Pennsylvania College of Technology student Brianna R. Helmick, who graduated in May, serves egg rolls made with fresh, vendor-donated ingredients at the Williamsport Growers Market. Penn College hospitality students will return to the market for Customer Appreciation Day on Sept. 19.

Students in a Catering course at Pennsylvania College of Technology will offer cooking demonstrations – and free samples – at the Williamsport Growers Market’s annual “Customer Appreciation Day” on Sept. 19.

The students will prepare a variety of recipes using fresh, local ingredients donated by the market’s vendors. They’ll serve samples beginning at 8 a.m. – when the market opens – and continue until noon (or until the samples run out).

“It’s the farmers saying thanks to the local customers for their patronage and support throughout the year, with Penn College preparing food from the products they’ve donated,” explained Michael J. Ditchfield, instructor of hospitality management/culinary arts, who teaches the Catering class.

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Brunches Return to Le Jeune Chef Restaurant

Sunday brunches return to Le Jeune Chef for the fall semester.

Sunday brunches are set to return this fall to Pennsylvania College of Technology’s Le Jeune Chef Restaurant, the casual fine-dining facility that provides a live learning lab for students in the college’s hospitality-related majors.

In their fresh return to the restaurant’s lineup, the brunches are scheduled one Sunday a month: Sept. 13, Oct. 18 and Nov. 15.

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Le Jeune Chef Restaurant Again Receives Wine Spectator Award

Wine Spectator honors college again

Wine Spectator magazine recently released its annual 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 this annual guide, which presents the winners in the magazine’s Restaurant Awards program. Hailing from all 50 states and more than 75 countries, the establishments that made the list stand at the forefront of wine-and-food culture, offering extraordinary experiences for oenophiles across the globe, according to the magazine.

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15 Students Learning, Working at Iconic Maryland Shore Restaurants

Pennsylvania College of Technology culinary arts and systems student Randall Colby Janowitz, of Westminster, Maryland, works in the kitchen of one of Phillips Seafood’s Ocean City, Maryland, restaurants. Janowitz is completing his second internship with the company, which hired 15 interns from Penn College’s hospitality majors this summer.

A record 15 Pennsylvania College of Technology students were hired by Phillips Seafood to serve internships in the iconic Maryland company’s Ocean City establishments this summer.

Phillips has hired an increasing number of students from the college’s culinary arts majors for more than eight years, but this year, with the company in need of even more summer staff, executive chef Randy Stanley made a visit to the Penn College campus to recruit.

“In my 26 years of working for Phillips, virtually every season the backbone of our back-of-house staff has been young college students from Maryland and Pennsylvania,” Stanley said. “The students from Penn College have always been among our most valued employees. They are bright, eager, polite and professional. The time of year that the students are available – mid-May to mid-August – works very well for us here in Ocean City.”

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Junior Chefs Conquer Kitchen as ‘Future Restaurateurs Camp’ Debuts

Campers prepare daikon radishes for a salad garnish.

Chef Frank M. Suchwala, assistant professor of hospitality management/culinary arts, helps a student learn knife skills as she minces parsley.

The students’ final buffet (just a portion is shown here) shows off their hard work.

– A student dices carrots using safe cutting procedures.

Chef Craig A. Cian, associate professor of hospitality management/culinary arts, shows a student how to shave a tomato to create a rose-shaped garnish.

A new addition to Penn College’s hands-on summer lineup, this week’s Future Restaurateurs Career Camp gave high school students a two-day taste of the restaurant life. Students entering grades nine to 12 learned such important kitchen basics as knife skills and safety, as well as menu planning and dining room etiquette, as they spent their time planning and preparing a buffet lunch that culminated the camp. Among their finished products were fruit and vegetable carvings, salad and dressing, ice cream, sorbet and a variety of sauces to top them, crème brulee, guacamole, and more.

Faculty Trio Receives ‘Excellence in Teaching’ Awards

Pennsylvania College of Technology bestowed Excellence in Teaching Awards upon three faculty members during commencement ceremonies held May 15-16 at the Community Arts Center in Williamsport.

As part of the Distinguished Teaching Awards program, Penn College President Davie Jane Gilmour presented Excellence in Teaching Awards to Roy H. Klinger, instructor of collision repair; Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts; and John G. Upcraft, instructor of machine tool technology/automated manufacturing.

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Hospitality Students’ ‘Derby’ Contribution Merits USAToday Coverage

In an atypically calm moment, Penn College students and faculty take a photographic pause from their Derby duties.

The annual trek by Penn College students participating in the “culinary Olympics” that accompanies the Kentucky Derby recently drew the attention of USAToday. The article, headlined, “Churchill student chefs prep for 140,000 fans,” details the colossal work involved in food preparation for Churchill Downs and other Derby venues. Whether dicing beef, poaching shrimp or marinating turkey, the students relished the assignment as one more step toward their chosen career. “I have never seen this much shrimp before,” said Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. “This is a once-in-a-lifetime experience.” Chef Paul E. Mach, assistant professor of hospitality management/culinary arts, was interviewed by WHAS11 in Louisville for a segment that also features students seasoning beef and making apple cobbler.
Photo provided by School of Business & Hospitality

Students’ Pursuit of Passion Evident in Sparkling Hospitality Events

President Davie Jane Gilmour introduces student representative Julie H. Carr (right), recipient of the Student Leader Legacy Scholarship.

In a matter of days, students in hospitality majors produced two eye-popping events that showed off their food artistry. On April 24, the Penn College community – along with high school groups – were invited to Penn’s Inn, where seniors in the culinary arts and systems bachelor-degree major cooked live, offering up free samples of an entrée and a dessert while being judged by industry representatives according to American Culinary Federation standard rules. Also on display were the final projects of students in Advanced Patisserie Operations, Cakes and Decorations, Principles of Chocolate Works and Classical and Specialty Dessert Presentation courses, which were also judged. Chef Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre; Chef Drew Kendall, store chef for Wegmans in Williamsport; and Christopher R. Grove, ’08, a dining services manager for Penn College, judged the culinary entries, while Chef Callie L. Proctor, ’04 and ’08, bakery manager for Weis Markets; Chef Michael Davis, executive chef for Susquehanna Health; and Chef Samantha L. Liedtka Gundlach, ’10, owner of Samantha’s Kitchen in Lock Haven, judged pastry entries. On April 26, students in two sections of the Pastry Food Show and Buffet Presentation Concepts presented a “Grand Pastry Buffet” for scholarship donors and their recipients. The “Viva Las Vegas”-themed event represents a comprehensive finale to baking and pastry arts students’ college career, requiring skills gained throughout their coursework. Nursing student Julie H. Carr, a recipient of the Student Leader Legacy Scholarship, offered remarks. “I have received financial aid as well as numerous grants in order to pursue my education; however, there were still out-of-pocket expenses that my parents could not cosign a loan for,” Carr told the gathering. “The Penn College Foundation enabled me to finish school and pursue my dreams while still participating and being an integral part of the Penn College community. I cannot thank you and the entire faculty, staff and students enough for enabling me to finally pursue my passion of becoming a nurse and helping others.”

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Last updated April 27, 2015 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Institutional Advancement, Scholarships, Students | This gallery contains 38 photos. | Tagged as , |

Penn College Students Selected to Cook at Kentucky Derby

Penn College students Brianna R. Helmick, a culinary arts and systems student from Hershey, and Eileen N. Harrington, of Etters, who received an associate degree in hospitality management and is continuing her studies toward a bachelor’s degree in technology management, pause above the iconic Churchill Downs track during the 2014 Kentucky Derby.

Thirty-eight Pennsylvania College of Technology students have been selected to cook for thousands at the 141st running of the Kentucky Derby on May 2.

Known as “the most exciting two minutes in sports,” the tradition-steeped Kentucky Derby attracts more than 150,000 guests, including its fair share of celebrities.

At Churchill Downs, students will spend a week helping to mix, chop and cook thousands of pounds of ingredients that they’ll serve to guests in suites and luxury boxes throughout the facility, including The Mansion, a lavish, invitation-only venue.

Students are also assigned to the main kitchen, Jockey Club Suites, Turf Club Lounge, Finish Line Suites and the Plaza Balcony. In addition to cooking for the main event, several students will prepare food for “Dawn at the Downs,” a popular Louisville tradition that gives visitors an opportunity to enjoy breakfast in Millionaires Row while watching the Kentucky Derby and Kentucky Oaks contenders conduct morning workouts.

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