Hospitality Students' Final Projects Deliciously Dazzle in Weekend Events

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

The first-place cake is decorated by Marci L. Cohen, of Clarks Summit.

An “Earth Week” appropriate cake by Laura D. Rice, of Sunbury, receives honorable mention.

Bluebirds adorn a second-place entry from Shannon E. Croney, of Lake Ariel.

Delicately formed flora surround a sculpted bird.

A sunny entry by Autumn E. MacInnis, of Trout Run, earns honorable mention.

A chocolate centerpiece by DeLaney W. Blubaugh, of Waynesboro, receives third place.

A blooming chocolate centerpiece by Kelly E. Renk, of Cogan Station, takes first place.

Logan R. Hinkley, of South Williamsport, staffs his “Modern Moroccan” entry for the Culinary Competition and Skills Assessment class.

Tyler K. Pratt, a native of Avondale, domestic mushroom capital of the world, pays homage to his roots with his entrée: mushroom and artichoke ravioli with sun-dried tomato and chive alfredo, braised Brussels sprouts and chive oil.

Benjamin A. King, of Elizabethtown, presents an entrée sample of maple bourbon-brined pork loin, braised pork belly, pea puree and fondant new potato with mustard-scented pork glace and carrot oil.

Alexander N. Bomberger, of Mountville, presents a Southern California menu with carnitas: traditional slow-braised pork sweetened with citrus and cola and served with avocado pesto, queso fresco (Mexican cheese), fresh corn tortillas and esquites (Mexican corn salad).

TeAnna M. Dorey, of Port Matilda, presents “Asian Flair” with her entrée, kaki-fried oysters on herbed Jasmine rice “cake” and a bed of sautéed spinach, and dessert, crispy baked wonton cups filled with creamy and fluffy guava mousse or chocolate.

Katelyn E. Paulhamus, of Montoursville, prepares a fresh sample of her Hawaiian chicken with cilantro rice and honey herb-roasted carrots.

A sugar art piece by Taylor A. Reed, of Shamokin, earns second place.

A blown-sugar fish by Nathan D. Strouse, of Spring Mills, receives first place.

Hanna A. Thompson-Hill, of Millheim, takes third place for her underwater sugar scene.

A bountiful chocolate piece by Lynnette F. Stegmaier, of Muncy Valley, receives second place.

Diana N. Lindner, of North White Plains, N.Y., receives an honorable mention for her chocolate tree.

Culinary arts students present their samples to an appreciative crowd, including fellow students and alumnus Tom Baloga, ’74, who was on campus for the Automotive Centennial Celebration.

A chocolate canvas by Katlyn J. Hackling, of Lake Hiawatha, N.J., receives honorable mention.

Rachel C. Cooper, of Bangor, created “The Sound of Chocolate,” the blue ribbon-winning entry from the Classical and Specialty Dessert Presentation class.

A cassata cake by Taylor Potter, of Towanda, receives third place.

Liliana M. Strunk, of Avis, receives honorable mention for her layered dessert.

A sushi-inspired desert, featuring rice pudding and dark chocolate with green cocoa butter, receives second place. It was created by Katlyn J. Hackling, of Lake Hiawatha, N.J.

Hannah E. Marquis, of Olney, Md., presents her “World Piece” menu with an entrée of African bobotie meatballs, fruited Israeli couscous and Asian edamame salad, and dessert of Spanish churros with Aztec-style hot chocolate sauce.

Logan R. Hinkley, of South Willamsport, answers questions about his "Modern Moroccan" menu.

Judges Kim Morrison, of Cakes for Occasions in State College, and Chef Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre, sample a dish for scoring.

Judge Drew Kendall, store chef for Wegmans Food Markets in Williamsport, makes notes of the entrees from the Culinary Competition and Skills Assessment class.

Hanna A. Thompson Hill’s sugar centerpiece enhances the masquerade motif.

A sugar piece by Lauren H. Case, of Painted Post, N.Y.

Decadent desserts await.

An edible mask by Ching Chan, of Milton

Sugar art by Briana L. Klingler, of Port Matilda

A chocolate piece by Heather M. Bakley, of Middlebury Center

Elegance dominates the pastry buffet’s masquerade theme.

Nathan D. Strouce, of Spring Mills, conjures a sweet art piece.

On “competition trays,” intricate petit fours surround a chocolate or sugar centerpiece.

A centerpiece is dressed for the ball.

A sugar-art mask oversees a tray.

A chocolate piece helps show the culmination of four semesters of coursework.

A colorful competition tray

Petit fours celebrate spring.

A carefully designed tray awaits hungry visitors.

Biscotti and chocolate-covered strawberries are among temptations.

David L. Stroehmann with baking and pastry arts student Heather M. Bakley, a recipient of the D.L. Stroehmann culinary scholarship and a participant in the Grand Pastry Buffet

Tasty reflections

Dressed in chocolate

Tiny decorations provide a clue to the ingredients.

Chocolate takes the shape of a mask with feathers.

Roses and ribbon enhance a chocolate centerpiece.

One-bite artwork

A cake by Rachel C. Bryant, of Wellsboro, earns third place in the Cakes and Decorations course.

A chocolate showpiece by Kristina M. Williams, of South Williamsport, receives the Chef Eugene Mattucci Best of Show award.

Elizabeth M. Hiller, of Honesdale, replenishes a tray.