Students Learn Alongside Visiting Chefs in Scholarship Benefit

Published 02.24.2014

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    Baking and pastry arts student Kristina M. Williams adds chocolate “ribbons” to petit fours, a “gift” for guests following the meal.Chef Brian O’Hea guides culinary arts and systems student Sammera T. Fleming in plating eggplant caponata, the first course.The fourth course, New England “Chowder,” included pan-seared diver sea scallops, potato and pork ravioli, bacon lardoons, pickled celery, chive oil and celeriac chips, and was finished with clam cream.Chef Shanna O’Hea discusses plating for the dessert: Chocolate financier cake, mint chocolate chip ice cream, raspberry compote and almond brittle. After the final dishes are plated, the “back of the house” gathers for a photo.Chefs Shanna and Brian O’Hea, chefs/owners of Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern, visited campus as part of the School of Business and Hospitality’s Visiting Chef Series. Over three days, the couple lent their expertise, visiting a variety of culinary arts, baking and pastry arts and hospitality management classes and personally guiding Penn College students through the preparation of Friday's Visiting Chef Dinner in Le Jeune Chef Restaurant. The elegant, five-course dinner not only provides valuable experience for students, but also raises funds for annual scholarship awards.

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