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Alumnus/Las Vegas Convention Center Chef to Headline Dinner

An alumnus accustomed to preparing food for thousands during a single event will be the next Visiting Chef at Pennsylvania College of Technology.

Chef Scott Endy, who graduated with two degrees from Penn College in 1996, is executive chef for the Las Vegas Convention Center, where he oversees three full kitchens that provide both catering and concession services, and a culinary team of as many as 200 for some conventions.

The Visiting Chef Series provides students in Penn College’s School of Hospitality who are pursuing associate and bachelor’s degrees in baking and pastry arts, culinary arts and hospitality management to work alongside renowned chefs. Under the Visiting Chef’s guidance, the students produce a grand meal that raises money for scholarship funds. The Spring 2012 Visiting Chef Dinner will be held March 30.

In addition to serving as executive chef at the Las Vegas Convention Center which alone boasts 2 million square feet of show space, plus outside parking lots Endy oversees concessions and catering at three other Aramark venues in the area: Cashman Center, home of the Las Vegas 51s Triple-A baseball team; the MGM Grand Garden Arena; and the Planet Hollywood Theater.

Aramark provides services including dining and refreshments, facilities management, lodging and guest accommodations, and uniform and career apparel to universities, school districts, health care institutions, stadiums and arenas, and businesses around the world.

Endy began his career with Aramark’s Sports & Entertainment division 19 years ago when he was a Penn College student selected to work at his first Kentucky Derby in 1993.

Since then, he has worked in 12 states, spending his career focusing on large-scale or mega events including NFL, MLB, NHL and NBA events and multiple concert and convention centers.

Endy helped to open Raymond James Stadium, home of the Tampa Bay Buccaneers, and M&T Bank Stadium, home of the Baltimore Ravens, in 1998. In Baltimore, he went on to serve as sous chef from 1998-2000 and executive chef from 2001-04.

At the Las Vegas Convention Center, Endy and his staff have prepared food for 120,000 guests in four days during the Consumer Electronics Show and for 140,000 guests over five days during the ConExpo-Con/Agg construction-industry event that covers 5 square miles.

“I enjoy the high volume and the different challenges a multi-use facility offers daily,” Endy said.

Tickets for the five-course Visiting Chef Dinner, scheduled March 30 in the college’s Le Jeune Chef Restaurant, are $100. Net proceeds from the dinner will be used for annual scholarship awards. To reserve seats, call the Special Events Office at Penn College at 570-320-5229 or email .

The menu and wines for the March 30 dinner are:


Young asparagus, lemon gremolata, Parmesan frico

Bosco Dei Cirmioli, NV, Prosecco, Italy


Maryland crab cake, roasted corn relish, red pepper coulis

Blackstone, Reserve Chardonnay, 2008, Sonoma, Calif.


Arugula, pancetta chips, shaved Asiago, balsamic reduction

Castle Rock, Pinot Noir, Sonoma, Calif.


Old Las Vegas-style free-range chicken, wild mushroom-fingerling potato hash, Peppadew chutney, sherry beurre blanc

Concannon, Petite Sirah, 2008, Livermore Valley, Calif.


Derby Dessert: chocolate ganache, pecan caramel kettle corn, mint julep granité, bourbon crème anglaise

Flaming Coffee

To learn more about the academic programs offered by the School of Hospitality at Penn College, visit online or call 570-327-4505.

For more about the college, visit on the Web , email or call toll-free 800-367-9222.

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