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04.25.2022

WNEP interviews culinary contingent about Derby trip

Keating records Stemler's work as the student wraps up a semester-ending chocolate project in advance of his weeklong trip to Churchill Downs to serve Kentucky Derby guests.
Keating records Stemler’s work as the student wraps up a semester-ending chocolate project in advance of his weeklong trip to Churchill Downs to serve Kentucky Derby guests.
Niedermyer talks about the Derby experience.
Niedermyer talks about the Derby experience.
Smith shares the excitement of a Derby Week internship.
Smith shares the excitement of a Derby Week internship.
Cooper, a student in culinary arts, discusses what she’s learned and looks forward to seeing on her return trip.
Cooper, a student in culinary arts, discusses what she’s learned and looks forward to seeing on her return trip.

Local ABC affiliate WNEP-TV visited campus Monday to talk with a few of the Penn College students who have been hired by Levy Restaurants to serve Kentucky Derby internships at Churchill Downs. Chris Keating interviewed Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, who will accompany business and hospitality students to the Derby for the 13th time, along with students Madison Y. Cooper, of Harrisburg, who will be making her second trip to the Derby; Moira A Smith, of Aaronsburg; and Caleb J. Stemler, of Jersey Shore. The students will leave for Kentucky on May 2 and prepare food for the events that happen throughout the week, including the iconic “Run for the Roses” on May 7.

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
04.22.2022

ESC celebrates a special Earth Day, 50 years in the making

On the 52nd annual Earth Day, Pennsylvania College of Technology hailed a phenomenon only slightly younger: the Schneebeli Earth Science Center, home to memories, marvels and the makers of a million tomorrows. Observing the milestone golden anniversary of the Allenwood area campus on a beautiful spring afternoon, attendees reveled in “this special place” known as the ESC.

“It is more than a place or a building, though,” said alumnus Justin W. Beishline, assistant dean of diesel technology and natural resources. “This is a place where you were possibly introduced to your career passion. This is a place where you met mentors who fostered your talent and helped you to become a professional. This is a place where, after you left high school, you met people with similar career aspirations and built lifelong friendships. If you came here right from high school, you left a home of 18 years to forge a new life, and the people at the ESC became your new family for two years.”

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences College Relations Diesel & Power Generation Engineering Technologies Events Faculty & Staff Forestry Heavy Equipment Landscape/Horticulture President Students
04.19.2022

Penn College students to help staff kitchens for Kentucky Derby

A crew of students in Pennsylvania College of Technology’s hospitality majors is set to help feed the tens of thousands expected to attend the 148th running of the Kentucky Derby in Louisville, Kentucky, on May 7.

The Kentucky Derby, often called “the most exciting two minutes in sports,” is the longest continually held sporting event in the United States and typically draws about 155,000 guests.

Penn College students, pursuing degrees in culinary and baking and pastry arts, will help prepare the fine food that is served throughout Churchill Downs’ premium dining areas: the venues that host celebrities and other VIPs. Last year, that included several students being selected to work in the brand-new, state-of-the-art kitchen for the sixth-floor Matt Winn’s Steakhouse.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
04.19.2022

Students sample Hershey opportunities in alumna-arranged tours

Business and hospitality students enjoy trip to Chocolate Town U.S.A. In front row are alumni Victoria Kostecki '16 (left) and Ben King '14 (right). Both are sous chefs for Hershey.
Business and hospitality students enjoy trip to Chocolate Town U.S.A. In front row are alumni Victoria Kostecki ’16 (left) and Ben King ’14 (right). Both are sous chefs for Hershey.

Twenty-six Penn College business and hospitality students trekked to Hershey on April 8 to tour facilities and learn more about working for the world-famous Pennsylvania chocolate company’s related tourist attractions. Six students are interning for the company in summer 2022, and the company welcomed the group with an eye for recruiting more employees. The field trip was arranged by Chef Victoria Kostecki, who earned Penn College degrees in baking and pastry arts in 2014 and applied management in 2016. It included a tour of Hersheypark Stadium, where the group was led by food and beverage warehouse manager Brandon Snook; three food stands within Hersheypark; lunch at Coaster Café, where Rob Gordon, director of food and beverage, spoke briefly about season-to-season menu changes at the park and at the company’s Giant Center; and tours of Chocolatier, Milton’s and Sweeterie, where Chef Ben King ’14 (culinary arts and systems) spoke to students about menu planning, including how he worked with supervisors and other managers. King and Kostecki are sous chefs with the company. Coaster Café is run by Hailey Brunk, who earned degrees in hospitality management in 2008 and technology management in 2014.
Photo by Brian D. Walton, assistant dean of business and hospitality

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Faculty & Staff Students
04.11.2022

A gem formed from grit

Chef Dean Yasharian '03 at Perle, the Pasadena, Calif., restaurant that he's scheduled for opening the week that city's restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times "101 Best Restaurants in L.A." list.
Chef Dean Yasharian ’03 at Perle, the Pasadena, Calif., restaurant that he’d scheduled for opening the week the city’s restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times “101 Best Restaurants in L.A.” list.
Yellowtail crudo at Perle
Yellowtail crudo at Perle
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.

From the Spring 2022 edition of Penn College Magazine: Despite choosing “the worst time ever” to open his first solo venture, Michelin-trained Chef Dean Yasharian ’03 demonstrates resilience at Perle Restaurant in Pasadena, California. Read the story.

Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Penn College Magazine Penn College Magazine Feature
03.25.2022

‘Culture Cafe’ returns travel to academic menu

Faculty members hold display boards touting the Global Experiences trips that they will be leading. From left are Rob Cooley, associate professor of anthropology/environmental science (Alaska); Mary G. Trometter, assistant professor of hospitality management/culinary arts (Italy); Kathleen V. McNaul, LEAP adviser-international (representing Roy H. Klinger, collision repair instructor, traveling with students to Italy and France); and Naim N. Jabbour, assistant professor of architecture (Spain).
Faculty members hold display boards touting the Global Experiences trips that they will be leading. From left are Rob Cooley, associate professor of anthropology/environmental science (Alaska); Mary G. Trometter, assistant professor of hospitality management/culinary arts (Italy); Kathleen V. McNaul, LEAP adviser-international (representing Roy H. Klinger, collision repair instructor, traveling with students to Italy and France); and Naim N. Jabbour, assistant professor of architecture (Spain).
Stunning images from the various locations on Jabbour's itinerary catch the eye, much like they enticed the 40-plus students booked for the 14-day adventure.
Stunning images from the various locations on Jabbour’s itinerary catch the eye, much like they enticed the 40-plus students booked for the 14-day adventure.
Beneath the red and yellow of Spain's national flag, patrons enjoy a tantalizing meal plated by Dining Services workers Michael I. McNary (also a student in emergency management and homeland security) and Mackensie R. Polys.
Beneath the red and yellow of Spain’s national flag, patrons enjoy a tantalizing meal plated by Dining Services workers Michael I. McNary (also a student in emergency management and homeland security) and Mackensie R. Polys.
Seafood Paella, among the evening's savory dishes
Seafood Paella, among the evening’s savory dishes
John F. Chappo, assistant professor of history/history of technology, talks with Kayla N. Berry, of Waldorf, Md., about international opportunities for learning. Berry is enrolled in the four-year welding and fabrication engineering technology major.
John F. Chappo, assistant professor of history/history of technology, talks with Kayla N. Berry, of Waldorf, Md., about international opportunities for learning. Berry is enrolled in the four-year welding and fabrication engineering technology major.

Student Affairs’ Culture Cafe, held Thursday evening in the Capitol Eatery, allowed the campus community to “Eat, Drink and Travel!” – exploring global learning opportunities while indulging in a Spanish-themed fest. On hand to preview imminent trips, and to whet students’ appetite for enlightening travel in future semesters, were faculty members leading excursions to various destinations: a human services and restorative justice trip to Anchorage, working with YWCA Alaska; immersion into Italy’s sumptuous cuisine; a tour among the iconic automakers of France and Italy; and a firsthand appreciation of the architecture of Spain.

Architecture & Sustainable Design Baking, Pastry & Culinary Arts Business, Arts & Sciences Collision Repair & Restoration Engineering Technologies Faculty & Staff Human Services & Restorative Justice Students
03.10.2022

Read the Spring 2022 Penn College Magazine

Cover, Spring 2022 Penn College Magazine

The latest edition of Penn College Magazine – on its way to mailboxes and available at magazine.pct.edu – takes a look at the hands-on presidency of Davie Jane Gilmour and celebrates the work of alumni who are pursuing their passions in Major League Soccer (Christian Peters ’20, assistant team administrator for Real Salt Lake), nonprofits (Todd Fox ’98, organizational development consultant for Habitat for Humanity International) and high-end restaurants (Dean Yasharian ’03, chef/owner of Perle Restaurant).

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Penn College Magazine President
03.02.2022

Culinary class caters memorial brunch for faculty retiree

Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets.
Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets.
Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P. Bierly, of Centre Hall, staff an “action station.”
Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P. Bierly, of Centre Hall, staff an “action station.”
A buffet’s ideal layout – not to mention delivering delicious edibles – is among the lessons practiced by catering students.
A buffet’s ideal layout – not to mention delivering delicious edibles – is among the lessons practiced by catering students.

The Location-Based Catering class recently gained dual experience in planning and preparing buffets and brunches when they catered a memorial for Chef Judy Shimp.

Shimp, who died in 2021, was a faculty member in the college’s culinary arts majors from 1984 until her retirement in 2011 and taught a breakfast and brunch buffet course.

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Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
02.18.2022

Rock-star chef interviewed for PBS series

The Penn College graduate serves up hope (in addition to an always-appealing menu).
The Penn College graduate serves up hope (in addition to an always-appealing menu).

Penn College culinary arts and systems graduate Rob Wood, ’17, executive chef for JBJ Soul Kitchen, was among those interviewed for an episode of “To Dine For With Kate Sullivan” that aired recently on PBS. The public-television series, in its fourth season, features stories of creators and dreamers who have reached uncommon success through ingenuity and innovation. Their favorite restaurant becomes the backdrop for conversation about life, success and what it takes to achieve the “American dream.”

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Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences
02.01.2022

Le Jeune Chef appoints new executive chef

Chef Shawn L. Hanlin has been named executive chef of Le Jeune Chef Restaurant at Pennsylvania College of Technology.

Hanlin, who began his duties Jan. 4, comes to Penn College with 40 years of experience in the culinary field – 12 of them in culinary education. He will oversee both students and professional staff in the kitchens of Le Jeune Chef, a casual fine-dining restaurant operated by the college’s School of Business, Arts & Sciences as a training site for students in culinary arts and baking and pastry arts majors.

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Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Faculty & Staff
01.12.2022

Student tomorrow maker helps others as she was helped

When Laney E. Heller graduated from Pennsylvania College of Technology on Dec. 18, the 20-year-old added baking and pastry arts graduate to a growing list of achievements that already includes 10-year cancer survivor and tireless fundraiser for children with cancer through the Delaney Heller Foundation.

The foundation was established in 2011 by family and friends when Heller, of Cogan Station, was diagnosed with Diffuse Intrinsic Pontine Glioma, an aggressive brain tumor that is difficult to treat.

“The purpose was to help me and my family with food, travel expenses and hospital costs until we got our finances figured out and what medical assistance we needed,” Heller explained.

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Students
12.13.2021

Culinary capstones give students chance to take charge

The first cohort of culinary arts students completing a three-semester associate degree at Pennsylvania College of Technology recently put their skills to the test as each developed a full dinner menu – and served as chef de cuisine – in the college’s Le Jeune Chef Restaurant.

“I wanted the focus of this class to be preparing for what they’re going to do when they leave here, as opposed to what they’ve already done here,” said Chef Christopher R. Grove, executive chef of Le Jeune Chef and instructor of the Culinary Capstone course.

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Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Students
12.09.2021

Student touch adds to LJC holiday buffet

Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball.
Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball.
Delicious work stands ready and waiting.
Delicious work stands ready and waiting.
The students responsible for the tasty project join Suchwala (center, in black pants).
The students responsible for the tasty project join Suchwala (center, in black pants).

As Le Jeune Chef Restaurant rounds out the fall semester with its annual holiday buffet offerings, students in Chef Frank M. Suchwala’s Applications of Professional Cooking course – which regularly includes live learning opportunities during the restaurant’s lunch hour – contributed to the delectable display during Finals Week. Suchwala’s photos show a sampling of the offerings his students prepared. The lunch buffet continues Thursday, Dec. 9, as well as Dec. 13-16. Reservations are required (570-320-CHEF). Suchwala is an associate professor of hospitality management/culinary arts.

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
12.07.2021

Hospitality students cater Beaver Stadium skyboxes

Students Sarah Wolf, Hannah C. Regester, Caleb J. Stemler and Palin J. Hurst find a quiet moment for a photo at the iconic 106,000-plus seat stadium.
Students Sarah Wolf, Hannah C. Regester, Caleb J. Stemler and Palin J. Hurst find a quiet moment for a photo at the iconic 106,000-plus seat stadium.
Palin J. Hurst (in dark hat) joins Charlie M. Suchanec and Bryan Aguilar (foreground) on the grill.
Palin J. Hurst (in dark hat) joins Charlie M. Suchanec and Bryan Aguilar (foreground) on the grill.
Helping to lead the students in their game-day duties is The Penn Stater’s Nathan Marshall, a 2005 Penn College culinary arts graduate.
Helping to lead the students in their game-day duties is The Penn Stater’s Nathan Marshall, a 2005 Penn College culinary arts graduate.
High above the crowd, the crew gathers. From left: Sarah Wolf, Palin J. Hurst, Bryan Aguilar, Charlie M. Suchanec, Caleb J. Stemler and Hannah C. Regester.
High above the crowd, the crew gathers. From left: Sarah Wolf, Palin J. Hurst, Bryan Aguilar, Charlie M. Suchanec, Caleb J. Stemler and Hannah C. Regester.

Students in Penn College’s Hospitality Connections Club made a trip to Penn State’s Beaver Stadium to help serve fans in the facility’s skyboxes during the Nittany Lions’ Nov. 13 battle with University of Michigan.

“The students got to see the president’s box and others,” said Chef Michael J. Ditchfield.

In addition, before joining the rest of the crew at the stadium, two students in the group of six worked a “tailgate” brunch at the Penn Stater Hotel & Conference Center, which hosts visiting teams and families.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences General Information Students
11.17.2021

Culinary arts students get firsthand look at local winemaking operations

Making the trip to Oregon Hill Winery are (seated from left): Darius M. Williams, of Montoursville; Charlie M. Suchanec, of Tyrone; Alexis J. Muthler-Harris, of Williamsport; and Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; and (standing from left): Palin J. Hurst, of Gardners; Nick S. Matthews, of Alpharetta, Ga.; and Lance P. Bierly, of Centre Hall. All the students are enrolled in the culinary arts technology major.
Making the trip to Oregon Hill Winery are (seated from left): Darius M. Williams, of Montoursville; Charlie M. Suchanec, of Tyrone; Alexis J. Muthler-Harris, of Williamsport; and Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; and (standing from left): Palin J. Hurst, of Gardners; Nick S. Matthews, of Alpharetta, Ga.; and Lance P. Bierly, of Centre Hall. All the students are enrolled in the culinary arts technology major.
Winemaker Kayla Hosterman (left) shows the bottling system for small operations. The winery can produce 17 types of wines from various grape varietals, plus eight wines made from natural, non-grape fruit juice.
Winemaker Kayla Hosterman (left) shows the bottling system for small operations. The winery can produce 17 types of wines from various grape varietals, plus eight wines made from natural, non-grape fruit juice.
With owner/operator Karon Swendrowski (left), culinary arts technology students Darius M. Williams (center), of Montoursville, and Palin J. Hurst, of Gardners, look inside a vat of fermenting honey.
With owner/operator Karon Swendrowski (left), culinary arts technology students Darius M. Williams (center), of Montoursville, and Palin J. Hurst, of Gardners, look inside a vat of fermenting honey.

Students in the Beverage Management and Service class recently made a field trip to Oregon Hill Winery in Morris, where they were shown the wine-making process and bottling operations. They also learned about the history of the property and development of the wine business. The winery was established in 1983 by the late Eric Swendrowski, then the youngest winemaker in Pennsylvania, and is now owned and operated by Karon Swendrowski. The winemaker is Kayla Hosterman.

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students