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11.25.2020

LJC preps homemade feast for those away from home

Madison Y. Cooper, a culinary arts technology and applied management student and part-time Le Jeune Chef cook, wraps a pan of stuffing, ready to be baked on Friday. She is from Harrisburg.
Madison Y. Cooper, a culinary arts technology and applied management student and part-time Le Jeune Chef cook, wraps a pan of stuffing, ready to be baked on Friday. She is from Harrisburg.
Patrick E. Hufnagle, of Antes Fort, places the dough for a batch of pumpkin cranberry rolls in a dough divider/rounder.
Patrick E. Hufnagle, of Antes Fort, places the dough for a batch of pumpkin cranberry rolls in a dough divider/rounder.
After its turn in the divider/rounder, the dough is portioned, shaped and ready to bake.
After its turn in the divider/rounder, the dough is portioned, shaped and ready to bake.
Hufnagle is a baking and pastry arts and applied management student, plus a part-time baker for Le Jeune Chef.
Hufnagle is a baking and pastry arts and applied management student, plus a part-time baker for Le Jeune Chef.

In an effort to preserve at least one tradition in a year that has been anything but normal, Le Jeune Chef staff and students are preparing a free Thanksgiving feast for the dozens of students who have opted to stay on campus during the holiday break or are isolating.

While some of the prep work was completed Wednesday, the small crew will return to campus from 8 a.m.-2 p.m. Friday to complete and individually package the traditional, handmade Thanksgiving dinners.

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Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Students
07.06.2020

Making a difference with every dish

Chef Robert Wood, '17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a "community restaurant" in Toms River, N.J., where he is executive chef.
Chef Robert Wood, ’17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a “community restaurant” in Toms River, N.J., where he is executive chef.
The Soul Kitchen's manifesto is communicated clearly on its wall. Portions seen here.
The Soul Kitchen’s manifesto is communicated clearly on its wall. Portions seen here.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood, one of the restaurant's three paid staff members, preps in the Soul Kitchen's restaurant.
Wood, one of the restaurant’s three paid staff members, preps in the Soul Kitchen’s restaurant.

From the Spring 2020 Penn College Magazine: Rob Wood, ’17, is executive chef for the restaurant of a literal rock star. But it’s his clients who inspire him. Read “Making a difference with every dish.”

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Penn College Magazine Penn College Magazine Feature
04.29.2020

DO try this at home! Le Jeune Chef’s Bananas Foster

Join Penn College Chef Troy A. Breger and George C. Gerba II, a culinary arts technology major from Williamsport, as they whip up a serving of Bananas Foster. Study the pros at work. This delectable treat is perfectly sautéed. Expertly flambéed. And paired with vanilla ice cream and a hint of mint. What’s not to love?

 

Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff Students
04.18.2020

Memorial service pending for ‘Master Teacher’ Irwin H. Siegel

Irwin H. SiegelA memorial service will be scheduled for Irwin H. Siegel, 2005 recipient of Penn College’s Master Teacher Award and a retired professor of business administration/business law, who died Sunday, April 12, at age 66. Siegel, a faculty member from 1998 through the 2007-08 academic year, also was honored with an Excellence in Teaching Award in 2001. He received a doctorate in adult education from Penn State University, a master of laws degree from Widener University School of Law, a law degree from Dickinson School of Law and a bachelor’s degree in English from Lebanon Valley College. Prior to joining the faculty, he was engaged in general law practice and as in-house counsel for financial institutions. A full obituary has been published in several newspapers, including The (Harrisburg) Patriot-News and his hometown Lebanon Daily News.

Business & Hospitality Business & Hospitality Management Faculty & Staff
04.08.2020

Faculty member shares foresight with Bake magazine

Chef Charles R. NiedermyerChef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, was interviewed for the cover story in the March/April issue of Bake magazine. A two-time Penn College alumnus and a faculty member since 2005, Niedermyer was among the professionals assessing what the future holds for desserts and pastries. As patrons become increasingly discerning, he said in “Flavor Inspirations,” retail bakers need to adjust. “The key is knowing your customers, the products and services that are most important to them, and staying true to your niche,” said Niedermyer, recognized by the publication in November 2018 as one of the nation’s top 25 industry leaders. “We can’t be all things, to all customers, that walk in our doors.” The article is provided here: Bake magazine

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff
03.24.2020

Newswatch 16 spreads word of web-design class project

Spyke M. KrepshawWNEP’s Chris Keating spoke remotely Tuesday with Spyke M. Krepshaw, assistant professor of web and interactive media, about the faculty member’s recent offer of website assistance to businesses engaged in e-commerce during the coronavirus crisis.

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Alumni Business & Hospitality Digital Media & Marketing Faculty & Staff Industrial, Computing & Engineering Technologies Information Technology Students
03.21.2020

College offers free development of ordering sites for businesses

Pennsylvania College of Technology students, guided by a quick-thinking faculty mentor in partnership with the Williamsport/Lycoming Chamber of Commerce, are providing a true community service: facilitating online ordering pages for businesses still permitted to operate during the coronavirus pandemic.

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Business & Hospitality Digital Media & Marketing Faculty & Staff Industrial, Computing & Engineering Technologies Information Technology Students
02.26.2020

Le Jeune Chef’s signature Chocolate Soup

It’s rich. It’s creamy. It’s Le Jeune Chef Restaurant’s signature Chocolate Soup. If you’ve visited the casual fine dining restaurant on Penn College’s main campus, you’ve probably tasted this craveable masterpiece. Join Chef Chris Grove and Claudia Walling, a baking and pastry arts student from Williamsport, to learn how easy it is to bring home this crowd favorite.

Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff General Information Students
02.25.2020

Facchini, acclaimed in U.S. and Italy, to lead Visiting Chef dinner

(EDITOR’S NOTE: The Spring 2020 Visiting Chef Dinner was ultimately canceled due to COVID-19 concerns.)

Set for April 3, Pennsylvania College of Technology’s annual Visiting Chef dinner will feature Chef Fabrizio Facchini, who has gained acclaim in both Italy and the United States.

A brand ambassador for Urbani Truffles and a champion for “slow food,” Facchini’s most recent venture is the highly anticipated opening this spring of Cotto, the restaurant inside the Renaissance New York Chelsea Hotel in Manhattan’s Flower District.

During his three-day stay on campus, Facchini will speak in Penn College hospitality classes and work alongside students to prepare the menu he has developed for an elegant reception and four-course benefit dinner that will culminate his stay. Proceeds from the dinner are used to fund scholarships in the college’s baking and pastry arts and culinary arts majors.

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Baking, Pastry & Culinary Arts Business & Hospitality Events
02.19.2020

Alum finishes third among ‘Chopped’ champions

After advancing to the “Grand Finale” of a five-episode “Chopped” championship, Chef Kristina Wisneski, ’13, was eliminated in the finale’s second round, which aired Tuesday on Food Network.

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality
02.12.2020

Feb. 29 ‘murder mystery’ to tempt, tease dinner patrons

The 2020 edition of the Student Engagement Office’s Murder Mystery Dinner is scheduled for Leap Day Saturday, Feb. 29 in the Mountain Laurel Room of Penn College’s Thompson Professional Development Center. Tickets for students ($16.95; flex or declining balance) and for faculty and staff ($19.95) are available online. For more information, consult the event poster: Murder Mystery Dinner

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Baking, Pastry & Culinary Arts Business & Hospitality Events Faculty & Staff Students
02.12.2020

Food bank benefit again nourished by campus involvement

Pennsylvania College of Technology students and instructors will again add their talents to the offerings at a popular fundraiser designed to help feed the hungry in our community.

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Art & Graphic Design Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Faculty & Staff Sciences, Humanities & Visual Communications Students
02.05.2020

Culinary grad advances to ‘Chopped’ finale

2013 Penn College culinary arts and systems graduate Kristina Wisneski was the last chef standing in a championship episode of Food Network’s “Chopped” competition show.

The episode, “$50,000 Champs Challenge: Part 3,” premiered Tuesday and pitted Wisneski, who also won an episode that first aired in February 2019, against three other champions. After successfully wowing a panel of judges with her quick creations that used mandatory mystery ingredients, she advances to “$50,000 Champs Challenge: Grand Finale,” set to premiere on Tuesday, Feb. 18, at 9 p.m.

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality
01.27.2020

Alumni ‘Chopped’ winner taking part in championship challenge

"Chopped"Kristina WesneskiTune in on Tuesday, Feb. 4, to watch Chef Kristina Wisneski, ’13, battle other “Chopped” champions on Food Network’s popular competition show. Wisneski, who earned a bachelor’s degree in culinary arts and systems, first appeared on Season 40 of “Chopped” in February 2019, when she was named winner of an episode titled “Wonton Wonder.” This time around, Wisneski is taking part in “$50,000 Champs Challenge: Part 3.” The episode is set to premiere at 9 p.m. and will be rerun three hours later (at midnight, Feb. 5), and at 7 p.m. Feb. 18. Wisneski is sous chef of Ripplewood Whiskey & Craft, in Ardmore. In 2019, the restaurant was listed among the 25 best new restaurants in Philadelphia’s western suburbs by Main Line Today. At the 2020 Pennsylvania Farm Show, Penn College students worked as assistants to Wisneski s she demonstrated a recipe on the Culinary Connection stage and prepared samples for the audience.

Alumni Baking, Pastry & Culinary Arts Business & Hospitality
01.14.2020

Farm Show activities illustrate Penn College’s hands-on magnetism

Penn College’s inspiring majors made their customary splash throughout the Pennsylvania Farm Show in Harrisburg (Jan. 4-11), as a rotating regiment of subject experts satisfied each day’s crowds – intellectually and nutritionally – at the nation’s largest indoor agricultural expo. In addition to the photo gallery below, the college’s involvement was covered by the Pennsylvania Cable Network and the Williamsport Sun-Gazette, which featured the schools of Nursing & Health Sciences and Business & Hospitality in its editions.

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