News about Business & Hospitality Management

Penn College Savors the Kentucky Derby

Follow Penn College culinary students as they experience the 2018 Kentucky Derby as key members of the Levy Restaurants team. Twenty-eight students and 10 alumni spent five long, fulfilling days cooking for thousands of patrons at the prestigious clubs and suites overlooking iconic Churchill Downs. The one-of-a-kind experience at the renowned event is a valuable component of the students’ culinary education. “I don’t think anyone can understand how much food – and how high of a quality the food is – without actually seeing it and being here in the dining room looking at it,” culinary arts and systems student Bridget M. Callahan says in a 16-minute documentary added to the college’s YouTube channel. “It’s a lot of work during the week, but once you walk out there, it’s pretty awesome.”

Visitors Get Eyeful on Aptly Named ‘Summer Preview Day’

Admissions Counselor Lee A. Dawson provides an overview of life at Penn College during a welcome session in the Klump Academic Center Auditorium.

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, shows families around the kitchens where students prepare fine food for Le Jeune Chef Restaurant.

Michelle D. Karchik, a student ambassador and physician assistant student from Clarence, leads a group on a tour of campus.

Christopher H. Van Stavoren, assistant professor, talks with families about the ins and outs of the college’s automotive technology majors.

Penn College welcomed nearly 100 potential students and their guests Friday for the season’s second Summer Preview Day. The visitors explored instructional labs; enjoyed campus and housing tours; and connected with Admissions, Student Activities, Athletics, Financial Aid and other resources. The final Summer Preview Day will be from 9 a.m. to 2 p.m. Saturday, July 28.

Culinary Arts Faculty Presents Session for Consumer Science Group

Chef Paul Mach

A member of Pennsylvania College of Technology’s hospitality faculty recently presented a session at the Pennsylvania Association of Family & Consumer Sciences annual conference in Scranton.

Chef Paul Mach, assistant professor of hospitality management/culinary arts, offered two sessions to the association’s members, providing tips for teaching about – and cooking with – a large variety of grains and dried legumes. The well-attended sessions included samples, recipes and other handouts, and a demonstration. Among grains featured in the recipes are quinoa, kamut and black forbidden rice.

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Hospitality Students Savor the Kentucky Derby

Pennsylvania College of Technology hospitality students were the big winners at the 2018 Kentucky Derby. A contingent of 28 students and 10 alumni worked for Levy Restaurants at Churchill Downs throughout Derby Week, a commitment captured in a video added to the college’s YouTube channel. The Penn College representatives played a key role in food production for the exclusive clubs and suites overlooking the iconic track. The long days and mass quantities of food provided a unique, invaluable experience for the students at one of the world’s most prestigious sporting events. “The Derby would not be successful without the Penn College kids’ contribution to this event,” says Chef Robin Rosenberg, chef de cuisine for Levy Restaurants. “They are amazing. They are enthusiastic. Their passion, their work ethic, second to none.”

Photo gallery

Long Days’ Journey to Post Time

Hospitality students are pumped for an exciting week at the Kentucky Derby as they arrive for their first day of work.

Horse-racing aficionados know the Kentucky Derby as “the most exciting two minutes in sports,” but students from Penn College’s School of Business & Hospitality – who have been making the pilgrimage to Churchill Downs for a quarter-century – know firsthand the rigorous and rewarding schedule leading up to those 120 seconds. Go behind-the-scenes with the college’s enterprising entourage as they travel, mince, stand, peel, stay awake and prep for hours … and savor every moment of the exhausting experience. (A YouTube video captures more of the week’s action.)

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Last updated May 14, 2018 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Business & Hospitality Management, Faculty & Staff, Students | This gallery contains 39 photos. | Tagged as | Leave a comment

Penn College Baja Team Pumped for Kansas Competition

Members of the Penn College Baja SAE team take a well-earned break during their April competition in Maryland. Standing from left are: Myron D. Milliken, Lewistown; Matthew J. Nyman, Lock Haven; Todd R. Mercer, Williamsport; Dylan A. Bianco, State College; Christopher M. Schweikert, Jamison; Mathias Decker, Farmington; Shujaa AlQahtani, Saudi Arabia; Trevor M. Clouser, Millmont; Daniel M. Gerard, Doylestown; Joshua J. Cover, Selinsgrove; adviser John G. Upcraft; and Jonathan R. Sutcliffe, Orangeville. Sitting on the car from left are: Logan B. Goodhart, Chambersburg; Johnathan T. Capps, North Wales; and Mark A. Turek, Red Lion. Sitting on the ground is alumnus Zach Mazur, who started the college’s Baja SAE team in 2005.

During the past few years, the Pennsylvania College of Technology Baja SAE team has been among the world’s best. Now, the dedicated students want to be the best.

Penn College can obtain that lofty ranking when it competes against 99 other schools in the next Society of Automotive Engineers event, scheduled for May 17-20 in Pittsburg, Kansas.

“Our goal is to win the endurance race,” said Logan B. Goodhart, a manufacturing engineering technology major from Chambersburg, who serves as team captain. “Our car has a lot of potential. We just have to play things smart and have a little luck.”

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Hospitality Students’ Passion Feeds ‘Visiting Chef’ Experience

Magdalen C. Bennett, of Erie, pipes a sea scallop-lobster mousse onto a salmon filet for the first course.

Leaders in their field, Chefs Robin Rosenberg and John G. Scourlas shared their time, talent and words of wisdom with Pennsylvania College of Technology hospitality students during the Spring 2018 edition of the college’s Visiting Chef Series. The chefs spent three days on campus visiting students in classrooms, working alongside them in the School of Business & Hospitality’s kitchens, and serving the elegant Visiting Chef Dinner. Proceeds from the dinner are used to fund scholarships for students in the college’s four culinary arts, baking and pastry arts and hospitality management majors. In comments to the dinner’s guests, Rosenberg, vice president and chef de cuisine of Levy Restaurants, said he was inspired by the passion he encountered in Penn College students. Rosenberg leads teams to create high-end dining experiences for thousands of guests at sports and entertainment venues and events across the nation, including the Super Bowl and the Grammy Awards. Scourlas, the award-winning senior pastry chef for Levy Restaurants, is part of that team, based at the Georgia World Congress Center, one of the five largest convention centers in the U.S.

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USA Science Festival: Where ‘D.C.’ Stands for ‘Definitely Cool’

Interactive inspiration for tomorrow's innovators

A national leader in applied technology education returned to the nation’s capital this past weekend, serving up a second helping of “A Taste of Technology” at the USA Science & Engineering Festival. Students again led the presentations of a popular program subtitled, “Sweet and Savory Science,” joined by Penn College faculty members Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts; Chef Mary G. Trometter, assistant professor of food and hospitality management/culinary arts; Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts; and Brian M. McKeon Sr., assistant professor of physician assistant. The college’s 400-square-foot exhibit featured three stations, enlisting the public’s hands-on help (and rewarding their taste buds on the other side of the demos).

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Hospitality Students Hired for Kentucky Derby Internships

A group of Penn College students (shown here, including alternates) have been hired by Levy Restaurants to help prepare food for VIP venues at Churchill Downs during the 144th running of the Kentucky Derby on May 5. They will be accompanied by Chef Charles R. Niedermyer (back right), instructor of baking and pastry arts/culinary arts.

Twenty-eight Pennsylvania College of Technology students and 11 graduates have been selected to help prepare and serve food in the high-end venues of Churchill Downs during the 144th running of the Kentucky Derby on May 5.

The Derby, known as the most exciting two minutes in sports, is steeped in tradition – like mint juleps, spectacular hats and the playing of “My Old Kentucky Home.” A behind-the-scenes tradition for more than 25 years has been the involvement of Penn College students.

The event provides a one-of-a-kind learning experience for the aspiring hospitality professionals, who are pursuing degrees in baking and pastry arts, culinary arts, and hospitality management. Some of this year’s staffers are returning for the second, third or fourth time in their collegiate careers.

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Penn College Again to Exhibit at Nation’s Largest Science Festival

Penn College will reprise its “A Taste of Technology: Sweet and Savory Science” presentation at the 2018 USA Science & Engineering Festival, scheduled for April 7-8 in Washington, D.C.

Pennsylvania College of Technology will reprise its participation at the 2018 USA Science & Engineering Festival – the largest event of its kind nationwide – showcasing how science, technology, engineering and math play an integral role in culinary activities.

Faculty and students from Penn College will once again present hands-on demonstrations during the crowd-pleasing “A Taste of Technology: Sweet and Savory Science” for the thousands of people looking to experience STEM fields at the biennial festival. The event is set to take place April 7-8 at the Walter E. Washington Convention Center in Washington, D.C.

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Students to Join Chef of Super Bowls to Prep Benefit Dinner

Chef Robin Rosenberg

A chef whose culinary creativity has been evidenced at Super Bowls, the Grammy Awards and the Kentucky Derby is set to lend his knowledge to Pennsylvania College of Technology students as they join him in the next edition of the college’s Visiting Chef Series.

Robin Rosenberg, vice president and chef de cuisine for Levy Restaurants, will spend three days on campus, working with students in the college’s School of Business & Hospitality to create an elegant meal on Friday, April 20. Proceeds from the Visiting Chef Dinner fund scholarships in the college’s baking and pastry arts, culinary arts and hospitality management majors.

Rosenberg will be joined by Chef John G. Scourlas, senior pastry chef for Levy Restaurants, who will also lead and mentor students.

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Alumni Sweethearts Celebrate Inspiring Mentors, Enduring Love

Alumni Sweethearts Chris Y. and Beth L. (Rozman) Cummings enjoy a Victorian House stay during their return to campus.

A couple who met at freshmen orientation – during the summer of 1998 – returned to campus this past weekend as the 2018 Alumni Sweethearts.

Chris Y. and Beth L. (Rozman) Cummings, of Elizabethtown, enjoyed an overnight stay in the Victorian House and dinner at Le Jeune Chef Restaurant as winners of Alumni Relations’ seventh annual Alumni Sweethearts contest. Due to the start of Spring Break, the alumni enjoyed a particularly quiet weekend at their alma mater.

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Penn College Students Assist Food Network Star at PA Farm Show

Penn College students (from left) Amaris T. Smith, of Williamsport, Bridget M. Callahan, of Pottsville, Jacob W. Parobek, of Seltzer, Brittany L. Mink, of Allentown; and Paul J. Herceg, of Chalfont, are among 11 Penn College student volunteers who helped to showcase recipes made from quality Pennsylvania ingredients at the 2018 Pennsylvania Farm Show.

An “Iron Chef” was among the culinarians who joined Pennsylvania College of Technology students to showcase the quality ingredients produced by Pennsylvania farms at the state Farm Show.

The students volunteered the final days of their winter break at the event, where they worked with some of Pennsylvania’s best chefs – and Food Network star Chef Alex Guarnaschelli – to prepare ingredients for the chefs’ demonstrations on the PA Preferred Culinary Connection stage and to cook samples of the recipes for Farm Show visitors.

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D.C.-Based Restaurant Group to Visit in February

Star Restaurant GroupFour representatives of a leading restaurant development, management and ownership company based in Washington, D.C., will be on campus Feb. 7-8 to talk with students in Penn College’s School of Business & Hospitality. The Star Restaurant Group will conduct seminars in several classes and interview for positions within The Walrus Oyster & Ale House, its casual fine-dining restaurant inspired by the surrounding Chesapeake Bay area, and Chicken + Whiskey, a “neighborhood comfort bar” developed in response to the South American rotisserie chicken craze. Scheduled to visit are Stuart R. Damon, managing principal of SRG; Benjamin Nichols, the group’s culinary director; Chef Enrique Limardo, culinary director/partner of Chicken + Whiskey; and Carla Sevilla, restaurant manager at Walrus Oyster & Ale House.

Students Invited to Serve Gala Dinner at Governor’s Residence

Eight exceptional students in Penn College’s hospitality majors were selected to help prepare and serve food for the Pennsylvania Governor’s Residence Annual Winter Gala in December. From left are Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts; students Austin B. Ovens, of Elizabethtown, Mallory A. Hoffman, of Pottsville, Jacob W. Parobek, of Seltzer, and Kelsie F. Thomas, of Darby; Pennsylvania First Lady Frances Wolf; Gov. Tom Wolf; and students Magdalen C. Bennett, of Erie, Bridget M. Callahan, of Pottsville, Amaris T. Smith, of Williamsport, and Charlie E. Cooke, of Wayne.

A formal event at the Pennsylvania Governor’s Residence was the destination for eight exceptional Pennsylvania College of Technology hospitality students, who were given the opportunity to showcase their skills and work alongside the residence’s executive chef.

For close to 15 years, students and faculty in the college’s School of Business & Hospitality have worked with the executive chef for the Governor’s Residence, Chef Barry Crumlich, on the Culinary Connection stage at the Pennsylvania Farm Show. There, the students help some of Pennsylvania’s top chefs to prepare dishes for live demonstrations. Along with Crumlich, the students have shared the stage with Pennsylvania governors and first ladies.

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Pennsylvania College of Technology is a special mission affiliate of The Pennsylvania State University