News about Business & Hospitality Management

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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Fall Food Show Winners Announced at Penn College

The Best of Show recipient in Penn College’s Fall Food Show was prepared by students Kelsie F. Thomas (left), of Darby, and Ashley R. Potrzebowski, of Williamsport, as part of their Advanced Garde Manger course. They were tasked with creating a cold platter and charcuterie board.

Pennsylvania College of Technology announced winners of its Fall Food Show, held Dec. 1 at the college.

Earning the Chef Eugene Mattucci Best of Show Award was the student duo of Ashley R. Potrzebowski, of Williamsport, and Kelsie F. Thomas, of Darby, for their “Beer & Pub Style Christmas” platter and charcuterie board. Their entry, completed as a final project for the Advanced Garde Manger course, included a salad of kale, dried cranberries and pecans with orange vinaigrette; haymarket pate en croute with sage-infused aspic; cured and smoked turkey breast; onion chutney; and beer cheese dip with garlic-butter pretzel bites. Both students are pursuing degrees in culinary arts technology.

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Creativity Reigns in Scholars-and-Scents Display

'Tis the season for yuletide greenery, beautifully incorporated by Rachel L. Hill, of Centre Hall, enrolled in landscape/horticulture technology: plant production emphasis.

Applied management student Brittany L. Mink, of Allentown, who earned a baking and pastry arts degree in 2016, designed this delicate entry in the Wedding Composite category.

Andrea L. Solenberger, of Harrisburg, pursuing a degree in applied management, honored her baking and pastry arts degree with delicious detail.

The black, gold and green of Jamaica's flag is recreated by Jessica T. Haynes, a culinary arts and systems student.

Another baking and pastry arts alum enrolled in applied management – Alexis L. Kepley, of Reading –  stacked "cupcakes" that are too pretty to eat!

End-of-year projects in The Art of Floral Design, an elective taught by alumna/business owner Karen R. Ruhl, form a striking array just inside the Madigan Library entrance. The class (HRT 260) is open to all students, regardless of academic major or experience level, and each final piece is chosen in conjunction with the instructor to ensure that it is “neither too simple nor too complicated to complete in the given time period.” The designs are created using the accumulated fundamental skills learned during the semester, and students choose the container, flowers and foliage required to implement them, as well as meet all the requisite elements and principles. The projects will be on display through Tuesday.

Penn College’s Fall Food Show Slated for Dec. 1

A dessert prepared by R. Colby Janowitz received first prize in its category at Penn College’s Spring 2017 Food Show. Students will again display their works for the public at the Fall 2017 Food Show on Dec. 1 in the college’s Thompson Professional Development Center.

Feast your eyes on the artistic final projects of students in Pennsylvania College of Technology’s baking and pastry and culinary arts majors on Dec. 1 at the college’s Fall Food Show.

The event, open to the public from 10 a.m. to 1:30 p.m. in the college’s Thompson Professional Development Center, will feature a display of eye-pleasing, student-made desserts, hors d’oeuvre trays, chocolate sculptures and more, along with interactive tastings through 1 p.m.

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Faculty Member’s Baseball Research Published in Economics Journal

Chip D. Baumgardner

Recent research by a Pennsylvania College of Technology faculty member shows the importance of non-game entertainment in drawing fans to minor league baseball games.

The findings, published in Volume 23, No. 2 of the Pennsylvania Economic Review, were the result of six years of research by Chip D. Baumgardner, associate professor of business administration/management at Penn College, and Michael J. Gallagher, of DeSales University. Their article is titled “State College Spikes: Examining the Promotion of Minor League Baseball.”

“At one point in time, little supplementary activity was designed to augment the game as a way to entertain fans,” they wrote. “Today it is common to see a myriad of events occurring throughout the course of the baseball game.”

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Getting Up to Speed, Down to Business

Mark A. Ciavarella, associate professor of business administration/management, talks with students about their business ideas.

Ciaveralla shows students how to analyze their competition.

Hundreds of area high school students packed into Penn’s Inn on Wednesday to sharpen their entrepreneurial acumen. The students are participating in the Pennsylvania Entrepreneurship Challenge, a project of the World Council on Financial Literacy. At the event, Mark A. Ciavarella, associate professor of business administration/management at Penn College, and Tim Keohane, director of the small business development center at Lock Haven University, took students – who arrived with a business idea – through the steps of developing a business plan, from explaining the need their business will meet, through analyzing the competition, identifying their target market, and estimating their start-up costs and profits. After a three-hour session that alternated large-group instruction with work time, the students returned to their schools with skills to write their business plans and enter the Pennsylvania Entrepreneurship Challenge competition. The event was organized by Carolyn Shirk, vice president of World Council on Financial Literacy.

Visiting Chef Series Celebrates 25th Anniversary

During preparation for the college’s first Visiting Chef dinner in 1992, students Ric Newton and Vanessa Buck study the technique of Visiting Chef Richard L. Kimble Jr.

From the Fall 2017 Penn College Magazine: The Visiting Chef Series was established to inspire students by working alongside the nation’s best chefs. A quarter-century and more than 50 chefs later, renowned culinarians continue to bring the vision to life. Read student memories and view a visual history of the series.

Penn College’s Le Jeune Chef Honored by Wine Spectator

Pennsylvania College of Technology’s Le Jeune Chef Restaurant is among Wine Spectator magazine’s 2017 “Award of Excellence” winners.

Wine Spectator reaches over 3 million readers with each issue and is the largest paid wine-focused/wine-lifestyle magazine.

Its annual Restaurant Awards, which are published in the August issue, acknowledge the best wine lists in the world. Winning restaurants offer interesting wine selections that are appropriate to their cuisine and appeal to a wide range of wine lovers.

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Restaurant Again Favored Among Area Newspaper’s Readers

Michael R. Triassi, Le Jeune Chef’s director of sales and restaurant operations, receives a silver Reader’s Choice Award from Becky Fitzwater, an advertising representative for the Milton Standard-Journal.

For the second year, Le Jeune Chef Restaurant has received silver honors in the Milton Standard-Journal’s annual Reader’s Choice Awards. The Standard-Journal ran a Reader’s Choice contest form in its daily newspapers and provided ballots to local businesses for submission by their patrons. Voters could also fill out ballots online and write in additional categories. Becky Fitzwater, an advertising representative for the newspaper, delivered a certificate to the restaurant on Friday, signifying that it was the second-highest vote-getter in the Best Restaurant category. Le Jeune Chef presents a fine-dining experience hosted by Penn College’s School of Business & Hospitality. The restaurant offers a gourmet menu, much of it prepared by students, and features the area’s most extensive wine list. The full list of award winners will be announced in the newspaper in July. To make a reservation, call 570-320-CHEF (570-320-2433). To view menus and special events, visit the restaurant’s website.
Photo by Anna C. Miller, marketing and communications specialist for the School of Business & Hospitality

Students Gain ‘Tons’ of Hospitality Experience at Iconic Event

Penn College culinary arts and systems students R. Colby Janowitz, of Westminster, Md.; Amaris T. Smith, of Williamsport; and Cy C. Heller, of Milton, work an à la carte lunch in the Turf Room on Oaks Day at Churchill Downs.

Pennsylvania College of Technology students returned from the 2017 Kentucky Derby with a wealth of experience in high-volume hospitality, courtesy of Churchill Downs food operator Levy Restaurants.

“Working at the Kentucky Derby was an insane, amazing, life-changing experience,” said R. Colby Janowitz, who received both a bachelor’s degree in culinary arts and systems and an associate degree in hospitality management from Penn College in May. It was the second trip to the Kentucky Derby for the Westminster, Maryland, native.

Janowitz joined 24 other Penn College students – and faculty member Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts – in the kitchens of Churchill Downs during Derby Week, a series of events that culminates in the storied Kentucky Derby, which this year drew a crowd of 158,000.

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Cross-Campus Collaboration Infuses Hundreds of Visiting Pupils

Horticulture instructor Carl J. Bower Jr. guides Warrior Run fourth-graders in a sensory exploration of the ESC’s plant life.

Roy A. Fletcher, assistant professor of business administration/banking and finance, talks with Stock Market Challenge participants from area high schools about the future of artificial intelligence in accounting. The School of Business & Hospitality hosted the grand finale celebration for the Stock Market Challenge, an annual competition for Lycoming County high schools and middle schools that is sponsored by the Williamsport Sun-Gazette.

Faculty members (and Penn College grads) Michael K. Patterson, welding lecturer, center, and Benjamin K. Myers, welding instructor, right, judge a competition among students enrolled in Penn College NOW welding courses. While their teachers attended professional development with Penn College faculty liaisons – a requirement to ensure that Penn College courses taught at high schools meet the same rigor as those taught on campus – the students showed their skill in shielded metal arc welding. Following the contest, they took part in a hands-on demonstration by Fronius USA, which has entrusted several pieces of equipment to the college.

In the closing weeks of the spring semester, the College Transitions Office and academic schools hosted more than half a dozen events for pupils in area elementary, middle and high schools. From a field trip for Warrior Run fourth-graders that spanned the main campus and Schneebeli Earth Science Center, to days set aside for students to visit the college labs that correspond with their Penn College NOW courses, hundreds of students received hands-on lessons in “degrees that work,” thanks to help from college faculty. Events for Penn College NOW students included a Horticulture Day, engineering design visit, Accounting Day, Web Page Design Day and Welding Day.

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