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Culinary grad to appear on new episode of Food Network’s ‘Chopped’

Wisneski (with Zachary Derck, another culinary grad) in a 2012 file photo
Wisneski (with Zachary Derck, another culinary grad) in a 2012 file photo

Chef Kristina Wisneski, a 2013 Penn College culinary arts and systems graduate who has been making a name in the Philadelphia culinary scene, is set to appear on the “Wonton Wonder” episode of the Food Network show “Chopped” airing at 9 p.m. Tuesday, Feb. 12. (Rebroadcasts include 9 p.m. and midnight Thursday, Feb. 21.)

Wisneski is executive chef of Amis Trattoria in Chester County. She began her culinary career under the wing of fellow Penn College graduate and highly regarded Philadelphia-area Chef Andrew Masciangelo, ’97, at Savona in Gulph Mills. (Masciangelo has twice returned to Penn College as part of its Visiting Chef Series.) While at Savona, the Zagat restaurant guide included Wisneski in a roundup of “20 Sous-Chefs to Watch in Philly.”

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality

Graduate chef creates feasts for the eyes on Instagram

Colleen S. Masteller, a 2016 graduate of Penn College’s culinary arts and systems major, made PA Eats’ list of “20 Food-Loving Pennsylvanians to Follow on Instagram.” Masteller – who also maintains the In Whites blog – is a kitchen manager at Sawhorse Café in Williamsport; hosts a series of pop-up, limited-seating dinners; and populates her Instagram account with “poetic” photos of finished dishes, ingredients and life in the kitchen, according to PA Eats. PA Eats is an online publication dedicated to Pennsylvania food and drink news.

Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Students

Winners announced in Penn College Food Show

As part of Pennsylvania College of Technology’s annual Food Show, culinary arts technology students Summer L. Showers, left, of Aspers, and Chelsea L. Gray, of Marysville, receive the Chef Eugene Mattucci Best of Show award for their “Game Meats From the Hunt” platter and charcuterie board.

Pennsylvania College of Technology recently announced the winners of its annual Food Show.

The Food Show provides a venue for students to share their final projects in several courses and to gain feedback from industry professionals who judge their work. At the same time, it offers a learning experience for high school students interested in hospitality-related careers, who make a visit to the show as part of a daylong campus experience.

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

Instructor named among Top 25 by Bake magazine

Chef Charles R. Niedermyer

A Pennsylvania College of Technology graduate-turned-instructor was recognized as one of the nation’s leading educators and mentors in Bake magazine’s annual “Twentyfive” special edition.

Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Penn College, was profiled with 24 other industry leaders in the magazine’s November 2018 issue.

“For the first time, we turn the spotlight on education in our annual Twentyfive special edition, highlighting professional educators and mentors who go above and beyond to educate, inspire and lead in the fields of baking, pastry and chocolate,” editor John Unrein notes in the issue. “They work tirelessly to help the industry reach new heights and achieve excellence in quality and presentation.”

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Baking, Pastry & Culinary Arts Business & Hospitality General Information

College establishes advanced credit agreement through ProStart

This fall, Pennsylvania College of Technology entered an advanced credit agreement with the ProStart program to pave the way for high school students to get a head start on their degree, eliminate duplication of instruction and, ultimately, make a college degree more affordable.

ProStart, administered by the National Restaurant Association Educational Foundation, is a nationwide, two-year program for high school students that cultivates tomorrow’s restaurant and food service industry leaders. The curriculum was developed by industry and academic experts and reaches more than 90,000 students in 1,700 high schools and career and technical education centers.

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

Students work alongside celebrity chefs at Breeders’ Cup

Pennsylvania College of Technology was part of the culinary team at the 2018 Breeders’ Cup Championships at Churchill Downs in Louisville, Kentucky. From left, baking and pastry arts student Amanda M. Brandt, of Etters, York County; Chef Takao Iinuma, of Genji Sushi; and Penn College’s Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, work alongside Iron Chef Masaharu Morimoto during a demonstration in “The Mansion” at Churchill Downs.

Pennsylvania College of Technology hospitality students worked alongside some of the nation’s top chefs as part of the culinary team preparing food for guests of the 2018 Breeders’ Cup World Championships.

The annual November event is the unofficial culmination of the thoroughbred horse racing season. The two-day extravaganza attracts the best horses, trainers and owners from across the globe, along with its share of celebrity fans.

This year, the event was held at Churchill Downs in Louisville, Kentucky. Sixteen Penn College students made the trip to the Bluegrass State to spend three days in the kitchens that serve the Downs’ most high-end venues.

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State Senate Appropriations Committee chair tours campus

Always engaged and advocating for the college, Yaw (right) converses with Browne in the atrium of the Breuder Advanced Technology & Health Sciences Center.

State Sen. Patrick M. Browne, chairman of the Senate Appropriations Committee, visited Pennsylvania College of Technology on Thursday.

Browne, who represents the 16th District – which includes Allentown and other municipalities within Lehigh County – came to campus after presenting an election and legislative update at a breakfast sponsored by the Williamsport/Lycoming Chamber of Commerce.

He was invited by fellow Appropriations Committee member Sen. Gene Yaw, who also serves as chairman of the Penn College Board of Directors. Yaw also hosted the Chamber legislative update event, held at the Genetti Hotel in Williamsport.

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

Students to prepare cuisine for elite Breeders’ Cup crowds

Horses parade to the paddock at Churchill Downs, in Louisville, Ky., in May. Pennsylvania College of Technology hospitality students will again work alongside celebrity chefs in the Downs’ premier venues during the Breeders’ Cup Championships, Nov. 2-3.

Pennsylvania College of Technology students are set to return to the famed Churchill Downs racetrack, where they will work alongside celebrity chefs to feed guests of horse racing’s prestigious Breeders’ Cup World Championships.

Sixteen students in the college’s baking and pastry arts, culinary arts and hospitality management majors will leave campus Oct. 31 and spend the next three days in the kitchens of Churchill Downs in Louisville, Kentucky. They will be accompanied by Chef Charles R. Niedermyer, instructor of baking and pastry arts, who is an alumnus of the college.

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Morgan Foundation grant pushes scholarship fund past $1 million

A second gift of $500,000 from the Tamaqua-based John E. Morgan Foundation has boosted an endowed scholarship fund at Pennsylvania College of Technology to more than $1 million.

The John E. Morgan Scholarship gives first preference to graduates of Tamaqua Area High School who are pursuing “a degree that is not readily available from other institutions, at a comparable price, within the Commonwealth of Pennsylvania.”

Examples of such programs offered at Penn College include, but are not limited to, culinary arts and systems, web and interactive media, building science and sustainable design, health information management, industrial design, plastics and polymer engineering technology, emergency management technology, and aviation maintenance technology.

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Baking, Pastry & Culinary Arts Business & Hospitality Students

Culinary students spend summer cooking on French Riviera

Pennsylvania College of Technology culinary arts and systems students Amaris T. Smith (left) of Williamsport, and Dylan H. Therrien, of Reading, pause from their internship work in the kitchens of French Riviera luxury resort Le Mas Candille to join Therrien’s mother, Tracey.

Two Pennsylvania College of Technology culinary arts students added a measure of clarity to their career aspirations during summer internships on the French Riviera.

“It really changed my perspective on things, on how I want to do things when I own my own restaurant,” said Amaris T. Smith, of Williamsport.

Smith and Dylan H. Therrien, of Reading, spent two months in the kitchens of Le Mas Candille, a luxury hotel and spa in Moujins, France, a picturesque village near Cannes. Both are pursuing bachelor’s degrees in culinary arts and systems. The resort featured two gourmet restaurants: a poolside restaurant called La Pergola, and the Michelin-rated Le Candille, an intimate boutique restaurant.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Penn College Magazine Penn College Magazine Feature Students

Journey to the Winner’s Circle: Kentucky Derby Is a Culinary Marathon for Students

Culinary arts and systems student Jacob W. Parobek, of Seltzer, joins classmates to watch the storied Kentucky Derby from a rainy rooftop.
Culinary arts and systems student Jacob W. Parobek, of Seltzer, joins classmates to watch the storied Kentucky Derby from a rainy rooftop.
On Wednesday, three days before the Derby, students, from left, Bridget M. Callahan, of Pottsville; Bailey L. Frey, of Watsontown; Bethany R. Taylor, of Moosic; and Stephanie C. Myers, of Catawissa, step away from the kitchens to take in the world-famous track.
On Wednesday, three days before the Derby, students, from left, Bridget M. Callahan, of Pottsville; Bailey L. Frey, of Watsontown; Bethany R. Taylor, of Moosic; and Stephanie C. Myers, of Catawissa, step away from the kitchens to take in the world-famous track.

From the Fall 2018 Penn College Magazine: Penn College writer/video editor Tom Speicher embedded with hospitality students as they traveled to the 2018 Kentucky Derby. For a quarter century, Penn College students have joined the Derby’s culinary team. Read “Journey to the Winners’ Circle.”

Alumni Baking, Pastry & Culinary Arts Business & Hospitality

Alumnus Flavorfully Travels From Protégé to Pioneer

Manuel S. Baez Jr.Alumnus Manuel S. Baez Jr., executive chef at Big Water Grille in Incline Village, Nevada, is profiled in the Aug. 23 edition of the Tahoe Daily Tribune. The article traces his involvement with cooking from childhood through his 2011 degree in culinary arts technology to the multicultural influences he brings to the restaurant’s patrons. The article also references alumna Kristi (Ritchey) Genova – featured in Penn College’s magazine and in a YouTube video (and as a returning Visiting Chef) – who has encouraged and enhanced his career.

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

Publication Taps Chef Charles for Chocolate Know-How

In a recent issue of Bake Magazine, Chef Charles R. Niedermyer II, an instructor of baking and pastry arts/culinary arts, shares valuable ideas for cake decorators wishing to elevate their creations with gourmet chocolate. “Selecting chocolate is critical to success,” says Niedermyer, who holds Penn College degrees in baking and pastry arts and technology management. “In terms of purchasing chocolate, there are important factors to consider.”

Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management

Penn College’s Le Jeune Chef Honored by Wine Spectator Publication

Penn College’s Le Jeune Chef Restaurant has again earned an Award of Excellence from Wine Spectator magazine. The restaurant, which offers a teaching-learning environment for faculty and students, has been honored by Wine Spectator every year since 1995.

Pennsylvania College of Technology’s Le Jeune Chef Restaurant was named an “Award of Excellence” winner by Wine Spectator magazine.

Wine Spectator is the largest paid wine-focused/wine-lifestyle magazine, reaching more than 3 million readers with each issue. The magazine’s annual Restaurant Awards program recognizes the most exciting wine lists around the world. Honorees are published in its August issue.

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