News about Baking, Pastry & Culinary Arts

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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Student Puts Skills to Use to Allay Her Worry, Help Her Hometown

Penn College baking and pastry arts student Natascha G. Santaella, of Guaynabo, Puerto Rico, began baking to alleviate her stress and help those back home after hurricanes devastated the island. She organized a sale of bread, rolls and cheesecakes on Oct. 19 that raised over $1,000 for United for Puerto Rico.

When September hurricanes left a path of destruction in Puerto Rico, Pennsylvania College of Technology student Natascha G. Santaella felt a variety of painful emotions.

“I spent around six days stressing and having a very hard time with me having all the luxuries I currently do and my family not having any,” the Guaynabo, Puerto Rico, resident said.

Santaella said that her hometown is without power and water, and downed trees are blocking access to the neighborhood park, but it was spared the worst damage.

“For some of my friends, the damage has been minimal, but for a lot more of them, they live in fear of being assaulted in their own homes,” Santaella said. “They feel helpless in the situation, and mostly they are scared of what is to come. I’ve still not been able to contact my father’s side of the family, but I hope they are well and being cared for.”

To alleviate her stress, Santaella immersed herself in what she knows best: baking.

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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.

Silver Anniversary, Golden Opportunity

Culinary giants joined forces to mark the 25th anniversary of the Visiting Chef Series at Penn College, an event celebrated in a new video on the college’s YouTube channel. “Louisiana’s culinary ambassador to the world” Chef John Folse, along with his renowned restaurant partner Chef Rick Tramonto, internationally heralded Pastry Chef Donald Wressell and Penn College alum Chef Elaine Gardner worked side-by-side in April with School of Business & Hospitality students to prepare an elegant, five-course fundraising dinner at the college’s Le Jeune Chef Restaurant. “Nothing speaks success more than growth,” Folse says. “So when you see the growth at a facility – the growth of the kitchens; the growth of the student body; the quality of the instructors; the support of the community; tonight, we have another sell-out crowd – what does that say? That says that there’s real wonderful happenings here. … There’s just no doubt about it: There’s something great happening in culinary here at Penn College. I want to be here just to continue to see what’s gonna happen next!”

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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Culinary Student Featured on ‘Home & Backyard’ Series

Peirce A. Connelly

Culinary arts and systems student Peirce A. Connelly was featured on Saturday’s episode of WNEP’s “Home & Backyard” television series, sharing well-learned kitchen tips. Host Jackie Lewandowski visited Front Street Station in Northumberland, where Connelly is completing an internship. During the seven-minute segment, the young chef, who’s been working at Front Street Station for more than seven years, discussed the restaurant’s offerings and showed his kitchen know-how while he taught viewers to prepare chicken cacciatore, a Front Street Station specialty. “I am studying under the kitchen manager as well as the owner, learning things ‘that they won’t teach you in culinary school,’ as (the) owner would say. But in all reality, the school most certainly set me up for success,” Connelly said. “I am learning how we do our ordering, purchasing and recovering, prepping for banquets, coming up with specials, as well general line-cook duties. I am very glad that Penn College allowed me to do my internship at the place I had been working.” Connelly’s “on-camera” work as a student has also included helping with demonstrations on the Culinary Connection stage at the Pennsylvania Farm Show. Connelly, of Northumberland, plans to graduate in August.

Faculty Member Named One of Top 10 Pastry Chefs in America

Niedermyer accepts applause as he's announced among the Top 10 honorees.

A Pennsylvania College of Technology faculty member has received one of the highest honors bestowed on pastry chefs: a spot among Dessert Professional Magazine’s Top 10 Pastry Chefs in America.

Chef Charles R. Niedermyer, of State College, an instructor of baking and pastry arts and culinary arts, was named to the 2017 Top Ten list by Dessert Professional publisher Matthew Stevens and editor Tish Boyle, who selected honorees based on their talent, creativity, contributions to the industry and dedication to creating high-quality confections.

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Last updated June 6, 2017 | Posted in Alumni, Baking, Pastry & Culinary Arts, Business & Hospitality, Faculty & Staff, Students | This gallery contains 3 photos. | Tagged as | Leave a comment

Niedermyer Among Nation’s Top Pastry Chefs

Chef Charles R. Niedermyer

Chef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, has been named among the 2017 Top 10 Pastry Chefs in America by Dessert Professional Magazine. The magazine’s publisher, Matthew Stevens, and editor, Tish Boyle, selected the honorees based on their talent, creativity, contributions to the industry and dedication to creating high-quality confections. Niedermyer earned a degree in baking and pastry arts from the college in 2000, later followed by a degree in technology management. Before returning to teach at the college, he spent several years practicing his craft in the hotel, restaurant and bakery industries, including work for The Ritz-Carlton Hotel Co. In recent years, he was named a finalist for Team USA, which competed at the Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris, and received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising. Dessert Professional Magazine is the nation’s leading food service publication for the chocolate, pastry, cake, artisan bread and frozen desserts industries. Making its Top 10 list is a pinnacle achievement for pastry chefs. Niedermyer will be honored at a reception in New York City in June and featured in the August issue of Dessert Professional.

Penn College Announces Spring Food Show Winners

A water lily-inspired cake by Penn College student Rachel A. Henninger, of Bellefonte, took first place among entries in the Cakes and Decorations course at the college’s Spring Food Show.

Pennsylvania College of Technology announced winners of its Spring Food Show, a showcase of food artistry and expertise by students in the college’s hospitality majors.

The show included final projects by students in Advanced Baking Applications for Culinary Arts, who showed high-end plated desserts; Advanced Garde Manger, who produced cold-food platters and charcuterie boards; Cakes and Decorations, who decorated plant-inspired two-tier cakes; Culinary Senior Project; and Hospitality Beverage Management Service and Controls.

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Last updated May 9, 2017 | Posted in Alumni, Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Faculty & Staff, Students | This gallery contains 23 photos. | Tagged as |

College’s Hydroponic Garden Yields Vegetables, Inspiration

Plant production students at Penn College are at the forefront of the “buy local, eat fresh” movement, thanks to the hydroponic garden at the college’s Schneebeli Earth Science Center. As assistant professor of horticulture Dennis P. Skinner explains, their cross-curricular collaboration culminates in the dishes crafted by culinary arts students in Le Jeune Chef Restaurant on campus. Along the way, the horticulture/landscape technology majors get a sense of something larger than themselves. “I think that’s one of the things that drives them,” Skinner says. “They want to be part of a community; they want to give back or provide, rather than being takers.”

Interning at an Icon

Chef Virginia Willis, an acclaimed food writer, James Beard Award winner and editor at-large for Southern Living, arrived Thursday and paused for a photo with Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts. Students assigned to “The Mansion,” an exclusive Churchill Downs venue that attracts the rich and famous, will work alongside Willis.

On their first day at Churchill Downs, students unpack chocolate bars as they begin preparing 4,000 bourbon-caramel s’mores.

Students take photos at the iconic site, where they were hired to serve a weeklong internship by Levy Restaurants, which manages food operations at Churchill Downs. Levy representatives visited campus to conduct interviews with the students.

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.

Students in several majors are working hard this week throughout Churchill Downs as the facility – and horseracing fans already onsite – gear up for Saturday’s Kentucky Derby. The students are stationed in kitchens and luxury suites to prepare food and help serve guests. While Derby Week encompasses a variety of events at the Downs throughout the week, including the Kentucky Oaks race for fillies on Friday, the main event, scheduled for 6:46 p.m. Saturday, is expected to attract more than 170,000 guests.
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Students Tip Cap(stone) to Scholarship Donors in Sweet Fashion

The 15-member Pastry Food Show and Buffet Presentation Concepts class

A Grand Pastry Buffet was the centerpiece for the college’s annual scholarship reception, which offers an opportunity for recipients of the more than 200 Penn College scholarships to mingle with and thank those who have funded the scholarships. The event, held Sunday, is the final project for students in the Pastry Food Show and Buffet Presentation Concepts course. For the event, the students synthesized skills they’ve learned throughout their collegiate career, each contributing a sugar art centerpiece, a chocolate sculpture, a cake and a platter of bite-sized confections. As a team, they chose the event’s theme – Earth, Air, Water and Fire – and exercised their event-planning know-how. The course is taught by Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts. Participating students and their hometowns are: Merissa N. Aucker, of Middleburg; Crystal A. Calaman, of Dushore; Danielle L. Cannon, of Drums; Nathan Diaz, of Reading; Alesha A. Dunlap, of Worthington; Alexis L. Kepley, of Reading; Danielle M. McGuire, of Quakertown; Ally T. Monborne, of Williamsport; Natascha G. Santaella, of Guaynabo, Puerto Rico; Lloyd A. Shope, of Blanchard; Andrea L. Solenberger, of Harrisburg; Keegan D. Sonney, of Erie; Sarah I. Tielmann, of Tatamy; Katie M. Weakland, of Pennsylvania Furnace; and Adelyn A. Zimmerman, of Orwigsburg.

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Last updated May 3, 2017 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Institutional Advancement, Scholarships, Students | This gallery contains 24 photos. | Tagged as |

Alumna’s Return Yields Product Insight, Student Aid

Kate Hunter, a 2000 culinary arts alumna, offers career insight to students in culinary arts and baking and pastry arts majors.

Chef Paul Mach records the mathematical results of students’ bacon-cooking tests.

Chris Eckard, of Anchor Food Professionals, talks through boiling point and resulting evaporation – and loss of yield – of cream.

Dylan H. Therrien, left, of Reading, was named a 2017-18 recipient of the Jones Dairy Farm Culinary Scholarship. With him (from left) are: Elizabeth A. Biddle, director of corporate relations for Penn College; Kate Hunter, ’00, manager of Peak Sales and Marketing; and Chef Charles R. Niedermyer, instructor and department head of baking and pastry arts/culinary arts.

Dylan H. Therrien, a culinary arts and systems student from Reading, learned during a visit to campus by Kate Hunter, a 2000 graduate of the college’s culinary arts technology and food and hospitality management majors, that he will receive the Jones Dairy Farm Culinary Scholarship for 2017-18. Jones Dairy Farm, a six-generation family-owned leader in breakfast sausage, established the scholarship for Penn College students in 2015. Hunter is a manager for Peak Sales & Marketing, a broker for Jones Dairy Farm products. In addition to presenting congratulations to Therrien, Hunter brought a lesson in calculating yields, using bacon from Jones Dairy Farm that was cooked and tested by students in Chef Paul Mach’s Classical Cuisines of the World course. The students calculated how much bacon and fat remained after cooking and the resulting per-slice and per-ounce cost of the cooked product. Joining Hunter was Chris Eckard, of Anchor Food Professionals, who added further insight related to dairy products, such as cream and butter. Critically evaluating cost vs. quality among competing products will serve students well in working kitchens, Mach explained.

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