Skip to main content
04.28.2021

Students’ kitchen hustle noticed by Derby’s hometown channel

Penn College face masks are in abundance among culinary students fulfilling their Derby duties.
Penn College face masks are in abundance among culinary students fulfilling their Derby duties.

Penn College students and faculty, returning to Churchill Downs to prepare high-end meals for hungry Kentucky Derby crowds this week, attracted news coverage by the Louisville, Kentucky, NBC affiliate.

WAVE3 aired and posted a story detailing the work of Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, and his students – in concert, yet again, with David Danielson, executive chef. (Danielson has worked for years with Penn College students during Derby Week, and was on campus in 2016 as part of the Visiting Chef Series.)

“It’s so important that this is the only event we’ve done this year,” Niedermyer said. “We’ve canceled and not committed to anything else, but the college was committed to sending the students to the Kentucky Derby. It’s one of the top sporting events in the world. And for my students, it’s an opportunity to see a level of food production that you just can’t comprehend unless you’re here.”

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
04.22.2021

Two retired longtime faculty earn ‘emeritus’ designation

Two retired faculty members at Pennsylvania College of Technology – each with decades of service to the institution – have been granted “emeritus” status.

The Penn College Board of Directors on Thursday authorized the faculty emeritus designation for Eric K. Albert, associate professor of automated manufacturing and engineering, who began his employment with the college in 1991, and Chef Craig A. Cian, associate professor of food and hospitality management/culinary arts, who started with the college in 1985. Both men retired in 2020.

“Eric and Craig’s expertise and selfless commitment have created countless long-term opportunities for our students,” said Michael J. Reed, vice president for academic affairs/provost. “Their mission focus and efficacy, coupled with genuine care and concern, brought out the best in our students and colleagues; we will always be grateful for their efforts and accomplishments. Congratulations, Dr. Albert and Chef Cian.”

Read more

Automated Manufacturing & Machining Baking, Pastry & Culinary Arts Business, Arts & Sciences Engineering Technologies Faculty & Staff
04.21.2021

Students join ‘swine and dine’ fun at brewery’s BaconFest

It was a “pig deal” in Jersey Shore on Saturday when chef and TV personality Brian Duffy visited Bald Birds Brewing Co. to headline the craft brewery’s BaconFest. Joining Duffy as he butchered a whole pig, grilled and smoked it, and served samples for eager attendees were Penn College culinary arts technology students Palin J. Hurst, of Gardners, and Charlie M. Suchanec, of Tyrone.

Read more

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
04.17.2021

College rolls out green carpet for Spring Visit Day

Presidential Student Ambassador Rudy C. Shadle, a construction management student from Mechanicsburg, stands ready to answer questions on the campus mall.
Presidential Student Ambassador Rudy C. Shadle, a construction management student from Mechanicsburg, stands ready to answer questions on the campus mall.
Robert K. Vlacich (in khaki pants), assistant professor of automotive service, offers insights inside the Parkes Automotive Technology Center.
Robert K. Vlacich (in khaki pants), assistant professor of automotive service, offers insights inside the Parkes Automotive Technology Center.
Outside the entrance to Le Jeune Chef Restaurant, Todd M. Keeley, assistant professor of baking and pastry arts/culinary, presents a “picture” of what visitors will see inside the labs.
Outside the entrance to Le Jeune Chef Restaurant, Todd M. Keeley, assistant professor of baking and pastry arts/culinary, presents a “picture” of what visitors will see inside the labs.
Stopping to smell the tulips in between her busy day of welcoming guests is Presidential Student Ambassador Danielle R. Wesneski, a 2019 baking and pastry arts graduate who will earn her bachelor’s degree in applied management next month.
Stopping to smell the tulips in between her busy day of welcoming guests is Presidential Student Ambassador Danielle R. Wesneski, a 2019 baking and pastry arts graduate who will earn her bachelor’s degree in applied management next month.
Although students couldn’t be on hand due to attendance limitations, video interviews with radiography alumni gave voice to their campus experience.
Although students couldn’t be on hand due to attendance limitations, video interviews with radiography alumni gave voice to their campus experience.

The first of this month’s three Spring Visit Days was held Saturday, giving prospective students a comprehensive peek at Penn College while adhering to pandemic-imposed limitations on attendance. (The Admissions Office will host additional visitation events on Saturday and Sunday, April 24-25.) Attendees began their day with check-in and a presentation in the Klump Academic Center, followed by lab tours in selected academic areas. Optional activities added to participants’ feel for the breadth of life on the vibrant and verdant campus: housing, financial aid, tutoring and other academic support, athletics, placement testing, advisement and scheduling, student organizations, disability services, veterans benefits and dining options. More information about visiting campus is available by contacting Admissions.

Admissions Automotive Baking, Pastry & Culinary Arts Business, Arts & Sciences Engineering Technologies Events Faculty & Staff Nursing & Health Sciences Radiography Students
04.08.2021

College creates virtual lessons for CTCs’ use during closures

When the Pennsylvania Restaurant & Lodging Association called on its collegiate partners to provide virtual lessons for future culinarians in its high school program, Pennsylvania College of Technology chef/instructors answered – and high school teachers are grateful.

Designed to be used when schools must shift to remote learning, Penn College faculty developed lesson plans and produced more than a dozen videos, with support from the college’s Educational & Emerging Technologies Office.

Read more

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
03.26.2021

Students helping local nonprofit’s gourmet cupcake sale

"Cupcakes for a Cause"Student volunteers from Penn College’s Hospitality Connections Club will assist guest baker Nikki Fiel during a “Cupcakes for a Cause” fundraiser for Dwell Orphan Care. Orders are being accepted through Monday for six flavors of gourmet cupcakes, to be picked up from 9 a.m. to noon Saturday, April 3, at First United Methodist Church Christian Life Center, 601 Market St., Williamsport. The nonprofit agency was formed in 2019 “to support foster and adoptive families in Lycoming County and beyond so that children have a safe, loving, forever home in which to dwell.”

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
12.01.2020

Faculty member authors instructional article for confectioners

Pennsylvania College of Technology’s Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, was recently published in Kettle Talk, the quarterly publication of Retail Confectioners International.

Niedermyer authored “Perfecting Artisan Ganache” for the magazine’s October/November/December issue. Ganache is traditionally made from chocolate and cream. In the article, Niedermyer shares technical guidance for substituting and adding ingredients, controlling water activity and extending shelf life, as well as his formula for ganache-centered molasses spice bonbons.

Read more

Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
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.

Read more

Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Students
10.09.2020

Students display product prowess at PDC ‘trade show’

Danielle M. Johnson, of Garnet Valley
Danielle M. Johnson, of Garnet Valley
Rebecca E. High, of Willow Street
Rebecca E. High, of Willow Street
Grace A. Reese, of Port Matilda
Grace A. Reese, of Port Matilda
Alaina L. Lapenta, of Lemoyne
Alaina L. Lapenta, of Lemoyne

As a final project for the eight-week Bakery Operations and Product Development course, students set up a trade show in the Thompson Professional Development Center on Oct. 5. As part of the course, baking and pastry arts students develop a product line or business concept and put their marketing lessons to work by developing and staffing a display that includes product packaging, menus or price lists, business cards and other marketing materials.
Photos by Sue A. Kelley, dean of business, arts and sciences 

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
09.18.2020

Personal chef finds self-satisfaction in cooking for others

Amy (Lynn) KoralThrough a solid belief in herself and unwavering encouragement from her support system, Penn College alumna Amy (Lynn) Koral boldly quit a bakery job to become a full-time personal chef and business owner. Koral – who earned an associate degree in baking and pastry arts in 2014 and founded Cherished Meals in Oregon four years later – discusses the rewards of preparing meals and restoring her clients’ valuable time in the process. “It happened very organically, and I’m so happy to be cooking healthy meals for people each week,” she writes in a blog posting. “I love making people’s lives easier and filling their refrigerators with homemade, nourishing meals.”

Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
09.02.2020

Penn College announces cake competition winners

Winners have been named in Pennsylvania College of Technology’s annual wedding cake competition, with first-place honors awarded to a baking and pastry arts student from Macungie.

Read more

Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Students
07.31.2020

Kitchen ‘modernists’ complete culinary competencies

Students show off final projects for Introduction to Modernist Kitchen. From left: Ashley J. Hoffer, of Manheim; Dane S. Druckenmiller, of Hellertown; Hailey R. Dunn, of York Haven; and Rebecca E. High, of Willow Street.
Students show off final projects for Introduction to Modernist Kitchen. From left: Ashley J. Hoffer, of Manheim; Dane S. Druckenmiller, of Hellertown; Hailey R. Dunn, of York Haven; and Rebecca E. High, of Willow Street.

Students in the course Introduction to Modernist Kitchen, taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, finished their spring class competencies this week, each preparing an impressive three-course spread of appetizer, entree and dessert. The class explores the modern culinary techniques of spherification, foaming canisters, sous vide cookery, gelation, flash freezing with liquid nitrogen and avant-garde cuisine.
Photo by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
07.23.2020

Summer restaurant internship develops skills, flexibility

When Pennsylvania College of Technology culinary arts student Janelle R. Becker arranged for a summer internship with a Pittsburgh restaurant, she had hoped to enhance her kitchen skills. As a result of the coronavirus, she’s also practiced resourcefulness and flexibility.

Becker, who is pursuing a bachelor’s degree in culinary arts and systems, completed most of her internship at Alta Via Ristorante, a modern Italian restaurant in O’Hara Township, just outside the Pittsburgh city line. The restaurant, part of the big Burrito Restaurant Group, gathers its influences from the fresh cuisine of the California wine country and the mountain towns of the Italian Alps.

Becker interviewed with Alta Via early in the spring semester, making arrangements for a summer internship well before cases of the coronavirus emerged in Pennsylvania.

Read more

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
07.14.2020

Le Jeune Chef earns Wine Spectator Magazine award

Le Jeune Chef Restaurant, a live learning laboratory for culinary and baking and pastry arts students at Pennsylvania College of Technology, was recognized with a “Best of Award of Excellence” as part of Wine Spectator Magazine’s 2020 Restaurant Awards program.

The casual fine-dining restaurant is operated by the college’s School of Business, Arts & Sciences.

The Restaurant Awards are the focus of Wine Spectator’s July-August issue, which hit newsstands on July 14 and reaches 3.5 million readers. Information about award winners is also accessible via Wine Spectator’s website, app and free restaurant search database.

Read more

Baking, Pastry & Culinary Arts Business, Arts & Sciences General Information
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