Baking, Pastry & Culinary Arts – Page 2

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

Student/faculty road trip helps girls’ career exploration

From left, students Jace A. Crowl, Cynthia R. Setzer, Maren A. Zaczkiewicz, Amber Kreitzer, and Deirdre L. Satterly represent the college at the Girls Exploring Tomorrow’s Technology festival in Phoenixville.

Penn College students prepare to interact with guests.

Penn College took its celebrated “The Taste of Technology: Sweet and Savory Science” presentation on the road again over the weekend, sharing the scientific side of baking, pastry and culinary arts with youth during the Girls Exploring Tomorrow’s Technology event at Phoenixville Area Middle School, in the southeastern region of the state. GETT is an annual event for girls in grades five to 10 and their parents to learn about career opportunities in a broad scope of science, technology, engineering, art and mathematics-related industries. Five students made the trip to provide a tasty, hands-on science lesson: Jace A. Crowl, of Landenberg; Amber Kreitzer, of Port Treverton; and Deirdre L. Satterly, of Shippensburg, who are majoring in baking and pastry arts, and Cynthia R. Setzer, of Port Allegany, and Maren A. Zaczkiewicz, of Williamsport, who earned associate degrees in baking and pastry arts and are pursuing bachelor’s degrees in applied management. They were joined by faculty members Chef Todd M. Keeley, instructor of baking and pastry/culinary arts, and Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. This is the third year that Suchwala, Keeley and students have taken “A Taste of Technology” to the GETT festival. They’ve also presented the topic multiple times at the USA Science & Engineering Festival in Washington, D.C., and for K-12 students taking part in campus events.
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Visiting Chef Dinner to feature Mediterranean-inspired menu

Chef Manuel Uribe, sous chef for Terzo Piano restaurant in the Art Institute of Chicago, will work alongside students during the Visiting Chef Series dinner and related activities at Pennsylvania College of Technology in April.

A member of the Barilla Pasta World Championship team will headline Pennsylvania College of Technology’s Visiting Chef Series in April.

Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.

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Pre-College Programs to enrich participants’ summer experience

Young women enrolled in SMART Girls, among the wide-ranging roster of pre-college programs at Pennsylvania College of Technology, assemble a robot during last summer’s camp.

Building construction has been added to the abounding schedule of pre-college initiatives offered at Pennsylvania College of Technology, hands-on summer activities that mirror the nationally renowned opportunities afforded postsecondary students.

“Our Pre-College Programs offer living and learning experiences in which students have opportunities to explore unique academic interests in a state-of-the-art environment,” said Deborah B. Wescott, manager of conference and guest relations. “It’s a chance to work and make connections with industry leaders, meet and mingle with your peers, and establish a path that could lead to all sorts of future possibilities.”

The signup deadline is May 31 for the institution’s 12 residential programs and its one day camp.

Alumni Baking, Pastry & Culinary Arts Business & Hospitality

Penn College grad named Food Network ‘Chopped’ Champion

A Pennsylvania College of Technology culinary arts and systems graduate was named a “Chopped” Champion after the popular television show’s judges deemed her dishes the most creative, tasty and well-prepared.

Kristina Wisneski, executive chef of Amis Trattoria in Devon, a Philadelphia Main Line suburb, watched the show for years with her family before making her appearance in an episode titled “Wonton Wonder” that premiered on the Food Network on Feb. 12.

“My dad and I always try to figure out what we would make if we were in the same situation,” said the Whitehall native, who earned a bachelor’s degree in culinary arts and systems from Penn College in 2013.

On the show, chefs compete to prepare a three-course meal using all of the mystery ingredients the show provides them. After each course, one chef’s dish is “chopped” by the judges, eliminating the competitor from the remainder of the contest.

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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

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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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.

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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.

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

Instructor named among Top 25 by Bake magazine

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.”

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.

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.

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.

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.

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

Faculty, students teach at Philadelphia National Candy Show

Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, developed the curriculum for and taught at the Confectionary Institute at the Retail Confectioners Association of Philadelphia’s semi-annual Philadelphia National Candy, Gift & Gourmet Show in Hershey. Educational events were coordinated by RCAP board member Laura Tornichio (left), education director for the show.

A baking and pastry arts chef/instructor at Pennsylvania College of Technology wrote the curriculum for the Confectionary Institute at the 138th Philadelphia National Candy, Gift and Gourmet Show in September.

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