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Centennial Recedes Into History, but Philanthropy Shines On

The Centennial Legacy Celebration, recognizing the donors who help further Penn College’s mission – and showcasing the talented students in the School of Business & Hospitality – was held Saturday evening in the Hager Lifelong Education Center. Invited guests enjoyed dinner in Le Jeune Chef Restaurant, bookended by appetizers and a Grand Pastry Buffet in the Keystone Dining Room. The phenomenal success of the Centennial-related Penn College Scholarship Campaign was noted by President Davie Jane Gilmour, who said more than $6.1 million has already been pledged … and more gifts are expected before a final total is announced in mid-January. “This additional scholarship support will help the college pursue its vision of being a national leader in applied technology education,” she told donors, “and it was only made possible thanks to your generous support and commitment to Penn College. The impact of your generosity is already being felt by students, as the (Penn College) Foundation has awarded  more than $600,000 in scholarships this academic year – a 150-percent increase from the start of the campaign!” Support came from many members of the college community, who donated to an existing scholarship or established one of the 71 new funds added over the past three and a half years. The broad-based demonstration of support involved 653 alumni, 439 employees and retirees, 598 friends of the college and 197 industry partners.

– Photos by Cindy Davis Meixel, writer/photo editor

A spectacular cake, literally "geared" toward the Centennial celebration, is just one of the eye-catching treats.
A spectacular cake, literally “geared” toward the Centennial celebration, is just one of the eye-catching treats.

President Davie Jane Gilmour thanks donors for their integral role in financial aid to students.
President Davie Jane Gilmour thanks donors for their integral role in financial aid to students.

From table vases to the lights, the Keystone Dining Room is dappled in Wildcat blue.
From table vases to the lights, the Keystone Dining Room is dappled in Wildcat blue.

Stephen W. Malizia II, a culinary arts technology student from Montoursville, is steady of hand and eye.
Stephen W. Malizia II, a culinary arts technology student from Montoursville, is steady of hand and eye.

In a pair of preparatory pep talks, Chef Paul E. Mach, assistant professor hospitality management/culinary arts, briefs students gathered in KDR ...
In a pair of preparatory pep talks, Chef Paul E. Mach, assistant professor hospitality management/culinary arts, briefs students gathered in KDR …

... and Le Jeune Chef's Neal Palmer, maître d’hôtel, offers advice to the front-of-the-house crew.
… and Le Jeune Chef’s Neal Palmer, maître d’hôtel, offers advice to the front-of-the-house crew.

An exterior ice sculpture of a Christmas tree, complete with shimmering lights, welcomes guests to Le Jeune Chef.
An exterior ice sculpture of a Christmas tree, complete with shimmering lights, welcomes guests to Le Jeune Chef.

Giving and receiving with a smile are student Stephanie L. Johnson, Waterford, a hospitality management major, and guests Marie and William Knecht.
Giving and receiving with a smile are student Stephanie L. Johnson, Waterford, a hospitality management major, and guests Marie and William Knecht.

The baking and pastry arts team gathers with soon-to-retire faculty member Sue L. Mayer, assistant professor of baking and pastry arts/culinary arts, front-and-center. Among those joining their colleague are Todd M. Keeley and Chef Charles R. Niedermyer II (on left in first and second rows, respectively) and Chef Monica J. Lanczak (front row, second from right) – all instructors of baking and pastry arts/culinary arts.
The baking and pastry arts team gathers with soon-to-retire faculty member Sue L. Mayer, assistant professor of baking and pastry arts/culinary arts, front-and-center. Among those joining their colleague are Todd M. Keeley and Chef Charles R. Niedermyer II (on left in first and second rows, respectively) and Chef Monica J. Lanczak (front row, second from right) – all instructors of baking and pastry arts/culinary arts.

Hospitality management major Jennifer G. Stewart, of Cheswick, enjoys conversing with donors.
Hospitality management major Jennifer G. Stewart, of Cheswick, enjoys conversing with donors.

Sparkly blue lights in the KDR offer a backdrop to a lobby display of student creations on pedestals.
Sparkly blue lights in the KDR offer a backdrop to a lobby display of student creations on pedestals.

100 ways to say "I Love the Centennial" in chocolate
100 ways to say “I Love the Centennial” in chocolate

Ready to serve appetizers are Sarae D. Davis, of Nescopeck, a culinary arts and systems major, and Seth D. Veneziano, of Bellefonte, enrolled in culinary arts technology.
Ready to serve appetizers are Sarae D. Davis, of Nescopeck, a culinary arts and systems major, and Seth D. Veneziano, of Bellefonte, enrolled in culinary arts technology.

Chef Craig A. Cian, associate professor of hospitality management/culinary arts dons the "doorman cape" and welcomes people to Le Jeune. Charles R. Niedermyer II poses for a photo with his colleague ...
Chef Craig A. Cian, associate professor of hospitality management/culinary arts dons the “doorman cape” and welcomes people to Le Jeune. Charles R. Niedermyer II poses for a photo with his colleague …

... then snaps the Centennial ice sculpture as a keepsake of his own.
… then snaps the Centennial ice sculpture as a keepsake of his own.

Carl and Lois Wolgemuth receive assistance from student Diana N. Lindner in navigating an array of delights. Lindner is a baking and pastry arts major from North White Plains, New York.
Carl and Lois Wolgemuth receive assistance from student Diana N. Lindner in navigating an array of delights. Lindner is a baking and pastry arts major from North White Plains, New York.

Befitting the season, widely sprinkled blue snowflakes adorn a large, chocolate sculpture …
Befitting the season, widely sprinkled blue snowflakes adorn a large, chocolate sculpture …

… and these tiny details imprinted on chocolate wafers topping a creamy, dreamy delight.
… and these tiny details imprinted on chocolate wafers topping a creamy, dreamy delight.

Timothy L. Kuntz, a baking and pastry arts student from Wyalusing, provides expert guidance on culinary delights to Joyce Davis, who attended with her grandson, Brock.
Timothy L. Kuntz, a baking and pastry arts student from Wyalusing, provides expert guidance on culinary delights to Joyce Davis, who attended with her grandson, Brock.

Blue-lighted ice candles lend their frosty glow to the KDR.
Blue-lighted ice candles lend their frosty glow to the KDR.

Individual mingling tables lead to a display of cakes commemorating the college's 100th anniversary.
Individual mingling tables lead to a display of cakes commemorating the college’s 100th anniversary.

Patrons' applause greets the students' traditional after-dinner walk through the dining room.
Patrons’ applause greets the students’ traditional after-dinner walk through the dining room.

One of the cakes – crafted by culinary arts technology major Lisa R. Aunkst, of Watsontown – pays homage to Penn College's roots in the Williamsport Area School District ...
One of the cakes – crafted by culinary arts technology major Lisa R. Aunkst, of Watsontown – pays homage to Penn College’s roots in the Williamsport Area School District …

... and to forerunners Williamsport Technical Institute and Williamsport Area Community College.
… and to forerunners Williamsport Technical Institute and Williamsport Area Community College.

Daniel C. Frankenfield, a baking and pastry arts student from Dushore and a Wildcat wrestler, helps Richard F. Schluter choose a few winning selections from the buffet. Schluter is a partner in McCormick Law Firm, a supporter of legal assistant/paralegal scholarships.
Daniel C. Frankenfield, a baking and pastry arts student from Dushore and a Wildcat wrestler, helps Richard F. Schluter choose a few winning selections from the buffet. Schluter is a partner in McCormick Law Firm, a supporter of legal assistant/paralegal scholarships.

Le Jeune Chef, decked out in holiday splendor
Le Jeune Chef, decked out in holiday splendor

Serving smoked salmon in a KDR corner are Jacob O. Spencer, of Millersville, majoring in culinary arts technology, and Elizabeth M. Ball, of Phoenixville, a culinary arts and systems student.
Serving smoked salmon in a KDR corner are Jacob O. Spencer, of Millersville, majoring in culinary arts technology, and Elizabeth M. Ball, of Phoenixville, a culinary arts and systems student.

KDR was transformed into an elegant venue for pre-dinner (appetizers and cocktails) and post-dinner (desserts) socializing.
KDR was transformed into an elegant venue for pre-dinner (appetizers and cocktails) and post-dinner (desserts) socializing.

Centennial details also adorn table markers in Le Jeune Chef.
Centennial details also adorn table markers in Le Jeune Chef.

The president announces students and faculty during their LJC "victory lap."
The president announces students and faculty during their LJC “victory lap.”

The Centennial logo tops the menu for The Grand Pastry Buffet, spotlighted at evening's end in the atrium area of KDR.
The Centennial logo tops the menu for The Grand Pastry Buffet, spotlighted at evening’s end in the atrium area of KDR.

Donors' generosity meets decorative beauty at the restaurant's front door.
Donors’ generosity meets decorative beauty at the restaurant’s front door.

Ravishing renditions of Centennial celebration fill the cake table.
Ravishing renditions of Centennial celebration fill the cake table.

Frozen in time: A magnificent Centennial sculpture marks a century's passing and the waning of a celebration that will end with the semester at Winter Commencement on Dec. 20.
Frozen in time: A magnificent Centennial sculpture marks a century’s passing and the waning of a celebration that will end with the semester at Winter Commencement on Dec. 20.

 

 

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