Centennial Recedes Into History, but Philanthropy Shines On
Published 12.08.2014
– Photos by Cindy Davis Meixel, writer/photo editor
The Centennial logo tops the menu for The Grand Pastry Buffet, spotlighted at evening's end in the atrium area of KDR.
A spectacular cake, literally "geared" toward the Centennial celebration, is just one of the eye-catching treats.
An exterior ice sculpture of a Christmas tree, complete with shimmering lights, welcomes guests to Le Jeune Chef.
Blue-lighted ice candles lend their frosty glow to the KDR.
Donors' generosity meets decorative beauty at the restaurant's front door.
... and Le Jeune Chef's Neal Palmer, maître d’hôtel, offers advice to the front-of-the-house crew.
In a pair of preparatory pep talks, Chef Paul E. Mach, assistant professor
hospitality management/culinary arts, briefs students gathered in KDR ...
KDR was transformed into an elegant venue for pre-dinner (appetizers and cocktails) and post-dinner (desserts) socializing.
Individual mingling tables lead to a display of cakes commemorating the college's 100th anniversary.
Ravishing renditions of Centennial celebration fill the cake table.
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.
Le Jeune Chef, decked out in holiday splendor
Sparkly blue lights in the KDR offer a backdrop to a lobby display of student creations on pedestals.
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.
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.
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.
Giving and receiving with a smile are student Stephanie L. Johnson, Waterford, a hospitality management major, and guests Marie and William Knecht.
Hospitality management major Jennifer G. Stewart, of Cheswick, enjoys conversing with donors.
Stephen W. Malizia II, a culinary arts technology student from Montoursville, is steady of hand and eye.
Patrons' applause greets the students' traditional after-dinner walk through the dining room.
The president announces students and faculty during their LJC "victory lap."
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.
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.
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.
President Davie Jane Gilmour thanks donors for their integral role in financial aid to students.
100 ways to say "I Love the Centennial" in chocolate
Centennial details also adorn table markers in Le Jeune Chef.
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.
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.
From table vases to the lights, the Keystone Dining Room is dappled in Wildcat blue.
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.