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College’s nourishing ‘plate appearances’ draw media eye

Penn College’s Chef Mike S. Dinan, sous chef in Le Jeune Chef Restaurant; Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts; Chef Todd M. Keeley, assistant professor of baking and pastry/culinary; and Chef Lynn Sisino, pastry chef for Le Jeune Chef, are treated to a visit by Dugout, the beloved mascot for the Little League World Series, as they tend to the task of feeding World Series players in the team dining hall at Little League International.
Penn College’s Chef Mike S. Dinan, sous chef in Le Jeune Chef Restaurant; Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts; Chef Todd M. Keeley, assistant professor of baking and pastry/culinary; and Chef Lynn Sisino, pastry chef for Le Jeune Chef, are treated to a visit by Dugout, the beloved mascot for the Little League World Series, as they tend to the task of feeding World Series players in the team dining hall at Little League International.

Coverage of Penn College’s involvement in feeding this summer’s Little League Baseball® World Series participants was amplified Tuesday evening in television news stories prepared by WNEP’s Chris Keating and WBRE/WYOU’s Jazzmyn Allen. For his piece, Keating interviewed culinary arts technology students Lance P. Bierly, of Centre Hall, and Jordan S. Brouse, of Northumberland, as well as Shawn L. Hanlin, executive chef at Le Jeune Chef Restaurant. Hanlin is also featured in Allen’s report, along with Charlie M. Suchanec, an applied management student from Tyrone.

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