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Culinary Students Add Flavor to National Science Festival


Students and faculty from Pennsylvania College of Technology’s School of Business & Hospitality served a “Taste of Technology” at the USA Science and Engineering Festival in Washington, D.C., from April 15-17. From frozen Teddy Grahams to instant ice cream, the students fed guests’ curiosity and appetite. With other exhibitors and science celebrities, the Penn College culinary contingent promoted careers in STEM (science, technology, engineering and math). A video has been added to the college’s YouTube channel, and a photo gallery compiled from the contributions of faculty and staff.

– Photos by Tina M. Miller, director of marketing communications; Thomas F. Speicher, writer/video editor;
Chefs Frank M. Suchwala and Mary G. Trometter; Brian D. Walton, assistant dean of business and hospitality;
admissions representative Sarah R. Shott; and Carolyn R. Strickland, vice president for enrollment management/associate provost

As in any successful hospitality event, preparation and presentation are key.
As in any successful hospitality event, preparation and presentation are key.

Faculty and staff assemble the Penn College display.
Faculty and staff assemble the Penn College display.

Picture-perfect and ready for anything are (from left) students Sarah Tielmann, of Tatamy; Keegan D. Sonney, of Erie; Jeffrey L. Bretz, of Williamsport; Kendra J. Riggle, of Montoursville; Nathan Diaz, of Reading; Katelynn M. Watson, of Williamsport; Robert E. Wood, of Montoursville; and Lloyd A. Shope, of Blanchard.
Picture-perfect and ready for anything are (from left) students Sarah Tielmann, of Tatamy; Keegan D. Sonney, of Erie; Jeffrey L. Bretz, of Williamsport; Kendra J. Riggle, of Montoursville; Nathan Diaz, of Reading; Katelynn M. Watson, of Williamsport; Robert E. Wood, of Montoursville; and Lloyd A. Shope, of Blanchard.

It's showtime!
It’s showtime!

Visitors flock to get "A Taste of Technology."
Visitors flock to get “A Taste of Technology.”

Chef Frank M. Suchwala (left), associate professor of hospitality management/culinary arts and creator of "A Taste of Technology," joins colleagues (from left) Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts; Chef Mary G. Trometter, assistant professor of food and hospitality management/culinary arts; Chef Richard J. McGlynn, sous chef for the School of Business & Hospitality; and Brian M. McKeon, assistant professor of biology.
Chef Frank M. Suchwala (left), associate professor of hospitality management/culinary arts and creator of “A Taste of Technology,” joins colleagues (from left) Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts; Chef Mary G. Trometter, assistant professor of food and hospitality management/culinary arts; Chef Richard J. McGlynn, sous chef for the School of Business & Hospitality; and Brian M. McKeon, assistant professor of biology.

Young scientists enjoy a new taste treat ...
Young scientists enjoy a new taste treat …

...Teddy Grahams frozen by liquid nitrogen!
…Teddy Grahams frozen by liquid nitrogen!

The verdict? Look no further than the smile.
The verdict? Look no further than the smile.

McKeon, on hand to explain the technology behind the culinary magic, models the latest in fashionable "mad scientist" garb.
McKeon, on hand to explain the technology behind the culinary magic, models the latest in fashionable “mad scientist” garb.

Admissions representative Sarah R. Shott gets a big reaction from actor Wil Wheaton, whose credits include "The Big Bang Theory."
Admissions representative Sarah R. Shott gets a big reaction from actor Wil Wheaton, whose credits include “The Big Bang Theory.”

Keegan D. Sonney and Lloyd A. Shope entertain visitors to their booth.
Keegan D. Sonney and Lloyd A. Shope entertain visitors to their booth.

Gerri F. Luke (left), dean of business and hospitality, joins students for a photo posted to Snapchat.
Gerri F. Luke (left), dean of business and hospitality, joins students for a photo posted to Snapchat.

A chocolate display features nanotechnology.
A chocolate display features nanotechnology.

The wonders of science, made visible
The wonders of science, made visible

Deja vu? A flesh-and-blood Kendra J. Riggle stands in front of the display-model Kendra J. Riggle.
Deja vu? A flesh-and-blood Kendra J. Riggle stands in front of the display-model Kendra J. Riggle.

Using familiar items such as egg cartons and table-tennis balls, McKeon explained how sodium alginate and calcium chlorate form edible spheres resembling caviar.
Using familiar items such as egg cartons and table-tennis balls, McKeon explained how sodium alginate and calcium chlorate form edible spheres resembling caviar.

Youngsters don chef hats – very popular items, indeed.
Youngsters don chef hats – very popular items, indeed.

Robert E. Wood dazzles his audience with some science-based sleight-of-hand.
Robert E. Wood dazzles his audience with some science-based sleight-of-hand.

Holding up a tablecover bearing their signatures to commemorate the D.C. experience are (from left) Jeffrey L. Bretz, Robert E. Wood, Nathan Diaz, Katelynn M. Watson, Keegan D. Sonney, Lloyd A. Shope, Sarah Tielmann and Kendra J. Riggle.
Holding up a tablecover bearing their signatures to commemorate the D.C. experience are (from left) Jeffrey L. Bretz, Robert E. Wood, Nathan Diaz, Katelynn M. Watson, Keegan D. Sonney, Lloyd A. Shope, Sarah Tielmann and Kendra J. Riggle.

Chef Frank exudes winter-fresh breath
Chef Frank exudes winter-fresh breath

A fascination with gelation
A fascination with gelation

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