Faculty, students teach at Philadelphia National Candy Show
Published 10.03.2018
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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.
Chef Charles R. Niedermyer, named a 2017 Top Ten Pastry Chef in America by Dessert Professional Magazine, developed the coursework for the daylong institute, a new addition to the candy show, and taught the “chocolate confectionary” track. He recruited noted pastry chef Susan Notter, USA sales professional for Max Felchlin Chocolate, to teach a “sugar confectionary” track.
The Confectionary Institute was attended by both new and seasoned professional candy makers, including candy shop owners, chefs and pastry chefs. In addition to essential techniques for making high quality candy, the course materials included industry trends and inspirational techniques, taught through lecture, interactive demonstrations and product tastings.
Penn College students Natascha G. Sataella, of Guaynabo, Puerto Rico, who received an associate degree in baking and pastry arts in 2017 and is pursuing a bachelor’s degree in applied management, and Sarah A. Bryan, of Bellefonte, a sophomore in baking and pastry arts, joined Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts, in assisting Niedermyer and Notter.
During the wider, three-day Philadelphia National Candy, Gift & Gourmet Show at the Hershey Lodge, Penn College baking and pastry arts students Gloria F. Boronow, of Denver; Jacqueline R. Dull, of Mohnton; and Sabrina R. McClintock, of Mechanicsburg, worked with Laura Tornichio, the show’s education director, to execute a schedule of professional seminars and demonstrations.
The twice-annual Philadelphia National Candy, Gift and Gourmet Show is sponsored by the Retail Confectioners Association of Philadelphia.
Niedermyer earned associate and bachelor’s degrees from Penn College. He is active in the Bread Bakers Guild of America, through which he was named a national finalist for the U.S. team that competed at the 2016 Coupe du Monde de la Boulangerie. He is a frequent presenter at industry shows and assists with educational conferences across the country.
Penn College offers degrees in baking and pastry arts, culinary arts, hospitality management, and sport and event management. To learn more, call 570-327-4505 or visit the School of Business & Hospitality.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.
Chef Charles R. Niedermyer, named a 2017 Top Ten Pastry Chef in America by Dessert Professional Magazine, developed the coursework for the daylong institute, a new addition to the candy show, and taught the “chocolate confectionary” track. He recruited noted pastry chef Susan Notter, USA sales professional for Max Felchlin Chocolate, to teach a “sugar confectionary” track.The Confectionary Institute was attended by both new and seasoned professional candy makers, including candy shop owners, chefs and pastry chefs. In addition to essential techniques for making high quality candy, the course materials included industry trends and inspirational techniques, taught through lecture, interactive demonstrations and product tastings.
Penn College students Natascha G. Sataella, of Guaynabo, Puerto Rico, who received an associate degree in baking and pastry arts in 2017 and is pursuing a bachelor’s degree in applied management, and Sarah A. Bryan, of Bellefonte, a sophomore in baking and pastry arts, joined Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts, in assisting Niedermyer and Notter.During the wider, three-day Philadelphia National Candy, Gift & Gourmet Show at the Hershey Lodge, Penn College baking and pastry arts students Gloria F. Boronow, of Denver; Jacqueline R. Dull, of Mohnton; and Sabrina R. McClintock, of Mechanicsburg, worked with Laura Tornichio, the show’s education director, to execute a schedule of professional seminars and demonstrations.
The twice-annual Philadelphia National Candy, Gift and Gourmet Show is sponsored by the Retail Confectioners Association of Philadelphia.
Niedermyer earned associate and bachelor’s degrees from Penn College. He is active in the Bread Bakers Guild of America, through which he was named a national finalist for the U.S. team that competed at the 2016 Coupe du Monde de la Boulangerie. He is a frequent presenter at industry shows and assists with educational conferences across the country.
Penn College offers degrees in baking and pastry arts, culinary arts, hospitality management, and sport and event management. To learn more, call 570-327-4505 or visit the School of Business & Hospitality.For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.
Photos provided