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‘Health’ Food on Menu as College Hospitality Labs Host Cordial Contest

Susquehanna Health employees prep vegetables for their competition dishes.
Susquehanna Health employees prep vegetables for their competition dishes.
Penn College students stand watch to help keep the kitchen running smoothly.
Penn College students stand watch to help keep the kitchen running smoothly.
From left, Susquehanna Health President Steven Johnson, Penn College President Davie Jane Gilmour and Susquehanna Health Facility Director Greg Adams prepare to judge the dishes laid before them.
From left, Susquehanna Health President Steven Johnson, Penn College President Davie Jane Gilmour and Susquehanna Health Facility Director Greg Adams prepare to judge the dishes laid before them.
Two of the four chicken-and-rice dishes await tasting by the judges.
Two of the four chicken-and-rice dishes await tasting by the judges.

Managers from Susquehanna Health, all enrolled in the health care group’s Leadership Academy, took part in a friendly cooking competition Friday in Penn College’s School of Hospitality labs. As soon as they learned their mystery ingredients – chicken, spinach and brown rice – the 28 health care professionals set about planning their dishes – including sketching out an attractive plate design. They then got to work cooking, all while being timed and judged on teamwork, cleanliness and safety. Guest judges for the final dishes included college President Davie Jane Gilmour. The participants were assisted in the lab by Le Jeune Chef interns Brianna E. Bucklin and Zachary A. Mausteller, both culinary arts and systems students.

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