Hospitality Students' Passion Feeds 'Visiting Chef' Experience

– Photos by Jennifer A. Cline, writer/magazine editor

Chef John G. Scourlas, senior pastry chef for Levy Restaurants, explains his concept for presenting an alternate dessert option with baking and pastry arts student Erica Breski, of Harrisburg.

Scourlas demonstrates a technique that involves dipping strips of acetate in melted chocolate to wrap pieces of chocolate gateau.

Scourlas talks with students about his career.

Scourlas reviews production plans for the event’s breads and desserts.

Rachel A. Henninger, a baking and pastry arts student from Bellefonte, forms chocolate “batons” that will top the dessert.

Chef Robin Rosenberg, vice president and chef de cuisine for Levy Restaurants, works with students to form the smoked-salmon lollipops, one of several hors d’oeuvres served during the pre-dinner reception in the Keystone Dining Room. From left are Ricky J. Frankhouser, of Jersey Shore; Erik L. Perry Jr., of Waldorf, Md.; Kiesha M. Sheffer, of Eldred; Alyssa L. Casler, of Barnesville; and Clayton T. Welch, of Benton.

Rosenberg talks about the evening’s menu and order of service – and provides words of encouragement and thanks – during a staff “lineup” before guests arrive for the Visiting Chef Dinner.

Christopher M. Bashaw, of Jersey Shore, prepares the sweet-onion and Honeycrisp apple chutney that would be served with the main course: a slow-smoked and apple-brined rack of pork.

Kobi A. Shannon, of Lewistown, forms a smoked-salmon lollipop.

Culinary arts and systems students show off a variety of the hors d’oeuvres to be served during the pre-dinner reception: From left, Jacob W. Parobek, of Seltzer, and Paul J. Herceg, of Chalfont, show trays of “lump crab flutes”; David O. Spirache, of Reading, holds a plate of smoked salmon lollipops; and Dylan H. Therrien, of Reading, displays a plate of ahi tuna lollipops.

During the pre-dinner reception, Bridget M. Callahan, of Pottsville, and Somer A. Safford, of Port Allegany, grill slices of student-baked crostini and top them with Stinky Pimento Cheese.

Baking and pastry arts students Rachel A. Henninger, of Bellefonte, and Maren A. Zaczkiewicz, of Williamsport, review a recipe.

Rosenberg demonstrates the final step in plating the first course – adding a champagne dressing.

Students Alyssa L. Casler, of Barnesville, and Ashley R. Potrzebowski, of Williamsport, pour chardonnay to accompany the first course.

The first course, titled “The First Butterfly of Spring” by Rosenberg, features Alaskan king salmon stuffed with sea scallop and lobster mousse and served with dill crème fraiche, caviar, and Champagne dressing.

Magdalen C. Bennett, of Erie, pipes a sea scallop-lobster mousse onto a salmon filet for the first course.

Maria E. Berrios (left), of Bethlehem, adjusts a garnish while Linea M. Kelley, of Turtlepoint, adds scoops of raspberry quenelle to the dessert.

Rosenberg talks steak with student Paul J. Herceg, of Chalfont.

The second course: sharp cheddar popcorn bisque, was a popular menu item at Lambeau Field in Green Bay, Wis. – and a favorite among Visiting Chef Dinner guests.

A trio of hors d’oeuvres: a lump crab flute with microgreens, spicy Louie and chives; and smoked salmon and ahi tuna lollipops.

The evening’s dessert: a chocolate mousse box filled with fresh berries, apricot glaze and chocolate batons and served with raspberry quenelle.

While guests enjoy dessert, students gather for photos with Rosenberg.

A Visiting Chef Series tradition: Students ask the visitors to autograph the evening’s menu.