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Hospitality Students Showcase Menus on Sunday, Monday Mornings


Breakfast and brunch, prepared by Pennsylvania College of Technology students, returns to the School of Hospitality’s Le Jeune Chef Restaurant on Sundays and Mondays beginning Oct. 1.

“Our Breakfast and Brunch class concentrates on one of our industry’s favored styles of service: the brunch buffet,” said Chef Judy P. Shimp, associate professor of hospitality management/culinary arts. “We also look at the most profitable meal period of the day: breakfast.”

In addition to preparing the food served to the public, students in the Breakfast and Brunch course, taught by Shimp, also take turns helping to manage the kitchen and developing their own menus for the buffet offerings. An a la carte menu is also available.

In taking on the student-manager position for one of the breakfast and brunch dates, students decide what will be offered on the themed buffets, find recipes, determine quantities and costs for supplies, and help Shimp manage the kitchen during their shifts, including staff distribution of fellow students and opening and closing procedures.

“Le Jeune Chef Restaurant provides the students with the opportunity for hands-on education in a controlled environment where students can apply their newly acquired cooking skills and management techniques,” Shimp explained. “Having customers in the restaurant is an important part of this learning process. With the customers, the students will work on their communication skills, cooking techniques, service skills and professionalism all important elements in a young culinary student.”

Breakfast items are served off the menu from 9:30 a.m. to 1:30 p.m., while the buffet brunch is served from 11:30 a.m. to 1:30 p.m. The students will begin the semester with a “Welcome to Penn College” brunch on Oct. 1 and 2, and a “Brunch in the Northeast” theme on Oct 8.

The first student manager will take over the kitchen on Oct. 15, with an “Oktoberfest” brunch. Benjamin B. Smith, Allentown, said, “I have planned a menu with classic German-inspired dishes, including apple pancakes and Black Forest crepes, as well as roast pork and pretzel-crusted chicken breasts.”

On Oct. 16, Kayla L. Stabley, Jersey Shore, will also present a German-inspired “Oktoberfest” brunch. “I intend to use lots of seasonal fruits and vegetables,” she said.

On Oct. 23, Amber M. Bowersox, Middleburg, will present “Morning on the Ranch,” for which she is planning several Southwestern and poultry items.

On Oct. 29, Erin E. Brown, Lock Haven, and Mark R. Capellazzi, of Rochester, N.Y., will prepare “Late Autumn Harvest.” “We have combined all the traditional autumn tastes together within our menu and put a new twist on some old favorites normally seen on the buffet line,” Brown said.

On Oct. 30, Timothy A. Varney, Lewisburg, will serve a “Halloween” brunch. “It is a Halloween theme with breakfast items given different, spooky names,” he said. “It is going to be decorated by pumpkins and gourds.”

On Nov. 5, Daniel M. Eissenstat, State College, and Amanda N. Schlott, of Laureldale, will team up for “Brunch on the Farm,” a Pennsylvania Dutch-inspired meal. “We plan on serving chicken and waffles, roast pork, shoofly pie, chocolate cream pie and many more,” Eissenstat said. “We chose some of these because they were common Pennsylvania Dutch recipes.”

On Nov. 6, Jennifer R. Mast, Bethlehem, will present “Brunch on the Farm,” which she calls “a Pennsylvania Dutch theme to please the Dutch taste in everyone.” “My menu will consist of a typical hearty breakfast on the farm,” she said.

On Nov. 12, Joshua J. Fidler, Schuylkill Haven, and Ronnie E. Lindsay, Bowie, Md., will serve “Breakfast in Little Italy.” The two will feature Italian omelettes. “My partner and I have featured recipes straight from Italy,” Fidler said.

Krystal L. Lewis, Athens, will present “Breakfast in Little Italy” on Nov. 13. “I chose Italian foods such as lasagna, Italian sausage and baked ziti,” she said.

Rachel A. Nissel, Hatfield, will serve “Brunch in the French Quarter” on Nov. 19. “I am planning a menu with classic items from the New Orleans region, with a Creole accent,” she said.

On Nov. 20, James B. Miller, South Williamsport, will prepare “Brunch in the French Quarter,” with New Orleans-themed recipes.

On Dec. 3, Joshua A. Aucker, Williamsport, and Derek Richards, Lititz, will present “A Caribbean Buffet.” “The foods are going to be fun and colorful,” Aucker said. “We are going to do a smoked turkey breast with a pineapple and mango chutney.”

On Dec. 4, Matthew C. Onderko, Gillett, will serve “A Caribbean Buffet.” “I will be serving poultry as my entree and my meal will have a Caribbean flavor,” he said.

On Dec. 10, students in the Sunday session will work together to create a holiday theme touching on the three major holidays in December. Come and enjoy the last Sunday Brunch of 2006.

On Dec. 11, Kyle W. Hudzik, Hunlock Creek, will present a “Holiday” brunch. “The theme will be for the December holidays, and the carved item will be ‘turducken,’ which is turkey, duck and chicken all rolled together and cooked,” Hudzik said.

Reservations for breakfast and brunch are required and may be made up to six days in advance. Call (570) 320-CHEF (2433). More information about the meals and schedule is available by calling or by visiting online . For more information about the academic programs offered by the School of Hospitality, call (570) 327-4505, send e-mail or visit on the Web.

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