How Does Their Garden Grow? With Generosity, Green Thumbs

Published 05.25.2012

News
Business, Arts & Sciences
Baking & Culinary

    From left, Chef Stephen A. Manley, executive chef of Le Jeune Chef Restaurant, and students Katelyn E. Paulhamus, Crystal L. Butler (also a member of the wait staff at Le Jeune) and Stephen W. Malizia IILe Jeune Chef Head Cook/Sous Chef Troy A. Breger measures distance between plantsStudent Stephen W. Malizia II tends the herb garden with Le Jeune Executive Chef Stephen A. ManleyStudent Patrick J. Kelly, of Muncy, adds to a neat row of plantsStudents and professional staff of Le Jeune Chef Restaurant planted the restaurant’s vegetable garden – and added plants to its herb garden – on Wednesday: a total of 92, from a variety of tomatoes and peppers, to cabbage, eggplant and squash. The vegetables will be used in the restaurant, supporting its efforts to serve dishes prepared with fresh, local ingredients. Squash will be used exclusively by culinary arts students, who will be creating “Inspirations” menu items throughout the summer while they serve as interns in the restaurant’s kitchen. Plants were donated by employees Brenda A. Wiegand and Amelia A. Seaton, and by the School of Natural Resources Management, which provided about a third of them. The garden also includes hops, which are used in “Introduction to Lagers and Ales” to give students an understanding of the agricultural processes behind beer making, as well as in a Workforce Development & Continuing Education beer-making class.
    Photos by Layne E. Eggers, assistant dean of hospitality

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