Skip to main content
Main Penn College Website

Junior Chefs Conquer Kitchen as ‘Future Restaurateurs Camp’ Debuts


Campers prepare daikon radishes for a salad garnish.
Campers prepare daikon radishes for a salad garnish.
Chef Frank M. Suchwala, assistant professor of hospitality management/culinary arts, helps a student learn knife skills as she minces parsley.
Chef Frank M. Suchwala, assistant professor of hospitality management/culinary arts, helps a student learn knife skills as she minces parsley.
The students’ final buffet (just a portion is shown here) shows off their hard work.
The students’ final buffet (just a portion is shown here) shows off their hard work.
– A student dices carrots using safe cutting procedures.
– A student dices carrots using safe cutting procedures.
Chef Craig A. Cian, associate professor of hospitality management/culinary arts, shows a student how to shave a tomato to create a rose-shaped garnish.
Chef Craig A. Cian, associate professor of hospitality management/culinary arts, shows a student how to shave a tomato to create a rose-shaped garnish.

A new addition to Penn College’s hands-on summer lineup, this week’s Future Restaurateurs Career Camp gave high school students a two-day taste of the restaurant life. Students entering grades nine to 12 learned such important kitchen basics as knife skills and safety, as well as menu planning and dining room etiquette, as they spent their time planning and preparing a buffet lunch that culminated the camp. Among their finished products were fruit and vegetable carvings, salad and dressing, ice cream, sorbet and a variety of sauces to top them, crème brulee, guacamole, and more.

Related Stories

Baking, Pastry & Culinary Arts
Faculty member authors instructional article for confectioners
Read more
A wedding cake by baking and pastry arts student Lindsey E. Miller, of Macungie, was awarded first place in Pennsylvania College of Technology's annual wedding cake competition. Baking, Pastry & Culinary Arts
Penn College announces cake competition winners
Read more
Resourcefulness and flexibility became the theme of a summer culinary internship for Penn College student Janelle R. Becker, of Fort Loudon, due to changes in the restaurant industry associated with the COVID-19 pandemic. Baking, Pastry & Culinary Arts
Summer restaurant internship develops skills, flexibility
Read more