Penn College Hospitality Students to Showcase Skills at Farm Show
Published 01.03.2005
School of Hospitality students from Pennsylvania College of Technology will travel to the Pennsylvania Farm Show in Harrisburg on Jan. 10 to take part in seven cooking demonstrations on the Farm Show Complex's main floor.
The students, along with Chef Michael A. Ditchfield, instructor of food and hospitality management/culinary arts, will perform two demonstrations by themselves on the Culinary Connections stage and participate in a School Cooking Challenge at 6 p.m., during which the students will have 30 minutes to create a dish from raw to finished using only products sold on the Farm Show floor.
Ditchfield and the students will prepare a sushi dish at 11 a.m. and stout braised lamb shanks at 7 p.m.
Throughout the day, the students also will assist four visiting chefs in their cooking demonstrations and prepare samples for audience members. The visiting chefs are Eric Notter, executive chef of the Lebanon Country Club; Jeffrey S. Ney, corporate chef for Giant Food Stores; Bill Scepansky, corporate chef for Kegel's Produce; and Chef Wes Trout, product trainer and culinary professional for Bosch and Thermador appliances.
The students were chosen by School of Hospitality faculty members. Participating will be Keara E. Brussell, Baking and Pastry Arts, Damascus; Christine L. Faherty, Culinary Arts Technology, Wantage, N.J.; Julian D. Schramp, Culinary Arts Technology, New Columbia; Deidre K. Stutzman, Dietary Manager Technology, Valley View; and Jennifer D. Woodley, Culinary Arts Technology, Ebensburg.
For more information about the academic programs offered by the School of Hospitality at Penn College, call (570) 327-4505, send e-mail or visit on the Web .