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Penn College students, staff to feed World Series competitors

Pennsylvania College of Technology’s Le Jeune Chef Restaurant – including the staff, students and faculty who support it – will again prepare meals for the teams participating in the Little League Baseball® World Series, a few miles from campus.

For the second year, the restaurant – a living lab for students in the college’s baking, pastry and culinary arts majors – will provide dining services inside the Dr. Creighton J. Hale International Grove, where teams stay during the series.

“The culinary program and Le Jeune Chef are teaming up to execute these daily meals with faculty, students and professional staff all working side by side,” said Michael R. Triassi, director of sales and restaurant operations for the college’s hospitality program. “The best part of doing any event twice is it gets easier each time, through experience.”

Students and staff from Pennsylvania College of Technology’s Le Jeune Chef Restaurant and its baking, pastry and culinary arts majors are preparing three meals a day for the 20 competing Little League Baseball World Series teams in South Williamsport. From left, in the kitchen of the teams’ dining hall, are Lance P. Bierly, of Centre Hall, a student in the culinary arts technology major; Shawn L. Hanlin, executive chef of Le Jeune Chef Restaurant; and Trevor M. Rosato, Le Jeune Chef’s sous chef II and a 2022 graduate of the college’s culinary arts and systems major. (Photo courtesy of Little League International)
Students and staff from Pennsylvania College of Technology’s Le Jeune Chef Restaurant and its baking, pastry and culinary arts majors are preparing three meals a day for the 20 competing Little League Baseball World Series teams in South Williamsport. From left, in the kitchen of the teams’ dining hall, are Lance P. Bierly, of Centre Hall, a student in the culinary arts technology major; Shawn L. Hanlin, executive chef of Le Jeune Chef Restaurant; and Trevor M. Rosato, Le Jeune Chef’s sous chef II and a 2022 graduate of the college’s culinary arts and systems major. (Photo courtesy of Little League International)

The college is serving three meals a day to the competitors Aug. 12-29, beginning with about 10 teams on Aug. 12, with the full complement of 20 teams on Saturday, Aug. 13.

With 20 teams, the restaurant expects to serve 383 people each meal, for a total of 1,149 meals per day and about 19,500 meals by the end of the series.

Because teams, which travel from every region of the globe for the series, will already be in town when Penn College’s fall semester classes begin on Aug. 15, students will jump into service upon arrival.

“With a whole new set of incoming freshmen arriving this fall, we will have the pleasure of working with them from day one of their education,” Triassi said. “It’s exciting to be a part of this international event, but what’s even more special is the ability to help our students understand all the aspects of our industry.

“While they will begin their education with Little League, they will all experience a variety of events throughout their time with us. Between their culinary classes, labs and working in Le Jeune Chef, they all will receive invaluable experience that they will be proud of and learn from and that will propel them to do great things in our industry.”

Penn College offers 16-month associate degrees and 12-month certificates in both baking and pastry arts and culinary arts, which can be continued toward a bachelor’s degree in business administration or applied management. To learn more, call 570-327-4505 or visit the School of Business, Arts & Sciences.

For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.

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