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Side by side, visiting chefs lead students


Chef Manuel Uribe, sous chef of Chicago’s Terzo Piano and a faculty member in the Jerome J. Drosos School of Culinary Arts at Triton College, headlined Penn College’s 2019 Visiting Chef Series, lending his knowledge and skill as he guided students in preparing a Mediterranean-themed dinner. He was joined by Rachel Erceg, lead pastry chef for Terzo Piano. In addition to providing valuable hands-on experience for students, the dinner that culminated the chefs’ multiday stay on campus provides scholarship funds for hospitality students.

– Photos by Cindy Davis Meixel, writer/photo editor, and Jennifer A. Cline, writer/magazine editor

Chefs Erceg and Uribe join Chef Paul Mach, assistant professor of hospitality management/culinary arts, in the classroom, where they reviewed the menu and wine pairings, and offered sage career advice.
Chefs Erceg and Uribe join Chef Paul Mach, assistant professor of hospitality management/culinary arts, in the classroom, where they reviewed the menu and wine pairings, and offered sage career advice.

Trevor M. Rosato, of Jersey Shore, rolls pasta dough.
Trevor M. Rosato, of Jersey Shore, rolls pasta dough.

Erceg (in glasses) brings joy to a conversation with student Madeline J. Novack as they prepare breads for the Visiting Chef Dinner.
Erceg brings joy to a conversation with student Madeline J. Novack as they prepare breads for the Visiting Chef Dinner.

Tables are set in Le Jeune Chef.
Tables are set in Le Jeune Chef.

Uribe talks with students while their freshly mixed squid ink pasta dough rests.
Uribe talks with students while their freshly mixed squid ink pasta dough rests.

Uribe demonstrates one method and tool for shaping handmade pasta noodles.
Uribe demonstrates one method and tool for shaping handmade pasta noodles.

In the baking lab, Erceg strikes a pose with Chef Charles R. Niedermyer II, baking and pastry arts instructor …
In the baking lab, Erceg strikes a pose with Chef Charles R. Niedermyer II, baking and pastry arts instructor …

… and pleases the baking and pastry paparazzi.
… and pleases the baking and pastry paparazzi.

A three-student team rolls pasta dough. From left are Christopher J. Schreckengost, of Cadogan; Angela M. Linde, of Harrisburg; and Lauren N. Meszaros, of Starrucca.
A three-student team rolls pasta dough. From left are Christopher J. Schreckengost, of Cadogan; Angela M. Linde, of Harrisburg; and Lauren N. Meszaros, of Starrucca.

President Davie Jane Gilmour pauses for a photograph with Chef Michael J. Ditchfield (left), hospitality management/culinary arts instructor, and Visiting Chef Uribe.
President Davie Jane Gilmour pauses for a photograph with Chef Michael J. Ditchfield (left), hospitality management/culinary arts instructor, and Visiting Chef Uribe.

Among the hors d’oeuvres served before guests were seated is arancini (small balls of rice fried in bread crumbs) with aioli.
Among the hors d’oeuvres served before guests were seated is arancini (small balls of rice fried in bread crumbs) with aioli.

Students gather around Uribe, who demonstrates the final preparation and plating for a pasta dish. At right is student Hunter K. Jordan, of Middleburg.
Students gather around Uribe, who demonstrates the final preparation and plating for a pasta dish. At right is student Hunter K. Jordan, of Middleburg.

All dressed up with somewhere very important to go! Students await the pre-dinner “pep talk.”
All dressed up with somewhere very important to go! Students await the pre-dinner “pep talk.”

Student Ashley L. Yancey, of Abington, loads sourdough loaves onto a cart.
Student Ashley L. Yancey, of Abington, loads sourdough loaves onto a cart.

The meal’s second course is the dish that won the 2018 Barilla Pasta World Championship. It consists of housemade squid ink pasta with fresh tuna, roasted red pepper sauce, lemon, bottarga and scallions. Uribe served as sous chef to Chef Carolina Diaz, also of Terzo Piano, who was named the champion. Diaz developed the Visiting Chef menu.
The meal’s second course is the dish that won the 2018 Barilla Pasta World Championship. It consists of housemade squid ink pasta with fresh tuna, roasted red pepper sauce, lemon, bottarga and scallions. Uribe served as sous chef to Chef Carolina Diaz, also of Terzo Piano, who was named the champion. Diaz developed the Visiting Chef menu.

Erceg shares stories with baking and pastry arts students, including Patrick E. Hufnagel, of Antes Fort; Gloria F. Boronow, of Denver, Pa.; and Brianna M. Farmer, of McKean.
Erceg shares stories with baking and pastry arts students, including Patrick E. Hufnagel, of Antes Fort; Gloria F. Boronow, of Denver, Pa.; and Brianna M. Farmer, of McKean.

Students acting as servers for the evening indulge a photo while waiting to pick up the next course from the kitchen.
Students acting as servers for the evening indulge a photo while waiting to pick up the next course from the kitchen.

Miguel Joseph Regan, culinary arts technology, serves arancini with aioli.
Miguel Joseph Regan, culinary arts technology, serves arancini with aioli.

Senior culinary arts and systems students Nolan S. Lester, of Perkiomenville; Amaris T. Smith, of Williamsport; and Jacob W. Parobek, of Seltzer, prepare ingredients for the first course. All three have petitioned to graduate in May.
Senior culinary arts and systems students Nolan S. Lester, of Perkiomenville; Amaris T. Smith, of Williamsport; and Jacob W. Parobek, of Seltzer, prepare ingredients for the first course. All three have petitioned to graduate in May.

Students and faculty applaud Chefs Uribe and Erceg (second and third from left) at the start of the traditional staff “lineup” before guests arrive.
Students and faculty applaud Chefs Uribe and Erceg (second and third from left) at the start of the traditional staff “lineup” before guests arrive.

Angela M. Linde, of Harrisburg, adds mushrooms to the first course …
Angela M. Linde, of Harrisburg, adds mushrooms to the first course …

… seared sea scallops with brown butter, chanterelle mushrooms and truffles.
… seared sea scallops with brown butter, chanterelle mushrooms and truffles.

Uribe and Lisa M. Andrus, dean of business and hospitality, welcome the crowd at the reception …
Uribe and Lisa M. Andrus, dean of business and hospitality, welcome the crowd at the reception …

… in Keystone Dining Room prior to the big dining event in Le Jeune Chef.
… in Keystone Dining Room prior to the big dining event in Le Jeune Chef.

Raw ingredients in the kitchen: Chanterelle mushrooms are used in the first course to accompany sea scallops and truffles.
Raw ingredients in the kitchen: Chanterelle mushrooms are used in the first course to accompany sea scallops and truffles.

Guest Anthony Sapia (left), a baker from State College, seizes a selfie with Raffaele Colone, ‘00, forest technology, and Chefs Uribe and Niedermyer.
Guest Anthony Sapia (left), a baker from State College, seizes a selfie with Raffaele Colone, ‘00, forest technology, and Chefs Uribe and Niedermyer.

Between courses, culinary arts students await their next call to action.
Between courses, culinary arts students await their next call to action.

For the second course, students join Uribe (far right) in serving up the world championship pasta dish, fresh off the stove.
For the second course, students join Uribe (far right) in serving up the world championship pasta dish, fresh off the stove.

Spring and sparkle set the stage for the pre-dinner reception in the Keystone Dining Room.
Spring and sparkle set the stage for the pre-dinner reception in the Keystone Dining Room.

Chef Craig A. Cian, associate professor of hospitality management/culinary arts, prepares a special order.
Chef Craig A. Cian, associate professor of hospitality management/culinary arts, prepares a special order.

Kitchen shenanigans: After an impromptu dance, baking and pastry arts students burst into laughter. From left are Gloria F. Boronow, Tyler C. Geer and Madeline J. Novack.
Kitchen shenanigans: After an impromptu dance, baking and pastry arts students burst into laughter. From left are Gloria F. Boronow, Tyler C. Geer and Madeline J. Novack.

Culinary arts technology student Chelsea L. Gray, of Marysville, adds Rubichon potatoes to the main course.
Culinary arts technology student Chelsea L. Gray, of Marysville, adds Rubichon potatoes to the main course.

Listening intently to instructions are Alexa D. Scatamacchia, culinary arts technology, and Ricky J. Frankhouser, hospitality management.
Listening intently to instructions are Alexa D. Scatamacchia, culinary arts technology, and Ricky J. Frankhouser, hospitality management.

Garrett E. Mottern, of Hughesville, adds fresh tuna to the second course.
Garrett E. Mottern, of Hughesville, adds fresh tuna to the second course.

Danielle R. Wesneski (left), of Williamsport, and Ashley L. Yancey, of Abington, watch closely as Erceg demonstrates how to plate the dessert.
Danielle R. Wesneski (left), of Williamsport, and Ashley L. Yancey, of Abington, watch closely as Erceg demonstrates how to plate the dessert.

Uribe and students Kobi A. Shannon, of Lewistown, and Aaron Timmons, of Greencastle, prepare Romanesco for the main course.
Uribe and students Kobi A. Shannon, of Lewistown, and Aaron Timmons, of Greencastle, prepare Romanesco for the main course.

Dinner programs featured five different 2019 Visiting Chef Scholarship recipients for diners to enjoy and share at their tables. This one features Sarah A. Bryan, a baking and pastry arts student, who said, “I came to Penn College to be the best version of myself, growing confidently in what I love to do. … This scholarship lessens my financial burden, and I feel so much more at ease with my coursework knowing I have this support.”
Dinner programs featured five different 2019 Visiting Chef Scholarship recipients for diners to enjoy and share at their tables. This one features Sarah A. Bryan, a baking and pastry arts student, who said, “I came to Penn College to be the best version of myself, growing confidently in what I love to do. … This scholarship lessens my financial burden, and I feel so much more at ease with my coursework knowing I have this support.”

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, passes a finished plate to a server.
Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, passes a finished plate to a server.

Hailey Rose Dunn, culinary arts and systems, shares her image of appetizers.
Hailey Rose Dunn, culinary arts and systems, shares her image of appetizers.

Bailey L. Frey, a baking and pastry arts student from Watsontown, adds an element to the tiramisu semifreddo.
Bailey L. Frey, a baking and pastry arts student from Watsontown, adds an element to the tiramisu semifreddo.

Uribe joins Suzie and Daniel R. Hawbaker in a photo.
Uribe joins Suzie and Daniel R. Hawbaker in a photo.

Ireland Q. Hastings, a 2019 Visiting Chef Scholarship recipient, tends to pre-dinner wine duties. Hastings is enrolled in hospitality management.
Ireland Q. Hastings, a 2019 Visiting Chef Scholarship recipient, tends to pre-dinner wine duties. Hastings is enrolled in hospitality management.

Among the reception appetizers: oysters, caviar, chive and crème fraiche
Among the reception appetizers: oysters, caviar, chive and crème fraiche

“Bread baby” rests in a student’s pocket in the baking lab.
“Bread baby” rests in a student’s pocket in the baking lab.

Uribe offers insights into the evening’s culinary choreography.
Uribe offers insights into the evening’s culinary choreography.

Erceg snaps a memory of beautiful breads …
Erceg snaps a memory of beautiful breads …

… and happily poses for students’ photos.
… and happily poses for students’ photos.

Ready to serve! From left: Garrett E. Mottern, Ricky J. Frankhouser, Jacob G. Clarke, Chad R. Biichle and Kobi A. Shannon.
Ready to serve! From left: Garrett E. Mottern, Ricky J. Frankhouser, Jacob G. Clarke, Chad R. Biichle and Kobi A. Shannon.

A guest selects an appetizer during the reception.
A guest selects an appetizer during the reception.

With time ticking down, Jacob W. Parobek, culinary arts and systems, and Ditchfield oversee the first course: seared sea scallops.
With time ticking down, Jacob W. Parobek, culinary arts and systems, and Ditchfield oversee the first course: seared sea scallops.

At the reception, Parmigiano Reggiano with balsamico awaits.
At the reception, Parmigiano Reggiano with balsamico awaits.

Hospitality management student Jeanne L. Booth offers refreshment at the reception.
Hospitality management student Jeanne L. Booth offers refreshment at the reception.

Uribe snaps a selfie with his enthusiastic “kitchen crew.”
Uribe snaps a selfie with his enthusiastic “kitchen crew.”

Kobi A. Shannon, culinary arts technology, drizzles balsamico on chunks of Parmigiano Reggiano.
Kobi A. Shannon, culinary arts technology, drizzles balsamico on chunks of Parmigiano Reggiano.

Logan M. Rider, culinary arts and systems, offers oyster and caviar appetizers.
Logan M. Rider, culinary arts and systems, offers oyster and caviar appetizers.

Student Gloria F. Boronow, of Denver, Pa., adds hazelnuts to the dessert.
Student Gloria F. Boronow, of Denver, Pa., adds hazelnuts to the dessert.

Uribe celebrates with students as food preparation is concluded and front-of-house staff deliver the dessert course.
Uribe celebrates with students as food preparation is concluded and front-of-house staff deliver the dessert course.

Dessert: Tiramisu semifreddo – with chocolate mascarpone, hazelnuts and miso caramel.
Dessert: Tiramisu semifreddo – with chocolate mascarpone, hazelnuts and miso caramel.

 

 

 

 

 

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