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Student touch adds to LJC holiday buffet

Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball.
Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball.
Delicious work stands ready and waiting.
Delicious work stands ready and waiting.
The students responsible for the tasty project join Suchwala (center, in black pants).
The students responsible for the tasty project join Suchwala (center, in black pants).

As Le Jeune Chef Restaurant rounds out the fall semester with its annual holiday buffet offerings, students in Chef Frank M. Suchwala’s Applications of Professional Cooking course – which regularly includes live learning opportunities during the restaurant’s lunch hour – contributed to the delectable display during Finals Week. Suchwala’s photos show a sampling of the offerings his students prepared. The lunch buffet continues Thursday, Dec. 9, as well as Dec. 13-16. Reservations are required (570-320-CHEF). Suchwala is an associate professor of hospitality management/culinary arts.

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