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Students, Faculty Chefs to Cook at 86th Pennsylvania Farm Show


Faculty and students from Pennsylvania College of Technology’s School of Hospitality will return to the Pennsylvania Farm Show in January to exhibit their culinary expertise in cooking demonstrations to be presented over three days.

The five faculty and 10 students will present 19 demonstrations and tasting sessions Jan. 5-7 for the 86th Pennsylvania Farm Show event. The cooking demonstrations will take place in the Family Living Center at the Farm Show Complex, 2301 N. Cameron St., Harrisburg.

This is Penn College’s eighth year of showcasing Pennsylvania’s agricultural produce at the Farm Show.

Students who will participate in the cooking demonstrations are: Jennifer M. Eckert, Laureldale, Technology Management; Sarah E. Hoch, Fleetwood, Baking and Pastry Arts; Elizabeth J. Mikaliunas, Topton, Baking and Pastry Arts; Noelle R. Miller, Berwick, Food and Hospitality Management; Timothy L. Moeller, Chalfont, Culinary Arts Technology; Amanda L. Palmer, Canton, Technology Management; Neal R. Palmer, Canton, Food and Hospitality Management; Brynn E. Shearer, Hagerstown, Md., Culinary Arts Technology; Laura N. Wagner, Altoona, Culinary Arts Technology; and Stacy J. Womer, Bloomsburg; Culinary Arts Technology.

The faculty chefs presenting demonstrations are: Michael J. Ditchfield, instructor of food and hospitality management/culinary arts; Paul E. Mach, assistant professor of food and hospitality management/culinary arts; Mary G. Trometter, assistant professor of food and hospitality management/culinary arts; Judith M. Shimp, associate professor of food and hospitality management/culinary arts; and Diane Scharper, registered dietitian and assistant professor of food and hospitality management/culinary arts.

The cooking demonstrations begin Saturday, Jan. 5, at 4 p.m., when Trometter presents “Cooking with Mushrooms” on Stage 2. At 6 p.m., Ditchfield presents “Chef and the Farmer,” also on Stage 2.

At 9 a.m. on Sunday, Jan. 6, Shimp will present “Breakfast Treats.” At 10 a.m. that day, the pastry students will present “Cake Decorating” on Stage 1. Trometter follows with “Cooking with Chicken” at 11 a.m. At 1 p.m., “Nutritional Concerns for the Pennsylvania Vegetarian” will be presented by Scharper and Shimp. At 2 p.m., Shimp is to present “Appetizers and Pennsylvania Wines.”

On Stage 2 that day at 3 p.m., Ditchfield again presents “Chef and the Farmer.” At 5 p.m., Mach will present “Pork with Butternut Squash and Apples.”

The public demonstrations begin at 9 a.m. on Jan. 7, on Stage 1, when the pastry students will present “Fresh From the Bake Shop.” At 10 a.m., Mach will cook “Vegetarian Mushroom Bread Salad and Bruschetta with Eggplant Lasagna.” At 11 a.m., Ditchfield will cook “Lamb Salad with Bourbon Vinaigrette.” At noon, Trometter will again present “Cooking with Chicken.” At 1 p.m., Mach presents “Beef and Peppers with Spinach and Goat Cheese,” and at 2 p.m., Shimp will present “Old Familiar Foods are Back.”

On Stage 2 that day at 1 p.m., Ditchfield joined by Jim Tomalonis of Cedar Springs Trout Hatchery will present “Cooking Pennsylvania’s Trout.” At 2 p.m., Trometter will present “Cooking with Pork.” Mach will wrap up the demonstrations at 3 p.m. with “Turkey Tapenade.”

“The whole faculty team and students work together cooking, serving and demonstrating for each of the sessions,” Shimp said. “This is a valuable experience, because we all have the opportunity to network with the Pennsylvania farming industry and reinforce the natural connections between the chef preparing, and the farmer producing, quality food for our customers’ plates.”

Area businesses donating products for the demonstrations are: Wentzler’s Fruit Farm, Muncy; Milkyway Farms, Troy; and The Creamery at The Pennsylvania State University.

For more information about Penn College, visit on the Web or call 1-800-367-9222.

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