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Students, Faculty Chefs to Display Culinary Skills at Farm Show


Four faculty chefs and eight students from Pennsylvania College of Technology’s School of Hospitality will return to the Pennsylvania Farm Show, the nation’s leading indoor agricultural showcase, for a sixth time next month for three days of cooking demonstrations.

The Penn College representatives are preparing once again to exhibit their culinary talents, this time in 15 demonstrations scheduled for Jan. 6-8 in the Family Living Center at the Farm Show Complex, located just off Exit 23 of Interstate 81 in Harrisburg. Admission is free for all Farm Show events.

Penn College cooking demonstrations scheduled for Saturday, Jan. 6, on Stage 2 are: The Chef and the Farmer (with the Pennsylvania Association for Sustainable Agriculture), 4 to 5 p.m.; Cooking with Apples, (with the Pennsylvania Apple Marketing Board), 6 to 7 p.m.; and Cake Decorating, 7 to 8 p.m.

Penn College demonstrations scheduled for Sunday, Jan. 7, on Stage 2 are: Vegetable Cookery (vegetables, beans and grains), 9 to 10 a.m.; Mushrooms and Pennsylvania Wines (with the Pennsylvania Wine Association), 1 to 2 p.m.; Cooking with Molasses/Pastry/Oatmeal Pie, 3 to 4 p.m.; Cooking with Beef (with the Pennsylvania Beef Council), 6 to 7 p.m.; and Cooking with Lamb, 7 to 8 p.m.

On Monday, Jan. 8, the Penn College demonstrations continue on Stage 1 with: Breakfast Preparation, 8 to 9 a.m.; Cake Decorating, Rolled Fondant and Gum Paste Flowers, 9 to 10 a.m.; The Chef and the Farmer (with PASA), 10 to 11 a.m.; Cooking with Pork (With the Pennsylvania Pork Council), 11 to 12 a.m.; Cooking with Veal (with the Pennsylvania Beef Council), noon to 1 p.m.; Cooking with Pennsylvania Fish (with Bill Verano), 1 to 2 p.m.; and Cooking with Poultry, 2 to 3 p.m.

The hospitality management/culinary arts faculty members leading the Penn College contingent are: Michael J. Ditchfield, instructor; Paul E. Mach, assistant professor; Suzann L. Major, assistant professor; and Judith M. Shimp, associate professor. Shimp notes t he students must forgo part of their holiday break to work at the Farm Show.

“The Farm Show is a valuable learning experience for students,” Shimp said. “Throughout a student’s education, the Penn College chefs stress the importance of quality and freshness in the finished menu items. This starts with fresh, high-quality products from the farm. At the Farm Show, the students have the opportunity to meet the producers of Pennsylvania farm products and to work with the chef instructors to prepare these products for the public. It’s an excellent opportunity for the students to see firsthand the benefits of a professional relationship between the chef and the farmer.”

The eight School of Hospitality students were chosen for their professionalism, academic standing, technical skill and attitude. They are: Neal Palmer, Canton, Food and Hospitality Management; Amanda L. Farr,Benton, Culinary Arts Technology; Elisha M. Kleinfelter, Hummelstown, Culinary Arts Technology; Anthony J. Sabol, Williamsport, Culinary Arts Technology; Noelle R. Miller, Berwick, Food and Hospitality Management; Jason D. Wright, Danville, Food and Hospitality Management; Linda S. Forrey, Selinsgrove, Food and Hospitality Management; and Shelly S. Newberry, Sabinsville, Culinary Arts Technology.

Recipes from the Farm Show cooking demonstrations will be available on the Penn College Web site.

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