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Students Help Prepare Food, Serve Guests at Kentucky Derby


Thirty-six Pennsylvania College of Technology students were hired to help cook for the thousands of spectators who converged on Churchill Downs in Louisville, Ky., on May 1 for the 2010 running of the Kentucky Derby.

Accompanied by chefs Paul Mach, assistant professor of hospitality management/culinary arts, and Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, the students helped prepare and serve food in the facility’s central kitchen to feed those in corporate and private guest suites at the Derby.

Some of the dishes they prepared were seared diver scallops with Parmigiano Reggiano and pancetta; roast chicken, cannellini beans and fennel; black pepper-crusted Niman Ranch turkey breast; whole-grain mustard barbecue sauce grilled short ribs; country chocolate-fudge strawberries; and Derby Pie.

“We are expecting to work quickly and accurately to produce great-tasting food,” Mach said before departing for the event. “Our students relish the opportunity to serve creative dishes at one of the grandest sports events in the world. It is indeed a highlight moment in their young careers.”

Representatives of Levy Restaurants, which offers food services at Churchill Downs and many of the nation’s other major sports and entertainment venues, visited the college to interview students for the Derby Week internship positions. During recent editions of the Kentucky Derby, the students have worked with executive chefs from NFL arenas in Seattle, Detroit, Green Bay and Philadelphia.

Students from all four majors offered by the School of Hospitality (a bachelor’s degree in culinary arts and systems and associate degrees in culinary arts technology, baking and pastry arts, and hospitality management) were selected by Levy Restaurants for the 2010 Kentucky Derby.

Baking and Pastry ArtsAmanda K. Angstadt, of Middleburg; Sara K. Carpenter, of State College; Kristina C. Dalsey, of Blue Bell; Brittany M. DeLousia, of Brackney; Amy N. Elicker, of East Berlin; Ashley K. Lombard, of Lewistown; Cheryl L. Mack, of Benton; Kimberly J. Mickle, of Beverly, N.J.; Terri A. Smith, of Hatfield; Katrina M. Snelgrove, of Winchester, Va.; and Tiana J. Soles-Ahner, of State College.

Culinary Arts TechnologyCasandra E. Balch, of Abbottstown; Ashley N. King, of Williamsport; Adam R. Rudisill, of New Oxford; Jason A. Sereno, of Johnsonburg; and Sarah E. Shoop, of Jersey Shore.

Culinary Arts and Systems Skylar K. Burke, of Warriors Mark; Jeffrey S. Byron, of Milford, Conn.; Elisabeth J. Callahan, of Hanover; Brittany E. Davis, of Williamsport; Stephanie M. Davis, of Ford City; Noah D. Deibler-Gorman, of Lewisburg; Amber R. Depew, of Butler; Rachel M. Emmons, of Washington, N.J.; Lisa Greenberg, of New City, N.Y.; Adam J. Hall, of Troy; David C. Houseman, of State College; Kayla M. Keever, of Mechanicsburg; Annie M. Kinney, of Milton; Kevin W. Pysher, of East Stroudsburg; Robert L. Robinson, III, of Sunbury; Angela J. Snyder, of Lock Haven; Chris W. Stokoe, of Hatfield; and Michael R. Yaw, of Trout Run.

Hospitality ManagementHannah E. Fisher, of Red Hook, N.Y., and Jered B. Hook, of Cochranville.

For more information about the academic programs offered by the School of Hospitality at Penn College, call 570-327-4505 or visit online .

For general information about the college, visit on the Web , e-mail or call toll-free 800-367-9222.

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