Skip to main content

Students Learn Alongside Visiting Chefs in Scholarship Benefit

Baking and pastry arts student Kristina M. Williams adds chocolate “ribbons” to petit fours, a “gift” for guests following the meal.
Baking and pastry arts student Kristina M. Williams adds chocolate “ribbons” to petit fours, a “gift” for guests following the meal.
Chef Brian O’Hea guides culinary arts and systems student Sammera T. Fleming in plating eggplant caponata, the first course.
Chef Brian O’Hea guides culinary arts and systems student Sammera T. Fleming in plating eggplant caponata, the first course.
The fourth course, New England “Chowder,” included pan-seared diver sea scallops, potato and pork ravioli, bacon lardoons, pickled celery, chive oil and celeriac chips, and was finished with clam cream.
The fourth course, New England “Chowder,” included pan-seared diver sea scallops, potato and pork ravioli, bacon lardoons, pickled celery, chive oil and celeriac chips, and was finished with clam cream.
Chef Shanna O’Hea discusses plating for the dessert: Chocolate financier cake, mint chocolate chip ice cream, raspberry compote and almond brittle.
Chef Shanna O’Hea discusses plating for the dessert: Chocolate financier cake, mint chocolate chip ice cream, raspberry compote and almond brittle.
After the final dishes are plated, the “back of the house” gathers for a photo.
After the final dishes are plated, the “back of the house” gathers for a photo.

Chefs Shanna and Brian O’Hea, chefs/owners of Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern, visited campus as part of the School of Business and Hospitality’s Visiting Chef Series. Over three days, the couple lent their expertise, visiting a variety of culinary arts, baking and pastry arts and hospitality management classes and personally guiding Penn College students through the preparation of Friday’s Visiting Chef Dinner in Le Jeune Chef Restaurant. The elegant, five-course dinner not only provides valuable experience for students, but also raises funds for annual scholarship awards.

Subscribe to PCToday Daily Email

Related Stories

The alluring glow – and promise – of technology
Baking, Pastry & Culinary Arts

What better way to prep for college!

Read more
Pennsylvania College of Technology culinary arts students (from left) Alexis J. Muthler-Harris, of Williamsport; Charlie M. Suchanec, of State College; and Palin J. Hurst, of Gardners, consult during their Culinary Capstone course, in which each developed a five-course themed menu and served as chef de cuisine in the college’s Le Jeune Chef Restaurant, a live-learning lab for hospitality students that serves the public.
Business & Hospitality

Culinary capstones give students chance to take charge

Read more
Pennsylvania College of Technology’s Student & Administrative Services Center will be renamed for retiring President Davie Jane Gilmour. The Penn College Board of Directors approved that honor – as well as “emeritus” status – for Gilmour, who is set to retire June 30 after 24 years as president of the special mission affiliate of Penn State.
College Relations

Administration building named for retiring college president

Read more