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Students Learn Management Firsthand in Le Jeune Chef Restaurant

Students enrolled in a Regional American Cuisine course at Pennsylvania College of Technology will take turns leading their classmates as student managers in the kitchen of Le Jeune Chef Restaurant on the college’s main campus.

The restaurant, open to the public year-round, is a learning laboratory for students enrolled in culinary arts, culinary arts and systems, hospitality management, and baking and pastry arts majors. As part of the Regional American Cuisine course, students serve traditional fare from various regions of the continent on Friday evenings.

Each student will take turns at assisting Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, as sous chef for the evening. Students research the climate and native foods of the region on which their menu is based, prepare recipes, calculate quantities and costs, and serve as student managers in the kitchen, assigning duties to classmates.

Regional American Cuisine offerings are available through November and are served beginning at 5:30 p.m.

Student assignments for Fall 2008 are:

Sept. 12 Christopher J. Harris, of Bloomsburg, and Chris W. Stokoe, of Hatfield, present a “Buy Fresh Buy Local” menu. Harris said the menu will include fresh, local ingredients including lamb, pork, elk, chicken and trout as proteins, alongside many seasonal fruits, vegetables and herbs. The dinner is presented as part of Local Foods Week in the region.

Sept. 19 Noah C. Bech, of Philadelphia, offers a “California Fusion” menu. “This California fusion is a nice mix between American and Asian,” Bech said. “It is also nice and hearty.”

Sept. 26 William Brady West, of Wyomissing, will present “Pacific Northwest.” Among his five entrée choices are pan-seared halibut with Washington apple compote, roasted pork with kimchee and pear-bok choy salad, and ginger-braised short ribs with pickled cabbage.

Oct. 3 Amy E. Lizee, of Lititz, will offer cuisine from the “Southwest.” “I am really excited about getting the chance to do the Southwest menu. It is going to be flavor packed,” Lizee said. “The menu will include corn crepes with a coffee barbecue sauce, shrimp tamales, a roasted poblano and potato soup, a chilled avocado soup, a smoked Texas game-bird salad, sea scallops, “˜Pechugias Bahia’ (a marinated, grilled chicken breast), roast pork loin with a unique mole sauce, lobster enchiladas and a variety of cheeses.”

Oct. 10 Pamela N. Staib, of Riverside, will present a “Chesapeake Bay” menu. “My menu is made up of a lot of fresh seafood, fresh greens and some “˜back bay’ game,” Staib said.

Oct. 24 Michael S. Bennett, of Williamsport, will present a “Floribbean” menu. Floribbean cuisine is heavily influenced by visitors and immigrants from all over the world, but especially from the Caribbean.

Oct. 31 Stephanie M. Davis, of Ford City, will present a “Heartland” menu. Davis calls her menu “a very hearty spread from the Great Plains.” It includes sausages, buffalo and potato salad.

Nov. 8 Jeffrey S. Byron, of Milford, Conn., will present a menu from “New England.” His entrée choices include “Day Boat” Scallops, lobster and veal cobbler, Nantucket paella, roasted sirloin of lamb, and chicken and chestnuts. (This Regional American Cuisine dinner is moved to Saturday due to the Visiting Chef dinner on Nov. 7.)

Nov. 14 Derek J. Long, of Mifflinburg, will present a “SusqueDutch” menu, featuring cuisine based on the Susquehanna River and Pennsylvania Dutch, including marinated venison ham, veal and oyster gumbis, broiled walleye, chicken and waffles, and apple-lacquered pork.

Nov. 21 – Michael T. Palm, of Airville, will present a menu from the “Deep South,” including Deep South egg rolls, scallops and braised pork belly, black-eyed pea soup with okra and creamy peanut butter soup, hoppin’ John salad, chicken sauté with Kentucky bourbon, pomegranate-molasses glazed boar loin, fried oysters, sautéed grouper, and braised short loin.

For complete menus and reservation information, visit on the Web or call (570) 320-CHEF.

For more information about the academic programs offered by the School of Hospitality, visit online or call (570) 327-4505. To learn more about Penn College, visit on the Web , e-mail or call toll-free (800) 367-9222.

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