Le Jeune Chef Restaurant

Faculty Member & Culinary Student Cook on Live TV

Culinary arts student James Culp and Chef Mary Trometter were featured on an episode of PA Live! Watch James explain the proper way to chop fennel and learn how to prepare toasted orzo with fennel.

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Faculty Member & Culinary Student Cook on Live TV

Culinary and Pastry Experience

Culinary and Pastry Experience

The School of Business and Hospitality and Le Jeune Chef will be hosting a Culinary and Pastry Experience on Friday, April 24. Guests will be able to view the creations of culinary arts and baking & pastry arts students, as well as opportunities to taste samples prepared by students.

Grand Pastry Buffet, April 26

A culmination of the senior baking students' class, Pastry Food Show and Buffet Presentation Concepts will be held on Sunday, April 26 and is open to scholarship donors for free tastings.

Grand Pastry Buffet

The Grand Pastry Buffet is the final competency for the Baking and Pastry degree students in this class. They choose a theme, plan the dessert menu, and prepare chocolate and sugar centerpieces, as well as a decorated cake based on their theme. They design the table set-ups and decorations. All of this comes together on buffet day when they set-up and serve the buffet to their guests. Their chocolate centerpieces also are judged, and students can be awarded a gold, silver, or bronze certificate. The theme for this spring’s buffet is "Viva Las Vegas."

Dining in the Dark

Dining in the Dark

Le Jeune Chef hosted its annual "Dining in the Dark" event on March 21 in collaboration with North Central Sight Services, Inc. During this dining experience, guests are blindfolded and made to rely on their other senses while they enjoy their dinner and drinks, with guidance from the students and staff.

Cuisine for a Cause

Cuisine for a Cause

On March 21, student and professional representatives from Le Jeune Chef competed in "Cuisine for a Cause," a charity event hosted by the YWCA of Northcentral, PA. Le Jeune Chef competed against other local restaurants and chefs in a variety of categories.

Super Foods Corner

Tropical Fruit SaladYield: 4-6 servings

Tropical Fruit Salad

Ingredients

  • 1 large pineapple, cored and chopped
  • 2 ripe mangoes, chopped
  • 2 bananas, sliced
  • 1/2 cup chopped canned lychees in syrup, drained
  • 1/2 cup pomegranate seeds
  • 3 tablespoons shredded sweetened dried coconut

Instructions

  1. Prep fruit except for coconut one day ahead; refrigerate.
  2. In a pan, toast coconut over medium heat, tossing until golden, 1-2 minutes.
  3. Transfer to a plate.
  4. Top salad with coconut before serving.

Consider Le Jeune Chef for your next high school reunion, baby shower, rehearsal dinner, engagement party, or a relaxing time in a casual fine dining atmosphere.

For reservations call 570-320-CHEF

April 2015
Upcoming Menus

Regional American Cuisine
Fri., 5:30 - 8 p.m.

Classical Cuisine
Wed. & Thurs., 5:30 - 8 p.m.

Gourmet Dinner
Sat., 5:30 - 8 p.m.

PCToday News & Information

Winners Named in 'Love Songs'-Themed Cake Competition
published March 17, 2015

Assistant Dean Named Outstanding Alumnus of Month by Alma Mater
published April 9, 2015

Buy Fresh Buy Local
Gift Card

LJC Gift Card

Give the gift of an elegant meal in Le Jeune Chef. Order your gift card online or call 570-320-CHEF.

Discounts
Penn College students receive a 20% discount with ID.

AAA Discounts Rewards

Save 10% with your AAA card.

Award

Wine Spectator

Wine Spectator Best of
Award of Excellence

   

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