Le Jeune Chef Restaurant
Spring 2013 Student Features

Scott L. Neff II

• Hometown: Woolrich
• Theme: "Heartland"
• Date: Friday, February 15

Why he chose to pursue a culinary-arts education: I cooked a lot with my mom and pap growing up, and I became really interested the more I helped them.

Culinary inspirations: I would say that Mr. Wolford from Jersey Shore Area School District was my biggest inspiration. Although sometimes he was hard on us, he just wanted us to prepare the best food possible.

Future: I plan to continue to Penn State Main Campus and get my teaching certificate. For about five years, I'd like to work within the industry, gaining work experience, then start looking for culinary teaching positions.

About his menu: We'll serve food from the Heartland and prepare great meals for a loving day.

Joseph Gruszewski

• Hometown: Dunmore
• Theme: "Heartland"
• Date: Friday, February 15

Why he chose to pursue a culinary-arts education: I've been interested in cooking and becoming a chef since I was about 7, when my aunt showed me "Three's Company." I was hooked on cooking immediately.

Culinary inspirations: My biggest inspiration was my chef at Lackawanna County Career Technology Center, Chef Mark McAndrew.

Future: To get a good job in the industry. Ultimately, I'd like to work on a cruise liner, producing a large quantity of food at once.

About his menu: The meal is based off the Heartland region, and since the dinner falls the day after Valentine's Day, the menu is based on hearts. There are heart-shaped raviolis on the menu, along with a "Hearts Salad" consisting of the hearts of certain green veggies, and entrees for two (but that doesn't mean the family can't come!)

Graham Waters

• Hometown: Williamsport
• Theme: "New Orleans"
• Date: Friday, February 22

Why he chose to pursue a culinary-arts education: I always enjoyed working at Franco's Lounge for Career Day. I simply love to cook.

Culinary inspirations: A celebrity chef would be Gordon Ramsay because he is tough and fair. As far as local chefs go, Mike Morgan and Brian Anstadt have inspired me throughout the years.

Future: I would like to work in a nicer restaurant at a fast pace. Then in around five years after that, I want to own a franchise so that I get a feel at managing. In 10-15 years, I want to own my restaurant. Someday, I would love to work at the Harry Potter park restaurant in Orlando, Fla.

About his menu: Appetizers: We have rabbit and andouille strudel (Cajun sausage with rabbit in a creamy filling), and smoked duck ham served with sauteed pears and onions. Soups: We have file gumbo - poultry, seafood, vegetables, sausage and file powder; and cream of chicken - a twist on the classic, blended with artichokes. Salads: Seafood jambalaya rice salad - crayfish, crab, ham and rice; and Cajun Caesar salad, which has blackened red fish. Entrees: Deconstructed Cajun cordon bleu, which has tasso ham and pepper Jack cheese; crawfish etoufee, a Creole classic stew; chicory-glazed quail stuffed with Louisiana crab and given a chicory coffee drizzle; barbecue pork and beans - grilled pork loin, baked beans, potato salad and barbecue sauce; and osso buco - pork shanks slowly braised.

Alex Campolongo

• Hometown: State College
• Theme: "California Fusion"
• Date: Friday, March 01

Why he chose to pursue a culinary-arts education: I wanted to work with my hands and prepare dishes that are simple but delicious. I also know that I like to work hard, and passed down through my grandmother, I learned that I love to serve the people.

Culinary inspirations: Chef Dick, culinary instructor at State College Area High School

Future: My plan for after college is to work at a restaurant that already has its feet on the ground, but I would learn a lot more and continue to gain knowledge. I also would like to cater private events or be a personal chef.

About his menu: Turducken will be the highlight of this menu. There will be a chef's special for this evening.

Elizabeth Ball

• Hometown: Phoenixville
• Theme: "Chesapeake Bay"
• Date: Friday, March 08

Culinary inspirations: Giada de Laurentiis and my tech teacher, Beth Smiley

Future: work my way from the bottom to the top; anything and anywhere would be a great opportunity and experience

About her menu: What we have planned for our regional meal is great savory dishes that include some type of fish or seafood item. We even have some items that don't come with seafood, like the duck soup.

Katharine Marks

• Hometown: Barto
• Theme: "Chesapeake Bay"
• Date: Friday, March 08

Why she chose to pursue a culinary-arts education: Watching my mother work in the kitchen at home.

Culinary inspirations: My mother

About her menu: What we have planned for the regional meal is great savory dishes that include some type of fish or seafood item. We even have some items that don't come with seafood, like the duck soup.

Bradley Moriarty

• Hometown: Milesburg
• Theme: "Irish American"
• Date: Friday, March 22

Why he chose to pursue a culinary-arts education: High school instructors and a passion for food

Culinary inspirations: No one specific, but technical chefs inspire me.

Future: After college, I would like to move abroad and learn from chefs from all over.

About his menu: A lot of cured proteins and starch in the Irish tradition.

Victoria Zablocky

• Hometown: Jersey Shore
• Theme: "New England"
• Date: Friday, April 05

Why she chose to pursue a culinary-arts education: When my dad was busy as a kid, I cooked. It was always my favorite part of the day.

Future: I want to go to graduate school and get my master's in nutritional science.

About her menu: I am so excited about this clam chowder. It has always been my favorite soup, and I am so happy that it is on my menu.

Jenna Haas

• Hometown: Lancaster
• Theme: "New England"
• Date: Friday, April 05

Why she chose to pursue a culinary-arts education: I've always enjoyed cooking. It's been my escape throughout my life. No matter how bad my day is, when I'm in the kitchen, my mood instantly changes. I want to spend the rest of my life doing something I enjoy and that makes me happy. That's why I chose to be a culinary major.

Culinary inspirations: My pop-pop was one of my inspirations. His career wasn't in the hospitality industry, but he lived to make others happy. He was at home in the kitchen. On holidays, his food made the occasion 10 times better. His soups were to die for - everyone wanted some. I also think the fact that I grew up always eating homemade meals increased my interest in cooking. I have my mom to thank for that.

Future: I really want to travel after I graduate, learn about different cuisines around the country. That stuff really interests me. I don't want to stop learning once I graduate. I think I'm going to try to start down South, in Georgia probably, and go from there. I want it to be more of an adventure than a career.

About her menu: Appetizer: lobster spring roll or wild-game terrine. Soup: New England clam chowder or cioppino (fisherman's stew). Salad: roasted red beat and goat cheese or braised pheasant. Entree: Grilled day-boat scallops; roasted lobster and veal cobbler; Nantucket paella; chicken and chestnuts; or lamb trilogy, along with a few regional cheeses after your meal and a dessert created by students, teachers and professional pastry chefs. Each item reflects a piece of New England's culture, history and prominent foods.

Brianna Helmick

• Hometown: Hershey
• Theme: "Deep South"
• Date: Friday, April 12

Why she chose to pursue a culinary-arts education: I have been in the food-service industry for seven years, and I love working with food and people.

Culinary inspirations: I wasn't inspired by a specific chef, but I got inspiration from my mom and grandma.

Future: I would like to work in a large resort, cruise ship, convention center or large catering company. I really enjoy working with large quantities of food. Going to the Kentucky Derby in the Spring 2012 semester made me realize how much I love large-quantity cooking.

About her menu: I am excited to do my student-inspired dish, which will be a twist on a classic dish, Brunswick stew.

Anthony Donofrio

• Hometown: Syracuse, N.Y.
• Theme: "Pacific Northwest"
• Date: Friday, April 19

Why he chose to pursue a culinary-arts education: I've always loved food and decided it would be a good career choice.

Culinary inspirations: Norman Van Aken

Future: I hope to someday own my own restaurant/brewery.

About his menu: A lot of Asian-style dishes with a classical twist using products found in Oregon and Washington

Brianna Bucklin

• Hometown: Whitehall
• Theme: "Floribbean"
• Date: Friday, April 26

Why she chose to pursue a culinary-arts education: Growing up, I cooked a lot with my grandma and it grew from there.

Culinary inspirations: Chef James Beard

Future: After graduation, I would like to work in the industry for a few years at a small restaurant and then eventually open a catering business.

About her menu: We will be having faux-rice maki rolls with fruits and vegetables, lobster fried in a won ton wrap, Jamaican crab chowder, and conch chowder, which is like Manhattan clam. For salads, there is marinated scallops with a slaw of peppers, cabbage and seasonal veggies, and seafood tuna with seaweed salad and a watercress gelee. For entrees, we have broiled pompano, fish with orange; sauteed chicken with a sweet-and-sour sauce; marinated and sauteed shrimp with a creamy garlic sauce and fresh papaya; and a Jamaican jerk Cuban hanger steak.

Kyle Abel

• Hometown: Danielsville
• Theme: "Southwest"
• Date: Friday, May 03

Why he chose to pursue a culinary-arts education: I enjoy the fast-paced work environment and creating new dishes people enjoy.

Culinary inspirations: Michael Symon, Anthony Bourdain, Paul Liebrandt

Future: I would like to be a sous chef at a smaller-capacity, upscale restaurant. This way, I can put my best work on each plate without having to rush food, giving each customer a more personal experience.

About his menu: For the Southwest menu, we are having two appetizers: corn crepes and shrimp tacos. The corn crepes contain a duck confit with barbecue sauce, and the shrimp tacos are served with pico de gallo and guacamole. We also have two hearty soups on our menu: roasted poblano and potato, and venison chili. The salads we have planned are a smoked Texas game bird salad served with Southwestern vegetables and a mint vinaigrette, and a prairie field salad served with a native goat cheese fritter. Just a few entrees we have available are chili-broiled sea scallops dusted with chipotle and served with smoky tomato sauce. We also have a wood-oven roasted duck breast served with roasted apples and onions and a cumin, curry and garlic duck demi-glace.

Ashley Post

• Hometown: Orwigsburg
• Theme: "Southwest"
• Date: Friday, May 03

Why she chose to pursue a culinary-arts education: My love of cooking

Culinary inspirations: Alton Brown