Le Jeune Chef Restaurant
Lifelong Education Center, Rm. B107 · For reservations phone (570) 320-CHEF or (570) 320-2433
Spring 2008 - Student Features
Breakfast & Brunch
- Michael S. Bennett, Theme: Brunch in the French Quarter, Date: Sunday, April 20
- Derek J. Long, Theme: Brunch in the French Quarter, Date: Sunday, April 20
- Amy E. Lizee, Theme: Private Event, Date: Sunday, April 27
- Annie M. Kinney, Theme: May Day, Date: Sunday, May 04
- Chris W. Stokoe, Theme: May Day, Date: Sunday, May 04
Regional American Cuisine Dinner
- Elisabeth J. Callahan, Theme: Heartland, Date: Friday, February 15
- Amanda H. Shughart, Theme: Heartland, Date: Friday, February 15
- Michael R. Yaw, Theme: Susquehanna River/Pennsylvania Dutch, Date: Friday, February 22
- Meagan S. Morris, Theme: Pacific Rim, Date: Friday, February 29
- Brian M. Toomey, Theme: California Fusion, Date: Friday, March 07
- Jack L. Fetzer, Theme: Irish American, Date: Friday, March 14
- George E. Logue, Theme: New Orleans, Date: Friday, March 28
- Samuel H. Brechtel, Theme: Deep South, Date: Friday, April 04
- J. Kyle Hanjaras, Theme: Chesapeake Bay, Date: Friday, April 11
- Matthew S. Dansky, Theme: New England, Date: Friday, April 18
- Kristen M. Bastian, Theme: Southwest, Date: Friday, April 25
Breakfast & Brunch
Michael S. Bennett
- Hometown: Elmira, N.Y.
- Theme: Brunch in the French Quarter
- Date: Sunday, April 20
Why he chose to pursue a culinary-arts education: I enjoy cooking in mass quantity.
About his menu: Chicken gumbo; roasted tequila lime pork loin with mexi-ranch dressing, served with corn chips and topped with pico de gallo.
Derek J. Long
- Hometown: Mifflinburg
- Theme: Brunch in the French Quarter
- Date: Sunday, April 20
Why he chose to pursue a culinary-arts education: I love to cook.
Culinary inspirations: Emeril Lagasse and my boss, Josh Ruhl
Future: I plan on continuing to work at S & M Catering (Mifflinburg).
About his menu: We have a chicken gumbo for our soup, and roasted tequila lime pork loin with mexi-ranch dressing, served on corn chips and topped with pico de gallo.
Amy E. Lizee
- Hometown: Lititz
- Theme: Private Event
- Date: Sunday, April 27
Why she chose to pursue a culinary-arts education: It's something I've always enjoyed; I've been cooking since I was able to reach the stove.
Future: After college, I would like to work as a chef and look for more opportunities to travel. Eventually, I would like to open my own restaurant or bed and breakfast.
About her menu: My Victorian tea-themed brunch will feature mini tea sandwiches, scones, and various pastry selections.
Annie M. Kinney
- Hometown: Milton
- Theme: May Day
- Date: Sunday, May 04
Why she chose to pursue a culinary-arts education: My grandmother, Ida, taught me to bake, and as I went through high school I found that I enjoyed baking immensely, so naturally I enrolled in the baking & pastry arts program here. When it came time for me to graduate, I re-enrolled in the culinary program because I was fascinated. … I wanted to know the best of both worlds. So that’s why I’m here; I love to bake and I love to cook.
Culinary inspirations: I was never much into the chefs on TV; I’m inspired by real life. All of the chefs that I have come across in my aspiring career have inspired me somehow, but no one has inspired me as much as the chefs here at Penn College. All of them have a story, and they are all a great inspiration in themselves.
Future: I’m not quite sure; I still have two years and a lot can happen within that time. So I’m keeping my options open. Right now, my plan is to go out and work in the industry for a while, but eventually I would like to pass my knowledge and experience on to others by becoming a teacher, preferably at a post-secondary level.
About her menu: Our theme is May Day, and we are leaning more towards the Celtic interpretation, which includes the countries of Ireland, Scotland, and Whales. It’s going to be a fun and exciting menu with many selections. Among them are: carved leg of lamb and carved stuffed pork loin, Wexford berry salad, braised fennel and cabbage, Celtic country omelets, cinnamon apple pancakes, and a variety of fresh baked breads and delicious desserts.
Regional American Cuisine Dinner
Elisabeth J. Callahan
- Hometown: McSherrystown
- Theme: Heartland
- Date: Friday, February 15
Why she chose to pursue a culinary-arts education: My vo-tech class in high school, through Adams County Tech Prep Consortium.
Culinary inspirations: Chef Mike DeVeny
Future: Upon completing college, I would like to work for Marriot, and further down the line, open up my own bed and breakfast.
About her menu: Appetizer: cord dogs; soup: Wisconsin cheddar and beer soup; salad: potato salad; entrees: beef, sturgeon, buffalo, chicken amaretto, and quail breasts
Amanda H. Shughart
- Hometown: Mechanicsburg
- Theme: Heartland
- Date: Friday, February 15
Why she chose to pursue a culinary-arts education: I have always liked to cook and bake for the family. I like to experiment with new things and impress guests.
Culinary inspirations: The Culinary Arts instructor at Cumberland Perry Area Vocational Technical School, Chef Tim McGrath, whose excitement about food inspired me to continue my schooling in the culinary field.
About her menu: We have ingredients like cheeses, root vegetables, buffalo, quail, etc. The courses are based on the ingredients available and foods that were prepared in America's breadbasket when the West was being claimed. We have such menu items as Wisconsin cheddar and beer soup, warm Amish potato salad with sweetbreads, corn dogs made from andouille and duck sausages with a plum chutney, buffalo with a Maytag blue cheese sauce, and pan-seared quail with filbert stuffing.
Michael R. Yaw
- Hometown: Trout Run
- Theme: Susquehanna River/Pennsylvania Dutch
- Date: Friday, February 22
Why he chose to pursue a culinary-arts education: It has always been something I wanted to pursue as a career.
Culinary inspirations: My biggest inspirations have been my grandmothers. They're not professional, but they're good.
Future: This is a big industry, and I will have many options. I will go where I choose to go.
About his menu: On my menu I have two appetizers: a marinated venison ham and curried oysters with apple vinaigrette. I have two soups: split pea and chicken corn chowder. There are two salads. One is a Romaine lettuce and apples with blue cheese, walnuts, and a port wine vinaigrette, and I have a new potato, endive, frisee, and radicchio with hot bacon and mustard dressing. There are five entrees. One is veal and oyster gumbis. The others are sweetbreads Madeira, broiled shad with an apple cider sauce, chicken and waffles, and finally, apple-lacquered pork with onion.
Meagan S. Morris
- Hometown: Herndon, Va.
- Theme: Pacific Rim
- Date: Friday, February 29
Why she chose to pursue a culinary-arts education: When my mom was pregnant with my little sister, we would watch cooking shows, and from age 6, I knew I wanted to be a chef.
Culinary inspirations: Julia Child
Future: Upon completion of college, I would like to work with Capital Restaurants Inc. and eventually own my own restaurant.
About her menu: Appetizers: calamari puffs Soups: miso with nori and mushrooms Salads: warm tofu Entrees: pan-seared halibut with Washington apple compote; roasted pork with kim chee and pear; short ribs; venison; and salmon
Brian M. Toomey
- Hometown: Watsontown
- Theme: California Fusion
- Date: Friday, March 07
Why he chose to pursue a culinary-arts education: I have always enjoyed cooking. I like being able to be creative, and it's fun working in a fast-paced environment.
Culinary inspirations: Anthony Bourdain
Future: I plan on moving west, maybe to Boise, Idaho. I would like to start out as a chef in a fine-dining restaurant, then after that, I may open my own restaurant.
George E. Logue
- Hometown: Trout Run
- Theme: New Orleans
- Date: Friday, March 28
Why he chose to pursue a culinary-arts education: Because of working in restaurants, and because my grandparents have a restaurant in Enola
Future: I'm not sure exactly what I want to do yet.
About his menu: Rabbit and andouille sausage strudel; smoked duck ham; file gumbo (poultry, seafood, and veggies); callaloo; seafood jambalaya rice salad; Cajun Caesar salad; Cajun chicken cordon bleu; crawfish etouffee; coffee-lacquered quail; barbecue pork and beans; and osso buco
Samuel H. Brechtel
- Hometown: Clarks Summit
- Theme: Deep South
- Date: Friday, April 04
Why he chose to pursue a culinary-arts education: I have always enjoyed cooking, ever since I was a young child.
Culinary inspirations: No one chef has inspired me. I feel that all of their hard work paid off, so if I can do the same, I should be OK.
Future: My plans after graduation are to get out into the workforce and try to make a name for myself in cooking. I would like to work in a fine-dining restaurant, with about a 100-person capacity, so that everyone can enjoy their meal.
About his menu: For my menu, the Deep South, there are many delicious items that range from Deep South fried egg rolls to sauteed grouper. This menu has what I believe is a very special soup - creamy peanut butter soup - which I can't wait to see how it sells.
J. Kyle Hanjaras
- Hometown: Montrose
- Theme: Chesapeake Bay
- Date: Friday, April 11
Why he chose to pursue a culinary-arts education: The freedom to explore, create, and discover!
Culinary inspirations: The chef who most inspired me was and is my mother.
Future: I eventually plan to run my own fine-dining restaurant and catering business.
About his menu: My menu is from the Chesapeake Bay region. It will include such dishes as grilled tuna loin, rotisserie goose and "back-bay gumbo."
Matthew S. Dansky
- Hometown: State College
- Theme: New England
- Date: Friday, April 18
Why he chose to pursue a culinary-arts education: My love of food and a constant need for a challenge have led me on this path.
Culinary inspirations: Anthony Bourdain, Thomas Keller, Jamie Oliver
Future: I plan on moving out west to pursue my goal of becoming an executive chef.
About his menu: My menu will accentuate the regional seafood of New England. I'm very excited about the paella dish I have with a Nantucket twist.
Kristen M. Bastian
- Hometown: Montandon
- Theme: Southwest
- Date: Friday, April 25
Why she chose to pursue a culinary-arts education: I decided on a career in hospitality/culinary arts because food is art, and my dad was a cook in the Army, which influenced me.
Culinary inspirations: Chef Emeril Lagasse is a great inspiration. He is very knowledgeable and has great charisma that shows in the industry.
Future: My plans after college are to own my own business. I would like to work in different places all over the country to gain knowledge and more experience, though.
About her menu: We have corn crepes with duck confit and barbecue sauce, shrimp tamales with a green mole sauce, roasted poblano and potato soup with a tangerine lime sorbet, smoked game bird salad, and prairie field salad. Entrees are broiled sea scallops with a little kick to them, "pechugias bahia," "puerco en mole de chabacano y pinon" (pork tenderloin with mole sauce), and lobster enchiladas served with a creamy lobster sauce and poblano chilies.