Le Jeune Chef Restaurant

Michelle Mierwald

• Hometown: State College
• Theme: "Buy Fresh Buy Local"
• Date: Friday, September 18

Why she chose to pursue a culinary-arts education: Being an older student, I've had many jobs (and many college majors!), but I finally realized the one place I'm truly happy is working in culinary.

Culinary inspirations: Definitely my family. Growing up in the Air Force, my mom always learned regional dishes. My girls, Kate, Claire and Zoe, are constant sources of inspiration.

Future: Ideally at a place that sits right on a sandy beach near the ocean, but my options are wide open, and that's exciting. Someplace where the fish bite every day.

About her menu: My regional meal is something I'm very passionate about. It's called "Buy Fresh Buy Local." I love going to the farmers' markets in my area and cooking with fresh ingredients. Everything on the menu will be made with local ingredients. Some menu items include: grilled vegetable terrine, roasted red beet salad with horseradish vinaigrette, and local lamb grilled and topped with lamb confit.

Todd Unger

• Hometown: New Oxford
• Theme: "California Fusion"
• Date: Friday, September 25

Why he chose to pursue a culinary-arts education: It's something fun to do, and since people will always need to eat, there should always be chances to get a job.

Culinary inspirations: No chefs really inspired me; it's something I like doing and wanted to continue.

Future: I would like to start as a prep cook, then eventually try to move up to a sous chef. Then, one day, I would like to have my own bar and grill.

About his menu: Pizza party: one with marinated pork and wasabi cream cheese, a second with mushroom and onion, and a third with lamb, feta, and mint; lobster couscous with jus and gels; mushroom cappuccino soup; roasted eggplant and garlic soup; turducken: turkey, duck, and chicken rolled into one; sauteed veal with basil and mozzarella; and broiled bass.

Adam Rudisill

• Hometown: New Oxford
• Theme: "Southwest"
• Date: Friday, October 09

Why he chose to pursue a culinary-arts education: I started working in a restaurant at the beginning of high school, and whenever I saw the cooks working on their food, it looked like it would be fun. So when I started cooking there, I knew that it would be a good career for me.

Culinary inspirations: It was my family that inspired me to start cooking.

Future: After college, I would like to work for a catering business to learn that career field for a couple of years, then eventually I'm hoping to own my own catering business.

About his menu: Soups: roasted poblano and potato with a hint of ham smokiness; chilled avocado with tangerine lime sorbet. Salads: smoked Texas game birds with Southwest vegetables and Mexican mint vinaigrette; prairie field salad with native goat cheese fritters and apple-cinnamon oil. Entrees: chili-broiled sea scallops; pechugias bahia, a lightly marinated and grilled chicken breast; puerco en mole de chabacano y pinon, roasted pork loin served with a unique mole.

Jason Sereno

• Hometown: Johnsonburg
• Theme: "Pacific Northwest"
• Date: Friday, October 23

Why he chose to pursue a culinary-arts education: I've loved cooking since I could stand on a chair and watch. I wanted to become a professional and learn the classical and new techniques.

Culinary inspirations: It's mostly been home cooks, family and friends -- but Alton Brown is my man.

Future: I plan on traveling and working all around the country, hopefully the world. Then who knows? I've put a lot of thought into a bed and breakfast lately.

About his menu: I'm very excited for the chance to possibly work caribou. My region has a bit of Asian influence to it, being on the Pacific. There is a buckwheat -- or soba -- noodle salad, a salmon and oyster dish, and I'm glad I get a chance to work with miso. And, of course, the foie gras pineapple Napoleon.

Marlee Horchen

• Hometown: Johnsonburg
• Theme: "Deep South"
• Date: Friday, October 30

Why she chose to pursue a culinary-arts education: I love food, and I have always enjoyed preparing meals for others.

Culinary inspirations: Alton Brown, Wolfgang Puck, Paula Deen

Future: After I graduate, I really want to travel and work at as many different places as I can. I want to learn and experience everything I can with this industry.

About her menu: Appetizer: scallop and braised pork belly. Soup: creamy peanut butter. Salad: Hoppin' John salad. Entrees: pomegranate-molasses glazed boar loin; sauteed grouper with grits and crayfish.

Casandra Balch

• Hometown: Abbottstown
• Theme: "Chesapeake Bay"
• Date: Friday, November 06

Why she chose to pursue a culinary-arts education: I love to work with food and create different types of products, and have since seventh grade.

Culinary inspirations: Chef Mike DeVeny, Chef David Haynes

Future: I plan on working at a nice restaurant and saving money to open up my own restaurant with my family and close friends. I would like to work in a nice atmosphere with pleasant and funny people -- something like the Altland House.

About her menu: It is a five-course meal prepared by the students for only $29.95 per person. Bayside picnic appetizers; Chesapeake chowder; watercress, sorrel and artichoke salad; and for entrees: crab cake and beef medallion, game gumbo, rotisserie goose, grilled tuna loin, and poached flounder wrapped up with crab meat.

Michael Keating

• Hometown: Dallas
• Theme: "Chesapeake Bay"
• Date: Friday, November 06

Why he chose to pursue a culinary-arts education: I want to travel abroad.

Culinary inspirations: Anthony Bourdain, Eric Ripert

Future: I plan to travel to the western United States, and from there, I'd like to experience Italy.

About his menu: Bayside picnic appetizers, Chesapeake chowder, and watercress, sorrel and artichoke salad

Samuel King Bickle

• Hometown: Centre Hall
• Theme: "Heartland"
• Date: Friday, November 13

Why he chose to pursue a culinary-arts education: It has always been what I wanted to do.

Culinary inspirations: Auguste Escoffier, Ferran Adria

Future: A full-time job in a hotel/conference center in the State College/Centre County area

About his menu: Buffalo with Maytag blue cheese; pan-roasted pheasant with filbert stuffing and currant sauce; and fried chicken stuffed with truffles and shitake mushrooms with macaroni and cheese.

David Houseman

• Hometown: State College
• Theme: "New England"
• Date: Friday, November 20

Why he chose to pursue a culinary-arts education: Why not love what you do?

Culinary inspirations: Jamie Oliver, Jeff Phillips

About his menu: Oysters with three different sauces, clam chowder, red beet and goat cheese salad, scallops served with butternut squash and wine glace, lobster and veal cobbler