Le Jeune Chef Restaurant
Spring 2012 Student Features

Benjamin King

• Hometown: Linglestown
• Theme: "Heartland"
• Date: Friday, February 10

Why he chose to pursue a culinary-arts education: When watching the Food Network, my interest was piqued to be a chef.

Culinary inspirations: Alton Brown, Julia Child, Chef Charlie Gipe of Hershey Entertainment

Future: (I hope to) work my way through well-known restaurants to gain great experience.

About his menu: It will feature local and seasonal ingredients known to the region.

Lewis Robinson

• Hometown: London, Ontario, Canada
• Theme: "Heartland"
• Date: Friday, February 10

Why he chose to pursue a culinary-arts education: I always loved cooking, and working in the industry with influential chefs helped me decide.

Culinary inspirations: Gordon Ramsay, Ferran Adria, Heston Blumenthal, Alain Ducasse

Future: I want to travel the world and work in the best kitchens that I can in order to learn from the best chefs possible.

About his menu: A focus on seasonal and local ingredients with the classical preparations of the American Heartlands

Jennifer Fries

• Hometown: Perkasie
• Theme: "New Orleans"
• Date: Friday, February 17

Why she chose to pursue a culinary-arts education: I always loved cooking, watching my dad cook and helping him.

Culinary inspirations: Paula Deen

Future: I'd like to start to work immediately in a small restaurant and work my way up, maybe opening a place of my own.

About her menu: Traditional Southern comfort food

Hannah Marquis

• Hometown: Olney, Md.
• Theme: "New Orleans"
• Date: Friday, February 17

Why she chose to pursue a culinary-arts education: I love food and sharing my passion with others through food.

Culinary inspirations: Julia Child, Bobby Flay

Future: Start working immediately, hopefully in a smaller restaurant, then working my way up.

About her menu: Traditional comfort foods: gumbo, Cajun Caesar salad, jambalaya salad, crawfish etouffee, barbecue pork and beans

Christopher Trivelpiece

• Hometown: Millville
• Theme: "California Fusion"
• Date: Friday, February 24

Why he chose to pursue a culinary-arts education: I tried several majors before trying culinary arts. It's been hard work, but I've enjoyed every minute of it.

Future: I'm still unsure as to my short-term plans after I graduate. I would someday like to open and manage my own restaurant and lounge on the East Coast.

About his menu: Our appetizers include a "pizza party," which is three different personal-sized pizzas, each with flavors that reflect different California regions. We also have a rich mushroom "cappuccino" soup, topped with whipped cream. Finally, there are four delicious entree choices, one of which is a "Turducken," which is turkey, duck, and chicken breasts rolled into a roulade with a cornbread and chorizo filling.

Jessica Reppert

• Hometown: Northampton
• Theme: "California Fusion"
• Date: Friday, February 24

Why she chose to pursue a culinary-arts education: I decided to have a career in culinary arts because I have a passion for food and enjoy creating new things.

Culinary inspirations: My vocational teacher, Mrs. Mustonen, is the person who inspired me to further my culinary studies.

Future: I plan on becoming a vocational-technical teacher. So after I graduate, I plan on going to Penn State Main (Campus) to get my degree in vocational teaching.

About her menu: There are many deep and rich flavors throughout the menu. For appetizers, there is a fun pizza party or a savory lobster couscous. There is an interesting choice of soups and salads. There is a mushroom cappuccino soup, roasted eggplant and garlic soup, black mission figs with sweet pepper salad, and a Thai veal sausage and avocado salad. For entrees, we have broiled bass with corn and crab ravioli, and scallops Francaise with asparagus and risotto. We also have sauteed veal with basil and mozzarella, and turducken with a cornbread and chorizo filling. There is also a cheese cart and dessert made by the baking and pastry arts students.

Alex Bomberger

• Hometown: Mountville
• Theme: "Chesapeake Bay"
• Date: Friday, March 02

Why he chose to pursue a culinary-arts education: I've been passionate about cooking since a very young age.

Culinary inspirations: Eric Ripert

Future: I plan to move to California and work somewhere along the coast in Southern California. Eventually, I'd like to open up my own bar on the beach.

About his menu: We have a fantastic "bayside picnic" appetizer, which includes ribs, wings, mussels and shrimp. Our menu revolves around high quality seafood and pure Chesapeake flavors.

Becky Marinelli

• Hometown: Levittown
• Theme: "Irish American"
• Date: Friday, March 16

Why she chose to pursue a culinary-arts education: Ever since I was a kid, I was always in the kitchen and surrounded by good food.

Culinary inspirations: My grandmother would have to be the one person who inspired me the most when it came to cooking.

Future: My plans after I graduate would be to get a good job at a restaurant and work my way up in the field.

About her menu: Your typical, Irish-American food is selected for the menu, including lamb, corned beef and cabbage, and haddock.

TeAnna Dorey

• Hometown: Port Matilda
• Theme: "Pacific Northwest"
• Date: Friday, April 13

Why she chose to pursue a culinary-arts education: I enjoy cooking and think it will be a fun career.

Culinary inspirations: Alex Guarnashcelli of the Food Network, and Maria Danielle and Mike Morgan, my former supervisors at Franco's in Williamsport

Future: I would like to work as a cook on a cruise ship for a year or two and then work my way up in a hotel/casino restaurant.

About her menu: The Pacific Northwest dinner has a wide selection of seafood and vegetables with an Asian twist. A lot of recipes have a comfort-food quality.

Logan Hinkley

• Hometown: Springville
• Theme: "Floribbean"
• Date: Friday, April 20

Why he chose to pursue a culinary-arts education: My love to eat

Future: I plan to relocate to a highly populated city, preferably near the coast. Wherever I work will be determined by how much quality experience I can achieve.

About his menu: A variety of appetizers, salads, soups, entrees, cheese and dessert inspired by Florida and Caribbean cuisines.

Katelyn Paulhamus

• Hometown: Montoursville
• Theme: "Southwest"
• Date: Friday, April 27

Why she chose to pursue a culinary-arts education: I would like to own my own restaurant and please people with my food.

Culinary inspirations: Anne Burrell, Julia Child

Future: I would like to own my own restaurant, but after I work for some other chefs.

About her menu: Traditional Southwest, spicy food: corn crepes, shrimp taco, roasted pork loin, and pechugas Bahia (seasoned grilled chicken)