Le Jeune Chef Restaurant
Spring 2014 Student Features

Spring 2014  Student Managers

Regional American Cuisine Dinner

Wyatt Fink

  • Hometown: Cogan Station
  • Theme: "Heartland"
  • Date: Friday, February 14

Why he chose to pursue a culinary-arts education: I took culinary in high school and loved it.

Culinary inspirations: Chef Amanda Conell

Future: Hopefully move out west to California - to L.A.

About his menu: The menu will showcase the distinct regional cuisine of the Great Plains/Midwest, with a twist to fit the Valentine theme: "Heart" land. Wedding soup, warm winter vegetable terrine and chicken amaretto, to name a few.

Seth Veneziano

  • Hometown: Bellefonte
  • Theme: "New Orleans"
  • Date: Friday, February 28

Why he chose to pursue a culinary-arts education: The opportunity to serve others and restore them through food

Future: After college, I would like to travel, eventually settle down to open my own food service establishment.

About his menu: Pecan-crusted supreme of chicken; crawfish etouffee; chicory-glazed quail; BBQ pork and beans; osso bucco

Amy Decker

  • Hometown: Halifax
  • Theme: "New Orleans"
  • Date: Friday, February 28

Why she chose to pursue a culinary-arts education: My father was always cooking in the house, and it inspired me.

Culinary inspirations: I always loved Emeril.

Future: I want to move out west to find a more high-production oriented job and eventually cook for the Grammys.

About her menu: Duck ham: smoked and marinated duck breasts with sauteed pears and onions and sweet sauce; blackened fish: blackened red fish served with Caesar salad; chicken artichoke soup: creamy soup with artichokes, chicken, pepper and herbs; crawfish etouffee: a spicy and savory dish with crawfish and vegetables over dirty rice with butter sauce; gumbo: spicy soup with rice, shrimp, chicken and sausage; strudel: chopped smoked rabbit with andouille and vegetables rolled in phyllo dough; quail: stuffed quail breasts with sweet vegetable sauce over top; tasso: marinated and smoked pork paired with Cajun chicken and egg rolls.

Alissa Martz

  • Hometown: Williamsport
  • Theme: "California Fusion"
  • Date: Friday, March 07

Why she chose to pursue a culinary-arts education: My parents influenced and fed my love of cooking.

Culinary inspirations: Julia Child

Future: Own my own restaurant

About her menu: I'm excited for our region, and my favorite menu item of the night is the deconstructed turducken because I think it will be interesting and unique.

Rachel Mertz

  • Hometown: Sunbury
  • Theme: "California Fusion"
  • Date: Friday, March 07

Why she chose to pursue a culinary-arts education: Both my mother and father love to cook, and growing up with the two of them cooking, my love of food and cooking came naturally.

Future: After graduating from college, I plan to start working in New York City and then California, where I plan to start my own event-planning and catering business.

About her menu: I'm very excited to see how the menu blends together. But the one item I'm most excited for is the Virgin Mary cocktail because we have taken a new twist on it with adding both seafood and a celery ice cube instead of the classic celery stalk.

Eileen Harrington

  • Hometown: Springfield, Va.
  • Theme: "Irish American"
  • Date: Friday, March 07

Why she chose to pursue a culinary-arts education: I love working with people and food.

Culinary inspirations: Julia Child had an inspirational story.

Future: I would like to work more on the hospitality side. After college, I think it would be great experience to be a food and beverage director.

About her menu: I am very proud of being Irish. I came from a very Irish family. I am excited to bring my Irish heritage to Penn College. Le Jeune Chef offers a four-course meal with an Irish American theme. We are offering an entree of braised lamb. I am excited to be a student manager and apply my skills while also showing my Irish heritage.

Kendra Riggle

  • Hometown: Montoursville
  • Theme: "Irish American"
  • Date: Friday, March 21

Why she chose to pursue a culinary-arts education: I have always liked cooking and working with food.

Culinary inspirations: Julia Child

Future: I would like to travel the world/country, exploring different foods for different cultures.

About her menu: Penn College is featuring a meal with all comforts from the Irish heritage. Le Jeune Chef offers two appetizers - a salmon and a lamb - finnan haddie soup, two salads, and five delicious entrees.

Dallas A. Tyree

  • Hometown: Stillwater
  • Theme: "Pacific Northwest"
  • Date: Friday, March 28

Why she chose to pursue a culinary-arts education: Working on a farm growing up

Culinary inspirations: Julia Child

Future: Own a farm-to-table restaurant

About her menu: Lamb trilogy, roasted halibut, wood-oven smoked red salmon

Kelly E. Renk

  • Hometown: Cogan Station
  • Theme: "Chesapeake Bay"
  • Date: Friday, April 04

Why she chose to pursue a culinary-arts education: I love to serve and entertain people (make them smile).

Culinary inspirations: My mother (Jean Morgan) and Julia Child

Future: I would like to have my own catering and cake business. I also would love to teach and serve historic Pennsylvania meals.

About her menu: Bayside picnic appetizers, Chesapeake chowder, rich duck soup with roasted parsnip won-ton, Bosc pear salad, sauteed crab cake with creamy polenta, Romano cheese-battered flounder Fracnaise served with "potato hay" and lemon white wine sauce, rotisserie pheasant with scalloped oyster, grilled tuna loin in a rich veal stock reduction.

Rebecca Klinger

  • Hometown: Cogan Station
  • Theme: "Chesapeake Bay"
  • Date: Friday, April 04

Why she chose to pursue a culinary-arts education: My father and I loved to cook together.

Culinary inspirations: Chef Emeril Lagasse

Future: To work overseas in a small restaurant

About her menu: Appetizers: bayside picnic appetizers; soups: Chesapeake chowder, duck soup; salads: Bosc pear, and watercress, sorrel and artichoke; entrees: crab cake, Virginia stuffed chicken breast, rotisserie pheasant, flounder Francaise, grilled tuna loin

Maria Katherine Maneval

  • Hometown: Richfield
  • Theme: "Southwest"
  • Date: Friday, April 11

Why she chose to pursue a culinary-arts education: I knew I enjoyed expressing my creativity, and I worked in the industry.

Culinary inspirations: Some chefs on television, such as Bobby Flay and Julia Child, played a role in my inspiration.

Future: My plans following college are to work in the industry and eventually open a restaurant with 40 seats or more.

About her menu: Two appetizers, two soups, two salads and five entrees are on the menu. The appetizers are corn crepes with duck confit and barbecue sauce, and lamb barbacoa tacos. The soups are roasted poblano and potato and vegetarian chili. The salads are smoked Texas game bird and prairie field salad. There is a variety of entrees, such as chili-broiled sea scallops, "Pechugias Bahia," "Puerco en Mole," corn-crusted blue marlin, and wood-oven roasted duck breast. In the end, there is a cheese cart and dessert prepared by pastry chefs, students and faculty.

Sammera Fleming

  • Hometown: Philadelphia
  • Theme: "Floribbean"
  • Date: Friday, April 25

Why she chose to pursue a culinary-arts education: I love food. I love expressing myself through my edible creations.

Culinary inspirations: My mom, who isn't a professional chef, but a chef all the same, and my adviser Chef Frank Suchwala

Future: I want to open a catering company but first work for someone else to gain knowledge and experience.

About her menu: A Jamaican crab chowder served with hearty greens, coconut and cornmeal dumplings

Christine Helm

  • Hometown: Trout Run
  • Theme: "Floribbean"
  • Date: Friday, April 25

Why she chose to pursue a culinary-arts education: I love to cook.

Culinary inspirations: Julia Child and my grandfather

Future: I want to own my own catering business.

About her menu: Seafood selections with a Caribbean twist: chowders, scallops, lobster

Tiffany Edwards

  • Hometown: Athens
  • Theme: "Deep South"
  • Date: Friday, May 02

Why she chose to pursue a culinary-arts education: I have always loved to cook, and I grew up watching my mother cook. She inspired me to want to learn more about cooking.

Culinary inspirations: All my chefs have been a big help and inspired me: Chef Sue Mayer, Chef Cian, and more to come.

Future: After graduation, I hope to get into a catering business. My big goal is to work my way up to owning my own catering business.

About her menu: Appetizers: Deep South egg rolls, scallops and braised pork belly. Soups: Black-eyed pea and okra, cream of onion. Salads: Garden and herb salad, Hoppin' John salad. Entrees: Chicken saute with Kentucky bourbon, frog legs with sauce piquante, sauteed grouper, grillades and grits, and maple-glazed duck. A cheese cart and desserts.

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