Le Jeune Chef Restaurant
Fall 2014 Student Features

Fall 2014  Student Managers

Fall 2014  Student Managers

Regional American Cuisine Dinner

  • Jarred HarryTheme: "California Fusion", Date: Friday, September 19, 2014
  • David WylieTheme: "Southwest", Date: Wednesday, September 24, 2014
  • Alivia BollockTheme: "Southwest", Date: Friday, September 26, 2014
  • Lisa AunkstTheme: "Pacific Northwest", Date: Wednesday, October 01, 2014
  • Theodore GoetzTheme: "Pacific Northwest", Date: Friday, October 03, 2014
  • Arthur CarrollTheme: "Deep South", Date: Wednesday, October 08, 2014
  • David L. Glunk Jr.Theme: "Chesapeake Bay", Date: Wednesday, October 22, 2014
  • Zachary KnolTheme: "Chesapeake Bay", Date: Friday, October 24, 2014
  • Marlee RobertsTheme: "Heartland", Date: Wednesday, October 29, 2014
  • Krystalis R. KerrTheme: "Heartland", Date: Friday, October 31, 2014
  • Steven MabenTheme: "Floribbean", Date: Wednesday, November 05, 2014
  • Nate FlexerTheme: "Floribbean", Date: Friday, November 07, 2014
  • Kirsten FotiTheme: "New Orleans", Date: Wednesday, November 12, 2014
  • Katelynn WatsonTheme: "New Orleans", Date: Friday, November 14, 2014
  • Christopher KaslerTheme: "New England", Date: Wednesday, November 19, 2014
  • Joanna PeschTheme: "New England", Date: Friday, November 21, 2014

Jarred Harry

  • Hometown: Palmerton
  • Theme: "California Fusion"
  • Date: Friday, September 19, 2014

Why he chose to pursue a culinary-arts education: My dad is in the industry, and really, that helped pave my way.

Culinary inspirations: I've always been a fan of Emeril Lagasse and Bobby Flay.

Future: I plan on trying to get a job at a resort in Myrtle Beach, S.C., work there for a couple of years then go to the West Coast.

About his menu: Well, we have a variety of entrees for our guests to choose from. They are all proteins, including some bass, scallops, veal, a turducken and some beef. We also have two different soups that are unique from your normal soups. We are making a mushroom "cappuccino" soup and a roasted eggplant and garlic soup. Come out and give your taste buds a workout on our signature dishes.

David Wylie

  • Hometown: Philadelphia
  • Theme: "Southwest"
  • Date: Wednesday, September 24, 2014

Why he chose to pursue a culinary-arts education: I was tired of jobs with low wages.

Culinary inspirations: Chef Sue Mayer and Frank Suchwala here at Penn College.

Future: More schooling - wherever life takes me.

About his menu: Make sure everyone is on the same page. Have everyone in class work together and have fun.

Alivia Bollock

  • Hometown: Gaines
  • Theme: "Southwest"
  • Date: Friday, September 26, 2014

Why she chose to pursue a culinary-arts education: I love the joy food brings to people.

Culinary inspirations: Ronnie Burrows, Sue Mayer, Mike Ditchfield, Callie Chalmers

Future: To explore my job choices to see what I want to follow the rest of my career. I would like to try a variety of different opportunities.

About her menu: This menu is filled with savory yet spicy items. Textures and colors are bright and noticeable. Entree selections: chili-broiled sea scallops, "Pechugas Bahia," "Puerco en Mole," corn-crusted blue marlin, and wood-oven-roasted duck Monterey.

Lisa Aunkst

  • Hometown: Watsontown
  • Theme: "Pacific Northwest"
  • Date: Wednesday, October 01, 2014

Why she chose to pursue a culinary-arts education: This is a career change for me. I've always loved food and preparing it, and I wanted to do something I loved for a change.

Culinary inspirations: Alice Waters, Mike Ditchfield

Future: In the short term, I would like to stay where I am currently working and get some more experience. I would like to become a manager someday and eventually have my own catering business.

About her menu: Roasted halibut, served with an apple compote and whipped Yukon gold potatoes. Wood-oven-smoked salmon, served with a ginger broth and green bamboo rice, and garnished with oysters. The hot and sweet pork hot pot is braised pork, prepared Vietnamese style, served with somen noodles, a coconut-milk caramel sauce and topped with a poached egg. The short ribs are also braised slowly in the oven and served with pickled cabbage, soba noodles and a Thai demi-glace sauce. Finally, we have a "lamb trilogy" of a lamb chop, sirloin and confit, prepared on the grill. This will be served with a savory mushroom bread pudding and pinot noir demi-glace.

Theodore Goetz

  • Hometown: Gibsonia
  • Theme: "Pacific Northwest"
  • Date: Friday, October 03, 2014

Why he chose to pursue a culinary-arts education: I went to A.W. Beattie Career Center and thought this is something I would like to pursue.

Culinary inspirations: Alton Brown

Future: I would like to work full time in a kitchen and work on becoming a tae kwon do master.

About his menu: For appetizers, we will have calamari puffs and steamed buns stuffed with duck confit. Our soups will be miso with nori or carrot and red lentil soup. For salads, we will have a fried Tillamook cheese salad and a warm tofu salad. The entrees will be roasted halibut, wood-oven-smoked salmon, hot and sweet pork hot pot, short ribs with pickled cabbage, and "lamb trilogy."

Arthur Carroll

  • Hometown: Edwardsville, Ill.
  • Theme: "Deep South"
  • Date: Wednesday, October 08, 2014

Why he chose to pursue a culinary-arts education: I was inspired by cooking and ambitions to own a restaurant

Culinary inspirations: Chef Russ Hackenburg and Professor Warren Sackler

Future: Working in fine-dining restaurants or catering. May possibly move to Pittsburgh, Philadelphia or Indianapolis.

About his menu: Entrees of baked Cajun catfish, buttermilk fried chicken, and smacking Cajun ribs, plus sides of vegetables, rice pilaf or French fries

David L. Glunk Jr.

  • Hometown: Williamsport
  • Theme: "Chesapeake Bay"
  • Date: Wednesday, October 22, 2014

Why he chose to pursue a culinary-arts education: From a young age, I dreamed of owning my own pizza restaurant. Although that dream has gone, my love of food is still there. For me, cooking is a way to interact with people, getting everyone around and creating memories.

Culinary inspirations: Chef Jamie Oliver: I watch his TV series, "Food Revolution." The show is about a growing problem in the U.S. with obesity, heart disease and diabetes and how it relates to our eating habits. Chef tries to address and change the problem.

Future: I would like to travel the world, learning as much as I can from different cultures and their cuisines. I am not done learning. This trade after college will have a foundation to build upon.

About his menu: We have an array of foods that are specific to the Chesapeake Bay region. So come on down to Le Jeune Chef Restaurant on Wednesday, Oct. 22, and experience the Chesapeake.

Zachary Knol

  • Hometown: Annville
  • Theme: "Chesapeake Bay"
  • Date: Friday, October 24, 2014

Why he chose to pursue a culinary-arts education: I enjoyed the opportunities in Boy Scouts that allowed me to plan and prepare menus for camping trips. I simply continued to expand my knowledge and experience throughout the years.

Culinary inspirations: Alton Brown, Ken Gladysz, Guy Fieri

Future: After college, I hope to get a job at a restaurant as an assistant chef. I do not have any preference yet as to which restaurant I wish to work in.

About his menu: We plan on incorporating a Chesapeake Bay theme for our meal. Our appetizer is a platter of barbecue ribs, wings and shellfish. After that, our soup course will consist of a seafood chowder and a duck broth with a parsnip won ton. Our salads are a choice between a salad of watercress, sorrel and artichoke, and mixed greens with fresh slices of bosc pear. Altogether, we have five different entrees of sauteed crab cake, roasted pheasant, flounder francese, grilled tuna, and a chicken breast stuffed with crab meat.

Marlee Roberts

  • Hometown: Mifflinburg
  • Theme: "Heartland"
  • Date: Wednesday, October 29, 2014

Why she chose to pursue a culinary-arts education: I love to cook and have always loved seeing others enjoy the food I have prepared for them.

Culinary inspirations: Chef Gordon Ramsay, Chef Bobby Flay

Future: I plan on coming back for the human services degree to work toward my dream goal of one day opening my own facility to help children with eating disorders.

About her menu: Entrees: teres major steak, buffalo strip steak, pan-roasted pheasant breast, fried chicken, Minnesota fruit-stuffed pork loin

Krystalis R. Kerr

  • Hometown: Danville
  • Theme: "Heartland"
  • Date: Friday, October 31, 2014

Why she chose to pursue a culinary-arts education: When I was working in a food establishment and making food for French classes at Penn State.

Culinary inspirations: Julia Child and Robert Irvine

Future: To work either on a cruise ship or in a well-known establishment. The capacity could be big or small. In addition, I want to get my school debt paid off quickly.

About her menu: Teres major steak, fried chicken, corn dogs with chutney, Nebraska borscht

Steven Maben

  • Hometown: Port Allegany
  • Theme: "Floribbean"
  • Date: Wednesday, November 05, 2014

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

Culinary inspirations: Alton Brown, Bobby Flay, Guy Fieri

Future: I want to work as a catering chef or an executive chef at a fine-dining restaurant.

About his menu: The menu is a fusion of Caribbean and Florida food. You have a choice between two appetizers, which are marinated scallops and fried lobster sticks. The scallops are in a citrus marinade, while the lobster sticks are won ton-wrapped and served with soba noodles and vegetable stir fry. The soups are Cuban black bean and a conch chowder. You will also be able to choose a salad. The salad choices are grapefruit salad with heart of palm, avocado and a shrimp garnish. The other choice is a Caribbean tuna salad. It is served with a seaweed salad and a watercress gelee. The entrees are mango- and yucca-crusted mahi mahi, Jamaican-American jerked chicken, papaya shrimp, Cuban hanger steak, mojo pork. The mahi mahi is served with a mango salsa. The jerked chicken is served with rice and beans. The papaya shrimp is marinated in a white wine garlic cream sauce. The hanger steak is a jerk-rubbed salad with assorted fries and avocado salsa. The mojo pork is citrus-marinated pork loin roasted and served with sweet potato fries, along with a mildly spicy citrus tomato sauce. The dessert will be made by the professional pastry chefs, students and faculty of Penn College.

Nate Flexer

  • Hometown: Williamsport
  • Theme: "Floribbean"
  • Date: Friday, November 07, 2014

Why he chose to pursue a culinary-arts education: Cooking is not just something I'm good at; it's my passion, and to do it as a career would be a dream come true.

Culinary inspirations: In high school, I took a tech program for culinary arts, and the chef there - Chef Brian Anstadt - inspired me.

Future: After graduation, I would love to open a catering business after working in a few restaurants. Experience never ends; I never want to stop learning.

About his menu: Floribbean cuisine values a lot of citrus and fresh fruits, so we have a mango- and yucca-crusted mahi mahi, papaya shrimp, mojo pork, and a Cuban hanger steak.

Kirsten Foti

  • Hometown: Roxbury Township, N.J.
  • Theme: "New Orleans"
  • Date: Wednesday, November 12, 2014

Why she chose to pursue a culinary-arts education: A love for food and a creative spirit

Culinary inspirations: I'm inspired by the possibilities to create something amazing! And tasty!

Future: I hope to work at the Greenleaf Gourmet Chopshop with Chef Kristi Ritchey after I complete my associate degrees in baking and pastry arts as well as culinary arts technology.

About her menu: An array of Cajun selections - anything from file gumbo to crawfish etouffee and osso buco

Katelynn Watson

  • Hometown: Milton
  • Theme: "New Orleans"
  • Date: Friday, November 14, 2014

Why she chose to pursue a culinary-arts education: I'm passionate and enthusiastic about food and the hospitality industry. I've been in the business since I was 14 and can't imagine myself anywhere else.

Culinary inspirations: Helen Corbitt, Thomas Keller, Dan Barber, Julia Child

Future: I would like to move to New York City or Washington, D.C., to gain experience and speed in high-volume fine-dining restaurants. Eventually, I see myself settling somewhere out West or down South.

About her menu: The New Orleans menu is packed with lots of flavor and unique dishes, including rabbit and andouille strudel, file gumbo, seafood jambalaya rice salad, shrimp etouffee, osso buco, and much more.

Christopher Kasler

  • Hometown: Brooklyn, N.Y.
  • Theme: "New England"
  • Date: Wednesday, November 19, 2014

Why he chose to pursue a culinary-arts education: I have been working in the industry for a while, always watched TV shows, and then Chef Chris Albrecht, who I worked with, inspired me to learn more than just line-cook work, and here I am today.

Culinary inspirations: Chef Christopher Albrecht, Chef Crawford Kerns, Julia Child

Future: I plan to work in an already-existing restaurant to refine my skills, then open up my own place. I would like to go work in the Washington House Restaurant; seated dinner capacity of 200 or more.

About his menu: Appetizer: salted cod cakes or wild game terrine. Soup: New England clam chowder or cioppino. Salad: roasted red beets and goat cheese or Boston bibb. Entree: scallops, lobster and veal cobbler, paella, chicken, or lamb. Desserts made by baking and pastry arts students.

Joanna Pesch

  • Hometown: Canadensis
  • Theme: "New England"
  • Date: Friday, November 21, 2014

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

Culinary inspirations: My family and Julia Child

Future: I would like to own my own cafe/bistro, and I would like to be in the front and back of the house.

About her menu: We plan to present an authentic New England-style menu with famous dishes, such as New England clam chowder, diver scallops, and many more delightful dishes.

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