Le Jeune Chef Restaurant
Spring 2015 Student Features

Spring 2015  Student Managers

Regional American Cuisine Dinner

Sarah Brunski

  • Hometown: Mount Holly Springs
  • Theme: "Floribbean"
  • Date: Friday, February 20

Why she chose to pursue a culinary-arts education: I love that technology in the culinary world is constantly changing and that there are so many different cultures to learn from.

Culinary inspirations: My uncle, John Brunski, inspires me, along with Julia Child.

Future: I plan to build up my resume and gain experience in the field. I want to continue learning and building up my skills. I hope to work in catering for banquets or to become a personal chef.

About her menu: A few dishes we will have include mango and yucca-crusted mahi mahi, Jamaican-American jerk chicken, and the student chef's feature of citrus marinated pork shank, braised and served with sweet potato fries.

Alyssa Morales

  • Hometown: Reading
  • Theme: "Floribbean"
  • Date: Friday, February 20

Why she chose to pursue a culinary-arts education: I found myself in the kitchen at a very young age and always knew I wanted to be great at cooking. I can't see myself doing anything else.

Culinary inspirations: Rachel Ray

Future: I will be seeking accreditation through the American Culinary Federation to be a certified personal chef. A fine-dining restaurant that focuses on very small details.

About her menu: All these foods have a life of their own, including really neat fried lobster sticks, Caribbean seared tuna, mango and yucca-crusted mahi maji, and papaya shrimp. Expect bold, electric flavors that will be hard to forget.

Ethan Hinkel

  • Hometown: Muncy
  • Theme: "Chesapeake Bay"
  • Date: Friday, March 06

Why he chose to pursue a culinary-arts education: I always loved cooking, and it is something that I want to continue doing in my life.

Future: My plans are to attain a job in my career.

About his menu: My region is Chesapeake Bay, and most of the menu items will be seafood.

Lyndsay Maynard

  • Hometown: Fleetwood
  • Theme: "Chesapeake Bay"
  • Date: Friday, March 06

Why she chose to pursue a culinary-arts education: It's not your typical 9-5 desk job. Each day is unique, with different tasks and hours. The industry allows you to be creative, and you have endless opportunities. You have the option to travel the world and learn more about yourself and their cooking methods.

Culinary inspirations: Thomas Keller of The French Laundry - His formula is local ingredients cooked with an inventive French hand and obsessive attention to detail. Jaques Pepin - He believes a great chef is first a great technician - repetition and knowing trade in hand.

Future: My plans are to leave Pennsylvania and look toward the South. It's wherever life takes me, and I am ready for the journey. I would like to work at a high-end style with a large capacity. Following that, I'd like to open my own restaurant.

About her menu: Chesapeake Bay is our region. Our menu is composed of mostly seafood. For apps, we have a "picnic," which includes samples of seafood like mussels, clams, etc., and wings. Salads have a seasonal mix with vinaigrettes composed of that region. Soups are duck and chowder. Entrees are composed of seafood selections with pheasant and chicken for landlovers. Dinner ends with a cheese cart and dessert.

R. Colby Janowitz

  • Hometown: Westminster, Maryland
  • Theme: "Irish-American"
  • Date: Friday, March 20

Why he chose to pursue a culinary-arts education: A passion for food, a love for serving others to create happiness, and an ultimate goal of opening my own restaurant.

Culinary inspirations: Wolfgang Puck, Chef Paul Mach

Future: After graduation, I'd like to travel to the West Coast and work as a line cook. My choice of location will depend on opportunities available.

About his menu: The Regional meal I will be managing is Irish-American. Appetizer choices will be cured Connemara lamb or cured salmon. Soup choices are smoked finnan haddie or onion with stout and Cheddar cheese. Choices of salads will be a grilled liverwurst salad or pepper slaw. Entrees for the night include corned beef and cabbage, lamb shanks, baked cod, Irish lamb stew and baked fillet of trout. A selection of regional cheese will be served after your meal, and desserts will be prepared by our professional pastry chefs.

Jaclyn Gregg

  • Hometown: Warriors Mark
  • Theme: "Irish-American"
  • Date: Friday, March 20

Why she chose to pursue a culinary-arts education: I love to see people smile. I receive joy when one has the pleasure in eating the dish I have prepared for them.

Culinary inspirations: My high school instructor Jeremiah Dick and Rachel Ray

Future: After my college experience, I would like to work in the field, and at one point to own my own restaurant. I would love to mix a bar and a fine-dining restaurant, in the South surrounded by water.

About her menu: The menu consists of multiple fish, such as "haddie," salmon, cod and trout. Lamb will be featured multiple ways in many dishes. Potatoes will be prepared for the starches and fresh vegetables. Curing will be one of the main cooking methods throughout this theme.

Sarae Davis

  • Hometown: Nescopeck
  • Theme: "Pacific Northwest"
  • Date: Friday, March 27

Why she chose to pursue a culinary-arts education: I have always enjoyed cooking, and I got very good at it. I decided that I wanted to do something in life that I loved.

Culinary inspirations: Andrew Zimmern

Future: I would like to work in a fine-dining restaurant.

About her menu: Appertizers are calamari puffs and steamed buns. Soups are miso soup with nori, and carrot and red lentil soup. Salads are fried Tillamook cheese salad and warm tofu salad. Entree options are roasted halibut, wood-smoked salmon, hot and sweet pork hot pot, short ribs with pickled cabbage, and a lamb trilogy.

Sarah Fiedler

  • Hometown: Lock Haven
  • Theme: "Pacific Northwest"
  • Date: Friday, March 27

Why she chose to pursue a culinary-arts education: Cooking sparked my interest at an early age, and my passion for cooking continues to grow as I discover and learn new flavors and cooking techniques.

Culinary inspirations: A chef who has inspired me is Penny Shade. She's an accomplished chef, and I've always looked up to her.

Future: My future plans after I graduate are to travel and learn more about international cuisine.

About her menu: Our menu offers excellent dishes, including steamed buns stuffed with duck confit, a fried Tillamook cheese salad, and a wood-oven smoked salmon fillet with a berry barbecue sauce.

Andrew Scheitle

  • Hometown: Chambersburg
  • Theme: "Southwest"
  • Date: Friday, April 10

Why he chose to pursue a culinary-arts education: After working at Korean Bulgogi House back in my hometown for a year, I wanted to get a degree in it.

Culinary inspirations: Chef Frank, Chef Sue, Chef Cian, Chef Philapek and Chef Martin Yan

Future: I would like to go back to my hometown and work for a little bit to save up money to hopefully someday look at either Korea, Japan, Hawaii or China and learn more and work at any restaurant for a couple of years.

About his menu: We have Mexican- and Texas-inspired food. For appetizers, roasted rabbit and Jack cheese with green salsa, or lamb barbecoa tacos with pico de gallo and guacamole. For soups, roasted poblano pepper and potato soup or vegetarian chili with hearty, spicy and smokey vegetables. For salad, we have smoked Texas game bird with vegetables and a mint vinaigrette, or prairie field salad with cheese fritters, mixed greens, an avacado-based tomatillo dressing and apple-cinnamon oil. For entrees, we have chili braised sea scallops rubbed in chipotle sauce and served with a tomato sauce; "Pechugias Bahia," lightly marinated grilled chicken breast garnished with jalapeno peppers and fresh tomatoes served with a coconut lime sauce; percu en mole, which is roasted pork loin served with peanut mole sauce; corn-crusted blue marlin - a grilled filet with a tangerine sauce, served with a Southwest potato crab hash; and wood-oven roasted duck Monterrey - roasted duck breast with confit and green-chili stuffed potato served with a black bean pico de gallo and coffee barbecue sauce.

Cy Heller

  • Hometown: Milton
  • Theme: "Southwest"
  • Date: Friday, April 10

Why he chose to pursue a culinary-arts education: The lifestyle, hard work and visible accomplishments, goal-driven industry

Culinary inspirations: Fred Amato of Norman's Watson Inn (He's one of the hardest-working people that I know.)

Future: Small, upbeat restaurant or cruise ship for a while. Get established.

About his menu: A Southwest twist on some classics. Courses include ingredients such as pork, rabbit, game bird, duck, chicken, blue marlin and scallops.

Jessica Felton

  • Hometown: State College
  • Theme: "Deep South"
  • Date: Friday, April 17

Why she chose to pursue a culinary-arts education: I grew up in a home where food was the center of family and celebration. I always loved the way food brings people together. I wanted to be a part of bringing that joy to others.

Culinary inspirations: Craig Diehl, April Bloomfield, Sean Brock, Julia Child, Thomas Keller, Hugh Acheson

Future: I'm planning on moving to Charleston, South Carolina, to learn more about charcuterie and "low country" cuisine. I would like to gain experience in some of the top restaurants there while working up to an executive chef position eventually.

About her menu: This menu features some great dishes indicative of the low country region of the Deep South. You'll find scallops and braised pork belly with succotash, peanut soup, Hoppin' John Salad, chicken saute with bourbon, grouper with shrimp, tasso and grits, and duck au poivre, just to name a few.

Katlyn Hackling

  • Hometown: Lake Hiawatha, New Jersey
  • Theme: "Deep South"
  • Date: Friday, April 17

Why she chose to pursue a culinary-arts education: I always loved art, and I wanted to create edible art.

Culinary inspirations: Thomas Keller, Anthony Bourdain, Dean Fearing and Jacques Torres

Future: I plan to continue working at Country Store in order to continue learning about meat fabrication. Following that, I want to pursue a career in artisan candy making.

About her menu: I'm doing Deep South, which will highlight items of the area, such as okra, black-eyed peas, frog legs and many more. I look forward to presenting the Hoppin' John Salad because of the heavy tradition behind it.

Jacob Spencer

  • Hometown: Millersville
  • Theme: "California Fusion"
  • Date: Friday, April 24

Why he chose to pursue a culinary-arts education: Always cooking with my grandparents. When your food goes out and seeing the smiles on their faces.

Culinary inspirations: Chef Ramsay and watching "Hell's Kitchen."

Future: Trying to get a good job on a cruise ship and exploring the world while doing what I love.

About his menu: Variety of foods from the California region

Nick Boudman

  • Hometown: Stillwater
  • Theme: "California Fusion"
  • Date: Friday, April 24

Why he chose to pursue a culinary-arts education: I just always enjoyed food.

About his menu: It's a mix of foods from the California region.

Pennsylvania College of Technology
One College Avenue
Williamsport, PA 17701

570-326-3761
800-367-9222

© 1995 Pennsylvania College of Technology. Penn College® and degrees that work® are registered in the U.S. Patent and Trademark Office.