Visiting Chef – Spring 2010
Pennsylvania College of Technology hosted its spring Visiting Chef Series from Feb. 17-19, welcoming Chef DeJuan Roy, executive chef of 95 Cordova at the historic Casa Monica Hotel in St. Augustine, Fla. While at the college, Roy worked alongside School of Hospitality students, sharing his expertise as they prepared a benefit dinner that concluded the stay. Also working with students was 95 Cordova’s sous chef, Timothy Haire. Net proceeds from the seven-course dinner will be used for annual scholarship awards and endowed scholarship funds.
— Photos by Jennifer A. Cline, news bureau writer/editor
Visiting Chef DeJuan Roy answers students’ questions during a “Meet the Chef” presentation Feb. 17.
Roy carves a sea bass during preparation session for the scholarship dinner.
Culinary arts and systems student Rachel Emmons scales a sea bass.
Roy works with Emmons during dinner preparations.
Students Samantha Liedtka, Samuel Bickle and Todd Unger prepare a sauce.
Chef Timothy Haire, banquet chef at 99 Cordova, talks with students in the Le Jeune Chef kitchens.
Haire plates a sample of the appetizer course: Crispy duck confit hash with truffled scrambled egg and lingonberry hollandaise.
Roy adds a sprig of tarragon to the appetizer.
Culinary arts and systems student Zachary Derck passes a plate down the production line.
Appetizer plates await pickup by student servers.
Roy selects lettuce leaves for a sample salad plate.
Culinary arts technology student Antonia Castaneda Bernal plates the salad course.
Hospitality management student Lily McDaniel adds blue cheese to a salad plate.
The amuse course: Barbeque oxtail with plantain-crusted sea scallop
Baking and pastry arts student Denise Duitch pours ginger ale over ginger granite.
The entremets: ginger granite
Roy plates the entrée.
The entrée: Potato-crusted sea bass served with butter-bean succotash and saffron broth
Baking and pastry arts student Rebekah Williams and baking and pastry arts/culinary arts instructor Chef Charles Niedermyer add flavor to a dessert plate.
Baking and pastry arts student Sarah Owen helps to prepare a dessert plate.
The dessert: Brazilian corn bolo cake with molasses ice cream and coconut tuile
