- Janelle Becker, Theme: Deep South, Date: Wednesday, Nov. 14
- Garrett Benner, Theme: Hawaiian Islands, Date: Wednesday, Oct. 17
- Chelsea Gray, Theme: Southwest, Date: Wednesday, Sept. 19
- Hunter Jordan, Theme: Heartland Harvest, Date: Wednesday, Oct. 31
- Angela Linde, Theme: New England, Date: Wednesday, Nov. 28
- Lauren Meszaros, Theme: California Fusion, Date: Sept. 26
- Garrett E. Mottern, Theme: Floribbean, Date: Oct. 24
- Kobi Shannon, Theme: New Orleans, Date: Oct. 3
- Summer Showers, Theme: Chesapeake Bay, Date: Oct. 10
- Noah Siegle, Theme: Pacific Northwest, Date: Nov. 7
- Hometown: Fort Loudon, Pa.
- Theme: Deep South
- Date: Wednesday, Nov. 14
Why she chose to pursue a culinary-arts education: I went (to Franklin County Career & Technology Center) in high school and fell in love with cooking.
Culinary inspirations: Chef Tosten, Chef Monica, Chef Steve, Chef Chris
Future: Move to Philly and work at a high-class, medium-sized restaurant.
About her menu: Some foods you would find in the South but with a modern twist.
- Hometown: Selinsgrove, Pa.
- Theme: Hawaiian Islands
- Date: Wednesday, Oct. 17
Why he chose to pursue a culinary-arts education: I've always loved cooking.
Culinary inspirations: Gordon Ramsay
Future: I'd like to work my way up the ladder at a restaurant, then be the head chef at some point. I'd like to stay at the Susquehanna Valley Country Club and work there every day.
About his menu: There are a lot of fish dishes and a dish for people who don't like fish.
- Hometown: Marysville, Pa.
- Theme: Southwest
- Date: Wednesday, Sept. 19
Why she chose to pursue a culinary-arts education: My mom studied culinary arts, and I grew up around it.
Culinary inspirations: Rachael Ray
Future: I'd like to get a job in my hometown - something small to get experience and work my way up.
About her menu: Entrees include chili-broiled sea scallops, BBQ coffee-cured strip steak, corn-crusted blue marlin and wood oven-roasted duck Monterrey.
- Hometown: Middleburg, Pa.
- Theme: New England
- Date: Wednesday, Nov. 28
Why he chose to pursue a culinary-arts education: I've had past experience and enjoy the industry.
Culinary inspirations: Bobby Flay
Future: I'd like to get a job in another area of the country or on a cruise ship.
About his menu: It features lots of fall specialties, like squash and pumpkin, and diverse proteins, like walleye.
- Hometown: Harrisburg, Pa.
- Theme: New England
- Date: Wednesday, Nov. 28
Why she chose to pursue a culinary-arts education: Growing up watching cooking shows and helping my family in the kitchen
Culinary inspirations: Rachael Ray, Emeril Lagasse, Anthony Bourdain and Gordon Ramsay
Future: I would like to work in a high-volume restaurant.
About her menu: Appetizer: gamebird and waterfowl terrine. Soups: New England clam chowder and cioppino. Salads: roasted red beet and goat cheese salad, and watercress and Boston bibb lettuce salad. Entrees: Grilled Day Boat scallops; lobster with pappardelle pasta; chicken with chestnuts; and lamb trilogy.
- Hometown: Starrucca, Pa.
- Theme: California Fusion
- Date: Wednesday, Sept. 26
Why she chose to pursue a culinary-arts education: I enjoy cooking and pleasing people with my food.
Culinary inspirations: I went to Susquehanna County Career & Technology Center's culinary program, and that is what inspired me.
Future: After college, I plan to work in a kitchen, but eventually I'd like to open my own family-run restaurant.
About her menu: Some of our selections include Virgin Mary Cocktail with seafood; fig salad; Golden Gazspacho; grilled tuna; and scallops francaise.
Garrett E. Mottern
- Hometown: Hughesville, Pa.
- Theme: Floribbean
- Date: Wednesday, Oct. 24
Culinary inspirations: Emeril Lagasse and Bobby Flay
Future: Everntually I want to open a bed and breakfast. I would like to move toward Wisconsin and work in a commercial kitchen.
About his menu: A fried lobster sticks appetizer, Cuban black bean soup, conch chowder, grapefruit salad, Caribbean tuna salad, pompano en escabeche (marinade), Jamaican-American jerk chicken with beans and rice, papaya shrimp, and Cuban hanger steak salad.
- Hometown: Lewistown, Pa.
- Theme: New Orleans
- Date: Wednesday, Oct. 3
Why he chose to pursue a culinary-arts education: I love working in the hospitality business.
Culinary inspirations: Marco Pierre White
Future: I would love to work on a cruise ship as a cook.
About his menu: For our Regional American Cuisine meal, we are going to be making New Orleans dishes, and you get a soup, salad, appetizer, two entrees and a dessert.
- Hometown: Aspers, Pa.
- Theme: Chesapeake Bay
- Date: Wednesday, Oct. 10
Why she chose to pursue a culinary-arts education: I have always had a strong passion for creating food and everything that goes with it.
Culinary inspirations: Two of the major chefs who have inspired me to go after my culinary dreams are Alex Guarnaschelli and Amanda Freitag.
Future: After the completion of my college experience, I plan to work around at different restaurants to broaden my horizons and give me more experience. Then, my end goal is to one day own and operate my own bakery cafe/restaurant.
About her menu: A lot of the dishes that will be served that evening will have a seafood component. However, there will be items that do not have seafood for those guests who do not have a taste for that. Different proteins include: pheasant, flounder, tuna, crab meat, chicken, oyster and duck. Vegetarian options will be available, as well.
- Hometown: Milesburg, Pa.
- Theme: Pacific Northwest
- Date: Wednesday, Nov. 7
Why he chose to pursue a culinary-arts education: The fact that I can cook and put smiles on people's faces
Culinary inspirations: Jacques Pepin, my aunt, and Gordon Ramsay
Future: I would like to work at Disney World, serving thousands of people a day.
About his menu: I have flavors melding from the Pacific Northwest, and Asian-style cooking, as well. My menu includes a broiled halibut, wood plank grilled salmon, and calamari puffs.