- Jacob Clarke, Theme: Pacific Northwest, Date: Wednesday, Nov. 6
- Keowa Clemens, Theme: Heartland Harvest - Local Foods, Date: Wednesday, Oct. 30
- Madison Erb, Theme: California Fusion, Date: Wednesday, Oct. 2
- George Gerba, Theme: New Orleans, Date: Wednesday, Oct. 23
- Nicholas Hanson, Theme: Southwest, Date: Wednesday, Sept. 25
- Kaitlyn June, Theme: Hawaiian Islands, Date: Wednesday, Oct. 16
- Abbey Mefferd, Theme: New England, Date: Wednesday, Nov. 20
- Alexa Scatamacchia, Theme: Chesapeake Bay, Date: Wednesday, Oct. 9
- Hometown: Wilmington, Del.
- Theme: Pacific Northwest
- Date: Wednesday, Nov. 6
Why he chose to pursue a culinary-arts education: I have always had a passion for cooking, and it wasn't until I started working at restaurants in high school that I realized this is what I wanted to do for a living.
Culinary inspirations: My inspirations come from many places, but what really drove my passion was my family. They have always inspired me to put forward my best effort and pursue my dream.
Future: My dream is to open a farm-to-table restaurant specializing in zero-waste cooking.
About his menu: The menu for the Pacific Northwest is full of amazing fresh seafood and Asian-inspired dishes.
- Hometown: York, Pa.
- Theme: Heartland Harvest - Local Foods
- Date: Wednesday, Oct. 30
Why he chose to pursue a culinary-arts education: I loved that food was art you could eat!
Culinary inspirations: Pretty much everyone on the Food Network
Future: I would love to have my own food truck and travel.
About his menu: We have amazing local meats and vegetables, sourced from the local area. From oxtail to duck, and hearty, home-grown vegetables!
- Hometown: Montgomery, Pa.
- Theme: California Fusion
- Date: Wednesday, Oct. 2
Why she chose to pursue a culinary-arts education: I took a lot of culinary classes in high school, and they ended up being my favorite classes.
Culinary inspirations: My high school culinary teacher, Mrs. Sellard
Future: After college, I would like to open my own restaurant. But before that, I would like to travel to explore more culinary experiences.
About her menu: The menu for my California Fusion night has a lot of very delicious seafood, fish and game meat. There are many flavors, and it will be a culinary experience that you can't miss.
- Hometown: Keansburg, N.J.
- Theme: New Orleans
- Date: Wednesday, Oct. 23
Why he chose to pursue a culinary-arts education: Enjoyment and the availability of jobs
Culinary inspirations: Anthony Bourdain, Marco Pierre White
Future: I would like to work in a fine-dining restaurant in a major city.
About his menu: We will be making traditional New Orleans dishes like filé gumbo.
- Hometown: Bernville, Pa.
- Theme: Southwest
- Date: Wednesday, Sept. 25
Why he chose to pursue a culinary-arts education: Making people happy with food.
Culinary inspirations: Jamie Oliver, Gordon Ramsay
Future: Work in a modern kitchen to develop exquisite food
About his menu: We have lamb barbacoa tacos with sides of pico de gallo and guacamole, a choice of soups and salads, and some of the entrees include Monterey duck, corn-crusted blue marlin, chili-broiled sea scallops and BBQ coffee-cured strip steak.
- Hometown: Hershey, Pa.
- Theme: Hawaiian Islands
- Date: Wednesday, Oct. 16
Why she chose to pursue a culinary-arts education: I love to experiment ad be creative, and cooking allows me to follow what I love doing.
Culinary inspirations: My culinary instructors in high school
Future: I got a job offer after my internship. I will be working for The Hotel Hershey.
About her menu: For my region, there will be a lot of interesting dishes, including duck, chicken and mahi mahi. You don't want to miss this experience.
- Hometown: Boyertown, Pa.
- Theme: New England
- Date: Wednesday, Nov. 20
Why she chose to pursue a culinary-arts education: To provide a memorable experience by creating art on plates through food.
Culinary inspirations: Anthony Bourdain
Future: Continue onto my applied management degree, work in a catering setting with a high volume of patrons, continue supporting at Churchill Downs for Kentucky Derby
About her menu: Classic New England clam chowder, lobster with pappardelle pasta (butter-poached lobster in rich cream tomato sauce with fresh vegetables and shaved Parmesan), grilled "day boat" scallops (with whipped potatoes, butternut squash puree and red wine glace)
- Hometown: Oley, Pa.
- Theme: Chesapeake Bay
- Date: Wednesday, Oct. 9
Why she chose to pursue a culinary-arts education: I love making different types of food as well as getting creative through plating.
Culinary inspirations: Guy Fieri and my vo-tech chef, Eric Lynch
Future: After college, I hope to be able to work for Levy Restaurants and to work in Kentucky. My ultimate goal is to have my own restaurant in memory of my grandfather. The restaurant name would be Papa Louie's Family Restaurant.
About her menu: We have an amazing meal prepared by myself and my classmates.