- Jacob Sekela, Theme: Irish American, Date: Wednesday, March 14
- Christopher Schreckengost, Theme: Pacific Northwest, Date: Wednesday, March 21
- Jacob Parobek, Theme: Deep South, Date: Wednesday, April 18
- Hometown: Douglassville
- Theme: Irish-American
- Date: Wednesday, March 14
Why he chose to pursue a culinary-arts education: I enjoy working with others and working with food.
Culinary inspirations: Chef John Folse (a seven-time Penn College Visiting Chef) and Chef Andrew Zimmern
Future: I plan to work at a casual fine-dining restaurant in Philadelphia and eventually open my own.
About his menu: Irish classics with a twist, such as pepper slaw, corned beef and cabbage, lamb stew, and baked cod.
- Hometown: Cadogan
- Theme: Pacific Northwest
- Date: Wednesday, March 21
Why he chose to pursue a culinary-arts education: I love the creativity you can put into food, and the excitement of the challenge.
Culinary inspirations: Honestly, I didn't really know many chefs, but my culinary instructor at Lenape Tech, Andrea Fahlor, was probably my first inspiration.
Future: I want to work somewhere out in the Midwest and open my own restaurant in Colorado.
About his menu: We have a wonderful calamari puff appetizer that I'm excited to see and try, as well as a grilled venison dish that I think will be very interesting.
Jacob W. Parobek
- Hometown: Seltzer
- Theme: Deep South
- Date: Wednesday, April 18
Why he chose to pursue a culinary-arts education: I decided on culinary because I have a love and passion for creativity and enjoy being the reason that people come together to enjoy themselves over something I made just for them.
Culinary inspirations: On a personal level, I worked for a chef named Patti Birosik, who opened my world to cooking and wanting to become a chef. She showed me anything I wanted to learn and inspired me to follow my dreams.
Future: Upon graduation, I would like to work as a sous chef and have my own catering business, which I would then hopefully be able to turn into a restaurant of my own.
About his menu: For the regional American cuisine of the Deep South, I have some cultural ingredients going into the dishes, such as Kentucky bourbon sauce, and Southern cooking styles like wood-grilled and "low and slow"-braised pork.