• Hometown: Jersey Shore, Pa.
• Theme: Pacific Northwest
• Date: Wednesday, Nov. 4

Why he chose to pursue a culinary-arts education: I love food and making people happy.

Culinary inspirations: Thomas Keller and Chris Grove

Future: Move to Rhode Island and eventually work in New York City. I want to be an executive chef.

• Hometown: Williamsport, Pa.
• Theme: Heartland Harvest
• Date: Wednesday, Oct. 28

Why she chose to pursue a culinary-arts education: I love food; I'm very creative, and I enjoy seeing people also enjoy my work.

Culinary inspirations: Chef Troy, Chef Chris, Chef Cian, Chef Steve, Chef Frank, Chef Ditchfield, Chef Trometter, Chef Lynn, Chef Niedermyer

Future: I would continue a few more years of work at Le Jeune Chef. Once I am comfortable and fully experienced, I would then like to work in a more daring restaurant. A larger restaurant in the area, with more to do (such as a bar, pool, karaoke) would be interesting.

About her menu: The meals for my region are influenced by old-fashioned flavorful cuisines found in the Midwest. There will be a beer-battered walleye and a braised and roasted lamb sampler of the loin, leg and shoulder. We will serve poached chicken with house-made ratatouille ragout. And what more could you ask for with a spice-rubbed pork served with delicata squash? The duck ham is sweet, and we have old-fashioned oxtail soup with barley, a Nebraska borscht soup and America's fine Amish potato salad!

• Hometown: Indian Trail, North Carolina
• Theme: Floribbean
• Date: Wednesday, Oct. 14

Why he chose to pursue a culinary-arts education: When my high school changed my schedule from welding to High School Intro to Culinary.

Culinary inspirations: The chefs who have inspired me are my college chef-instructors

About his menu: For the appetizer: fried lobster sticks (fried won ton wrap, orange soy dipping sauce). Soup: Cuban black bean (smokey, hearty richness) or conch chowder (a Key West favorite). Salad: tropical slaw (pineapple, grapefruit, cabbage, peppers). Entrees: orange red snapper, Jamaican-American jerk chicken, papaya shrimp and Cuban hanger steak.

• Hometown: Millersburg, Pa.
• Theme: New England
• Date: Wednesday, Nov. 11

Why she chose to pursue a culinary-arts education: It is something that excites me.

Future: Work where I can and where I can get the best experience to be able to continue to grow in my profession.

• Hometown: Turbotville, Pa.
• Theme: New Orleans
• Date: Wednesday, Oct. 21

Why he chose to pursue a culinary-arts education: Both of my grandmothers and their cooking styles

Future: I would like to work in my own restaurant in Mississippi, where I plan to construct and run my own restaurant.

About his menu: My menu consists of many native New Orleans-style meals that never quite taste the same as New Orleans would make it, but my Regional team and I will make it happen. We have an open-faced po'boy, mirliton soup and Cajun clam chowder, jambalaya rice salad, Cajun Caesar salad, Creole chicken and biscuits, file gumbo, chicory-glazed quail, and good ol' pork and beans with barbecue sauce, Southern style.

• Hometown: Jersey Shore, Pa.
• Theme: Napa Valley
• Date: Wednesday, Sept. 23

Why he chose to pursue a culinary-arts education: I’ve always had an interest in food, and I take pride in cooking.

Culinary inspirations: I’ve long admired chefs like Anthony Bourdain and Andrew Zimmern, but I’ve found real mentors in chefs Craig Cian (recently retired faculty member) and Troy Breger (sous chef at Le Jeune Chef Restaurant).

Future: My plans after college are to travel west and gain experience working with new foods. My hope is to eventually reach California and find a sous chef position for a fine-dining restaurant.

About his menu: My regional menu was inspired by the flavors and food typical of Napa Valley, California. Our first course is a virgin bloody Mary with seafood quenelle. The soup course includes choices of roasted eggplant with merguez sausage in a beautifully rich stock or a light and fresh garden gazpacho. Salad choices include a balsamic-marinated fig salad or a Thai veal sausage with Asian flatbread. For our entrees, we’re offering coq au vin, a braised chicken dish flavored with mushrooms, bacon, onions and red wine; sautéed monkfish tail with a sauce flavored using braised oxtails and porcini mushrooms; braised veal shank in a rich white wine sauce; and duck a poivre, a seared duck breast flavored with green peppercorn and sage and served with a Grand Marnier sauce. Finally, our dessert course will be prepared by the professional staff of Le Jeune Chef, students and faculty.

• Hometown: Picture Rocks, Pa.
• Theme: Chesapeake Bay
• Date: Wednesday, Oct. 7

Why he chose to pursue a culinary-arts education: Following a goal

Culinary inspirations: My grandmother

Future: I want to travel and be prepared to work anywhere I choose.

About his menu: My regional meal focuses on the Chesapeake Bay. It's a region known for its seafood and focuses on fresh ingredients caught from the area around the Chesapeake.

• Hometown: Mill Hall, Pa.
• Theme: Southern Style
• Date: Wednesday, Oct. 7

Why he chose to pursue a culinary-arts education: I always loved art, with drawing at a young age. I also loved food and different types of food. I mixed the art and food and decided I wanted to be a chef.

Culinary inspirations: I watched a lot of TV, and the chefs that I looked up to were Bobby Flay, Gordon Ramsay, Hiroyuki Terada and food YouTube channels.

Future: My plans after school are working on cruise ships for a while until I can pay off loans and invest in my own business.

About his menu: Grilled scallops served with braised pork belly, sweet and savory collide with our peanut butter soup, Southern fried chicken, and barbecue braised short ribs.