Contact

Le Jeune Chef Restaurant

Le Jeune Chef Professional Staff

  • 1098 Hagan Way, Williamsport, PA
  • 570.320.2433
  • ljc@pct.edu

matches /le-jeune-chef/student-managers ... percision: 2 of

Ryan Baranoski

  • Hometown: Atlas, Pa.
  • Theme: New Orleans
  • Date: Wednesday, March 20

Why he chose to pursue a culinary-arts education: I had a dream about opening a food truck and a passion for cooking since I was little.

Culinary inspirations: My first instructor at vo-tech, Mr. Shivony, and the head chef of the Heritage Restaurant, Shamokin, Pa., Mr. Jayce Marge

Future: I would like to work in a local restaurant as a line cook to start out. My main goal is to open my own food truck.

About the region: Common ingredients include shrimp, crawfish, rice, sausage, Cajun spices, okra, red beans and hot sauce. Cooking methods include stewing, sauteing and frying.

Zachary Davies

  • Hometown: Weatherly, Pa.
  • Theme: Heartland
  • Date: Wednesday, April 3

Why he chose to pursue a culinary-arts education: I always loved cooking, from the moment I was old enough to help in the kitchen. I felt it was just the thing I was meant to do for the rest of my life.

Culinary inspirations: Chef A.J. Burke from Carbon Career & Technical Institute inspired me a lot and was a great teacher. All the chefs I have worked under here at the college have also been an inspiration.

Future: I hope to work around the industry in different positions and locations around the country, eventually owning my own restaurant somewhere. I would love to work on a cruise line at some point in my career in any back-of-house position.

About the region: The food of the Heartland of America is mostly defined by the rich farmland in the area. There is a lot of beef, dairy, grains, and potatoes. The favorite methods of cooking seem to be a tie between baking and frying.

Nathan Fleagle

  • Hometown: State College, Pa.
  • Theme: New England
  • Date: Wednesday, April 24

Why he chose to pursue a culinary-arts education: I was thrown into the restaurant industry when I had to take over the grill one day when the head chef at a restaurant I used to work at called in sick. I’ve been working in kitchens ever since. The same head chef that called off that one day recommended that I pursue culinary school and seeing as how both of my uncles went to culinary school, I decided it was the career path I wanted to take, making me the third chef in the family.

Culinary inspirations: I don’t follow many celebrity chefs, but the advice from the first chef I worked with was enough. That and support from my family and advice from my uncles is enough inspiration.

Future: I feel like going directly into owning my own restaurant is a bad idea; there are too many risks. I want to get sous chef experience first and work with professionals to get a true understanding of being in the field. I don’t have a specific style of kitchen I would like to work in. In school we run a higher-class style of service, but my background consists of mainly family restaurants. I am more interested in the experience of working in various different kitchens and learning new techniques along the way.

About the region: New England style focuses primarily on seafood, as well as traditional English and Irish style cooking. This involves a lot of stewing, baking, steaming, and boiling.

Gracie Gignac

  • Hometown: Landisburg, Pa.
  • Theme: Southern Style
  • Date: Wednesday, April 10

Why she chose to pursue a culinary-arts education: It’s always been an interest of mine growing up. I would help my dad make family meals or I would take it upon myself to do it at a young age. For me it’s all about being creative and letting people enjoy my food. In some way I always knew this would be my career choice.

Culinary inspirations: I don’t really have a chef that inspired my culinary interests. Instead, my inspiration stems from everyone who has supported me over the years: my coworkers, my manager Erin, most importantly my mom and dad. My parents have supported me through everything, and seeing them work hard to support their family has helped me work hard for myself. I would not be where I am without them, and they inspire me every day.

Future: My plans are to work in a restaurant for a while and learn as much as possible from other chefs in the industry. I would love to work in a full-service restaurant and further down the line open my own food truck and café.

About her menu: The menu for Southern Style includes lots of different proteins such as chicken, pork, and ribs, along with some dietary options. It includes lots of hearty vegetables such as tomatoes, green beans, and potatoes. This menu includes some braised, pan-seared and fried dishes. There is something for everyone and lots of traditional Southern flavors.

Alicia Kaster

  • Hometown: Titusville, Pa.
  • Theme: Heartland
  • Date: Wednesday, April 3

Why she chose to pursue a culinary-arts education: I love being able to help people, and I have been in the kitchen since I was old enough to be trusted with a knife, so I just put the two together.

Culinary inspirations: My stepmom, grandmother, and different cultures in general. Learning about different cultures led me to food, and I’ve always enjoyed watching my stepmom and grandmother cook, and sometimes getting to help.

Future: In the long run, I want to open my own restaurant, café, or brewery.

About the region: The food of the Heartland of America is rich in farmland. There is a lot of beef, dairy, grains, and potatoes. The favorite methods of cooking are baking and frying.

Nicholas Matz

  • Hometown: Schuylkill Haven, Pa.
  • Theme: Southwest
  • Date: Wednesday, April 17

Why he chose to pursue a culinary-arts education: I’ve always wanted to work in a field where I was on my feet most of the time. With a small interest in cooking, I decided to take up the opportunity to learn in a vocational school. Here I met amazing people who gave me a more solidified interest in becoming a chef.

Culinary inspirations: My instructors In my vocational school

Future: If an opportunity comes up that appeals to my interests, I’d love to follow it. Besides that, I plan to get back into the workforce and learn from other chefs to be a more dependable team member. I would Like to work a variety of different types of jobs. One of the reasons I enjoy this field so much is that there are so many options you can branch out to.

About the region: Some common ingredients are beans, tomatoes, cilantro, peppers, jalapenos, chicken, rice, and spices. Common cooking methods involved are frying, grilling and baking.

Nick Truax

  • Hometown: Dumfries, Va.
  • Theme: Napa Valley
  • Date: Wednesday, March 27

Why he chose to pursue a culinary-arts education: I decided on a career in hospitality/culinary due to my love and enjoyment of making food and serving it.

Culinary inspirations: I have been inspired by Chef John Folse, mainly by his ideas of food sustainability, as well as his very bold seasonings and the footprint he has left on Cajun and Creole cooking.

Future: Following the completion of my Culinary degree, I will be attending Northern Virginia Community College where I will be pursuing my business management degree. Following the completion of my business degree, I will begin to work under skilled chefs and gain as much knowledge as I can before I eventually start my own restaurant. I would like to work in a high-end restaurant that has a semi-high pace.

About the region: Napa Valley is known for very fresh ingredients, especially fruits such as avocados, figs, and pears. Napa Valley is also heavily known for the use of cooking wines, such as Pinot and Merlot, in many dishes. Braising and brining is also heavily used in Napa Valley to enhance the flavors of the proteins used.

Contact

Le Jeune Chef Restaurant

Le Jeune Chef Professional Staff

  • 1098 Hagan Way, Williamsport, PA
  • 570.320.2433
  • ljc@pct.edu

matches /le-jeune-chef/student-managers ... percision: 2 of