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 1

Nataly Acosta

  • Hometown: Shillington, Pa.
  • Theme: Southwest
  • Date: Wednesday, April 27

Why she chose to pursue a culinary-arts education: I always loved cooking for people, and I was always interested in the whole cooking process.

Culinary inspirations: My two chefs from the tech school (Berks Career and Technology Center) that I attended during high school, Chef Walter Hammond and Chef Albert DeNault (Penn College Class of 2009).

Future: I would love to eventually work at a fine-dining restaurant and have a meal plan business, as well.

About her menu: Four our appetizer, we have lamb barbacoa tacos, soup option we have a creamy corn and green chile soup. We also have two salad options: a smoked chicken salad and a grilled romaine salad. As for entrees, we are going to have chili-broiled sea scallops and a corn-crusted marlin; those are two of the four entrees. As for desserts, they are going to be du jour.

Nataly Acosta

Nataly Acosta

Bryan Aguilar

  • Hometown: Reading, Pa.
  • Theme: Southern Style
  • Date: Wednesday, April 20

Why he chose to pursue a culinary-arts education: I looked up to many people that have a respect for cooking in the kitchen; I believe I can take up the role, as well.

Culinary inspirations: Gordon Ramsay and my father

Future: My plan is to work in multiple restaurants and other odd jobs to gain experience and learn as much as I can. Preferred, I would like to work in a high-end restaurant with about 100-150 guests.

About his menu: Entrees: shrimp and grits, fried chicken, grouper and grits, BBQ braised ribs with mac and cheese - all homemade style. Soups: Cuban black bean and peanut soups.

Bryan Aguilar

Bryan Aguilar

Lance Bierly

  • Hometown: Centre Hall, Pa.
  • Theme: Southern Style
  • Date: Wednesday, April 20

Why he chose to pursue a culinary-arts education: The thrill of cooking and the ability to apply my creativity to food

Culinary inspirations: I'm self-inspired. I never followed any chefs.

Future: I would like to work in Tennessee, where family lives. I'd like to open my own diner.

About his menu: The menu is described as soul food that is basic, down-home cooking iconic to the South. Scallop and braised pork belly, Cuban black bean soup, Southern-style salad, shrimp and grits, fried chicken, grouper and grits, and short ribs.

Lance Bierly

Lance Bierly

Zoie Boyer

Why she chose to pursue a culinary-arts education: I grew up cooking and fell in love with the creativity it gave me.

Culinary inspirations: Chef Todd Keeley and Guy Fieri

Future: After college, I plan on working in a smaller yet popular local restaurant, with dreams of moving to Gatlinburg, Tennessee, to open my own restaurant.

About her menu: We have lined up a marinated duck ham, followed by your choice of oxtail and barley soup or Nebraska borscht.

For entrees, you can choose between a beer-battered walleye, a beautiful lamb sampler, poached chicken with ratatouille, or a spice-rubbed pork.

Zoie Boyer

Zoie Boyer

Mike Dinan

  • Hometown: Williamsport, Pa.
  • Theme: Hawaiian Islands
  • Date: Wednesday, March 23

Why he chose to pursue a culinary-arts education: Love of food, wide array of experiences/options

Culinary inspirations: Dan Barber, Anthony Bourdain, Sean Brock

Future: I enjoy my current position in Le Jeune Chef (sous chef). I would look for an opportunity to bridge the gap between farm to table. I enjoy sharing knowledge, guiding, and teaching the younger generation.

About his menu: The Hawaiian Islands menu is as vibrant as the islands themselves. The bright flavors of the citrus-infused lemongrass soup and lomi lomi salmon will make you feel like you're there. Enjoy the Asian-influenced options, such as Spam musubi, seared tuna with an Asian bean salad, and the shoyu sesame duck confit.

Mike Dinan

Mike Dinan

Franchesca Guisewhite

  • Hometown: Muncy, Pa.
  • Theme: Chesapeake Bay
  • Date: Wednesday, April 13

Why she chose to pursue a culinary-arts education: I never liked box foods growing up, so I wanted to learn to cook. Then I wanted to learn how to cook for others.

Culinary inspirations: Gordon Ramsay, Brian Anstadt and all the chefs at Penn College

Future: I would like to go home and open my own restaurant/cafe.

About her menu: The menu will consist of an appetizer, soup, your choice of salad, your choice of an entree, and a dessert. We hope to capture the soul of the Chesapeake Bay in our menu, with plenty of seafood options.

 Franchesca Guisewhite

Franchesca Guisewhite

Kelsyn Hart

  • Hometown: Mansfield, Texas
  • Theme: Chesapeake Bay
  • Date: Wednesday, April 13

Why she chose to pursue a culinary-arts education: I love food and always wanted to be a chef.

Culinary inspirations: Dave Chang, Rachael Ray

Future: I would like to have my own food truck and one day have a storefront.

About her menu: Beautiful pork loin, tuna loin and crab-stuffed chicken

Kelsyn Hart

Kelsyn Hart

Kassidy Kalbach

Why she chose to pursue a culinary-arts education: My grandmother

Culinary inspirations: Ree Drummond and Chef Todd Keeley

Future: I would like to travel around the world and work at different high-end restaurants and learn different food cuisines.

About her menu: We have one appetizer, choice between two soups, one salad, a choice between four entrees, and a dessert.

Kassidy Kalbach

Kassidy Kalbach

Connor Raudenbush

  • Hometown: Fleetwood, Pa.
  • Theme: Southwest
  • Date: Wednesday, April 27

Why he chose to pursue a culinary-arts education: I always wanted to be in a kitchen and work.

Culinary inspirations: Gordon Ramsay, Rock Harper, David Chang, Clarke Hammond

Future: I'd like to work in corporate kitchens or research and development. I am also pursuing my brewing and fermentation certificate.

About his menu: We will have an amazing barbecue coffee-cured beef loin, a classic wood-oven-roasted chicken Monterey, and, as always, dessert du jour from our wonderful baking students.

Connor Raudenbush

Connor Raudenbush

Austin Schlegel

  • Hometown: Honey Grove, Pa.
  • Theme: Napa Valley
  • Date: Wednesday, March 30

Why he chose to pursue a culinary-arts education: I always enjoyed helping cook food when I was young, and it has blossomed into so much more.

Culinary inspirations: Guy Fieri, Gordon Ramsay, Joshua Weissman

Future: Butchery is something that has piqued my interest, along with garde manger, cold food prep. I'm unsure of where and at what capacity I would like to work.

About his menu: Appetizer: Virgin Mary cocktail with seafood quenelle. Soup: roasted eggplant with merguez sausage. Salad: fig or Thai veal sausage with Asian flatbread. Entree: coq au vin, sauteed monkfish with braised oxtail and porcini mushrooms, duck au poivre, or bronzini

Austin Schlegel

Austin Schlegel

Kayla Wilson

  • Hometown: Williamsport, Pa.
  • Theme: Napa Valley
  • Date: Wednesday, March 30

Why she chose to pursue a culinary-arts education: I love learning new ways to prepare foods and working with new foods.

Culinary inspirations: Gordon Ramsay, Penn College chefs

Future: I want to travel to different states and learn from as many people as I can. I want to stay more Southern, and I want to do mass quantity.

About her menu: Since Napa Valley is known for being wine country, we will be doing wine reductions in several of the dishes. There will also be a good variety of vegetables and sauces that will complement the main dish.

Kayla Wilson

Kayla Wilson

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 1