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
Erutefe Agbiro
- Hometown: Chester, Pa.
- Theme: New England
- Date: Wednesday, Feb. 1
Why she chose to pursue a culinary-arts education: I love cooking and making people feel good.
Culinary inspirations: Gordon Ramsay
Future: Finding a good job with benefits: Europe, Vegas or New York - maybe a hotel or restaurant.
About her menu: Appetizers: cod cakes, lamb, New England clam chowder. Salads: roasted red beets and goat cheese, warm mushroom and Boston bibb lettuce. Entrees: scallops; chicken and chestnuts with lobster.
Billy Baldauf
- Hometown: New Salem York, Pa.
- Theme: Chesapeake Bay
- Date: Wednesday, March 1
Why he chose to pursue a culinary-arts education: Being around my grandmother and mom in the kitchen at home.
Culinary inspirations: Guy Fieri
Future: I would like to own my own food truck and open my own bistro.
About his menu: Pork roulade, rotisserie pork loin, flounder, grilled tuna loin, crabby chicken
Noah Beck
- Hometown: Stormstown, Pa.
- Theme: Napa Valley
- Date: Wednesday, April 5
Why he chose to pursue a culinary-arts education: I decided on a career in culinary arts as it allows me to pursue a career that I have a passion for and would allow me to continue to do something I love for my entire career.
Culinary inspirations: The chef that inspired my interest in culinary is my high school culinary teacher Zach Lorber (State College Area School District).
Future: My plans are to follow a career in seasonal work. I would like to work in a casual dining setting but would like the change of location and work that seasonal work would provide.
About his menu: The menu for the regional meal I'm in charge of is: For the appetizer, a Virgin Mary Cocktail with a seafood mousse, which is a classic tomato juice cocktail, mildly spiced and generously garnished with poached seafood made from lobster, shrimp and fish.
The soup for the menu is a roasted eggplant with merguez sausage, which is roasted eggplant and garlic in a rich chicken stock, pureed and served with a spicy lamb sausage and Parmesan tuile.
The salads of the menu are a fig salad, consisting of balsamic vinegar-marinated figs with roasted sweet peppers and fennel; and a Thai veal sausage with Asian flatbread salad, which is an Asian-influenced veal sausage, prepared by our American Regional Cuisines class, served over mixed greens with seasonal Pacific Rim vegetables.
The entrees of the menu are coq au vin: chicken braised in red wine with mushrooms, bacon and onions and served with a parsnip and potato puree; sauteed monkfish tail with braised oxtails and mushrooms: oxtail marinated in red wine and slowly braised to create the sauce for the simply sauteed monkfish, accentuated with mushrooms; bronzini: broiled fillet with a Mediterranean-inspired preparation with a tomato escarole broth and roasted potato; duck au poivre: green-peppercorn-and-sage-rubbed duck breast, seared and served with a Grand Marnier sauce, accompanied by truffled sweet potatoes: Thanks go to Chef Craig Deihl for the recipe.
The dessert of the menu is not yet decided but will be made by the students, professional staff and faculty at the college.
Kade Chrostowski
- Hometown: Moorestown, N.J.
- Theme: New Orleans
- Date: Wednesday, Jan. 25
Why he chose to pursue a culinary-arts education: My dad always liked to cook. I grew up watching him make delicious meals, and it made me want to do the same.
Culinary inspirations: Marc Vetri
Future: I eventually want to work in fine dining and own my own restaurant one day.
About his menu: I have been selected to represent the region of New Orleans. As starters, we have an oyster mushroom po' boy, mirliton soup, jambalaya rice salad and the blackened redfish Caesar salad. As entrees, we have a turducken roulade, file gumbo, chicory-glazed quail, and BBQ pork and beans. All of these selections are specialties of New Orleans.
Truman Ely
- Hometown: Springville, Pa.
- Theme: Hawaiian Islands
- Date: Wednesday, March 29
Why he chose to pursue a culinary-arts education: I love to cook and create.
Culinary inspirations: My career center teacher, Chef Dave Dunster (Susquehanna County Career & Technology Center)
Future: I would love to work as a chef on a cruise line and eventually own my own restaurant.
About his menu: Spam musubi, lemongrass seafood soup, lomi lomi, seared tuna salad, Asian BBQ platter, mahi mahi, Big Island Duck Trio, mango papaya wahoo.
Daniel Gray
- Hometown: Millheim, Pa.
- Theme: Pacific Northwest
- Date: Wednesday, Feb. 8
Culinary inspirations: Chef Beckenbaugh, Gordon Ramsay
Future: I would like to work at a restaurant as a sous chef.
About his menu: Grilled octopus, miso with nori, sweet-hot beet salad, fried Tillamook cheese, broiled halibut, salmon, duck, pork hot pot.
Audrey Grello
- Hometown: State College, Pa.
- Theme: Southwest
- Date: Wednesday, April 26
Why she chose to pursue a culinary-arts education: I grew up cooking, always loved it and loved learning more.
Culinary inspirations: YouTube chefs such as "Binging With Babish."
Future: I want to work at a smaller capacity, hopefully doing traditional Korean food.
Kyle Group
- Hometown: Gettysburg, Pa.
- Theme: Southern Style
- Date: Wednesday, April 19
Why he chose to pursue a culinary-arts education: Cooking is fun to me, and I love building connections with others.
Culinary inspirations: My boss Lisa Grim
Future: I would like to work on a cruise ship someday. I plan to make that happen.
Kylie Landon
- Hometown: Canton, Pa.
- Theme: Heartland Valentine's
- Date: Wednesday, Feb. 15
Why she chose to pursue a culinary-arts education: Job shadowing with M&K Cafe and Catering, and I have always loved to cook.
Culinary inspirations: Melyce Kenyon (a 2017 Penn College culinary arts grad)
Future: To work with Park Hotel for the summer as an internship and then see where things go. I would like to work in a small-town business or have my own business.
About her menu: Appetizer: Oyster and pastry - sauteed oyster with a puff pastry with cream sauce.
Soup: Wedding soup - hearty broth with meatballs and mixed greens.
Salad: Three heart salad - romaine lettuce hearts, artichoke hearts and hearts of palm.
Entrees: Chicken amaretto - amaretto sauce with angel hair pasta; beef chuck tender - sliced, prepared medium with cherry-influenced wild rice; shellfish menage: lobster, crab, scallops and shrimp, lobster whipped potatoes.
Maggy Langendoerfer
- Hometown: Waymart, Pa.
- Theme: Heartland Valentine's
- Date: Wednesday, Feb. 15
Why she chose to pursue a culinary-arts education: I enjoy figuring out different ways to make food taste good but also help your body.
Culinary inspirations: Chef Christina Tosi and Chef Wylie Dufresne
Future: After completing my culinary degree, I hope to go back to school to be a registered dietitian and become a private chef for professional athletes.
About her menu: Appetizer: Oyster and pastry - sauteed oyster with cream sauce in puff pastry.
Soup: Wedding soup - hearty broth with meatballs and braised mixed greens.
Salad: Three heart salad - romaine lettuce hearts, artichoke hearts and hearts of palm with green goddess dressing.
Entrees: Chicken amaretto - amaretto sauce with angel hair pasta; beef chuck tender - sliced and prepared medium with Cabernet sauce and cherry-influenced wild rice; shellfish menage: lobster, crab, scallops and shrimp served in a tortilla flower with lobster whipped potatoes, vegetable du jour and sauce.
Gage Moore
- Hometown: Lewistown, Pa.
- Theme: Pacific Northwest
- Date: Wednesday, Feb. 8
Why he chose to pursue a culinary-arts education: I love to cook for people.
Culinary inspirations: My grandfather Ed Moore
Future: I'm not sure where I would like to work. I would like to work in high capacity.
About his menu: I have grilled octopus, wood-oven-smoked salmon, broiled halibut and more.
Jared Schwenk
- Hometown: McKeansburg, Pa.
- Theme: Floribbean
- Date: Wednesday, Feb. 22
Why he chose to pursue a culinary-arts education: It brings people together and helps a lot of people.
Culinary inspirations: Chef Scott Reichert
Future: I would like to be a head chef at a restaurant or to own a butcher shop.
About his menu: Fried lobster sticks, Cuban black bean soup, conch chowder, tropical slaw, broiled orange pompano, fried grouper, papaya shrimp, Cuban redfish
Maddi Smith
- Hometown: York, Pa.
- Theme: Southwest
- Date: Wednesday, April 26
Why she chose to pursue a culinary-arts education: My love for people, food and community, especially the magic created when they are combined.
Culinary inspirations: My high school culinary and internship teacher, Mrs. Stephanie Crump (Central York School District)
Future: I would like to work on a cruise ship following graduation. It would give me the opportunity to travel and see food styles around the world.
About her menu: We are pulling from traditional Hispanic flavors and adding our own Penn College flair.
Caleb Taughinbaugh
- Hometown: Dover, Pa.
- Theme: New Orleans
- Date: Wednesday, Jan. 25
Why he chose to pursue a culinary-arts education: I love to cook and want to turn it into a career.
Culinary inspirations: Gordon Ramsay, Thomas Keller, Robert Parker
Future: I would like to own my own sports bar.
About his menu: A lot of dishes regional to New Orleans, like gumbo and jambalaya. Also some spins on New Orleans, like a soup with blackened shrimp and an oyster mushroom po' boy.
Gunner Vuocolo
- Hometown: Lock Haven, Pa.
- Theme: Hawaiian Islands
- Date: Wednesday, March 29
Why he chose to pursue a culinary-arts education: My family is very food-oriented.
Culinary inspirations: Chef John Folse
Future: I would like to own my own restaurant on a beach. Casual fine dining is my plan.
About his menu: The Hawaiian menu has some Spam musubi, mahi mahi and other tropical options.
Alicia Walters
- Hometown: Osceola, Pa.
- Theme: Southern Style
- Date: Wednesday, April 19
Why she chose to pursue a culinary-arts education: I really liked to cook and it seemed like a stable job.
Culinary inspirations: No official chefs: just family, really
Future: I just plan to work at small places at first, then maybe go up in size.
About her menu: A lot of tasty, unique Southern food. It is upscale-ish but still comfort food.
Luke Whipple
- Hometown: Shamokin Dam, Pa.
- Theme: Hawaiian Islands
- Date: Wednesday, March 29
Why he chose to pursue a culinary-arts education: I have always enjoyed working with food.
Culinary inspirations: Celebrity chefs have never really interested me, but locally, people who attracted my interest are Donald Geise, Nate Dealy and Justin Wright.
Future: I am not sure at this time where exactly I would like to work, but I do want to work in either catering or large-quantity cooking.
About his menu: The menu will heavily feature fish prepared in various ways, a duck entree, and the appetizer features a regional favorite, Spam.
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