As she gears up to start her first job as a chef at one of Pittsburgh’s most affluent country clubs, Janelle knows the hands-on experience she received at Penn College is a recipe for success. In addition to the countless hours spent each week in culinary labs, Janelle was selected by the executive chef for Churchill Downs to put her talent on the table at the Breeders’ Cup World Championships and the Kentucky Derby. She also worked part-time as a line cook at Le Jeune Chef, the on-campus restaurant. "I can stand on my feet for nine hours and still walk out of the kitchen with a smile on my face because I love what I do," she says.
I could have graduated from high school early. I had all of my school work done by my junior year, so I went to vocational school for culinary. A few weeks in, I started to love it; my teachers were so inspirational, and it was so much fun to work with different flavors and different foods. I decided to continue with it. I love what I do. I can stand on my feet for nine hours and still walk out of the kitchen with a smile on my face because I love what I do. I don’t think you can be a chef if you don’t.
One of the coolest experiences I had at Penn College was a cooking competition at Le Jeune Chef (our on-campus fine-dining restaurant). Not only did it help my creativity because we were given various ingredients, some of which we had never worked with before, but it also tested our speed. We had 30 minutes for each round in front of a dining room full of people. There were three courses (appetizer, entrée, dessert) and two people from each team went out per round. Everyone was anxious, but the experience was amazing. It was cool to see all of our skills come together. I was really proud of myself, as well as my team when we won at the end of the night.
I was inspired to come to Penn College by my dad. He went here for carpentry. Also, when I went to vo-tech, some of my credits from high school transferred over to Penn College. When I came to visit Penn College for the first time, I loved the environment. Brian Walton, Assistant Dean of Business and Hospitality, gave me and my grandma a tour. She still talks about how much she enjoyed the college and how friendly Brian was.
My favorite aspect about Penn College is the hands-on learning. I don’t learn well on paper, so it helps to be in the labs. I also love how small most of the classes are, and in bigger classes, there is always a lab assistant for extra help. Another thing I loved while at Penn College was working at Le Jeune Chef. This gave me a place to practice all the skills I was learning and to work with other products that I didn’t see in class. I would encourage any student at Penn College to work here as well.
To others who are considering Penn College, I would say, Penn College is a great place. The chefs are very helpful and will not only help you in class, but also allow you to reach out to them on their own time. Not only in the classroom, but in the Penn College community, there is so much support. Your resident assistant, teachers, chefs, and other students will help you succeed and encourage you to do so. I would encourage you to reach out to others while you are here, make friends in other programs, and go to events held around campus.
"Penn College prepared me for my restaurant internship in Pittsburgh. It definitely helped my confidence. I am able to walk into a kitchen and know that I am able to do it."
Aside from her culinary experiences, Janelle was a Connections Link (orientation leader) and member of the ConCreate Design Club. She was also a resident assistant and encouraged her students to explore everything Penn College has to offer. Her advice? Don’t just stick with your crowd. Get out of your comfort zone.
Janelle was one of twenty-eight Penn College students, 10 alumni, and a faculty member who spent a week in Louisville, Kentucky, where they joined a legion of culinarians to impress thousands of guests with their flawless culinary creations.
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