School of Hospitality Students to Exhibit Culinary Skills at Farm Show
School of Hospitality students from Pennsylvania College of Technology will travel to the Pennsylvania Farm Show in Harrisburg on Jan. 8 to participate in several cooking demonstrations on the complex's main floor.
In addition to performing cooking demonstrations at 2 and 5 p.m. with faculty members Michael J. Ditchfield, Paul E. Mach and Charles R. Niedermeyer, the students will participate in a School Cooking Challenge at 6 p.m., during which they will have 30 minutes to create a dish from raw to finished using only products sold on the Farm Show floor.
They will also work alongside three guest chefs and cookbook authors to help with their demonstrations and prepare samples for audience members.
At noon and 1 p.m., the students will assist Robert "Chef Bobo" Surles, chef of the Calhoun School, a private school on Manhattan's Upper West Side, and the author of "Chef Bobo's Good Food Cookbook," aimed at healthy foods for children. Surles has also been a personal chef for New York Yankee shortstop Derek Jeter, the chef for Harry Connick Jr.'s Krewe of Orpheus Mardi Gras club and a chef-instructor at the French Culinary Institute. He was featured in The New Yorker magazine in 2003.
At 3 p.m., the students will assist Dawson Flinchbaugh, of Flinchy's Restaurant Bar and Deck in Camp Hill. At 4 p.m., they will work with Michael J. Kubarek, executive chef of Sasha's Hideaway Restaurant in Harrisburg. All seven demonstrations will take place on the Culinary Connection stage.
The students were chosen by School of Hospitality faculty members. Participating in the food demonstrations will be Maria DeMark, West Pittston; Justin E. Graff, Linesville; David A Heck Jr., Mansfield; Andrea E. Sites, Myerstown; and Timothy C. Wright, Honesdale.
In addition, students Matthew J. Wolford, Williamsport, and Alicia M. Shaull, Windsor, will join Frederick W. Becker, dean of the School of Hospitality, at a booth promoting Penn College and its hospitality programs.