Cookbook Shares Recipes, Tips From 'You're the Chef' TV Series

Published 11.30.2006

Business, Arts & Sciences

Cookbook shares recipes, tips from 'You're the Chef' TV series Pennsylvania College of Technology's "You're the Chef" is releasing a cookbook of more than 120 recipes from the public television cooking show. The book's early-December release coincides with a live cooking appearance on WVIA on Dec. 9.

"One of the biggest requests we've had is for a book," said Chef Paul Mach, "You're the Chef" co-host and assistant professor of hospitality management/culinary arts at Penn College. "I think a lot of our viewers are going to be happy with this release of the most commonly requested recipes and cooking tips, as well as information about how the show was made."

Mach took the lead in compiling the book, which is filled with recipes for a variety of entrees, appetizers and desserts, and cooking tips that answer such common questions as "What is clarified butter?" The book's many photo illustrations include behind-the-scenes looks at the seven seasons of the award-winning series, produced by Penn College and WVIA Public Broadcasting in the college's School of Hospitality facilities.

"If you have enjoyed the program on television, you'll love the book," said Tom Speicher, "You're the Chef" co-host and the college's video production developer. "The unique, fun personality of the show is sprinkled throughout the book with Chef Paul's tasty, yet practical recipes. The book even contains a few grilled-cheese recipes. What more could you want?"

Sections were written and edited by Speicher, Mach and Frederick W. Becker, dean of hospitality at the college.

Students have always been heavily involved in the "You're the Chef" series, serving as interns who help with production and food preparation and appearing on camera for "Cooking Key" segments.

"Even with the book, the students were an integral part of the actual development," Mach said. "Christine Faherty and Jennifer McHenry both worked with me for a full summer re-editing the recipes, selecting which belonged where. "They were hands-on in the layout, hands-on in the editing and really helped create the foundation for what the book would eventually become."

McHenry, of Lock Haven, has since graduated with an associate degree in culinary arts technology. Faherty, of Williamsport, is pursuing a bachelor's degree in culinary arts and systems.

Members of Penn College student group Gamma Epsilon Tau − a professional fraternity representing the graphic communications industry − published the book with assistance from the College Information and Community Relations Office. The students are Jenny L. Berry, Mingoville; Danielle M. Coakley, Howard; Megan L. Kime, Gardners; Jason M. Rossi, Hunlock Creek; and John R. Yogodzinksi III, Harvey's Lake. All five students are pursuing bachelor's degrees in graphic communications management.

On Dec. 9, "You're the Chef" co-hosts Mach and Speicher will cook live on WVIA, appearing periodically between 11:30 a.m. and 2:30 p.m. during WVIA pledge programming. They will be assisted by School of Hospitality students Faherty; Nicole R. Furman, Williamsport; Yolanda T. Rauwendaal, Auburn, Calif.; and Timothy C. Wright, Honesdale. Copies of the book will be available as gifts for new WVIA members.

The"You're the Chef" cookbook is dedicated to William C. Butler, who served as dean of the School of Hospitality from 1994 until his death in 2002. The books will be available at The College Store, located in the Bush Campus Center on Penn College's main campus, as well as through the store's Web site . They also may be available through other local retailers. The cost is $28, and proceeds will benefit the college's Madigan Library.

"You're the Chef" continues to air reruns on WPSU in State College and WVIA in Pittston.

'"'You're the Chef' was a rich experience, thanks to working with Chef Paul and numerous talented School of Hospitality students who were critical to the show's success," Speicher said. "The support from loyal viewers of the series from throughout the country also has been a wonderful gift. I'm glad we can pay back those viewers and interest a new generation with a permanent collection of "You're the Chef" recipes. The book really advances the mission of "You're the Chef"'

For more information about the series, visit online . For more information about the academic programs offered by the School of Hospitality and the School of Integrated Studies at Penn College, call (800) 367-2222 or visit on the Web.