Students Develop Menus, Help Run Kitchen on Sunday Mornings

Published 02.15.2007

Student News
Business, Arts & Sciences

Students in Pennsylvania College of Technology's School of Hospitality will serve a breakfast menu and brunch buffet on Sundays at Le Jeune Chef Restaurant, trying their hands at kitchen management and menu development during one of the restaurant industry's most profitable periods of the day.

A breakfast menu is offered beginning at 9:30 a.m. on Sundays through April, and is complemented beginning at 11:30 by a brunch buffet one of the industry's favored service styles.

Students in the Breakfast and Brunch course, taught by Chef Judy P. Shimp, associate professor of hospitality management/culinary arts, take turns helping to manage the kitchen under Shimp's guidance and developing their own menus for the buffet offerings. The a la carte menu remains available until the restaurant closes at 1:30 p.m.

To develop their menus, the students decide what will be offered on the themed buffet, find recipes, and determine quantities and costs. On the day their menu is served, they help Shimp manage the kitchen, including assigning staff and overseeing opening and closing procedures.

Shimp said Le Jeune Chef Restaurant, because it is open to the public, offers an important opportunity for students to apply their newly acquired cooking and management skills in a controlled environment. In addition to practicing cooking techniques, they learn to interact with customers, working on their communication skills, service skills and professionalism.

The students began the semester with a "Valentine's Brunch" on Feb. 11, and a "Mardi Gras" theme is planned on Feb. 18.

Sarah Ladouceur, of Welland, Ontario, will produce the semester's first student-managed breakfast and brunch on Feb. 25 with a "Brunch in the Country" buffet menu, featuring traditional Pennsylvania Dutch recipes.

On March 25, Sarah J. Turbitt, of Milton, and Derek Richards, of Lititz, will team to produce a "Southwestern" brunch. "Our theme has a lot of peppers and spices, but we tried to find a wide selection to please everyone," Turbitt said.

On April 1, Mark R. Capellazzi, of Rochester, N.Y., will offer a "Spring Showers" buffet menu. "I have put together a menu of traditional spring foods that will appeal to all taste buds," he said.

On April 15, Russell J. Hackenburg Jr., of Pittsburgh, presents "Breakfast in Little Italy," adding a touch of Italian flavor to each section of the buffet, with Italian wedding soup, prosciutto-wrapped melon, baked ziti with four cheeses, Italian porchetta, tiramisu and several other dishes that reflect both Italian and traditional breakfast cuisine.

On April 22, Tyler S. Shoup, of Muncy, will help lead the class in producing "Brunch on the Rhine," which will feature diverse German selections.

On April 29, James Kyle Hanjaras, of Montrose, and Steven C. Pont, of Portland, Conn., will prepare a "May Day" brunch. "We have a diverse selection from Russia, Czech and Ukraine that are exquisite to the palate," Hanjaras said.

On May 6, Andrea D. Page, of Williamsport, will help manage food production for YWCA of Northcentral Pennsylvania's Victorian Tea fund-raiser, scheduled at 2 p.m. Proceeds from the tea are used for the YWCA's warm-water pool. The event will feature tea service and canapes. For tickets, contact the YWCA, 815 W. Fourth St., Williamsport in person or by phone at (570) 327-4637.

Reservations for breakfast and brunch are required and may be made by calling (570) 320-CHEF (2433). More information about the meals and schedule is available by calling or by visiting on the Web .

For more information about the academic programs offered by the School of Hospitality, call (570) 327-4505, send e-mail or visit online.