Culinary Students Add Flavor to National Science Festival
– Photos by Tina M. Miller, director of marketing communications; Thomas F. Speicher, writer/video editor;
Chefs Frank M. Suchwala and Mary G. Trometter; Brian D. Walton, assistant dean of business and hospitality;
admissions representative Sarah R. Shott; and Carolyn R. Strickland, vice president for enrollment management/associate provost
Chef Frank M. Suchwala (left), associate professor of hospitality management/culinary arts and creator of "A Taste of Technology," joins colleagues (from left) Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts; Chef Mary G. Trometter, assistant professor of food and hospitality management/culinary arts; Chef Richard J. McGlynn, sous chef for the School of Business & Hospitality; and Brian M. McKeon, assistant professor of biology.
McKeon, on hand to explain the technology behind the culinary magic, models the latest in fashionable "mad scientist" garb.
Youngsters don chef hats – very popular items, indeed.
Faculty and staff assemble the Penn College display.
Keegan D. Sonney and Lloyd A. Shope entertain visitors to their booth.
Visitors flock to get "A Taste of Technology."
Gerri F. Luke (left), dean of business and hospitality, joins students for a photo posted to Snapchat.
As in any successful hospitality event, preparation and presentation are key.
Admissions representative Sarah R. Shott gets a big reaction from actor Wil Wheaton, whose credits include "The Big Bang Theory."
Picture-perfect and ready for anything are (from left) students Sarah Tielmann, of Tatamy; Keegan D. Sonney, of Erie; Jeffrey L. Bretz, of Williamsport; Kendra J. Riggle, of Montoursville; Nathan Diaz, of Reading; Katelynn M. Watson, of Williamsport; Robert E. Wood, of Montoursville; and Lloyd A. Shope, of Blanchard.
Robert E. Wood dazzles his audience with some science-based sleight-of-hand.
A chocolate display features nanotechnology.
Young scientists enjoy a new taste treat ...
Deja vu? A flesh-and-blood Kendra J. Riggle stands in front of the display-model Kendra J. Riggle.
Chef Frank exudes winter-fresh breath
...Teddy Grahams frozen by liquid nitrogen!
The verdict? Look no further than the smile.
A fascination with gelation
The wonders of science, made visible
Using familiar items such as egg cartons and table-tennis balls, McKeon explained how sodium alginate and calcium chlorate form edible spheres resembling caviar.
Holding up a tablecover bearing their signatures to commemorate the D.C. experience are (from left) Jeffrey L. Bretz, Robert E. Wood, Nathan Diaz, Katelynn M. Watson, Keegan D. Sonney, Lloyd A. Shope, Sarah Tielmann and Kendra J. Riggle.