Culinary class caters memorial brunch for faculty retiree
Published 03.02.2022
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The Location-Based Catering class recently gained dual experience in planning and preparing buffets and brunches when they catered a memorial for Chef Judy Shimp.Shimp, who died in 2021, was a faculty member in the college’s culinary arts majors from 1984 until her retirement in 2011 and taught a breakfast and brunch buffet course.
“It was a good experience to do a brunch,” said catering course instructor Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts. “It was also good to revisit some of Chef Judy Shimp’s old recipes and ideas. She really built up a following with her brunch class. We got to incorporate some of the things we learned in the classroom about ‘successful buffets’: the planning, the layout, the ideas behind it.”The memorial was held by Shimp’s family on Sunday, Feb. 13. Proceeds from the brunch were donated to Gift of Life: Transplant Foundation. Many Penn College culinary arts alumni were among those in attendance.
Students in the catering class learn the theory, execution and food preparation for on- and off-premise catered events. Topics include administration, planning, marketing, selling, showmanship, communication and leadership skills. The class provides hands-on experience in managing people, equipment and food, and applying efficient and economic strategies.
Photos courtesy of Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts