A hot-ticket homecoming

Published 04.26.2023

Photos by Jennifer A. Cline, writer/magazine editor (unless otherwise noted)

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    Alumni chefs Kristina Wisneski, ’13, culinary arts & systems, and Alisha (Howell) Summa, ’12, baking & pastry arts, returned to their roots for the reemergence of the Visiting Chef Dinner – last held in 2019. During their three-day stay on campus, the pros worked alongside students to produce the elegant affair that benefits student scholarships.

    Wisneski works alongside a key mentor: Chef Michael A. Ditchfield, instructor of hospitality management/culinary arts, to toss salad greens for the first course.
    Wisneski works alongside a key mentor: Chef Michael A. Ditchfield, instructor of hospitality management/culinary arts, to toss salad greens for the first course.

    The sold-out April 14 event entailed hors d’oeuvres in the Keystone Dining Room, tours of the culinary and baking labs (complete with more pre-dinner small plates being prepared within), three courses served in Le Jeune Chef Restaurant, and a return to Keystone Dining Room for a buffet of fine desserts produced by Summa and baking & pastry arts students.

    Wisneski is a Food Network “Chopped” champion and a sous chef for Pure Roots Provisions in King of Prussia (where she works under fellow Penn College grad and former Visiting Chef Andrew Masciangelo, '97). Summa is the owner and executive pastry chef of the award-winning Lynn Sandy’s Bakery in Scranton.

    Baking & pastry arts students Christopher J. Macdonald, of Emmaus, and Hope G. Lomarro, of Exton, count liners that would later be filled with bite-sized salted caramel brownies.
    Baking & pastry arts students Christopher J. Macdonald, of Emmaus, and Hope G. Lomarro, of Exton, count liners that would later be filled with bite-sized salted caramel brownies.
    Summa talks about life as a bakery owner with students in Facilities Planning. (Some of her bakery’s creative cake designs, shown off on the Lynn Sandy’s Bakery website, shine on-screen.)
    Summa talks about life as a bakery owner with students in Facilities Planning. (Some of her bakery’s creative cake designs, shown off on the Lynn Sandy’s Bakery website, shine on-screen.)
    After a talk in Penn’s Inn, Wisneski answers follow-up questions with culinary arts technology students Gunner T. Vuocolo (left) of Lock Haven, and Noah W. Beck, of Port Matilda.
    After a talk in Penn’s Inn, Wisneski answers follow-up questions with culinary arts technology students Gunner T. Vuocolo (left) of Lock Haven, and Noah W. Beck, of Port Matilda.
    Carter P. Gordon, of Lancaster, adds raspberry jam to mini Linzer tortes. Gordon is pursuing a certificate in professional baking.
    Carter P. Gordon, of Lancaster, adds raspberry jam to mini Linzer tortes. Gordon is pursuing a certificate in professional baking.
    Summa checks in with Sofie E. Howard, baking & pastry arts, of South Williamsport, as she makes a salted caramel that will top bite-sized brownies.
    Summa checks in with Sofie E. Howard, baking & pastry arts, of South Williamsport, as she makes a salted caramel that will top bite-sized brownies.
    Jalen J. Stunkard, of New Fairfield, Conn., fills a cream puff. Stunkard is pursuing an associate degree in baking & pastry arts.
    Jalen J. Stunkard, of New Fairfield, Conn., fills a cream puff. Stunkard is pursuing an associate degree in baking & pastry arts.
    Wisneski checks the progress of Jared D. Schwenk (left), of New Ringgold, and Daniel S. Gray, of Millheim, as they slice pork belly in preparation for the next day’s Visiting Chef Dinner.
    Wisneski checks the progress of Jared D. Schwenk (left), of New Ringgold, and Daniel S. Gray, of Millheim, as they slice pork belly in preparation for the next day’s Visiting Chef Dinner.
    Summa joins Jimmy J. Jenzano Jr., a professional baking student from Unityville, in filling cream puffs.
    Summa joins Jimmy J. Jenzano Jr., a professional baking student from Unityville, in filling cream puffs.
    Macdonald deftly adds a salted caramel topping to bite-sized brownies.
    Macdonald deftly adds a salted caramel topping to bite-sized brownies.
    Wisneski shares smiles with Maddi H. Smith, of York, while demonstrating how to slice potato pave (which would later be fried and served with short rib). Smith is in the culinary arts technology major.
    Wisneski shares smiles with Maddi H. Smith, of York, while demonstrating how to slice potato pave (which would later be fried and served with short rib). Smith is in the culinary arts technology major.
    Macdonald adds a creamy topping to salted caramel brownies.
    Macdonald adds a creamy topping to salted caramel brownies.
    Sue L. Mayer, a retired assistant professor of baking & pastry arts/culinary arts – and a current part-time instructor – stops in to visit with her former student, Summa, in the baking lab.
    Sue L. Mayer, a retired assistant professor of baking & pastry arts/culinary arts – and a current part-time instructor – stops in to visit with her former student, Summa, in the baking lab.
    Miniature key lime pies wait to be plated for the dessert buffet.
    Miniature key lime pies wait to be plated for the dessert buffet.
    With a tasting spoon in-hand, Wisneski provides feedback to Caleb M. Taughinbaugh, a culinary arts technology student from Dover.
    With a tasting spoon in-hand, Wisneski provides feedback to Caleb M. Taughinbaugh, a culinary arts technology student from Dover.
    Summa talks with students about the final step in producing eclairs for the event – adding gold leaf.
    Summa talks with students about the final step in producing eclairs for the event – adding gold leaf.
    Searing scallops, under the watch of Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, are (from left): Alicia L. Walters, Osceola, culinary applications; Audrey N. Grello, State College, culinary arts technology; Maddi H. Smith, York, culinary arts technology; Suchwala; and Kade N. Chrostowski, of Moorestown, N.J. (frying potato pave), culinary arts technology and applied management.
    Searing scallops, under the watch of Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, are (from left): Alicia L. Walters, Osceola, culinary applications; Audrey N. Grello, State College, culinary arts technology; Maddi H. Smith, York, culinary arts technology; Suchwala; and Kade N. Chrostowski, of Moorestown, N.J. (frying potato pave), culinary arts technology and applied management.
    Summa demonstrates a plating scheme for mini cheesecakes.
    Summa demonstrates a plating scheme for mini cheesecakes.
    Brian D. Walton, assistant dean of business and hospitality, opens the “lineup” – during which front-of-house and back-of-house staff gather with the chefs to review the evening’s menu and order of service.
    Brian D. Walton, assistant dean of business and hospitality, opens the “lineup” – during which front-of-house and back-of-house staff gather with the chefs to review the evening’s menu and order of service.
    Blake E. Lambert (center), maître d’ hotel I, provides instruction for hors d’oeuvre service with students Maggy R. Langendoerfer, of Waymart; Gray; and Erutefe Agbiro, of Chester – all students in culinary arts technology. On right is Chef Mike S. Dinan, sous chef for Le Jeune Chef Restaurant.
    Blake E. Lambert (center), maître d’ hotel I, provides instruction for hors d’oeuvre service with students Maggy R. Langendoerfer, of Waymart; Gray; and Erutefe Agbiro, of Chester – all students in culinary arts technology. On right is Chef Mike S. Dinan, sous chef for Le Jeune Chef Restaurant.
    Walters joins Charlie M. Suchanec, who is chef de partie for the college’s Le Jeune Chef Restaurant, a recent graduate of the culinary arts technology major and a current applied management student, in preparing seared pork belly with soy glaze, cabbage slaw, fish sauce and vinaigrette. The appetizer was prepared and offered to guests as they toured the college’s baking and culinary labs. Suchanec is from Tyrone.
    Walters joins Charlie M. Suchanec, who is chef de partie for the college’s Le Jeune Chef Restaurant, a recent graduate of the culinary arts technology major and a current applied management student, in preparing seared pork belly with soy glaze, cabbage slaw, fish sauce and vinaigrette. The appetizer was prepared and offered to guests as they toured the college’s baking and culinary labs. Suchanec is from Tyrone.
    Baking & pastry arts students Destiny Y. Martinez, of Lancaster; Emily E.R. Kohen, of Mill Hall; and Amber R. Harris, of Sciota, provide a welcoming presence in a culinary lab as guests tour the facilities.
    Baking & pastry arts students Destiny Y. Martinez, of Lancaster; Emily E.R. Kohen, of Mill Hall; and Amber R. Harris, of Sciota, provide a welcoming presence in a culinary lab as guests tour the facilities.
    During a pre-dinner reception in Keystone Dining Room, Langendoerfer delivers one of four passed hors d’oeuvres: smoked mozzarella arancini with basil pesto.
    During a pre-dinner reception in Keystone Dining Room, Langendoerfer delivers one of four passed hors d’oeuvres: smoked mozzarella arancini with basil pesto.
    Hors d’oeuvre, anyone? Tuna tartare with soy, crispy shallot and micro cilantro.
    Hors d’oeuvre, anyone? Tuna tartare with soy, crispy shallot and micro cilantro.
    Another hors d’oeuvre offering: fresh pea and ricotta crostini with prosciutto, aged balsamic and mint
    Another hors d’oeuvre offering: fresh pea and ricotta crostini with prosciutto, aged balsamic and mint
    Passed to guests during a pre-dinner reception: Lamb spiedini (skewer) with hummus and adjika sauce
    Passed to guests during a pre-dinner reception: Lamb spiedini (skewer) with hummus and adjika sauce
    Recently retired Penn College President Davie Jane Gilmour reunites with Wisneski, along with current student M.J. Harbron, a baking & pastry arts student from Pottstown.
    Recently retired Penn College President Davie Jane Gilmour reunites with Wisneski, along with current student M.J. Harbron, a baking & pastry arts student from Pottstown.
    Returning for the big event: 2018 grads Charlie E. Cooke, culinary arts technology, and Caitlin M. McDermott, hospitality management.
    Returning for the big event: 2018 grads Charlie E. Cooke, culinary arts technology, and Caitlin M. McDermott, hospitality management.
    In the baking lab, Wisneski joins President Michael J. Reed (right) in welcoming John and Karen Blaschak, steadfast Penn College supporters. Karen is an honorary director of the Penn College Foundation Board.
    In the baking lab, Wisneski joins President Michael J. Reed (right) in welcoming John and Karen Blaschak, steadfast Penn College supporters. Karen is an honorary director of the Penn College Foundation Board.
    Wisneski works alongside a key mentor: Chef Michael A. Ditchfield, instructor of hospitality management/culinary arts, to toss salad greens for the first course.
    Wisneski works alongside a key mentor: Chef Michael A. Ditchfield, instructor of hospitality management/culinary arts, to toss salad greens for the first course.
    Students work, assembly-line style, to plate the first course: burrata salad. (Photo by Becky J. Shaner, senior manager of donor relations and special events)
    Students work, assembly-line style, to plate the first course: burrata salad. (Photo by Becky J. Shaner, senior manager of donor relations and special events)
    A salad of arugula, shaved asparagus and radish – topped with burrata cheese, prosciutto, hazelnuts and herb focaccia – awaits pickup by dining room staff as students continue the plating process.
    A salad of arugula, shaved asparagus and radish – topped with burrata cheese, prosciutto, hazelnuts and herb focaccia – awaits pickup by dining room staff as students continue the plating process.
    Providing quality control, Suchwala wipes a second-course plate before hand-off to servers. The scallop and risotto dish included spring peas, crispy maitake mushrooms and Grana Padano cheese.
    Providing quality control, Suchwala wipes a second-course plate before hand-off to servers. The scallop and risotto dish included spring peas, crispy maitake mushrooms and Grana Padano cheese.
    Summa, joined by Chef Todd M. Keeley, assistant professor of baking and pastry/culinary (on right) discusses plans for the dessert buffet that closed out the evening in the Keystone Dining Room. (Photo by Shaner)
    Summa, joined by Chef Todd M. Keeley, assistant professor of baking and pastry/culinary (on right) discusses plans for the dessert buffet that closed out the evening in the Keystone Dining Room. (Photo by Shaner)
    Demonstrating her main course’s plating scheme, Wisneski adds pureed parsley to a plate. Looking on are Walters (center) and Audrey N. Grello, a culinary arts technology student from State College.
    Demonstrating her main course’s plating scheme, Wisneski adds pureed parsley to a plate. Looking on are Walters (center) and Audrey N. Grello, a culinary arts technology student from State College.
    The main course: braised short rib with potato pave, cumin-and-honey baby carrots, salsa verde and adjika sauce.
    The main course: braised short rib with potato pave, cumin-and-honey baby carrots, salsa verde and adjika sauce.
    Austin D. Schlegel, of Honey Grove, carefully adds carrots to a plate. Austin is majoring in culinary arts technology.
    Austin D. Schlegel, of Honey Grove, carefully adds carrots to a plate. Austin is majoring in culinary arts technology.
    Wisneski wipes any glove prints from a main-dish plate before it is retrieved by a server.
    Wisneski wipes any glove prints from a main-dish plate before it is retrieved by a server.
    Commemorating the final plate off the line at his final Visiting Chef Dinner, Ditchfield – who will retire following the spring semester – captures the memory with his former student.
    Commemorating the final plate off the line at his final Visiting Chef Dinner, Ditchfield – who will retire following the spring semester – captures the memory with his former student.
    Two days of production in the baking & pastry arts lab populate a buffet that introduces guests to bite-sized tastes of some favorite Lynn Sandy’s Bakery products: key lime pie, cheesecake, Linzer torte, salted caramel brownies, cream puffs, eclairs, bonbons, ricotta cookies and gluten-free strawberry shortcake.
    Two days of production in the baking & pastry arts lab populate a buffet that introduces guests to bite-sized tastes of some favorite Lynn Sandy’s Bakery products: key lime pie, cheesecake, Linzer torte, salted caramel brownies, cream puffs, eclairs, bonbons, ricotta cookies and gluten-free strawberry shortcake.
    Summa celebrates with Walton and her former instructor, Chef Charles R. Niedermyer, instructor of baking and pastry arts.
    Summa celebrates with Walton and her former instructor, Chef Charles R. Niedermyer, instructor of baking and pastry arts.
    Baking & pastry arts student Chloe M. Harris, of Williamsport, dips strawberries in milk chocolate for guests at the post-dinner dessert buffet.
    Baking & pastry arts student Chloe M. Harris, of Williamsport, dips strawberries in milk chocolate for guests at the post-dinner dessert buffet.
    As she retells the story of wanting to leave Penn College after a rough first two weeks, but sticking around for a bachelor’s after Ditchfield, her academic adviser, asked her to “give me one semester,” Wisneski presents the retiring instructor with a gift: a guitar pick with a photo of “the five amigos” (Ditchfield, Wisneski and three other students) on one side, and, on the other, a phrase she remembers him repeating: "Just keep being you."
    As she retells the story of wanting to leave Penn College after a rough first two weeks, but sticking around for a bachelor’s after Ditchfield, her academic adviser, asked her to “give me one semester,” Wisneski presents the retiring instructor with a gift: a guitar pick with a photo of “the five amigos” (Ditchfield, Wisneski and three other students) on one side, and, on the other, a phrase she remembers him repeating: "Just keep being you."
    Chef Paul E. Mach, retired assistant professor of hospitality management/culinary arts, offers words of encouragement to baking & pastry arts students Autumn B. Stanley, of Lincoln University, and Macdonald. After working dozens of Visiting Chef events behind the scenes, Mach returned as a guest to enjoy the work of his former student.
    Chef Paul E. Mach, retired assistant professor of hospitality management/culinary arts, offers words of encouragement to baking & pastry arts students Autumn B. Stanley, of Lincoln University, and Macdonald. After working dozens of Visiting Chef events behind the scenes, Mach returned as a guest to enjoy the work of his former student.
    A personalized guitar pick, presented by Wisneski to Ditchfield to mark his final Visiting Chef Dinner, repeats the advice he often offered. In recognizing Ditchfield following the dinner, Sue A. Kelley, dean of business, arts and sciences, noted that Ditchfield has taught 2,507 students in his years at Penn College (which commenced in 1995).
    A personalized guitar pick, presented by Wisneski to Ditchfield to mark his final Visiting Chef Dinner, repeats the advice he often offered. In recognizing Ditchfield following the dinner, Sue A. Kelley, dean of business, arts and sciences, noted that Ditchfield has taught 2,507 students in his years at Penn College (which commenced in 1995).

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