As post time nears, media spotlight continues to shine
For Current Penn College Students
Baking & Culinary
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WBRE/WYOU's Thomas Battle interviewed Chef Mike S. Dinan, sous chef for Le Jeune Chef Restaurant, and alumnus/student Caleb J. Stemler, of Jersey Shore.
"You’ll be doing like hundreds of pounds of one item at a time," Stemler said. "It’s a really intense experience and environment, but it’s fun."