As post time nears, media spotlight continues to shine
Published 04.28.2023

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."