A 'Show' of Hands Affirms Penn College's Return to State's Annual Farm Expo

A winter tradition has resumed in Harrisburg, as Pennsylvania College of Technology employees and students serve up an assortment of activities and attractions at the Pennsylvania Farm Show. Representatives of Penn College's six academic schools take turns staffing a booth at the sprawling complex through Jan. 11, accenting admissions information with unique hands-on opportunities and deliciously popular appearances on the PA Preferred Culinary Connection stage.

– Photos by Brian D. Walton, coordinator of academic operations, School of Business & Hospitality;
Elizabeth G. Verbos, coordinator of admissions and enrollment event services;
Joseph J. Balduino, director of recruitment; and Mark R. Capellazzi, admissions representative

 

Marc E. Bridgens, dean of construction and design technologies, helps a young man build a souvenir toolbox in a perennial crowd-pleaser.

Assisting young visitors in finding just the right construction hardware is Anne K. Soucy, assistant dean of construction and design technologies.

Showing off attractive and creative garnishes are (from left) culinary arts and systems students Alyssa J. Morales, of Reading, and Rebecca L. Klinger, of Cogan Station; and culinary arts technology major Maria K. Maneval, of Richfield.

An adorable snowman inside matches the typical Farm Show Week weather outside.

From left, culinary students Jessica N. Felton, of State College; Darren J. Layre, of Hatboro; and Patrick J. Kelly II, of Cogan Station; prepare some of the opening weekend's 6,000-plus servings.

It's not all drudgery in the kitchen, as Wyatt F. Fink, a culinary arts and systems student from Cogan Station, playfully proves during Farm Show prep.

Culinary arts and systems majors Victoria L. Zablocky, of Jersey Shore (left), and Brianna E. Bucklin, of Whitehall, welcome Farm Show visitors.

Samuel J. Stammer, of Ithaca, N.Y., a culinary arts technology major (right), joins Chef Paul E. Mach, assistant professor of hospitality management/culinary arts, on stage. The students and Chef Paul, assisted by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, prepared a wide variety of dishes – Mushroom Cappuccino, La Bonne Vie Camembert and Shrimp Alfredo over Fettuccine, Thai Coriander Beef, Quinoa Ratatouille Salad, and Sweet Potato/Sweet Corn/Horseradish Ice Cream, among them – over a busy three days.

With helmet in hand, welding instructor Timothy S. Turnbach demonstrates a virtual training module.

The college's booth, featuring the School of Industrial, Computing & Engineering Technologies on the final Saturday of the Farm Show, draws a crowd – including a few curious youngsters in western headgear.