Derby days call for culinary marathon
Tuesday, June 10, 2025
Photos by Amanda L. Farr-Lepper, assistant professor of culinary arts; Ron L. Ott, coordinator of restaurant operations/maître d’hotel; and Patrick E. Hufnagle, pastry chef
While horses sprinted across the finish line at Churchill Downs, baking, culinary and business students – accompanied by faculty chefs Amanda L. Farr-Lepper and Charles Niedermyer and several members of Le Jeune Chef’s staff – were running a culinary marathon.
Twenty-eight students were interviewed and hired by Levy Restaurants for Derby Week internships at the Downs, in Louisville, Kentucky. They joined a crew of chefs from around the country to help prepare a memorable experience for guests in the Downs’ elegant dining facilities.
By the end of Derby Week, the facility’s kitchens had served more than 3,000 pounds of shrimp and 3,100 pounds of Brussels sprouts, according to an article in Forbes. Students were there to make it happen.
Alyssa D. Perez, of Watsontown, embodies service with a smile. Penn College's culinary crew has participated in the "Run for the Roses" since 1993.
An elaborate display of elegant desserts.
Brooke A. Austin, of Shavertown, dishes food for guests.
Olivia M. Marcik, of Southampton, and Jaylynn F. Lewis Dickson, of Philadelphia, keep up with the demand for salad greens.
Ron L. Ott captures a twilight view of the Paddock. Ott is a coordinator of restaurant operations/maître d’hotel in Le Jeune Chef.
That’s a lot of cheese! The Penn College crew preps quesadillas.
Seafood, anyone?
Le Jeune Chef’s Meesh Tarsa adds a “fascinator” to her Derby attire as she tends to guests in the Sky Terrace.
A peek inside the Woodford Reserve Paddock Club, one of the Downs’ exclusive dining venues.
While assembling a dessert, Lorelei A. Elliott, of Middletown, rubs elbows with veteran chefs from around the country. On left is Chef Robin Rosenberg, vice president and chef de cuisine for Levy Restaurants. Rosenberg was the college’s 2018 Visiting Chef. On right is Chef Robert Lopez, senior executive chef for Levy.
Emma E. Delcampo, of West Chester, builds a scallop entrée.
An elegant dessert …
… prepped by Emma J. Turner, of Lincoln University.
Overlooking Churchill Downs’ Executive Gate.
Lybbi A. Switzer, of Berwick, makes hard work look fun!
Paddock Caesar Salad, with red romaine lettuce, kale, Parmigiano Reggiano, fried capers, grilled focaccia and Caesar dressing.
Jeanita J. Pierre, of McConnellsburg, staffs another impressive display.
Perfecting a presentation!
Amanda E. Pennington, of Wernersville, serves the sweets.