Students in Applications of Professional Cooking recently worked with the professional staff of Le Jeune Chef Restaurant to feed 475 Lycoming Engines employees during the company’s third annual employee Thanksgiving meal.
The class, taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, teaches the application of kitchen organization and food production. Students practice recipe analysis, sanitation and professional equipment operation and safety, and when in session, it staffs the kitchen for lunch service in Le Jeune Chef Restaurant.