Levy selects students for the Kentucky Derby

Levy, the food/beverage provider for Churchill Downs, is once again counting on Penn College students to help feed tens of thousands of spectators at one of the world’s premier events: the Kentucky Derby.

Officials from the company visited Penn College last week to interview and select the students who will be paid interns at the 152nd running of the Kentucky Derby, set for May 2 at the famous thoroughbred racetrack. Chef Robert Lopez, senior executive chef; Chef Kermit Gibbs, banquet chef; and Harry Moore, director of human resources, delivered an overview of Levy and the Derby experience to baking and culinary students before spending a full day conducting interviews.

To be eligible, students must be in good academic standing and have completed fundamental coursework.

“The students are such an important part of what we do at Churchill,” Lopez said. “Seeing that group of students come in from Penn College (during Derby week) is such a sign of relief. The care and passion that the kids from here bring is incredible.” 

Penn College has sent students to cook at the Derby since the early 1990s. Chef Paul E. Mach, retired Master Teacher, cultivated the relationship with Churchill Downs and spent two decades leading students to the Kentucky Derby. Mach’s protégé, Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, has headed the Penn College contingent for the past several years.

“I think it’s the top food and beverage event in the world, and our students have the opportunity to be right in there with the best chefs producing the best food,” Niedermyer said. “I think it’s an experience that will be with them the rest of their life.”

Levy selected 26 Penn College students for this year’s Derby. They will be accompanied by two alumni and seven professional staff members from the college.

The Penn College crew will arrive in Kentucky on Monday, April 27, and begin working the following day to support the pre-Derby festivities and prepare for the “most exciting two minutes in sports” later in the week.

Most of the students will be assigned to kitchens providing upscale delicacies for the premium clubs and suites that are a staple at Churchill Downs.

“Penn College students are usually in the luxury areas and are really effective in those areas,” Lopez said. “They bring the skills to round out the operations.”

Levy is part of the Compass Group, a Penn College Corporate Tomorrow Maker and a member of the Visionary Society ($100,000 to $499,999) on the college’s Donor Wall.

Learn more about the college's baking and culinary majors at www.pct.edu/culinary.