Tuesday, May 5, 2026
photos by Tom Speicher, writer/video producer
Penn College students and faculty returned Sunday night from a week of work at Churchill Downs in Louisville, Kentucky, where they joined a nationwide crew of culinarians to serve guests in the Downs’ premium venues during the Kentucky Derby and the week of events leading up to it.
This year’s “Run for the Roses” attracted a crowd of 150,000 to watch Golden Tempo come from behind and make history as the first Derby-winning horse with a female trainer.
Tom Speicher, Penn College writer/video producer, was also there to capture the students’ experience. Here are a few of his favorite photos.
Cloudy skies and rain greet the Penn College group on Monday evening for orientation.
The next day’s sunrise reveals early-morning workouts at Churchill Downs.
Tyler S. Cressman, of Reading, unties twine from porchetta in the Club SI kitchen. Churchill Downs describes Club SI by Sports Illustrated as providing a luxurious, equine-focused dining experience, offering an immersive view of the Paddock and Paddock Runway and giving guests unparalleled behind-the-scenes experiences.
In another area of that kitchen, Adelaide E. Miller, of Mill Hall, inserts pastry and fruit into a “dessert ornament.”
The “dessert tree” adds a unique twist to Club SI.
Speaking of desserts, Emma J. Turner, of South Williamsport, places some tempting fare in the Paddock Club, which Churchill Downs bills as “an equine enthusiast’s dream,” featuring views directly into the Paddock stalls.
Proud members of the dessert team in the Paddock Club: from left, Natalia E. Yondura, of Quakertown; Yenisel Mateo, of Nanticoke; Turner; Clara M. Wilson, of Willow Street; and Shanti A. Acencio, of Arvenne, New York.
After helping with desserts, Wilson takes charge of an action station in the Paddock Club.
Jaylynn F. Lewis Dickinson, of Philadelphia, confidently handles the charcuterie station in Matt Winn’s on the sixth floor of Churchill Downs.
Amazing, creative displays are standard at chef tables in the premium dining areas at Churchill Downs.
Anyone want a standing tomahawk?
Or how about a 2-pound lobster tail?
Alum Lybbi A. Switzer is thrilled to be at her second Kentucky Derby.
Yondura smiles through the long hours in the main kitchen.
Can’t forget about the horses!
Ryan A. Higgins, of Huntingdon Valley, works the smoker outside the Homestretch Club.
Olivia M. Casella, of Williamsport, gets ready for another busy day at the Turf Roses Lounge.
Known at Churchill Downs as the “Candy Man,” Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts who annually leads the Penn College contingent at the Derby, shares the decadent treats made by him and the students with guests in the Spires Terrace & Suites.
It’s no wonder his “candy cart” is such a big hit.
At Le Jeune Chef, Patrick E. Hufnagle is the pastry chef. At Churchill Downs, he trades the sweet for the savory.
Chef Amanda Farr-Lepper, assistant professor of culinary arts, is a mainstay in the main kitchen.
Madison A. Lee, of Montgomery, powers through as she washes fresh seaweed in The Mansion’s kitchen.
This photo was taken about 12 hours before more than 150,400 people crammed into Churchill Downs for the 152nd running of the Derby.
Jeanita J. Pierre, of McConnellsburg, accentuates her chef whites with a Derby hat.
The Penn College crew has a great view for the “most exciting two minutes in sports.”
Brothers Charlie J. and Paul A. Shimp, of Reinholds, savor the moment.
A portion of the Penn College crew takes a breath after their culinary adventure concludes. From left: Paul Shimp, Charlie Shimp, Higgins, Niedermyer, Isabelle R. Overdorf, of Elizabethtown, Lewis Dickson, Acencio, Mateo and Farr-Lepper.
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