WNEP-TV reporter Mackenzie Aucker visited Penn College’s Le Jeune Chef Restaurant on Monday to catch up with a few of the staff members who are helping to feed the 20 global Little League teams who will begin competing in the Little League Baseball World Series in South Williamsport this week.
Aucker interviewed Chef Mike Dinan, the restaurant’s executive chef; May 2026 graduate Luke C. Whipple, who stayed on to help with Little League; and Meesh Tarsa, waitstaff.
The Le Jeune Chef crew will continue providing three meals a day to the Little Leaguers through the end of the series on Aug. 30 – including a picnic on campus on Tuesday, Aug. 18, before the teams ride on floats in Williamsport’s Grand Slam Parade. The parade steps off at West Fourth and Maynard streets at 5 p.m. and continues down West Fourth Street to Market Street.
WNEP-TV reporter Mackenzie Aucker interviews Luke C. Whipple in the kitchen of Le Jeune Chef Restaurant. The restaurant is a live-learning lab for Penn College baking and culinary students.
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