When Laney E. Heller graduated from Pennsylvania College of Technology on Dec. 18, the 20-year-old added baking and pastry arts graduate to a growing list of achievements that already includes 10-year cancer survivor and tireless fundraiser for children with cancer through the Delaney Heller Foundation.
The first cohort of culinary arts students completing a three-semester associate degree at Pennsylvania College of Technology recently put their skills to the test as each developed a full dinner menu – and served as chef de cuisine – in the college’s Le Jeune Chef Restaurant.
Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball. Delicious work stands ready and waiting. The students responsible for the tasty project join Suchwala (center, in black pants). As Le Jeune Chef Restaurant rounds out the fall semester with its annual holiday buffet offerings, students in Chef Frank M.
Students Sarah Wolf, Hannah C. Regester, Caleb J. Stemler and Palin J. Hurst find a quiet moment for a photo at the iconic 106,000-plus seat stadium. Palin J. Hurst (in dark hat) joins Charlie M. Suchanec and Bryan Aguilar (foreground) on the grill. Helping to lead the students in their game-day duties is The Penn Stater’s Nathan Marshall, a 2005 Penn College culinary arts graduate.
Making the trip to Oregon Hill Winery are (seated from left): Darius M. Williams, of Montoursville; Charlie M. Suchanec, of Tyrone; Alexis J. Muthler-Harris, of Williamsport; and Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; and (standing from left): Palin J. Hurst, of Gardners; Nick S. Matthews, of Alpharetta, Ga.; and Lance P. Bierly, of Centre Hall.
Culinary arts technology student Charlie M. Suchanec, of Tyrone, first smells “Cola A.” Students were tasked with identifying and writing at least two smells that they recognized before moving on to tasting. Those included vanilla and spice. Students evaluate the soda and write their observations. Hammaker reviews the steps in distributing wine, from producer to customer. Chef Mary G.
From left, Jordyn T. Mitchell, of Lititz, with Art of Food fine-dining restaurant; Josephina R. Hanzel, of Wellsville, with The Sweet Side; and Laney E. Heller, of Cogan Station, with Sweet Laney Lou’s Cupcakery & Café.
How better for students studying global cuisines to learn about cooking with truffles, the “black pearl” of the food world, than from an Italian chef who serves as an ambassador for the product? Italy is one of the world’s top exporters of truffles. It is also the destination for a new global experience course at Pennsylvania College of Technology. On Sept.
When Pennsylvania College of Technology students began classes Aug. 16, those in baking, pastry and culinary arts majors already had their hands full as they work to fill the stomachs of the teams participating in the Little League Baseball ® World Series, held just a few miles from the Penn College campus.
Pennsylvania College of Technology baking and pastry arts faculty member Chef Charles R. Niedermyer II recently presented an education session for Retail Confectioners International’s 2021 Annual Convention & Industry Expo.
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