Baking & Culinary Articles

An owl adds a whimsical touch to Jessica N. Felton’s chocolate sculpture. Charlie Brown’s iconic zigzag stripe adds character to Ana Nicole Uribe’s display, which celebrated “It’s the Great Pumpkin, Charlie Brown.” The talented hands behind the buffet, with their instructor (from left) Marissa R. Dimoff, Jenna Zaremba, Jessica N. Felton, Sabrina Smith, Tiffany A. Reese, Jazmin R.

Jones Dairy Farm, a 126-year-old family-owned-and-operated business and leader in all-natural breakfast sausage for the food service and retail industries, has extended its support for culinary arts education around the country by establishing an annual scholarship for Pennsylvania College of Technology students.

From left, Sabrina Smith, of Easton, who presented gluten-free snickerdoodles and two other cookie samples; Jazmin R. Walker, of Williamsport, who offered cocktail-inspired cupcakes; and Tiffany A. Reese, of Wellsboro, who prepared nine lollipop flavors for the event.

A Pennsylvania College of Technology culinary arts alumnus, who recently returned to his hometown of Harrisburg to become executive chef for an up-and-coming “hyper-local” restaurant, visited the college to guide students in a hands-on lesson in butchering – and ultimately, sustainability. Chef Lance Smith received his bachelor’s degree from Penn College in 2006.

Joe Moore, territory sales manager for Jones Dairy Farm, offers “Bacon 101.” Kate (Bishop) Hunter, ’00, shows students the difference in bacon thicknesses. Alivia L. Bollock joins Classical Cuisines of the World classmates in plating bacon samples they prepared earlier. Students make notes on the texture and taste of two brands of bacon.

The latest addition to Penn College's YouTube channel features 2010 graduate George E. Logue III, who relies on his education as the owner/chef of Acme Barbecue & Catering, a culinary staple in downtown Williamsport. "The knowledge of the professors – every single culinary or hospitality instructor – was amazing," said Logue, a proud member of a world champion barbecue team.

Planning a family trip to the amusement park during these dog days of summer? A timely addition to Penn College's YouTube channel spotlights alumnus Brian Knoebel, who used his food and hospitality management degree to secure a future in the family business: Knoebels, America's largest free-admission amusement park.

Students in a Catering course at Pennsylvania College of Technology will offer cooking demonstrations – and free samples – at the Williamsport Growers Market’s annual “Customer Appreciation Day” on Sept. 19. The students will prepare a variety of recipes using fresh, local ingredients donated by the market’s vendors. They’ll serve samples beginning at 8 a.m.

Sunday brunches are set to return this fall to Pennsylvania College of Technology’s Le Jeune Chef Restaurant, the casual fine-dining facility that provides a live learning lab for students in the college’s hospitality-related majors. In their fresh return to the restaurant’s lineup, the brunches are scheduled one Sunday a month: Sept. 13, Oct. 18 and Nov. 15.

Wine Spectator magazine recently released its annual Restaurant Guide, again naming Pennsylvania College of Technology’s Le Jeune Chef Restaurant among the “Award of Excellence” recipients. The world's best wine lists are featured in this annual guide, which presents the winners in the magazine’s Restaurant Awards program.