In the World Seafood Championship, Pennsylvania College of Technology student Jessica N. Felton finished 14th among 45 competitors, just four spots from advancing to the Top 10 Round. The World Seafood Championship was one of nine categories comprising 550 competitors in the World Food Championships, held in Las Vegas from Nov. 12-18.
Chef Robert Lo Furno, a competitive ice carver, food service director for Aramark at the University of Delaware, and father of baking and pastry arts student Nicole C.
Theodore J. Persing’s marketing for “Succulent Sourdoughs” included an eye-catching bread basket. Daniel C. Frankenfield, left, offers up a variety of cheesecake flavors, while Timothy L. Kuntz presented the concept for “Timothy’s Tarts” with samples of a sea salt caramel tart. Free samples of Diana N. Lindner’s cake pops ran out quickly. Jennifer N.
Student Daniel A. Horst and Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, talk with "PA live!" co-host Dave Kuharchik. Chef Mary G. Trometter, assistant professor of hospitality management and culinary arts, assisted by Daniel A. Horst, a culinary arts and systems student from Harrisonburg, Virginia, appeared on WBRE-TV's "PA live! Thursday afternoon.
Vegas-bound, Jessica N. Felton arrives in Montoursville for her early-morning flight. Culinary arts and systems student Jessica N. Felton left Williamsport Regional Airport at 5:45 a.m. Wednesday to compete in the World Food Championships in Las Vegas.
Pennsylvania College of Technology student Jessica N. Felton is packing her bags for the World Food Championships in downtown Las Vegas, where she will join hundreds of competitors in a six-day “ultimate food fight” that culminates with a $100,000 prize.
From left, students Christopher S. Kasler, of Kendall Park, New Jersey; Tiffany A. Edwards, of Athens; and David L. Glunk Jr., of Williamsport, at Beaver Stadium before Saturday's game.
Sharing the fruits of their hands-on study of floral-design techniques are Brianna E. Bucklin ... ... Alexander R. Campolongo ... ... Darren J. Layre ... ... Chris J. Troxell ... ... and Brandy N. White. Acquiring an appreciation of basic floral-design principles – and colorfully applying those elements in their course work – students in Karen R.
Culinary arts and systems students Rachel A. Mertz and Sammera T. Fleming serve a variety of cake. Culinary arts and systems student Dallas A. Tyree – one of the event’s student managers – serves a kale-and-white-bean dish to market visitor David L. Evans, professor of biology (anatomy and physiology).
The staff of Le Jeune Chef Restaurant stands ready to serve ... ... with an enticing discount to encourage students' patronage.
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