This summer, guests dining at Le Jeune Chef Restaurant – operated by the School of Hospitality at Pennsylvania College of Technology – will have the opportunity to enjoy a new menu concept for dinner service Wednesday through Saturday nights. An à la carte format was put in place May 28 that will allow guests more flexibility for their dining pleasure.
Two Pennsylvania College of Technology students were selected to attend the National Restaurant Association's Salute to Excellence, held in Chicago on May 17. The event took place during the 89th annual National Restaurant Association Restaurant, Hotel-Motel Show, which gathers industry leaders, educators and top students from more than 100 restaurant and culinary schools nationwide.
Judges have announced winners for the recent CalJava International student cake contest at Pennsylvania College of Technology. Kristan N.
A Penn College culinary arts alumnus is among the competitors in "The Rematch: Fantasy Fruit Sculptures" the latest Food Network Challenge airing this month on the cable channel.
The college community had the opportunity Monday and Tuesday to view entries in the third Cal-Java Wedding Cake Contest, conceived by renowned cake decorator (and Cal-Java International owner) Daniel Budiman for Penn College students. Eight students, enrolled in an advanced cake-decorating course, designed wedding cakes based on wedding gift bags.
Pennsylvania College of Technology students are scheduled to travel to Louisville, Ky., for the 134th Kentucky Derby and its sister race, the Kentucky Oaks, where they will help feed thousands of guests. The students, accompanied by Chefs Paul Mach, assistant professor of hospitality management/culinary arts, and Charles R.
Pennsylvania College of Technology students will compete in the third annual "CalJava Wedding Cake Contest," scheduled for May 5 on the college's main campus in Williamsport. The contest was conceived and is sponsored by Daniel Budiman, CEO of CalJava International.
Students in Pennsylvania College of Technology's culinary arts and hospitality management majors will learn about planning a menu and helping to run a kitchen while they offer cuisine from around the United States this spring.
Le Jeune Chef Restaurant will host a sale of fresh, student-produced baked goods Tuesdays and Fridays from 2-4 p.m. (or while supplies last). Prices for the products, which are made by baking and pastry arts students during introductory skills labs, range from $1 to $5. The variety of breads and desserts will change weekly during the semester, based on skills being taught in class.
Breakfast service by students in the Breakfast and Brunch course starts Monday, Feb. 18, 7:15 to 8:15 a.m. in Le Jeune Chef Restaurant.The menu is available on the Le Jeune Chef Web site. Reservations are recommended for groups of six or more. Phone 320-2433. This is a practice lab in the college restaurant.
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