Pennsylvania College of Technology students returned from the 2017 Kentucky Derby with a wealth of experience in high-volume hospitality, courtesy of Churchill Downs food operator Levy Restaurants. “Working at the Kentucky Derby was an insane, amazing, life-changing experience,” said R.
Peirce A. Connelly Culinary arts and systems student Peirce A. Connelly was featured on Saturday's episode of WNEP’s “Home & Backyard” television series, sharing well-learned kitchen tips. Host Jackie Lewandowski visited Front Street Station in Northumberland, where Connelly is completing an internship.
A Pennsylvania College of Technology faculty member has received one of the highest honors bestowed on pastry chefs: a spot among Dessert Professional Magazine’s Top 10 Pastry Chefs in America. Chef Charles R.
Chef Charles R. Niedermyer Chef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, has been named among the 2017 Top 10 Pastry Chefs in America by Dessert Professional Magazine.
Pennsylvania College of Technology announced winners of its Spring Food Show, a showcase of food artistry and expertise by students in the college’s hospitality majors.
Plant production students at Penn College are at the forefront of the "buy local, eat fresh" movement, thanks to the hydroponic garden at the college's Schneebeli Earth Science Center. As assistant professor of horticulture Dennis P. Skinner explains, their cross-curricular collaboration culminates in the dishes crafted by culinary arts students in Le Jeune Chef Restaurant on campus.
Chef Virginia Willis, an acclaimed food writer, James Beard Award winner and editor at-large for Southern Living, arrived Thursday and paused for a photo with Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts. Students assigned to “The Mansion,” an exclusive Churchill Downs venue that attracts the rich and famous, will work alongside Willis.
A Grand Pastry Buffet was the centerpiece for the college’s annual scholarship reception, which offers an opportunity for recipients of the more than 200 Penn College scholarships to mingle with and thank those who have funded the scholarships. The event, held Sunday, is the final project for students in the Pastry Food Show and Buffet Presentation Concepts course.
Kate Hunter, a 2000 culinary arts alumna, offers career insight to students in culinary arts and baking and pastry arts majors. Chef Paul Mach records the mathematical results of students’ bacon-cooking tests. Chris Eckard, of Anchor Food Professionals, talks through boiling point and resulting evaporation – and loss of yield – of cream. Dylan H.
World-class chefs spent several days on the Penn College campus to impart their wisdom while they guided students in the production of the 25th Anniversary Visiting Chef Dinner, held April 7.
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