Baking & Culinary Articles

From left are Chef Paul Mach, assistant professor of hospitality management/culinary arts; students Bridget M. Callahan, of Pottsville; Amaris T. Smith, of Williamsport; R. Colby Janowitz, of Westminster, Md.; Cody T. Knarr, of Williamsport; Sarah B. Fiedler, of Lock Haven; and Kassandra S. Sellinger, of Linden; Gov. Tom Wolf; Pennsylvania Secretary of Agriculture Russell C.

Culinary arts faculty and students at Penn College recently created a "Taste of Technology" presentation for visiting high school students, showing – with a dash of science – how a kitchen can be transformed into a chemistry set. "We want to learn about liquid nitrogen and different food products and how to use that in avant-garde cuisine," said Chef Frank M.

Edible artistry was on display Dec. 4 at Pennsylvania College of Technology’s annual Food Show, where culinary arts and baking and pastry arts students displayed final projects for judges and visitors. The Chef Eugene Mattucci Best of Show Award was granted to Amanda R.

From hors d’oeuvres to classical desserts, students in Penn College’s School of Business & Hospitality proudly showed off their end-of-semester projects during Friday's 2015 Food Show in the Thompson Professional Development Center’s Mountain Laurel Room. –  Photos by Jennifer A. Cline, writer/editor-One College Avenue

Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon. Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide. Culinary arts technology student Alex P.

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.