In a matter of days, students in hospitality majors produced two eye-popping events that showed off their food artistry.
Thirty-eight Pennsylvania College of Technology students have been selected to cook for thousands at the 141st running of the Kentucky Derby on May 2. Known as “the most exciting two minutes in sports,” the tradition-steeped Kentucky Derby attracts more than 150,000 guests, including its fair share of celebrities.
A selfie from the set Penn College on "PA live!" Fennel bulbs and orzo pasta await preparation in this chef's-eye look at the ingredients at hand. Mary G. Trometter, assistant professor of hospitality management/culinary arts, assisted by James E. Culp, a culinary arts technology major from Northumberland, prepared Toasted Orzo on WBRE-TV’s “PA live!” on Wednesday for co-host Jasmine Brooks.
A cake inspired by Frank Sinatra’s “Come Rain or Come Shine” took the top prize in Pennsylvania College of Technology’s annual cake competition. The theme for the March 3 contest was “Love Songs.” The cake was designed by Kelsey L. Park, of State College, whose winning techniques included pulled-sugar roses, piped “cornelli lace,” hand-piped lettering and fondant piano keys.
Chef Charles R. Niedermyer II, during "World Cup of Baking" competition at Johnson & Wales University. After a 15-month effort that culminated in last week's final round in Providence, Rhode Island, Chef Charles R. Niedermyer II was not selected to compete at the 2016 Coupe du Monde de la Boulangerie in France.
A unified 'Grateful Bread' shows its team spirit. The first course: fresh citrus salsa with spinach salad served in a crisp-angel-hair-and-Parmesan basket, with drops of pomegranate juice reduction. The judging team, diligently meeting its responsibilities in Le Jeune Chef Restaurant.
Penn College’s annual wedding cake competition and display Tuesday offered a look at the talents of students in a Cake Decorating II course taught by Chef Sue L. Mayer, assistant professor of baking and pastry arts/culinary arts. The competitors edibly expressed the theme “Love Songs,” with cakes representing memorable lyrics from several eras. – Photos by Jennifer A.
The School of Business & Hospitality welcomed three guests during the latest edition of its Visiting Chef Series last week. Brian McClure, beverage director of The Greenbriar, a luxury resort in White Sulphur Springs, West Virginia, worked with the school’s faculty to develop a menu that exemplified how wine can be paired with foods that are salty, sweet, sour, bitter or umami.
Team Pork Buttz enters the “field” of competition with confidence. Inspired by a list of required ingredients, students produce house-made ricotta cheese quenelle with citrus salad atop a cauliflower and cheese crust. Team Grateful Bread carefully scores its classmates’ culinary creations. The team’s entrée: spice-rubbed and smoke-fired rabbit with dumplings.
Students in hospitality majors at Pennsylvania College of Technology will display their wedding cake creations on March 3 in the college’s Thompson Professional Development Center. This year’s theme for the cakes is “Love Songs.” The students spend weeks decorating their fondant-covered cakes for a competition that will be judged by industry professionals.
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