Keating records Stemler's work as the student wraps up a semester-ending chocolate project in advance of his weeklong trip to Churchill Downs to serve Kentucky Derby guests. Niedermyer talks about the Derby experience. Smith shares the excitement of a Derby Week internship. Cooper, a student in culinary arts, discusses what she’s learned and looks forward to seeing on her return trip.
On the 52nd annual Earth Day, Pennsylvania College of Technology hailed a phenomenon only slightly younger: the Schneebeli Earth Science Center, home to memories, marvels and the makers of a million tomorrows. Observing the milestone golden anniversary of the Allenwood area campus on a beautiful spring afternoon, attendees reveled in "this special place" known as the ESC.
A crew of students in Pennsylvania College of Technology’s hospitality majors is set to help feed the tens of thousands expected to attend the 148th running of the Kentucky Derby in Louisville, Kentucky, on May 7. The Kentucky Derby, often called “the most exciting two minutes in sports,” is the longest continually held sporting event in the United States and typically draws about 155,000 guests.
Business and hospitality students enjoy trip to Chocolate Town U.S.A. In front row are alumni Victoria Kostecki '16 (left) and Ben King '14 (right). Both are sous chefs for Hershey.
Chef Dean Yasharian '03 at Perle, the Pasadena, Calif., restaurant that he'd scheduled for opening the week the city's restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times "101 Best Restaurants in L.A." list. Yellowtail crudo at Perle The interior or Perle Restaurant.
Faculty members hold display boards touting the Global Experiences trips that they will be leading. From left are Rob Cooley, associate professor of anthropology/environmental science (Alaska); Mary G. Trometter, assistant professor of hospitality management/culinary arts (Italy); Kathleen V. McNaul, LEAP adviser-international (representing Roy H.
Cover, Spring 2022 Penn College Magazine The latest edition of Penn College Magazine – on its way to mailboxes and available at magazine.pct.edu – takes a look at the hands-on presidency of Davie Jane Gilmour and celebrates the work of alumni who are pursuing their passions in Major League Soccer (Christian Peters ’20, assistant team administrator for Real Salt Lake), nonprofits (Todd Fox ’98, or
Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets. Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P.
The Penn College graduate serves up hope (in addition to an always-appealing menu). Penn College culinary arts and systems graduate Rob Wood, '17, executive chef for JBJ Soul Kitchen, was among those interviewed for an episode of “To Dine For With Kate Sullivan” that aired recently on PBS.
Chef Shawn L. Hanlin has been named executive chef of Le Jeune Chef Restaurant at Pennsylvania College of Technology. Hanlin, who began his duties Jan. 4, comes to Penn College with 40 years of experience in the culinary field – 12 of them in culinary education.
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