Pennsylvania College of Technology hosted its spring
Visiting Chef DeJuan Roy answers students’ questions during a “Meet the Chef” presentation Feb. 17.
Roy carves a sea bass during preparation session for the scholarship dinner.
Culinary arts and systems student Rachel Emmons scales a sea bass.
Roy works with Emmons during dinner preparations.
Students Samantha Liedtka, Samuel Bickle and Todd Unger prepare a sauce.
Chef Timothy Haire, banquet chef at 99 Cordova, talks with students in the Le Jeune Chef kitchens.
Haire plates a sample of the appetizer course: Crispy duck confit hash with truffled scrambled egg and lingonberry hollandaise.
Roy adds a sprig of tarragon to the appetizer.
Culinary arts and systems student Zachary Derck passes a plate down the production line.
Appetizer plates await pickup by student servers.
Roy selects lettuce leaves for a sample salad plate.
Culinary arts technology student Antonia Castaneda Bernal plates the salad course.
Hospitality management student Lily McDaniel adds blue cheese to a salad plate.
The amuse course: Barbeque oxtail with plantain-crusted sea scallop
Baking and pastry arts student Denise Duitch pours ginger ale over ginger granite.
The entremets: ginger granite
Roy plates the entrée.
The entrée: Potato-crusted sea bass served with butter-bean succotash and saffron broth
Baking and pastry arts student Rebekah Williams and baking and pastry arts/culinary arts instructor Chef Charles Niedermyer add flavor to a dessert plate.
Baking and pastry arts student Sarah Owen helps to prepare a dessert plate.
The dessert: Brazilian corn bolo cake with molasses ice cream and coconut tuile