Pennsylvania College of Technology recently welcomed Chef Scott Endy back to campus as part of its Visiting Chef Series, in which the 1996 alumnus – now executive chef for the Las Vegas Convention Center – guided School of Hospitality students through preparation of a March 30 meal that helped raise money for scholarships.
— Photos by Jennifer A. Cline, writer/editor-One College Avenue
Alumnus and Visiting Chef Scott Endy, center, gathers with School of Hospitality dean Fred Becker and some of his former chef/instructors, assistant professor Paul Mach, instructor Mike Ditchfield and associate professor Craig Cian.
Chef Endy shares a laugh with Fred Becker, dean of hospitality, and Paul L. Starkey, vice president for academic affairs/provost, in the kitchen just before the fundraising dinner that capped Endy’s visit to campus.
Alexander N. Bomberger adds lemon gremolata to the plate for the first course.
The soup course – featuring young asparagus, lemon gremolata and Parmesan frico
Chef Endy offers direction to the kitchen staff as they prepare to begin plating the second course.
Students take direction for their role in the plating of the appetizer course.
Student Amy E. Lynn adds roasted corn relish to the appetizer plate.
Stacey L. Feinberg spoons red pepper coulis onto a plate.
Katelyn E. Paulhamus garnishes a crab cake.
Baking and pastry arts students cut handmade nougat, an end-of-meal gift for the guests.
The appetizer course, Maryland crab cake, roasted corn relish and red-pepper coulis, was a tribute to Chef Endy’s work at the M&T Bank Stadium in Baltimore.
Robin K. Jordan starts the salad plate with arugula.
The salad course: arugula, pancetta chips, shaved Asiago and a balsamic reduction
Chef Endy demonstrates the entrée plate.
Jonathan T. Hall ladles sherry buerre blanc around the entrée.
The entrée: Old Las Vegas-style free-range chicken, wild mushroom-fingerling potato hash, Peppadew chutney and sherry buerre blanc.
Chef Endy gives baking and pastry arts students a pep talk.
Kirsten A. Murty begins the dessert plate with bourbon crème anglaise.
Katie E. Mutz and Lauren K. Toth add pecan caramel corn to the dessert.
“Deconstructed derby pie”: chocolate ganache, pecan-caramel kettle corn, mint julep granite and bourbon crème anglaise.
— Photos by Jennifer A. Cline, writer/editor-One College Avenue
Alumnus and Visiting Chef Scott Endy, center, gathers with School of Hospitality dean Fred Becker and some of his former chef/instructors, assistant professor Paul Mach, instructor Mike Ditchfield and associate professor Craig Cian.
Chef Endy shares a laugh with Fred Becker, dean of hospitality, and Paul L. Starkey, vice president for academic affairs/provost, in the kitchen just before the fundraising dinner that capped Endy’s visit to campus.
Alexander N. Bomberger adds lemon gremolata to the plate for the first course.
The soup course – featuring young asparagus, lemon gremolata and Parmesan frico
Chef Endy offers direction to the kitchen staff as they prepare to begin plating the second course.
Students take direction for their role in the plating of the appetizer course.
Student Amy E. Lynn adds roasted corn relish to the appetizer plate.
Stacey L. Feinberg spoons red pepper coulis onto a plate.
Katelyn E. Paulhamus garnishes a crab cake.
Baking and pastry arts students cut handmade nougat, an end-of-meal gift for the guests.
The appetizer course, Maryland crab cake, roasted corn relish and red-pepper coulis, was a tribute to Chef Endy’s work at the M&T Bank Stadium in Baltimore.
Robin K. Jordan starts the salad plate with arugula.
The salad course: arugula, pancetta chips, shaved Asiago and a balsamic reduction
Chef Endy demonstrates the entrée plate.
Jonathan T. Hall ladles sherry buerre blanc around the entrée.
The entrée: Old Las Vegas-style free-range chicken, wild mushroom-fingerling potato hash, Peppadew chutney and sherry buerre blanc.
Chef Endy gives baking and pastry arts students a pep talk.
Kirsten A. Murty begins the dessert plate with bourbon crème anglaise.
Katie E. Mutz and Lauren K. Toth add pecan caramel corn to the dessert.
“Deconstructed derby pie”: chocolate ganache, pecan-caramel kettle corn, mint julep granite and bourbon crème anglaise.