Penn College Cook to Prepare Dish in Regional Culinary Challenge
Friday, February 26, 2016
A head cook in one of Pennsylvania College of Technology’s dining venues – and a graduate from its culinary arts program – is set to compete March 6 in the National Association of College & University Food Services Mid-Atlantic Region Culinary Challenge.
Chef Cody J. Miller, of Williamsport, will prepare an original recipe: poached Misty Mountain Farms free-range egg with braised kale and charred-corn-and-edamame Bhutanese red rice hash.
He is head cook in the college’s largest dining facility, Capitol Eatery, an all-you-care-to-eat dining room in the Dauphin Hall residence.
To be accepted to the competition, Miller submitted an original recipe for a hot entrée that uses three required ingredients: Bhutanese red rice, edamame and black kale. At the Culinary Challenge, which will be held in Lynchburg, Virginia, Miller and other contestants will have 60 minutes, with 10 additional minutes for plating, to prepare four portions of their recipes.
The winner of the regional contest will advance to the NACUFS National Culinary Challenge, held July 14 during the association’s national conference in Anaheim, California. The Culinary Challenge is sanctioned by the American Culinary Federation.
Miller graduated from Penn College in 2012 with a bachelor’s degree in culinary arts and systems. While a student, he worked in several kitchens, from brew pubs to corporate restaurants, hospitals and private catering.
Upon graduating, he was hired as a sous chef and banquet manager for Chartwell Hotels at the Holiday Inn in Williamsport. He also worked for Le Jeune Chef, a fine-dining restaurant on the Penn College campus.
He is pursuing the Certified Sous Chef credential from the American Culinary Federation and a master’s degree in postsecondary education.
“I live by four F’s – faith, family, food and fun,” Miller said. “My determination to complete my culinary education was my family (my wife and two young daughters). I love spending time with my family and enjoy my daughters’ love of cooking, as well as their occasional visits to the Capitol Eatery.”
This is Miller’s second-consecutive visit to the regional challenge. Last year, he placed seventh with his Tuscan buffalo flank-steak roulade.
To learn more about culinary arts majors at Penn College, call 570-327-4505. Penn College Dining Services offers 10 facilities on Penn College’s campuses.
For information about Penn College, a national leader in applied technology education and workforce development, email the Admissions Office or call toll-free 800-367-9222.
Chef Cody J. Miller, of Williamsport, will prepare an original recipe: poached Misty Mountain Farms free-range egg with braised kale and charred-corn-and-edamame Bhutanese red rice hash.
He is head cook in the college’s largest dining facility, Capitol Eatery, an all-you-care-to-eat dining room in the Dauphin Hall residence.
To be accepted to the competition, Miller submitted an original recipe for a hot entrée that uses three required ingredients: Bhutanese red rice, edamame and black kale. At the Culinary Challenge, which will be held in Lynchburg, Virginia, Miller and other contestants will have 60 minutes, with 10 additional minutes for plating, to prepare four portions of their recipes.The winner of the regional contest will advance to the NACUFS National Culinary Challenge, held July 14 during the association’s national conference in Anaheim, California. The Culinary Challenge is sanctioned by the American Culinary Federation.
Miller graduated from Penn College in 2012 with a bachelor’s degree in culinary arts and systems. While a student, he worked in several kitchens, from brew pubs to corporate restaurants, hospitals and private catering.
Upon graduating, he was hired as a sous chef and banquet manager for Chartwell Hotels at the Holiday Inn in Williamsport. He also worked for Le Jeune Chef, a fine-dining restaurant on the Penn College campus.He is pursuing the Certified Sous Chef credential from the American Culinary Federation and a master’s degree in postsecondary education.
“I live by four F’s – faith, family, food and fun,” Miller said. “My determination to complete my culinary education was my family (my wife and two young daughters). I love spending time with my family and enjoy my daughters’ love of cooking, as well as their occasional visits to the Capitol Eatery.”
This is Miller’s second-consecutive visit to the regional challenge. Last year, he placed seventh with his Tuscan buffalo flank-steak roulade.
To learn more about culinary arts majors at Penn College, call 570-327-4505. Penn College Dining Services offers 10 facilities on Penn College’s campuses.
For information about Penn College, a national leader in applied technology education and workforce development, email the Admissions Office or call toll-free 800-367-9222.