The show included final projects by students in Advanced Baking Applications for Culinary Arts, who showed high-end plated desserts; Advanced Garde Manger, who produced cold-food platters and charcuterie boards; Cakes and Decorations, who decorated plant-inspired two-tier cakes; Culinary Senior Project; and Hospitality Beverage Management Service and Controls.
Pieces were judged by three Penn College alumnae: Kate Hunter, ’00, a food broker for Peak Sales and Marketing; Samantha L. Liedtka-Gundlach, ’10, owner of Samantha’s Kitchen; and Sue L. Mayer, ’85 and ’96, a retired assistant professor of hospitality management/culinary arts and owner of Grammy Sue’s Cakes and Cookies.In addition to judged projects, 14 students in the Culinary Senior Project course shared research inspired by internships, providing insight and tips on edible flowers, home composting, improving restaurant employees’ job satisfaction, employing molecular gastronomy in home cooking, and several other topics. Students in the Beverage Management Service and Controls course developed “mocktails” and offered samples.
Winners, their hometowns and majors are:
Advanced Baking Applications for Culinary Arts
First place, R. Colby Janowitz, of Westminster, Maryland, culinary arts and systems; second place, Katelynn M. Watson, of Milton, culinary arts and systems; third place, Cy C. Heller, of Milton, culinary arts and systems; honorable mention, Sarah B. Fiedler, of Lock Haven, culinary arts and systems.
Advanced Garde Manger
First place, Nolan S. Lester, of Perkiomenville, culinary arts and systems, and Dylan H. Therrien, of Reading, culinary arts and systems; second place, Jahyah J. Barbour, of Chambersburg, culinary arts technology, and Amaris T. Smith, of Williamsport, culinary arts and systems; third place, Arden F. Campbell, of Lebanon, culinary arts technology, and Austin B. Ovens, of Elizabethtown, culinary arts and systems.
Cakes and Decorations
First place, Rachel A. Henninger, of Bellefonte, baking and pastry arts; second place, Nora E. Smith, of Centre Hall, baking and pastry arts; third place, Taylor M. Bickhart, of Middleburg, baking and pastry arts; honorable mentions, Rachael DiBiase, of Boyers, baking and pastry arts; Maren A. Zaczkiewicz, of Williamsport, baking and pastry arts.
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– Photos by Jennifer A. Cline, writer/magazine editor
A cake by Rachael DiBiase, of Boyers, receives honorable mention.
Handcrafted, edible frogs adorn Rachel A. Henninger’s cake.
A prickly plant makes a unique topper on Maria E. Berrios’ cake. Berrios is from Bethlehem.
Chef Mary G. Trometter (right), assistant professor of hospitality management/culinary arts, confers with judges (from left) Kate Hunter, ’00; Sue L. Mayer, ’85 and ’96; and Samantha L. Liedtka-Gundlach, ’10.
A succulent garden “grows” atop Linea M. Kelley’s cake. Kelley is from Turtlepoint.
Designed by Nora E. Smith, of Centre Hall, a cherry blossom cake is awarded second place.
Maren E. Zaczkiewicz’s cake receives honorable mention. Zaczkiewicz is from Williamsport.
Third place in cakes and decorations is awarded to Taylor M. Bickhart, of Middleburg.
Hot-pink roses top a colorful cake by Janaya B. Bartholomew, of Williamsport.
Katelynn M. Watson, of Milton, received second place among entries from the Advanced Baking Applications for Culinary Arts class with raspberry macarons filled with a strawberry buttercream frosting and fresh raspberries.
A strawberry-topped dessert by Cy C. Heller, of Milton, takes third place.
Judges award first place in Advanced Baking Applications for Culinary Arts to R. Colby Janowitz, of Westminster, Md., for white chocolate cake with raspberry sauce, chocolate tuile, mint gelee, fresh raspberries, mint leaves and brown butter solids.
Sarah B. Fiedler, of Lock Haven, received honorable mention for raspberry cheesecake surrounded by white chocolate petals, mango and white chocolate sauce, garnished with fresh mango, raspberry and pistachio dust.
Heller presents his capstone research: “Job Satisfaction and Motivation in the Workplace.”
First place in Advanced Garde Manger, by Nolan S. Lester, of Perkiomenville, and Dylan H. Therrien, of Reading.
The second-place Advanced Garde Manger entry is presented by Jahyah J. Barbour, of Chambersburg, and Amaris T. Smith, of Williamsport.
Third place goes to Arden F. Campbell, of Lebanon, and Austin B. Ovens, of Elizabethtown.
Smoked shrimp stuffed with radish fulfill the requirement for a smoked-foods offering on the platter prepared by Barbour and Smith.
Katlyn J. Hackling, of Williamsport, discusses her research into “The Future of Cocoa Production,” including the effects of climate change and industry practices, with Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts.
Alyssa J. Morales (right) offers tips on growing foods organically at home.
Somer A. Safford, of Port Allegany, describes her “mocktail” to Myra K. Shaffer, institutional advancement and foundation assistant. Joining Safford are Beverage Management Service and Controls classmates Sean E. Creegan (left), of East Petersburg, and Therrien.
Sarae D. Davis, of Nescopeck, tells visitors from Benton Area High School how flowers can be used in culinary arts.