Penn College Students Assist Food Network Star at PA Farm Show

An “Iron Chef” was among the culinarians who joined Pennsylvania College of Technology students to showcase the quality ingredients produced by Pennsylvania farms at the state Farm Show.

The students volunteered the final days of their winter break at the event, where they worked with some of Pennsylvania’s best chefs – and Food Network star Chef Alex Guarnaschelli – to prepare ingredients for the chefs’ demonstrations on the PA Preferred Culinary Connection stage and to cook samples of the recipes for Farm Show visitors.



During two demonstrations, Guarnaschelli taught audiences to make stuffed white mushrooms and broiled cauliflower steaks, both recipes from her latest cookbook. Backstage, she provided guidance to the students as they prepared samples of her dishes.

“It has been a pleasure to work with these students today,” Guarnaschelli said. “I think that if they learned nothing else, they learned the importance of salt in amplifying flavor and that, without it, everything else is just fluff.”

While at the Farm Show, Penn College students facilitated two days of demonstrations by 11 chefs, including four Penn College alumni and two faculty members: Michael J. Ditchfield, instructor of hospitality management/culinary arts; Darren Layre, ’15, sous chef at Eleven, Pittsburgh; Paul Mach, assistant professor of hospitality management/culinary arts; Richard McGlynn III, garde manger chef at Morcilla, Pittsburgh; Lance Smith, ’06, executive chef of The Millworks, Harrisburg; and Kristina Wisneski, ’13, executive chef of Enoteca Tredici, Bryn Mawr.

Each demonstration recipe was assigned to a student, who took charge of its preparation. The students also lent a hand to chefs on-stage, mixing, chopping or otherwise ensuring each demonstration ran smoothly.

Students volunteering at the Farm Show were: William D. Benedetto, of Howard; Bridget M. Callahan, of Pottsville; Tyler C. Geer, of Wellsboro; Paul J. Herceg, of Chalfont; Olivia M. Lunger, of Elysburg; Brittany L. Mink, of Allentown; Stephanie C. Myers, of Catawissa; Jacob W. Parobek, of Seltzer; Amaris T. Smith, of Williamsport; Kelsie F. Thomas, of Darby; and Danielle R. Wesneski, of Williamsport.

They were accompanied by Ditchfield and Chef Todd M. Keeley, instructor of baking and pastry arts.

Most of the students are pursuing bachelor’s degrees in culinary arts and systems. Geer, Lunger and Wesneski are pursuing degrees in baking and pastry arts. Thomas is pursuing a degree in culinary arts technology, and Mink, who earned an associate degree in baking and pastry arts in 2016, is pursuing a bachelor’s degree in applied management.

To learn more about hospitality majors at Penn College, call 570-327-4505.

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.

– Photos by Jennifer A. Cline, writer/magazine editor;
Sarah R. Shott, coordinator of admissions operations; Kimberly R. Cassel, director of alumni relations;
and Joshua E. Rosenberger, a residential construction technology and management: building construction technology concentration student

 

 

 

Justin Shelinski, laboratory assistant for horticulture, dishes the dirt with youngsters. Joining him in staffing the booth is Andrew Bartholomay, assistant professor of forestry.

Timothy L. Yarrington, instructor in the college's brewing and fermentation major, is interviewed by Pennsylvania Cable Network ...

... and represents the School of Sciences, Humanities & Visual Communications with D. Robert Cooley, associate professor of anthropology/environmental science.

Myers with Executive Chef Kurt Wewer of The Garlic Poet. Myers and Jacob W. Parobek took charge of preparing his recipes and assisting him on-stage as needed.

Carl J. Bower Jr., assistant professor of horticulture, helps a child to plant a white pine tree. The child’s father said they have the perfect spot: outside the cabin the two have been fixing up.

Alum Rich McGlynn (in orange) joins students in assembling 300 falafel taco samples.

Students assemble falafel taco samples for presentation by Kristin Messner-Baker of The Vegetable Hunter. (The hand belongs to McGlynn.)

Chef Paul Mach with Mink

Students from team “Ninjas with Cupcakes” review the scoring criteria for the School Cooking Challenge. From left are Myers, Thomas, Wesneski, Geer and Lunger.

Students (from left) – Parobek, Smith, Herceg and Callahan – dig into their mystery market basket to learn the required ingredients.

Geer focuses on the challenge at hand.

Patrick Andrews, division chief of markets for the state Department of Agriculture, asks Thomas about Team Ninjas with Cupcakes’ strategy.

The Dream Team's Herceg begins plating the group's dessert. In background are teammates Smith, Mink and Callahan.

Benedetto and Lunger keep their cool under the stage lights and the pressure of competition.

Team Ninjas with Cupcakes' final dish in the School Cooking Challenge

Alumnus/judge McGlynn marks his score sheet.

Construction students lend a helping hand to young builders ...

... and seasoned carpenters alike.

Pick a day, any day, and Penn College's booth will be a popular attraction.

The School of Construction & Design Technologies turns woodwork into goodwill, helping Farm Show patrons assemble keepsake toolboxes adorned with the Penn College brand.

Admissions counselor Lee A. Dawson (right) watches a young guest wield a virtual-reality automotive paint-sprayer.

Scott A. Geist (right), director of the college's Surgical Technology Program, guides a visitor through a mock laparoscopy.

Nursing education's Samatha M. Weaver (background), learning laboratory coordinator, and Jessica L. Bower, simulation laboratory coordinator, employ "Sim Jr." to replicate real-world health care.

Judges receive and inspect their plates, using their eyes and noses before digging in.