Butcher block to tabletop: Culinary students gain full experience

Thanks to a Northeast Beef & Veal in the Culinary Classroom grant, students in Chef Frank M. Suchwala’s Artisan Butchery & Charcuterie Applications class learned how to break down primal cuts of beef and veal.

Suchwala also tasked the students with finding and demonstrating a beef recipe and a veal recipe, showcasing their work during a tasting experience that allowed the student chefs to share their knowledge with baking and culinary classmates.

“Students were able to fabricate larger cuts of beef and veal into individual retail cuts and practice portion control,” Suchwala explained. “The experience that was gained by using appropriate cooking methods on different cuts is invaluable. This experience allowed the students to accelerate their understanding of what it takes in a chef’s decision making when it comes to menus and flavor profiles.”

In addition to the butchery and charcuterie class, Chef Amanda L. Farr-Lepper’s catering class practiced event setup and breakdown.

Beef and Veal in the Culinary Classroom is a grant program funded by beef farmers and ranchers through the Beef Checkoff Program. The goal of the grant program is to enable an “above and beyond” in-class educational opportunity to enhance student knowledge of beef cutting, cookery, nutrition and safety.

To learn more about Penn College's baking and culinary majors, call 570-327-4505.