Penn College students to join Kentucky Derby’s culinary crew

About 30 Pennsylvania College of Technology students will be part of the culinary brigade serving guests at Churchill Downs during the 151st running of the famed Kentucky Derby on May 3.

The students were interviewed and hired by staff of Levy Restaurants, which provides dining operations at Churchill Downs, for internships at the facility during Derby Week, the event-filled lead-up to the Kentucky Derby.

Dubbed the most exciting two minutes in sports, the iconic horse race attracts more than 150,000 guests.

Most of the students are in baking and culinary arts majors and will work in the “back of the house” – in kitchens – while several students majoring in business administration will serve the “front of the house,” interfacing with guests.

“Participating in the Kentucky Derby is truly the experience of a lifetime,” said Chef Amanda L. Farr-Lepper, assistant professor of culinary arts, who will accompany the students, along with Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts. “The opportunity to work with experienced Levy chefs from all over the country who come together for this one week provides students with nationwide connections.”

Penn College’s crew will be concentrated in the facility’s VIP venues: places like the First Turn Club, the Homestretch Club, the Jockey Club Suites, the Mansion, Matt Winn’s Steakhouse, Millionaires Row, the Silks Balcony, the Sports Illustrated Club, the Stakes Room, the Turf Club and the Woodford Reserve Paddock Club, plus Churchill Downs’ Main Kitchen, which prepares literal tons of ingredients for the other venues.

“The sheer volume of food that these students will prepare and the number of people they will serve will leave a lasting impression for years to come,” Farr-Lepper said. “I am excited to see all of the changes and growth of the operation myself; the last time I was there was as a student in 1998. To this day, I still have not prepared food in the volumes we did in Kentucky.”

“Graduates of the hospitality programs often tell me the Kentucky Derby was the highlight of their Penn College education!” Niedermyer added. “The opportunity to travel with the students and expose them to the highest level of food service each year has become a highlight of my career.”

Students completing Derby Week internships are:

Applied management: Madison T. Holland, of Montoursville. Holland also completed an associate degree in non-destructive testing.

Baking & pastry arts: Brooke A. Austin, of Shavertown; Emma E. Delcampo, of West Chester; Jacob D. Eiswert, of Linden; Lorelei A. Elliott, of Middletown; Kendal L. Johnson, of Scranton; Jaiden L. Jones, of Cogan Station; Jaylynn F. Lewis Dickson, of Philadelphia; Olivia M. Marcik, of Southampton; Steven R. Penley, of Chambersburg; Amanda E. Pennington, of Wernersville; Alyssa D. Perez, of Watsontown; Katie R. Steinheiser, of Butler; AJ R. Velez Jr., of McAdoo; and Luke C. Whipple, of Shamokin Dam.

Austin, Johnson, Lewis Dickinson, Pennington, Perez, Pierre and Whipple are also pursuing bachelor’s degrees in applied management. Whipple is additionally seeking a degree in culinary arts technology.

Business administration: Lauren A. Hergert, of Brookville; Sierra N. Klinger, of Klingerstown; Anna R. Lundin, of Kersey; Kayleigh A. Miller, of Sayre; and Becky D. Morrison, of Myerstown.

Culinary arts technology: Ekaterina T. Arnold, of Mount Union; Kadin T. Baney, of Mill Hall; Marissa L. Lauver, of Millerstown; Hannah K. Lingle, of Lock Haven; Lybbi A. Switzer, of Berwick; Emma J. Turner, of Lincoln University; and Danielle L. Williams, of Lancaster.

Turner is also pursuing a bachelor’s degree in applied management and a certificate in professional baking.

In addition to students and faculty, nine staff from Le Jeune Chef Restaurant, a live learning laboratory for the college’s business and hospitality students, will join the effort. They are Brett M. Bertin, chef de cuisine; Patrick E. Hufnagle, pastry chef; Amy L. Johle, coordinator of restaurant operations/maitre d’hotel; Ann L. Lukowsky, guest services assistant; Ron L. Ott, coordinator of restaurant operations/maitre d’hotel; Trevor M. Rosato, sous chef II; Caleb J. Stemler, waitstaff; Charlie M. Suchanec, chef de partie; and Meesh Tarsa, waitstaff.

Visit the website to learn more about Penn College’s hospitality majors or its bachelor’s degrees in business administration and applied management.

For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.