Pennsylvania College of Technology’s Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, was recently published in Kettle Talk, the quarterly publication of Retail Confectioners International. Niedermyer authored “Perfecting Artisan Ganache” for the magazine’s October/November/December issue. Ganache is traditionally made from chocolate and cream.
Madison Y. Cooper, a culinary arts technology and applied management student and part-time Le Jeune Chef cook, wraps a pan of stuffing, ready to be baked on Friday. She is from Harrisburg. Patrick E. Hufnagle, of Antes Fort, places the dough for a batch of pumpkin cranberry rolls in a dough divider/rounder. After its turn in the divider/rounder, the dough is portioned, shaped and ready to bake.
Danielle M. Johnson, of Garnet Valley Rebecca E. High, of Willow Street Grace A. Reese, of Port Matilda Alaina L. Lapenta, of Lemoyne As a final project for the eight-week Bakery Operations and Product Development course, students set up a trade show in the Thompson Professional Development Center on Oct. 5.
Through a solid belief in herself and unwavering encouragement from her support system, Penn College alumna Amy (Lynn) Koral boldly quit a bakery job to become a full-time personal chef and business owner.
Winners have been named in Pennsylvania College of Technology’s annual wedding cake competition, with first-place honors awarded to a baking and pastry arts student from Macungie. A wedding cake by baking and pastry arts student Lindsey E. Miller, of Macungie, was awarded first place in Pennsylvania College of Technology's annual wedding cake competition. Handmade details on winner Lindsey E.
Students show off final projects for Introduction to Modernist Kitchen. From left: Ashley J. Hoffer, of Manheim; Dane S. Druckenmiller, of Hellertown; Hailey R. Dunn, of York Haven; and Rebecca E. High, of Willow Street. Students in the course Introduction to Modernist Kitchen, taught by Chef Frank M.
When Pennsylvania College of Technology culinary arts student Janelle R. Becker arranged for a summer internship with a Pittsburgh restaurant, she had hoped to enhance her kitchen skills. As a result of the coronavirus, she’s also practiced resourcefulness and flexibility.
Le Jeune Chef Restaurant, a live learning laboratory for culinary and baking and pastry arts students at Pennsylvania College of Technology, was recognized with a “Best of Award of Excellence” as part of Wine Spectator Magazine’s 2020 Restaurant Awards program. The casual fine-dining restaurant is operated by the college’s School of Business, Arts & Sciences.
Chef Robert Wood, '17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a "community restaurant" in Toms River, N.J., where he is executive chef. The Soul Kitchen's manifesto is communicated clearly on its wall. Portions seen here. Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Future chefs can receive an industry-respected, hands-on education in a shorter amount of time at Pennsylvania College of Technology through a new 12-month certificate in culinary applications and a revision to its associate degree in culinary arts technology that makes a degree obtainable in 16 months.
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