WNEP’s Mackenzie Aucker stopped by the college’s Le Jeune Chef Restaurant on Monday to talk with a few of those who are helping to prepare hundreds of pounds of food for the teams participating in this year’s Little League World Series. Watch for Aucker’s report during the local ABC affiliate's 5 p.m. newscast on Tuesday.
Pennsylvania College of Technology’s Le Jeune Chef Restaurant – a live-learning lab for the college’s hospitality majors – is preparing to provide well over 15,000 meals for the teams who will participate in the 2024 Little League Baseball World Series. The crew will begin serving when the first teams arrive – several days before the first game is played on Aug. 14 – and will continue through the end of the series on Aug. 25.
Pennsylvania College of Technology’s Chef Charles R. Niedermyer recently led an eight-hour class for artisan baking professionals at the Bread Bakers Guild of America’s annual Camp Bread, held over three days in Providence, Rhode Island. Niedermyer’s class was among those featured in Bake Magazine's coverage of the event.
Seven students – accompanied by instructors Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, and Chef Amanda L. Farr-Lepper, assistant professor of culinary arts – recently visited several downtown Williamsport hospitality providers. The baking & culinary students were enrolled in the Facilities Planning class.
WNEP-TV’s Mackenzie Aucker visited Le Jeune Chef Restaurant to do an “appetizing” story about Penn College students cooking next week at the 150th Kentucky Derby. More than 25 students will continue the college’s tradition of preparing food for Churchill Downs’ premium venues throughout Derby Week.
As the famed Kentucky Derby celebrates its 150th running on May 4, Pennsylvania College of Technology students and employees will be in action, providing gourmet dining to VIP spectators. Twenty-six Penn College students were selected for Derby Week internships following on-campus interviews by staff of Levy Restaurants, which operates dining services at Churchill Downs (the Kentucky Derby’s home).
WBRE’s “Eyewitness News” team visited Penn College’s culinary arts labs early Wednesday to broadcast live as students prepared for this evening’s Napa Valley dinner in Le Jeune Chef Restaurant. The restaurant, open to the public, is a live-learning lab for students. Additional pieces recorded in the kitchens are set to air on today’s 11 a.m., noon and 5:30 p.m. newscasts.
Tune in to WBRE’s “Eyewitness News Daybreak” Wednesday morning for live broadcasts from Penn College’s Le Jeune Chef Restaurant. WBRE’s Sydney Kostus is set to visit the restaurant, where she will interview culinary arts students live at 5, 5:30, 6 and 6:30 a.m. Recorded segments will also be broadcast on WBRE’s “Eyewitness News” later in the day.
In the coming weeks, Pennsylvania College of Technology culinary arts students will practice kitchen management skills as they serve a series of dinners featuring American regional cuisine in Le Jeune Chef Restaurant. Served Wednesdays, March 20 to April 24, each week’s menu features signature cuisine from a different corner of the U.S. – from New Orleans’ Cajun and Creole flavors to New England’s famous seafood.
An organization promoting sustainable agriculture recently presented a Lifetime Service Award to Chef Michael J. Ditchfield, a 2023 Pennsylvania College of Technology retiree and current part-time instructor. Each year, Pasa Sustainable Agriculture presents Pasabilities Awards to honor farm, community and business leaders who serve as examples for advancing sustainable agriculture through innovation and collaboration.
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