Baking & Culinary Articles

In two very different Pennsylvania College of Technology labs, students share a similar focus. Both are using science, technology and the skills they’ve honed to develop new ways to practice their crafts. In Chef Frank Suchwala’s Introduction to the Modernist Kitchen course, culinary arts students add science and technology to tried-and-true techniques to create new ways of presenting food.

Penn College face masks are in abundance among culinary students fulfilling their Derby duties. Penn College students and faculty, returning to Churchill Downs to prepare high-end meals for hungry Kentucky Derby crowds this week, attracted news coverage by the Louisville, Kentucky, NBC affiliate. WAVE3 aired and posted a story detailing the work of Chef Charles R.

Two retired faculty members at Pennsylvania College of Technology – each with decades of service to the institution – have been granted “emeritus” status. The Penn College Board of Directors on Thursday authorized the faculty emeritus designation for Eric K. Albert, associate professor of automated manufacturing and engineering, who began his employment with the college in 1991, and Chef Craig A.

It was a “pig deal” in Jersey Shore on Saturday when chef and TV personality Brian Duffy visited Bald Birds Brewing Co. to headline the craft brewery’s BaconFest. Joining Duffy as he butchered a whole pig, grilled and smoked it, and served samples for eager attendees were Penn College culinary arts technology students Palin J. Hurst, of Gardners, and Charlie M. Suchanec, of Tyrone.

Presidential Student Ambassador Rudy C. Shadle, a construction management student from Mechanicsburg, stands ready to answer questions on the campus mall. Robert K. Vlacich (in khaki pants), assistant professor of automotive service, offers insights inside the Parkes Automotive Technology Center. Outside the entrance to Le Jeune Chef Restaurant, Todd M.

When the Pennsylvania Restaurant & Lodging Association called on its collegiate partners to provide virtual lessons for future culinarians in its high school program, Pennsylvania College of Technology chef/instructors answered – and high school teachers are grateful.

Student volunteers from Penn College's Hospitality Connections Club will assist guest baker Nikki Fiel during a "Cupcakes for a Cause" fundraiser for Dwell Orphan Care. Orders are being accepted through Monday for six flavors of gourmet cupcakes, to be picked up from 9 a.m. to noon Saturday, April 3, at First United Methodist Church Christian Life Center, 601 Market St., Williamsport.

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.