Cover, Spring 2022 Penn College Magazine The latest edition of Penn College Magazine – on its way to mailboxes and available at magazine.pct.edu – takes a look at the hands-on presidency of Davie Jane Gilmour and celebrates the work of alumni who are pursuing their passions in Major League Soccer (Christian Peters ’20, assistant team administrator for Real Salt Lake), nonprofits (Todd Fox ’98, or
Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets. Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P.
The Penn College graduate serves up hope (in addition to an always-appealing menu). Penn College culinary arts and systems graduate Rob Wood, '17, executive chef for JBJ Soul Kitchen, was among those interviewed for an episode of “To Dine For With Kate Sullivan” that aired recently on PBS.
Chef Shawn L. Hanlin has been named executive chef of Le Jeune Chef Restaurant at Pennsylvania College of Technology. Hanlin, who began his duties Jan. 4, comes to Penn College with 40 years of experience in the culinary field – 12 of them in culinary education.
When Laney E. Heller graduated from Pennsylvania College of Technology on Dec. 18, the 20-year-old added baking and pastry arts graduate to a growing list of achievements that already includes 10-year cancer survivor and tireless fundraiser for children with cancer through the Delaney Heller Foundation.
The first cohort of culinary arts students completing a three-semester associate degree at Pennsylvania College of Technology recently put their skills to the test as each developed a full dinner menu – and served as chef de cuisine – in the college’s Le Jeune Chef Restaurant.
Among offerings: mushroom and Fontina phyllo cups, a fruit platter, deviled eggs and a decoratively presented bacon ranch cheese ball. Delicious work stands ready and waiting. The students responsible for the tasty project join Suchwala (center, in black pants). As Le Jeune Chef Restaurant rounds out the fall semester with its annual holiday buffet offerings, students in Chef Frank M.
Students Sarah Wolf, Hannah C. Regester, Caleb J. Stemler and Palin J. Hurst find a quiet moment for a photo at the iconic 106,000-plus seat stadium. Palin J. Hurst (in dark hat) joins Charlie M. Suchanec and Bryan Aguilar (foreground) on the grill. Helping to lead the students in their game-day duties is The Penn Stater’s Nathan Marshall, a 2005 Penn College culinary arts graduate.
Making the trip to Oregon Hill Winery are (seated from left): Darius M. Williams, of Montoursville; Charlie M. Suchanec, of Tyrone; Alexis J. Muthler-Harris, of Williamsport; and Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; and (standing from left): Palin J. Hurst, of Gardners; Nick S. Matthews, of Alpharetta, Ga.; and Lance P. Bierly, of Centre Hall.
Culinary arts technology student Charlie M. Suchanec, of Tyrone, first smells “Cola A.” Students were tasked with identifying and writing at least two smells that they recognized before moving on to tasting. Those included vanilla and spice. Students evaluate the soda and write their observations. Hammaker reviews the steps in distributing wine, from producer to customer. Chef Mary G.
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