After three years of planning and six weeks of renovation, Le Jeune Chef recently revealed a new design that emphasizes a commitment to natural and organic food sources.
Layne Eggers, assistant dean of the School of Hospitality at Pennsylvania College of Technology, hopes the new atmosphere will appeal to a wider array of patrons. The interior design is much more simplistic than the Victorian theme that adorned the walls and furniture for many years and fits well with the restaurant's new focus.
"We've taken a new approach to menu development in that we're much more natural and much more organic," Eggers said.
Many fresh foods on the menu come from local vendors, and students use vegetable and herb gardens on campus for recipes.
"That's what we tried to bring into the design element," said Lenore Penfield, director of special events and gallery director, who headed up the interior design for the project. "We've tried to include lots of natural elements."
A slate wall fountain, strategically placed plants, stone, natural walnut and textured fabrics contribute to the design, which Penfield said is warmer, brighter and more open. While the windows once were covered by heavy blinds, they now bring in light and a view of the greenery on campus.
The only elements that remain of the old restaurant design are the carpeting and lighting.
"This project has been kind of special in that we've had so much internal input," Penfield said.
The restaurant's walnut wood fixtures were handcrafted by William Geyer, assistant professor of building construction technology, and students performed laminate work, although much of the renovation work was outsourced as the project had to be completed over winter break.
School of Hospitality students contributed to the new menu.
Eggers said about 250 students are excited about working in the redesigned restaurant, which also is their classroom. The look is not just more natural - it also is more contemporary.
"We tried to bring the look into the 21st century," Penfield said.
That attitude also is reflected in the restaurant's new menu offerings. Patrons now can order from a tapas - small plate - menu, which offers small portions of appetizers or mini-entrees.
"It's more of a modern twist to dining out," Eggers said. "It allows you to sample different things, or share."
Penfield added, "Depending on the night that you come, you can get a totally different experience."
Of course, the restaurant still offers its classical cuisine and regional American dinners, which range from five to eight courses and are created and served by university chefs, interns and culinary arts students. The classes began Feb. 17.
Details of the dinners are available at pct.edu/lejeunechef.
