Future Restauranteurs sharpen their knives, learn the ins and outs of culinary arts
This image released by Milk Street shows a recipe for pan-roasted chicken and summer vegetables. (Milk Street via AP)
A recipe for tortellini salad is displayed in New York. (Cheyenne Cohen via AP)
This image released by Milk Street shows a recipe for pan-roasted chicken and summer vegetables. (Milk Street via AP)
A recipe for tortellini salad is displayed in New York. (Cheyenne Cohen via AP)
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Students entering their freshman through senior years of high school recently got to experience Pennsylvania College of Technology's Future Restauranteurs summer camp. The students that were at the camp represented 11 states. Students learned kitchen safety and knife skills like chopping, dicing and how to julienne. By the end of their stay, students learned to prepare a full meal of appetizers, main dishes, sides, desserts and breads that they got to serve to their families at Le Jeune Chef Restaurant. They also got to learn baking and pastry techniques as well as menu-planning strategies. In Penn College's culinary lab, students were led by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Suchwala is pictured showing students how to julienne a red pepper. Students were led in baking and pastry by Chef Todd M. Keely, assistant professor of baking and pastry/culinary arts. Suchwala and Keely were assisted by Chef Mike S. Dinan, chef de cuisine for Le Jeune Chef; Amber D. Harris, baking and pastry arts student; Caleb J. Stemler, Le Jeune Chef staff member and student; and Christopher R. Kelley, dining services employee. Students julienne a red pepper in the culinary lab at Penn College's Future Restauranteurs summer camp, others can be seen slicing bread or taking instruction from staff.