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Continuing a 30-year partnership, 23 students in Pennsylvania College of Technology's business & hospitality division are set to staff the kitchens of Churchill Downs during the upcoming Kentucky Derby.
The iconic horse race, described by Forbes as one of the "Greatest Bucket-List Sporting Events,"
draws a crowd of 150,000-plus. Its 149th running will take place May 6.
Penn College students have been joining the Kentucky Derby hospitality crew since 1993.
Working alongside chefs from around the nation, they gain experience in high-end, high-volume service, not only for Derby Day, but for the week of events leading up to it.
They will help prepare food in premium dining rooms at the Downs - those venues that host
celebrities and other VIP guests - and staff the Main Kitchen, where they transform literal tons
of ingredients into the dishes that will be part of visitors' lifelong Derby memories.
"The Kentucky Derby is described as 'the most exciting two minutes in sports,' but for Penn
College students, it's the most exciting week of immersive learning the culinary world has to offer!" said Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts at the college. "The Derby partnership provides our students with real-world practice at a scale unachievable in lab. Students benefit from Levy Restaurants' outstanding leadership, state-of- the-art facilities and menus on point with national trends. We are Penn College proud to be a part of this long-standing tradition of excellence."
Students were selected for paid Derby Week internships during on-campus interviews with staff from Levy Restaurants at Churchill Downs.
Students will be accompanied by Niedermyer and Chef Mike S. Dinan, sous chef for Le Jeune Chef Restaurant, a live-learning lab for the college's baking and culinary students.
Penn College students slated to complete Kentucky Derby internships, listed by major:
Applied management
Kade N. Chrostowski, of Moorestown, N.J., and Kayla M. Wilson, of Williamsport (both are also
majoring in culinary arts technology)
Baking & pastry arts
M.J. Harbron, of Pottstown; Sofie E. Howard, of South Williamsport; Hope G. Lomarro, of
Exton; Autumn B. Stanley, of Lincoln University; Jalen J.L. Stunkard, of New Fairfield, Conn.;
and Luke C. Whipple, of Shamokin Dam
Business administration
Kylee P. Albert, of Boyertown
Business management
Melyce E. Kenyon, of Granville Summit (holds a 2017 degree in culinary arts technology), and
Anna R. Lundin, of Kersey
Culinary applications
Alicia M. Walters, of Osceola
Culinary arts technology
Noah W. Beck, of Port Matilda; Jordan S. Brouse, of Northumberland; Daniel S. Gray, of
Millheim; Kyle F. Group, of Gettysburg; Kelsyn M. Hart, of Linden; Kylie R. Landon, of Canton;
Maggy R. Langendoerfer, of Waymart; Jared D. Schwenk, of New Ringgold; Maddi H. Smith, of
York; and Gunner T. Vuocolo, of Lock Haven
Professional baking
Carter P. Gordon, of Lancaster