Culinary arts students to present menus from across the U.S.
In the coming weeks, Pennsylvania College of Technology culinary arts students will practice kitchen management skills as they serve a series of dinners featuring American regional cuisine in Le Jeune Chef Restaurant. Served Wednesdays, March 20 to April 24, each week’s menu features signature cuisine from a different corner of the U.S. – from New Orleans’ Cajun and Creole flavors to New England’s famous seafood. Each dinner is managed by either one or two students, who serve as sous chefs to course instructor Chef Amanda L. Farr-Lepper, assistant professor of culinary arts. ...