Pennsylvania College of Technology business and hospitality program students cater to Little Leaguers at World Series
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When Little League reached out to Penn College about an opportunity for students to cater at the Little League World Series, it was an easy decision to say yes.
The business and hospitality program at Penn College tries to connect its students to live learning events where they can connect both learning with action. What better way for future chefs and cooks to get hands on experience than catering for 16 United States teams and its 12-year-old players?
"What we were thinking when it was first brought to us was we can give the students experience at the beginning of the semester," Penn College director of sales and restaurant operations for Le Jeune Chef Michael Triassi said. "Feeding 12 year olds is different than fine dining. It gives them a broader aspect."
Penn College assistant dean of business and hospitality Brian Walton admitted that it was a bit of a daunting task to cater for 16 teams over a 10-day stretch, but it was something the students at Penn College were more than up to.
"Logistically yes, it's a little bit more of a daunting task, but it's something we were definitely up to," Walton said. "Our facility and Le Jeune Chef staff worked up the production plans. The summer interns are integral with setting everything up when students got here in August so we could get it running and get the kids good food."
The food is prepared at Penn College's campus and then brought over to the Series for the teams and players. According to Triassi, the team works about a day or two ahead to not get behind. The students bring out breakfast first thing in the morning. If needed, the students bring over some items the night before that will be needed for breakfast.
"The day of, we're heating things up, bringing things over and going onto the next day. That's how you do a business like this," Triassi said. "If you're doing lunches and dinner the day of, you'll be behind the whole time."
For many of the students in the hospitality program, they didn't get a lot of experience last year with live cooking and preparation. Due to the COVID-19 pandemic, Le Jeune Chef was not opened last year and only did limited take out options.
Catering the Little League World Series is the first hands-on approach to a live situation for many.
"We got a year's worth of service who never served a live meal or timed out a live meal," Walton said. "These students specifically need more practice and more face time with clients and actual guests. This is a big celebration to reopen post shutdown."
For the students at Penn College who get to take part in the experience, it's been more than rewarding. Prior to the Series starting, one student who was preparing meals and serving the kids who were at the Little League Complex told Walton that he was having an amazing time.
"I love it, they're calling me chef. They're so happy. The smiles on their faces are great," the student told Walton.
"That's just one experience," Walton noted. "He didn't get that live interaction last year and he's enjoying this."
It's been a rewarding experience so far as the Series has just begun.
"Those kids come back and they spread the word to other students. We have a lot of volunteering with this, and when they come back (from Little League Complex), we get a couple more volunteers that may not have come from them spreading the word," Triassi.
This year's Series is scaled back. There aren't tens of thousands of fans lining the hill outside of Lamade Stadium. The only fans seen are the families and friends of the 16 United States representatives here. While the typical excitement isn't there with crowds, Penn College is glad they're able to provide something special for the players.
"We were thrilled when we were asked to do it. Like we told them when we put the menus together, we're feeding 12-year-old kids and putting a Le Jeune Chef spin on it," Triassi said. "Every couple of days, we pick a region and serve food from that area. That way teams from that area have a little bit of comfort food they may be used to."
Walton also noted putting a Le Jeune Chef feel on dishes while preparing the menus and getting an idea and inspiration of what to make.
Often times, chefs -- be it at Le Jeune Chef or any restaurant -- don't get recognition. But at the Series, the students who are preparing the meals are front and center with the players and being noticed.
"A handful are over there working (on site) and that's another aspect of it. A lot of time they're just in the kitchen and don't get noticed, but in front of the kids and guests? They're super excited," Triassi.