Le Jeune Chef Restaurant
Lifelong Education Center, Rm. B107 · For reservations phone (570) 320-CHEF or (570) 320-2433
Fall 2008 - Student Features
Breakfast & Brunch
- Student Managers to be determined
Regional American Cuisine Dinner
- Chris Stokoe , Theme: Buy Fresh Buy Local , Date: Friday, September 12, 2008
- Noah Bech , Theme: California Fusion , Date: Friday, September 19, 2008
- William "Brady" West , Theme: Pacific Northwest , Date: Friday, September 26, 2008
- Amy Lizee , Theme: Southwest , Date: Friday, October 03, 2008
- Pamela Staib , Theme: Chesapeake Bay , Date: Friday, October 10, 2008
- Michael Bennett , Theme: Floribbean , Date: Friday, October 24, 2008
- Stephanie Davis , Theme: Heartland , Date: Friday, October 31, 2008
- Jeffrey Byron , Theme: New England , Date: Saturday, November 08, 2008
- Derek Long , Theme: Susquehanna River/Pennsylvania Dutch , Date: Friday, November 14, 2008
- Michael Palm , Theme: Deep South , Date: Friday, November 21, 2008
Breakfast & Brunch
Regional American Cuisine Dinner
Chris Stokoe
- Hometown: Hatfield
- Theme: Buy Fresh Buy Local
- Date: Friday, September 12, 2008
Why he chose to pursue a culinary-arts education: I love to cook for people.
Culinary inspirations: Anthony Bourdain
Future: I would like to continue my travels and hopefully find a job abroad.
Noah Bech
- Hometown: Philadelphia
- Theme: California Fusion
- Date: Friday, September 19, 2008
Why he chose to pursue a culinary-arts education: My mom, my love for food and my passion for the art of food
Culinary inspirations: Anthony Bourdain, Alton Brown
Future: I would like to start out doing high numbers, then probably move on to a more fine-dining setting.
About his menu: This California Fusion menu is a nice mix between American and Asian. It is also nice and hearty.
William "Brady" West
- Hometown: Wyomissing
- Theme: Pacific Northwest
- Date: Friday, September 26, 2008
Why he chose to pursue a culinary-arts education: I always loved cooking, and my first job was in a restaurant.
Culinary inspirations: My mom and stepmom started me on my cooking career, and Alton Brown inspired me to become a chef.
Future: I'd like to work my way up to become an executive chef and then teach. I'd like to go down South or out West and work in a high-capacity kitchen.
Amy Lizee
- Hometown: Lititz
- Theme: Southwest
- Date: Friday, October 03, 2008
Why she chose to pursue a culinary-arts education: I have always loved food and serving people. Every day brings a new challenge; I am constantly learning.
Future: After college, I would like to work as a chef in some sort of supervisory position and continue to look for opportunities to travel. Eventually, I would like to open my own restaurant or bed and breakfast.
About her menu: I am really excited about getting the chance to do the Southwest menu. It is going to be flavor packed! The menu will include corn crepes with a coffee barbecue sauce, shrimp tamales, a roasted poblano and potato soup, a chilled avocado soup, a smoked Texas game-bird salad, sea scallops, "Pechugias Bahia" (a marinated, grilled chicken breast), roasted pork loin with a unique mole sauce, lobster enchiladas, and a variety of cheeses.
Pamela Staib
- Hometown: Riverside
- Theme: Chesapeake Bay
- Date: Friday, October 10, 2008
Why she chose to pursue a culinary-arts education: I picked culinary arts because I grew up watching my parents and my older brother cook. I also started cooking, which grew from a hobby to a passion. I love to cook.
Culinary inspirations: My parents and older brother, who aren't professionals but cook like they are.
Future: After graduation, I plan on moving out of Pennsylvania and getting a job at a quick-paced, big-city restaurant.
About her menu: My menu is a lot of fresh seafood, fresh greens and some "back-bay" game.
Michael Bennett
- Hometown: Elmira, N.Y.
- Theme: Floribbean
- Date: Friday, October 24, 2008
Why he chose to pursue a culinary-arts education: Girls like a man who can cook.
Culinary inspirations: Joel Dincher
Future: I'd like to work in a corporate kitchen on the Southeast Coast.
Stephanie Davis
- Hometown: Ford City
- Theme: Heartland
- Date: Friday, October 31, 2008
Why she chose to pursue a culinary-arts education: My love for food and a desire to do better. I enjoy trying new things and testing new flavors.
Culinary inspirations: Just cooking with my family throughout the years - homemade, great food was my inspiration.
Future: I would hope to someday own a successful catering business after working in the field.
About her menu: A very hearty spread from the Great Plains: sausages, buffalo, potato salad
Jeffrey Byron
- Hometown: Milford, Conn.
- Theme: New England
- Date: Saturday, November 08, 2008
Why he chose to pursue a culinary-arts education: I love to cook for people.
Culinary inspirations: My father, James Byron, who has been cooking at home for 30 years, and my cousin, Executive Chef Cary Fanning, of the Birchwood Country Club in Westport, Conn.
Future: I hope to get a job as a sous chef or some type of managerial position; I don't know where yet.
Derek Long
- Hometown: Mifflinburg
- Theme: Susquehanna River/Pennsylvania Dutch
- Date: Friday, November 14, 2008
Why he chose to pursue a culinary-arts education: I love to cook.
Culinary inspirations: My boss, Josh Ruhl
Future: I'm going to continue working for S&M Catering.
Michael Palm
- Hometown: Airville
- Theme: Deep South
- Date: Friday, November 21, 2008
Why he chose to pursue a culinary-arts education: I've always liked to cook.
Culinary inspirations: Wolfgang Puck, Alton Brown
Future: I would like to work at a resort and do banquets.
About his menu: Appetizers: Deep South egg rolls; scallops and braised pork belly. Soup: Black-eyed pea and okra; creamy peanut butter. Salad: Garden and herb salad; hoppin' John salad. Entree: Chicken saute with Kentucky bourbon; pomegranate-molasses glazed boar loin; fried oysters; sauteed grouper; braised short loin, more grits, served with a Syrah glaze.