Culinary Connection Photos and Bios 2016

PA Preferred TM Culinary Connection Stage Chef Bios 2016

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PENNSYLVANIA COLLEGE OF TECHNOLOGY

Pennsylvania College of Technology is Pennsylvania's premier technical college and an affiliate of The Pennsylvania State

University. Degrees offered represent more than 100 career fields ranging from manufacturing, design, transportation,

construction, and natural resources to hospitality, health, business, and communication. Students in Pennsylvania College of

Technology's Culinary Arts Technology major are training for food preparation and supervisory positions in hotels, resorts, and

restaurants. The College’s main campus is located in Williamsport, PA. Chef Paul Mach, a Professor at Penn College's School

of Hospitality, is a Chef, Author and Host of the TV show “You’re the Chef.” The team of Penn College culinary students is led

by Chef Mike J. Ditchfield, Instructor, Hospitality Management/Culinary Arts and Chef Paul E. Mach, Assistant Professor,

Hospitality Management/Culinary Arts.

MIKE DITCHFIELD

Instructor, Hospitality Management/Culinary Arts

Pennsylvania College of Technology


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Michael J. Ditchfield has earned his Master of Science degree in Education from Wilkes University and a Bachelors of Science

degree from the Pennsylvania College of Technology in Culinary Art’s Technology. He has earned an Associate in Applied

Science degree and has studied at the Culinary Institute of America as part of their Continuing Education Program in

Professional Chef’s Skill Development, Garde Manger, Baking and Pastry Arts, Seafood Cookery, and Sauce Cookery.

Mr. Ditchfield was awarded the Excellence in Teaching, Distinguished Teaching Award in May of 2011. The award was “in

recognition of excellence in instruction and quality service to students”

Michael presently teaches Regional American Cuisine, Catering, Meat Fabrication, and Advanced Dining Room Management.

He also is an internship coordinator. Mr. Ditchfield is an American Culinary Federation Certified Executive Chef and a

Certified Culinary Educator.

Mike has also worked in three Ritz Carlton properties for personal enrichment and skill development, most notably the Ritz

Carlton, Buck Head in Atlanta for the 1996 Summer Olympic Games.

Mike works extensively with organic and sustainable farmers. He considers them to be primary sources of the fine ingredients

needed to prepare excellent cuisine. His classes often involve trips to an organic farm, trout nursery, a winery, food

demonstrations at local grower’s markets, harvest dinners, and sourcing out quality food and producers.


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BILL COLLIER

Executive Chef, BRICCO

Born and raised in the quaint town of Elizabethville, Pennsylvania, William Collier embraced the family culture and the

simplistic tradition of farm to table. Kitchen skills and practices were taught to him by his mother and grandmothers. Collier

also benefitted from having an uncle as a butcher whose techniques and skills were not lost on his young apprentice. Armed

with a vast arsenal of culinary strengths Collier set off to refine his techniques and expand his repertoire at the Pennsylvania

Institute of Culinary Arts in Pittsburgh, PA.

After college William began his official culinary career in the kitchen at the Hilton Harrisburg. In 2008 he made the move to

Bricco as Sous Chef and in 2010, was promoted to Executive Sous Chef. Even though William loves to create wonderful dishes

and timeless favorites for the guests at Bricco, his most favorite time is spent with his wife and three children at home amidst

the mountains and streams of North Dauphin County. In 2014, he was promoted to Executive Chef.


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GINA NEELY

Gina Neely burst onto the scene in 2008 by starring in the hit show Down Home with the Neelys, which became the highest-

rated series debut in the history of Food Network’s “In the Kitchen” block. The show immediately connected with viewers

nationwide by showcasing Gina’s love for family, food and the enjoyment of life.

Following the tremendous success of her television show, Gina released her first cookbook , Down Home with the Neelys,

which quickly earned a place on The New York Times bestseller list. A hit show and a bestseller soon lead to Gina’s prime time

television debut as the host of Food Network’s Road Tasted with the Neelys. Enjoying continuing success in television, 2011

proved to be a tremendous success for Gina with the release of a second book, The Neely’s Celebration Cookbook. Gina

released her third cookbook, Back Home with the Neelys, in 2014.

As a top rated television personality and best-selling author, Gina has performed live for thousands of fans all over the country,

not only showcasing her skills and fun-loving approach to cooking, but also sharing her perspectives on life, love, and the issues

facing women in their personal and professional lives. Taking great pride in her success as an entrepreneur, Gina loves to share

her positive outlook with audiences in and out of the kitchen. In a highlight of her speaking career, Gina was invited by the

President and First Lady to take part in the 2012 White House Easter Egg Roll.


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Gina has enjoyed successful endorsement relationships with Kraft Foods, Sam’s Club and Spectrum Brands, who recently

engaged her as the national spokeswoman for the George Foreman Grills Weight Loss Challenge where she promoted healthy

cooking and lifestyle changes.

Gina has appeared on national TV and radio shows such as The Talk (as a guest and a co-host), The Steve Harvey Show, The

Rachael Ray Show, The Wendy Williams Show, Anderson Cooper Live!, The Monique Show, Good Morning America, The

TODAY Show, The View, The Chew, Katie and Tyler Perry’s Meet the Browns. In print, Gina has been featured in People

Magazine, O Magazine, Ebony, Essence, The Wall Street Journal, Black Enterprise, USA Today and Food Network Magazine.

Craig Deihl

Executive Chef, Cypress; Artisan Meat Share

Born & raised in Danville, Penn., Chef Craig Deihl grew up in a quintessential American household, where every evening

dinner was on the table by the time his father was home from work. His mother, an “unbelievable” cook, graced the family’s

table with homespun meals—a ritual which remains to be one of the biggest influences he has had as a chef.

Deihl is a founding member of the Butcher’s Guild, a network of meat professionals that promotes responsible butchering

through education and community. Deihl was chosen in 2010 as Chef of the Year by the Charleston chapter of the American


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Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for best chef

Southeast, and was a nominee for the award in 2011 and 2012, as well as a semi-finalist again in 2013. Since 2011, he has led

Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food

choices through classroom demonstrations, after-school programs, tastings and professional development.

Through a partnership with the American Livestock Breeds Conservancy (ALBC) and farmer Gra Moore of Carolina Heritage

Farm, Deihl had the opportunity to be the first chef in over 100 years to utilize the rare American Guinea Hog. This same

passion for preserving meat prompted him to adopt the CSA-like concept for meats, Artisan Meat Share (AMS). From 2009-

2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in

what Deihl describes as a win-win scenario for both. In September 2014, Artisan Meat Share opened at 33 Spring St., providing

a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered

meat and delicious sandwiches.

To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress.

The Bar-B-Que Mayham Competition Team: Jerry Gates – Pitmaster and Head Cook& Charlie Hornbaker – Pitmaster


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Jerry Gates and Charlie Hornbaker’s love for BBQ led them to sign up and compete in the 4th Annual Keystone Classic

Barbeque competition, part of the Keystone International Livestock Exposition. In fact, for the past four years they have

competed in 8 to 10 competitions each year. Along the way they have won multiple awards, finished in the top 10 and have

been among the top 500 teams in the KCBS overall standings.

In 2015, the Bar-B-Que Mayham Competition Team took first place in the Blue Ribbon Better Blend Burger, which was

sponsored by the PA Preferred program, the American Mushroom Institute and Hoss’s Steak and Sea House.

The team also offers catering for any occasion, and have catered to groups from 20 to over 800 people. They invite you to visit

their website www.barbquemayham.com where you can view their catering menu, as well as their BBQ tips. Follow them on

Facebook at Bar-B-Q Mayham Competition BBQ Team & Catering.

Lance Smith

Executive Chef, The Millworks

Currently as Executive Chef at The Millworks, Lance focuses on creating seasonal sustainable menus for the hyper local driven

restaurant. Prior to taking the helm of The Millworks kitchen, Lance was a part of the critically acclaimed SMOKE restaurant


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in Dallas, TX. Lance had spent three years as Chef de Cuisine, assisting James Beard Award winning Chef Tim Byres in

creating one of the leading restaurants nationally in wood fire cuisine. His inventive style and extensive knowledge has allowed

Lance to help create modern, comforting and flavorful menus adored by all diners.

Prior to his position at SMOKE, Lance assisted in running the second location of the popular Tillman’s Roadhouse in Fort

Worth, Texas as Chef de Cuisine. Early in his career, he relocated to Seattle, Washington to educate himself in Pacific

Northwest Cuisine as the Sous Chef for Google. Lance graduated with a Bachelor’s of Science in Culinary Arts from the

Pennsylvania College of Technology. His extensive education in classic cooking techniques provided him the opportunity to

work directly with Stephen Pyles, one of the founders of modern Southwestern Cuisine. With both knowledge and skill, Lance

quickly climbed the ranks at Stephen Pyles, The Restaurant. He later became Executive Sous Chef, which allowed him the

privilege of working directly with Pyles, and assist in creating the well-rounded, creative chef he is today.

Mandisa Horn

Executive Chef and Owner, Horn O’ Plenty

Mandi Horn was selling produce from her 270-acre organic farm, but had a sense that her buyers weren’t using the bounty to its

fullest. Then a Bedford building – partly constructed in the 1770s – went up for sale. “I had this vision of it being a restaurant,”

says Mandi. “And I said, ‘Somebody ought to do that.’” Many restaurants don’t have the flexibility to put seasonal vegetables


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on the menu. At Horn O Plenty, the menu is a chalkboard on which you may find organic grass-fed beef burgers with fresh beet

ketchup, wood-fired pizza topped with local yogurt and arugula pesto, or trout that was swimming that morning and smoked

over apple wood in the afternoon. When a farmer drove up with too much kohlrabi, “That night we had kohlrabi on the menu,”

says Mandi. “People don’t realize how delicious it can be.” With its ever-changing menu of locally grown and raised foods,

Horn O Plenty is attracting a health-conscious, freshness-loving clientele from all over the region. “They can come in and sit

down and have a meal at a restaurant,” Jeff Horn says, “and feel good about it.’ Jeff and Mandi’s mission is to nurture a

sustainable connection between the restaurant and local farmers and the land we all share. They strive to build a community

which links the people who produce and serve food and their restaurant customers. Thus, the seasonably focused and ingredient

driven menu reflects the local harvest and as they bring their eaters the best of each season on a daily basis. Because the owners

of our restaurant are part of the local farming community themselves, it is possible to serve the freshest local produce at every

season. Through their intimate connection with their own farm and those of their neighbors, they intend to nurture a close

relationship between the people who grow the food and those who eat it. They also want to support the growth of agriculture in

their beautiful part of western Pennsylvania, strengthening their own community, and local economy.


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PAUL MACH

Assistant Professor, Hospitality Management/Culinary Arts

Pennsylvania College of Technology

Chef Paul Mach is an Assistant Professor in the School of Hospitality at the Pennsylvania College of Technology in

Williamsport, PA, a Certified Specialist of Wine from the Society of Wine Educators, and in 2001 was the 20th recipient of

Penn College’s Veronica Muzic Master Teacher Award.

He is very active beyond the classroom, most notably as the co-host of the popular public television cooking series “You’re the

Chef”, as well as the author of the shows companion cook book of the same name. He currently contributes to ‘Inside

Pennsylvania’ quarterly periodical with new recipes and tips for improving everyone’s home cooking.


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He has taken his students and cooked for thousands at 23 Kentucky Derby and Breeder’s Cup events, as well as the Ryder Cup

at Valhalla CC in Louisville, KY and for over the 23 years of the Harvest Festival at Hunt Country Vineyards in the Finger

Lakes of New York State.

Chef Paul has created and hosts: “Iron Beverage” Beer Versus Wine dinner events for restaurants and their guests and staff. He

presents seminars on food, wine and beer at regional restaurants, the PA Farm Show at the Complex in Harrisburg, America’s

Grape Country Wine Festival in the Lake Erie Wine Region and the Finger Lakes Wine Festival, where he serves both as

Bacchus, Host of the Festival and the Guest Chef of the Festival Tasters Banquet.

WES TROUT

District Sales Manager and Product Trainer for BSH Home Appliances


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Wes is the District Sales Manager and Product Trainer for BSH Home Appliances − the makers of Bosch, Thermador and

Gaggenau appliances. Prior to working for BSH he spent 12 years as a chef in the Baltimore, Philadelphia and Central

Pennsylvania areas. When not selling appliances Wes enjoys cooking for family, friends, and catering small events.

Brian Little

Executive Chef, Six Penn Kicthen

Brian Little spent most of his childhood in Vermont where his grandparents had a small farm with mostly lamb, pigs, cattle,

chickens, and where they grew a lot of vegetables. Chef Little’s upbringing in such environment heavily contributed to his

appreciation of farm to table cooking and food in general. He developed an appreciation for all the hard work that goes into

raising and slaughtering the animals, as well as growing and harvesting the vegetables. When he was 13 years old, Chef Little

got his first job washing dishes at a restaurant called Lloyed Hills in New Hampshire. Although he studied Business and Music

Theory in College, Chef Little realized that his calling was in the food industry. He got his first cooking position at the Cold

Mountain Café, where he fell in love with the intensity and creativity of cooking. Later, he took a position at The Corner Room

in Portland where he learned the intricacies of making fresh pasta, breads and cured meats. Later, Chef Brian moved farther

north to a town called Waterville where for a first time he got the opportunity to run his own place and exercise his creative

freedom, at a restaurant called Apollos Bistro. Hi next endeavor took him to Pittsburgh, PA where he met the chef and owner of

Salt of the Earth, Kevin Sousa. Kevin’s teaching influenced him profoundly and soon, Chef Little became his Sous Chef. After

two years at Salt, he moved on to Casbah, where he worked as a Sous Chef under Chef Eli Wahl. Soon after that, he was offered


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an Executive Chef Position at an up and coming restaurant in Lawrenceville, PA, called Tender Bar and Kitchen, which, under

Chef Little’s leadership was named one of Pittsburgh’s best restaurants. Currently, Chef Brian Little is the Executive Chef at

Six Penn Kitchen, located in the heart of downtown Pittsburgh. He proclaims Six Penn to be his favorite, from the long list of

restaurants he has worked at. He calls it his biggest challenge but at the same time – one that offers him an incredibly rewarding

experience. Chef Little is recently married and has a 6 months old son. He is grateful for not only the opportunity to have a

career that he is so passionate about, but also one that allows him to provide for his family.

ALLAN RUPERT

Executive Chef

Hollywood Casino at Penn National Race Course

Grantville, PA

Chef Rupert has graduated from the AOS Culinary Institute of America in Hyde Park, NY. He has worked as a Chef at Caesars

Palace, Caesars Lake Tahoe, LaJolla Beach & Tennis Club, and Sky City at the Needle in Seattle. He is currently the Executive

Chef at Hollywood Casino at Penn National Race Course. Chef Rupert describes himself as a husband, father and all around a

great guy.


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James & Dorothy Oswald

Founders and Co-Directors

Institute for Plant Based Nutrition

Jim & Dorothy Oswald are experienced educators committed to plant based nutrition through vegan education. They are

Keystone members of the Pennsylvania Vegetable Growers Association and Pennsylvania Nut Growers Association. In 1995,

Jim and Dorothy organized the Institute for Plant Based Nutrition, which is a group of highly motivated, committed plant eaters

and growers who bring over a century of life experience to educating all publics about the benefits of plant-based nutrition.

Jim was raised in a Texas Panhandle town, where his family grew vegetables for the first school lunch program in 1940 and

alternately lived on a New Mexico ranch. He has served in professional education, locally, nationally and around the world

since 1958 as an educator at all levels, researcher, author, speaker, project manager, instructional development specialist and

organizer. His students and long time associates currently work around the world.

Dorothy was raised on a Texas Panhandle grain farm. She earned two degrees, one in "Homemaking" and another in "Hotel,

Restaurant and Institutional Management" with an emphasis on nutrition.

Jim and Dorothy have raised three children, lived coast to coast in a variety of communities, and have been described by their

family physician of twenty years as "the healthiest family in Bala Cynwyd, Pennsylvania." They are committed to active

participation in plant-based nutrition education wherever opportunities arise. From mentors Scott and Helen Nearing they

learned "Wherever you are, do the best you can with whatever you have, and be kind." Today they will demonstrate how to

prepare their signature "Rainbow Tofu Lasagna" using Pennsylvania grown produce.


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Erin Long, MS, RDN, LDN

Retail Healthy Living Coordinator

Weis Markets, Inc.

As Retail Healthy Living Coordinator and Registered Dietitian at Weis Markets, Erin Long coordinates and organizes health

and wellness events at both the store and community levels. She enjoys sharing nutrition and wellness tips to customers at Weis

Markets through Cart Smart™ grocery store tours, tasting events, cooking demos and nutrition workshops. Erin also delivers

nutrition and wellness advice to people of all ages in the community at local YMCAs, hospitals, gyms, libraries and health fairs.

Kathryn Long, RDN, LDN

Healthy Living Coordinator

Weis Markets, Inc.

Kathryn Long is a Healthy Living Coordinator and Registered Dietitian at Weis Markets. She’s involved in many health and

wellness initiatives for Weis Market’s associates and customers, including associate wellness programming, community events,

Cart Smart grocery store tours and the Mystery Tours children’s field trip program.


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WALTER STAIB

Owner & Executive Chef

City Tavern

A third-generation restaurateur with more than four decades of culinary experience, Chef Walter Staib is an author, Emmy

Award winning TV host, James Beard-nominated chef and culinary historian. He began his career in Europe, receiving formal

training in many of Europe’s finest hotels and restaurants.

As founder and president of Concepts By Staib, Ltd. (est. 1989), a global restaurant management and hospitality

consulting firm, Walter Staib has opened more than 650 restaurants worldwide. He is currently the driving force behind

Philadelphia’s City Tavern, a faithful recreation of an original 18th century tavern and Concepts By Staib, Ltd.’s flagship

operation.

Staib founded the Caribbean Culinary Federation and organized the first Caribbean culinary competition between 15 countries

in the Caribbean. He was also the first inductee into the Caribbean Culinary Hall of Fame, and his efforts to promote Caribbean

cuisine outside the Caribbean.


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Chef Staib has also authored six cookbooks. Walter Staib has made numerous appearances on local and national cooking

shows, such as 60 Minutes, the Today show and the Food Network’s “Best Thing I Ever Ate” and “Iron Chef.” He is the host of

A Taste of History, which just received the 2012 James Beard Foundation nomination for Best TV Show On Location and was

awarded four Emmy awards, including two best hosts. The show is a vehicle for Staib to share 18th century cuisine with a

growing audience.

Chef Staib’s culinary excellence has earned him numerous other awards, among them the prestigious Chevalier de

l’Ordre du Mérite Agricole de la République Francaise, awarded in 1987. In 1996 he was also appointed the First Culinary

Ambassador to the City of Philadelphia. In July 2006, he was named and remains the Culinary Ambassador to the

Commonwealth of Pennsylvania. The same year, he was also awarded the Seven Stars & Stripes Award for Excellence in

Hospitality. German President Dr. Horst Khler conferred the Knight’s Cross of the Order of Merit of the Federal Republic of

Germany upon Staib in May, 2007. He also won the National Restaurant Association Keystone Humanitarian Award

(Pennsylvania) that year. In 2008, the German-American Chamber of Commerce, Inc. granted him the Award of Leadership &

Service. In 2009, he received Entrée of the Year by Philadelphia Magazine. He was awarded the Silver Medal Award by the

American Culinary Federation in 2010. The Colonial Society of Pennsylvania gave him the 2011 Contemporary Pioneer Award,

and he was voted the Top Philadelphia Chef in the Condé Nast Cadillac Culinary Challenge in 2011. He was bestowed the

Distinguished German-American of the Year in 2012 and won the regional 2012 Independent Restaurateur of the Year Award.

In 2013, he received the WHYY Best of the Chefs Award, Best of the Chefs in America Award and the Charles Thomson

Award given by the Harriton House foundation. In 2014, the Daughters of the American of Revolution awarded him the Patriot

Award.

Mrs. Frances Wolf

First Lady of Pennsylvania

The daughter of an American diplomat, Frances Donnelly Wolf, born in Brooklyn NY, grew up abroad, living in Iran,

Germany, France, Pakistan and Great Britain. Frances is an oil painter, drawing inspiration from the written word in both poetry

and prose. Her work is shown in galleries and museum exhibitions throughout Pennsylvania.


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Prior to her work as an artist, Frances has had a rich professional career. She worked in the Consular section of the American

Embassy in London where she reviewed visa applications for visitors to the United States. She was also a market researcher at

Cahners Publishing Company, currently known as Reed Business Information, in Boston where Frances and Tom lived as he

pursued his doctoral studies at M.I.T. She reviewed the placement of advertisements in the company’s publications and

analyzed their effectiveness to their readers. Returning to Tom’s hometown, Frances joined Buchart Horn, a leading

engineering, architecture and planning consulting firm based in York, Pennsylvania. Here she specialized in securing and

planning for water distribution and wastewater systems for communities both in Pennsylvania and beyond.

Frances has been actively engaged in the civic life of her York County community where she has focused on issues concerning

urban redevelopment and education. For several years she volunteered extensively in the public schools her and Tom’s

daughters attended, eventually organizing and heading a young author’s workshop for elementary school students. Frances has

held leadership positions on the boards of the York County Community Foundation; the York County Planning Commission;

York’s Martin Memorial Library; Atkins House, a halfway house for female offenders; the York Jewish Community Center; the

Women’s Giving Circle of York; and Franklin & Marshall College.

Frances earned a BA in South Asian History from the School of Oriental and African Studies of the University of London,

England. She has taken graduate planning courses at Boston University and architectural design courses at the Boston

Architectural Center. She holds a second BA from Franklin & Marshall College in Studio Art and History of Art. Frances also

earned an MA in History of Art from Bryn Mawr College where her thesis focused on three paintings by Diego Velazquez.

Frances became the 45th first lady of Pennsylvania when Tom was sworn in as Pennsylvania’s 47th governor on January 20,

2015.

Frances and Tom live in his hometown of Mt Wolf. They are the very proud parents of two grown daughters, Sarah, an architect

and Kate, a geologist and son-in-law, Jamie, a property developer.


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BARRY CRUMLICH

Executive Chef

PA Governor’s Residence

Executive Chef Barry Crumlich has more than 30 years of experience in the culinary field. With a career path that started in the

culinary industry at the age of 15, he graduated from the Mount Joy Culinary Program in 1988 and apprenticed under numerous

chefs in the central Pennsylvania area. Prior to accepting his position at the Pennsylvania Governor’s Residence in March 2002,

his culinary background was primarily in the private club setting. Beyond the scope of Chef Crumlich’s daily schedule, which

includes providing meals and catering events for the First Family of Pennsylvania, he has also made it a mission to help

promote the PA Preferred Program and their work to educate the public on the benefits of buying fresh, local produce. Chef

Crumlich has embraced this approach in the daily operations of the Governor’s Residence as well, and was instrumental in

establishing a strip garden and two bee hives on the property, offering fresh produce and honey for smaller events. Chef

Crumlich also sits as a member of the student advisory board for the Pennsylvania School of Culinary Arts and enjoys

mentoring students who are entering the journey into the culinary industry.


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DAVID TADDEI

Executive Chef

DelGrosso’s Amusement Park, Inc. and Marianna Foods, Inc.

Executive Chef David Taddei joined the culinary staff in the “Kitchens of DelGrosso” in 2012. Chef Taddei is the Executive

Chef for DelGrosso Amusement Park, Inc. and Marianna Foods, Inc. responsible for all food production and the staff of our

DelGrosso’s Amusement Park kitchens and Marianna’s Fundraisers. Chef Taddei has over 30 years of culinary experience,

formerly serving as the Executive Chef at The Allegro Restaurant and Scotch Valley Country Club, both in Altoona, PA.


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Mark Spedale

Co-Founder & CEO

Primizie Snacks

Mark Spedale is the Co-Founder and CEO of Primizie Snacks where he brings his passion for a “chip” he created over 10 years

ago. Raised on his family’s Italian cooking, Mark was always surrounded by people with a love for creating food. Mark began

his professional training in 1992 in the Culinary Arts program at the Art Institute of Houston. Mark made is way to sous chef

then executive chef positions at established fine dining restaurants and hotels in Houston, Portland, Oregon and San Antonio

before he settled in Austin. In 2000 Mark opened his first solo venture, Primizie Catering. Mark and his wife Lisa grew the

business to be one of the most innovative and premiere catering companies in the Austin area. In 2007 in tandem with the

thriving catering business, Mark opened Primizie Osteria an upscale neighborhood Italian café and wine bar where he was able

to incorporate local flavors and ingredients into his classic Italian dishes. After being a chef for over 20 years Mark decided to

take a leap of faith with the encouragement of his customers, family and friends and launch a line of snacks called Primizie

Crispbreads. Today, Mark leads all product development and production bringing flavor audacity and culinary passion into

Primizie Snacks’ core values every day.


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David Santucci

Regional Sales Manager

Country Fresh Mushroom Co.

Dave Santucci’s family began growing mushrooms in Avondale, Pennsylvania, back in 1908, when his great-grandfather first

came to America from Abruzzi, Italy. At the time, the art of cultivating mushrooms was very new, and Dave’s great-

grandfather built what would become a family mushroom business around the hard work and experimentation required to raise

mushrooms. Growing up in a traditional, multi-generational Italian-American family, Dave inherited a love of good food and

developed an early interest in cooking. Many of Dave’s favorite recipes revolve around savory vegetables, and many of his best

dishes include mushrooms – white, brown, or exotic mushrooms that get roasted, sautéed, grilled, braised or stewed for a wide

variety of umami-rich flavors and textures. Dave currently works as regional sales manager for Country Fresh Mushroom Co., a


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co-operative venture comprised of multiple family-owned mushroom farms. He especially loves working with customers to find

new ways to cook and serve mushrooms, and is totally at home at the stove – whether he’s developing new recipes, giving

cooking demonstrations for a crowd, or simply cooking for family or friends.

Daniel Lieber

Director of Culinary Sustainability

Sodexo Campus Services

Daniel Leiber started in the hospitality industry in 2001 as a prep cook/dishwasher at the Ardsley Country Club in Westchester

NY. In 2003 he attended The Culinary Institute of America, graduating with his bachelors in Hospitality/hotel, restaurant


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management. His studies focused on sustainable agriculture, which spurred his passion for farm-to-table dining. Currently, he

is employed by Sodexo, as the Director of Culinary Sustainability for Campus Dining in the Lehigh Valley. In this capacity he

works closely with area farmers to promote and support local agriculture. Chef Dan has worked in the hospitality industry in

every facet from pub to fine dining, and both front and back of the house. As a world traveler/eater, he has lived in Hong Kong,

Europe, Hawaii, Australia, and Mexico. In addition to being a chef, Dan owns a farm in Pen Argyl, PA, where he grows

vegetables and raises hogs, sheep, goats, chicken and duck, and pigeon, which he sells to local chefs, and restaurants in NYC.

Chad Licsko

Executive Catering Chef

Lehigh University


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Executive Chef Chad Licsko grew up in the Poconos and started cooking at 14 years old at Bailey's 2 Cafe and the Hampton

Court Inn in Mt. Pocono. He followed his passion for food at the Culinary Institute of America. After graduation in 1994, Chef

Licsko worked in various restaurants in Pennsylvania. Later, he moved to California and worked in Lake Tahoe and San

Francisco. In California, Chef Licsko gained most of his fine dining experience at the Mandarin Oriental Hotel. After two years

in San Francisco, Chef Licsko returned to the East Coast and took a position at the Gramercy Tavern in New York City where

he worked under the tutelage of Chef Tom Colicchio. Chef Chad has been working with Sodexo in various roles for the past 15

years and is currently the Executive Catering Chef at Lehigh University in Bethlehem, PA. Chef Licsko’s deep talent and

unique style have earned him awards from Sodexo and have featured him in several industry publications.

Christian DeLutis

Executive Chef, Tröegs Snack Bar

The first inkling of Christian pursuing a career in the culinary arts began to develop at age seven while he assisted his

grandmother in her kitchen. Inspired by his “nana” (as he affectionately refers to her), he decided to follow his passion for food,

which ultimately led the Hummelstown, PA native to the PA Culinary Institute in Pittsburgh. After finishing his studies,

Christian moved to Baltimore and secured a job working at the Harbor Court Hotel, where he went from plating dishes all the

way to head chef in the span of just a few years. At this time, he developed a fondness for butchery and charcuterie before both


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became popular culinary trends. After five years at the hotel, Christian moved on to two other Baltimore restaurants and also

spent some time in Ireland, where he ran the kitchen at a small inn. But it was his time spent in Baltimore that proved most

crucial to Christian in his growth and development as a chef. In 2009, he decided to move back to Baltimore and open his own

restaurant called Alizee. The following year, Chef Christian was named “best chef” and garnered a 4-star review in The

Baltimore Sun. However, dealing with the popularity of Alizee proved to be too stressful for easy-going Christian. After a brief

stint in Washington DC, Christian returned to his native Hummelstown where he worked at the craft beer-centric Brew 22 in

Harrisburg prior to joining Tröegs in 2012. Now that he’s firmly rooted at Tröegs, Christian has been preparing perfect culinary

counterparts to the brewery’s award-winning handcrafted beers. His simple yet delicious menu items rely on fresh seasonal

ingredients sourced from local area farms and purveyors. His love of the large, open dining space and transparency of the

brewing process is evident, and he enjoys the challenge of producing high-quality gourmet dishes for customers in a matter of

minutes. Chef Christian is passionate about food and truly in his element in the kitchen, a place where he brings a true sense of

camaraderie to the Tröegs Snack Bar.

MICHAEL ROBINSON


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Executive Sous Chef

Saucon Valley Country Club

Chef Michael started his career as a dishwasher at Lehigh Country Club, and that is where he developed his interest in cooking.

After graduating from Allen High School, he attended the Culinary Institute of America in Hyde Park, New York. He worked at

Boca Raton Resort and Club, where he furthered his knowledge of the industry. From there he worked at various restaurants

including Lehigh Country Club, Bolete, Apollo Grille, and Blue Grille House. Chef Michael is currently employed at Saucon

Valley Country Club as Executive Sous Chef, where on a daily basis he tries to push the boundaries of cooking with modern

techniques. He believe that the food he serves should be as beautiful as it is in nature.

Cristian Gonzalez


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2015 PA Pork Producers Taste of Elegance Winner

Executive Sous Chef, The Hamilton Kitchen and Bar

Chef Gonzalez is a graduate of the Culinary Arts program at Lehigh Career and Technical Institute in Schnecksville, PA. Prior

to becoming the Executive Sous Chef at The Hamilton Kitchen and Bar in 2013, he has served as Sous Chef at the Moravian

Hall Square in Nazareth; Chef de Cuisine at Black and Blue – Gastro Pub in Easton; Lead Cook at Emeril’s Chop House and

Emeril’s Italian Table in Bethlehem; Line Cook at Savory Grille in Macungie and Breakfast and Prep Cook at the Cobalt Café

in Bethlehem. Chef Gonzalez is fluent in Spanish and a member of the American Culinary Federation. He is also an active

member of Skills USA.

Kyle Mason

Executive Chef, Appalachian Brewing Company


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A New England native, Chef Kyle Mason spent much of his young childhood in Rhode Island before his family relocated to

Central PA during his adolescence. While attending Mechanicsburg Area Senior High School, Kyle excelled not only in the

classroom, but also on the playing fields, earning himself a scholarship to the prestigious American University in Washington

DC in the sport of wrestling. It was there in our nation’s capital that Kyle’s passion for the culinary arts developed. Being on

such a world stage his eyes became open to numerous types of cuisine with various ingredients and cooking methods, each one

masterfully perfected. It was during this time at university that Kyle began to explore his passion and entered into the restaurant

industry. He was afforded numerous opportunities to work in fantastic iconic DC locations like Tony and Joe’s Seafood Place

on the Potomac River, Ten Penh Restaurant; an Asian Thai Bistro located on Tenth and Pennsylvania, Bombay Club which was

the city’s first Indian Restaurant, and lastly Central which is James Beard Award winner Michel Richard’s French take on an

American Bistro.

After much time in DC, Kyle decided to move back to Central PA where he took a position as Sous Chef for a local hotel and

convention center. Within months his drive to be successful had pushed him to Executive Chef of the hotel. It was there that

Kyle helped re-create the hotel by bringing their culinary department into the modern era of food. After spending 5 years with

the hotel, Kyle departed in search of new challenges and experiences and found a home with Appalachian Brewing Company as

the Corporate Executive Chef, allowing him to combine his love for food with his love for beer! For the past two years Kyle has

been working tirelessly revamping and evolving ABC’s menu to that in which you find today; a fun, fresh and inviting take on

Pub Food. Travelling between 6 locations around the state, Kyle works closely with each kitchen manager to make sure that the

high standards of Appalachian Brewing Company are constantly being obtained.


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Chef Michael Giovingo

Culinary Arts & Restaurant Management Instructor

PSCA

Chef Giovingo has worked in the food service industry for over 25 years and has been an invaluable asset to the students of the

Pennsylvania School of Culinary Arts, a division of YTI Career Institute as a Chef Instructor since 2006.

He started cooking at the age of 16 and soon realized that he had a love for pastry. As a graduate of the French Culinary

Institute in New York City, Chef Giovingo holds a diploma in Classic Pastry Arts and degrees in Hotel and Restaurant

Management from Suffolk County Community College. A native Long Islander who moved to Lancaster County, he has always

been fully absorbed in the Hospitality Industry. He was Executive Pastry Chef for the famed restaurant “Mirabelle” in St.

James, NY. Upon moving to Lancaster County, he was the Executive Pastry Chef for Gibraltar Restaurant. His Pastry resume


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includes pastry instructor at Suffolk County Community College in NY as well as pastry chef for New York City’s

Metropolitan Opera under Executive Pastry Chef, Randy Eastman.

Richard Hernandez

Executive Chef and Assistant Director of Food Service

Meals on Wheels of Northamton County

Chef Richard Hernandez was born in Long Beach, California. His previous work experience was with the Hilton and Clarion

Hotels in California. He moved to Pennsylvania 13 years ago and have worked for retirement homes such as Luther Crest,

Phoebe Home and Lutheran Home in Topton. His current position is as an Assistant Director of Food Service at Meals On

Wheels Of Northampton County. Chef Hernandez has 41 years of kitchen experience and he says that he has loved every

minute of it! His passion in life is music.


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Ben Beaver

Executive Chef

Café 1500

Chef Ben started his career in restaurants at the age of 16, busing tables and washing dished. That's where he got the

opportunity to see how a kitchen operates. Ever since that moment he knew he wanted to run his own kitchen. Ben attended

Dauphin County Technical School where studied food service. After graduating, Ben received a job at Hershey Entertainment

and worked under Chef Charlie Gipe. Later, Ben moved on to working at Café Fresco in Center City Harrisburg, where he

started as the grill cook and moved his way up to sous chef. Ben worked under Chef Travis Momma for 7 years. In 2012 Ben

got the opportunity to help open the Sturges Speakeasy restaurant and run his own kitchen, which was named best new

restaurant for 2012. In 2014 Ben moved on to take over the kitchen at Café 1500. There, he changed the style of the food and

upgraded the menu, as well as the kitchen. At Café 1500, Ben is being able to prepare fun upscale food and let his creative mind


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run free. The restaurant resides in midtown Harrisburg and has a full service bar with great hand crafted cocktails, a great happy

hour and a very seasonal menu.

Pippa Calland

Owner/Chef, MidSt8 Taco

Pippa Calland has a passion for life-long learning. Her deep knowledge of the art of cooking is the result of years of work, study

and dedication. She attended the Institute of Culinary Education on a James Beard Foundation scholarship then continued to

pursue her passion and education by studying at the Italian Culinary Institute for Foreigners in Asti, Italy and at the Beringer

School for American Chefs in Napa.

Her latest venture, Mid St8 Taco, is the result of her desire to get back to her roots and have fun in the kitchen. Weaned on food

from the American Southwest and Mexico (her grandfather was born on her family’s trading post in Arizona at the turn of the

century), Pippa cooked her way through college at various Mexican and Tex-Mex restaurants. Before opening MidSt8 Taco’s

first location in the West Shore Farmer’s Market in Lemoyne, Chef Calland set out on a research and development trip to Oaxca

where she studied with renowned Mexican culinary expert Susanna Trilling to develop recipes and hone her skills.


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CHARLIE GIPE

Executive Chef, Hershey Entertainment Complex

Charlie Gipe, CEC, AAC knew long before high school that one day he would become a chef. Gipe is a graduate of the

Culinary Institute of America in Hyde Park, N.Y., and earned Vocational Education I and II certificates from Pennsylvania State

University.

Actively involved in professional organizations, Gipe founded the PA 181 Harrisburg Chapter of the American Culinary

Federation(ACF) and currently serves as chairman of the board, past President, and board member of the Central Chapter of the

Pennsylvania Restaurant Association. In July of 2006, Gipe was also inducted into the Prestigious American Academy of Chefs

Society.

Gipe serves as the chef coordinator for local Channels Food Rescue dinner, which benefits, Channels Food Rescue. Chef Gipe

also sits on the Channels Board of Directors and is a Central PA Food Band Food Committee member, actively involved in the

Taste of South Central Pennsylvania.

Sought after as a speaker, consultant, and judge, Gipe has appeared on The Food Network’s The Best Of, is regularly featured

on ABC27 Midday Gourmet, and a frequent guest on WRBT 94.9 BOB Radio. Additionally, he has been featured in The


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Central Pennsylvania Business Journal and has earned his way into the Guinness Book of World Records for the largest pot of

chili.

Charlie has been with Hershey Entertainment & Resorts since 1998, first as Executive Chef of HERSHEYPARK, and now as

the as the Executive Chef of the Hershey Entertainment Complex, which includes the GIANT Center, HERSHEYPARK, and

THE STAR PAVILION at HERSHEYPARK Stadium. Chef Gipe was also the recipient of the 2007 Bruce McKinney

Leadership Excellence Award.

DAWSON FLINCHBAUGH, “Chief Chili”

Co-Owner, Flinchy's Restaurant

Known as “Chief Chili” for organizing and running the International Chili Society’s PA State Championship for over 20 years,

Chef Flinchbaugh has cooked chili competitively for over 25 years, and is also known for organizing and cooking the Guinness


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Book of World Record’s Largest Pot of Chili. Since Flinchy’s opened its doors in November 2003, enthusiastic customers have

been treated to memorable dining experiences inspired by exotic locations around the globe.

Robert Byrnes

Sous Chef, General Sutter Inn

Chef Robert Byrnes has previously served as a lead faculty member at the Pennsylvania School of Culinary Arts, an ACF

certified school of distinction. He worked as a Chef at the Willow Valley Communities “Manor” Campus. His primary focus of

employment has been hotels and resorts, but through the years he has also gained high end Country Club experience, and has

also worked at independent, locally focused, free standing restaurants in Pennsylvania, North Carolina and New Jersey. Chef

Byrnes has received his management training and certification through the Marriott Marquis in Atlanta, GA. He is a graduate of

the Culinary Institute of America, Hyde Park NY and is a proud graduate of Manheim Township High School. Chef Byrnes is a

KCBS Certified Table Captain and has participated as a professional competitor in more than 30 events so far.

Robert Miller

Executive Chef, General Sutter Inn & Bullshead Public House

Chef Robert Miller graduated from the Atlantic County Community College and is a member of the American Culinary

Federation. He has served as an Adjunct Culinary Instructor at the York Technical Institute and later on became a Chef

Instructor. He has worked as an Executive Chef at Symposium Restaurant, Tony’s Mining Co., Tuscano Italian Restaurant, The

Peanut Bar Restaurant, and Stauffer’s of Kissel Hill. He has a number of appearances on the local WGAL-TV on diverse

culinary topics.

LEBANON COUNTY CAREER & TECHNOLOGY CENTER

The Lebanon County Career & Technology Center Culinary & Pastry Arts programs are the First Dual Certified Secondary Program in the country

by the American Culinary Federation. The program is a full day senior only program. The program runs from the end of August to the beginning of

June. The programs run a retail restaurant and Pastry shop that are open to the public Tuesday through Friday during the school year. The programs


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have received numerous awards from Skills USA and are ranked as one of the best high school hospitality programs in the country. In 2011, Lebanon

County Career & Technology Center was chosen as a winner for the 9th Annual PRA Excellence in Food Safety Award.

BRIAN PEFFLEY

Culinary & Pastry Arts Instructor

Lebanon County Career & Technology Center

Chef Peffley is our Pastry Arts Instructor. He holds certifications from the American Culinary Federation as a Certified Executive Pastry Chef and

Certified Culinary Educator. He attained his training from the Hotel Hershey Apprenticeship Program and Penn State University. He brings over

twenty years of experience to the program, having worked for the Boca Raton Hotel and Club, Boca Raton, Florida; Arizona Biltmore, Phoenix,

Arizona; Dingeldein Bakery, New Cumberland, Pennsylvania and having served as the Executive Pastry Chef for the Hotel Hershey.

Chef Peffley received his Bachelor of Science Degree in Culinary Management from the International Culinary School at the Art Institute. Chef

Peffley is also certified by Penn State University with a Vocational II Certificate and has his Pennsylvania State Professional Certificates in both

Pastry and Culinary Arts. He is certified by the National Restaurant Association in Sanitation.


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Chef Peffley serves on the Board of Directors for the Central Chapter of the Pennsylvania Restaurant Association, Education Committee and is on

the Pastry Advisory Board for Pennsylvania College of Technology, Harrisburg Area Community College, and the Milton Hershey School Culinary

Program. He is an active member of the Harrisburg Chapter of the American Culinary Federation and served as President and Chairman of the Board,

as well as the Retail Baker’s Association and the National Society for Collegiate Scholars.

Chef Peffley’s honors include: Who’s Who Among American Teachers, The Lebanon Valley Chamber of Commerce (Excellence in Education)

Award, the 2006 Wal-Mart teacher-of-the-year award, induction into the 2008 Lebanon County Educational Honor Society, and the Penn State

University award for an Exemplary Program. His program is also the first secondary Pastry Arts program in the country to receive ACF certification.

Chef Peffley was selected to a position on the board for the American Culinary Federation Education Foundation for Secondary Programs,

specializing in Baking and Pastry Art programs. Chef Peffley was recently inducted into the American Culinary Federation's American Academy of

Chefs.

Robert Corle

Culinary Arts Instructor

Lebanon County Career & Technology Center


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Chef Robert Corle holds certifications from the American Culinary Federation as a Certified Executive Chef and Certified

Culinary Educator. He attained his training from the Hotel Hershey Apprenticeship Program and Penn State University. He

brings over thirty years of experience to the program, having worked for the Hotel Hershey, Country Club of Hershey, Mission

Point Hotel, La Champaign Resort and Hershey Foods Corporation. Chef Corle also holds a Vocational II Certificate from Penn

State Work Force Education and is certified in Vocational Quantity Foods and Vocational Commercial Baking. He also has a

bachelor’s degree from the Art Institute in Culinary management.

Chef Corle’s honors include: The Lebanon Valley Chamber of Commerce’s Mentor Award, Penn State WOW Award, and an

Exemplary Grant for an Outstanding Program in Culinary and Pastry Arts.


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Nicholas Martino

Executive Chef, The Mill Restaurant & Bar

Growing up in the Washington D.C. area, Chef Nicholas Martino experienced the true ‘melting pot’ of cuisine and culture in the

nation’s capital. “My mother opened my eyes to Asian, Middle Eastern, Italian, French, and Soul Food through much of my

childhood. She was a great cook and always insisted on trying new things. I can remember having couscous as a side dish

before having mashed potatoes,” Martino recalled. Upon graduating culinary arts school, Chef Martino worked the Central

Pennsylvania hospitality circuit in various positions including waiter, line cook, sous chef and chef de cuisine for well-known

places like The Cellar, The Garlic Poet, JDK Catering, and various Hershey Entertainment & Resorts properties. Chef Martino

was trained classically in French and English cuisine in London by Celebrity Chef Marco Pierre White (host of Hells Kitchen

UK). “I became completely immersed in classical French culinary training while getting front-and-center exposure to English

culture and cuisine,” Martino said. “Marco will forever be my mentor. Every time I mince a shallot or make hollandaise, I

remember the techniques he taught me,” he added. At The Mill in Hershey, Chef Martino intends to evoke memories of the past

for guests, “Taking bits of my childhood and professional experience abroad and translating them into creative, fun, and

HONEST food is my main objective.”


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CHEF ADAM BERRY

Chef Adam Berry has 18 years of experience in the kitchen and an undying passion for food and the evolving profession of

culinary arts. Before enlisting in the U.S. Army, Chef Adam Berry attended the Chef John Folse Culinary Institute in

Thibodaux, Louisiana. After graduating, he worked as a Sous Chef at Christiano’s and Commanders Palace in New Orleans

and completed an Externship at the Caribou Club in Aspen, Colorado.

Chef Adam Berry enlisted into the United States Army in 2008 and was assigned to Fort Riley, Kansas where his culinary skill

was quickly noticed and he was selected as Team Captain for the Culinary Arts Team, during his tenure as Team Captain, he

competed in the 35th and 36th annual Culinary Arts competition at Fort Lee, Virginia and received a total of 19 medals.

Currently SGT (P) Berry is assigned to the Secretary of the Army’s Executive Dining Facility located in the Pentagon, where he

serves as Kitchen Manager for both the main kitchen and the SA’s Private Dining Room. SGT (P) Berry mentors four chefs on

a daily basis, and strives for excellence in every culinary aspect of gourmet food production, only providing the highest quality

and most eye appealing quality of food.


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CSCS(SW) Chad A. Shiflett

Senior Chief Petty Officer Chad Shiflett was born in Richmond, Virginia. He graduated from Home School in May of 2002. He

lived with his Mother until April 2003. He enlisted in the Navy, April 13, 2003 and reported to Recruit Training Command in

Chicago, Illinois. Upon completion he reported to “A” School at Lackland Air Force Base, San Antonio Texas. Where he

graduated second in his class and obtained Advance Petty Officer Award.

CSCS Shiflett reported to his first ship USS O’Bannon (DD-987) home ported in Mayport Florida in August 2003- July 2005.

His Subsequent sea assignment include; USS Vandergrift (FFG-48) Yokosuka, Japan September 2005- July 2006 and USS

Stethem (DDG-63) Yokosuka, Japan December 2006- January 2007 and March 2008- September 2008


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His shore assignments include; Fleet Industrial Supply Center Yokosuka, Japan August 2006- December 2006, Fleet

Activities Yokosuka Japan Yokosuka, Japan March 2007- March 2008, Commander Second Fleet, Norfolk Va. September

2008- March 2009, Commander Naval Forces Japan, April 2009- October 2012, and Commander Submarine Forces October

2012 – November 2015. He currently is stationed at Naval Reactors in Washington DC as Admiral Caldwell’s Senior Enlisted

Aide .

He is a graduate of General Mess Operations “C” School in San Diego, California. Earning him a Navy NEC 3527 and a

graduate of Enlisted Aide “C” school in Fort Lee Va. Earning a Navy NEC 3530

In addition to the Enlisted Surface Warfare Specialist Insignia, CSC Shiflett is entitled to wear a Navy Commendation

Medal (1 Gold Star for second award), Navy and Marine Corps Achievement Medal (2 Gold Stars for third award), Navy

Volunteer Service Medal and Navy Good Conduct Medal. Senior Chief Shiflett completed his Certified Executive Chef through

the American Culinary Federation in February of 2012 and has competed in multiple ACF Certified competitions earning 2

Gold, 6 Silver, and 7 Bronze medals in Hot food, Cold Food and Desserts.

Senior Chief Petty Officer Chad A. Shiflett resides in Lorton, Virginia with his wife Miyuki Shiflett from Yokohama,

Japan and two sons Nicholas Kai Shiflett and Sean Kou Shiflett.


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JOHN REIS

Corporate Executive Chef, The Hilton Harrisburg

Born and raised in Portugal, Chef Reis began his culinary experience at the age of 15 in Hartford, Connecticut. He worked

there for 18 years, in every position from a Prep Cook to Executive Chef. He moved to serve as the Corporate Chef at the Hilton

in Charlotte, N.C. in 1987 and was there for 3 years. Chef Reis later moved to Harrisburg to open the Harrisburg Hilton and

Towers in 1990, and has been recognized numerous times for his outstanding level of expertise, including being named the

American Culinary Federation Chef of the Year in 2003.

Matthew Schuler

Corporate Executive Chef, The Restaurant Store/Clark Associates


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Chef Matthew Schuler has been in the foodservice industry for the past 20 years. He is a graduate of Johnson & Wales

University (Charleston, SC) and holds a Bachelor’s Degree in Foodservice Management as well as an Associate Degree in

Culinary Arts. He has held various positions in the industry including food broker, Executive Chef, Personal Chef, Culinary

Arts Instructor at the PA School of Culinary Arts in Lancaster, PA and is currently the Corporate Exec Chef for Clark

Associates. Chef Schuler’s current role is to provide video instruction and training for over 100 customer service representatives

for the company and provide breakfast and lunch for 200 people a day. He currently resides in Lancaster, PA with his wife and

daughter and loves cooking even when he’s not at work.

Diana Penn, CEPC, CCE

Pastry Chef Instructor

Upper Bucks County Technical School


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Chef Penn attended Peter Kump’s New York Restaurant School, now the Institute of Culinary Education (ICE) and is a

graduate of the Culinary Institute of America with an A.O.S. degree in Baking and Pastry Arts. She has a B.S. degree in

Organizational Behavior/Applied Psychology, is currently working toward a M.Ed. in Industrial Education and has Vocational I

certification in Career and Technical Education.

Twenty-six years of industry experience includes dessert research and development, high volume retail bakery and fine dining.

Additional experience includes producing and hosting a live cable TV show, restaurant review author, and food podcast

participant. Chef Penn has taught at the Viking Cooking School, the Pennsylvania School for Culinary Arts and is currently

Pastry Chef Instructor at the Upper Bucks County Technical School, where she has been for the past 3 years. On social media

Chef Penn administrates Bakeology101 on Facebook and can be followed on twitter @Geekpastry.

Chef Penn holds both (CEPC) Certified Executive Pastry Chef and (CCE) Certified Culinary Educator certifications from the

ACF. She has been a Skills USA evaluator at the state level, currently serves on the Bucks County Community College

Occupational Advisory Board, is a member of the Harrisburg Chapter of the ACF (American Culinary Federation) and is a

ServSafe Instructor/Proctor.

In December 2013, Chef Penn was honored to be the 1st Carl J. Schaefer Memorial Award recipient given by NOCTI (National

Occupational Competency Testing Institute) recognizing excellence and outstanding Career and Technical Educators.

HACC, Central Pennsylvania's Community College

The Benjamin Olewine III Center for the Study of Culinary Arts and Baking and Pastry Arts at HACC, Central Pennsylvania’s

Community College, provides distinctive educational options to become professionals, including associate degree, certificate,

and diploma programs. They also have supervised on-the-job experiences through Bricco, a commercial restaurant in downtown

Harrisburg, The Hilton Harrisburg, and The Chef's Apprentice, HACC's new campus restaurant.


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CHAD BRUMBAUGH

Chef Instructor,

Harrisburg Area Community College

Chad Brumbaugh is a graduate from the Culinary Institute of America. He has held various Sous chef and executive positions

throughout central Pennsylvania. Chad currently is a chef instructor at HACC and teaches students at Bricco.


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DAVID T. MILLS III

Chef Instructor,

Harrisburg Area Community College

Chef Mills has been in the industry since high school, and was a chef for about 18 years before starting his teaching career with

HACC. He has worked in country clubs, convention centers, restaurants, healthcare, business dining, campus dining, and has an

extensive knowledge of event planning and catering.


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David Luscher

Executive Chef, The Pennsylvania Farm Show Complex and Expo Center

Chef David Luscher graduated from the Culinary Institute of America in 2001. His culinary career has advanced from a line

cook position at Walt Disney World to executive chef at the PA Farm Show, working at a country club, 32 room Inn, PK-12

school, college account, and starting his own personal chef business in his 14 year professional career. He has 2 daughters,

Abigail, 8 and Elanor, 6, whom he spends all his free time with.


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John and Sukey Jamison

Owners, Jamison Farm

The rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and

lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales

throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and

pink, free of hormones, antibiotics, herbicides and insecticides.

The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as

well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan

of Telepan and Annie Quatrano of Baccanahlia in Atlanta.

A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew

created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.


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David Gurdus CEC

Operations Manager

PinnacleHealth System at Sodexo Healthcare Services

A graduate of the Culinary Arts program at Johnson and Wales (Providence, RI) University, Chef Gurdus began his

professional career as sauté chef at the award winning Fox and Hounds restaurant in Colt’s Neck , New Jersey in 1985. After a

move to Norwalk then Danbury CT, Chef Dave was named Executive Chef and Food and Beverage Manager for the Holiday

Inn, Danbury. A transfer with that organization led him to the Executive Chef position at the Sheraton Jetport Hotel in

Allentown PA. After a few years in hotels, Dave took a position as Chef at The Fenwick Tavern and Restaurant in Lebanon PA,

where he ran the kitchen for 3.5 years. Chef Dave’s next assignment was as Executive Chef and eventually Corporate Food and

Beverage Manager for an independent restaurant group in Lebanon, SPL Restaurants. During his 9 years there, Chef Dave


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guided the development of 3 restaurants and a high volume catering operation. Since 2006 Dave has been the Executive Chef

and now is the Operations Manager for Sodexo Healthcare Services at PinnacleHealth System, Harrisburg. In this position Chef

Gurdus, along with a dedicated team of chefs, cooks, servers and registered dieticians, manages the production and quality

standards for the delivery of approximately 900 patient meals each day plus 3 additional retail venues within the main campus

of Harrisburg Hospital.

Chef Gurdus is an American Culinary Federation Certified Executive Chef and member of the ACF Harrisburg Chapter. Dave

has been recognized as the ACF Chapter Chef of the Year and was the winner of the inaugural PA Gourmet “Chopped PA”

cooking competition. He was also an Honorable Mention for Sodexo’s Heroes of Everyday Life for his efforts in the

community that help stop hunger. Dave is active in the Lebanon area in community service through his church food pantry and

Legends Café, Lebanon. He lives in Fredericksburg with his wife and son Joshua. Dave and his wife Pat welcomed their first

grandchild into the family in August of 2015, born to their daughter Alicia and her husband Matt.

Diane Hoover

Brook-Corner Holsteins

Diane Hoover and her husband, Reid, own Brook-Corner Holsteins in Lebanon, Pa., where they farm 300 acres and milk 340

registered Holstein cows. They grow corn, soybeans and hay, which are fed to the livestock.


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The Hoovers have four adult children - Brad, Aaron, Brenden and Audrey. Brad is in partnership with his parents, and Aaron

also helps on the farm. Diane’s main job is taking care of and feeding the calves.

Diane created her recipe, “Creamy Apple Butter Dip,” when she wanted something that combined apples and dairy to hand out

at a local apple festival. During the festival, the Lebanon County dairy princess served the dip with graham crackers, but Diane

said fruit or pretzels would be good. too. Most of the cooking Diane does is just for her family. “I enjoy trying new dairy

recipes, especially anything using cheese,” she said.

Rita Kennedy

Four Seasons Dairy Farm

Rita Kennedy and her husband, Jim, operate Four Seasons Dairy Farm in Valencia, Pa. They milk 75 cows and farm nearly 700

acres. Born and raised on a dairy farm in northern Butler County, Rita began milking cows when she was 8 years old. Her

family raised Jersey and Holstein cows. She and Jim now raise Brown Swiss cows.


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The Kennedys have five children. Jeffrey, Janelle and Jason are dairy farmers, while John has a farmer’s market and Jill works

in school payroll. Fifteen of the Kennedy’s 16 grandchildren are on farms. Rita has been recognized for her contributions to the

dairy industry, having been named the 2001 All-American Dairy Show Image winner, the 2001 Pennsylvania Dairywoman of

the Year and the 2002 World Dairy Expo Dairywoman of the year. Rita was looking for a quick and easy way to use leftover

ham, bacon or chicken when she created “Rita’s Easy Quiche.” She was making homemade biscuits and saw a recipe on the

side of the box. “I tweaked the recipe to my liking, and everyone enjoyed it,” Rita said. “Adding extra meat and cheese made

the difference.” Rita admits that she had no cooking experience when she got married. As a young girl, she spent time on her

family’s farm working and milking cows. Her mother was the chief cook. In 1962, Rita’s husband, Jim, bought her a “Better

Homes and Gardens New Cookbook,” which she still refers to when preparing meals.

Raechel Kilgore-Sattazahn

Zahncroft Dairy, LLC


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Raechel Kilgore-Sattazahn and her husband, Doug, and Doug’s twin brother David and wife Katie operate Zahncroft Dairy,

LLC in Womelsdorf, Pa., where they milk 100 cows. Raechel and Doug are expecting their first child in December 2015. The

“Pennsylvania Dutch Blueberry Torte” is a family recipe that was passed down from Raechel’s great grandmother, Mabelle

Kilgore. In addition to now living and working on a dairy farm with her husband, Raechel comes from generations of dairy

farmers, so dairy products have a special place in her kitchen. The Blueberry Torte is a family favorite and is a great dessert to

take to summer picnics. Raechel enjoys cooking "from scratch," especially using recipes from her family. To help preserve her

family-favorite recipes for generations to come, Raechel has taken on a project to create a series of personal cookbooks with

Kilgore recipes. “It is our family Christmas present each year,” Raechel said, “and the Pennsylvania Dutch Blueberry Torte was,

of course, included in the ‘Desserts’ edition!”

Betsy Sattazahn

Zahncroft Dairy

Betsy Sattazahn and her husband, Dennis, have been married for 33 years. They reside on a dairy farm in Womelsdorf, Pa.,

known as Zahncroft Dairy, LLC. The Sattazahn’s twin sons, Douglas and David, and their wives, Raechel and Katie, took over

the operation of the farm in 2010. The farm covers 140 acres and has been part of the Agricultural Land Preservation program

since 1998. Betsy’s “Bread Custard” recipe was a favorite of Dennis' family for many years before she met him. Unfortunately,

she never knew his mother, Elsie, as she passed away in 1974. The original recipe called for 1/4 cup of sugar for each egg but

due to modern dietary guidelines, Betsy decreased this amount. The Sattazahns often use this recipe for Sunday night supper


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and enjoy it chilled. Betsy enjoys cooking for her family and most days prepares a noontime meal for her husband and sons.

Since their wives are employed fulltime away from the farm, it’s convenient for Doug and David to eat at their parent’s home,

where Betsy enjoys spending some "catch-up" time with them. Betsy is a graduate of Mansfield University with a bachelor’s

degree in home economics education; she earned her master’s in home economics education from Penn State. For 12 years,

Betsy taught junior high home economics at Northern Lebanon High School.

JOHN MOELLER

Former White House Chef and Author of “Dining at the White House – From the President’s Table to Yours”

Chef John Moeller is a member of an elite corps of chefs, those who have served in the White House preparing très soigné

cuisine for Presidents, First Families, and their guests, including visiting Heads of State. Chef to three First Families, including

President George H.W. Bush, President William Jefferson Clinton, and President George W. Bush, Chef Moeller joined the

White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef

in 2005. Over the course of his career in the White House, he focused on creating unique and one-of-a-kind dishes that relied on

fresh and flavorful ingredients.


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Chef Moeller grew up in the heart of Amish country in Lancaster, Pennsylvania. What started in high school as a passion for

cooking led to his decision to pursue a culinary degree from Johnson and Wales College in Providence, Rhode Island. He

graduated cum laude in 1981. After working in several restaurants in the New England area, in 1984, John took a trip to France

that became a two and a half year journey of discovery, working his way across the region and studying the fundamentals of

French cuisine under some of the finest French chefs, including Chef M. Poinsot of Chez Camille and Michelin Star-awarded

Chef Bernard Loiseau. His time in France also included a brief stint working in the Domaine Michelot vineyards for one of

France’s most popular winemakers.

From France, Chef Moeller traveled to St. Croix in the U.S. Virgin Islands, where he experimented with Caribbean flavors and

ingredients to complement his mastery of classical French cooking.

He moved to Washington, D.C., in 1987, and a chance meeting led to a once-in-a-lifetime opportunity. Many of the French-

trained chefs working in the nation’s capital got together regularly for networking events. At one of these occasions at the

Mayflower Hotel, he met Chef Pierre Chambrin of Maison Blanche. Chambrin would later become a White House Executive

Chef for the Bush Administration, hiring Chef Moeller as his sous chef. After President Clinton took office, Chef Walter Scheib

took over as Executive Chef and retained Chef Moeller in the sous chef position. After Walter Scheib departed, Chef Moeller

moved to acting White House Chef during President George W. Bush’s second term. He served in the White House from

September of 1992 until 2005—one of the longest tenured chefs across three Administrations.

During his tenure, he helped create and prepare meals for the First Families, for world leaders like Tony Blair and Nelson

Mandela, for famous guests like Julia Child and Sophia Loren, and for holiday parties and trips to Camp David.

Throughout his career, John has developed his signature style of cuisine, based on innovative menus that take advantage of

fresh seasonal produce and creating first class presentation of the finished dish.

“One of my greatest satisfactions as a chef is presenting a first class meal and seeing the enjoyment that it brings to the diners

and the goodwill and friendship that it promotes.” —John Moeller


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Chef Moeller has detailed his journey and White House experience in a new book, Dining at the White House—From the

President’s Table to Yours—that will be published in September 2013. He is currently conducting a book tour and runs State of

Affairs Catering in his hometown of Lancaster.

JOSHUA N. SHORT

Executive Chef, Harvest Seasonal Grill & Wine Bar

Executive Chef Joshua N. Short, a native of Pennsylvania, began his culinary career at a very young age working in his family’s

restaurant. Even before he was able to work, as far back as he can remember, Joshua had a love for food and was drawn to the

commotion in kitchen.

After high school, Joshua joined the United States Army Reserves, Force Provider Unit as a Food Operations Specialist. In

2013, Joshua also helped launch The Garlic Poet Restaurant & Bar in New Cumberland, which is managed by the Metalaye

Enterprises, the sister company of The JDK Group. Joshua has recently joined the Dave Magrogan Group as Executive Chef of

Harvest Seasonal Grill & Wine Bar at The Shoppes at Susquehanna Marketplace in Harrisburg, Pa. Here, Joshua works very

closely with local farmers to create seasonally changing, fresh healthy menus. Harvest Seasonal Grill and Wine Bar offers an

under 500 calorie seasonally changing, local farm to table menu, 50+ wines by the glass, seasonal cocktails and local beer.

Every three months Harvest Seasonal Grill and Wine Bar changes the menu to reflect the change of the seasons. Harvest

Seasonal Grill and Wine Bar works with 75 local farmers to source the freshest and highest quality products available.


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MARIO STANZIONE

Executive Pastry Chef, Hollywood Casino @ Penn National Race Course

Mario graduated from the Culinary Institute of America in Hyde Park, N.Y with an AOS in Baking and Pastry Arts. He has

worked as a pastry chef for Short Hills Hilton in New Jersey, Hyatt Hotels in Michigan, Grand Hyatt Tampa in Florida and

Saddlebrook Resort in Florida. He is currently the Executive Pastry Chef at Hollywood Casino at Penn National Race Course.

Mario enjoys being able to create a wide variety of items utilizing fresh local products and strives to create dishes that are as

aesthetically pleasing as they are delicious.


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THOMAS J. LONG CEC AAC

Director of Campus Dining

“The Chef’s Apprentice”

Chef Long is a 1981 graduate of the American Culinary Federation Apprenticeship program. In 1991 Long received

certification as an Executive chef (CEC), and in July of 2006 was inducted into the prestigious American Academy of Chefs

(AAC). Recently Chef Long received the 2015 Dr. L.J. Minor Chef Professionalism award presented by the American Culinary

Federation (ACF) for the North Eastern region. In July of 2015 Chef Long joined Harrisburg Area Community College (HACC)

as Director of Dining Services to open the new Campus Restaurant “The Chef’s Apprentice”. Prior to HACC Chef Long

worked in the contract food service segment for Sodexo USA for 18 years and held positions as Executive Chef of The Milton

Hershey School, Executive Chef for Holy Spirit Health System in Camp Hill, PA and Campus Executive Chef at Franklin &

Marshall College in Lancaster, Pa. He previously has held positions as Executive Chef in various Restaurants and Hotels in the

Central Pa area for 20 years. Chef Long is well known in the Central Pennsylvania area for his Ice carving Expertise and has


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received awards in over 27 professional recipe competitions with National companies such as Kraft foods, Welch’s Campbell’s

soup, and Nabisco.

WES TROUT

District Sales Manager and Product Trainer for BSH Home Appliances

Wes is the District Sales Manager and Product Trainer for BSH Home Appliances − the makers of Bosch, Thermador and

Gaggenau appliances. Prior to working for BSH he spent 12 years as a chef in the Baltimore, Philadelphia and Central

Pennsylvania areas. When not selling appliances Wes enjoys cooking for family, friends, and catering small events.

Documents

Culinary Connection Photos and Bios 2016