- Monday – Friday
- 11:30 a.m. - 1:30 p.m.
Lunch is prepared by Sous Chef Troy Breger, student interns and Le Jeune Chef's other professional staff. They will express their culinary creativity by developing recipes using fresh regional and seasonal items. The à la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Lynn Sisino and our student interns.
Chef Craig Cian and his second-semester students serve lunch at least one day of the week when classes are in session. Specials change weekly to expose students to a variety of cuisines and cooking techniques. A special à la carte dessert menu is created and prepared by Chef Lynn Sisino and our student interns.
- Wednesday – Saturday
- 5:30 p.m. - 8 p.m.
Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Christopher Grove and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring a variety of both regional and international cuisines using fresh and local ingredients from our local farming community when available. Tableside pasta presentations, and a special "shared" appetizer section are among the new changes this year.
A wine flight may be paired with any of the dinner options and priced separately. The menu is served year-round and on evenings when students in Regional American Cuisine and Classical Cuisine classes are not in session. The dessert menu is created and prepared by Chef Lynn Sisino and our student interns.
Regional American Cuisine Dinner
Wednesdays, 5:30 - 8 p.m., Fall semester only (September – November)
Chef Mike Ditchfield and his students, our future culinary arts professionals, prepare menus that reflect characteristic fare from America's varied regions. These elegant, multi-course meals are also served with desserts created and prepared by Chef Lynn Sisino and our student interns. A wine flight may be paired with the dinner and priced separately. A Regional American Cuisine Five-course Dinner costs $34.95.
Regional American Cuisine Dinner Dates and Menus
Heartland Harvest - Local FoodsWednesdayOctober30
Regional American Cuisine Dinner reservations begin August 20 at 9 a.m.
Classical Cuisine Dinner
Thursdays, 5:30 - 8 p.m., Spring semester (January – May)
Culinary arts students showcase their talents in a sophisticated seven-course dinner. Their old-world cooking style whisks you to your favorite international destination. Adding to the meal are desserts prepared by Le Jeune Chef's professional pastry chefs and Baking and Pastry Arts students. A wine flight matching the international destination may be paired with the dinner and priced separately. A Classical Cuisine Seven-course Dinner costs $39.95.
Classical Cuisine Dinner Dates and Menus
Classical Cuisine Dinner reservations begin January 14 at 9:30 a.m.
International & Classical Cuisines Dinner
Saturdays, 5:30 - 8 p.m., Spring Semester (January-May)
Chef Christopher Grove and his students will feature a weekly menu based on a different region of the world. These five-course tasting menus will feature unique and authentic dishes showcasing the indigenous ingredients and classical techniques of cultures from across the globe. Each menu will feature a themed appetizer, soup, salad, choice of entrée, and dessert for $34.95. A wine flight may be paired with the dinner and priced separately.
International & Classical Cuisines Dinner Dates and Menus
- Various Sundays September-May
- 10:30 a.m. - 1 p.m.
Sunday Brunch Buffet
Brunch is prepared by Le Jeune Chef’s professional staff and student interns on various Sundays from September to May. The buffet-style meal features a variety of stations including soup, omelet/egg, cold, hot, and dessert, as well as a chef-carved entrée and assorted breads. Adults $21.75 and children $11.75. A Bloody Mary and champagne mimosa bar is available for an additional charge.
Sunday Brunch Buffet Dates and Menus
About Cooking with Class
- Various Saturdays
Cooking with Class
Pennsylvania College of Technology is offering a series of classes led by chefs and student interns from the School of Business & Hospitality.
Cooking with Class Dates and Menus
All menus subject to change due to availability.