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News: April 2012

What’s new at the Academy of Culinary Arts.

Culinary Sponsor Fair Links Students with Employers

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Culinary students are finalizing their externship employment contracts for Fall 2012 and Spring 2013 after participating in the 2012 Sponsor Fair hosted by the IUP Academy of Culinary Arts.

Executive chefs and human resource managers from some of the most prestigious employers in the hospitality industry visited the IUP Academy of Culinary Arts in April to talk about culinary careers and interview students for externship positions.

Some of the employers that students had an opportunity to interview with included:

Each employer was treated to a gourmet luncheon created by faculty member Martha Jo Rupert. Chef Rupert was assisted by culinary and baking students, many of whom will be completing an externship with the employer who was visiting that day.

The menus included:

  • Ancho Chili Rubbed Salmon served with Hand-mashed Potato, finished with Sour Cream, Pesto, and Bacon Crumbles; Steamed Asparagus.
  • Low Country Shrimp on Jalapeno Cheese Grits.
  • Maryland Crab Cakes with Creamy Caper Dill Sauce.
  • Grilled Lamb Loin Chops with a Tart Cherry Sauce; Sweet Potato Puree; Sauteed Green Beans with Roasted Red Peppers and Bacon.
  • Chipotle Garlic Marinated Grilled Flank Steak with a Spicy Lime Chipotle Sauce; Parsnip and Pear Puree; Steamed Brussels Sprouts.
  • Chicken and Corn Chowder with Goat Cheese and Black Pepper Biscuits.

The salad served almost daily was Mixed Garden Greens and Strawberries with a Strawberry Balsamic Vinaigrette and a piece of Stilton Bleu Cheese.

Desserts were created, plated, and served by the second-year Baking and Pastry Arts students.

Want to try a hand at making one of these menu items yourself? Check out our recipes!

Culinary Alumni Class Notes, Spring 2012

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Culinary and Baking graduates of the IUP Academy of Culinary Arts have many success stories to share. Here is our latest alumni news!

If you are a graduate of our program, please update your alumni information and we will include your profile in our next Class Notes newspost. 

’97 Culinary Arts

Matthew Cedro
is the director of operations and head cheese maker at Firefly Farms Creamery and Market in Accident, Md. Firefly Farms produces approximately one hundred thousand pounds of handmade goat cheese each year. Matt attended classes at the University of Vermont’s Institute for Artisan Cheese in 2003. 

’98 Culinary Arts

Steven Kohlbus
is currently the executive chef at the South Congress Café in Austin, Texas.

’00 Culinary Arts

Brian Anstadt
is the culinary arts instructor at Lycoming County Career and Technology Center in Hughesville, Pa. Brian loves his job and wouldn’t change anything about his career path.

’06 Culinary Arts and Baking and Pastry Arts

David Burch
is the executive sous chef for Parkhurst Dining at Bucknell University. Parkhurst Dining is a division of Eat'n Park Hospitality Group. David manages the residential and catering food operations for Bucknell University, which is the company’s largest account.

’07 Culinary Arts

Thomas Barnes
is the sous chef at Nap’s Cucina Mia in Indiana, PA. Thomas works on the line and prepares desserts for the restaurant. In 2010 one of the desserts Thomas helped create with Chef Nick Karas was voted one of the "Top Five Desserts of 2010" by the Pittsburgh Post Gazette. 

’08 Culinary Arts and Baking & Pastry Arts

Heidi Miller
is currently the head baker at Sweet Tammy’s in Pittsburgh, Pa. Heidi was the April guest speaker for the American Culinary Federation (ACF) Groundhog Chapter meeting, where she spoke about cake decorating and competitions.

’09 Culinary Arts and DCT (Switzerland)

Peter Christoffel
is currently working for Wegmans while completing his Nutrition/Dietetics degree at West Chester University.

’09 Culinary Arts and Baking & Pastry Arts

Angela Held
is currently working as a pastry cook at the Vanilla Pastry Studio in Pittsburgh, Pa. 

’10 Culinary Arts and Baking & Pastry Arts

Ann Colangelo 
is completing her Hospitality Management degree at IUP. While attending school she is employed as a line cook at Holiday Inn in Indiana, Pa. Ann is in charge of all prep work and specials. She also helps with banquets and manages the evening cook shift.  

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