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Executive Chef Tom Kowalcyk
Ramada Inn
Food and beverage director at Ramada Inn and P. J. Harrigan’s
Favorite Tool:
Chef’s knife
Favorite Ingredients:
“No favorites other than what’s in my head!”
Favorite Restaurants:
Bobby Flay’s in New York City, Emeril’s in Las Vegas
Best Cities for Food:
San Francisco or Chicago
Cravings:
Anything on my barbeque
Fantasy Job:
Sommelier
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Chef Paul
Kendeffy
Zola’s New World Bistro
Reincarnated as:
“All the animals I’ve ever cooked.”
Astrological sign:
Virgo
Favorite Wine/Drink:
Opus One
Left/Right handed:
Right
Ingredient I can’t live without:
“Salt and butter”
Utensil I can’t live without:
“My finger.”
If I didn’t work in the food industry, I would:
“Don’t know. I always wanted to be a chef.”
Culinary Pet Peeve:
None
Excerpted
from State College Magazine, July 2002
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Chef
Harrison Schailey
Harrison’s
Favorite
Tool:
a 10" F. Dick chef's knife
Favorite Ingredient:
Garlic!
Favorite Restaurant:
Mustards Grill in Napa Valley
Best City/Region for Food:
San Francisco and the Bay Area
Cravings:
Dim Sum
Fantasy Job:
To own and operate a vineyard resturant
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Chef
Therese Wong
Suzie Wong’s Egg Rolls & More
Mrs. Wong, who says she has always been interested in food, taught herself to
cook when her restaurant—Suzie Wong’s Egg Rolls and More—first
opened on the current site of Champs on North Atherton Street in the 1970’s.
“The egg rolls were an instant hit at football tailgates,” she recalls. “Students
would stand in long lines at the Brewery, hoping to snag one before they ran
out for the night.”
And the one ingredient she can’t do without?
“Soy sauce,” she says simply. So that is the secret to her success.
~Brandy Centolanza
Excerpted
from State College Magazine, July 2001 |
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Beth
Maass
Beth Maass Catering & University Club
Reincarnated as:
Alice Waters
Astrological sign:
Pisces
Favorite Wine/Drink:
Pinot Noir
Left/Right handed:
Right
Ingredient I can’t live without:
“Cream or butter…fat!!”
Utensils I can’t live without:
“My grandmother’s ladles.”
If I didn’t work in the food industry, I would:
"Become an architect.”
Culinary Pet Peeve:
“Fast food. It’s an oxymoron.”
Excerpted from State College Magazine, July 2002 |
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Herwig"Brandy" Brandstatter and
Bernd Brandstatter
Herwig’s
Bernd Brandsetter:
Favorite
Tool:
Chefs knife
Favorite Ingredient:
Bacon
Favorite Restaurant:
Rustic Italian Cuisine
Best Region for Food:
Pacific Southwest
Cravings:
Chocolate
Fantasy Job:
Rock band caterer
Brandy
Brandsetter:
Favorite
Tool:
Chefs knife
Favorite Ingredient:
Garlic and Rosemary
Favorite Restaurants:
real italian and Austrian
Best Region for Food:
Northern Italy
Cravings:
Juicy, almost raw steak
Fantasy Job:
TV cook
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Gus
Aranguiz
American Ale House
Favorite
Tool:
Japanese Mandoline
Favorite Ingredient:
HAM, any kind
Favorite Restaurants:
wd50 in NYC & Cityzen in Washington, D.C.
Best City for Food:
NEW YORK BABY!
Cravings:
All types of cakes and cookies
Fantasy Job:
The one that lets me bring my baby boy to work, so I can watch him!!!
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Peter
Herncane
Allen Street Grill
Quote:
“Your dishes are only as good as you are.”
Resume:
Uries Restaurant and Harbor Inn, both in Wildwood, N.J.
Family:
Parents Peter and Maryanne; brother, Andrew
Hobbies:
Hiking, snowboarding, basketball
Favorite Ingredient:
Fresh seafood
Favorite Recipe:
“My grandmother’s chicken corn soup.”
Favorite Dessert:
Crème brulee
Mentors:
Richie Rice and Norman White
Reincarnated
as:
Mountain man
Astrological Sign:
Gemini
Favorite Wine/Drink:
Riesling
Left/Right handed:
Right-handed
Ingredient I can't live without:
Anything from the sea
Utensil I can't live without:
Chefs knife
If I did not work in the food industry,I would:
DeeJay
Culinary Pet Peeve:
Bad soup
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Chef
Randall Sherman
Toftrees
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Craig
Hamilton
Village at Penn State
Favorite
Tool:
Altoshaam (kitchen equipment that uses both dry and moist heat to maintain temperature.)
Favorite Ingredient:
Fresh garlic
Favorite Restaurant:
The Inn at New Berlin
Best City for Food:
Philadelphia
Cravings:
Lobster
Fantasy Job:
Chef on a cruise ship
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Dan
Rallis
The
Diner
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Sean
Kelly and Tien
Kelly's
Steak & Seafood |
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R.J.
Sheroke
Otto's Pub and Brewery
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Patrick
Donaghy
All Seasons
Catering and All Seasons Deli
Obsessed with:
Comfort
Favorite condiment:
Salsa
Cotton or silk:
Cotton
Regular or high-test:
Regular
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Ken
Stout
Penn Stater
Quote:
“
[It’s] back to the basics”
School:
Johnson & Wales
Resumé:
13 years, Scanticon Princeton
Hotel in Princeton, New Jersey
Family:
Wife, Holly; daughter, Heather
Hobbies:
Cooking, building
Favorite ingredient:
Fresh seafood
Favorite recipe:
“
Anything new.”
Mentor:
Jacques Pépin
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Stephen Ast
Wegmans
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Chefs
that appeared at previous Chefs on Stage events
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Chef
Jason Kroboth
Tarragon Restaurant
Executive chef of the Tarragon Restaurant
Favorite Tool:
Ice cream machine
Favorite Ingredients:
Shellfish and game
Favorite Restaurants:
French Laundry in California; Aquavit in New York City
Best City/Region for Food:
New England
Cravings:
Strombolis and Chinese take-out
Fantasy job:
Anything with travel
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Craig
Haines
Wegmans
As
a child, Craig liked to watch people cook.
His first exposure was to Mom’s food—homestyle
favorites like meatloaf, mashed potatoes and
stuffed cabbage. A bit later, Haines started
catching the work of the television chefs that
worked with more sophisticated ingredients
like fennel, miso, cumin and radicchio.
After completing his degree at Johnson & Wales, Haines was off and
running with his career. He logged time at four-star restaurants in luxury
hotels in Hilton Head, Puerto Rico, New Orleans and Chicago. And as life
sometimes leads us back to where we began, so it was for Haines, a native
of Lewistown, Pa.
Before taking over the post at Wegmans in State College, Haines was the
executive chef and food service manager at the Clarion Inn in Lewistown.
Excerpted from State College Magazine, July 2002
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Courtney
Confer
Gamble Mill
Although now executive chef and co-owner of The
Gamble Mill in Bellefonte, Courtney Confer began
his love for cooking during college, when he held
a part-time job as a cook. After graduating from
Penn State with a degree in business, Confer abandoned
a career in landscape architecture to continue
working in restaurants. While waiting tables at
the Victorian Manor in 1986, he was approached
by Jeanne Murphy (co-owner of the Gamble Mill)
to help her with her restaurant venture, which
was then still a work in progress. The rest, as
they say, is history.
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Dave Swisher
Otto's Pub & Eatery
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