Two students in the School of Hospitality at Pennsylvania College of Technology were selected by faculty to receive the school's "Award of Excellence," which included an educational trip to the National Restaurant Association's NRA Show 2013.
The May graduates, Megan E. Endres, who earned a bachelor's degree in culinary arts and systems; and Kristina M. Wisneski, who earned a bachelor's degree in culinary arts and systems with a minor in small business management and entrepreneurship; were selected based on their academic records and their service to the School of Hospitality.
Endres, of Wyoming, served the Penn College Admissions Office as a student ambassador. She was selected by Levy Restaurants to help cook for thousands of guests at the 2013 running of the Kentucky Derby, and showed her skill in culinary arts by taking first place in Advanced Garde Manger at the School of Hospitality's annual Food Show and finishing first - with teammates - in a pre-spring break "mocktail" competition. She completed an internship at the Lake Country House Hotel and Spa in Wales and earned dean's list recognition during every semester of her Penn College career.
May 2013 Penn College graduates Kristina M. Wisneski, Whitehall and Megan E. Endres, Wyoming, received the Award of Excellence from the college’s School of Hospitality.
Whitehall native Wisneski, who likewise made the dean's list every semester, was inducted into the Penn College chapter of the Phi Theta Kappa international honor society and was selected to prepare food at the Kentucky Derby in both 2011 and 2013. She volunteered at the Pennsylvania Farm Show, where she assisted chefs from around Pennsylvania with on-stage cooking demonstrations. In culinary competitions, she placed third in Advanced Garde Manger at the college's annual Food Show. As a member of Phi Theta Kappa, her volunteer work included helping with the statewide Odyssey of the Mind competition when it was held in Williamsport.
The four-day NRA Show, held each May in Chicago, is attended by tens of thousands and features more than 1,800 exhibitors, as well as free education sessions and a World Culinary Showcase.