﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Le Jeune Chef</title>
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    <description>RSS Feed Pennsylvania College of Technology Events Calendar</description>
    <item>
      <title><![CDATA[Le Jeune Chef - Lunch A La Carte (5/20/2013)]]></title>
      <link>http://calendar.pct.edu/EventList.aspx?view=EventDetails&amp;eventidn=6600&amp;information_id=24536&amp;type=&amp;rss=rss</link>
      <content:encoded>&lt;table cellpadding="5" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td valign="top"&gt;&lt;table cellpadding="0" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td style="padding-bottom:1px;"&gt;&lt;b&gt;Start Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td style="padding-bottom:1px;"&gt;5/20/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;Start Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;11:30 AM&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td&gt;&lt;b&gt;End Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;5/20/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;End Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;1:30 PM&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;&lt;br /&gt;Penn College Main Campus - Le Jeune Chef Restaurant (LJC)&lt;br /&gt;&lt;br /&gt;&lt;p style="margin: 0in; font-family: calibri; font-size: 12pt;"&gt;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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The &amp;agrave; la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.&lt;/p&gt;&lt;p&gt;&lt;a href="http://calendar.pct.edu/displaymedia.aspx?whatToDo=attch&amp;id=337" title="Lunch (PDF)"&gt;Lunch.pdf&lt;/a&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;</content:encoded>
      <description>&lt;![CDATA[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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The  la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.]]&gt;</description>
      <pubDate>Mon, 20 May 2013 15:30:00 GMT</pubDate>
      <category>5/20/2013</category>
    </item>
    <item>
      <title><![CDATA[Le Jeune Chef - Lunch A La Carte (5/21/2013)]]></title>
      <link>http://calendar.pct.edu/EventList.aspx?view=EventDetails&amp;eventidn=6600&amp;information_id=24537&amp;type=&amp;rss=rss</link>
      <content:encoded>&lt;table cellpadding="5" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td valign="top"&gt;&lt;table cellpadding="0" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td style="padding-bottom:1px;"&gt;&lt;b&gt;Start Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td style="padding-bottom:1px;"&gt;5/21/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;Start Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;11:30 AM&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td&gt;&lt;b&gt;End Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;5/21/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;End Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;1:30 PM&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;&lt;br /&gt;Penn College Main Campus - Le Jeune Chef Restaurant (LJC)&lt;br /&gt;&lt;br /&gt;&lt;p style="margin: 0in; font-family: calibri; font-size: 12pt;"&gt;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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The &amp;agrave; la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.&lt;/p&gt;&lt;p&gt;&lt;a href="http://calendar.pct.edu/displaymedia.aspx?whatToDo=attch&amp;id=337" title="Lunch (PDF)"&gt;Lunch.pdf&lt;/a&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;</content:encoded>
      <description>&lt;![CDATA[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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The  la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.]]&gt;</description>
      <pubDate>Tue, 21 May 2013 15:30:00 GMT</pubDate>
      <category>5/21/2013</category>
    </item>
    <item>
      <title><![CDATA[Le Jeune Chef - Gourmet Dinner (5/22/2013)]]></title>
      <link>http://calendar.pct.edu/EventList.aspx?view=EventDetails&amp;eventidn=6601&amp;information_id=24642&amp;type=&amp;rss=rss</link>
      <content:encoded>&lt;table cellpadding="5" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td valign="top"&gt;&lt;table cellpadding="0" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td style="padding-bottom:1px;"&gt;&lt;b&gt;Start Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td style="padding-bottom:1px;"&gt;5/22/2013&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td&gt;&lt;b&gt;End Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;5/22/2013&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;&lt;br /&gt;Penn College Main Campus - Le Jeune Chef Restaurant (LJC)&lt;br /&gt;&lt;br /&gt;&lt;p style="line-height: 18pt; margin: 0in; font-family: calibri; font-size: 12pt;"&gt;Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Robert Armstrong and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring grilled swordfish, beef medallions with a bourbon reduction and special tableside presentations. We also feature a wide variety of both regional and international cuisines. 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 Terri Farr, Chef Lynn Sisino, and interns.&lt;/p&gt;&lt;p&gt;&lt;a href="http://calendar.pct.edu/displaymedia.aspx?whatToDo=attch&amp;id=338" title="Dinner (PDF)"&gt;Dinner.pdf&lt;/a&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;</content:encoded>
      <description>&lt;![CDATA[Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Robert Armstrong and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring grilled swordfish, beef medallions with a bourbon reduction and special tableside presentations. We also feature a wide variety of both regional and international cuisines. 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 Terri Farr, Chef Lynn Sisino, and interns.]]&gt;</description>
      <pubDate>Wed, 22 May 2013 04:00:00 GMT</pubDate>
      <category>5/22/2013</category>
    </item>
    <item>
      <title><![CDATA[Le Jeune Chef - Lunch A La Carte (5/22/2013)]]></title>
      <link>http://calendar.pct.edu/EventList.aspx?view=EventDetails&amp;eventidn=6600&amp;information_id=24538&amp;type=&amp;rss=rss</link>
      <content:encoded>&lt;table cellpadding="5" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td valign="top"&gt;&lt;table cellpadding="0" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td style="padding-bottom:1px;"&gt;&lt;b&gt;Start Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td style="padding-bottom:1px;"&gt;5/22/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;Start Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;11:30 AM&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td&gt;&lt;b&gt;End Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;5/22/2013&lt;/td&gt;&lt;td&gt;&amp;nbsp;&lt;b&gt;End Time:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;1:30 PM&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;&lt;br /&gt;Penn College Main Campus - Le Jeune Chef Restaurant (LJC)&lt;br /&gt;&lt;br /&gt;&lt;p style="margin: 0in; font-family: calibri; font-size: 12pt;"&gt;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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The &amp;agrave; la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.&lt;/p&gt;&lt;p&gt;&lt;a href="http://calendar.pct.edu/displaymedia.aspx?whatToDo=attch&amp;id=337" title="Lunch (PDF)"&gt;Lunch.pdf&lt;/a&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;</content:encoded>
      <description>&lt;![CDATA[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 their own menus and recipes using fresh regional and seasonal items. Menus change monthly with daily specials. The  la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Terri Farr and her student interns.]]&gt;</description>
      <pubDate>Wed, 22 May 2013 15:30:00 GMT</pubDate>
      <category>5/22/2013</category>
    </item>
    <item>
      <title><![CDATA[Le Jeune Chef - Gourmet Dinner (5/23/2013)]]></title>
      <link>http://calendar.pct.edu/EventList.aspx?view=EventDetails&amp;eventidn=6601&amp;information_id=24643&amp;type=&amp;rss=rss</link>
      <content:encoded>&lt;table cellpadding="5" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td valign="top"&gt;&lt;table cellpadding="0" cellspacing="0" border="0"&gt;&lt;tr&gt;&lt;td style="padding-bottom:1px;"&gt;&lt;b&gt;Start Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td style="padding-bottom:1px;"&gt;5/23/2013&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td&gt;&lt;b&gt;End Date:&lt;/b&gt;&amp;nbsp;&lt;/td&gt;&lt;td&gt;5/23/2013&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;td&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;&lt;br /&gt;Penn College Main Campus - Le Jeune Chef Restaurant (LJC)&lt;br /&gt;&lt;br /&gt;&lt;p style="line-height: 18pt; margin: 0in; font-family: calibri; font-size: 12pt;"&gt;Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Robert Armstrong and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring grilled swordfish, beef medallions with a bourbon reduction and special tableside presentations. We also feature a wide variety of both regional and international cuisines. 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 Terri Farr, Chef Lynn Sisino, and interns.&lt;/p&gt;&lt;p&gt;&lt;a href="http://calendar.pct.edu/displaymedia.aspx?whatToDo=attch&amp;id=338" title="Dinner (PDF)"&gt;Dinner.pdf&lt;/a&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/table&gt;</content:encoded>
      <description>&lt;![CDATA[Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Robert Armstrong and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring grilled swordfish, beef medallions with a bourbon reduction and special tableside presentations. We also feature a wide variety of both regional and international cuisines. 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 Terri Farr, Chef Lynn Sisino, and interns.]]&gt;</description>
      <pubDate>Thu, 23 May 2013 04:00:00 GMT</pubDate>
      <category>5/23/2013</category>
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