Athan Spanos, chef at Penn State Harrisburg, represented Penn State and won an American Culinary Federation (ACF) gold medal for his signature dish at the National Association of College and University Food Services (NACUFS) Mid-Atlantic Regional Conference Culinary Challenge, held Jan. 15 in Gettysburg, Pennsylvania.
Athan Spanos, who won the Penn State challenge for the second year in a row, prepared a dish featuring juniper and fennel crusted venison chop, delicata squash and trumpet royale hash, sunchoke ravioli truffle parmesan foam, root vegetable chip, and a sour cherry reduction.
The Center for Innovation and Entrepreneurship at Penn State Harrisburg will hold an Idea TestLab, an intensive five-week startup course for University and community entrepreneurs at Startup Harrisburg, Feb. 21 through March 21. The non-credit program focuses on the customer discovery process, in which participants will validate the customer problems they hope to solve with their proposed business ideas.
Penn State Harrisburg will hold several events in February in honor of Black History Month, including an African-American Read-In, the traveling True Black History Museum, and a lecture by Penn State alumnus and first African-American Astronaut Guion Bluford.
