Media image for Le Jeune Chef Restaurant, Penn College of Technology, Williamsport.

1/21/2026 Le Jeune Chef Tour & Lunch

Event | FULL (Membership Required)

Wednesday, January 21, 2026 (one day)
11:00 AM-1:30 PM on Wed
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$30.00
$25.00

1/21/2026 Le Jeune Chef Tour & Lunch

Event | FULL (Membership Required)

Join the Bucknell Institute for Lifelong Learning on our special visit to Le Jeune Chef Restaurant at Penn College in Williamsport for tour and lunch:  11 a.m. Wednesday, Jan. 21, 2026. (If we must postpone due to inclement weather, Jan. 22 has been reserved as a back up date.)

Take a trip behind the scenes into the kitchens of Le Jeune Chef restaurant at the Pennsylvania College of Technology where culinary arts students learn to perfect their skills and master methods.  See where aspiring chefs express their creativity by developing recipes using fresh regional and seasonal ingredients.  Then enjoy a tasty lunch – soup or salad with choice of 3 entrées (1 vegetarian), dessert, and beverage   – in the Williamsport restaurant described as “a culinary gem.”

This special field trip, which includes a tour and fixed price meal with choice of soup or salad, entree*, beverage, and dessert, is $25 for BILL members, $30 for non-members.  Space is limited.

  • Current BILL members will receive priority registration until Jan. 14. After Jan. 14, non-members may register until all spaces are filled.

    If the program is full, consider waitlisting. 

    If after registering for the program you find you cannot attend, please alert BILL (lifelonglearning@bucknell.edu or 570-522-0105) right away. BILL will offer any new availability to those on the waiting list in the order their registrations were recorded. PLEASE NOTE HOWEVER: refunds/cancellation of charges cannot be guaranteed after noon on Jan. 19.

    *Before the Jan. 21 program, registered participants will be contacted by Janice Butler for their choice of entree, as follows:

    1. Balsamic Marinated Flat Iron Steak w/ grilled broccolini pomme puree, red wine demi-glace
    2. Mustard Glazed Salmon w/ grilled broccolini, pomme puree, mustard cream sauce
    3. Roasted Butternut Squash & Wild Mushroom Penne with Alfredo sauce
    4. Roasted Butternut Squash Salad w/ blueberries, craisins, pistachios, goat cheese, house greens, Maple Cider vinaigrette.