Corporate Executive Chef Bill Laychur has 20 year’s experience in the food service industry.

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Chef Bill Culinary Tidbit

The Corporate Executive Chef plays a vital role in Penn State Food Services by providing culinary expertise, training, and support to the dining commons. Learn about popular questions such as menu selection, Special Dinners, or ingredients from Chef Bill, or ask your own question.

Key areas of Chef Bill’s responsibility are:

Recipe and Product Testing
• Tests all prospective products • Tests and develops all recipes • Maintains computer recipe database

Culinary Learning Center • Resource Library, Video Library, Computer learning station with interactive CD-ROMs • Internet access to food service related sites • Cycle Menu and Special Events Menu Committee • Creates reports on menu mix and product analyses

Culinary Externship Program
• Recruits and interviews prospective externs • Coordinates the extern evaluation process • Acts as liaison between the externship coordinators and Penn State

Special Projects and Functions
• Culinary advisor to the Vegetarian Advisory Board • Plans and prepares special dinners and other functions • Conducts training programs for special interest groups

HACCP Coordination
• Administrator of the Hazard Analysis Critical Control Point Program (HACCP), Penn State Food Service's inspection program

Recruiting
• Participates in recruitment trips to culinary educational institutes to seek potential staff

Training
• Trains culinary staff • Conducts and coordinates culinary programs and seminars

Chef Bill Culinary Tidbit
If you like to see the processes in preparing a certain recipe, visit the Visual Recipes Web site.

Sometimes cooks are unsure how a dish is supposed to look. This site shows you how. The site showcases a community of cooking enthusiasts who share recipes with step-by-step photos. There are lots of different types of recipes and you can submit your own recipe and photos.