<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=35Zaxf_0viQIQsW00" alt="https://img.particlenews.com/image.php?url=35Zaxf_0viQIQsW00" width="1763" height="1175" ><figcaption>HACC culinary arts students, from the left, Jacob Fedetz, Angelika Tayac and Michael Hosta, along with Chef Chad Brumbaugh (second from left) recently participated in a demonstration on how to prepare Pekin duck with representatives from Joe Jurgielewicz &amp; Son on Sept. 5. HACC</figcaption></figure><p>Students in the Culinary Arts Program at HACC, Central Pennsylvania’s Community College, gave a hands-on cooking demonstration Sept. 5 with representatives from duck company Joe Jurgielewicz &amp; Son.</p><p>The students learned tips on preparing Pekin duck from Jurgielewicz, which works with Michelin-starred restaurants and chefs around the world.</p><p>The Berks County company employs over 200 people and contracts with 27 farm families throughout the state to raise their ducks.</p><p>Jurgielewicz raises 9 million Pekin ducks annually and about 400,000 eggs per week.</p><p>The students who participated in the demonstration are members of the local American Culinary Federation chapter. Jurgielewicz is planning on holding similar programs with other schools in the future.</p><h2>Newsletter </h2></div></body>

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Berks County Duck Farm Works With Harrisburg Culinary Students

Students in the Culinary Arts Program at HACC, Central Pennsylvania’s Community College, gave a hands-on cooking demonstration Sept. 5 with representatives from duck company Joe Jurgielewicz & Son. The students learned tips on preparing Pekin duck from Jurgielewicz, which works with Michelin-starred restaurants and chefs around the world. The...