Paul Pownall and his friends — student chefs at Schenectady County Community College’s highly regarded culinary arts school — have different appetites for the fourth Thursday in November. Pownall must have sausage lasagna on his holiday table. Kara Lindsay Shoen prefers her mother’s oyster stuffing. Shannon Dowen-Ronda makes cinnamon crème brûlée for Thanksgiving dessert. Michelle Anaya-Malone begins festivities with lumpia — Filipino spring rolls.