By John Cummins, General Manager of Resident Dining at Bucknell University Like most college and universities our summer guests are mostly participants in camps and conferences hosted by the institution. Some meals we serve 700 guests and others just 30! No matter how many guests we have we always focus on utilizing the freshest local […]
MoreBy Leslie Ekstrand, General Manager at Chatham University Here at Parkhurst Dining Services at Chatham University, we are always searching for ways to lessen our carbon footprint and reduce the amount of waste that ends up in landfills. Four years ago we started a before and after consumer composting program in our main dining hall. […]
MoreBy Tim Fetter, CEC, Executive Chef at Highmark Pittsburgh Here in the Pittsburgh region, chefs, farmers, and the general public can rejoice that our growing season has finally arrived. After what always seems like a long winter and now what as been a very wet spring, we are seeing some nicer weather that should produce […]
MoreBy: Tim Fetter, CEC, Executive Chef at Highmark Blue Cross Blue Shield, Pittsburgh, PA Cheese…..Who doesn’t like a great handmade cheese? Do you ever wonder what goes into making cheeses? In February of last year, at the PASA (Pennsylvania Association for Sustainable Agriculture) Farming for the Future Conference, a group of Parkhurst Chefs that […]
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