Testimonials

Your contribution to the Green House project is tremendous. The use of local, organic food is a hallmark of any dining service committed to environmental leadership these days. Thanks for your leadership on this and being part of the University's Green Team!

Erik Foley,
Director, Renewable Energy Center,
Saint Francis University, Loretto, Pa.

 

Allegheny has an excellent academic reputation and strives for high quality in everything it does. Parkhurst supports our focus. They provide the culinary flexibility and creativity that reflect the unusual combinations of interests, skills and talents which have become a hallmark of Allegheny students.

Larry Lee,
Associate Vice President of Finance and Planning,
Allegheny College, Meadville, Pa.

 

What a great job on the Traveling Chefs program. Please share my thanks with the team and the Parkhurst chefs. Great job!

Michael Molla,
Vice President for Operations,
Maryland Institute College of Art, Baltimore, Md.

 

Parkhurst was selected because of its commitment to using high-quality ingredients in the preparation of meals and their support of sustainable activities. Our students liked the “fresh, made from scratch” concept and look forward to new food offerings.

Mary Beth Tsikalas,
Vice President, Finance and Administration
Rosemont College, Bryn Mawr, Pa.

 

Parkhurst was selected because of its commitment to freshness and using high-quality ingredients in their preparations of meals. They take great pride in producing healthy, fresh and tasty meals.

Jerry Cardinale,
Senior Vice President, Indirect Procurement,
Rite Aid, Camp Hill, Pa.