 Where in the World are the Traveling Chefs...
In response to a growing number of Americans interested in world culinary traditions, Parkhurst Dining Services kicks off Traveling Chefs, a college and corporate dining chef tour that tout the culinary talents of several Parkhurst chefs who team-up to prepare the finest in fresh, global cuisine featuring recipes from Hemisflavors. This year’s focus will feature foods from Japan and Spain.
Traveling Chefs will visit Saint Francis University on October 29, 2008. While working with onsite executive chefs, Traveling Chefs prepare foods to order and in front of guests using authentic techniques and ingredients. Plus, chefs provide a culinary “education” as they describe the dining culture of our Hemisflavors countries, ingredients and local agriculture used to prepare the day’s selections, and make recommendations if guests ask for complimentary flavors.
Meet our Traveling Chefs who will visit Saint Francis University on October 29, 2008
MICHAEL D. PASSANITA, Executive Sous Chef, Saint Francis University
Chef Passanita worked in various restaurants in Massachusetts and Pennsylvania. Prior to joining Parkhurst, he was the foodservice supervisor for the state of Pa. Chef’s Passanita’s passion for food was fueled by his Italian family -- influenced by his grandmother’s cooking and his grandfather’s stories. “My grandfather always talked about the wood fired bread ovens and the bread. I recently got to go and meet my family in Sicily and I built my own wood fired oven! Although Italian foods are my favorite to prepare, I also enjoy French-style cooking. Sauteeing and putting on a good show is always fun too!"
To create greener dining operations, Chef Passanita recycles all plastics, cardboard and metal cans. We try and turn off lights that do not have to be on all the time. Our next goal is to become a trayless community. “I like the fact that Parkhurst is a very sustainable company and prepares all fresh foods with real ingredients instead of some of the substitutes that other companies use. Parkhurst also believes in the environment and reducing our carbon footprint.”
Chef Passanita holds an associate’s degree in the applied science of culinary arts from Newbury College.
FRANK HUMMEL, JR., Executive Sous Chef at Bucknell University
Chef Hummel is a 15-year veteran of the food service industry with a degree in culinary arts. Chef Hummel enjoys cooking, experimenting with foods and preparing anything that’s good to eat -- especially grilled meats, fish and creating delectable desserts.
What Chef Hummel likes best about working at Parkhurst is the quality and freshness of the foods utilized, as well as seeing other units work together as a team.
KEVIN JONES, Executive Chef, Maryland Institute College of Arts
Chef Jones is a 23-year veteran of the food service industry and graduate of the Baltimore International College. Since he was a young boy, Chef Jones was always cooking. “I always felt that the art of culinary is a great blend of artistry & technical talents – the techniques used in cooking are the same as they have been over the years, however, you can use them to create new and beautiful dishes that are not only gorgeous, but taste great.” Chef Jones has always been a big fan of fish; the versatility of it has always intrigued him.
Chef Jones has also created a "greener" dining operation by eliminating trays, and in the retail area, he only uses green ware and starch based utensils. A reusable mug program reduces the usage of Styrofoam cups. "I’m impressed with Parkhurst’s dedication to their employees and the amount of training offered for personal growth."
JERRY ROGERS, Executive Chef, Cedar Crest College
Chef Rogers is an 18-year veteran of the food service industry and graduate of the Coyne Culinary Academy. “I love food. Handling food is such a versatile operation. Each time you work with a certain dish or ingredient, there are endless possibilities to the way it is prepared."
Some of Chef Rogers’ favorite foods to prepare are wild game, fresh garden foods and pizza. "What I like best about working at Parkhurst is the fruits of my labor…I love to eat!"
Featured Recipes...
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