Steelers players dish on what they eat during training campTrib
Executive chef Jeff Shaffer said the goal is to provide a fresh array of vegetables. It’s also about having a variety of proteins such as meat and chicken and fish. They focus on using as many locally sourced ingredients as they can.
Shaffer, of Greensburg, has been with Parkhurst Dining for 15 years, the past four and a half at St. Vincent.
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