Press Releases

Teens Learn Culinary Skills from Parkhurst Chefs

Chefs from Parkhurst Dining at Philadelphia University and the Curtis Institute of Music recently armed teens from the Coatesville Youth Initiative with culinary skills using the garden-fresh vegetables and herbs they grow for local food banks in the MoGreena Garden, a project of Waste Oil Recyclers in Modena, PA. Chefs from local restaurants and dining services locations that recycle their waste vegetable oil with Waste Oil Recyclers were encouraged to participate in this summer’s cooking demonstrations.

“I was thrilled to get the request from Waste Oil Recyclers to help out with this initiative of teaching youth how to menu fresh produce into wholesome meals. Not only does this expose the youth to potential career opportunities it also prepares them for the future of teaching them the cooking basics to prepare healthier meals with the fruits of their labor,” said Jamie Moore, Parkhurst Dining director of sourcing and sustainability.

The 20-plus raised gardens are cared and tended for by these teens, who receive an eight-week employment experience with a challenging life and leadership skills development curriculum. So, far, the MoGrenna Garden has produced 100 pounds of produce including tomatoes, peppers, onions, lettuce, beets and garlic that were recently donated to the City Gate Shelter of Chester County, PA.

According to Brendan Steer, director of sales for Waste Oil Recyclers, “We were fortunate enough to have Malcolm Whitaker (executive chef) and Joseph Flax (sous chef) from the Curtis Institute of Music make us a delicious meal consisting of rolled stuffed chicken breasts filled with sautéed zucchini, squash, peppers and various herbs from our gardens accompanied by an herb vegetable couscous. It was a beautiful breezy summer afternoon and the food was delicious. Thanks so much to Parkhurst Dining, and Malcolm and Joseph for taking the time to come out and help us build this piece of our ongoing education program with the Coatesville Youth Initiative.”

The cooking demonstrations were conducted by Curtis Institute of Music Executive Chef Malcolm Whitaker on Tuesday, July 29, 2014, and Philadelphia University Sous Chef Kat Amiscosa on August 11th at the Waste Oil Recyclers facility in Modena, PA.

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com

Teens Learn Culinary Skills from Parkhurst Chefs

Chefs from Parkhurst Dining at Philadelphia University and the Curtis Institute of Music recently armed teens from the Coatesville Youth Initiative with culinary skills using the garden-fresh vegetables and herbs they grow for local food banks in the MoGreena Garden, a project of Waste Oil Recyclers in Modena, PA. Chefs from local restaurants and dining services locations that recycle their waste vegetable oil with Waste Oil Recyclers were encouraged to participate in this summer’s cooking demonstrations.

“I was thrilled to get the request from Waste Oil Recyclers to help out with this initiative of teaching youth how to menu fresh produce into wholesome meals. Not only does this expose the youth to potential career opportunities it also prepares them for the future of teaching them the cooking basics to prepare healthier meals with the fruits of their labor,” said Jamie Moore, Parkhurst Dining director of sourcing and sustainability.

The 20-plus raised gardens are cared and tended for by these teens, who receive an eight-week employment experience with a challenging life and leadership skills development curriculum. So, far, the MoGrenna Garden has produced 100 pounds of produce including tomatoes, peppers, onions, lettuce, beets and garlic that were recently donated to the City Gate Shelter of Chester County, PA.

According to Brendan Steer, director of sales for Waste Oil Recyclers, “We were fortunate enough to have Malcolm Whitaker (executive chef) and Joseph Flax (sous chef) from the Curtis Institute of Music make us a delicious meal consisting of rolled stuffed chicken breasts filled with sautéed zucchini, squash, peppers and various herbs from our gardens accompanied by an herb vegetable couscous. It was a beautiful breezy summer afternoon and the food was delicious. Thanks so much to Parkhurst Dining, and Malcolm and Joseph for taking the time to come out and help us build this piece of our ongoing education program with the Coatesville Youth Initiative.”

The cooking demonstrations were conducted by Curtis Institute of Music Executive Chef Malcolm Whitaker on Tuesday, July 29, 2014, and Philadelphia University Sous Chef Kat Amiscosa on August 11th at the Waste Oil Recyclers facility in Modena, PA.

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com