Press Releases

Parkhurst Chefs at Capital University Earn Certified Executive Chef Titles

BEXLEY, OH, August 5, 2010 – Parkhurst Dining Services is proud to announce that Scott Rattan of Hilliard, OH, and John Brite of Delaware, OH have each earned the Certified Executive Chef® (CEC®) designations from the American Culinary Federation (ACF), Inc. Chef Rattan and Chef Brite are employed by Parkhurst at Capital University, Bexley, OH, where Chef Rattan is executive chef and Chef Brite is general manager of dining and conference services. Both are members of the ACF Columbus Chapter, the only comprehensive certification program for chefs in the United States.

A 31-year veteran of the food service and restaurant industries, Chef Rattan joined Parkhurst at Capital University in 2003. Chef Rattan shares his culinary passion, “Working with food is a true art that I get to recreate every day.” Chef Rattan is a certified ServSafe instructor, providing Parkhurst associates with comprehensive food safety training. A member of the Parkhurst Local Foods Advisory Board, Chef Rattan strives to partner with local farmers and producers of food in central Ohio to support local agriculture and the local economy.

Chef Brite joined Parkhurst at Capital University as the executive sous chef in 2004. A graduate of the Pennsylvania Culinary Institute with a degree in culinary arts, Chef Brite’s favorite foods to prepare are marinades and sauces. “I love using different vegetable and fruit compotes to create delicious and prevalent sauces for my entrees,” says Chef Brite. “What I like best about working at Parkhurst is that chefs truly have the opportunity to practice their craft.”

A CEC® is a chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a foodservice operation. A CEC® must supervise a minimum of five full-time employees and pass a practical exam in front of peers. In the practical exam, chefs use selected ingredients to write and produce a three-course menu, including fish, salad and main course. Chefs must adhere to strict guidelines, such as time, amount of ingredients, presentation and cooking techniques.

Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical cooking examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management. Certified chefs in restaurants, hotels and other foodservice operations demonstrate commitment to quality foodservice and must renew their certification(s) every five years.

About American Culinary Federation:

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

About Parkhurst Dining Services:

Parkhurst Dining Services provides exceptional culinary experiences and dining services 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 associates every day. Join us for a welcoming and sustainable dining experience. www.parkhurstdining.com

Contact:

Grace Hoyer
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell 
gracehoyer@ptd.net

Parkhurst Chefs at Capital University Earn Certified Executive Chef Titles

BEXLEY, OH, August 5, 2010 – Parkhurst Dining Services is proud to announce that Scott Rattan of Hilliard, OH, and John Brite of Delaware, OH have each earned the Certified Executive Chef® (CEC®) designations from the American Culinary Federation (ACF), Inc. Chef Rattan and Chef Brite are employed by Parkhurst at Capital University, Bexley, OH, where Chef Rattan is executive chef and Chef Brite is general manager of dining and conference services. Both are members of the ACF Columbus Chapter, the only comprehensive certification program for chefs in the United States.

A 31-year veteran of the food service and restaurant industries, Chef Rattan joined Parkhurst at Capital University in 2003. Chef Rattan shares his culinary passion, “Working with food is a true art that I get to recreate every day.” Chef Rattan is a certified ServSafe instructor, providing Parkhurst associates with comprehensive food safety training. A member of the Parkhurst Local Foods Advisory Board, Chef Rattan strives to partner with local farmers and producers of food in central Ohio to support local agriculture and the local economy.

Chef Brite joined Parkhurst at Capital University as the executive sous chef in 2004. A graduate of the Pennsylvania Culinary Institute with a degree in culinary arts, Chef Brite’s favorite foods to prepare are marinades and sauces. “I love using different vegetable and fruit compotes to create delicious and prevalent sauces for my entrees,” says Chef Brite. “What I like best about working at Parkhurst is that chefs truly have the opportunity to practice their craft.”

A CEC® is a chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a foodservice operation. A CEC® must supervise a minimum of five full-time employees and pass a practical exam in front of peers. In the practical exam, chefs use selected ingredients to write and produce a three-course menu, including fish, salad and main course. Chefs must adhere to strict guidelines, such as time, amount of ingredients, presentation and cooking techniques.

Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical cooking examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management. Certified chefs in restaurants, hotels and other foodservice operations demonstrate commitment to quality foodservice and must renew their certification(s) every five years.

About American Culinary Federation:

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

About Parkhurst Dining Services:

Parkhurst Dining Services provides exceptional culinary experiences and dining services 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 associates every day. Join us for a welcoming and sustainable dining experience. www.parkhurstdining.com

Contact:

Grace Hoyer
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell 
gracehoyer@ptd.net