Press Releases

Parkhurst Chefs to Participate in PASA's Farming for the Future; Kicks-Off Parkhurst Sustainable Leaders in the Field

PITTSBURGH, PA, February 2, 2010 –Parkhurst Dining Services chefs will receive an opportunity to participate in sustainable learning experiences designed especially for them at The Pennsylvania Association of Sustainable Agriculture’s (PASA) 19th annual Farming for the Future conference (Feb. 4-6, at the Penn Stater Conference Center in State College, PA), the East Coast’s premier agriculture event that brings together thousands of farmers, local food activists and sustainable agricultural industry partners.  Parkhurst chefs who have been chosen to participate in these sessions will champion the “sustainable” cause as Parkhurst’s new regional food service “sustainable” leaders in the field.

According to Jamie Moore, Parkhurst director of sourcing and sustainability, PASA board member and well-known sustainable activist, this is the first time that the conference has focused on educating chefs to be more sustainable, learn about agricultural practices and how to apply them to their food service operations.  “We selected six Parkhurst chefs who share a commitment to sustainable food service.  They are: Tim Fetter, Executive Chef, High Mark Blue Cross Blue Shield; Scott Rattan, Executive Chef, Capital University; Scott Steiner, Executive Chef, Allegheny College; Kevin Jones, Executive Chef, Maryland Institute College of Art; Frank Hummel, Executive Sous Chef, Bucknell University; and Sean Lockhard, Executive Chef, Gywnedd-Mercy College.

Chefs will participate in the following learning experiences Thursday, Feb. 4 beginning at 9 a.m: 

  • All organic matters with the Pennsylvania Certified Organic (PCO).  This class will focus on certified organic policies and practices, instruction and discussion on organic topics that appeal to all levels of organic farmers and food processors;
  • Pastured poultry and grass-fed meat production.  Parkhurst chefs will learn how farms raise top-quality meat and egg-laying poultry on pasture, without polluting their farms or alienating their neighbors;
  • An introduction to the principles, processes and the ingredients of lacto-fermentation.  Educators will also demonstrate techniques for home or small commercial scale preservation of vegetables by fermentation;
  • Basic cheese making, a class where Parkhurst chefs will bring their favorite cheese products and review what they need to know to create a safe product.

Chefs who participated in PASA’s sessions will be groomed by Moore to be regional food service “sustainable” leaders in the field who will be active in promoting the benefits of sustainability in our local communities.   They are also a resource for our Parkhurst food service teams and our clients, providing the guidance, education and “know-how” when they want to organize sustainable events such as local food dinners, coordinate and conduct tours of local farms, and promote our continuous focus on sustainable food, green practices and other environmental initiatives.

Parkhurst Chefs to Participate in PASA's Farming for the Future; Kicks-Off Parkhurst Sustainable Leaders in the Field

PITTSBURGH, PA, February 2, 2010 –Parkhurst Dining Services chefs will receive an opportunity to participate in sustainable learning experiences designed especially for them at The Pennsylvania Association of Sustainable Agriculture’s (PASA) 19th annual Farming for the Future conference (Feb. 4-6, at the Penn Stater Conference Center in State College, PA), the East Coast’s premier agriculture event that brings together thousands of farmers, local food activists and sustainable agricultural industry partners.  Parkhurst chefs who have been chosen to participate in these sessions will champion the “sustainable” cause as Parkhurst’s new regional food service “sustainable” leaders in the field.

According to Jamie Moore, Parkhurst director of sourcing and sustainability, PASA board member and well-known sustainable activist, this is the first time that the conference has focused on educating chefs to be more sustainable, learn about agricultural practices and how to apply them to their food service operations.  “We selected six Parkhurst chefs who share a commitment to sustainable food service.  They are: Tim Fetter, Executive Chef, High Mark Blue Cross Blue Shield; Scott Rattan, Executive Chef, Capital University; Scott Steiner, Executive Chef, Allegheny College; Kevin Jones, Executive Chef, Maryland Institute College of Art; Frank Hummel, Executive Sous Chef, Bucknell University; and Sean Lockhard, Executive Chef, Gywnedd-Mercy College.

Chefs will participate in the following learning experiences Thursday, Feb. 4 beginning at 9 a.m: 

  • All organic matters with the Pennsylvania Certified Organic (PCO).  This class will focus on certified organic policies and practices, instruction and discussion on organic topics that appeal to all levels of organic farmers and food processors;
  • Pastured poultry and grass-fed meat production.  Parkhurst chefs will learn how farms raise top-quality meat and egg-laying poultry on pasture, without polluting their farms or alienating their neighbors;
  • An introduction to the principles, processes and the ingredients of lacto-fermentation.  Educators will also demonstrate techniques for home or small commercial scale preservation of vegetables by fermentation;
  • Basic cheese making, a class where Parkhurst chefs will bring their favorite cheese products and review what they need to know to create a safe product.

Chefs who participated in PASA’s sessions will be groomed by Moore to be regional food service “sustainable” leaders in the field who will be active in promoting the benefits of sustainability in our local communities.   They are also a resource for our Parkhurst food service teams and our clients, providing the guidance, education and “know-how” when they want to organize sustainable events such as local food dinners, coordinate and conduct tours of local farms, and promote our continuous focus on sustainable food, green practices and other environmental initiatives.