Parkhurst recently hosted a Camp’n Cook retreat at Raystown Lake reservoir in Huntingdon County, Pennsylvania, to foster connection and community and spark new ideas in fresh scenery. What better way to become inspired than around a campfire, right?
The event brought chefs from across our footprint, including Danville, Kentucky, Valparaiso, Indiana, and all across Pennsylvania. At our events focused on pushing culinary boundaries and sharing ideas, chefs can let their creativity flourish, which might even inspire future dishes at their sites, and form a support system for each other across the many Parkhurst locations.
The chefs enjoy each other’s company around a campfire. 
A look at some of the meals the group prepared for each other. 
Over the course of three days, chefs all contributed to making family-style BBQ meals for each other. 
In addition to preparing meals, chefs also engaged in activities like kayaking. 
“This is really just about getting our chefs together,” says Tim Fetter, Senior Manager of Culinary Innovation and Standards at Parkhurst. 
Another glimpse of what the chefs prepared during the three-day trip. Many said they would take back to their sites what they learned and prepared.
“This is really just about getting our chefs together,” says Tim Fetter, Senior Manager of Culinary Innovation and Standards at Parkhurst, “out of their normal work environment, really working together and making connections. It’s two-fold. We have a lot of long-tenured chefs who’ve been working together for years but not necessarily on a day-to-day basis, and for those who haven’t been around that long, [it’s great] for them to make connections with those veterans.”
Over the course of three days, chefs all contributed to making family-style BBQ meals for each other and engaged in activities like kayaking, fishing, and cooking around campfires. It’s a great way to bounce ideas off each other in a laid-back setting.
Watch the video below to get a glimpse of this unique retreat for Parkhurst chefs!
“I’m gonna try some of this stuff back home, definitely!” says Chef Mary Vallorani in the video. “In the corporate account, I think they’ll like it. I encourage anybody that is a chef and wants a good career and good future to check in to Parkhurst. It’s open to everybody and anybody.”
