Parkhurst hosted its second annual Camp’n Cook retreat in Hocking Hills, Ohio as a way for chefs to get out of their units and connect in the great outdoors. A dozen chefs from five states across our footprint came together to network, recharge, and spur creativity.
“These moments are like a journey,” says Executive Sous Chef Ariel Culbreath at Centre College. “Networking and getting to know the people around you on top of just making good food and being part of an environment that you’re typically in — it’s a challenge and you get to be creative and put your skills to the test.”
“I just like getting all the chefs together,” echoes Chef Christine Pavkovic at Corner Mercantile. “It’s really important that we get together and talk and relate to one another. We know what we go through every day, and there’s nothing better than when you can have someone to talk to.”
“We’re sitting at a lovely cabin in the woods and spending quality time together with other like-minded people,” says Chef Art Catrow at Mercyhurst University, “people that understand the work you do and the life you live. I’m loving every minute of it! Since I’ve been with Parkhurst, it’s definitely a company you feel invested in, and I like their investment in the team members. They go out of their way to make us feel appreciated.”
“Super stoked I got to come,” says Executive Chef Mary Dissanayake at Hanover College. “I feel like everybody’s bringing their best. The chefs are so humble and so helpful toward each other, and I’ve never had that in another company.”
Watch the video below to get a glimpse of this unique retreat for Parkhurst chefs!
