Chef in the Schoolyard
October 9, 2014
Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon
Blog » Innovation With Heart
Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon
I’m always exciting during this time of the year. Local food production is at the height of the season and the schools are back in session.
Coffee is one of those beverages that you either love or hate. My first coffee experience was when I was 18 and floating around the
By Tim Fetter, Executive Chef at Duquesne University Starting with this academic year, Parkhurst Dining was proud to begin service to the campus and community
By John Cummins; General Manager of Resident Dining at Bucknell University 2013 was the Summer of the Pickle here at Bucknell University. It began with the
This summer, on a beautiful yet humid 93˚ day, I had an opportunity to take a group of our employees to Brenckle’s Farm, one of the
On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows,
Posted by Jamie Written by Tim Fetter, CEC, General Manager, Highmark Pittsburgh With the popularity of “urban gardening,” many chefs are preparing plans to begin
Posted by Jamie Written by John Cummins, General Manager of Resident Dining, Bucknell University In October of 2012, food waste author Jonathan Bloom came to