EXPERTISE WITH PURPOSE

“[I enjoy] the freedom to write [my] own menus for different accounts and figure out what works best for each location, the ability to create a recipe and have it ready to go company-wide within a matter of days is pretty unique. It has helped me develop a behind-the-scenes understanding on how we have to make menus appropriately with financial goals in mind. It can be a big task but creating cycle menus really teaches you to grow and diversify your way of thinking instead of just being thrown a menu from above with the expectation that you will just execute it.”

“I started with Parkhurst in 2002 as an hourly employee. Working with Parkhurst I feel has made me a well-rounded chef. You get experience helping with large-scale catering. Doing off-site catering events really teaches you how to be prepared for anything. There are also chef engagement events that are enjoyable – from Family Meals to events for Caring for Kids and Camp’n Cook. You also have support from the other chefs, whether that be help with catering events or you really need an ingredient.”

“The number of chefs involved with mapping out the concepts, testing the recipes we have created, and then costing them out is extensive. This thoughtful and thorough process to culinary brand development relies on the creativity of our culinarians and ensures success.”