Filed under Volunteering

Chef in the Schoolyard

Chef in the Schoolyard

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 with some students at the Greater Pittsburgh Urban League Charter School in the East Liberty neighborhood of Pittsburgh. Grow Pittsburgh has a terrific Edible Schoolyard program that creates on-site gardens … Continue reading

Cooking Demo at Waste Oil Recyclers

Cooking Demo at Waste Oil Recyclers

Chefs from the Curtis Institute of Music recently armed teens from the Coatesville Youth Initiative with culinary skills using the garden-fresh vegetables and herbs they grow for local food banks in the MoGrenna Garden, a project of Waste Oil Recyclers in Modena, PA. Chefs from local restaurants and dining services locations that recycle their waste … Continue reading

Fresh Vegetables and Public Schools

Fresh Vegetables and Public Schools

By Kevin Jones, Executive Chef at Maryland Institute College of Art Recently I had the privilege to work with a local farmer and our public school system to enlighten our next generation of children about fresh vegetables and their benefits. I had a candid conversation with one of our local elementary school administrators and they … Continue reading

Composting and Campers @ Chatham University

By Leslie Ekstrand, General Manager at Chatham University Here at Parkhurst Dining Services at Chatham University, we are always searching for ways to lessen our carbon footprint and reduce the amount of waste that ends up in landfills.  Four years ago we started a before and after consumer composting program in our main dining hall.  … Continue reading