FAMILY MEAL FOR THE KIDS Read about our chefs and their meals inside!
Mary Dissanayake, Executive Chef Hanover College
Chef Mary’s passion for cooking began with her French family. Her dad made pâté en croûte when she was a kid, which inspired her to attend Lenôtre Culinary Institute where her love for food grew. Her secret ingredients are butter, cream, and curry leaves - she even has a curry tree at home! She is proud to be with Parkhurst because it feels like a small, family-owned company. She chose a classic dessert with pastry cream, hoping it’s simple, eye- catching, and delicious.
Christine Pavkovic, Chef Manager Corner Mercantile
With 22 years in the kitchen, Chef Christine’s passion was sparked early by baking alongside her mother and grandmother before it was refined through formal training. She prides herself on the high standards upheld at Parkhurst and thrives in the intense, fast- paced kitchen environment where teamwork and problem-solving create strong bonds. Known for her spicy meatballs - so beloved she even through a meatball-themed birthday party - she chose this dish to highlight the simple, wholesome ingredients made with love. She hopes each bite conveys warmth, care, and delicious flavor.
Zak Kowalski, Executive Sous Chef
John Nolte, Executive Sous Chef
These chefs are proud to be part of Parkhurst for our Know Your Source program, highlighting their passion for our commitment to sourcing locally and supporting the communities we serve. To them, participating in the Caring for Kids Family Meal is a meaningful way to give back. Their dish, a team collaboration, highlights fresh ingredients and shared creativity. They hope that each bite leaves guests appreciating the quality and care behind it. Robert Morris University
Jess Talotta, Pastry Chef
Nate Kasubick, Executive Chef Delaware Valley University
Chef Nate has been a chef for 20 years and with Parkhurst for almost two years. His passion for food was sparked in junior high during a home economics class - making pies, pasta, and sauces from scratch. His secret ingredients in the kitchen are herbs and citrus; in his opinion, they bring brightness and depth to everything. He wants to participate in this event because no matter where he is, it gives back to the local community. Fun fact: he used to play the saxophone! He chose his dish because it reflect his cooking style - bright, clean, and full of flavor.
Michael Macalus, Executive Sous Chef Shawn Coulson, Sous Chef Saint Vincent College
This team’s passion for food began with watching classic cooking program and being inspired by what chefs could create. Their secret ingredients in the kitchen are knowledge and planning. At Parkhurst, they take pride in the creative freedom and diversity of food and they’re able to offer. They enjoy the technical and creative atmosphere of the kitchen, and outside of work, love camping and quad riding. They hope that their dish shows how simple ingredients can be transformed into upscale, yet familiar and comforting bites.
Covestro
The Covestro team’s love for food started at home with homemade meals. Garlic, lemon, sriracha, and fresh herbs are staples in their kitchen. To them, Parkhurst feels like a big, supportive family, which aligns with the values they were raised with. They are excited to be a part of this event because they love giving back and pushing themselves with new dishes. Fun fact: Chef Jess has a degree in Trumpet Performance! They chose their dish because it’s full of nostalgic flavors and memories - in their words, “it’s all about fun, comfort, and sharing a little joy.”
Josh Hannan, Sous Chef
Jessica Wise, Chef Manager
Charlie Weaver, General Manager Centre College
With 25 years of culinary experience and 6 years at Parkhurst, Chef Charlie draws inspiration from the comforting family meals prepared by his mother and grandmother - moments that sparked a lifelong love for food. He values being a part of Parkhurst because it allows him to express his identity through cooking. Participating in the Caring for Kids Family Meal is a meaningful way for him to give back to his local community. His dish - a slow-smoked, tender cut of beef - is meant to bring a sense of warmth, comfort, and a reminder of what good food is all about.
Jacob Thompson, Executive Chef Lafayette College
With a passion ignited at 16 in a deli kitchen, Chef Jacob brings experience, purpose, and curiosity to every dish. He values Parkhurst’s chef-focused system and enjoys working with his team to create meaningful food. Participating in the Caring for Kids Family Meal is both a way to support a great cause and connect with fellow culinarians. His dish is a creative blend of recipes he’s been refining - meant to spark interest and, hopefully, leave guests thinking, “Well, that’s cool.”
Westinghouse Together, this group brings over 20 years of culinary experience to the table - Coco has been with ENPHG for nearly 15 years and Derek and Jessie have both been with the company for 3 years now. Coco’s passion started young, learning from her family, while Derek was inspired by his Dad and the power
Coco Lee, Catering Manager Derek Ruby, Sous Chef Jessie McKivigan, Sous Chef
of food to unite without words. Jessie grew up in a large family where holiday cooking was a joyful tradition. For them, food is a way to connect, express love, and carry on legacy one bite at a time. Their secret ingredients? Laughter and a dash of MSG. They are proud to be with Parkhurst because feeding guests is their love language, done alongside friends turned into family. They jumped at the opportunity to participate in this event for the cause and the chance to celebrate food and friendship. Their favorite part of the kitchen is the camaraderie. Fun Fact: Coco was once an opera singer, Derek plays bass in a band, and Jessie crafts lifelike cakes. They chose a sandwich dish representing their passions, hoping guests enjoy the joy a two-napkin sandwich brings.
Jeff Shaffer, Executive Chef/GM
Walter Williams, Executive Sous Chef
The Tower at PNC
These chefs journeys are all deeply rooted in family memories shaped by meaningful gatherings centered around food. Proud to work for Parkhurst, where they say creativity and delivering exceptional dining experiences are encouraged, they value teamwork as their secret ingredient. Motivated by personal ties to children’s hospitals, they are honored to give back through this event. Their dish reflects their passion for Asian cuisine, aiming to share rich, layered flavors that celebrate diverse cultures and connect with guests.
Cameron Ferranti, Sous Chef
Art Catrow, Executive Chef Mercyhurst University
With 30 years of experience and a decade with Parkhurst, Chef Art’s passion for food was shaped by his mom, neighborhood BBQs, and a beloved neighbor named Mrs. Maria. He’s inspired daily by his team and the trust his General Manager places in him. To Chef Art, Parkhurst feels like family - built on support, camaraderie, and integrity. Participating in the Caring for Kids Family Meal was an easy yes. His dish, a tribute to the global comfort of dumplings, is meant to evoke connection, warmth, and the joy of gathering around the table.
Nicola Arnone, Executive Sous Chef Mercyhurst University
Chef Nicola knew that he wanted to be a chef early - cooking for himself at age 3 and growing up in his family’s bakery, deli, and restaurant. He’s proud to inspire his team and serve guests with heart. Calm under pressure and fueled by the energy of a lively kitchen, he’s excited to join the Caring for Kids Family Meal for both the cause and the chance to create something meaningful. His dish is crafted to spark memories of home, childhood, and the simple joy of family and good food.
Nora Hayes, Chef Manager Eaton
Chef Nora’s love for food was nurtured by family - mealtime was sacred, home-cooked, and creative. Inspired by her mother and grandmother, she learned to cook, preserve, and experiment at an early age. At Parkhurst, she values the people-first culture and opportunities for growth. She’s proud to participate in the Caring for Kids Family Meal, likening it to bringing comfort food to families experiencing tough times. Her pretzels, a fan favorite, offer a nostalgic yet elevated take on a classic summer snack.
Cameron Clegg, Executive Chef Highmark
With 30+ years as a chef and 16+ with Parkhurst, Chef Cam’s culinary journey started at home and truly took off after high school working in Hilton Head. His secret ingredients in the kitchen are time, love, and fresh herbs from the garden. At Parkhurst, he is proud to make people happy through food. This is his second Caring for Kids Family Meal, he loves the camaraderie and shared passion. To Chef Cam, cooking is a joy (because food listens better than his six sons!). He chose walleye because it is his personal favorite that brings back great childhood memories.
Reed Smith
Chef Red’s passion for food started at home, watching his parents compete over who was the better cook - making the ktichen feel like a fun, creative space which he has carried with him throughout his career. The secret ingredient for these chefs is love - which you can taste in the food they prepare with care and attention to detail. What makes them proud to be with Parkhurst is the energy and the positivity of the people around them - to them, it feels like a true team. They are excited to return to the Caring for Kids Family Meal after participating in the inaugural event a few years ago. They love the fast-paced nature of the kitchen and seeing the results of their hard work in real time. Fun fact: Chef Red is a state champion billiards player! Their dish is inspired by his time in Seattle, it is something unique and full of flavor that he hopes opens people up to a new food experience.
Andrew “Red” Jacobson, Executive Chef
Jodi Shadeck, Director of Catering
Duquesne University
With decades of working with Parkhurst between this team, their passions for food were inspired by family meals growing up. In their kitchen - communication is the secret ingredient. They are proud to be chefs with Parkhurst for the chance to build lifelong relationships, be creative, and provide great food to their guests and communities. They wanted to participate in this event because it’s a chance to cook amazing food for a great cause. Their favorite part of the kitchen is the people and the connections they share - they chose this dish because they like to be creative and push culinary boundaries.
Tyler Hall, Senior Executive Chef
Jared Lordon, Executive Chef
Duquesne University
John Duffy, Executive Sous Chef
Nate Kassouf, Executive Sous Chef
David Weber, Executive Sous Chef
Mandi Nickl, Pastry Chef Regional Learning Alliance
Chef Mandi started cooking because of her grandmother, who spent countless hours in the kitchen with her, passing down her recipes and sharing her love for good food. Her passion was contagious and left a lasting impression on Chef Mandi. She is excited to participate in the Caring for Kids Family Meal because it’s for a great cause - supporting kids - and because it gives her a fun opportunity to express her creativity through cooking.
Caitlyn Houser, Chef Manager MSA
Since joining Parkhurst in 2011, and becoming a chef in 2018, Chef Caitlyn has valued consideration as her secret ingredient. She takes price in working alongside diverse chefs, learning from their unique perspectives. Passionate about teamwork and supporting the Caring for Kids initiative, she chose a dish highlighting Pennsylvania’s renowned mushrooms paired with chipotle chicken, hoping guests enjoy each bite and become curious about the origins of their food.
THANK YOU to all of our incredible chefs for donating their time and talents to this cause! 100% of proceeds from this event will benefit Children's Hospitals through our Caring for Kids Campaign.
Christine Pavkovic - Spicy Meatballs with Cheesy Garlic Bread Zak Kowalski, John Nolte, Jess Talotta - Whipped Ricotta, Melon & Prosciutto, Caratelli, Sfogiatella Nate Kasubick - Shrimp Agua Chili Michael Macalus, Shawn Coulson - Baby Gem Caesar Salad, Seared Scallop Jacob Thompson - Oceans Alchemy Cameron Clegg, Tymara Shaffer - Marinated Walleye Tacos Nora Hayes - Smoked Cheddar Stuffed Soft Pretzels Charlie Weaver - Smoked Brisket Sliders Art Catrow, Nicola Arnone - Dumplings Four Ways Coco Lee, Derek Ruby, Jesse McKivigan - Philly Porchetta Sandwich, House-Made TastyKakes Jeff Shaffer, Cameron Ferranti, Walter Williams - Spicy Miso Ramen, Fresh Summer Rolls Caitlyn Houser - P.A. Mushroom Tarlet, Chipotle Chicken Tartlet Mary Dissanayake - Fresh Fruit Tarts Tyler Hall, Jared Lordon, David Weber, John Duffy, Nate Kassouf - Cajun Style Boudin Sausage, Strawberry Mint Arancini Andrew “Red” Jacobson, Jodi Shadeck - Asian Barbecue Duck Bao Bun Mandi Nickl - Apple Cheesecake Eggrolls, Assorted Filled Breads Jessica Wise, Josh Hannan - Reuben Bites What Our Chefs Brought to the Table
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