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.
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