Frank Hummel, Executive Chef, Delaware Valley College, Doylestown, PA

Integrating Locally-Sourced Ingredients into Delaware Valley’s Food Service Departments

This discussion will include a brief background of ENPGH- (Eat N’ Park Hospitality Group) Parkhurst division, summary of my background, Delaware Valley College and the key people involved and where we are in the beginning stages; how the college and Parkhurst have come together to promote the continued growth of the farm to table experience for the students, campus community and others. We will also discuss how the transition has worked thus far and will take a look into the near future. What are our different food service locations doing to incorporate local ingredients? ENPGH is continuing to build upon and strengthen our relationship with DelVal and the surrounding area. How will we improve our local spend and educate through chef demos, local food dinners and pamphlets?