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Chef Andrew Parkhurst

Thursday, October 5 | Concurrent Breakout  Session | 10:00am-11:00pm

The Future of Culinary in Kansas City Panelist

I received my college education at Truman State University, which is where I got my start with cooking working in a fine dining establishment to help pay for my undergraduate degrees. I decided to pursue the culinary arts after I graduated, and I enrolled in a chefs apprenticeship at Johnson County Community College. During my apprenticeship, I gained experience from Hallbrook Country Club and The Intercontinental Hotel on the Plaza while specializing in baking and pastry.  During my education and training, I competed in national and international student pastry competitions receiving a silver medal and 3 gold medals. I was soon promoted to an Executive Pastry Chef Position and took over the task of managing pastry operations for the Westin and Sheraton Hotels at Crown Center in Kansas City. I currently work as a Territory Manager and Chef Consultant for AUI fine foods as well as teach Baking and Pastry at Johnson County Community College Culinary School.

Session Description: Chef Martin will be hosting an educational session consisting of a panel discussion. This panel will cover topics such as culinary trends, dietary restrictions, career options for recent graduates, and the distinction between chefs from various regions and venues.