4 Sep 2017

Meet College Chefs' Heather Thomas

Meet College Chefs' Heather Thomas

In the same way that a good stage crew is necessary for a theater production to run smoothly, Heather Thomas plays a vital role in day to day flow of College Chefs.  In her role as an Event Planner, Heather has a number of responsibilities that many times, she will handle on the fly.  In her own words, “I basically handle anything that’s a change to the normal meal plan.  That could be having 10 guests for a dinner, planning a huge philanthropy event, mom’s weekend, or a homecoming event.  If the houses want to skip a meal the Friday before Thanksgiving, I handle that and make sure they get credit for those meals which they can use to pay for events down the road.”.


Click the link to read the full blog about Heather...

Categories: Miscellaneous, Chef News
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24 Aug 2017

Homemade Ice Cream by Chef Matt - Delta Zeta sorority at Idaho

Homemade Ice Cream by Chef Matt - Delta Zeta sorority at Idaho

I scream, you scream… for Hot Tamale ice cream?  Chef Matt Norris has a passion that shines through in his food, and he brings that passion into his ice cream now, too.  Norris is no stranger to trying new things, and that will become clear when you hear some of his new flavors he’s whipping up.


Read the full blog for more on Chef Matt and his delicious ice cream.


Categories: Our Chefs
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19 Aug 2017

Nutrition: Yes, it’s personal.  From Intern Luke

Nutrition: Yes, it’s personal. From Intern Luke

Carbs are bad and should be avoided, right? And fat definitely makes you fat, right? And protein makes you look like Arnold Schwarzenegger, right? Okay, I’ll fess up, the last one I made up. The first two, however, are questions I commonly encounter, as a current nutrition student and dietetic intern. 

I sympathize with the people who ask the aforementioned questions....

Read the Full Blog by College Chefs' Intern Luke Dolan

Categories: Miscellaneous, Chef News
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10 Aug 2017

Buzz Buzz - A quick blog on caffeine by Intern Luke Dolan

Buzz Buzz - A quick blog on caffeine by Intern Luke Dolan

The alarm clock goes off, you have already snoozed three times, so you reluctantly drag yourself out of bed. Your body nips and tugs at you to get back in bed, while your mind is so foggy it feels like an old, coagulating glass of milk. You consider giving in, but then you are sanctified. A piping hot “cup of sleep” (aka the Luke Dolan term for coffee) finds its way into your mug and down your throat and… boom! Now you are ready to tackle the day head-on.


Read the full blog for more info...

Categories: Miscellaneous
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29 Jul 2017

Meet Chef Ian McKinstry

Meet Chef Ian McKinstry

A California native, McKinstry was raised in the kitchen.  From staying up all night making pastries with his classically-trained-chef father, to driving through the valley smelling the variety of sweet aromas the orchards had to offer, food has always been a part of his life.

McKinstry has been with College Chefs for over 3 years now; furthermore, he was promoted to the College Chefs Management Team last March, starting out as a Trainer.


Director of Operations, Chef Jared Bost, says, “Ian has been a rock for us since he started with College Chefs.  His skill as a Chef, his creativity, passion, & consistency are all through the roof.  We are looking forward to his continued ascension as a Chef and as part of our Management Team.”  



Read the blog for more info including a full Q&A....



Categories: Miscellaneous, Our Chefs, Chef News
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25 Jul 2017

Meet Chef Lisa Morgan

Meet Chef Lisa Morgan

Chef Lisa Morgan is a self-proclaimed Army brat.  She was born in California, lives in Lexington, Kentucky, and has resided all across the country.  She started school in Missouri, but bounced around from state to state throughout her childhood.  Becoming a chef was not Morgan’s vision from the beginning.  Her dad had always told her that she was going to be a brain surgeon, so that was planted in her head.  While living with her dad, she took on the role of going to the grocery store and cooking for the both of them when she was 12.  Her love for cooking grew immensely from this and shows no signs of stopping anytime soon.


....Read the full blog for more...

Categories: Miscellaneous, Our Chefs, Chef News
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21 Jul 2017

From Intern Luke: Going “Glue-Tan” Free

From Intern Luke: Going “Glue-Tan” Free

Ever wonder how gluten-free came to be a thing, before it became the thing? It is for people who have celiac disease, which- in short- is an autoimmune response to gluten. Now for the real question, what in the hell even is gluten? It is a protein found in wheat, barley, and rye. For celiac’s, gluten ransacks their small intestine and damages microvilli. In the short term, the consequences of consuming gluten are both vicious and debilitating. Think somewhere along the lines of a nasty stomach bug or food poisoning… now imagine trying to go about your normal, daily routine.


Read the full blog for more from College Chefs Intern Luke Dolan....

Categories: Miscellaneous
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13 Jul 2017

Meet College Chefs Intern: Kylie Sullivan

Meet College Chefs Intern: Kylie Sullivan

 Before Julia Child got her culinary start, she was a spy.  Ellen DeGeneres started as a paralegal, and Elvis Costello was a computer programmer.  I’m Kylie Sullivan, and before I get started in my Sports Media career I am blessed to have landed an internship with sister companies College Chefs and Chef Placement Services. 


Read the full blog for more...

Categories: Miscellaneous
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29 Jun 2017

Meet College Chefs Intern:  Luke Dolan, Dietetic Intern, Theta Chi 'food guy'

Meet College Chefs Intern: Luke Dolan, Dietetic Intern, Theta Chi 'food guy'

 

Who am I and how did I end up here? 

 

In short, Luke Dolan→  Food and Nutrition Major @ the University of Alabama→ Dietetic Intern→ Rising Senior→ Theta Chi Vice President and- for the fourth consecutive year running- Steward (better known as “food guy”). 

 

Read the full blog to learn more....

Categories: Miscellaneous
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21 Jun 2017

Management Training Week One - 2017

Management Training Week One - 2017

Training Week is a time where all members of the Management Team gather from across the country to our headquarters in Champaign, IL.  The agenda for the week includes a combination of “fun classroom stuff” surrounded by team bonding activities and team building exercises. 
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According to HR Coordinator Veronica Sanchez, “It’s time to reflect on the year and time to unwind.  It's also a time to strengthen and reinforce our company culture within ourselves as a team.”

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Read the full blog for a rundown of the week...


Categories: Miscellaneous, Our Chefs, Chef News
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