24 Jun 2015

“College Chefs renewed my passion for cooking”- Chef Michael Rothenback

“College Chefs renewed my passion for cooking”- Chef Michael Rothenback

I can do better than this, says a then 15 year old Michael Rothenback who started his adventure with food as a 15 year old high school kid washing dishes for a local sandwich shop in New Jersey.


One day Michael had this brilliant idea of wanting to become one of the “guys” and actually make the food instead of scraping the leftovers off of people's plates. He eventually put it out there to the owner that he was interested in transitioning into one of the line cooks--but of course, being that Michael was  young and under-experienced the owner did not give much thought to it until fate changed his luck.


A Now, classically trained chef and graduate from The Culinary Institute of America (Hyde Park, NY) Chef Michael Rothenback recalls the day when his luck looked up when a line cook called-in sick. Chef Michael was given the opportunity by the owner to fill his shift and to put him to the test to see what he was made-out-of.


Needless to say Chef Michael Rothenback proved his worthiness and also had a self realization that he truly enjoyed working in the kitchen.


Once his luck changed that day he gained even more confidence and told himself that he could do better than this and took the leap to step his game up a notch by leaving the sandwich shop and joining a new Italian restaurant that opened right next door to where he first started his culinary path.


It’s been a long time since then, now with more than 30 years of culinary experience under his belt, Chef Michael Rothenback has had the pleasure of working at several different causal and fine dining establishments including operating and running his own restaurants in New Jersey and West Virginia.


Currently, Chef Michael Rothenback serves as the Head Chef for the brothers of Sigma Alpha Epsilon at West Virginia University.


As always, hats off to the chef!

Written by College Chefs, Tiffany Square 

Categories: Miscellaneous, Our Chefs, Chef News
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15 Jun 2015

Food Brings Everyone Together

Food Brings Everyone Together

Brought up in the church, raised to be a good guy with a good heart who believes in giving rather than receiving, Chef Dartaevion Baity has seemed to have mastered the brighter side of life through his continuing efforts to give to those who have little to nothing by providing amazingly good food.

While his mother locked down the Baity household by cooking and baking for all family meals, his father took to the streets of East St. Louis as a police officer by trade and a preacher off the courts— which ultimately blended together a nice concoction to allow Dartaevion to be raised humble but still a bit curious about life.

That curiosity got the best of him in 2003 when he started working at a well known restaurant chain as a server. With consistently wrong orders coming from the kitchen, Dartaevion grew frustrated and wanted to see if he could possibly improve the quality of service by getting his hands in the game. He approached his then general manager and asked if he could possibly switch positions and become a line cook; his manager gave it some thought and not  long after decided to give Dartaevion a shot.

Shortly after expanding upon his familiarity around the kitchen and culinary practices, Chef Dartaevion enrolled in the Culinary Arts program through Le Cordon Bleu in Chicago in which he graduated later in 2012.

Now, a fully enriched classically trained chef who currently creates and offers fresh concepts for gentlemen of Delta Upsilon at The University of Illinois Urbana-Champaign and Owner/Head Chef of The Figure A.T.E.

As always, hats off to the chef!

Written by College Chefs, Tiffany Square


Categories: Our Chefs, Chef News
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1 Jun 2015

Q & A With Chef Parker Staring

Q & A With Chef Parker Staring

Born in Upstate New York Chef Parker Staring's cooking inspirations are heavily influenced in East Coast cuisine.  As the former Chef for the gentlemen of Beta Theta Pi at the University of Iowa, Chef Parker blessed his lucky clients with a broad mix of flavors infusing his influences with the Midwestern cuisine his clientele would long for.

Some of his earlier memories where his cooking aspirations started to take root, began in his grandmother’s kitchen—when he was very young and interested in assisting his grandmother with special holiday meals.

Once Parker’s grandfather informed him that he needed 20/20 vision (in which he did not have) in order to become what he truly desired—a Fighter Pilot, Parker decided that he would go after his second love of cooking and since then Chef Parker has never looked back.

As always, hats off to the chef!


Written by College Chefs, Tiffany Square 

 

Categories: Our Chefs, Chef News
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