8 Sep 2015

Check us out on Instagram!  Ridiculously Good Food for fraternities & sororities.

Check us out on Instagram! Ridiculously Good Food for fraternities & sororities.

We love food and we love great chefs.  We love (and happily share) great photos of the phenomenal food that our chefs are preparing in Greek houses around the country.  

https://instagram.com/collegechefs/

Categories: Miscellaneous
0 Comments

31 Aug 2015

Spiced Pumpkin Soup

Spiced Pumpkin Soup

It’s back-to-school season and with it kicks off all things Fall...cooler weather, changing leaves, football games, and everything PUMPKIN! You’ve heard of pumpkin spice lattes, enjoyed pumpkin pie at Thanksgiving, and likely carve one every Halloween, however we take this Fall staple and create a rich, satisfying soup that’s sure to warm the soul.


Some of our Chefs use fresh pumpkins to create this decadently creamy soup for sororities and fraternities every fall and it quickly becomes a menu favorite! If you don’t have fresh pumpkins on hand, canned pumpkin will work as a substitute. Or try butternut squash for a different flavor palate altogether!

Categories: Recipes, Menu Ideas
0 Comments

20 Aug 2015

Homemade Corn Dogs - Fraternity Favorite

Homemade Corn Dogs - Fraternity Favorite

Missed out on your state or county fair this summer and craving a hot and crispy corn dog? Americans are expected to consume 7 million (yes, million!) hot dogs between Memorial Day and Labor Day, with corn dogs being the favorite among young adults.  This fun, healthy, delicious treat is an American classic and sure to please students, house moms, pledges, and is a great item to put out during Rush.  What fraternity or sorority gets to experience homemade corndogs!!!


 

It comes as no surprise then, the homemade versions that our Chefs can whip together are a fun menu item that fraternities and sororities nationwide have come to love. Our Chefs are serving these up with all the favorite toppings including a few unique homemade dipping sauces, such as spicy fresh green onion, blueberry honey-mustard, or maple Sriracha BBQ.

Categories: Recipes, Menu Ideas
0 Comments

4 Aug 2015

Start with 20lbs of Strawberries...  :::  Strawberry Mousse Recipe

Start with 20lbs of Strawberries... ::: Strawberry Mousse Recipe

It’s hot, really hot. In the midst of high summer temperatures it can be challenging to find a dessert that is both refreshing and satisfies the sweet tooth.

This Strawberry Mousse is a bright and simple dessert that is sure to impress! The fresh strawberries offer a natural and full fruity flavor, while the cream cheese provides an extra punch by being both tangy and smooth.

With increased interest for fresher foods, sorority & fraternity members nationwide are expecting reasonably healthy treats such as this.

Find your local Farmers Market (http://www.usdalocalfooddirectories.com/) stock up on fresh strawberries (our favorite fruit!), and enjoy this sweet refresher!

Be warned!  This recipe will serve a ton of people!

Categories: Miscellaneous, Recipes, Menu Ideas
0 Comments

16 Jul 2015

10 Kitchen Essentials To Survive College

So you're are off to college living on your own now? 

Here's a list of ten items to stay stocked up on to survive those college years. 

As always, hats off to the chef

Written by College Chefs, Tiffany Square 

 

 

Categories: Miscellaneous
0 Comments

7 Jul 2015

"Don't Let My Blonde Hair Fool You" - Chef Brandi Perkins of Kappa Kappa Gamma @FSU

"Don't Let My Blonde Hair Fool You" - Chef Brandi Perkins of Kappa Kappa Gamma @FSU

 

Practically raised on a boat in sunny Florida, as her step-father would take her fishing Monday-Friday, Chef Brandi Perkins can filet a fish like no other--and she’ll challenge you to it!

Chef Brandi first fell in love with food back when her mother would take her to special meat markets in Florida as a child. “I would just get lost and mesmerized with all the different sorts of exotic meats,” says Brandi. Her mother encouraged her liking by purchasing some of the meats that Brandi would choose--such as garlic ham.

As a child Chef Brandi loved to play around with food at home, whipping up the best meals that she knew how and just having fun with everything. Her bright personality allowed her to create freely and openly which embedded her passion for cooking even more.

Throughout Brandi’s adult life she played around with other career options as well. She was in retail for 13 years and even a correctional officer for a short period of time right out of high school. However either field proved to be a fit for Brandi and she quickly became bored and uninterested--it was time for a drastic change and find a path that she enjoyed.

Fully committed and determined Chef Brandi made the ultimate decision to fund her culinary career by taking out student loans and enrolling in culinary school--in hopes to ignite the flame that was once there for cooking.

Once graduating from culinary school Chef Brandi finally felt worth towards something she really cared about and had a passion for. In 2013 Chef Brandi joined College Chefs and has been rocking it out ever since for the ladies of Kappa Kappa Gamma at Florida State University.

As always hats off to the chefs.

Written by College Chefs, Tiffany Square 

Categories: Our Chefs, Chef News
0 Comments

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
0 Comments

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
0 Comments

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
0 Comments

22 May 2015

Chef Michael Summers, Upcoming Guest Chef at The Revolving Door Restaurant

Chef Michael Summers, Upcoming Guest Chef at The Revolving Door Restaurant

It's Chef Michael Summers turn to run the show as Chef at The Revolving Door Restaurant in Newport, Rhode Island and yes...I said turn. 

For those of you like myself who have never heard of this interestingly refreshing concept, owners Chef Albert and his wife Sarah opened The Revolving Door Restaurant with the idea of  inviting new chefs and rotating them out every two weeks to a month to cook for the restaurants guests'--in other words people are most likely to never eat the same dish twice.

This concept allows the restaurant to rotate menus and to consistently offer new sorts of culinary cuisines and ideas translated through the hands and experiences of each unique chef. 

We are happy and proud that College Chefs very own Chef Michael Summers has the chance to be apart of this new and enticing theme, in addition to establishing his brand and gaining exposure.

Check out Chef Michael Summers in the section of "upcoming guest chefs" on the Revolving Door's website...here's a shortcut:Upcoming Guest Chef, Chef Michael Summers

As always, hats off to the chef!

 

Written by College Chefs, Tiffany Square 

 


RSS
First891011121314151617Last