18 Dec 2015

WINNNER - Fall 2015 Street Food Challenge - Chef Dartaevion Baity

WINNNER - Fall 2015 Street Food Challenge - Chef Dartaevion Baity

Chef Dartaevion Baity, a graduate of Le Cordon Bleu in Chicago, is the winner of the Fall 2015 Street Food Challenge!  

Fraternity & Sorority Food | Street-Food Style! 

Categories: Miscellaneous, Our Chefs, Chef News
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9 Dec 2015

Fall 2015 Street Food Challenge

Fall 2015 Street Food Challenge

Check out some Ridiculously Good food served to our fraternity & sorority customers -- Street Food Style!
Categories: Miscellaneous, Menu Ideas, Chef News
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26 Nov 2015

Behind the Scenes - College Chefs Presents Teddy the Turkey

Behind the Scenes - College Chefs Presents Teddy the Turkey

Behind the scenes at the 2015 McDonald's Thanksgiving Parade.  College Chefs presents Teddy the Turkey.

Categories: Miscellaneous, Chef News
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20 Nov 2015

College Chefs presents Teddy the Turkey at the 2015 McDonald's Thanksgiving Parade

College Chefs presents Teddy the Turkey at the 2015 McDonald's Thanksgiving Parade

While most of the Chefs on College Chefs team are busy sleeping in and enjoying Thanksgiving with their families, a small group of volunteers will be guiding Teddy the Turkey down the streets of Chicago in celebration of America's greatest holiday centered around turkey and family.  Fraternity & sorority students alike may be missing College Chefs' Ridiculously Good Food but also enjoying some time off over this wonderful Fall holiday.  Check out College Chefs' Facebook page on Thanksgiving Day to see some of the amazing turkey dishes our chefs have served around the country as the leader in fraternity & sorority dining.   


Categories: Miscellaneous, Chef News
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2 Nov 2015

College Chefs' Snacks

College Chefs' Snacks

College Chefs is excited to introduce a new line of snacks that will be implemented into select chapters starting November 2015.  Eventually, all fraternities & sororities that have College Chefs Gold/Platinum snack packages will have access to the snack line.  Starting out, the snack line will be available in only select fraternities & sororities, so that further information can be had as to what chapters like, dislike, etc.  

The College Chefs snacks are designed to be a balance of being reasonably healthy and appealing to the individual that has a craving for something salty or sweet.  They are packaged in small, 1-1.5oz packages and the pricing for each unit is competitive with other common snack offerings in the market -- they are perfect for the fraternity or sorority member that is on the go!
Categories: Miscellaneous, Chef News
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5 Oct 2015

Fraternity & Sorority Food Highlights - September 2015

Fraternity & Sorority Food Highlights - September 2015

Check out the video slideshow below for a quick look at some of the food our chefs have done for our fraternity & sorority customers this past September 2015.  The food we are serving in our Greek houses is not what one would typically expect in a fraternity or sorority,  We strive to find the right balance between food that is familiar but done with a twist.
Categories: Miscellaneous, Menu Ideas, Chef News
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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
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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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