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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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 

 


12 May 2015

Q & A With Chef Michael Summers, Chef of Sigma Nu at Louisiana State University

Q & A With Chef Michael Summers, Chef of Sigma Nu at Louisiana State University

Chef Michael Summers is the head chef for the Sigma Nu chapter at Louisiana State University and a native of Louisiana himself.


Coming from a state drenched in a sense of community, culture, and food, Chef Michael knows the true meaning of experiencing life through passion.  He eagerly shared his positive attitude, triumphant moments, and a glimpse of life during Hurricane Katrina; all of which made him an even stronger chef today.

 

 

Written by College Chefs, Tiffany Square

 

Categories: Miscellaneous, Recipes, Our Chefs, Chef News
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30 Apr 2015

College Chefs' Scott Bachman: Perspective

College Chefs' Scott Bachman: Perspective

College Chefs, Scott Bachman, who has been with the company for over 4 years and going, shines a little of his own personal perspective on the culinary industry and the growing trends within.

Scott has a lot to say, this is a simple glimpse, read more about Scott Bachman and the strides he has made with College Chefs: Scott Bachman

 

Summary written by- College Chefs, Tiffany Square

 

Categories: Miscellaneous, Our Chefs, Chef News
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2 Apr 2015

Happy Food Cookbook - Written By College Chefs' Kimber Reese

Happy Food Cookbook - Written By College Chefs' Kimber Reese

Chef Kimber Reese has been keeping herself busy, from working as a Sous Chef for the brothers of Sigma Chi at the University of Missouri, to writing her own cookbook. Kimber's book, Happy Food Cookbook highlights the importance of eating healthy and sheds a light on the benefits of cooking without using processed sugars, gluten, soy, corn and other processed foods. 

Read below for a short overview along with links to Kimber's media pages and purchasing info. 

Written by -
Tiffany Square
College Chefs

 

30 Mar 2015

Chef Chris Feaster, Kappa Sigma at Missouri S&T

Chef Chris Feaster, Kappa Sigma at Missouri S&T

“Food is a daily adventure and I’ll be learning until the day I die” - Chris Feaster


Coming from a family well versed in cooking, a then, little Chef Chris Feaster followed closely to his mother and grandparents passion for food and cooking.


Thirteen and still in high school, It wasn’t too long before Chris graduated from his family's kitchen into a fully equipt kitchen working and preparing deli style food for a local deli in South Carolina.


Continuing his craft and passion for food and cooking, Chris worked most of his high school years in the kitchens of high end seafood joints where he worked and shadowed under an array of culinary professionals and chefs.


There was no doubt that since the beginning Chris knew ultimately what he was destined to do, from the memories of his grandfather's favorite homemade smoked sausage, to getting the opportunity to be involved in the culinary world at a young age, to being on the road as a musician for five years, all developed who chef Chris Feaster, chef for the gentlemen of Kappa Sigma at Missouri S&T, is today.


“I like to call myself a food monster, I like to experiment, like to be creative, most of all I love to make people smile, I consider what I do an act of service and its an act of service I love” -Chris Feaster



Keep reading!!! It gets better.



Written by -
Tiffany Square
College Chefs




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

College Chefs' very own Chef David Craig's Protein Pancakes

College Chefs' very own Chef David Craig's Protein Pancakes

After consulting with College Chefs’ owner, Chef Kevin Gadus, supervisor Chef David Craig came up with his own protein pancakes which offer a richer source of fat that holds in micronutrients to your cells. Chef Craig utilized various organic & wholesome ingredients, supplemented by In.Power Organic Whey Protein &Skinny Fat sourced from our friends and the experts at Calton Nutrition. 

Categories: Miscellaneous, Recipes, Menu Ideas, Our Chefs
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