“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
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