7 Jul 2016

Meet Chef Dean Chadwick

Meet Chef Dean Chadwick

Cooking is a natural thing for Chef Dean Chadwick at Gamma Phi Beta at UC Berkley, who learned how to cook when his parents were busy with work. At fifteen he worked in a restaurant where the chef was so inspirational, he was motivated to make a career out of cooking. He eventually moved to Orange County and attended the Art Institute of California. He later moved to the central coast of California and experienced the culture of good local produce, wine, and food. He cooked in an American/Californian style French restaurant wile finishing business school.

Categories: Menu Ideas, Our Chefs, Chef News
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1 Jul 2016

Fraternity & Sorority Food Highlights from 2015-16

Fraternity & Sorority Food Highlights from 2015-16

With the final days of the 2015/16 school year behind us, we've rounded up just some of our favorite dishes served during the year. Of course, all of the food we serve is ridiculously good, but here are some of our favorites served in sororities and fraternities across the country.

Categories: Miscellaneous, Recipes, Menu Ideas
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27 Jun 2016

Meet Chef Don Spaulding

Meet Chef Don Spaulding

“Look at all the stuff we can do with an egg, its crazy! […] I love to see when things start as one thing and transform into another,” Chef Don Spaulding at Phi Kappa Phi at Florida exclaimed as he described his love for the kitchen. 

Categories: Our Chefs
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15 Jun 2016

Chef Charlie Niewadomski - Area Manager

Chef Charlie Niewadomski - Area Manager

Currently residing in Tuscaloosa, Alabama, Chef Charlie got his first job in the restaurant industry washing dishes for a pizzeria ... working only for free pizza. After working in various restaurants (where he actually was paid), he decided to follow in his father's footsteps and attend the Culinary Institute of America in Hyde Park, New York. After graduating, he found himself working as a chef and production manager in the collegiate industry, feeding thousands of students daily. After a time dealing in massive production of food, he began seeking a somewhat smaller venue in which to focus more on the quality of food, and College Chefs was the perfect fit.
Categories: Our Chefs
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15 Jun 2016

Chef Aaron Twitty - Area Manager

Chef Aaron Twitty - Area Manager

A native of Fayetteville, West Virginia, Chef Aaron Twitty gained vast knowledge cooking in the Pennsylvania and West Virginia region. A graduate of Fairmont State University’s culinary program, he has been cooking since he was 14 years of age, landing his his first job as an Executive Chef at the age of 20 -- Chef Aaron also interned at the famous Greenbrier Resort. Given his passion for food and unique experience, Chef Aaron works with College Chefs staff around the country to provide support, offer menu ideas & ordering assistance, and to help facilitate College Chefs' high standards of excellence in food.
Categories: Our Chefs
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7 Jun 2016

Breeding Company Culture

Breeding Company Culture

“Our company culture is that of an approach from an altruistic standpoint [...] we really want to do a good service to the people that are our customers. We want the people to be excited to eat the food, we want the chefs to be excited to cook the food, we want the supervisors to be excited about the food. [I’m] really excited about the team we’ve built.” - Jake Sanders 

Categories: Miscellaneous, Our Chefs
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26 May 2016

Sweets & Snacks Expo

Sweets & Snacks Expo

This past week, a College Chefs team had the opportunity to attend the Sweets & Snacks Expo hosted by the National Confectioners Association in Chicago, Illinois along with over 16,000 other professionals. With over 700 companies and 90 countries participating in the event FOUR ACRES of candy and snacks filled McCormick Place. The team witnessed some of the top new, innovative snacks in the industry.
Categories: Miscellaneous
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13 May 2016

Chef Liz at Chi Omega- Illinois State University

Chef Liz at Chi Omega- Illinois State University

Chef Liz created a killer breakfast for lunch for the women of Chi Omega at Illinois State University including bacon, egg, and cheese breakfast pockets with American breakfast potatoes and berry-banana smoothies.

Categories: Miscellaneous, Menu Ideas, Our Chefs
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5 May 2016

Chef Kim at Theta Chi - Miami University

Chef Kim at Theta Chi - Miami University

Ground chicken burger on a housemade bun topped with Buffalo-mozzarella and fresh tomato, finished with fresh basil and balsamic soy glaze. Server with Parmesan-basil potato wedges and a tossed salad.

2 May 2016

Meet Chef Matt Smith

Meet Chef Matt Smith

The saying “When you want something done right, you gotta do it yourself” seems like the inspiration that drove Chef Matt Smith of Delta Gamma at Virginia into a career in the culinary arts. He discovered a passion for cooking when he was about twelve years old. Neither of his parents were talented cooks, and he wanted something better to eat. Flash forward to his college years and he’s attending The Pennsylvania Institute of Culinary Arts, which was later taken over by Le Cordon Bleu. He described Culinary School as a great time to come across a ton of information that you couldn’t come across in any other way. It was during his time there that he really got involved with the culture of restaurants.

Categories: Our Chefs
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