1 Feb 2017

Delta Zeta Sorority at the University of South Carolina - Chef Catherine and her team

Delta Zeta Sorority at the University of South Carolina - Chef Catherine and her team

Categories: Our Chefs, Chef News

Meet Chef Catherine Cosby and her talented team of culinary pros.  Chef Catherine's crew provides an unmatched culinary experience for the women of Delta Zeta at the University of South Carolina.  This team provides the best food on campus!

Director of Operations, Chef Jared Bost says, "I personally interviewed Catherine and it was easy to tell that she was a rockstar.  She has proven that in her time with College Chefs.  Her ability to write fresh, healthy, and creative menus and then absolutely kill it in the kitchen is to be admired.  She fits the College Chefs culture to a tee -- she's cool, passionate, and a true badass in the kitchen."

Area Manager, Chef Robert Schumacher says that Chef Catherine has a great team as well.  "We all know that Chef Catherine is a pro but she also has a wonderful team in the kitchen backing her up.  The pride of this crew shows in their attention to detail, willingness to go the extra mile, and all-around light hearted nature.  They are a very down to Earth group."

Check out the team below and some of the meals they've served at the Delta Zeta sorority the past few months.

From left to right:  Crystal, Catherine, Michael, Tabitha, & William.



Watch this slideshow or check out the photos below:


Mediterranean Stuffed Tomatoes with Roasted Chicken, Cous Cous, Quinoa, Zucchini, Sweet Peppers, Red Onion and Fresh Basil, Topped with Roussas Feta, Served with House-made Citrus Hummus and Pita Chips

Vegan Option; Stewed Black Beans with Sweet Peppers and fresh Cilantro Over Brown Rice and Red Quinoa, Served With Vegan Mac and Cheese and Spiced Sweet Potato Mash

Maple and soy glazed salmon, baked sweet potatoes with spiced macadamia nut butter and roasted brussel sprouts with apple vinegar reduction

Antipasti; Pepperoncinis, Country Cured Olives, Smoked Provolone, Havarti, Genoa Salami, Marinated Artichoke Hearts, Peppadew and Roasted Red Peppers, Italian Parsley, Olive Oil 

Buffalo Chicken Sliders with Crumbled Blue Cheese and Celery Chow Chow Served with Rainbow Kale Slaw and Sweet Potato Fries

Grilled Caprese on thick cut Sourdough, assorted melon with Feta crumble and balsamic glaze, garlic Romano waffle fries, served with creamy tomato bisque

Chicken Tikka Masala over sticky rice with warm Naan bread and minted cucumber and pepper salad

Curry Chicken salad lettuce wraps with toasted coconut, jicama and sweet potato hash and tri color tomatoes with Raita dressing.

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