Meet Chef Matt Bestich (left) & Sous Chef Ryan Kennett (right). This team works together to provide a wonderful culinary experience for the women of the Delta Zeta sorority at Purdue University. Focusing on cuisine that is fresh, healthy, and most importantly prepared the right way, Matt & Ryan exemplify what College Chefs is all about.
Having a passion for great food that looks as good as it tastes, Chef Matt's kitchen has been known to go over the top for the women of the Delta Zeta chapter. Whether it be a dish featuring Bacon Wrapped Pork Loin, Pecan-Encrusted Chicken & Waffles, or something as simple as Fish Tacos, this team goes the extra mile to ensure that the food is off the hook.
According to Area Manager, Chef Bob Snow, "Matt has been an awesome Chef for us. He makes my job rather easy and it's fun to see what he'll come up with next. He started with us as a Sous Chef and he's arguably a better Chef than a Sous -- and he was excellent in that role too."
Snow continues, "When Matt was [on paternity leave last Fall] I got to fill in for him and had the pleasure of working close with Ryan for several days. It was fun! We had a blast. It's no surprise the Ryan seems like the perfect compliment to Chef Matt."
Scroll down for some photos of the #RidiculouslyGoodFood this duo is rocking out of their kitchen at the Delta Zeta house:
Smoked Chicken with Blackberry Balsamic Reduction, Roasted Garlic and Lemon Broccoli and Twice Baked Potato
Grilled Chicken on a bed of Wilted Spinach and Sauteed Mushrooms with Broccoli Cheddar Rice
Lemon Pepper Salmon with Oven Roasted Broccoli and a Parmesan Stuffed Tomato
Pecan-encrusted Chicken and Buttermilk Waffles
Chicken Tacos with Cotija and fresh Pico de Gallo. And Fish Tacos with Cotija, Pickled Onions, Thin-sliced Radishes and Cilantro.