Chef Bryan Price is a very busy man. Besides creating mealtime magic on a daily basis for the men of Sigma Alpha Epsilon on the Purdue campus, this busy chef holds the distinction of successfully hosting more special events than any other chef in the entire company this school year. Chef Bryan has spent countless hours putting together special menus for Rush Events, Senior Dinners, Bid Dinners, and more. He understands the importance of these events to his house and embraces the challenge of adding his personal touch to each special meal.
Whether an event calls for sumptuous beef tenderloin medallions or the more casual fun of beer-battered fish-n-chips, Chef Bryan delivers the goods. How does one chef stay on top of multiple special events while still delivering the excellent daily meals that College Chefs demands? Chef Bryan quickly points to his two Chef’s Assistants and the team approach they employ in his kitchen each day while also sharing one simple credo. “Preparation is the key to success,” he emphatically states. In many ways, Chef Bryan has been preparing his entire life for the success he currently enjoys on the Purdue campus.
More important than the culinary classes that Chef Bryan attended early in life, he cites his mother and his family’s love of cooking as major influences in his eventual life path. A summer job washing dishes and bussing tables led to an opportunity to work on the line. Chef Bryan remembers the instant satisfaction of being able to create a great dish. This led to a steady march up the restaurant ladder while working in a wide variety of kitchens specializing in different cuisines. He fondly remembers the many years he worked alongside a former CIA instructor learning the intricacies of creating delicate soups from scratch and expanding his knowledge of seafood and other proteins. Chef Bryan cites his years as sous chef at a prominent hotel kitchen as crucial to the development of his organizational skills due to the 24-hours-a-day nature of the business. He expanded his knowledge of new techniques and sauces while working at a steak and sushi destination restaurant and feels that this position taught him the importance of timing in a well-run kitchen. Finally, Chef Bryan rounded out his culinary experience with a stint out on the West Coast working for a catering company that specialized in handling events for large groups. It was there that he developed his self-professed love of special events while creating great meals for a wide range of clients ranging from Microsoft to the Burning Man Festival.
Chef Bryan loves the relationship he has built with his chapter house and credits College Chefs for providing him with a position that encourages creative freedom and excellence while still allowing him time to spend with his son and family. Continuously searching for new inspirations, Chef Bryan loves to travel and often plans family trips centered around visiting cool new places to eat and prides himself on bringing back fresh ideas to utilize in his own kitchen.
Chef Bryan is the personification of College Chefs’ success model: A happy chef creating incredible meals for a happy house. Chef Bryan and his team deliver daily over-the-top results to nearly 100 hungry Greek men on the Purdue campus. He sums up his approach quite simply, “every meal is a Special Event in our house.”