Fraternities hire acclaimed chefs
Jeez, nowadays even frat guys are foodies.
More and more fraternities are hiring chefs with impressive resumes to cook gourmet meals for dozens of college guys, the Wall Street Journal reported this morning. And the chefs seem to love the new positions -- better hours, less drama in the kitchen and grateful diners who are thrilled to get a break from chicken wings.
The meals mentioned in the article are mouth-watering: At Southern Methodist University in Dallas, Sigma Alpha Epsilon's chef, Ken Cobb, served "free-range ribeye steak with rosemary-infused red potatoes, fresh spinach and strawberry salad with candied walnuts and a raspberry vinaigrette and homemade apple pie à la mode." At the Lambda Chi Alpha house at Cornell University, chef Etienne Merle once served a "2 1/2-foot tall tower of creampuffs dipped in caramel sugar called a croquembouche for dessert."
But cooking on Greek row isn't without its challenges, and the chefs in the article describe having to endure the occasional cold duck toss, witnessing gross eating competitions and befriending odd house pets. Some also noted the need to lock up their kitchens at night to "prevent drunken raids by brothers with the munchies or in search of large baking sheets that can double as sleds on snowy days."
You can read the full WSJ article here.
| March 10, 2011; 5:04 PM ET
Categories: News Overload | Tags: Cornell, Southern Methodist University
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