Sorority Chef

So as my first head chef job I have taken over at a sorority at IU Bloomington. It is going really well and the extensive changes that I have made have been well received. I have gotten rid of all of the convenience food and we are doing everything from scratch. We are baking, making stocks, and generally having fun and doing it right. We serve a lighter lunch, salad bar, baked potato bar, deli sandwich bar, and pasta to order. This has allowed us to do nice buffet style entrees that are really wowing the girls. We do some formal meals as well. Last week we did an orange balsamic glazed duck breast with polenta and asparagus. A far cry from the prepackaged lasagna that they did last year. All this and we are about $5000 under what they spent last year for the month. It got me thinking about what my son eats at school, the tater tots, pizza, etc. is what the menu was at the sorority almost to the letter. So, if I can do it cheaper with healthier, fresher food, why can't our local school system? Something I'll have to start working on soon.

Brett Morse