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Greek life.
GREEK LIFE INSIDER
13 Meals My Sorority Chef Makes Better Than My Mom
There are lots of exciting pros to living in your sorority house. With the combination of a fun atmosphere plus 50 or so of your closest friends, it's basically a slumber party every night. However, one fancy concept that is really exciting, but a little...
Campus Cooks Launches Wellness Initiative
At Campus Cooks, we believe a professionally managed kitchen enhances the Greek experience and improves the wellness of the chapter. Beginning in October and running throughout the 2018-2019 school year, Campus Cooks will feature one element of The Wellness Wheel each...
12 Not-So-Basic Fall Recipes
Pumpkin is seen everywhere from caffeinated drinks to sweets. This season Campus Cooks embraced the beloved produce and challenged the term "basic". We broke down barriers, stopped the haters, and hushed the critics to create recipes that are anything but basic. Here...
Roasting and Recipes with Chef Brandon
Many people know roasted vegetables taste better, but what does roasting mean? It has a long history. Roasting started as an "open-air activity with a hand-turned spit revolving over a fire," and later, when roasting moved indoors with ovens, the techniques changed....
Campus Cooks: Testimonial
Find out why current clients agree that Campus Cooks is the go-to food service and kitchen management company for their fraternity and sorority.
Chef Favorites: Hawaiian Pulled Pork
When I was a Unit Manager working at The University of Arkansas, I tried out all the local restaurants around the school to see what popular places were serving. My idea was to take some of those favorite dishes and make them my own to serve to the guys at the house....
Campus Cooks Partners with Student Farms to Provide Fresh, Local Produce
Campus Cooks, in special coordination with student farms on several campuses that we serve, have collaborated to supply locally grown, fresh vegetables such as microgreens, basil, carrots, lettuce, and more. The farm-to-chapter program, which has expanded to reach...
“Thank You, Campus Cooks”
Danny explains how his chef at Sigma Phi Epsilon went above and beyond to help a student with a very special meal request.
Texas: Big State, Big Flavors, Big Menu
Texas is more than just BBQ (although there is a lot of open pit cooking going on in the state), the cuisine ranges from Tex-Mex to Southern to Claim to Fame items. In this article, we will discuss a couple of the major influences in the Texas food landscape. Franklin...
Regional Focus: Southern California…and the Food They Eat
Along the Pacific Coast from Santa Barbara to Tijuana lays a region of the country that has influenced the cooking by every professional chef in America. Welcome to sunny Southern California. This region is responsible for making all kinds of dishes popular from coast...
Food for Thought: Oatmeal
In America, oatmeal is eaten more in January than any other month in the year. This trend is growing every year, not only in America but globally. In fact, the global oatmeal market is due to reach 2.5 Billion US dollars of value by 2022 (just four years from now)....
Getting to Know Low Country Cuisine
Hoppin’ John, Cooter Soup and Frogmore Stew – if these things are on your menu, you are most likely in the Carolina Low Country. The Low Country is located from the Pawleys Island, South Carolina at the north end to Savanah, Georgia on the southern and not going...
