Sorority Food

[Tom Earp]

Originally Posted by StarFish106

I was a former house chef for a sorority in the 90's for 4 years. At the beginning of each year I had a questionaire of different types of foods broken into categories. I also had questions of dietary/religious restrictions so I would be aware of those as well. A good part of my recipies came from Cooking Light magazine because I knew my girls wanted to eat healthy. Maybe the house manager could get a survey from all the girls on meal plan and present that to the chef to give them some foundation. I only did dinner 6 nights but they had breakfast food as well. It is challenging to come up with different menus 6 nights a week and in my case for 22+ girls. Even though I would get in a rut occasionally I would try to keep it tasty and different. Sounds like to me your house chef gets slightly lazy after a time or not just too motivated. It is hard but they have to try.

Why six days a week?

Usually on Fri. it is a go out night.

If that is true, then Chef butter paddys so wont get to drunk!

No Sat or Sun. meal either as most are away and not going to eat dinner.

So if one does a survey of ls what is eaten and what is afforable it narrows it done?

1. Itilian. Pasta.
2. Mexican. Taco, burrito, encilada tamale.
3. Pizza is always a Fav.
4. Meat, burgers and fries.
5. Breakfast menu.
6. Once a month steak, baked potatoes, mashed with gravy or fries.
7. Major Salad!
Dining budget is costly.

Okay, maybe once ore thrice a month have a nice sit down dinner. Maybe fish and not Tuna but shrimp boil.

Old days, Sweet Roles and juice-class!

Lunch, cold cut sandwhich and chips, dip with pork and beans.

Never easy is it?

[StarFish106]

Originally Posted by Tom Earp

Why six days a week?

Usually on Fri. it is a go out night.

If that is true, then Chef butter paddys so wont get to drunk!

No Sat or Sun. meal either as most are away and not going to eat dinner.

So if one does a survey of ls what is eaten and what is afforable it narrows it done?

1. Itilian. Pasta.
2. Mexican. Taco, burrito, encilada tamale.
3. Pizza is always a Fav.
4. Meat, burgers and fries.
5. Breakfast menu.
6. Once a month steak, baked potatoes, mashed with gravy or fries.
7. Major Salad!
Dining budget is costly.

Okay, maybe once ore thrice a month have a nice sit down dinner. Maybe fish and not Tuna but shrimp boil.

Old days, Sweet Roles and juice-class!

Lunch, cold cut sandwhich and chips, dip with pork and beans.

Never easy is it?

I cooked Sun-Thursday for dinner at 6pm every night
My purveyor was US Foodservice for most items but I still had a produce person that delivered 3 x a week, a milk person and a bread person. They always had fresh fruit on hand and breakfast items (cereal, bagels, cream cheese, frozen waffles). I have never seen Life cereal disappear so fast with that group.

It doesn't matter who your purveyor is, it's is knowing how to cook and not rely on pre-made foods. Now if your food budget isn't that big that can be a big issue and you may need that more than some. I was lucky that I had a pretty ok budget to work with each semester.

I did do most of what you listed and gave at least 2-3 entree options each (for my carnivores, vegetarians and the "i am on xx diet this week that says I have to eat tree bark so what do you have for that'). The biggest thing they liked was dessert. Salad bar was mandatory

I did chicken. turkey, fish and shrimp a lot..not too much beef as they weren't usually big beef eaters outside of the hamburger. I did ethnic, meals for those that were celebrating Passover (big hit) those that were lactose or gluten intolerant, had one girl that was Kosher. I had compartment plates w/ lids for late plates that were in the fridge. I have a culinary degree so I knew all the ins and outs of sanitation regarding food.

If a request was made for a specific food it had to benefit the majority not just one person (unless for religious or dietary needs). Some things I just could not get in bulk or a size that would not encorage waste.

The job had its ups and downs, a big up was having the summer/spring break/christmas break off. That was always cool. The downs were I was an independent contractor so I had to provide my own benefits (which I wrote off). It is a hard job ( just me for 22+ people) but it was fun and I got to see some a NPC does their rush vs. the NPHC way @ my school. It was a learning experience in so many other ways.

[Tom Earp]

Originally Posted by StarFish106

I cooked Sun-Thursday for dinner at 6pm every night
My purveyor was US Foodservice for most items but I still had a produce person that delivered 3 x a week, a milk person and a bread person. They always had fresh fruit on hand and breakfast items (cereal, bagels, cream cheese, frozen waffles). I have never seen Life cereal disappear so fast with that group.

It doesn't matter who your purveyor is, it's is knowing how to cook and not rely on pre-made foods. Now if your food budget isn't that big that can be a big issue and you may need that more than some. I was lucky that I had a pretty ok budget to work with each semester.

I did do most of what you listed and gave at least 2-3 entree options each (for my carnivores, vegetarians and the "i am on xx diet this week that says I have to eat tree bark so what do you have for that'). The biggest thing they liked was dessert. Salad bar was mandatory

I did chicken. turkey, fish and shrimp a lot..not too much beef as they weren't usually big beef eaters outside of the hamburger. I did ethnic, meals for those that were celebrating Passover (big hit) those that were lactose or gluten intolerant, had one girl that was Kosher. I had compartment plates w/ lids for late plates that were in the fridge. I have a culinary degree so I knew all the ins and outs of sanitation regarding food.

If a request was made for a specific food it had to benefit the majority not just one person (unless for religious or dietary needs). Some things I just could not get in bulk or a size that would not encorage waste.

The job had its ups and downs, a big up was having the summer/spring break/christmas break off. That was always cool. The downs were I was an independent contractor so I had to provide my own benefits (which I wrote off). It is a hard job ( just me for 22+ people) but it was fun and I got to see some a NPC does their rush vs. the NPHC way @ my school. It was a learning experience in so many other ways.

LOL, ups and downs would be putting it nicely!

Weekly food bananza or meals suck!
'
Friday, fish or mac and cheese for respect! Don't really fly anymore!

So, a monthly menu, correct?

Buffet of Asian, Italian.
Itialian- pasta and meat balls or sausge. Pizza.
Asian- stir fry or Chow mein.
Mexican- tacos, burritos, encialadas, tostados, and add refied beans or rice.
American-Burgers, hot dogs, cheep steak(?). Fries. Chicken, baked, fried or BBQ.

Potatoes, Mashed with gravy, fried, scalloped with different spices.

Shrimp, every so often with potatoes, shrimp sauce or lemon butter!

How about a breakfast of scrambled eggs, toast, and hash browns with sausage or bacon?

Winter-Clam Chowder or Chili for the chill. Tomatoe soup and grilled cheese sandwiches?

Grilled ham and cheese with chip and dip.

Oh for the ladies, a Chef salad, lot of items can be added with varying dressings.

Difference to keep it new is an answer as you are the grand chef pooba!

Just thought of an item that sound baed but taste great!

Tom's Gooey Buns!

Cheep and really tastes good.

Bologna or hot dogs ground up. Add mayo, sweet pickle relish, a little horse radish, and mustard.

Deli buns with a mix on the bottom and cheeze whiz on the top. Close bun.

Place in oven and bake untill the cheese is melted int the mix. Add side dishes like tater tots or french fries with BBQ or pork and beans, chip and dip. Salad if so desire!

[StarFish106]

Tom I think they would have killed me if I served your Tom's gooey buns!

But menus were done weekly..that part I don't miss doing at all.

Pasta had like 2-3 sauce choices with 2 pasta choices (couldn't keep pesto, ate it like no tomorrow)

Did the breakfast thing w/ french toast prepped the day before so it was more like french (or brioche) toast bread pudding.

The only time I may have done sandwiches was at the beginning of the year or the end when there wasn't that many students @ the house.

The girls made me be creative I will say that and it stretched my boundaries.

But to those having difficulty with their house chef hopefully the house manager and the chef (and House board if need be) can sit down and express their wishes and needs so everybody is happy. It doesn't make sense to pay a lot of money for room/board and the meal plan is crap.

[AnchorAlumna]

Tom, that is quite a "manly menu." It would cause a riot in a sorority house! Ground bologna or hot dogs...girls just don't eat that!!!
Back in the day, our cook was simply fantastic. The things Leetha Mae could do with chicken...wow. One of our favorite things was to see what our new pledges from the north did with collard greens...LOL!! I never got her recipe for a crumbled Oreo cookie dessert because I figured I'd have to make it every day the rest of my life!
Daughter frequently complained that her house served too much chicken...and she was right. Her housemother told me she'd LOVE for the girls to suggest recipes. And certainly money is a major constraint.
Starfish has some VERY good info and advice.

[Dionysus]

Originally Posted by StarFish106

Funny I don't think you were in the house I fed so you don't know what I cooked now do you


Run along now and don't bother me..

LOL

I said that hoping to rile up a newer greekchatter, who doesn't know me well. I didn't suspect someone who has been posting here since 2005 to take anything (of this nature) I say seriously.

Originally Posted by AnchorAlumna

Tom, that is quite a "manly menu." It would cause a riot in a sorority house! Ground bologna or hot dogs...girls just don't eat that!!!
Back in the day, our African-American cook was simply fantastic. The things Leetha Mae could do with chicken...wow. One of our favorite things was to see what our new pledges from the north did with collard greens...LOL!! I never got her recipe for a crumbled Oreo cookie dessert because I figured I'd have to make it every day the rest of my life!
Daughter frequently complained that her house served too much chicken...and she was right. Her housemother told me she'd LOVE for the girls to suggest recipes. And certainly money is a major constraint.
Starfish has some VERY good info and advice.

Umm LMAO

Did she make good grits also?

[AnchorAlumna]

Originally Posted by Dionysus

Umm LMAO

Did she make good grits also?

Oh yes. It's an art.
What do you mean, "Umm?"

[Tom Earp]

Originally Posted by AnchorAlumna

Tom, that is quite a "manly menu." It would cause a riot in a sorority house! Ground bologna or hot dogs...girls just don't eat that!!!
Back in the day, our cook was simply fantastic. The things Leetha Mae could do with chicken...wow. One of our favorite things was to see what our new pledges from the north did with collard greens...LOL!! I never got her recipe for a crumbled Oreo cookie dessert because I figured I'd have to make it every day the rest of my life!
Daughter frequently complained that her house served too much chicken...and she was right. Her housemother told me she'd LOVE for the girls to suggest recipes. And certainly money is a major constraint.
Starfish has some VERY good info and advice.

If you do not tell them what it is and they try it, I am sure they will like them!

It is finger food so to speak like burgers ! Try it your self and see what you think. Easy to make and fix to bake. Can add many different side dishes to go along with it! Maybe only once a month as wit about any meal being cooked, like Pizza or pasta and meat balls or meat sauce.

The house Mom and cook had Sweet rolls, milk and juices for breakfast so easy. If lunch, was a meat tray for sandwiches and chips if enough people came to the house for lunch if house was near campus!

Taco night, make your own with chips and sausa with refried beans.

I guess the whole idea is to make it varied enough to keep it interesting!

Gosh, I could each shrimp at least once a week!

How about instead of a sit down dinner, do a cook out at least twice a month? Weather permitting on the lawn in the rear of the House if have one.

Burgers, Dogs, Brauts or a sea food boil?

[lindz0722]

some of our house favorites that are pretty easy for a cook to prepare in bulk:

-tilapia with a spicy breading and peppers
-taco night (cook makes taco meat and vegetarian "taco" meat, and we put on our own veggies, cheese, etc.)
-breakfast for dinner (eggs, sausage, pancakes, hashbrowns, etc.)
-grilled chicken with some sort of white sauce

we have pasta every monday, which gets sort of annoying for those of us who only eat at the house on mondays before chapter meeting. but they switch up the sauces every week, and we use whole-wheat pasta so that helps a little.