Chefs Move Frat Food Beyond the Beer Nut

Ken Cobb taught at culinary school, cooked at country clubs and hotels and served Hugh Hefner at the Playboy Mansion. But his audience skews much younger these days: the frat brothers of Sigma Alpha Epsilon at Southern Methodist University. http://online.wsj.com/article/SB1000142 ... 74566.html?

That's a far cry from the deep fried veal patties and peas we used to get at my frat house.

weak sauce..we never had a cook as we had to keep the costs down back in the early 90's.

breakfast was usually a free for all @ the house made by the pledges..if you dared to eat it ( good pledges were all about perfecting scrambled eggs, omelets, hashed brown potatoes, crispy bacon, and sausage)..otherwise it was toast and cereal; but we all took turns cooking for lunch and dinner as well as kitchen cleaning and dishwash duties.

We set a menu each week within the budget and part of the process was taking a pledge and working with them to give them some food skills each meal. We cranked out pretty decent grub for 60 guys.

My best memories of college were as a pledge cooking with the actives..
because that point in time we were all equals..just having fun to accomplish a goal.
dropped grandma's red gravy recipe, her biscuits and sausage gravy, and learning how to make a good omelet were the best of times.
Definitely why I was accepted.

Was never in a fraternity but did live in a commune during final years of school. Our cook, Mary, made me my first plate of raccoon and chitterlings.