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Mu Chapter's First Rate Chef |
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FOR IMMEDIATE RELEASE
March 15, 2010 | 11:00 PM EDT
SEATTLE, WASHINGTON - Chefs who cook almost everything from scratch and use local ingredients whenever possible are an atypical breed. Rarer still are female chefs who work in college fraternities.
Alpha Sigma Phi's Darlene Barnes may be the only chef in America— or at least at the UW—who belongs to both clubs. A former Dallas-based personal chef, Barnes cooks alone for up to 75 hungry Huskies each night, on a weekly budget of $48 per head: phenomenally frugal when you consider her entrees.
On a Wednesday in December, Barnes prepared a supper of kale, twice-baked potatoes, squash from Carnation's Full Circle Farm, and "Mexican pot roast" procured from Creekstone Farms in Kansas, a supplier "that's doing business in a way I support," Barnes says.
The ensuing meal tasted a whole lot closer to heaven's zip code than that of Greek Row, where walk-in freezers are typically stacked high with processed fare.
—Mike Seely, '96, is managing editor of Seattle Weekly, where a longer version of this article originally appeared. This article was taken from the University of Washington Alumni Magazine in March 2010.
MEDIA CONTACT
Steve Latour, Director of Chapter Development
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Alpha Sigma Phi Fraternity, Inc. was founded at Yale University in 1845, and currently recognizes 76 chapters and colonies across the country. The Fraternity aims to be the co-curricular organization of choice for discerning young men through the provision of an enriching brotherhood experience and a full range of character and leadership development opportunities. The national headquarters of Alpha Sigma Phi Fraternity is located in Carmel, Indiana.
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