Until July, rather than making the trek to Douglass or Danforth, the Alpha Delta Phi (ADP), Sigma Chi, and Psi Upsilon fraternities merely had to walk downstairs to grab a meal.
Chefs for fraternities were contracted through the company Harvest Table, a subsidiary of the national food supplier/Aramark, which the University no longer contracts with, and worked exclusively in the fraternities’ kitchens to prepare meals.
A fraternity’s chef was responsible for providing lunches and dinners Monday through Friday, according to Fraternity and Sorority policy, as well as ordering food, maintaining the kitchen, and ensuring food safety.
Having a personal chef allowed fraternity members more control over what they ate, as members of the fraternity’s leadership could meet with the chef to discuss what meals brothers did or didn’t like…