College students have several options when it comes to mealtimes: dorm food, leftovers, on and off-campus restaurants, cooking for themselves and Ramen noodles. However, some fraternities and sororities have turned to chefs and catering services as a more convenient way of getting a hot meal during the week.
Pi Kappa Alpha is one such fraternity. Westen Newman, a third-year psychology student and the kitchen steward for Pi Kappa Alpha, helped orchestrate the business aspect of having a catering service at the house.
“After not having (chefs) for two years, we decided to restart it. The price of food is expensive, and not every room has a kitchen in it,” Newman said.
Pi Kappa Alpha shares the chefs of Purnell’s Catering with several other Greek houses, including Sigma Phi Epsilon, Alpha Gamma Omega, Triangle and Alpha Epsilon Phi.
Newman said the food is prepared at Pi Kappa Alpha’s house and that Purnell’s Catering takes care of delivery.
“They deliver the food to each house with their own vehicles,” Newman said.
Lunch and dinner are provided from Monday to Thursday, along with brunch every Friday morning.
“The chefs are really open to our requests and love feedback,” Newman said.
Shahaf Tuler, a third-year neuroscience student and the president of Alpha Epsilon Phi, said she is very pleased with Purnell’s Catering. Her house also hired a separate full-time chef this year.
“They’re not just staff. They kind of become part of our family here at the house,” Tuler said.
Newman said the relationship between his fraternity and the chefs is more businesslike.
“We’re very friendly. But it’s also obviously a business relationship,” Newman said.
Deandre Purnell, the executive chef of Purnell’s Catering, has been cooking virtually his whole life. His father, Ervin Purnell, works with him at the fraternity.
“It’s a family-owned business. My mom and dad are the original owners. I got into cooking with my mom and dad,” Deandre Purnell said.
For lunch on Tuesday, the brothers could choose from baked macaroni, tequila lime chicken, corn dogs and chicken wings.
Deandre Purnell said his ultimate goal is to own an eatery.
“This is definitely a stepping stone for me to owning my own restaurant,” Purnell said.
Overall, he enjoys working with the fraternities.
“It’s been a fun experience. It’s been a learning experience about frats,” Purnell said.
Tuler said she has special memories associated with the chefs at her house.
“I remember at Halloween, I woke up late, and I came down and they had the whole kitchen decorated and full of candy and fondue and treats that they made. … It just puts you in the spirit. I was speechless, honestly. It was great,” Tuler said.
Newman said he has learned a lot from his experience with the chefs.
“It’s definitely been very educational. I’m learning how it is to hire an employee and make out a contract. It’s not as easy as it seems. There’s a lot of extra things involved, like fixing up the kitchen, repair maintenance, making a budget, stuff like that,” Newman said.
Delta Tau Delta also uses a catering service. Julian Diaz, a fourth-year history student and Delta Tau Delta brother, said that while catered food is convenient, it lacks variety.
“Sometimes you don’t always get the amount of choice that you would like,” Diaz said.
He said interactions between the brothers and the cooks is minimal.
“We talk a little bit, but we’re not best friends or anything,” Diaz said.
Newman said the bottom line is quality.
“The food’s great. … They can do pretty much anything within reason,” Newman said.