Fraternity chefs dish out stories with their food
February 1, 2008 - 1:00am
By Leigha Kemmett
At Phi Kappa Tau, Don Celentano meticulously cleans a meat slicer while six 3-foot loaves of garlic bread toast in the oven. One brother walks in and prepares himself a peanut butter, honey and banana sandwich as an appetizer for the pasta dinner Celentano is preparing; other brothers wander in and out of the small but pristine kitchen.
These are typical afternoons for the three fraternity chefs, who work full time preparing three meals a day for their patrons.
“It’s the best cooking job in Ithaca,” said Birnbaum. “There are regular hours, and you get to develop relationships with the guys you’re feeding. I can’t imagine doing anything else.”
