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A new catering concept has emerged from the productive minds of Frank Benninghoff and Brian Johnston, two five-star chefs who have combined their talents in Sorority Gourmet, a university catering service nurturing a growing flock of sororities.
Eye-appealing meal presentations, attentive service and mouth-watering food are combined with unequaled attention make Sorority Gourmet the perfect meal option for any university catering event.
Sorority Gourmet uses its five-star, five-diamond hotel-trained staff to beautifully serve just a wide palette of choices allowing selection from among its many services such as a weekly dining plan, a soiree on the weekend, Rush Week festivities or other university catering themed events.
Nothing says more about the skill of the university catering staff of Sorority Gourmet than the credentials of its leadership.
In 1999, shortly after graduating business school, Chef Frank applied for and was approved to enter Morgan Stanley Dean Witter’s financial advisor program located at the World Trade Center in New York City. A decision was made after seven years in the financial services industry working as an investment banker for some of Wall Street’s top firms that a change towards his true passion of university catering was eminent.
Chef Frank attained a line cook’s position at Montage Resort and Spa’s prestigious restaurant, the Loft, which was at the time ranked overall as Orange County’s number two best fine dining establishment. The opportunity to experience tutelage under the guidance of celebrity Chef de Cuisine John Cuevas was crucial in confirming Chef Frank’s love for the culinary arts.
While directly working alongside of and interacting with French Master Chef Frederic Castan on a daily basis, Chef Frank became expert in the realm of hosting and catering eloquent banquets and events at The St. Regis Monarch Beach, California’s only five diamond and five star resort.
Chef Brian Johnston started his culinary journey working as the Banquet and Catering Manager for a restaurant corporation in Southern California after completing the Le Cordon Bleu program at the California Culinary Academy in San Francisco.
Chef Brian then moved to Waikiki, Hawaii to work with James Beard Award-winning chef, Alan Wong. Returning home to Los Angeles, Chef Brian worked banquets and catering alongside celebrity chef Conny Anderson at the Four Seasons Hotel in Beverly Hills. Moving on to the Ritz Carlton in Marina Del Rey, Chef Brian had the opportunity to work with chef Troy Thompson and Iron Chef Morimoto. This wealth of experience has lead him back to his real love, catering.
Sorority sisters never had it so good. According to one of them, Laura Hall of San Diego, "I feel like I'm dining in a Beverly Hills hotel and I haven't left the sorority house. I can't believe the food is so good. Sorority Gourmet’s system for university catering is really effective."
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