THE FUSE

I have worked a lot of different jobs over the course of my culinary career. The one that tends to turn the most heads? Executive chef at a frat house. As someone who has always lived in the northeastern part of the country where, I’m given to understand, the university Greek system is not nearly as robust as it is in the Southern states, this job title often surprises people. There is always a flood of questions when people find out about it. “What was it like?” Weird. “What was the kitchen like?” Gross. “What did you feed them?” Oh, lots of stuff. “What was their favorite thing you made?” That one actually has a pretty surprising answer. Among my most-requested dishes in my three-year tenure was a shockingly simple one: roasted carrots.