- Associated Press - Wednesday, January 14, 2015

MUNSTER, Ind. (AP) - Chef Tim Moseley knows cooking for campus crowds and sorority groups is his specialty.

Moseley, 27, is originally from Munster and a graduate of the Chicago Culinary Arts Institute. He now lives in Bloomington, where he cooks for 90 women as the head chef and unit manager for the kitchen of the Kappa Kappa Gamma sorority house at Indiana University. He is employed by the company Campus Cooks.

“The biggest misconception is that serving meals to sorority members means I cook for a picky group and that’s not true,” Moseley, a 2006 graduate of Munster High School and the son of Richard and Margaret Moseley, told The Times of Munster (https://bit.ly/1yg5itA).

“They like to try new menus, but they definitely have their classic favorites too.”

Moseley has worked for Campus Cooks for five of the 10 years the company has been in existence.



The company was created by Bill Reeder and is based in Chicagoland. Moseley said it was Reeder who discovered a decade ago there was a need for a better Greek food service after enduring years of poor food quality, cost overruns, attendance issues and theft in his own fraternity’s kitchen. When he founded Campus Cooks, he made it his mission to solve those problems and to bring personal investment to each house served.

With Greek affiliation throughout the company, Moseley said the organization offers a kitchen management solution to strengthen the functionality of the Greek house plan on campuses, while encouraging healthy eating.

Today, Campus Cooks is located in multiple states nationwide - from Oregon to Massachusetts and from Minnesota to Texas - with a client list that includes fraternities and sororities from Alpha Chi Omega to Zeta Psi.

“What I enjoy most about my job is the instant gratification from the students. I love when we start serving up a menu and I hear all the students talking about what’s new on the salad bar or how much they loved my dessert,” Moseley said.

“You don’t get that instant gratification every day in a restaurant setting. But still, I have hopes one day to open and run my own restaurant and have the success that changes this fact.”

In the past five years, Moseley said his best experience was when he was the chef assigned at Chi Omega sorority.

“The women of the house decided to have a ‘Tim Appreciation Day’ and they made me a big homemade card that they all signed along with a gift card. It felt really good to be appreciated that much.”

Moseley also gets to enjoy his summers off work, while students are away until the start of the new semester.

“I usually take the time off and spend time with my family, and go on road trips with my girlfriend,” he said.

“It also gives me time to think about one day starting my own personal chef and catering company. I would like to offer catering for BBQ events, graduation parties, birthday parties and dinner parties. I would also like to offer cooking lessons and personal chef services.”

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Information from: The Times, https://www.thetimesonline.com

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