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Manchester Eggs and Pig Stomach: Frat House Chef

Watch as Chef Chris Buccheri and Chef Lee Liernan take the bros of Delta Tau Delta on the culinary journey of a lifetime with dishes like tripe skewers with pickled cabbage, blood pudding-coated Manchester eggs, and salted rockfish salad.
September 16, 2014, 2:58pm

While you might think that college food is nothing but beer and microwavable macaroni and cheese, most frat houses in the United States actually have a personal chef—so rest assured they're eating way better than we were in college. Host and Chef Lee Tiernan travels to Chicago to meet up with friend Chris Buccheri, the personal chef for the Delta Tau Delta fraternity at the Illinois Institute of Technology.

Despite his formal training and keen palate, Chef Buccheri's frat house menu is usually made up of the four basic food groups—chicken fingers, pizza, burritos, and cereal—but under Lee's watch that's all about to change. Watch as Chris and Lee take these bros on the culinary journey of a lifetime with dishes like tripe skewers with pickled cabbage, blood pudding-coated Manchester eggs, and salted rockfish salad. John Blutarsky would have had a field day with this buffet …

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