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This marks the first philanthropy event held in AGD’s brand new house, a multimillion dollar mansion at the intersection of 17th and Jordan.
Members of AGD skipped breakfast and lunch to help cut costs for the event. Sisters walked around donning smiles and empty stomachs to raise money for Meals on Wheels.
Cisco, the sorority’s food provider, finances either part of or all of AGD’s philanthropy events.
Carter serves as a boss and as a mentor to three undergraduate boys who help out in the kitchen.
Carter doesn’t just manage the three house boys employed to help clean and prepare meals, she does her share of cooking as well. At 27, she’s already been in the culinary industry for over a decade.
The AGD cooking crew made north of 700 pancakes Sunday for the philanthropy.
Diana Carter, 27, works as the chef manager for Alpha Gamma Delta sorority. Sunday, she was tasked with cooking for 600 for AGD’s philanthropy event, “Breakfast of Champions.”
Bloomington resident Diana Carter, 27, woke up Sunday morning and cooked breakfast for 600 people. She cooked 700 pancakes, 80 lbs of bacon, 300 eggs and 100 lbs of potatoes.
“I’m southern,” Carter said. “Cooking is in my blood.”
Carter is the chef manager for Alpha Gamma Delta sorority. When AGD decided to host their philanthropy, Breakfast of Champions, the house tasked their chef with providing food for the event. The events benefits Meals on Wheels, as well as local organizations providing food for the homeless. In 2016, the chapter raised over $7,000 through the $8 entry cost.
AGD’s head chef, Greg Ferris, also serves as the Regional Culinary Manager for the sorority, but the IU chapter is home. Ferris and Carter organized the event in tandem. Ferris maneuvered his way throughout the event, making sure food got to where it needed to be. Carter worked with the three undergrad house boys and cooked food alongside them.
Carter grew up in Bloomington, but bounced back and forth between it and North Carolina. She began working as a professional chef when she was 16. Her initial jobs entailed washing dishes at country clubs, but as she moved her up the culinary ladder, she worked at numerous local restaurants including Scholar’s Inn Bakehouse. This is her second year working for the sorority.
“It’s fun to actually get to know your customers on a regular basis,” Carter said. “It’s cool to have that kind of intimacy with my customers.”