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Professional Chef Ken Cobb (cq, left) discusses the evenings menu with private chef Brent Moore (cq, right) at the Sigma Alpha Epsilon fraternity house on the Southern Methodist University campus in Dallas, Texas, Friday, january 20, 2011. Some high-end chefs have found professional salvation from an unlikely location: Fraternity Row. Cobb employs a pair of interns from the Dallas Culinary Institute, where he once served as lead instructor, to help him cook three meals every weekday for another pair of frat houses on SMU's campus...Matt Nager for The Wall Street Journal