Sigma Alpha Epsilon - Indiana State University

Zach cooks lunch and dinner Monday through Friday, with Italian food a favorite to make, and maintains a salad bar throughout the day. He keeps the kitchenette stocked with breakfast and snack items, cleans the kitchen, and he even ca- ters the Chapter's big events. And while those are his duties on the job, Zach feels he has other responsibilities. "I just try and show these guys the love that God has for them," Zach said. "My influence on them is important to me, especially since they do not have their parents around. I want to be a positive force for them and develop those one-on-one relationships; show them I am here for them. I want to see love in their hearts and good food in their bellies." Best of Luck, Graduating Seniors Myles Burke '18 Nathan Clark '18 Cole Fehr '18 John Henn '18 Heath Settle '18 Gerrit Tenbrink '18 Alfred Walker II '18 The lion's roar C hef Zach Polifroni has not gone through life without facing challenges. Whether it was homelessness or drug addiction, it would have been easy for him fall deeper down that dark hole. However, two things helped him climb back up: cooking and the power of God. "I have made a lot of mistakes in my life," Zach said. "But through Jesus, I developed a love of cooking and wanted to share not only food but also the same miracle I found to others." After discovering a new sense of self, Zach found jobs cooking and has "done it all." Before getting into fraternity dining, he worked most re- cently as an executive chef in Terre Haute. But after six years in the role, Zach no longer wanted the stress. After a conversation with a food rep- resentative colleague, he learned about fraternity chef opportunities and thought it was the right type of position for him. His first job as a fraternity chef was actually with the Illinois Beta (University of Illinois) Chapter, but after a conversation with Jake Showalter, he found himself moving back to Terre Haute. "It was the funniest thing," Zach said. "One day, Jake reached out to me to see if I knew anyone from the area who would be a good chef for In- diana Sigma. I told him I was. My wife, Brittany, is from Terre Haute, and we thought it was time to get back there close to family." Spreading the Love through Food and Fellowship Chapter Chef Zach Polifroni Strives to Be a Positive Influence for Indiana Sigma Zach also appreciates when the brothers come down to the kitchen to chat with him. He ac- knowledges that they could be playing video games or watching TV, but they decide to take time to have a good conversation. Though there is a 10-year difference between him and the brothers, Zach still feels it is not too big a difference to be able to relate to them. By learning about what they are interested in, if they have a job, and what they are majoring in, it goes a long way to earning that trust toward being a role model and positive force of encouragement. "We all need encouragement, and I am glad I have my wife to give me some," he said. In their free time, Zach and Brittany love to travel and camp. They are trying to go to all the national parks to hike and kayak. Zach also likes to evangelize on campus every Thursday on his break. He hosts prayer services on Wednesdays at his church and is very active in his church community. Zach also does prison ministry once a month and even went to a four-day retreat at the end of October to spend a large amount of time with inmates to pray with and minster to them. As for the future with Indiana Sigma, Zach says, "I really need to make them chicken shawarma soon. It is something I have wanted to make for the guys for a long time now."

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