For John Papagiannis, a whim is turning into what may be a lucrative business.
The second-year marketing student posted a listing on Facebook marketplace, billing himself as a take-home chef willing to cater any dinner.
"I did it just to see the response I'd get," Papagiannis said.
So far, the response has been good, he said. After a few days, Papagiannis received 10 pokes, eight inquiries and at least 500 views of his posting.
Papagiannis traditionally cooks meals for dinner parties with a few close friends.
"They lick the plate clean," he said.
He started cooking at a young age, Papagiannis said, fixing meals for his siblings. Papagiannis is a triplet.
"My life is centered around food," he said.
Papagiannis's father owns two restaurants in Myrtle Beach, bringing their hometown Philadelphia to the shore side. But he credits someone else with inspiring his love of food.
"My grandmother used to make breakfast, lunch and dinner for us every day," he said. "She just put her love in it."
Michelle Woodbury, a third-year accounting student, said Papagiannis does too.
"It's like a big family," she said. "You feel like you're in a big Greek family."
Papagiannis said his friends are happy to eat something different.
"I've eaten at Gibbes for three years," Woodbury said. "A lot of stuff he cooks you don't get every day."
Woodbury said she remembers Papagiannis cooking while he lived in Columbia Hall.
"Whenever he cooked, everyone would try to take his food," she said. "He cooked lobster one time."
Papagiannis said his gatherings are about more than the food.
"I met six new people" at my last gathering, he said. "It's just a great social engine."
Because of his Greek heritage, Papagiannis tends to cook more Mediterranean fare, but will tailor menus to taste.
He said he will offer instructional classes and on-site catering. He has so far received two orders for tailgates.
His roommate Kevin Sheely, who graduated USC this year, said he gets to reap the tasty benefits of Papagiannis's food.
"Every time I go into the kitchen, he teases me," Sheely said. "He says I burn stuff all the time because I burned balsamic vinaigrette once."
Papagiannis used to work at a gourmet shop, where he passed out recipes and samples to customers.
On the horizon for Papagiannis is a cookbook and cooking school. He has already started the book, currently containing more than 80 recipes with pictures, and plans to attend culinary art school in New York after graduation. His motivation comes from his food, he said.
"It's just the happiness of cooking."
To book Papagiannis for a cooking lesson or catered event, e-mail him at papagian@mailbox.sc.edu.
Clam Vermicelli Try out this dinner recipe from John Papagiannis, USC's take home chef.
Vermicelli pasta 13 baby Portobello mushrooms 2-3 cans of clams 1 small yellow onion, chopped Dry white wine Olive oil Salt Pepper Parmesan reggiano
Thinly slice the mushrooms. Boil the pasta. Add oil to water and add salt to season the pasta. In a separate pan, heat the olive oil over medium high heat. Add the onions to crystallize. Add the garlic and reduce heat. Add the mushrooms. Cook for 4-8 minutes. Simmer the vegetables on low until all the liquids are out. Use the white wine to deglaze the pan. Return the heat to medium high heat to cook out the white wine. Add the clams without the liquid. Cook 2-4 minutes. Add a can of clam juice. Add a cup of pasta water to thicken. Sprinkle cheese on top.
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