Cooking

It’s well-established that a Columbia degree can be a recipe for success, but it turns out that a Columbia cook of the 1940s could also make any meal a success.

Michael DeMartino is responsible for food service at the University’s residential dining halls—John Jay, JJ’s and Ferris Booth—as well as at Uris Deli, Café 212, Carlton Café and the three Blue Java cafés on campus.

Every year Columbia Dining hosts a Thanksgiving feast for 1,000 students who do not go home for the holiday, but can still celebrate with their Columbia family.

Chef and Columbia alumnus Jacques Pépin (GS '70, GSAS '72) came back to campus to celebrate the opening of the new kitchen at Maison Française in Buell Hall.