Our culinary team, including our Chefs and Managers, have all received formal education and training in the culinary arts from respected institutions. Continuous learning opportunities are also an important component of our organization.
Each year Columbia Dining arranges for culinary training for all kitchen staff on campus. This ranges from basic knife skills to intensive cuisine training. In 2019, the team took on-the-job learning to a whole new level when it hosted Master Chef James Hanyzeski and Chef Sam Hazen from the esteemed Culinary Institute of America (CIA). Over the course of just three days, Chefs James and Sam led Dining staff in a cooking intensive of Chinese, Japanese, Korean, and Thai cuisines.
The goal of the education session was not only to provide a continued learning opportunity for the Dining staff, but to uphold a commitment to the student community. This training enables Columbia chefs to prepare authentic dishes that give some of our students the taste of home – and a more delicious meal for all.