Columbia Dining Staff Take Three-Day Intensive Course with Culinary Institute of America Chefs

Spring Recess is a time for Columbia students to take a much-needed break from classes, studying, and campus activities. For Columbia Dining staff, it’s a chance to step away from their normally bustling operations and work together on new menus and cooking techniques.

March 25, 2019

This March, the Dining 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.

The session was such a hit with Dining staff that next year’s curriculum is already being planned. A special thanks from Columbia Dining goes out to the staff of the Culinary Institute of America!