Here is the inaugural spring issue of Crème de Cornell, Cornell’s first and only campus culinary magazine. Thanks for all of your hard work this semester and we look forward to working with you next year.


In addition, we would like to issue 2 corrections to the magazine. First, Josh Eckenrode of Café Dewitt is incorrectly listed as Joshua Radin. Second, the Jamaican Ginger Chicken recipe lists the cooking temperature for the chicken at 145F. The chef would like to emphasize that USDA and NYS health department regulations state that chicken should be cooked to 165F.  Since this is for home use, he chooses to cook it to a lower temperature, but be aware of the risks involved in consuming under-cooked meat. CGC apologizes for these errors.

Happy summer!

–Michelle and Mackie