Foodservice directors go all out for Mardi Gras

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.” From green, gold and purple beads to musical acts to bananas Foster waffles, the foodservice departments at Cornell University in Ithaca, N.Y., Rex Healthcare in Raleigh, N.C, and Oklahoma State University, in Stillwater, Okla., demonstrate how they celebrated Fat Tuesday 2015. 

Local band Gumbo Ya Ya performs at Cornell University’s annual Mardi Gras festivities. 

Cornell University served up candied yams, succotash and collard greens with ham hocks. 

Cornell students gather in the Robert Purcell Marketplace Eatery to try Cajun specialties such as Seafood Jambalaya and Chicken Gumbo.

For dessert, Cornell University served fried beignets, vanilla crème brulee, a traditional King Cake and Cochon Cake. 

Despite severe winter weather, Rex Healthcare in Raleigh-Durham, N.C., was open and serving visitors and staff warm bananas Foster waffles. 

In honor of Mardi Gras, students at Oklahoma State University participated in Cajun crawfish boil and listened to brass bands. 

Students at Rice University celebrated by listening to live zydeco bands and eating Mardi Gras-inspired fare with a twist, such as vegetarian gumbo.
(Photo by Connie Do.)

Students sample shrimp and sausage jambalaya and boudin balls—courtesy of a family recipe from Rice University Executive Chef Terry Savoy.
(Photo by Connie Do.)

Chef de Cuisine, Sarah Finster created a vegetarian gumbo that featured fresh sorrel and portabella mushrooms from vendors at Rice University’s farmers market.
(Photo by Connie Do.)