At just 160 square feet, Calypso is by far the smallest retail venue in the Campus Center yet serves up to 600 customers a day.
The driving force behind Calypso is Haitian-born chef Jude Jerome, who assembled a staff expert at turning out authentic dishes from various Caribbean traditions.
Jerome is passionate about never compromising. Once, he held up service because the right ingredients didn’t come in on time to prepare the dishes properly.
Authentic ingredients are critical and carefully sourced.
Once the menu board started identifying ingredients below the names of dishes, participation increased 36% within two weeks.
Oxtail being prepared for one of the signature dishes, oxtail stew.
The finished oxtail stew dish with sides and garnishes.
Jerk chicken with macaroni au gratin.
Baclao (salted cod) with eggplant.
Raw salted cod, used to make the baclao.
Rice and beans is a popular side dish.
Another side dish option: fried plantains.