Columbia Dining Cited as Model in Army Culinary Transformation

In April 2024, Chef Robert Irvine led representatives from the United States Army on a tour of Columbia Dining locations to observe the University’s food service model and operations. Irvine, a frequent guest to Columbia Dining and chef judge for Battle of the Dining Halls, also serves as a consultant to the US military through his foundation. He has spent over a year working with the Army to evaluate how to overhaul its food program.

Now, the work of Chef Irvine and the model of Columbia Dining has been highlighted in a New York Time's feature: The Army Has a Fast-Food Problem. Can a TV Chef Fix That?

Chef Irvine cited Columbia Dining as an example for its food procurement strategy, menu planning, culinary operations, and presentation - no small feat given the scale of its meal production and quality of its practices. At a recent visit to campus for Columbia Dining's annual Battle of the Dining Halls, he noted the lessons learned from his partnership with the department in his current work with the Army.