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Calypso Kicks off Support for Bahamas Recovery 

Proceeds from Bahamian food sales will fund post-hurricane relief 

Executive Chef Jude Jerome, the mastermind behind Calypso, prepares some of the venue's traditional Caribbean food. (Photo by Michelle Bowen) 

ALBANY, N. Y. (Oct. 3, 2019) — Calypso, the pan-Caribbean food venue in the Campus Center, is adding traditional Bahamian foods for a limited time, and using all proceeds to support relief efforts for the islands, devastated by Hurricane Dorian.

Through Dec. 13, the #OneLove menu – including conch fritters, jerk pork and rum cake – will be served daily to support the Hurricane Dorian Relief Fund.

You can sample these items from 1-2:30 p.m. Friday in the Campus Center, and meet Chef Jude Jerome, UAlbany’s Executive Chef and the mastermind behind Calypso. The event will also celebrate Calypso’s national award: Food Management Magazine’s 2019 Best Menu Concept.

Calypso, a homegrown venue unique to UAlbany, was created in 2017 in response to a student poll that showed a desire for Caribbean food, according to Stephen Pearse, the executive director of University Auxiliary Services.

The venue has succeeded by being authentic. “We go to the source to get the right ingredients for our food. There is a specific brand that we use to make sure that our food is consistent,” Jerome said, adding that the dishes are slow-cooked for hours to allow the flavors to fully develop. “Our passion shows in our food, and that is the biggest credit to our staff. Everyone believes in food.”

Calypso has become a powerful on-campus brand. Operating out of just 160 square feet, it serves upwards of 600 customers a day, growing more than 30 percent since opening. Weekly and daily specials offer foods traditional to Puerto Rico, Cuba and Jamaica. And through Dec. 13, you can also get Bahamian food, and support rebuilding efforts in the Bahamas.

Michelle Bowen, the senior director of marketing and communications for UAS, said Calypso’s primary goal is to provide authentic, homemade food. “Chef Jude brings that passion every day to the concept, and we are lucky to have him,” she said.

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