Ferris Steps up to the Plate

Where on campus can you find Crumbs cupcakes and marinara sauce made with imported Italian tomatoes? Chef Raymond Prete, a.k.a. chef Ray, has delivered both of these changes to improve the dining experience this year at Ferris Booth Commons. But it’s not just about cupcakes and tomatoes. Prete has tried to introduce healthier options such as sliced fruit and organic produce. From improved take-out containers to the newly added antipasto bar, Ferris has become the first choice of first-year students looking for an alternative to John Jay meals and an ideal place for upperclassmen to mingle and lunch.

A native of Poughkeepsie, N.Y., Prete grew up with a passion for both cooking and the New York Mets. He learned many lessons from his great-grandmother and her wonderful homemade cooking, and displayed his skills as a chef at the Russian Tea Room in Manhattan after attending the esteemed Culinary Institute of America. He also worked as a caterer for the Bank of New York, the Natural Museum of History, and Bloomberg before coming to Columbia.

Prete is responsible for all aspects of Ferris Booth Commons. “We’re really lucky to have him here because he can run it as a really great business, but the emphasis is always on the food,” says Heather Tsonopoulos, director of communications for dining services. Prete not only has to make sure the food tastes top notch, but he has to make sure that the Ferris runs smoothly even during peak hours.

The pasta station seems brand new in comparison to last year. Though still featuring similar made-to-order portions, the station now includes made-from-scratch marinara and alfredo sauces. By serving individual portions, the speed of the pasta station has increased, which means shorter waits for students. The alfredo sauce, now made with heavy cream and Parmesan cheese, was brought back this year after chef Ray heard how much the students liked it. Chef Ray is currently testing wheat pasta as a healthier alternative, assuming he can make it “al dente”—Italian for “not too chewy, but not too hard.”

This year, chef Ray also introduced a Thai Shrimp Curry in addition to the chicken and lamb curries. Consistency issues at the curry station were solved during the first few days of school, and although there is no standardized procedure to make the curry, the station has improved, as it has benefited from lots of positive feedback from students. All curry dishes are served with mango chutney and a piece of naan—traditional Indian flatbread.
But not all of Prete’s changes are targeted towards the campus gourmet. Chef Ray has revolutionized the Columbia slice as well with the introduction of individual rustic pizzas. Chef Ray uses a particular type of elastic Italian flour called caputo, used in Italy and at many premier Italian restaurants. The upgraded flour makes a doughy, but crunchy, pizza crust.

And let’s not forget how Prete has found the newest remedy to CU’s sweet tooth—among the most popular additions to Ferris’s offerings are Crumbs cupcakes. Delivered fresh from the local bakery, these enormous desserts have replaced the sliced cake that was served last year. Rated as the best cupcakes in the city (yes—they’re much better than Magnolia’s), the cupcakes come in a myriad of flavors and can definitely be shared by two people. Although their popularity waned at first, they have become a staple at Ferris and a favorite of chef Ray’s as well.

Some of Prete’s changes aren’t edible: all the old pots and pans used in Ferris have been replaced with premium All-Clad stainless steel cookware. One reason for the change was the concern about cooking pasta sauce in aluminum pots, which could have caused health risks.

In an effort toward healthier food, organic produce has been slowly introduced into the food at Ferris as well. Yellow and beefsteak tomatoes (along with most of the vegetables used in Ferris) are from local organic farms, as are the diary products, fruit, and yogurt. Chef Ray plans to implement more organic and local products when they become readily available.

By taking several steps to reduce the amount of waste, Prete extends his environmental campaign beyond the plate. There are now two sizes of plastic containers used for both the cold antipasto bar as well as for the hot food stations. The plastic containers for cold food are made of corn and are biodegradable. In addition, the sandwich boats and napkins are made of 100 percent recycled paper. In the near future, chef Ray plans to implement plastic carryout bags that are biodegradable as well.

The comment wall has seen a bevy of positive comments since the beginning of the semester, and students appear to be enjoying all of the improvements at Ferris. “I try to be on top of the student comments,” he says. But even chef Ray accepts that students shouldn’t eat every meal on campus. For those nights on the town, Prete suggests you take the 2 or 3 train down to Clark Street in Brooklyn, where a restaurant called Noodle Pudding serves authentic Italian pasta for around $11 a plate.