Medegine Guillaume officially joined the Columbia team in December 2023, although her connection to the University goes much further back.
A resident of Harlem, Medegine was a participant in the Columbia Double Discovery program as a teenager. Later, she worked as event catering staff on campus.
Today, Medegine Guillame works with Columbia Dining, the department that oversees both private catering and the dining hall at the Columbia Business School on the Manhattanville campus.
She is responsible for the day of execution of catered events. She acts as the guest manager for the client and event attendees, oversees event staff, and as a liaison to the culinary team behind the scenes.
What’s your background and career path that led you to the culinary world?
I hold a Bachelor of Arts from Buffalo State College and studied Culinary Arts at The Culinary Institute of America (CIA). I was always a foodie — but during an exchange trip to Paris, I really fell in love and learned to appreciate delicious food.
However, I never felt like I was good at cooking – I did not grow up learning to cook in the kitchen with my mom or grandma, but through hard work and perseverance I pushed through to succeed in my field.
In 2016, I decided to give the professional culinary world a try and started a job in guest relations at the Institute of Culinary Education (ICE). My time there deepened my passion for food and led me to enroll at the CIA.
I then expanded my knowledge when I worked for Baldor Specialty Foods as a sales representative, facilitating business for the company’s wide range of fresh ingredients and unique foods items.
I received so much comprehensive training at the CIA and that’s when I realized even if you think you know how to cook, you don’t know anything.
I credit the accomplished chef instructors and the camaraderie with peers as the most rewarding part of my time there, as well as working at the CIA restaurant Bocuse – my most challenging class before graduation.
I worked hard to earn scholarships towards my education, including funding from Les Dames d’Escoffier New York. I earned an additional scholarship from the Jean Gorges Foundation in 2023, which included an externship position at Nougatine.
There, I worked the Garde Manger station preparing seafood dishes, salads, sushi, etc., but learned much more under the mentorship of Chefs Joe, Monty, Carla, Hana, and Jules.
I do credit the vigorous training at Nougatine for her success to date always striving for excellence, attention to detail and working with integrity whether in front or back of house.
What kind of events do you host at the Manhattanville campus?
I help to manage events for the Columbia Business School clients, including school leadership, executive education events for clients and students, as well as food service for new student orientation and student events.
How many staff do you direct front of house and back of house and which positions?
Yes, it does vary depending on the size of the attendees. The range is 2-30 catering servers.
I do not manage the BOH in-house cooks at Columbia. The chefs handle that but I manage the porters and runners, generally six employees.
Which cuisines do you highlight in your catering for events? Who are your customers?
Event menus vary based on the client and culinary team’s vision – from Mediterranean or Asian-inspired to Latin-flavored or conventional American fare.
What are your future plans?
In this next stage of my career at Columbia, I am excited to learn from my colleagues through their professional experience, and also continue to delight our clients at each event.
Having been a part of the Double Discovery program and as a resident of the Harlem community, I look forward to ways I can give back now as member of the Columbia campus community.
What advice would you offer prospective students and young professionals to encourage them to pursue jobs in culinary arts and event management?
The culinary world can lead to many opportunities aside from being a chef or working in a restaurant; the career possibilities are endless.
Make sure you learn or train from the best people around you. Having a mentor will help develop your skills and knowledge of the industry.
I will also say it’s extremely important to have tough skin. People will challenge or doubt your abilities but as long as you believe in yourself, you can achieve your goals.
