By Jack Wynn

University of Maryland students celebrated Mardi Gras at the Yahentamitsi dining hall, often referred to as “the Y,” with special menu options and traditional, festive decorations on Tuesday.

Motivated to provide students the opportunity to engage in the national Mardi Gras celebration, executive chef Michael Norman created menus featuring authentic cultural cuisine. 

“We’re still in the creation of a lot of things that the Y can do, and it’s very exciting that we get to push the limits every day and figure out what we can do better and better,” Norman said. “It’s all about how we can engage with students and how we can get students to engage in our food.”

Norman is originally from New Orleans, but left to serve in the military. When he wanted to cook, he would call his grandmother, and she would teach him how to make  certain dishes over the phone. 

Years later when Norman was taking care of his sick mother, it was that cooking that brought him and his mother even closer together.

“At that moment I realized the power of cooking with love. This is a tribute to my mom, my grandmother and my family, and it’s something that from a cuisine standpoint is very personal to me,” Norman explained. “It’s a guy who’s been successful as a chef telling the people he loves and he can’t see anymore: Thank you. It’s a celebration for them and a celebration for my city.”

As the walls and ceilings were lined with stages, posters and masks of green, purple and gold of all different sizes, the Y became an inviting place for students to connect to the Mardi Gras celebration.

The entrance attracted students, with Mardi Gras-themed ornaments and crowns covering the sign-in stand. One popular attraction was the photo booth which featured props, masks, t-shirts and other fun filters students could use when they got their picture taken. 

“I thought it was cool that there was a lot of cultural stuff going on and I thought it was a nice effort from the university,” said junior computer science and mathematics major Aditya Shelke. 

A stage set up near the entrance also allowed students to get up and dance. Some students put on individual performances while others danced and sang as a group. 

Even Testudo took advantage of the features at the Y, getting on the stage to dance for incoming students, take pictures and continue to bring positive energy to the celebration. 

“I thought it was cool that Testudo was there. He doesn’t come to the Y ever,” said freshman journalism major Ben Messinger. “Just having the school mascot there to celebrate Mardi Gras I think was awesome.”

The cultural menu landed very well with students. Dishes such as the jambalaya were in high demand and the new items provided some diversity from the food that’s usually available.

“It was a nice change of pace when it comes to the food options,” Messinger said. “ I thought the beignets were fantastic and I had to make sure I didn’t eat too many of them.”

The Y has been one of the most popular dining halls since it opened last year. Chef Norman hopes to hold similar celebrations on other holidays in the future.

Featured Image: Testudo posing on stage at the Yahentamitsi Dining Hall on Feb. 13, 2024 in College Park, Maryland. Photo by Jack Wynn.