The popular food show “Cooking with ’Cuse” has made a comeback, thanks to a group of passionate Syracuse University graduate students. This series, which focuses on the culinary arts and community connections, aims to explore how food brings people together. The revival follows a two-year hiatus, during which the show was dormant after its original creators graduated.
Graduate Students Reignite a Culinary Tradition
At the beginning of the fall semester, graduate student Cypris Wilkinson discovered a need for an elective in food journalism. Instead of settling for a standard course, she chose to breathe new life into “Cooking with ’Cuse,” a food show developed by previous graduate students. With guidance from Meg Craig, general manager of the Orange Television Network, and an adjunct instructor, Wilkinson quickly assembled a team to relaunch the series.
“I was like, ‘OK, how do I revamp it? What do I do? Where do I start?’” Wilkinson recalled, reflecting on the rapid progression of her plans. Within three weeks, the team was producing content, resulting in four episodes by December 2025. Each episode featured local culinary talents, including Ngoc Huynh from Mamma Hai and Matt Read from Spatchcock Funk, in addition to holiday-themed specials.
A Passion for Culinary Connections
The show is hosted by Maggie Robinson, who was approached by Wilkinson through Instagram. Robinson, a student in the broadcast and digital journalism program, was initially focused on sports but found herself drawn back to her love for cooking. “I love cooking, and my mom was really big on bringing people together through food,” she said, revealing her motivation to participate in the series.
Wilkinson, who serves as the executive producer, and Robinson quickly bonded over their shared vision of food as a connector. They also welcomed Malcolm Taylor, a fellow student and director of photography, to complete their creative team. “It was wonderful to work with these people,” Taylor expressed, highlighting the collaborative spirit of the project.
Unlike its previous format, which featured students cooking, the revived show incorporates a broader spectrum of the Syracuse community. Filming at Salt City Market instead of on campus allows the team to engage with local chefs and food enthusiasts. “We did our research, and I would come prepared for the episodes,” Robinson noted. “But as the conversation flowed, we would let things happen,” creating a more relaxed atmosphere for viewers.
Wilkinson aims for the series to resonate not just with the student body but also with the wider Syracuse community. “Syracuse as a whole is our audience,” she stated, indicating plans for episodes that may extend beyond local borders. A recent episode filmed in Chicago during the winter break exemplifies this ambition, with hopes for future segments in cities like New York.
As the new semester unfolds, the team is enthusiastic about producing more episodes that focus on chefs from Salt City Market, along with innovative segments filmed both on location and at home. “We want to do as much as we can,” Wilkinson expressed, aware of their impending graduation in spring 2026.
With the goal of establishing a sustainable model for future students, the team hopes to pass on their work to incoming graduate students. Robinson, Taylor, and Wilkinson have discussed potential collaborations in food media post-graduation, emphasizing the strong connections formed during this project. “Meeting all the fantastic people around Newhouse… just blows my mind every single time,” Robinson remarked, praising the resources available to them.
The revival of “Cooking with ’Cuse” not only showcases culinary talent but also celebrates the power of food in creating community bonds. As they continue to explore the world of gastronomy, the students are committed to sharing stories that highlight the richness of diverse cultures through cuisine.
