Fittingly, Chef Pépin takes inaugural Julia Child Award

As public television co-hosts, cookbook co-authors—and co-founders of MET’s master’s program in gastronomy and certificate program in the culinary arts—the names Jacques Pépin (Hon.’11) and Julia Child (Hon.’76) will be forever linked. How appropriate, then, that Chef Pépin be named the first recipient of the award named for his long-time friend and colleague by the Julia Child Foundation for Gastronomy and the Culinary Arts.

Read the Washington Post coverage »

Pépin Shares Recipe for Fulfillment

Jacques Pépin began cooking as a child, helping out at his parents’ restaurant in Bourg-en-Bresse, near Lyon, France. He had a gift, and he braised and sautéed his way to the position of personal chef to three French presidents, among them Charles de Gaulle. But Pépin (Hon.’11) dreamed of success in America, where he arrived to learn English in 1959 and never left.

Read more on BU Today.

Food and Wine Instructor Maiden Wins Top Culinary Award

Barry Maiden, food and wine instructor for Metropolitan College, received the coveted James Beard Foundation Award as Best Chef: Northeast for 2015. The ceremony took place in Chicago on May 4. Maiden is chef/proprietor of the Hungry Mother (for which he won the award) and State Park restaurants, both in Cambridge’s Kendall Square. Specializing in Southern-inspired cuisine, he is a frequent contributor to MET’s Seminars in Food & Wine series.

View all the JBF Award winners »

Some Well-Deserved Press for Chef Pépin

“Eleven white-aproned Metropolitan College Culinary Arts students wearing red BU hats pass pastry-laden trays into industrial ovens as world-renowned chef, cookbook author, and television host Jacques Pépin moves purposefully and confidently through the kitchen.” Focusing on his recent “On Cooking and Painting” events, a recent Daily Free Press article and MET Gastronomy Blog post pay tribute to the co-founder and spiritual leader of MET’s Master of Liberal Arts in Gastronomy and Certificate Program in Culinary Arts. Chef Pépin is the featured speaker at this year’s Metropolitan College Convocation Ceremony, May 16.

Read more in the Daily Free Press and Gastronomy at BU.

MET's Woods Defends ‘Misunderstood’ Rosé

According to MET Food & Wine Instructor Stacy Woods, a Certified Wine Educator, there’s far more to selecting rosé wines than meets the eye. In fact, in her recent Worcester Telegram article, she and several local wine experts explain why this may be “one of the most underrated and misunderstood wine styles in the world”—and worth keeping in the rotation, any time of year.

Read “Misunderstood Rosé Wine is Worth Exploring” »

BU Culinary Arts Program Ranked Tops in Northeast

With its Certificate Program in the Culinary Arts, MET took the #1 spot in Food Drink & Franchise magazine’s rankings of “Top 10 Culinary Arts Schools in the Northeast.” As editor Sasha Orman explains, “If your aim is to go far in your industry, you want to learn directly from professionals who have made it to the top of their career themselves. Boston University’s culinary arts certificate program strives to offer its students that experience.”

Check out the rankings »

What We're Really Eating At Breakfast Now

Food guidelines are changing. So is what we eat for breakfast. Cereal? Out of favor. Eggs? Maybe OK. And all kinds of new menus. We’ll look at Americans and breakfast. Professor Merry White joins the discussion to offer her unique perspective.

Listen in »

Potter Palmer on Dunkin’ Donuts Coffee Testing

Potter Palmer, director of MET’s Food & Wine, provides expert insight in the recent Boston Globe article, “Dunkin’ Donuts Coffee Tester Has Clout.” He explains that while building a system for taste-testing coffee and other foods and beverages isn’t difficult, subjectivity can be a challenge. “The science of taste is complex and is influenced by genetics as well as aspects like mood,” says Dr. Potter.

Read the full story »

BU’s Own Potter Palmer Named Food & Wine Director

Potter Palmer, formerly a lecturer in MET’s Master of Liberal Arts (MLA) in Gastronomy Program, has been appointed director of Food & Wine. But his Boston University roots run even deeper: he’s a graduate of both the MLA program and our own Certificate Program in Culinary Arts.

As Associate Dean for Academic Affairs Lou Chitkushev points out, Dr. Palmer’s blend of technological, educational, and culinary skills makes him well suited “for exploring new directions and digital learning opportunities for these acclaimed BU programs, and for bringing them to the next level.“

See the announcement »

Gastronomy Professor Merry White on Ogawa Coffee in Boston

On October 24, 2014, the Boston Globe reported that Japanese coffee chain Ogawa Coffee will be making its debut in Boston. In the article, College of Arts & Sciences Professor of Anthropology Merry White explains, “There is a real Boston coffee scene now. It wasn’t true 20 years ago.” Professor White, who teaches in MET’s Master of Liberal Arts in Gastronomy program, is author of the book Coffee Life in Japan (University of California Press: 2012). White notes that Ogawa’s debut in Boston is significant because no other Japanese coffee chain has ever opened in the U.S.

Read the full article »

Note-by-Note Cooking—Dr. Hervé This speaks at BU on Friday, October 24

French author and physical chemist Hervé This was one of the key figures in the development of molecular gastronomy in the 1990s. On Friday, October 24, at 6 p.m., Dr. This will be joining Boston University’s Programs in Food & Wine to discuss his provocative vision in culinary innovation: note-by-note cooking. In a review of his newest book, Note-by-Note Cooking: The Future of Food (Columbia University Press, 2014), Gourmet observes that “Hervé This is changing the way France—and the world—cooks.”

Building upon Dr. This’ pioneering work in molecular gastronomy, note-by-note cooking consists of composing sauces, beverages, and meals using pure molecular compounds—with profound implications for the kitchen and beyond. In freeing us from the limits imposed by animal and plant tissues, note-by-note cooking encourages experimentation, opens up cuisine to new forms of art and scientific exploration, and brings new solutions to the problem of feeding humankind in a sustainable manner.

Culinary Arts Alumni Open “Comedor” in Newton

As reported in the Boston Globe, Jakob and Fernanda White have recently opened their Chilean-American restaurant, Comedor, in Newton. The couple met at Boston University in 2008 while completing the Certificate Program in Culinary Arts. Fernanda earned her Master of Liberal Arts in Gastronomy at MET in 2009, and also pursued the certificates in Wine Studies.

For more information on the culinary team, please visit the restaurant website.

Stirring up a New Generation of Globe Food and Wine Correspondents

Beth Wittenstein, a student in the Gastronomy master’s degree program at MET and a correspondent for the Boston Globe, authored the September 9, 2014, article “Doughnut hybrids storm into Chicago.” Wittenstein is one of many students and alumni of MET’s Gastronomy and Culinary Arts programs who were featured in the September 9 Food and Wine section of the Globe. All studied with Gastronomy faculty member, mentor, and Globe Food Editor Sheryl Julian.

The definitive English-language book on Sicilian Wine

MET Wine Studies instructor and Master of Wine Bill Nesto coauthored The World of Sicilian Wine (UC Press, March 2013) with his wife Frances Di Savino. The book has received many positive reviews, including a recent one in the quarterly The World of Fine Wine (issue 43), which calls it an “impressively scholarly new book.” The review asserts that “the sheer weight of historical, geographical, and viticultural information is enough to make this the definitive English-language book on the island’s wines.

Culinary Legend Jacques Pépin Prepares for Final TV Series

Jacques Pépin, cofounder with Julia Child of MET’s Certificate Program in the Culinary Arts and MLA in Gastronomy, recently discussed his last scheduled cooking series (the 26-episode Jacques Pépin: Heart and Soul, scheduled to air in October 2015 on KQED Public Television), and his plans for the future as he turns 80. In the News Tribune article, Pépin stresses that he does not plan to retire. “Julia never retired,” he commented. He does, however, intend to continue demonstrating his famed culinary techniques for students at MET.

Read the full story »

Professor Merry White Quoted in Film Review

Professor of Anthropology Merry White, who also lectures in MET’s Seminars in Food & Wine, was quoted in the Boston Globe film review, “Clash of culinary cultures in The Hundred-Foot Journey.” White—along with another anthropologist, a French chef, a French-born university lecturer, a Francophile, and an Indian-American artist—was invited to critique the film’s depiction of the cultural and culinary clash between French and Indian restaurateurs in a French village.

Read the full film review »

MET: Revolutionizing Boston’s Wine Industry

Metropolitan College’s Wine Studies Program was credited for producing “many of the region’s leading wine trade experts and professionals” in Scott Saunders’ article for Meininger’s Wine Business International, “Wine market to watch: Boston.” Quoted in the article are Wine Studies instructor and Master of Wine Bill Nesto, along with former students of the program.

Read the full article »

Merry White Remembers Chef Lucien Robert

Merry White, CAS professor of anthropology and instructor in MET’s Lifelong Learning and Experiential Programs in Food & Wine, penned an article in the Boston Globe commemorating the legacy of renowned Boston chef and restaurateur Lucien Robert, who passed away February 20. Read More.

Sandy Block on Why Restaurant Wine Sales are Slow—and How They can Recover

At a recent conference, Masters of Wine and Vice President of Beverage Operations at Legal Sea Food Sandy Block revealed insights into why on-premises wine sales have fallen.  “Customers don’t just want to eat and drink; they want to be entertained,” he said. “And cocktails and draft beer are more entertaining to them than wine.”

In order for wineries to lure millennial patrons, Block offered this advice: “You need to better communicate that wine is authentic. It comes from the earth, is natural, and has human connections. You need to convey what’s behind the drink to the wait staff. Wineries need to tell their stories. Don’t talk about technology.”  Block also revealed which wines are doing better than others; for instance Sauvignon Blanc sales are up 33%. Read more here.

Ask a Boston Sommelier

Sandy Block—one of only 279 Masters of Wine worldwide—is Boston-based. He is Vice President of Beverage Operations at Legal Sea Foods and sits on the Executive Board at the Elizabeth Bishop Wine Resource Center where he developed (and still teaches) BU’s curriculum for the highly regarded Certificate Program in Wine Studies. After 30 years in this market, he knows a lot about local wining and dining. Read more about what this sommelier had to say on CBS Boston.

Boston Globe Highlights Culinary Arts Program 25th Anniversary Dinner

MET’s Certificate Program in the Culinary Arts—founded by Julia Child and Jacques Pépin—celebrated its 25th anniversary on Tuesday, March 25. For the event, some of the program’s chef-instructors—including Chris Douglass, Jeffrey Fournier, Michael Leviton, Barry Maiden, Janine Sciarappa, Jeremy Sewall, and John Vhynanek—recreated their favorite recipes.

Read the Globe article.

Christine Merlo Dishes up French Cuisine for Winterfest

This year’s Winterfest featured MET’s Christine Merlo, who teaches Cooking Up Culture classes for teens and kids. This past Saturday, Merlo demonstrated how to dish up French classics at home to an audience of fifty parents and kids.

Saturday’s demonstration menu featured hearty favorites such as croque monsieur and madame sandwiches, classic coq au vin, and a sweet ending featuring pastry cream puffs topped with chocolate ganache.

Click here to see Merlo in action on BU Today

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