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

Dr. Merry White Featured on WBUR

Boston University Professor of Anthropology Dr. Merry White was interviewed on WBUR on her experiences in making multicourse meals. She’s also the author of Cooking for Crowds—which is in its 40th edition, in bookstores now. Hear her recount memories such as how Julia Child, co-founder (along with Jacques Pépin) of Boston University’s Certificate Program in the Culinary Arts, helped her rescue a burned stew.

Listen to Dr. White’s cooking tips here

Homemade Holiday Egg Nog with David Tomov-Strock

If you’re looking for a way to make an upcoming holiday celebration a little more decadent, David Tomov-Strock (CAS’03, MET’13), coordinator of MET’s Food and Wine Experiential programs, has your answer. (You may recall that last month, Tomov-Strock shared his tips on carving turkeys.) This time, he demonstrates how to make rich homemade eggnog.

Learn how and watch the video here.

MET’s Bill Nesto Coauthors Wine Book

The World of Sicilian Wine has been listed as one of Wine Spectator’s top books of 2013. Penned by Wine Studies certificate program instructor and Master of Wine Bill Nesto, along with his wife Frances Di Savino, The World of Sicilian Wine highlights wine and vineyards in the titular region off the coast of Italy.

Read more at Wine Spectator

Jessica Habalou Quoted in the Boston Globe

Jessica Habalou, assistant director of food and wine experiential programs at MET, was quoted in the Boston Globe on the wave of amateur foodie photography and the popularity of “food porn,” in addition to how it causes dissatisfaction while dining.

Read more at the Boston Globe

Beth Ann Dahan featured in the Boston Globe

Elizabeth Bishop Wine Resource Center faculty member and Certified Specialist in Wine (CSW) Beth Ann Dahan is profiled in the Boston Globe this week. She discusses her new vineyard, Vela Wines, as well as Twelfth Night, the name of their line. In the article, Dahan reveals what inspired Twelfth Night, where the wine can be found in Massachusetts, and why she purchased a New Zealand vineyard.

Read more at the Boston Globe

Dr. Merry White Quoted in USA Today

Boston University Professor of Anthropology Dr. Merry White was quoted in USA Today on the pros and cons of cooking at home versus eating out for Thanksgiving. On December 17, White will discuss how to prepare menus for groups of people both big and small in her Cooking for Crowds seminar at MET. The course includes a copy of her book by the same name for each guest.

Read more at USA Today

Dr. Merry White Featured in the Boston Globe

Boston University Professor of Anthropology Dr. Merry White talks to the Boston Globe on how her acclaimed cookbook Cooking for Crowds came about, how Julia Child saved one of her stews, and on roasting squab for Jacqueline Onassis. Dr. White will demonstrate how to prepare menus for intimate and large groups at MET’s December 17 seminar, which includes a copy of Cooking for Crowds for each attendee. Read more about the book at the Boston Globe

Turkey Tips and Cooking Up Joy

David Tomov-Strock went from working at BU’s financial aid office to enrolling in MET’s Gastronomy graduate program—to being featured in Boston University’s online magazine Bostonia. Tomov-Strock studied under some of the greatest chefs of our time (including Jacques Pépin, co-founder of the Gastronomy program), and now shares his passion for food by teaching children’s cooking classes at MET. Read all about Tomov-Strock’s journey and watch his tips on how to carve a turkey for this year’s Thanksgiving dinner.

Chef Michael Leviton: Cheap Food "Is Actually Killing Us"

Here & Now co-host Jeremy Hobson moderated a panel on Sustainability at BU’s “Tools of the Trade” conference, September 21, 2013. The previous day, Hobson interviewed BU panelist Michael Leviton (chef and owner of Lumière and other restaurants) about the proliferation of cheap but nutritionally empty food in the U.S.

Read more and listen to the story on NPR…

Ken Albala thinks dumplings have been around for a very long time

Food historian and opening keynote at BU’s upcoming Tools of the Trade conference on September 21-22, says some of the earliest archaeological evidence for dumplings dates from over a thousand years ago.

Read more and listen to the story on NPR…

The Pleasures of Wild and Foraged Foods

BU Today spotlights Netta Davis’ (GRS’13 and MET Gastronomy lecturer) whose Wild and Foraged Foods class demonstrates the academic and experiential sides of foraging.

Read more about this unique course and learn some foraging techniques from Netta at BU Today.

Nesto new book on Sicilian Wine

Bill Nesto, Master of Wine (MW) and senior lecturer at MET, has co-authored The World of Sicilian Wine with his wife, Frances Di Savino. Published by the University of California Press, this beautiful book provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution.

Read more on the World of Sicilian Wine blog.

Debra Samuels quoted by WBUR

In an article entitled "In Japan, Food Can Be Almost Too Cute To Eat," Debra Samuels was interviewed about the importance of the visual aesthetic in Japanese food. The instructor of Obento—Japanese Culture in a Box tells a story of how her son, attending Kindergarten in Japan, complained that the peanut-butter-and-jelly sandwiches she was packing him just weren’t "cute enough."

Read or listen to the full article on

MET Celebrates 100 Years of Julia Child

On November 7, a group of culinary arts students, joined by renowned chefs Michael Leviton and Jacques Pépin (Hon.’11), celebrated the centenary of the legendary Julia Child (Hon.’76). Child, along with friend and colleague Pépin, was co-founder of MET’s Certificate Program in Culinary Arts and Master of Liberal Arts in Gastronomy. In 1991 she established a scholarship to help students recognized for outstanding academic work.

Read the entire featured article from BU Today.

The Big Cheese

Ask Jason Sobocinski about a cheese and he’ll tell you a story. Take Point Blue for example. He’ll tell a tale of salty Pacific breezes, coastal pastures, and a herd of Holsteins that ends with a blue cheese with a yummy saltiness.

The MET Alum is the host of The Big Cheese, a show dedicated to cheese that debuted last fall on the Cooking Channel. Find out more about Sobocinski’s show and his other projects in BU Today’s feature.

MET Gastronomy Program in the New York Times

The New York Times covers the growth of food studies in higher education and cites BU Gastronomy as a pioneering department in this new academic field.

Read the full article.

Jacques Pépin, culinary teacher, on WBUR’s “Here and Now”

With “Here and Now” Resident Chef Kathy, Jacques Pepin reflected on his long career starting with his time at Howard Johnson’s. Listen and read about his history and learn more recipes.
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Welcome to the new home for programs in Food, Wine & the Arts at Boston University.

Jacques Pépin awarded Honorary Doctorate

Boston University presented MET culinary instructor Jacques Pépin with an honorary Doctorate of Humane Letters at commencement exercises on May 21, 2011. Read more about the acclaimed chef, author, and television personality and his contributions to the Boston University community.

Kitchen Confidential

Boston University presented MET culinary instructor Jacques Pépin with an honorary Doctorate of Humane Letters at commencement exercises on May 21, 2011. Read more about the acclaimed chef, author, and television personality and his contributions to the Boston University community.