Turkey Tips and Cooking Up Joy

in Faculty News, Gastronomy, MET News
November 27th, 2013

David Tomov-StrockDavid 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.