Chef “Egg-splains” Lessons Learned from Julia Child at BU

in Food & Wine, Gastronomy, MET News
May 6th, 2016

Chef “Egg-splains” Lessons Learned from Julia Child at BU

Iconic chef, author, and television personality Julia Child, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley (CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU students the proper technique in preparing the perfect French omelet, making note of her signature, high-energy mentorship techniques.

Read Hamersley’s recollection of Child, and his lesson on that perfect omelet, in the Boston Globe.