Category: Culinary Arts
A generous gift of $10,000 from Mary Ann Esposito and the Mary Ann Esposito Foundation means a new scholarship has been cooked up for students of the culinary arts at Boston University.
Named for the dedicated founder and longtime administrator of BU’s Culinary Arts and Gastronomy programs, the Rebecca Alssid Award honors Ms. Alssid’s legacy of leadership in the appreciation of food and food culture.
To qualify for the award, candidates, who must have completed the Culinary Arts Certificate Program, study key regions of Italy to assess their notable delicacies. They then are asked to submit a 10-page scholarly work dedicated to the history, agriculture, traditions, and recipes of their chosen Italian region. In addition, they are to develop and present a four-course meal representing their findings, paired with wine. The winner, or winners, will be decided by the Programs in Food & Wine director in consultation with the award committee. As victors, they will receive a certificate and an award of up to $1,000.
It is sponsored by the Mary Ann Esposito Foundation, which supports culinary scholarships in programs that provide students with a rich and grounded understanding of food history, culture, and function.
“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.
On Friday, October 24, at 6 p.m., Dr. Hervé This addressed a rapt audience attending Boston University’s Jacques Pépin Lecture Series, part of BU’s Programs in Food, Wine & the Arts. The eminent French author and physical chemist was demonstrating his provocative vision in culinary innovation using principles from his new book Note-by-Note Cooking: The Future of Food (Columbia University Press, 2014). His BU presentation was referred to in a Boston Globe article, “‘Father of molecular gastronomy’ explores solution to world hunger.” According to the article, “He has in mind feeding the growing world population with ingredients that are not perishable. This also believes that cooking with pure compounds will reduce environmental damage and energy costs tied to traditional cooking.”
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 & the Arts 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.
Seating for this special lecture is limited. Reserve your space through BU’s Programs in Food, Wine & the Arts (admission is $10).
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.
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…
Many Boston-area students enrolled in culinary arts programs are getting real-life, hands-on experience in local restaurants. Students in MET’s Certificate Program in Culinary Arts program have been able to spend time in the kitchens of a handful of restaurants like Taberna de Haro in Brookline. Island Creek Oyster Bar in Kenmore Square also hosts a “mock restaurant” where BU students create a menu for about 30 guests during lunchtime hours when the restaurant is closed.
You can find out more about the experiences of students at culinary arts programs in the Boston area—including those at MET’s Certificate Program in Culinary Arts—in The Boston Globe.
In honor of Julia Child’s 100th birthday, MET Culinary Arts instructor Chef Jacques Pépin wrote about some memories of his time with Julia for the New York Times. Julia Child and Chef Pépin co-founded Boston University Metropolitan College’s Culinary Arts and Gastronomy programs in 1989.
The Boston Globe joined in the birthday celebration today with an article that celebrates Julia Child’s impact on the culinary culture of Boston, including memories from a variety of local chefs and our own Rebecca Alssid, director of food and wine programs at Boston University.
We’re celebrating Julia’s centenary with special culinary events this fall, hosted by Boston University’s Culinary Arts and Gastronomy programs.