Category: Food & Wine
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 and Wine series.
“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.
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.
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.”
Potter Palmer, director of MET’s Food & Wine Experiential Programs, 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.
Potter Palmer, formerly a lecturer in MET’s Master of Liberal Arts (MLA) in Gastronomy Program, has been appointed director of Food & Wine Experiential Programs. 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.“
In “Eggnog: We Never Said It Was Health Food” MET Food & Wine Administrator, David Tomov-Strock, provides his quintessential recipe for eggnog that’s “so much better than what you can find in the supermarket”.
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.”
Apron enthusiast Lisa Falso, who is supervisor of culinary arts programs at MET, was quoted in the Boston Globe article, “Aprons inspire a jump-start in the kitchen.” Falso—who has a growing collection of more than forty aprons—says: “I’ve always loved fashion and there’s not much you can do for fashion in the culinary world.”
BU Professor of Anthropology Merry White, who also lectures in MET’s Seminars in Food, Wine & the Arts, 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.