Category: Food & Wine
Jacques Pépin (Hon.’11) has donated to the Smithsonian a hand-painted menu that accompanied an intimate meal for Julia Child and 15 lucky guests at Child’s house in Cambridge, Mass., in 2001. Chef Pépin, Jean-Claude Szurdak, and 10 students from BU’s Certificate Program in Culinary Arts prepared the meal in the iconic kitchen essential to Child’s PBS cooking series, including Julia and Jacques Cooking at Home. Weeks later, the kitchen would be relocated to the Smithsonian. Pépin is being honored with the first-ever Julia Child Award, presented to him at the American History Museum on October 22.
Pépin is also guest of honor at MET’s Toast to Innovation, to be held November 2 at BU’s 808 Gallery. Tickets are available here.
See the menu and read the full article at Smithsonian.com.
The Boston Globe Food Section staff—led by former Globe Food Editor Sheryl Julian—won first place for Best Newspaper Food Coverage, awarded at the annual Association of Food Journalists conference in St. Petersburg, Fla. Julian serves as an instructor in MET’s Certificate Program in the Culinary Arts and Programs in Food & Wine—and has helped launch the food writing careers of many students from the College’s culinary arts and gastronomy programs.
As public television co-hosts, cookbook co-authors—and co-founders of MET’s master’s program in gastronomy and certificate program in the culinary arts—the names Jacques Pépin (Hon.’11) and Julia Child (Hon.’76) will be forever linked. How appropriate, then, that Chef Pépin be named the first recipient of the award named for his long-time friend and colleague by the Julia Child Foundation for Gastronomy and the Culinary Arts.
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”.