“The greatest knife of all is the sharp one.”
So spoke celebrated chef Jacques Pépin at the Metropolitan College’s 50th anniversary gala, celebrating the occasion of the TV host and MET educator’s 80th birthday. Pépin discussed a variety of topics at the four-star food and beverage affair, dishing on his preferences in cutlery and lamenting what pop culture too often under-appreciates about the culinary arts.
Read more from the MET gala’s toast to Pépin, including the chef’s secret recipe to 50 happy years of marriage, at BU Today.
Where does a Master of Liberal Arts in Gastronomy degree from Boston University’s Metropolitan College take you? Well, for one alum, right to The Kitchn.
Hali Bey Ramdene (MET’12) has been named new full-time food editor at The Kitchn, a daily web magazine and online community that caters to those most passionate about kitchen intelligence and food preparation in the home. Previously an associate food editor at Better Homes and Gardens, Ramdene recently explained how her master’s degree in Gastronomy from MET gave shape to her rising culinary career.
Gastronomy is often described as the study of food and culture, “But that removes all the nuance from the discipline,” Ramdene says, preferring a broader view of the field. “It’s using food as the lens for understanding everything from the humanities to science. That interdisciplinary approach to food is crucial because it acknowledges that food exists in our lives as multiple things at once: It’s a basic human need and right, but also a vehicle for expression, politics, identity, and pleasure.”
Citing her passionate, professional desires, Ramdene dished on the value of her MET education.
“I want to be right at the intersection of these things, where food is neither precious nor trivial, and studying gastronomy really bolstered my ability to find that place.”
Read more, including Ms. Ramdene’s favorite quick-turnaround meal, at The Kitchn.
Three decades ago, acclaimed chef, author, and television personality Jacques Pépin was joined by Julia Child in founding the Boston University Metropolitan College’s master’s program in gastronomy and certificate program in the culinary arts, giving generations’ of prospective hospitality professionals a proven path to career success.
The time has come to return the favor.
This Monday, Nov. 2, on the occasion of both Chef Pépin’s 80th birthday and the Metropolitan College’s 50th anniversary, BU will host A Toast to Innovation, an evening dedicated to celebrating Pépin and the joys of spirits and cuisine. With meals and drinks presented by the finest in the field, amateur foodies and hospitality pros alike will not want to miss this opportunity to spend a night with the food and beverage industry’s crème de la crème .
Read more about Monday’s celebration of Jacques Pépin’s birthday and MET’s 50th anniversary in the Boston Globe.
The Boston Globe Food Section staff—led by 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.
The newly published Archaeology of Food: An Encyclopedia includes more than 250 entries, which, as the publisher explains, “add depth to our understanding of food.” This impressive two-volume work was edited by Karen Metheny, a visiting researcher in archaeology and lecturer in MET’s gastronomy program, and Dr. Mary Beaudry, BU College of Arts & Sciences professor of archaeology, anthropology, and gastronomy.
Take a quick look inside at Amazon.com.
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.
Talk about tasty career choices: Lucia Austria (MET’13) and Sydney Oland (MET’09) discuss their roles as production manager and product developer, respectively, for Somerville’s Tazo Chocolate in a recent BU Today article. Both are graduates of Metropolitan College’s Master of Liberal Arts in Gastronomy program. The article also explains the process of creating stone-ground chocolate—and why Tazo’s offerings are so popular among brewers, bakers, and gourmets.
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.“
By Dr. Ari Ariel
Tuesday, March 3 at 1:00 PM
808 Commonwealth Avenue, Room 109
Ari Ariel is a visiting assistant professor at the University of Iowa. He has a Ph.D. in Middle Eastern studies from Columbia University and a diploma in Classical Culinary Arts from the French Culinary Institute (now the International Culinary Center). He is the author of Jewish-Muslim Relations and Migration from Yemen to Palestine in the Late Nineteenth and Twentieth Centuries (Brill, 2014). His interests include culinary history, foodways, ethnic and national identity, and migration.