On the occasion of chef Jacques Pépin’s 80th birthday, recently celebrated by the University as part of MET’s 50th anniversary, the Huffington Post offered a comprehensive retrospective on the career of the man who co-founded the College’s Master of Liberal Arts in Gastronomy and Certificate in Culinary Arts programs.
A forerunner to the modern world of televised cooking instruction, Pépin views the kitchen as a place not for competition, but for appreciation—and it is that spirit which earned the chef a spot as one of America’s most cherished French imports.
Read the Huffington Post’s appreciation of Jacques Pépin, who they call “the single greatest cooking instructor in the history of food television,” for more on his life, lessons, words, and works.
The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to prepare a more manageable, modestly portioned bird—the quail.
Check out the instructional cooking video and download the recipe at BU Today.
The recent tragedy in Paris gave an even greater poignancy to the words delivered last month by legendary French chef Jacques Pépin during the celebration of MET’s 50th anniversary and Pépin’s 80th birthday, according to the MetroWest Daily News. Food “knows no political boundaries,” the Gastronomy and Food & Wine programs co-founder Pépin observed ahead of the terror attacks that brought solemn unity across the world. “Relationships, that’s what food is all about,” he said.
Read more about Pépin’s address during the MET 50th anniversary event at the MetroWest Daily News.
Expert pairings are nothing new around the MET’s Food & Wine program, but the success of one local enterprise takes the practice to another level.
Newton’s Comedor is an acclaimed Chilean-American tapas-style restaurant run by 2009 Culinary Arts Certificate alums Jakob and Fernanda White, partners in business and marriage. Veterans of the local restaurant scene, the two opened their Union Street eatery last October, but Fernanda traces the culinary couple’s good fortune to the start they got during their time at Metropolitan College. “After that I went to work at restaurants and never looked back,” she says.
Read more about Comedor and the Whites at BU Today
“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 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.
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.