MET News

Metropolitan College (MET) faculty, students, and alumni are in the news and changing the world—every day. We invite you to explore the achievements, events, and pursuits that are an integral part of MET.met-news-banner

MET Alum, Accomplished Restauranteur Shares Turkey Recipe

November 20th, 2018 in Alumni News, MET News.

MET Alum, Accomplished Restauranteur Shares Turkey Recipe

For 18 years, Worcester’s Flying Rhino Café & Watering Hole has cooked up meals that are as unconventional as they are delicious. Its married co-owners met during their days as students at Boston University, where Paul Barber (MET’87) studied hospitality—even appearing on television with co-founder of the Master of Liberal Arts in Gastronomy and Certificate in the Culinary Arts programs, Julia Child—and Melina Barber (CFA’87) enjoyed the benefits of close proximity to her beau’s education. “I got a secondhand culinary degree from BU,” she told BU Today. “I learned everything Paul and his friends were learning.”

Just in time for Thanksgiving, the Barbers shared their recipe for the Flying Rhino’s Turkey Tetrazzini with BU Today. Find it here.

Panel on Career Opportunities in Pharmaceutical Supply Chains

November 16th, 2018 in MET News.

MET Crime Expert Says Massachusetts’s Homicide Rate Flat

November 5th, 2018 in Criminal Justice, MET News, Shea Cronin.

crime scene

MET Assistant Professor of Criminal Justice Shea Cronin told the Boston Globe that despite a modest uptick in the number of homicides in the Bay State per 100,000 people, the overall rate—which remains less than the national average—is generally unchanged for the last two decades.

Read more in the Boston Globe.

Fabled Chef Jacques Pépin Says New England’s Food is Much-Improved

November 5th, 2018 in MET News.

Jacques Pepin

Renowned chef, TV host, and author Jacques Pépin, who co-founded MET’s Certificate Program in the Culinary Arts and MLA in Gastronomy alongside Julia Child and Rebecca Alssid, considers himself a New England local after teaching in the Culinary Arts program for nearly 30 years. And in that time, he has seen a significant spike in the quality of dining around these parts. “New England food has gotten more refined,” he said in a recent interview with the Boston Globe. “Boston was kind of a gastronomical wasteland, but not any longer. There are fantastic restaurants,” he explained.

Read more about Jacques’s ties to the region in the Boston Globe.

Shedding Light on the Spooky Origins of Halloween

October 30th, 2018 in MET News.

Jack-o-Lanterns

During an appearance on Vermont Public Radio’s But Why?, Dr. Regina Hansen, faculty coordinator of the Metropolitan College online Undergraduate Degree Completion Program (UDCP) and a master lecturer of rhetoric at BU’s College of General Studies, explained the history and traditions from which our current Halloween holiday traditions were born.

Listen here.