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Secrets of an Executive Chef

BU’s Walter Dunphy on an easy and healthy winter meal

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Click on the video above to see chef Walter Dunphy prepare an easy, delicious winter meal. Download a transcript of the audio here.

Move over, Iron Chefs. BU has its own culinary king: executive chefWalter Dunphy, who is appearing before the cameras to prepare ahealthful and scrumptious midwinter meal for BU Today‘s audience. Dunphy makes a meal whose recipe he created especiallyfor the BU community, one that features the traditional flavors of a New Englandwinter: pan-seared chicken with sage over a salad of warm wild rice,butternut squash, and sun-dried fruit, accompanied by sautéed haricotsverts.

Therecipe follows guidelines established by BU’s Sargent Choice program, athree-year-old nutritional and culinary collaboration between thedietitians at Sargent College’s Nutrition & Fitness Center and the chefs at BU’s Dining Services.Using whole grains, fruits and vegetables, low-fat dairy products, leanproteins, and heart-healthy oils, Sargent’s nutritionists createhealthy and delicious (that’s insisted upon) recipes for baked goods,sandwiches, pizzas, soups, and even desserts. Then Dining Servicesprepares them for sale in retail outlets and at dining halls acrosscampus, where they’ve become a familiar and healthy alternative tocheese fries or mystery Chinese.

3 Comments on Secrets of an Executive Chef

  • Anonymous on 01.30.2009 at 10:08 am

    Looks delicious! I’m going to try out the recipe this weekend. BU Today should feature a recipe and video every month.

  • Anonymous on 01.30.2009 at 12:28 pm

    looks great!

  • San Francisco DUI lawyer on 02.13.2009 at 7:08 pm

    I’ve always wondered what exactly executive chefs do. Does being executive mean you’re supervising the cooking and not actually doing much cooking yourself? I’m pretty sure they don’t do any chopping or mundane tasks, but I’d be curious to know the details.

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