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<title>BUniverse: Videos tagged culinary arts </title>
<link>https://www.bu.edu/buniverse/search/?q=&amp;sort=relevance&amp;view=thumbnail&amp;tag=culinary+arts</link>
<description><![CDATA[BUniverse: Videos tagged culinary arts ]]></description>
<item>
<title>Gingerbread Wars</title>
<link>https://www.bu.edu/buniverse/view/?v=1ivOebrX</link>
<guid>https://www.bu.edu/buniverse/view/?v=1ivOebrX</guid>
<pubDate>Wed, 14 Dec 2011 14:12:47 -0500</pubDate>
<description><![CDATA[Students armed with icing and candy vie to win the Culinary Arts and Kitchen Entertainment (CAKE) student club's second annual gingerbread-house-making contest at the George Sherman Union.

Read the full story on BU Today: http://www.bu.edu/today/2011/gingerbread-wars/]]></description>
</item>
<item>
<title>Jacques P&Atilde;&copy;pin Receives Honorary Degree at BU</title>
<link>https://www.bu.edu/buniverse/view/?v=mvk1ViF</link>
<guid>https://www.bu.edu/buniverse/view/?v=mvk1ViF</guid>
<pubDate>Tue, 26 Jul 2011 16:20:50 -0400</pubDate>
<description><![CDATA[Boston University Commencement -- May 22, 2011
Jacques PÃ©pin Receives Honorary Degree at Boston University. Listen to Chef PÃ©pin chat with MET about his passion and long relationship with BU.  

BU's Metropolitan College congratulates Jacques, and thanks him for 28 years of service!

www.bu.edu/met]]></description>
</item>
<item>
<title>Preview: Note-by-Note Cooking with Dr. Herv&Atilde;&copy; This</title>
<link>https://www.bu.edu/buniverse/view/?v=EH7kI1Y0</link>
<guid>https://www.bu.edu/buniverse/view/?v=EH7kI1Y0</guid>
<pubDate>Wed, 17 Dec 2014 10:32:45 -0500</pubDate>
<description><![CDATA[October 24, 2014: Building on his pioneering work in the science of molecular gastronomy, physical chemist HervÃ© This visited Boston University in order to introduce us to the next profound revolution coming to our kitchens: note-by-note cooking. To watch the entire lecture, please click here: https://www.youtube.com/watch?v=AyLyvYbvRVc 

Part of the PÃ©pin Lecture Series hosted by Boston University Metropolitan College's Culinary Arts Program.]]></description>
</item>
<item>
<title>Preview: Note-by-Note Cooking with Dr. Herv&Atilde;&copy; This</title>
<link>https://www.bu.edu/buniverse/view/?v=RjMmc1Xz</link>
<guid>https://www.bu.edu/buniverse/view/?v=RjMmc1Xz</guid>
<pubDate>Wed, 17 Dec 2014 10:29:37 -0500</pubDate>
<description><![CDATA[October 24, 2014: Building on his pioneering work in the science of molecular gastronomy, physical chemist HervÃ© This visited Boston University in order to introduce us to the next profound revolution coming to our kitchens: note-by-note cooking. To watch the entire lecture, please click here: https://www.youtube.com/watch?v=AyLyvYbvRVc 

Part of the PÃ©pin Lecture Series hosted by Boston University Metropolitan College's Culinary Arts Program.]]></description>
</item>
<item>
<title>Go Behind the Scenes with Jacques P&eacute;pin in BU&#039;s Test Kitchen</title>
<link>https://www.bu.edu/buniverse/view/?v=1FNTQW2UM</link>
<guid>https://www.bu.edu/buniverse/view/?v=1FNTQW2UM</guid>
<pubDate>Thu, 14 Mar 2024 12:17:14 -0400</pubDate>
<description><![CDATA[Jacques Pépin had already been teaching at Boston University for many years when, in 1989, he and Julia Child helped establish a semester-long certificate program in the culinary arts at BU’s Metropolitan College. But they also envisioned a program with courses both in the kitchen and the classroom, in which students could study food through lenses of history, sociology, anthropology, literature, and the arts.

“Julia had said to me, ‘We should start a program in gastronomy. That doesn’t really exist in colleges,’” says Pépin. They wrote to BU President John Silber (Hon.’95), who gave the okay to launch a master’s degree in 1991. Pépin and Child taught the program’s first course. “It is still one of the only programs of its kind in the country,” Pépin says. “It’s been very gratifying.”

“Jacques’ impact on the program is clear—we engage our hands and intellects together in the kitchen,” says Megan Elias, a MET associate professor of the practice and director of the Gastronomy Program. “His visits every semester are really magical times, because he brings joy with him when he enters our kitchens. He’s approachable and supportive. He is interested in the students, and it’s clear that he loves to cook with people, not just for them.”]]></description>
</item>
<item>
<title>Jacques P&Atilde;&copy;pin reads &quot;Le Dormeur du Val&quot; by Arthur Rimbaud (Favorite Poem Project)</title>
<link>https://www.bu.edu/buniverse/view/?v=GDvQo2Hk</link>
<guid>https://www.bu.edu/buniverse/view/?v=GDvQo2Hk</guid>
<pubDate>Mon, 23 Nov 2020 11:56:04 -0500</pubDate>
<description><![CDATA[In this video, popular TV chef and cookbook author Jacques PÃ©pin (Hon.â€™11), cofounder of, and an instructor in, Metropolitan Collegeâ€™s Certificate Program in the Culinary Arts, reads his favorite poem, Arthur Rimbaudâ€™s â€œLe Dormeur du Val,â€ in both French and English, and shares memories of his time as an apprentice chef in Paris during the 1950s.]]></description>
</item>
<item>
<title>Farm to Table with Chris Fischer</title>
<link>https://www.bu.edu/buniverse/view/?v=JIT3v1pL</link>
<guid>https://www.bu.edu/buniverse/view/?v=JIT3v1pL</guid>
<pubDate>Thu, 22 Sep 2016 14:17:27 -0400</pubDate>
<description><![CDATA[In the video above, James Beard Award-winning chef Chris Fischer, author of The Beetlebung Farm cookbook, takes two Metropolitan College students through a day in the life of his family farm on Martha's Vineyard.]]></description>
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