{"id":496,"date":"2024-10-02T13:58:17","date_gmt":"2024-10-02T17:58:17","guid":{"rendered":"http:\/\/www.bu.edu\/foodstudies\/?page_id=496"},"modified":"2025-05-13T15:48:52","modified_gmt":"2025-05-13T19:48:52","slug":"kitchen-and-resources","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/about\/kitchen-and-resources\/","title":{"rendered":"Kitchen and Resources"},"content":{"rendered":"<h2>Tour Our Facilities<\/h2>\n<div class=\"responsive-video\" style=\"padding-top: 0;\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/dkg7JJm0afI?si=CuB4H1aAq_oBK6ch\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<h2>Groce P\u00e9pin Culinary Innovation Laboratory<\/h2>\n<p>Students in the Food Studies programs at Boston University\u2019s Metropolitan College (MET) benefit from the recently renovated Groce P\u00e9pin Culinary Innovation Laboratory, a state-of-the-art demonstration kitchen that boasts a gleaming granite countertop, stainless steel stove, glass-door fridge, and commercial sink station.<\/p>\n<p><img loading=\"lazy\" style=\"border: 2px solid #a06d42;\" src=\"\/foodstudies\/files\/2025\/04\/FAW_BartonSeaver_Seafood-02-1.jpg\" alt=\"Students attending a lecture in the Groce P\u00e9pin Culinary Innovation Laboratory\" width=\"900\" height=\"450\" class=\"aligncenter size-full wp-image-1667\" srcset=\"https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_BartonSeaver_Seafood-02-1.jpg 900w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_BartonSeaver_Seafood-02-1-636x318.jpg 636w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_BartonSeaver_Seafood-02-1-768x384.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/p>\n<p>Overhead are five strategically located cameras with a bird\u2019s-eye view of the kitchen\u2019s central island. This recently updated technology enables students to watch cooking demonstrations from multiple angles on a series of wall-mounted monitors. This system also allows for the streaming and recording of events and classes, enabling students to attend both in-person and online.<\/p>\n<p>Tucked into the right corner of the Innovation Kitchen is the desk where Julia Child\u2014cofounder of the MS in Gastronomy and Professional Culinary Arts programs, acclaimed author of <em>The Art of French Cooking<\/em>, and host of several television shows\u2014penned many of her best-selling cookbooks. Along with the favorite metal stool Child used when she taught at MET, the desk commemorates the program\u2019s three founders\u2014Child, Jacques P\u00e9pin, and Rebecca Alssid, longtime program director\u2014whose portraits rest atop the desk.<\/p>\n<h2>Kitchen Facilities<\/h2>\n<p><img loading=\"lazy\" style=\"border: 2px solid #a06d42;\" src=\"\/foodstudies\/files\/2025\/04\/FAW_Pastries-095.jpg\" alt=\"A student making pastries in BU MET\u2019s kitchen facility\" width=\"900\" height=\"450\" class=\"aligncenter size-full wp-image-1665\" srcset=\"https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Pastries-095.jpg 900w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Pastries-095-636x318.jpg 636w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Pastries-095-768x384.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/p>\n<p>Food Studies students at BU MET gain hands-on cooking experience in a spacious and professional-grade kitchen featuring 16 heavy duty, professional six-burner Vulcan ranges with still ovens, infrared salamanders, and stainless-steel workstations and sinks. The kitchen also includes convection ovens, fryers, and other professional equipment. With the latest professional culinary equipment, BU MET\u2019s kitchen facility enables students to learn using the same diverse tools and professional equipment of a working kitchen.<\/p>\n<h2>Library and Seminar Room<\/h2>\n<p><img loading=\"lazy\" style=\"border: 2px solid #a06d42;\" src=\"\/foodstudies\/files\/2025\/04\/FAW_Crustaceans-53.jpg\" alt=\"Students reading in the BU MET Food Studies seminar room\" width=\"900\" height=\"450\" class=\"aligncenter size-full wp-image-1664\" srcset=\"https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Crustaceans-53.jpg 900w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Crustaceans-53-636x318.jpg 636w, https:\/\/www.bu.edu\/foodstudies\/files\/2025\/04\/FAW_Crustaceans-53-768x384.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/p>\n<p>Metropolitan College\u2019s expansive culinary library includes seminal cookbooks and literature on gastronomy, cuisine, and wine studies. The BU MET Food Studies seminar room is equipped with cutting-edge AV and digital equipment, including built-in cameras and microphones, WiFi access, and a wall-mounted monitor. Hybrid classes and meetings can be streamed and recorded.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tour Our Facilities Groce P\u00e9pin Culinary Innovation Laboratory Students in the Food Studies programs at Boston University\u2019s Metropolitan College (MET) benefit from the recently renovated Groce P\u00e9pin Culinary Innovation Laboratory, a state-of-the-art demonstration kitchen that boasts a gleaming granite countertop, stainless steel stove, glass-door fridge, and commercial sink station. Overhead are five strategically located cameras [&hellip;]<\/p>\n","protected":false},"author":21777,"featured_media":0,"parent":321,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/496"}],"collection":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/users\/21777"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/comments?post=496"}],"version-history":[{"count":10,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/496\/revisions"}],"predecessor-version":[{"id":1696,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/496\/revisions\/1696"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/321"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}