Gastronomy Alum Unpacks Masculinity, Marketing, and the Secret Origin of ‘Dude Food’

In her new book, Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture, MLA in Gastronomy alum Emily Contois (MET’13) explores the concept of “dude food”—a powerful cultural construct developed in recent decades by marketers aiming to encourage male-identifying audiences to spend more on food. “I was interested in how […]

Chef Pépin Shares His Favorite Poem in BU Today

In a BU Today video, renowned chef and television personality Jacques Pépin (Hon.’11) recites his favorite poem, Rimbaud’s “Le Dormeur du Val” (“The Sleeper of the Valley”). The reading is part of the Favorite Poem Project, which was launched in 1997 by former poet laureate Robert Pinsky, a William Fairfield Warren Distinguished Professor and a […]

Long, Hard Times Ahead for Restaurants, Says Gastronomy, Culinary Arts & Wine Studies Alum

Fernanda Tapia (MET’09), a Gastronomy alum who also holds certificates from the Culinary Arts and Wine Studies programs, is former co-owner and executive chef at Comedor, a Chilean-American bistro in the heart of Newton, MA. As an experienced industry hand and executive, she knows well the challenges restaurants are facing during the ongoing pandemic, and […]

Culinary Arts Take Teacher from Kitchen to Classroom to Facebook

Before becoming an instructor for BU’s unique Certificate in the Culinary Arts program, Barry Maiden was a James Beard Award-winning chef, recognized for his efforts at Cambridge’s Hungry Mother restaurant. Today, in addition to teaching at BU, Maiden serves as Facebook’s executive chef, serving up to three meals a day for employees at the company’s […]

MET Professor Elias Quoted in Article on Holiday “Hotdishes”

Where did the Midwestern holiday staple “hotdish” come from? And what makes it different than a casserole? In an article featured on North Dakota’s Valley News Live, Dr. Megan Elias, associate professor of the practice and director of MET’s MLA program in Gastronomy, offered some perspective, discussing the rise in popularity of the casserole. Read […]

Some Well-Deserved Press for Chef Pépin

“Eleven white-aproned Metropolitan College Culinary Arts students wearing red BU hats pass pastry-laden trays into industrial ovens as world-renowned chef, cookbook author, and television host Jacques Pépin moves purposefully and confidently through the kitchen.” Focusing on his recent “On Cooking and Painting” events, a recent Daily Free Press article and MET Gastronomy Blog post pay […]