Get a Look Inside Newly Renamed, Upgraded Groce Pépin Culinary Innovation Laboratory

After completing a four-month, $200,000 renovation, the kitchen space at the heart of Metropolitan College’s Programs in Food & Wine has been rechristened: the Groce Pépin Culinary Innovation Laboratory. The designation honors acclaimed chef and cofounder of MET’s Certificate Program in the Culinary Arts, Jacques Pépin (Hon.’11) as well as 2017 MET Distinguished Alumni Award […]

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 […]

Chef Jacques Pépin Awarded Lifetime Achievement Emmy

Chef Jacques Pépin will be recognized for his contributions to the world of televised cooking instruction with a Lifetime Achievement Award at the 46th Annual Daytime Creative Arts Emmy Awards, it was announced this week. The host of myriad public television series—including Jacques Pépin’s Cooking Techniques, Today’s Gourmet, and Fast Food My Way—and cofounder of […]

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 […]