BU Today Highlights Buttermilk Boutique Founder and Gastronomy Alum Tie Whittaker
Before earning her master’s in Gastronomy at BU’s Metropolitan College, Tie Whittaker (MET’12) stepped away from a looming career in law to follow a more sincere passion: to be a pastry chef. It started in the kitchens of her grandmothers, Whittaker says. “I had decided that I wanted to keep my grandmothers’ recipes alive—that was […]
Culinary Arts Instructor a Guest on Chef-Talk Podcast
Kevin O’Donnell, a chef instructor in the Certificate Program in the Culinary Arts at Metropolitan College, recently joined author Andrew Friedman for an interview on his podcast, Andrew Talks to Chefs. In the conversation, O’Donnell chronicles his long career in the kitchen, which has allowed him to travel all over the world, living in places […]
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 […]
American Heritage® Chocolate Grant to Support Gastronomy Research
Sweet! On July 13, 2021, the Master of Arts in Gastronomy program at Boston University’s Metropolitan College was awarded a Forrest E. Mars, Jr. Chocolate History Research Grant in the amount of $2,800. Winners were announced at a virtual event hosted by the Heritage Chocolate Society. The grant—named in honor of the late Mars, Jr., […]
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 […]
Gastronomy Alum Uses Ice Cream to Dish History’s Inside Scoop
Where we see a serving of ice cream, Hannah Spiegelman (MET’20) sees a story. A recent Master of Liberal Arts in Gastronomy graduate, Spiegelman publishes A Sweet History, a blog dedicated to using historical figures as a creative springboard for ice cream flavors—varieties she concocts herself, and showcases with the expert presentation you’d expect from […]
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 […]
Triple Helping of Culinary Classes Bring Pépin Lecture Series Online
With his pivotal role in the launch and development of BU MET’s MLA in Gastronomy and Certificate in the Culinary Arts programs, legendary chef Jacques Pépin helped Boston University pioneer scholarly pursuits of the human science of food in the United States. Through the Pépin Lecture Series in Food Studies & Gastronomy, BU MET provides […]
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 […]
Gastronomy Students Lend Aid Through Quarantine Cookbook
The COVID-19 pandemic has dramatically impacted the way we eat. With less options for dining out, more and more people are taking the opportunity to learn to cook their favorite meals at home. To lend their qualified expertise—not only to good eating, but also to worthy causes—BU MET’s Gastronomy Students Association (GSA) published Cooking During […]