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 […]
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 […]
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 […]
Dr. Hervé This Lecture Mentioned in Boston Globe
On Friday, October 24, at 6 p.m., Dr. Hervé This addressed a rapt audience attending Boston University’s Jacques Pépin Lecture Series, part of BU’s Programs in Food, Wine & the Arts. The eminent French author and physical chemist was demonstrating his provocative vision in culinary innovation using principles from his new book Note-by-Note Cooking: The […]
Note-by-Note Cooking—Dr. Hervé This speaks at BU on Friday, October 24
French author and physical chemist Hervé This was one of the key figures in the development of molecular gastronomy in the 1990s. On Friday, October 24, at 6 p.m., Dr. This will be joining Boston University’s Programs in Food, Wine & the Arts to discuss his provocative vision in culinary innovation: note-by-note cooking. In a […]
Culinary Legend Jacques Pépin Prepares for Final TV Series
Jacques Pépin, cofounder with Julia Child of MET’s Certificate Program in the Culinary Arts and MLA in Gastronomy, recently discussed his last scheduled cooking series (the 26-episode Jacques Pépin: Heart and Soul, scheduled to air in October 2015 on KQED Public Television), and his plans for the future as he turns 80. In the News […]
Dr. Merry White Featured on WBUR
Boston University Professor of Anthropology Dr. Merry White was interviewed on WBUR on her experiences in making multicourse meals.