Jacques Pépin Gives Simple Lesson on Making the Perfect French Omelet
When Jacques Pépin was making his bones in the Parisian kitchens of the 1950s, being tasked with preparing the perfect French omelet was a test chefs would use to judge the technique and mastery of their young counterparts.
Gastronomy Master’s Student Marie-Louise Friedland Has Big Plans to Disrupt Classism of Wine World
In a new BU Today feature, BU MET MA in Gastronomy student Marie-Louise Friedland delved into her career ambitions—namely, to bring change to the wine industry’s culture by making it more open to a wider variety of people.
Already a Wine Educator in Her Own Right, Gastronomy Master’s Student Outlines the Terminology Key to Tasting
Marie-Louise Friedland wants to demystify and democratize the world of wine-tasting. And she’s doing it through language.
Friedman is a sommelier at Rebel Rebel, an all-fun-no-fuss natural wine bar in Somerville, Massachusetts’ Union Square. She’s also pursuing her MA in Gastronomy through BU MET’s unique program, which boasts unique access to BU’s Programs in Food & Wine, where you can take multi-level certification courses under the instruction of a certified Master of Wine.
Gastronomy Director Elias Explains Role of Nostalgia Amid Gas Stove Controversy on NPR
Metropolitan College Associate Professor and Director of Gastronomy Megan Elias isn’t one to shy away from a hot-button issue. And with debates about the merits, drawbacks, and potential regulation of gas and electric induction stoves ongoing nationally, the food studies scholar and cultural historian was invited to make a radio appearance on NPR The Colin McEnroe Show to lend her perspective into why where we cook matters so much to us.
Culinary Arts, Gastronomy Alum Highlights Importance of Oft-Ignored Seafoods
As an alum of Boston University’s MA in Gastronomy and Certificate Program in the Culinary Arts, Claudia Catalano (MET’16) is well versed in the intersection between what we eat and what it means to our environment. In addition to running her own personal chef service, Wild Carrot, Catalano writes about food professionally, and in a […]
Chef Jacques Pépin Reflects on Life Lived Through Food in New Chicken-Centric Cookbook
Chef Jacques Pépin, cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, has released a new book; Jacques Pépin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird. As featured in a recent news article in the Boston Globe penned by MET gastronomy instructor […]
Gastronomy Master’s Grad Launches Cheese and Charcuterie Catering Business
Kimi Ceridon, a master’s degree in gastronomy graduate, was recently featured in a Boston Globe story highlighting her Stoneham-based cheese and charcuterie catering business, Life Love Cheese. The former engineer pivoted to specialty food services after completing her studies at MET, where she also earned the Certificate in Culinary Arts. Read more in the Boston […]
Return to Workplace Makes Lunch Hour More Important, Gastronomy Director Says
As author of Lunch: The History of a Meal, Dr. Megan Elias is an authority on the midday meal. The Gastronomy program director and associate professor of the practice, who has previously noted that lunch was the meal most impacted by the pandemic, was quoted in a recent Boston Globe story regarding the challenges faced […]
After Walking in Her Hero’s Footsteps, Culinary Arts Student Lives Dream by Winning Julia Child Challenge
A former culinary arts student at BU MET is making a name for herself by following in the footsteps of her culinary idol all the way to the screen, and into the winner’s circle. Jaíne Mackievicz grew up watching Programs in Food & Wine co-founder and star chef Julia Child teach the world to love […]
MET Faculty Among BU’s Inaugural Fellows to Develop Antiracist Curricula
Boston University’s Center for Antiracist Research has a mission to build an antiracist society that ensures racial equity and social justice. Now, a pair of MET faculty will take significant steps in advancing that mission by redesigning courses in ways that thoughtfully foreground antiracist practices in curricula and pedagogical strategies. Danielle Rousseau, assistant professor of […]