MET Food & Wine Studies Alum Among Boston’s Top Sommeliers
Sarah Marshall, an alumnus of the Metropolitan College’s Wine Studies certificate program, has made the most out of her Food & Wine expertise. The drink curator at Cambridge’s Oleana restaurant was recently named one of Boston’s top sommeliers by Meininger’s Wine Business International.
MET Food & Wine Master and Wife Pen Chianti Tome
William Nesto—a senior lecturer in MET’s Food & Wine program and one of only 312 certified Masters of Wine in the world—has co-authored a new book with his wife, Frances Di Savino, which celebrates the history of the modern wine appellation known as Chianti Classico. Their book, “Chianti Classico: The Search for Tuscany’s Noblest Wine,” […]
New Food Archeology Encyclopedia from Gastronomy Professors Comes “Highly Recommended”
MET Gastronomy instructors and anthropologists Mary Beaudry and Karen Metheny edited “Archaeology of Food: An Encyclopedia,” the first reference work devoted to the study of food and foodways through archaeology, which is now being lauded for its ability to help students “understand the complexity of what may first appear to be a simple subject—the food […]
Chef “Egg-splains” Lessons Learned from Julia Child at BU
Iconic chef, author, and television personality Julia Child, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley (CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU […]
Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese
The secret behind your favorite macaroni and cheese dish lies not only in its craft—but its chemistry. Culinary scientist Valerie Ryan, who teaches the science of food and cooking as part of the MET’s Gastronomy program, believes that the most essential tool in preparing a perfect pairing of pasta and dairy is an understanding of […]
Gourmet Meals Made Easy by Gastronomy Chef
Not everyone is equipped with the skills or vision of a master chef, but thanks to one lecturer in the MET Gastronomy program, anyone can prepare a meal like one. Amanda Mayo (MET’08, GRS’17) is the creative force behind Pantry—a new Brookline market where customers can shop for meals whose ingredients have already been assembled […]
Jacques Pépin Compared Favorably to Statue of Liberty
On the occasion of chef Jacques Pépin’s 80th birthday, recently celebrated by the University as part of MET’s 50th anniversary, the Huffington Post offered a comprehensive retrospective on the career of the man who co-founded the College’s Master of Liberal Arts in Gastronomy and Certificate in Culinary Arts programs. A forerunner to the modern world […]
Learn to Cook Christmas Quail from Food & Wine Alums
The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to […]
French Chef’s Belief in Uniting Power of Food Rings Truer Following Tragedy
The recent tragedy in Paris gave an even greater poignancy to the words delivered last month by legendary French chef Jacques Pépin during the celebration of MET’s 50th anniversary and Pépin’s 80th birthday, according to the MetroWest Daily News. Food “knows no political boundaries,” the Gastronomy and Food & Wine programs co-founder Pépin observed ahead […]
MET Culinary Couple’s Labor Bears Fruit with Comedor
Expert pairings are nothing new around the MET’s Food & Wine program, but the success of one local enterprise takes the practice to another level. Newton’s Comedor is an acclaimed Chilean-American tapas-style restaurant run by 2009 Culinary Arts Certificate alums Jakob and Fernanda White, partners in business and marriage. Veterans of the local restaurant scene, […]