{"id":75726,"date":"2022-02-18T11:47:08","date_gmt":"2022-02-18T16:47:08","guid":{"rendered":"https:\/\/www.bu.edu\/met\/?p=75726"},"modified":"2022-02-18T11:47:08","modified_gmt":"2022-02-18T16:47:08","slug":"get-a-look-inside-newly-renamed-upgraded-groce-pepin-culinary-innovation-laboratory","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/met\/news\/get-a-look-inside-newly-renamed-upgraded-groce-pepin-culinary-innovation-laboratory\/","title":{"rendered":"Get a Look Inside Newly Renamed, Upgraded Groce P\u00e9pin Culinary Innovation Laboratory"},"content":{"rendered":"<p>After completing a four-month, $200,000 renovation, the kitchen space at the heart of Metropolitan College\u2019s <a href=\"https:\/\/www.bu.edu\/foodandwine\/\" target=\"_blank\" rel=\"noopener noreferrer\">Programs in Food &#038; Wine<\/a> has been rechristened: the Groce P\u00e9pin Culinary Innovation Laboratory. <\/p>\n<p>The designation honors acclaimed chef and cofounder of MET\u2019s <a href=\"https:\/\/www.bu.edu\/foodandwine\/culinary-arts\/\" target=\"_blank\" rel=\"noopener noreferrer\">Certificate Program in the Culinary Arts<\/a>, Jacques P\u00e9pin (Hon.\u201911) as well as 2017 MET Distinguished Alumni Award recipient Ralph H. Groce III (Questrom\u201982, MET\u201984), a major donor who took particular interest in growing the program and lab during 2018\u2019s <a href=\"https:\/\/www.bu.edu\/met\/news\/culinary-arts-gala-deemed-a-ball\/\">Culinary Arts 30<sup>th<\/sup> Anniversary Gala<\/a>. <\/p>\n<p>The kitchen\u2019s first major renovation in decades brings with it more than just updates to countertops and appliances\u2014the laboratory now features a state-of-the-art video monitor setup that will give students an up-close look at chef instructor\u2019s handiwork whether they are in the back of the classroom or learning from home. <\/p>\n<p>Take a behind-the-scenes look at the renovated Groce P\u00e9pin Culinary Innovation Laboratory in the below video from <em>BU Today<\/em>.<\/p>\n<div class=\"responsive-video\" style=\"margin-bottom: 25px;\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/J7rL72It6hU\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div>\n<p>Fittingly, the first to put the benefits of the kitchen\u2019s updates on display was Chef P\u00e9pin. As described in <em>BU Today<\/em>, the famed cooking impresario\u2019s recent customary visit to campus for a classroom demonstration served as an unveiling of the new-look lab. The upgrades mean more students will have greater access to a culinary education, as the new high-definition display shows the same perspective on cooking technique whether studying online or in person. <\/p>\n<p><a href=\"https:\/\/www.bu.edu\/met\/news\/career-advice-from-met-alum-and-2017-commencement-speaker\/\">Groce<\/a>, who in 1984 earned his <a href=\"https:\/\/www.bu.edu\/met\/degrees-certificates\/master-urban-affairs\/\">Master of Urban Affairs<\/a> at MET, is global head of operations technology at Wells Fargo and serves on the Dean\u2019s Advisory Board. As he told <em>BU Today<\/em>, he is passionate about helping cultivate the next generation of culinary artists through the redesigned kitchen space.<\/p>\n<p>\u201cFood shows us we have more in common that we might think, and I hope the Groce P\u00e9pin Culinary Innovation Laboratory is a place where that perspective becomes a reality for everyone who graces its doors,\u201d Groce says.<\/p>\n<p>Read more in <a href=\"https:\/\/www.bu.edu\/articles\/2022\/groce-pepin-culinary-innovation-lab\" target=\"_blank\" rel=\"noopener noreferrer\"><em>BU Today<\/em><\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>After completing a four-month, $200,000 renovation, the kitchen space at the heart of Metropolitan College\u2019s Programs in Food &#038; Wine has been rechristened: the Groce P\u00e9pin Culinary Innovation Laboratory. The designation honors acclaimed chef and cofounder of MET\u2019s Certificate Program in the Culinary Arts, Jacques P\u00e9pin (Hon.\u201911) as well as 2017 MET Distinguished Alumni Award [&hellip;]<\/p>\n","protected":false},"author":16254,"featured_media":75725,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[85,86,108],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/75726"}],"collection":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/users\/16254"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/comments?post=75726"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/75726\/revisions"}],"predecessor-version":[{"id":75728,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/75726\/revisions\/75728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/media\/75725"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/media?parent=75726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/categories?post=75726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/tags?post=75726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}