After More than 3 Decades Teaching on TV, MET Cooking Instructor Brings Experience to Classroom
In 1989, Mary Ann Esposito’s cooking classroom got a lot bigger. Her newly launched TV show, Ciao Italia, broadcast her instructions and insights in matters of the kitchen into countless homes nationwide. All these years later, Esposito’s cookery program has become a storied one, the longest running of its kind, and a beloved institution of public television.
First Cohort of Future Pastry Arts Pros Reflect on Experience
January saw Boston University launch its new on-campus Professional Pastry Arts Program, which in just 14 weeks teaches students all they need to know to become a master baker through a lesson plan suited to either launch a career or deepen a personal passion.
Pastry Instructor Provides Chocolate Treats for Jay-Z’s Post-Oscars Bash
In BU MET’s Professional Pastry Arts Program, students learn the concrete skills and acumen they need to launch a career in baking and the food industry, taught by expert instructors with a deep, practiced history of success in the field.
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.
In Gas vs. Electric Stove Debate, Culinary Chef Instructor Chris Douglass Sees Promise in New Practices
Recent years have seen restaurants increasingly pivot from preparing meals on traditional gas stoves to electric ones, as concerns about emissions and climate change climb. In fact, Massachusetts cities like Boston, Brookline, Cambridge, and Newton have either enacted or announced plans to ban the use of fossil fuels in new buildings and significant renovations.
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.
Thanks to Hands-On Instruction, BU’s New Pastry Arts Program Makes the Perfect Preparation to Launch a Career in Food
In January 2023, Boston University’s Programs in Food & Wine launches a new, on-campus Professional Pastry Arts Program, which equips students with the skills they need to launch a career in baking and the greater food industry.
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 […]