Chef Jacques Pépin, the trailblazing cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, recently authored a piece in the New York Times regaling readers with his personal history—a life dedicated to the championing of food’s value beyond mere nutrition.
“[T]here is nothing more worthy of intellectual pursuit and respect than food,” Pépin wrote. “Not only is it a part of history, it also actively shapes and reflects it. Indeed, my whole life, my history, was molded by it.”
Chef Pépin has been a part-time faculty member at BU since 1983, and today BU MET offers the Pépin Lecture Series in Food Studies & Gastronomy—free lessons and lectures led by world-renowned culinary minds. It’s all part of the University’s commitment to the merits of food study—a field that would not look the same without the efforts of Chef Pépin.
“Food was a vessel through which I understood, accepted, and appreciated my world,” he wrote.
Read more in the New York Times.