Videos tagged jacques pepin
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Jacques Pepin - Metropolitan College Convocation Speaker 2015
Jacques Pepin addresses the graduating class at the 2015 Metropolitan College convocation during Boston University's 142nd Commencement.
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Jacques Pépin Receives Honorary Degree at BU
Boston University Commencement -- May 22, 2011
Jacques Pépin Receives Honorary Degree at Boston University. Listen to Chef Pépin chat with MET about his passion and long relationship with BU.
BU's Metropolitan College congratulates [...]Jacques, and thanks him for 28 years of service!
www.bu.edu/met
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Food and Memory: Biography, Autobiography, and Film
Culinary writers Jacques Pépin, Judith Jones, and Alex Prud’homme discuss food, memory, historical fiction, and biography in the context of the 2009 film, Julie & Julia, which chronicles the beginning of Julia Child’s career as a [...]chef. Child (Hon.’76) was the cofounder of Boston University’s Culinary Arts Program. Corby Kummer, a well-known food writer, moderates the discussion, which was followed by a screening of Julie & Julia.
Hosted by Boston University Metropolitan College on March 25, 2010
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Go Behind the Scenes with Jacques Pépin in BU's Test Kitchen
Jacques Pépin had already been teaching at Boston University for many years when, in 1989, he and Julia Child helped establish a semester-long certificate program in the culinary arts at BU’s Metropolitan College. But they also envisioned a [...]program with courses both in the kitchen and the classroom, in which students could study food through lenses of history, sociology, anthropology, literature, and the arts.
“Julia had said to me, ‘We should start a program in gastronomy. That doesn’t really exist in colleges,’” says Pépin. They wrote to BU President John Silber (Hon.’95), who gave the okay to launch a master’s degree in 1991. Pépin and Child taught the program’s first course. “It is still one of the only programs of its kind in the country,” Pépin says. “It’s been very gratifying.”
“Jacques’ impact on the program is clear—we engage our hands and intellects together in the kitchen,” says Megan Elias, a MET associate professor of the practice and director of the Gastronomy Program. “His visits every semester are really magical times, because he brings joy with him when he enters our kitchens. He’s approachable and supportive. He is interested in the students, and it’s clear that he loves to cook with people, not just for them.”
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Inside the Groce Pépin Culinary Innovation Laboratory
After four months and more than $200,000 in renovations, MET’s Groce Pépin Culinary Innovation Lab was inaugurated back in October with a visit from famed chef Jacques Pépin.
Its first major renovation in thirty years, the demo kitchen now [...]boasts gleaming stainless steel appliances and a series of high-tech overhead cameras and wall-mounted monitors, which provided a closeup view of the acclaimed cookbook author’s culinary technique. Plus, a video that takes you behind the scenes, with a glimpse into the 16-stove professional kitchen where MET culinary art students hone their craft.
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