{"id":3898,"date":"2014-02-01T22:15:33","date_gmt":"2014-02-02T02:15:33","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=3898"},"modified":"2018-03-28T17:52:55","modified_gmt":"2018-03-28T21:52:55","slug":"welcome-to-the-program-shall-we-start-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2014\/02\/01\/welcome-to-the-program-shall-we-start-in-the-kitchen\/","title":{"rendered":"Welcome to the Program, Shall We Start in the Kitchen?"},"content":{"rendered":"
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Photo by Chris Maggiolo<\/figcaption><\/figure>\n

By Sarah McKeen<\/p>\n

Maybe it was the wine or the fact that Boston decided to bless us with a rare evening above freezing. Regardless, the warmth was felt all around on the evening of January 13. Orientation for all incoming Gastronomy students began at 5 pm with an introduction by Professor Rachel Black who promised to keep the \u201cboring\u201d information to a minimum. She spoke for about an hour on BU basics and housekeeping matters, as well as provided a brief overview of some of the offerings of the Gastronomy program, which included classes, outside lectures, social gatherings, and volunteer opportunities. Needless to say, no one was \u201cbored\u201d with the forthcoming excitement of being a part of this quest for food knowledge. We were, however, all eager to get into the kitchen to make a delicious meal.<\/p>\n

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Photos by Chris Maggiolo<\/address>\n

Led by a team of current students, us newbies were divided into groups to prepare various components of the meal. The three groups consisted of a kale pesto and sausage pasta team; an arugula, blood orange, and avocado salad team; and a chocolate-dipped coconut macaroon team. We all donned our aprons, rolled up our sleeves, and dug our hands into fresh ingredients to prepare the feast. The various aromas coming from each corner of the kitchen mingled in the air above as the new students got to know each other. About one hour later, the salad was piled high atop a fanning bed of avocado, the pasta was steaming in a bowl fit for an army, and the macaroons were perfectly coated with shiny chocolate.<\/p>\n

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Photo by Chris Maggiolo<\/figcaption><\/figure>\n

We all came together at a long table in the kitchen classroom, set with wine and sparkling water. Plates were filled with the scrumptious offerings as students continued to share their stories of how they came to join the Gastronomy program. Joined by not only Rachel Black, but also Netta Davis, Barbara Rotger, and many current students, the new students delighted in hearing about classes, research projects, and personal stories. As conversations shifted from hometown to current jobs, the wine slowly depleted and belts grew a little tighter. Professor Black led us in a toast to the successful meal and the excitement of our future successes in and outside of the classroom. The evening meandered to a close and the students parted ways with both their minds and stomachs excited for what the next two years have to offer.<\/p>\n

Sarah McKeen is a Boston native who has studied Gastronomy at BU since 2014. Her focus is on entrepreneurship, technology,\u00a0and culinary tourism.<\/em><\/p>\n

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Photo by Chris Maggiolo<\/figcaption><\/figure>\n

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By Sarah McKeen Maybe it was the wine or the fact that Boston decided to bless us with a rare evening above freezing. Regardless, the warmth was felt all around on the evening of January 13. Orientation for all incoming Gastronomy students began at 5 pm with an introduction by Professor Rachel Black who promised […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,18,22,26],"tags":[31,138,327,655],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3898"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=3898"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3898\/revisions"}],"predecessor-version":[{"id":8334,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3898\/revisions\/8334"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=3898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=3898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=3898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}