{"id":4679,"date":"2015-02-02T08:00:24","date_gmt":"2015-02-02T12:00:24","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=4679"},"modified":"2018-03-28T17:49:35","modified_gmt":"2018-03-28T21:49:35","slug":"the-inside-scoop-on-bus-culinary-lab","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2015\/02\/02\/the-inside-scoop-on-bus-culinary-lab\/","title":{"rendered":"The Inside Scoop on BU’s Culinary Lab"},"content":{"rendered":"

by Claudia Catalano<\/em><\/p>\n

Student Claudia Catalano presents her daily experiences in the BU Gastronomy culinary lab on her new blog.<\/i><\/p>\n

\"Screen<\/a>
credit: thegastronomyfiles.com<\/figcaption><\/figure>\n

Since I began pursuing my MLA in Gastronomy<\/strong> in 2012, I’ve always dreamed of taking the Culinary Lab<\/a><\/strong>. I’m a good home cook, but I’ve never been formally trained in proper French technique, food safety, how to perfect timing, or how to cook for big crowds. Yet for the past two and a half\u00a0years, I would make excuses about how impractical it would be to enroll. It’s a big commitment, but I finally decided in December that I would be full of regret if I didn’t include the lab as part of my Gastronomy degree. So I took a leave of absence from my job (yikes!) and now spend 4 days a week, from 10:30 AM to 6:oo PM, at 808 Commonwealth Avenue, the home of the BU Gastronomy program.<\/p>\n

\"Screen<\/a>
credit: thegastronomyfiles.com<\/figcaption><\/figure>\n

What a fulfilling way to be spending my time. Not only am I being introduced to professional cooking techniques, but I also have the privilege of learning from 21 well-respected chefs who will be teaching the program this semester. Michael Leviton<\/strong> of Lumiere, Mary Ann Esposito<\/strong> of PBS, Barry Maiden<\/strong> of Hungry Mother, and Jeremy Sewall<\/strong> of Island Creek Oyster Bar are just a few of the talented instructors with whom I will work during the 14-week class. And, of course, there is the much-anticipated 2-day segment taught by the program’s co-founder, Jacques P\u00e9pin<\/strong>. What a thrill!<\/p>\n

As part of the course assignments, I am required to keep a daily journal of my class experiences. I have decided to treat mine as a blog, which you can view here:\u00a0www.thegastr<\/a>onomyfiles.com<\/a>.\u00a0If you’re thinking about enrolling in the Culinary Lab, this is an inside view. Take a look and you may decide to make your dream a reality, too.<\/p>\n

The Culinary Lab is offered each semester and meets Monday through Thursday from 10:30 AM to 6:00 PM. \u00a0Besides counting as elective credits in\u00a0the Gastronomy MLA program, students who successfully complete\u00a0the lab receive a Certificate in Culinary Arts from Boston University.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

by Claudia Catalano Student Claudia Catalano presents her daily experiences in the BU Gastronomy culinary lab on her new blog. Since I began pursuing my MLA in Gastronomy in 2012, I’ve always dreamed of taking the Culinary Lab. I’m a good home cook, but I’ve never been formally trained in proper French technique, food safety, […]<\/p>\n","protected":false},"author":14625,"featured_media":4682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10,27],"tags":[98,128,137,138,192,228,229,231,232,357,390,391,449,467,474,563,576,594,596,669,855],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4679"}],"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=4679"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4679\/revisions"}],"predecessor-version":[{"id":8279,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4679\/revisions\/8279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/4682"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=4679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=4679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=4679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}