This was my first experience in a structured editorial environment, and I had just hoped to dip my toe into the buttercream. Consequently, it became the jumping off point for my future in food writing and becoming a grad student in BU\u2019s Gastronomy program. I faced some challenges trying to popularize the BU Spoon University chapter and influence such a large student body with fast-paced schedules and widely-varying interests. With seven members to start, our team rapidly expanded to 20, then 50, people. We became a familiar name on campus and shot up from the 39th<\/sup>-ranked chapter within the Spoon University college network to number two.<\/p>\n Over the full year that I spent as Editor-in-Chief, I learned not only about I am currently taking two core classes this semester, the first being Introduction to Gastronomy: Theory & Methodology with Karen Metheny. It which covers an array of disciplines related to the field of gastronomy, along with giving students a solid understanding of what gastronomy actually is. The second class I am taking is History of Food with Kyri Claflin, where students gain an understanding of historical method while exercising it through class work and a culminating final project. I plunged right into things as I often do with these two courses, which both demand a high quantity of work, but I have found myself advancing each week. Class readings and discussions have elevated my way of thinking when it comes to a piece of theoretical or academic writing, and I have learned to critically dissect these works while drawing parallels between them.<\/p>\n Taking these two classes together has been an eye-opening experience, allowing me to understand what the gastronomy program and grad school in general are all about. I have found that it is about digging deeper than you thought you had to, or thought you could, into your work, and as a result, being able to draw your own conclusions and form your own opinions with certainty. In terms of writing, I have begun to find my academic voice, and I know that further classes with help me hone in on that skill. I am looking forward to taking the Food Writing class with Corby Kummer in the spring and having the opportunity to bring some focus to my writing. I hope to inform my food writing and create a foundation for myself to move forward in the editorial field in a meaningful and scrumptious way. Each day I wake up I am hungry for words (and ice cream).<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" By Rachel DeSimone In the second grade, I wrote an elaborate \u201cscary story,\u201d complete with colorful illustrations and as much suspense-filled detail as a seven-year-old could muster up. My family praised my work on high, fulfilling their parental duties, and it was set\u2014I was going to be a writer. After about six more imaginary career […]<\/p>\n","protected":false},"author":14625,"featured_media":5015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,8,10,14,27],"tags":[215,363,444,464,502,526,726,812],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5011"}],"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=5011"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5011\/revisions"}],"predecessor-version":[{"id":8256,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5011\/revisions\/8256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/5015"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=5011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=5011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=5011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Photo](\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2015\/11\/photo-2.jpg?w=300\")
In my junior year at Boston University, I applied to be a writer for the new chapter of Spoon University<\/a> at BU. Spoon University is a national food publication written by college students for college students sharing their love of food; the site has gained much recognition over the past year. Little did I know that I would become the Editor-in-Chief of the BU operation just three months after sending in my application and crossing my fingers that I\u2019d be taken aboard. Although I was skeptical at first about my ability to handle the weight of this position, soon enough it all came naturally, and I found myself filling the Editor-in-Chief shoes with ease.<\/p>\n![\"Version](\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2015\/11\/photo-1.jpg?w=225\")
food in the Boston area, but also how to manage a large team of people, maintain a website with up-to-date and captivating food content, and create a fun and positive work environment. I also learned that the food writing field is where I need to be. As I realized this, I was simultaneously applying to the Gastronomy program. After watching my best friend and co-leader of Spoon University BU<\/a>, Laurel Greenfield, go through her first year as a Gastronomy student, I awaited my own acceptance. Upon receiving the exhilarating news that I got into the program, I knew that there was nothing better I could do for my future food writing career.<\/p>\n