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alumni spotlight: nina quirk
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skip to content gastronomy at bu boston university's metropolitan college gastronomy blog primary menu about events people students association contact alumni spotlight: nina quirk finding the perfect career path can be a struggle for some gastronomy graduates. throughout my time in the program, my friends and i would discuss matters such as balancing hospitality industry schedules with families, low pay and menial incentives, endless hours of kitchen drudgery, and many more unappealing aspects common to a life devoted to food. while pursuing my degree, i worked as a personal chef, specializing in cooking for people with cancer, diabetes, epilepsy and food allergies, using advanced diet therapies to help address those conditions. this offered flexibility, hands-on experience and decent pay, but clients came in waves. i found myself craving the social atmosphere of a kitchen and wondering what foodservice management might be like. my husband works in elder care, so i conducted various studies with the senior population he served as i worked toward my master’s degree. i researched nursing home and assisted living gardens, taste loss and aging, and grandmother cuisine, among other topics. that new interest in senior food systems led me to pursue a career with salmon health and retirement, a housing and healthcare organization in central massachusetts. in june 2015, i took the position of director of dining services for salmon’s natick campus. our building houses 66 residents in assisted living apartments (including memory care), 54 residents in a skilled nursing center, 50 children in the salmon early education center, and 45 adult day health center clients. all in all, the kitchen i manage feeds 200 people daily. when i arrived on the scene, there were obstacles to overcome. in my first few weeks on the job, we went from using an outside contractor to being a salmon-managed kitchen. as the first manager of this new operation, i saw boundless opportunities to create a wonderful, gastronomy-friendly system for a superior dining program. i started by teaching my culinary team to cook menu items from scratch, saying goodbye to the frozen and canned past they knew. i hired a talented pastry chef to elevate the baked goods and treats on campus. now, most of our food items are homemade, including salad dressings, breads, pizza and desserts. our residents grew enthusiastic and happier with the new dining services over time, and the positive impact good food had on the whole community became obvious. this acceptance allowed me to host a variety of programs to engage our residents around food: we formed a traveling group, visiting foodie destinations like the boston public market or the boston public library for afternoon tea, and various local farms. we established a solarium for residents to grow plants—both edible and flowering. the space is solely dedicated to the garden craft; it’s also been widely accepted by our residents with dementia. each month, we host interactive cooking demonstrations where residents handcraft ethnic specialties. so far, we’ve made ravioli, pierogi, tomato tarts, pickles, jams, and much more. we partnered with a group called brain wellness to conduct a three-part seminar on brain-healthy eating where i cooked the foods and served them to a full house. our most recent endeavor is a program called heritage cuisine. we’ll gather recipes and food traditions from our residents’ families to create a varied and unique campus cuisine. we have a lot of fun at work building community around food, and i feel very fortunate. this position has provided me with the perfect application of the gastronomy program: food infused with meaning. posted on january 11, 2017january 11, 2017 by gastronomyatbuposted in alumni, careers, gastronomy at bu, outside the classroom, students, uncategorizedtagged assisted living, boston, boston university, career, central massachusetts, community, diet therapy, elder care, elderly, gastronomy, natick, nursing home, personal chef, resident, salmon, senior, senior food systemsleave a comment article: do puerto ricans know the origin of their typical food? by michelle estades this article was originally published in december 2014 in diálogo, the newspaper of the university of puerto rico. puerto ricans, without a doubt, are passionate about eating. they are willing to try different foods, but when asked what their favorite dish is; rice, beans and roasted pork have the lead. according to cruz miguel ortiz cuadra, a history professor at the university of puerto rico in humacao (uprh), this is demonstrated at the start of each school year when he asks their students “what is your favorite dish?” “rice, beans and stewed chicken,” one responds, while another writes “greek rice and breast with sauce.” there are some who indicate that they prefer “pasta with shrimp”, to which ortiz cuadra calls the phenomenon macaroni and grill. but there are students who always say that their favorite food contains rice: “rice, stewed beans and chicken” or “white rice with fried spam”. they also mention tubers with cod or other dishes with mofongo (mashed plantain). “there is no doubt that domestic food is the favorite of people,” said ortiz cuadra. but do puerto ricans know the origin of their gastronomy? the professor of the upr in humacao, who has specialized in capturing the history of puerto rican food, said that the taino indians and the spaniards, as well as the africans, influenced the gastronomy of the island. “our food is a mongrel and mulatto food. it is a combination of food known to the indians, food that came in the spanish conquest, the result of slave trade and the desires for survival of africans who came as slaves,” ortiz cuadra said. among the foods that the puerto rican cuisine adopted from the tainos are: cassava, yautía, maize, beans, batatas, pepper, sweet and spicy chilli and recao. from the spanish conquest were acquired foods such as pork, beef, rice, oil and various enriching flavors such as oregano, cumin, basil and almost all herbs used to make sofrito. while directly from africa came the famous plantain, banana, yam, okra and beans, but also came a starter food in puerto rican cuisine, the gandules (pigeon peas). ortiz cuadra clarified that puerto rican gastronomy was shaped as the result of a globalization after discovery. “after columbus discovered america, there was something going on and on and food was distributed throughout the rest of the world. this was not from one day to another, this was something of centuries. this ours has to do with that globalization and with the transfer of food by the result of the movement of the populations,” he pointed. although puerto rican cuisine was created as a result of colonial and imperial projects of spain, it has had the ability to adapt dishes from other parts of the world and turn them into something local. for example, ortiz cuadra mentioned arroz con dulce. this came from spain where it is known as rice with milk. when they brought it to puerto rico they did not have the milk, but they did have coconut. then they modified it to their realities and developed arroz con dulce. “if you come to see, our food is the result of globalization, colonial projects and imperial projects. if spain does not have as mission to create an expansion in america to develop christianity and mercantile companies, these foods do not arrive. same with the slavers, if they do not have the interest of bringing slaves to america, they do not get these foods,” he mentioned. rice with pigeon peas in his book “puerto rico in the pot, are we still what we eat?,” ortiz cuadra highlight that although the rice was brought to puerto rico by the spaniards this began to be cultivated by the africans. not by the taino indians because they did not know the food and not by the spaniards because they “used it more as food than as a seed.” the author indicates that when the africans arrived to puerto rico they had to immediately relate to the agriculture of the island and sowed and produced crops that they knew for their subsistence, including rice. however, the rice culture of puerto rico began when they saw the potential for dissemination and the effective techniques to grow it by the 16th century. with this also came the different ways of cooking it. one of the techniques of cooking rice was incorporating other elements such as legumes or meats, which became known as compound rice. to cook the compound rice, they started making the sofrito that at that time was simply the part of adding spices and other condiments to give it more flavor. but, why did puerto ricans start making rice with pigeon peas like the typical rice made up of parties? according to ortiz cuadra, compound rice were specifically made on special occasions or parties because it was a way of cooking two different foods and “increased the volume of a food service.” rice was also combined with ingredients that were available in seasons. this is the case of the pigeon peas. “the absence of the plate [rice with pigeon peas] at christmas eve, new year and three kings dinners, today would be considered a true lack of christmas gastronomic tradition. but what is not known is that at the time when the kitchen was not modeled by the agro-industry, but by the agricultural cycles, the collection of the gandul (pigeon peas) coincided in the calendar with the easter parties,” explained the author. recipe of traditional rice with pigeon peas since there is no christmas in puerto rico and there are no parties without typical food, here we present a recipe of traditional rice with pigeon peas taken from the sazón boricua food blog. ingredients: 2 cups long grain rice or the grain of your choice 2 cans of green pigeons or 2 pounds of pigeons, softened (not drained) 3 tablespoons of annatto oil or canola oil ½ cup of diced ham 1 cup of pork, optional 3 tablespoons of sofrito ¼ cup of olives 2 cups of water or less depending on the type of rice grain you use salt and pepper to taste 1 red bell pepper cilantro or coriander to taste seasoning powder with cilantro and annatto, optional process: saute the pork for about seven minutes or until they turn pink, add the ham and knead it. add the sofrito, olives, cilantro, seasoning, the pigeon peas and liquids, then cover the pot and cook for a few minutes. stir the rice, taste, let it cook uncovered until the liquid begins to evaporate, stir and mix well. then add the red bell pepper cut into strips and do not move the rice any more, cover it. note: if you wish to add a touch to the rice with pigeon peas, you can grate ½ green banana and add it to the casserole before adding the rice. you can also place a clean banana leaf on the rice after it has been moved. but first clean it and pass it over the burner or a hot surface to seal it. posted on december 22, 2016december 22, 2016 by gastronomyatbuposted in gastronomy at bu, outside the classroom, recipes, students, uncategorizedtagged annatto oil, ham, holiday, olives, puerto rico, recipe, rice, rice and pigeon peas, rice with pigeon peas, sofritosleave a comment anthropology of food: food maps when you go out to dinner with friends and family do you imagine the connections that are being made between the people, space, and the food?  well, students of the fall ’16 anthropology of food course have mapped it out for you! below you will find student interpretations of the relationships that are created when groups and communities share food. “my project began out of a curiosity for how the mexican tamale became a favored delicacy in the american south, particularly amongst african americans. the original plan was to identify regional tamale distinctions, tracing the food out of the mississippi delta. instead the tamale tells of a greater story of diaspora and asks for us to rethink cultural exchange in the americas by using the gulf region as the epicenter.” -dani willcutt -giselle kennedy lord “what i found so fascinating about this project is that each one of us in class followed the same guidelines and came up with entirely different interpretations. i began with the location i wanted to focus on—tatte in brookline—and then the rest just came as i conducted my observations. i wanted to look into why it was that i so often left tatte feeling unsatisfied in some way. i decided to map the space and in doing so i realized that on a spacial and emotional level the cafe was clogged and uncomfortable leading to negative emotions in the space. the cafe’s layout is largely responsible for this along with other factors that i mention in my paper.”  -rachel desimone halloween food map “these maps reflect the food shopping patterns of a 4-person household over a one month period of time. the maps were developed using actual food expenses in association with the physical address of purchase. the final results delineate location, category, cost and frequency of food buying behavior.” -andrew philips posted on december 20, 2016december 20, 2016 by gastronomyatbuposted in courses, food culture & history, gastronomy at bu, outside the classroom, research, students, uncategorizedtagged boston, food map, food mapping, gastronomyleave a comment the oyster revival filmmaker and gastronomy student allison keir shares her new film: the oyster revival  photo: oysterrevival.com over the last century, coastlines throughout new england and across the globe endured dramatic transformations. the foundations of mankind slowly overtook the ecological bedrock—a massive expanse of oyster beds that once harbored a bounty of creatures. in the last 100 years, atmospheric carbon dioxide levels have skyrocketed, acidifying the oceans. deteriorating municipal infrastructures, agricultural and industrial runoff, continue to disrupt nature’s balance. powerful storms, now without the underwater obstacles of oyster beds to temper them, are devastating our seashores. some believe these underwater environs are beyond repair. but there may be a solution to aid the problem, right within the hands of nature. a single oyster can filter up to 50 gallons of water a day—an entire reef? millions. the presence of these reefs, attract multitudes of other creatures that feed larger predators, building populations, and improving our fisheries. oysters are the gills of our estuaries, and the scaffolding that supports coastal biodiversity. their return might stifle ecological devastation worldwide. photo: oysterrevival.com the oyster revival is a story about revitalizing a tenuous relationship between man and mollusk, and the efforts being made to restore ecological balance to our coastlines. the documentary and transmedia campaign will explore the important role oysters play in maintaining a healthy ocean environment, and the various groups of people around the world advocating for their efficacy. learn more here and on facebook. posted on december 17, 2016december 17, 2016 by gastronomyatbuposted in careers, faculty, food communications, gastronomy at bu, students, uncategorizedtagged bay, bio diversity, eco stystem, ecology, film, gastronomy, gastronomy film, massachusetts, new england, ocean, oyster, oyster revivalleave a comment alumni spotlight: mike kostyo during my time in the gastronomy program, people would often ask a question that i’m sure is familiar to many current students – “what are you going to do with that degree?” (or they would think i said ‘astronomy’ and look me up and down skeptically.) at the time i wasn’t sure what i was going to do when i finished. after earning my undergraduate journalism degree i worked on political campaigns and i entered the gastronomy program thinking i would focus on food policy. i thought i could work for a food-related government agency or non-profit when i graduated. learning how to make chapati in mto wa mbu village, tanzania. studying food can take you down a rabbit hole, however, and soon i was researching the final meal choices of death row inmates for ml 701. i took professor mendlinger’s course on cultural tourism asset development and followed it up with his class that ends with a trip to tanzania, where we tried to understand if the food markets and banana plantations would draw tourists who were typically only there on safari. i took the culinary arts, baking arts, artisan cheese, and wine certificate courses and made (and ate) an insane amount of food. studying culture through food was fun. and it was delicious. but again, what was i going to do with the degree? after i graduated from the program in 2012 i moved back home to chicago, which i discovered is the country’s center of food market research. i eventually accepted a position at datassential, a company that began with a massive menu database which allowed analysts to understand the american menu – which ingredients were growing, which trends were slowing, etc. today the company has grown to include a wide array of food and trend-related research capabilities, from reports on sandwiches to chef surveys to consumer focus groups. as the senior publications manager at the company, i oversee our seven trendspotting reports, a series of publications that combine real-world trend research with market research from consumers, chefs, and other decision-makers. whether it’s a gastronomy research paper or a food industry trend report, good data is the foundation. too often food trends are “identified” without any numbers to back them up – they are mostly opinions based on anecdotal evidence. at datassential we have a huge range of tools at our disposal to inform and back up our findings. we don’t say bacon jam is trending because we saw it at our local coffee shop last week, we say it’s trending because it grew 569% on u.s. menus over the past four years. we don’t just say that hawaiian poke is cool right now, we dive deep into what consumers think about it – over 1/3 say they are likely to try it at a restaurant. working in this industry challenges a lot of assumptions we often have about the u.s. food scene. if you live in an urban area with a lot of access to unique cuisines and ingredients, or if you are a food-loving student in a food-focused graduate program, you may forget that not everyone in the country has the same access to such a wide variety of foods, or that there is a segment of the population that isn’t even interested in them. “basic eaters,” who eat to live rather than live to eat, make up 18% of the population. only a little over half of the u.s. population has tried a latte in their lifetime. many of us also tend to think that trends are “over,” even as they continue to grow. kale, for instance, is still going strong. it grew nearly 20% on menus in the last year alone and it’s on about 15% of u.s. menus overall, so there is still room to grow. if you feel like food trends like kale are moving faster, you’re right. at datassential we track trends on our menu adoption cycle (mac), which starts in inception and moves through three more stages to ubiquity. while it used to take about 12 years to move through the entire mac (and not everything makes it all the way through), that timeline is being trimmed in half, to just 6 years, due to demographic changes, technology, urbanization, and the overall interest in food culture. if you are interested in researching these topics after you graduate, there are a wide range of companies and organizations across the country and, increasingly, around the world that study every facet of our food culture and choices. in fact, the industry needs more gastronomy students who have that unique mix of curiosity, research and analytical experience, and passion for food. if you have any questions about the industry or opportunities, feel free to email me. mike kostyo, senior publications manager at datassential posted on december 10, 2016 by gastronomyatbuposted in uncategorizedleave a comment posts navigation older posts student blogsannaliese maree a plum by any other name a vanderslice of the sweet life breakfast @ sunset canning craft can you cookie carlos cuisine cheap beets chocolate for basil concrete magnolia cook with sonia eating on a whim emily contois erin ross on grist essen essen the flex foodie floreakeats food, in a word the four seasonings thefrenchadventure the gastronomy files ginger-snapped good cook doris the grizzly kitchen hello, good bite imbibing in the bay in the cactus garden jill eats kelly’s healthy kitchen made in rome mike kostyo no return ticket what emily cooks the young austinian follow us on twittermy tweetslike our facebook page like our facebook page gastronomy program 808 commonwealth avenue boston, ma 02215 617-358-6916 | gastrmla@bu.edu follow blog via email enter your email address to follow this blog and receive notifications of new posts by email. join 2,121 other followers search for: topicstopics select category & internships (1) academics (62) alumni (30) areas of concentration (1) awards (4) careers (6) careers, jobs, & internships (24) conferences (9) courses (36) events (117) faculty (15) food business (12) food communications (9) food culture & history (25) food news (31) food systems (13) gastronomy at bu (41) gastronomy students association (22) jobs (3) lectures (33) outside the classroom (98) publications (3) recipes (9) research (30) social (33) students (52) uncategorized (58) updates (5) create a free website or blog at wordpress.com. post to cancel


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