Chefs celebrate BU culinary arts program’s 25th anniversary

By Joseph Kahn Globe Staff,March 26, 2014, 3:44 p.m.

A selfie of the chefs at the BU event. Bottom row: from left, Janine Sciarappa (Sweet Lessons), Chris Douglass (Ashmont Grill, Tavolo), and Barry Maiden (Hungry Mother, State Park). Back row: from left, John Vyhnanek (Chef Consultant), Michael Leviton (Lumiere, Area 4), Jeffrey Fournier (51 Lincoln, Waban Kitchen), and Jeremy Sewall (Lineage, Island Creek Oyster Bar, Row 34). Maksimilian Tomov-Strock

Boston University’s culinary arts certificate program, a semester-long immersion course in kitchen artistry, celebrated its 25th anniversary Tuesday night with a feast cooked up by several top chefs associated with the program, founded in 1989 by Julia Child, Jacques Pepin, and Rebecca Alssid. Guests dined on delicacies such as seared sea scallops, mushroom risotto, spiced lamb loin, and Grand Marnier souffle, produced by an all-star cast that included chefs Chris Douglass (Ashmont Grill), Michael Leviton (Lumiere), Barry Maiden (Hungry Mother), Janine Sciarappa (Sweet Lessons), Jeremy Sewall (Lineage), Jeffrey Fournier (51 Lincoln), and consultant John Vyhnanek .

Joseph P. Kahn can be reached at jkahn@globe.com.