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Last Updated: October 14, 2026
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Introducing the tech-savvy, innovative and code-loving Sous vide salmon by Assistant Professor Chef Jonathon Poyourow '03; Pate a Choux by Associate Instructor Susan Lagalle '01. As we prepare to award 2216 degrees at Commencement on May 2, we look back at the incredible journey of the Class of 2026. Ready to become a Wildcat? See what your Orientation will be at Revisit favorite moments from the Keep up to date with everything From a Mass General internships to key business training, hear how our Culinary Arts alumni became developers, chefs, ... Marita Hurn '23 as she goes behind the scenes of a Johnson & Wales Open House at the
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