Robert (Skip) Myers with Fran Voigt

As Jerry Lee Lewis might say if he were here, "A Whole Lotta Shakin'" is going on here at NECI! We just concluded a two-day visit from our national accrediting body ACCSC and, while it will take some time to get the formal report, it appears to us to have been a highly successful look by them of what we're doing and how we're doing it.

And speaking of accreditation, NECI is beginning the long process of seeking accreditation from the New England Association of Schools and Colleges (NEASC). As we envision revitalizing and enhancing the academic programs here, this accreditation will be key to our ongoing efforts to bring the best and brightest prospects -- both students and faculty -- to NECI in the future.

Finally, we have embarked on efforts to improve the student experience here as well as that for our faculty. You can read more about these activities and more by checking in to my blog The Dish at http://dish.neci.edu. At the login page, just click on "Register" to create an account. The system will email you a password.

Best wishes,

Robert (Skip) Myers, Ph.D.
President

	Hunter Satterwhite

Dear NECI Alumni:

My name is Hunter Satterwhite (AOS Montpelier 2000), NECI's new Alumni Association president. Before introducing myself further, I would like to thank and commend our past president, Orrick Nepomuceno. About four years ago, Orrick and I became interested in working with NECI, particularly in helping to create the alumni association that we have today. There have been many changes in both the alumni association and at NECI but we have stuck together to ensure continued progress. Orrick has brought leadership and vision to the association and I would like to personally thank him for many years of positive hard work! These are big shoes to fill!

I was born and raised in rural Virginia, just a few miles from the North Carolina border and having a typical southern family - food has been and still is in my family blood. I remember the days of my grandma (or maw-maw as I called her) putting a pot of green beans (that we grew and 'snapped') with double the pork fat to beans ratio, on the stove all day to simmer in a pressurized cooker. The sound and smell that the cooker produced had me addicted at an early age!

I started washing dishes at the age of 12 and my culinary career was on a roll! Upon completing my final NECI internship on Nantucket, I lived in Boston for a year then went to LA where I was offered a full-time chef position at the Playboy Mansion. After cooking for Mr. Hefner for six years, I got the travel bug and found myself working on private yachts traveling across the globe. Returning back to LA in the beginning of 2008, I got married to a sweet European named Alina and worked for Hahn Family Wines as their 'Sales Chef' traveling throughout the US until the economic apocalypse caught up with the wine industry and caused me to be laid-off. I am now working for a flight school in LA enjoying another love of mine-flying!!!

My goal as Alumni Association President is to serve the Alumni Association and Director Karen Nevin in anyway I can, continue the energy level we currently have, and to make things bigger! It is so important for everyone to stay in touch by updating Karen of your whereabouts, and to spread the word about NECI and the activities of the Alumni Association. There are many exciting events coming up, including the NECI's 30th Anniversary and the Alumni Reunion in Vermont this summer. So please help me to spread the word to all NECI alumni to get involved and stay in touch! Please call me anytime at 310-569-3349 or email hunter-at-chefairborne.com.

All the best,

Hunter Satterwhite, President
Montpelier 2000

Dennis Marriott

Some of the fondest childhood memories held by Dennis Marriott (AOS Culinary Arts, Montpelier 1992) are putting up vegetables and fruits with his mother, sharing regular suppers with extended family and enjoying the bounty at annual reunions in West Virginia. Fresh, whole foods prepared with care and served with pride was just the way it was done. Little did he know that this early experience would someday influence the Olympics!

But first the background story. As is often the case with NECI alumni, Dennis navigated a circuitous route to land a top culinary position. His story spans a few careers and calls more than one place home, and luck finds him in the right place at the right time on more than one occasion.

Following high school Dennis attended the US Naval Academy in Annapolis and completed a degree in computer science at Penn State University. He began work as a computer programmer but quickly parlayed his technical experience to launch a sales career. He grew through a number of companies to become sales manager for a leading manufacturer of computer networking systems.

But eventually the constant travel and the distraction of a third acquisition (of the company) made him consider alternatives. His friends encouraged him to take a break and pursue his love of food. One even joked, "you need to kick back for awhile, get a job grilling fish on some exclusive topical beach."

He didn't move (immediately) to a tropical isle but he did like the idea of a culinary sabbatical. After researching a number of programs he picked NECI. "The idea of spending two summers in picturesque Vermont, the fact that the NECI classroom included operating restaurants and a bakery, the real-world experience I would receive through two internships, the small class size…the list goes on. NECI was the obvious choice for me."

So he sold everything he owned and arrived at NECI in 1990 as a 36-year old non-traditional student with no previous restaurant experience. "And NECI delivered. The small class sizes meant I got lots of personal attention … usually that was OK (he laughs). And the internships that NECI arranged were fantastic."

The first was at Le Mouton Noir in Saratoga, CA. "We had an executive chef from the UK, a pastry chef from Japan and a contingent of cooks from Mexico. We served French-inspired food made with locally fresh California products. It was an interesting fusion."

For his second internship, the jest once made by a friend came true. Dennis landed a spot at the Four Seasons Wailea Resort on Maui. "It was a beautiful property, a fabulous company to work for and I was surrounded by an amazing team of chefs. I was way out of my league but (as Chef Michel LeBorgne had promised) I shined my shoes, showed 'em my knife skills and they let me stay." Dennis remembers working luaus for 1,500 people and tending a rotisserie that held six whole pigs! And yes, he did get to grill fish on an exclusive beach.

He returned to California as a restaurant manager at Nepenthe in Big Sur, and later served as the F&B manager at Esalen Institute, a resort and continuing education retreat that gained counter-culture fame in the 1960's.

While at Esalen a friend convinced him to move to skiers' mecca, Whistler, British Columbia, and the original just for a season or two has now exceeded 14 years. He first landed a job as manager of Christine's on Blackcomb, a 90-seat mountain-top white table restaurant at Whistler Blackcomb (WB). He later became GM of F&B operations for WB, which operates more than 20 restaurants, most in the alpine, and serves over 2 million skiers each winter and a like number of mountain bikers in the summer.

	Dennis outside the athlete dining halls in Vancouver

When Intrawest, WB's parent company, began to consider the benefits of standardizing business systems across their North American resorts, they tapped Dennis to join the project team. His computer skills and business experience served him well as he and other functional area experts parachuted into each resort, discovered best practices, developed the ideal resort model and mapped its implementation.
With young children in the family, the constant travel again took its toll. Dennis started looking for a job that would keep him closer to home.

An arts and culture center had recently been built in Whistler and the board was looking for a new general manager. On a whim, Dennis applied. As he described, "It was a non-profit organization deeply in the red, providing indoor entertainment in a resort known for its outdoor pursuits and it was largely staffed by volunteers. They were desperate so they hired me." It was a serendipitous match.
Millennium Place included a 250-seat performance theater. "One of the highlights was growing the performance season. We booked amazing live music, dance, and theater. The artists loved Whistler, the people loved the shows and I loved the Arts scene."

And then the Olympics came to town!

The whole city, province and country were getting ready and Dennis wanted to be involved. When the position of F&B manager for the athlete villages became available Dennis activated his network and lobbied hard. "It's not every day that the Olympics come to your town. I secured an interview, made my best pitch and (with luck) I got the job." He joined the Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games (VANOC) in March 2009.

The massive project was well underway but an incredible amount of work lay ahead. Two, 46,000 sq.ft. 1200-seat main dining tents had to be constructed, one in Vancouver and one in Whistler. Kitchen equipment had to be rented. A contract caterer had to be hired. F&B operations at previous Olympics had to be researched, cultural preferences identified and nutritional content documented. Menus had to be approved by the International Olympic and Paralympic Committees and vetted by various National Committees. "Some days I'd come to work and say there's just no way we're going to get this all done in time."

"Our team was determined to raise the bar on quality, to deliver the freshest, most wholesome, culturally respectful cuisine of any Games, but a series of budget cuts challenged our resolve. During one particularly stressful meeting when our lofty vision was fading, I found myself remembering smells from the kitchens of my youth, the cornucopia of home-made goodness at our family reunions, and the sights and sounds of my favorite markets in Vancouver, Atlanta, San Francisco and Maui. I shared that inspiration and others chimed in with their sensory memories. The passion was fueled again. We all agreed, no compromise. That's what we need to deliver. Let's make it happen."

On January 22nd the dining facilities in the Athletes Villages opened for business and by February 4th, when the athletes began to arrive, 24 hour-a-day operations were in full swing. They reached a peak of almost 10,000 meals per day shortly after the opening ceremonies.

The dining area theme? "We created a marketplace with lots of wood and warm hues, abundant produce displays and brightly colored awnings. We designed action stations: stir-fry to order, a pizza oven and grill, pasta wells, self-serve Panini machines and more. It felt alive, familiar, inviting and comfortable."

He likens spending time in the dining facility as traveling the world without ever leaving the restaurant. "More than 80 countries were represented. I loved to cruise the dining room, look over the sea of colored jackets, listen to the rhythm of the languages and witness the camaraderie."

Dennis recognizes that no one aspect of running the food and beverage operation for the Olympics was unique. "As foodservice professionals, it's what we do. It's not unusual to be open 24 hours, build 10,000 plates per day, serve a multi-cultural client base, operate in a tent (even in the winter), work within strict security constraints or toward unmovable deadlines, or even to be subject to intense public scrutiny. But what was unique about this job was the combination – the Games included all of the above."

For Dennis, the excitement continues with the Paralympics, March 12th to 21st. Then it's the final frantic push to strike the whole operation by early April. What's after that?

"Well, I'll be out-of-a-job and pretty tired so I might just sleep for a month," he says with a chuckle.

Hunter Satterwhite, Hanis Cavin and friend, Michael Drabkin and family, and Yannick Marchand

Our first NECI Alumni Potluck Gatherings were a resounding success! On Sunday, March 7, 2010 in Boston and Los Angeles, alumni gathered to meet each other, reminisce about their NECI days and eat good food! Each host received a full "NECI Party" in a box, including a welcome banner, I luv NECI buttons, other alumni giveaways, information on upcoming alumni events and copies of NECI's viewbook.

Hunter Satterwhite (AOS 2000) was our host in Los Angeles. Gathered with him were Hanis Cavin (AOS 1992), Michael Drabkin (AOS 1995) and Yannick Marchand (AOS 1994) and their families and guests. Hunter shared that the group had a great time, and it was wonderful to meet NECI folks who lived right around the corner! They are already planning a NECI barbecue bash for this summer!

Ed and Ruth Feldman (both AOS 1984) were the hosts in Boston. Holding a more traditional potluck at their home in the North End, Ed and Ruth welcomed Matt Rufli (AOS 2003), Steve Cobble (AOS 1987), Kelly Stanley (BA HRM 2007) and Charles deVarennes (AOS 1993) on Sunday afternoon. While together, the group called Chef Michel to say hello!

Two additional Alumni Gatherings are planned:
March 29, 2010 - Des Moines, IA, hosted by Sue Hoss (AOS 1997)
April 11, 2010 - Montpelier, VT, hosted by Martha Franklin (AOS 1987)
If you'd like to attend either event, RSVP at rsvpalumni-at-neci.edu.

Would you like to host a NECI Alumni gathering in your hometown? It's really easy! Contact me and I will get the ball rolling. All I need is a host, date and location and the invitations will be on their way. Whether a potluck at your home or a gathering at a local eatery, I encourage you to get involved by hosting an alumni gathering. It's a great way to meet the NECI folks in your area!

Steve Cobble, Ruth and Ed Feldman, Kelly Stanley, Charles deVarennes, Matt Rufli

2009 Alumni Reunion Banquet

Make sure you come back to Vermont for NECI's 30th Anniversary Alumni Reunion on August 15-17, 2010. 2010 is NECI's 30th Anniversary and we plan on throwing a party!

We've started making plans. You can check out a preliminary schedule at the Alumni Reunion 2010 webpage.

Or help with our planning by taking the Alumni Reunion Survey.

But most important, check back often to see what is up, and start making your plans to be in Vermont in August! It's going to be a great time!

	Michelle Obama on Iron Chef

by Bryan Andregg, Chef, Lyndon Institute, Lyndon Center, Vermont

Bryan Andregg (BA Culinary Arts 2010), Chef at Lyndon Institute in Vermont, believes that the general public is unaware of what is necessary to take the USDA commodities that are received in public school kitchens and turn them into the delicious food that can be served. At the best of times, the product is raw. At the worst of times it is pre-manufactured. School kitchens are manned by a staff, usually making minimum wage to $12 an hour, who are ill equipped to prepare these foods. It takes an enormous amount of responsibility, knowledge and experience to take these commodities and turn them into nutritional meals for our children.

Bryan began thinking about this last winter, when he and his boss were contemplating a box of pre-cooked beef patties (60% beef, 40% soy product with grill marks) in their walk-in freezer. As the holidays approaching, they did not want to order more food therefore they had to think creatively about what to do with the patties. The next day, they set up a mixer with the shredding component, and "ground" the patties into a beef mixture that turned into quite nice tacos.

First Lady Michelle Obama has recently launched a campaign about childhood nutrition, including an Iron Chef competition using the ingredients from the White House garden. But so many school kitchens do not even have ovens, let along kitchen gardens. Bryan thinks that the campaign misses a key fact - how children are really fed in our nation's schools. Bryan has written an Open Letter to First Lady Michelle Obama addressing this issue. Signers to the letter include:

Dr. Robert Myers, President, New England Culinary Institute
Mark Bittman, New York Times Columnist and Award Winning Author
Ann Cooper, Renegade Lunch Lady and Award Winning Author
Chef Bill Smith, James Beard Award Nominated Chef and Author

To read the complete letter to First Lady Michelle Obama and add your name to the growing list of signers go www.loopback.net.

NECI's Knowledge Bowl Team

Congratulations to NECI's Knowledge Bowl Team for winning Silver at the ACF Northeast Regional Knowledge Bowl competition on March 13-15th! Seeded number one after the written exam, NECI's team excelled throughout the competition and only fell in the final round. After all was done, the Knowledge Bowl team put on a demo for over 100 ACF chefs in collaboration with Cabot Cheese and Kendall Jackson Winery.

Eleven NECI students headed to Hershey, Pennsylvania to compete in the ACF Northeast Regional Culinary Competition and the Knowledge Bowl. Led by Chef Instructor, Michael Gunyan for the Culinary Team (AOS 2001) and Director of Career Services, Mark Molinaro for the Knowledge Bowl (AOS 1998), the students were able to experience all aspects of the conference.

Irene Lim, (AOS Baking & Pastry 2010) shared about her experience:
"Studying 1-2 hours together almost daily as a team, as well as reading as much as possible in between all the classes, and memorizing esoteric facts such as the USDA's eight grades of beef and what Doria meant for Escoffier…well…that was a work-out. After a road trip packed in the white van with students, books and sheet pans, led by our steadfast leader, Chef Mark, we got to Hershey, PA. Then the actual games began: heads down, concentrating on the question being read, and then hitting the buzzer (or not) with a swift blow. That was over so fast, it was like a dream. Did we already do the Knowledge Bowl?

"Now that the dust has settled and my suitcase unpacked, I recognize the tremendous opportunity and experience that I was given. I appreciate NECI for believing in the potential of its students to sponsor them in ACF events. And I applaud each of my team members, for our hard work, and for our achievement which was truly a team effort."

NECI Knowledge Bowl Team: Kimberly Martines (captain), Irene Lim, Fritz Gibson, Matt Lucas, Jeffrey Bickford.

NECI Culinary Team: Alan Dover, Peter Bart Clark, Peter Varkony, Tunney King, Adam Monette, Sidney Marris.

NECI's Culinary Team

There are so many ways you can talk back to NECI!

"The Dish", NECI's executive blog is President Skip Myers' opportunity to "dish" his news and observations and to let alumni know what NECI is doing, as well as give alumni an opportunity to "dish" their thoughts and reactions to what is posted. Become a member of this interactive community at http://dish.neci.edu!

NECI's 30th Anniversary Alumni Reunion is planned for August 15-17, 2010! Help us plan by completing the Alumni Reunion Survey!

We are exploring the possibility of offering our alumni a standalone course from our BA Hospitality & Restaurant Management online program at a special discounted alumni rate. We need to hear from alumni to determine interest. Take this Quick Survey to let us know what you think!

Thanks for your input!

	Kathleen Mancuso's Awesome Valentine's Trio

The winner for Best Valentine's Day Photo in February was Kathleen Mancuso (AOS B&P '09) with her Awesome Valentine's Day Trio. Thanks to all for participating! The NECI Alumni Association sponsors the monthly NECI photo contest on their Alumni Association facebook page.

During the month of St. Patricks Day celebrations and Irish traditions, we'd like to see your best Starch dishes. Whether it be Boxty, Sweet Potato Pie, Potato & Leek soup or Bangers and Mash. Be sure to include the elements, location and who created it. The winner of the March photo contest will go into the 2011 NECI Alumni Association Calendar and win a prize from the Alumni Association.

Good Luck, and keep snapping away...

Make sure you check out the discussion threads that are happening on Facebook as well. Current topic for discussion is: Top five places you want to eat before you die.

See what your classmates are saying about this topic and more. Check out the NECI Alumni Association Facebook page!

	Scott Jensen, Karen Nevin and Becca Newell, The Beehive, Boston

Karen Nevin (Director of Alumni Relations) keeps bumping into Alumni on her travels! On a recent personal trip to Boston, she made a point of visiting Becca Newell (AOS 2002) at her restaurant The Beehive. Becca is the Executive Chef and has been receiving rave reviews in the local papers. While there, Karen discovered that Becca knew where to hire talent - Scott Jensen (Culinary Arts 2004) is her Sous Chef.

While enjoying a spectacular jazz brunch, both Becca and Scott dropped by to visit. Karen highly recommends this quirky, fun spot located right in the middle of Boston's art scene on Tremont Street. Check it out!

Expatriate positions available in Hong Kong!

The American Club - Hong Kong is looking to fill a variety of positions. Josh Goetz, (AOS 2000) is the Executive Sous Chef and would love to hire some NECI alumni for the positions. They are hiring:

Executive Sous Chef (10 outlets over 2 locations)
Chef de Cuisine (for five outlets and banquets)
Restaurant Chef (one outlet)
Jr Sous Chef or Chef Tournade (3 months at each outlet perfect for a recent grad who can cook)

For more information contact:
Josh Goetz
Executive Sous Chef
American Club Hong Kong
jgoetz-at-americanclubhk.com
www.americanclubhk.com

The only way we know what you are doing is for you to tell us! Send your updates to me at karen.nevin-at-neci.edu and let me what's going on. I'dlove to hear from you and promise your news will be included in the next newsletter! Don't forget to send photos!

2009

Shae Rehmel (BA Culinary Arts) is Chef at Five & Ten's Pastry in Athens, Georgia where she is becoming famous for her macaroons!

2008

David Potwin (AOS Baking & Pastry) just accepted the position of Pastry Chef at Lento Restaurant in Rochester, NY, an up and coming fine dining restaurant. He's moving from Cape Cod to Rochester and starts work immediately. David promises to continue as the Alumni Association Social Media Master and managing the Facebook page. Congratulations David!

2007

Eric Aubin (AOS Culinary Arts) is the head chef at the Chocolate Mill in Glens Falls, NY, working for NECI alumnus Frank Vollkommer (AOS 1996).

2006

Karen Chia-yen Kirkup (AOS Culinary Arts) wrote to update her contact information. Karen lives in Silver Spring, Maryland and is currently a stay-at-home mom who confesses to cooking daily and caring for her toddler. She keeps her hand in the culinary world by organizing cooking crews at a local church where they offer complimentary meals each week.

Tara Tracy (AOS Culinary Arts) is the new executive chef at Crady's Restaurant in Conway, South Carolina. The restaurant and her new menu were recently profiled online. You can read it HERE.

2005

Josh Burmeister (AOS Culinary Arts) prepared a Mexican feast to help raise funds for mission work in Belize. Josh is currently the chef at Django in Des Moines, Iowa.

2004

Kyle Evans (AOS Culinary Arts) is the Chef at Raven's Restaurant at the Stanford Inn Eco-lodge on the Mendocino Coast in California.

Rob McDaniel (AOS Culinary Arts) dropped us a note to tell us what he is doing. Rob is now the Executive Chef and General Manager at SpringHouse in Alexander City, Alabama. He writes, "We are located in the center of a cornucopia of locally grown fruits, vegetable, chickens, beef, and lamb - the list is growing daily. I've been working on a local chapter of slow food which we should be rolling out this month. I already have a couple of the prospective members working a community garden here behind the restaurant from which we will harvest many things this year. We also have a 40 tree orchard that is growing tall before being transplanted. My staff and I are working hard to be as self sufficient as possible. Everything is made from scratch - we bake all of our own breads, cure and smoke our own bacon along with other charcuterie products, and utilize whole animals when ever possible. I've been hearing rumors that I may be getting a smokehouse soon. I'm very excited about that! The restaurant is owned by Russell Lands and their goal is to add value to this area with out destroying the beautiful lake and surrounding forest. The restaurant itself is made up of local stone work, reclaimed hardwood floors from a local 1920's steam mill, and huge exposed beams from the area. We are approaching our one year anniversary so we are still testing how far we can stretch our wings." Thanks for emailing, Rob!

Jen Mindell (Culinary Arts) wrote to say she's really excited about the reunion this summer and will definitely be there! Jen sent an update letting us know that she is still chef/owner of Café Gutenberg in Richmond, Virginia with Garrett Berry. In December they were named one of the Top Ten Best New Restaurants of 2009 by the Richmond Times- Dispatch, and they recently won Top Ten Best Burgers in Richmond Magazine for their Mt. Vernon Farms Grass Fed Beef. Jen notes that Mt. Vernon is an amazing Virginia farm committed to sustainable practices and they are lucky to be one of only two restaurants serving their beef (along with the Inn at Little Washington).
In March they will celebrate Café Gutenberg's one year anniversary with a party to celebrate the local farmers and artisans who have supplied them with great products. They are also hosting the first annual Twin Oaks Tofu Eating Contest, where customers will compete to see who can eat the most of this great local product. Sounds like so much is happening!

2003

John Constantinopoli (AOS Culinary Arts) has opened the Tamp Bay Bagel Company in Tampa Bay, Florida. His place was recently profiled. You can read it HERE.

Krista Berberich Kanapaux (AOS Culinary Arts) is disappointed that she won't be able to attend the Alumni Reunion this summer. But her excuse is good. She's pregnant and will be expecting by the end of the summer! Congratulations Krista!

2002

Alec Bauer (AOS Culinary Arts) wrote to share what he is up to. Alec is now a consultant specializing in kitchen, bar and restaurant design. Make sure you read his article on what he's doing in next month's issue of Alumni News.

Jeff Bratz (AOS Culinary Arts) sent us an update. He recently returned to New Hampshire after a stint as executive chef for Whose Catering in New York City and is looking for his next big project! Jeff was the opening chef for the business back in 2005 and provides catering services for touring musical acts staging concerts throughout the NY metro region. He has managed the catering for everyone from the Rolling Stones and U2 to his favorite, Leonard Cohen. They operated buffet and dressing room service in Madison Square Garden, Giants Stadium with the commissary kitchen located in the Bronx. A recent highlight was the Rock-n-Roll hall of fame concert at the Garden this fall. Thanks for writing Jeff! Keep us posted!

Marie Catrib (Culinary Arts) owns of the most popular restaurants in Grand Rapids, Michigan. Marie and her eponymous restaurants were recently profiled. You can read the interview HERE.

Andrew Crumrine (AOS Culinary Arts) is the owner and executive chef of Crums on Central in Augusta, Georgia. Andrew and his restaurant were recently profiled online. You can read it HERE.

Kevin Stantz (AOS Culinary Arts) is the new Executive Sous Chef at Kelly's Table Restaurant in Michigan City.

Luis Velez (AOS Culinary Arts) is the Executive Chef at The Wyvern Hotel in Punta Gorda, Florida. Chef Michel had lunch there recently and just raved!

Damon Lapas (2nd from left), Tom Colicchio (center), and friends

1998

Damon Lapas (Culinary Arts) is co-owner of The Barbecue Joint in Chapel Hill, North Carolina. Tom Collichio stopped by last Fall for lunch!

1997

Richard Haake (Culinary Arts), founder of Winery Chefs in Napa Valley. Richard was recently named Critics Choice Chef of the Year at Napa Valley Mustard Festival's 2010 Awards celebration. Congratulations!

1996

Elaine Rothermel (AOS Culinary Arts) gave us a call a few weeks ago. Elaine has been the chef/owner of A.K's Café in Maui for the past 8 years. She has recently started a new venture, making and selling her "to die for" crab cakes. The crab cakes have taken off and Elaine is making 20,000 crab cakes a week, selling them in the Foodland grocery stores on the island. She even shipped 300 of the crabcakes to California for a holiday party in December! Thanks for calling Elaine!

Kacia (Duncan) Stuart (AOS Culinary Arts) wrote to say she got married! Congratulations Kacia! Thanks for keeping us updated!

Frank Vollkommer (AOS Culinary Arts) is the owner/executive chef of the Chocolate Mill in Glens Falls, New York. Frank and his wife Jessica have had to expand their hours to satisfy the demands of local chocoholics. You can read a recent profile about Frank and the restaurant HERE.

1995

Todd Losacco (AOS Culinary Arts) got in touch to update his contact information. He sent us this update: "I've been working and living in Asia for the last 13 years. After leaving NECI I moved to San Francisco and worked at Stars Restaurant for a year and a half then packed my bags and moved to Danang, Vietnam - where I opened the Furama Resort as the Western Chef De Cuisine. After one year I had a great opportunity to move to Shanghai to open a western restaurant (called Sashas) in a beautiful old historic house. I spent 2 years there then opened China's first premier residential private tennis and sports club (The Shanghai Racquet Club). I was the executive chef there for 8 years. For the last year and a half I've been with Shanghai's number one gourmet retail Supermarket in the position of Culinary Director." Thanks for the news, Todd!

1994

Stephen Shaefer (AOS Culinary Arts) is bringing sushi to Waterbury, Vermont at his new restaurant, Stebu Sushi. He and his restaurant were recently profiled in the local paper. You can read the review HERE.

1992

Sara Spearin (AOS Culinary Arts) has opened Dynamo Donut in San Francisco. You can check them out HERE.

1991

Alister Brown (AOS Culinary Arts) has written a new book, that combines his dual passions for cooking and fishing. The book, entitled "Go Fish" is not yet available here in the states (Alister lives in New Zealand), but you can check it out HERE.

Mario Huante (Culinary Arts) is the chef owner of Chef Mario's Inc, a thriving catering and personal chef delivery service in Raleigh, North Carolina.

1990

Tom Egerton (AOS Culinary Arts) is the new Executive Chef at Muse, in Charleston, North Carolina.

Alumni who received more than one degree are listed by year of their first degree. Those who attended but did not graduate are listed under the year they would have graduated; or in some cases, the last year they attended. If you have changed your address, have a new job or have other news to share, let us know!

Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu