I. Message from the President
II. Two NECI Grads Among Food & Wine Magazine's Best New Chefs
III. Food in My History
IV. Check Out the NECI Library
V. Second Annual Alumni Association Meeting and Dinner
VI. Alumni Notes

April 19, 2007

Dear Alumni:

Several of you already have received calls from Diane Lisevick, NECI's new Director of Alumni Relations. Diane had been working in admissions with a special focus on Tech Prep students, those who are accelerating in their culinary studies by working with NECI before graduating from high school and, thereby, gaining some advanced standing if and when they enroll at the school. Diane brings a lot of enthusiasm to her new job and will be speaking with or emailing many of you during the coming months.

Diane is assuming some of the editorial responsibilities of the online newsletter as well. She will work with Donna Hepinstall, Marketing Coordinator, who is the one who gets the online newsletter out each month.

But don't wait for Diane to get in touch with you. Please continue to contact Sandy Webb with updates about your professional careers and personal lives. She will pass on the information to the rest of us. We'll continue to feature one or more of you in each issue and Sandy will continue to update the alumni news with the information you provide.

Sandy is officially retiring at the end of May, yet we intend to keep her involved enough to always be available by email. Not only should you continue to send her your reports, but postcards - oh, she still loves those cards. She will have a new mailing address which will be shared with you in the next newsletter.

For those of you who are not readers of Food and Wine, please see the article by Scott Fletcher about the two NECI alumni selected as most promising new chefs by the magazine in the issue just out. For those of you who keep score - NECI-2; CIA-1; J and W-1.

Be sure to read the announcement about the second annual alumni association meeting and dinner on June 1st. We continue to feature an article written by a NECI student, this month's is by by Francisco E. Vazquez, a NECI MOD 2 Student. Finally, we want to make you aware of borrowing privileges with NECI's library.

We hope that you continue to find the newsletter informative.

Sincerely,
Fran

By Scott Fletcher

Food & Wine magazine released its prestigious list of best new chefs on April 4 and, once again, graduates of New England Culinary Institute top the list.

Chef Steve Corry of Portland, Maine's acclaimed Five Fifty-Five restaurant and Chef Gavin Kaysen of the highly-regarded El Bizcocho in San Diego are on the magazine's closely-watched list, announced by Editor-in-Chief Dana Cowin at a party at 7 World Trade Center in New York City.

The magazine will feature its selections for best new chefs in its July issue, available on newsstands June 19.

"This year's winners reflect the trend of talented chefs turning out utterly thrilling food at modest, low-key restaurants," said Cowin. "Their obsession with ingredients transforms everything they make - even when it's a humble hamburger."

After graduating from New England Culinary Institute in 2001, Kaysen, 27, traveled to Switzerland to work under chef Jacky Vuillet at Auberge de Lavaux and then to London to work at the Michelin-starred L'Escargot with Marco Pierre White.

In 2002, he returned to the United States and began working at El Bizcocho at the Rancho Bernardo Inn and within two years was named chef de cuisine. Kaysen's menu is French-inspired and fanatically seasonal.

In 2003, Kaysen won the National Trophy of Cuisine and Pastry. With this honor, Kaysen represented the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world. Kaysen received the Best Chef Award from San Diego Magazine in 2004.

"After NECI, I went directly into a sous chef position at a great restaurant," said Kaysen. "I would not have been able to be successful in a position of this much responsibility without the skills I learned at NECI. The small classes, hands-on experience and the support of my amazing chef-instructors were the best preparation I could have had."

Chef Corry, 37, brings a wealth of food and beverage experience to the table at Five Fifty-Five. After achieving a brewing certificate from the American Brewers Guild, he was hired as an assistant brewer at the San Francisco Brewing Company. Within two years, Corry was tapped by California's Mammoth Lakes Brewing Company to serve as head brewer.

The culinary world beckoned and Corry next went on to graduate with distinction from NECI in 2001. Upon his return to California, the young chef gained several years of experience working in the kitchens of such luminaries as Chef Robert Curry, of the acclaimed Domaine Chandon in the Napa Valley. Corry today still views Chef Curry as having had a great influence on his culinary growth and development.

"When I learned that I had been selected by Food & Wine as one of their Best New Chefs choices, it obviously came as great news," said Corry. "While it's a bit intimidating to be keeping company with such talented chefs who have made it onto the magazine's list through the years, we all also genuinely take it as a great compliment. Our whole team at Five Fifty-Five - both our kitchen staff and front-of-house team - really appreciates having received this recognition."

In addition to a feature in the July issue, the 10 Best New Chefs will travel to Colorado to prepare an exclusive tasting dinner at the 25th annual Food & Wine Magazine Classic in Aspen, June 15-17, 2007.

by Francisco (Franke) E. Vazquez, NECI MOD 2 Student

"There is no more sincere love than the love of food."
George Bernard Shaw

This is how I came to love food as much as I do. During my life I have realized that growing up in Puerto Rico turned me to the food service industry and fed my interest for food. Growing up in Puerto Rico the happiest and saddest times involved food. Food is what everyone knows. Food was essential. Pork, rice, plantains - it was food that brought all the family together.

I remember when I was young the best times we had were when we had a family cookout. The cookout took almost two days to prep. There were a lot of people coming. We always started making pastelles which is a Puerto Rican dish made with grated root vegetables and plantains rolled in a plantain leaf and boiled outside on hot rocks. I always loved the smell of sweet plantain and hot achiote (a red oily spice used for food coloring and flavor) also the smell of Puerto Rican rice oh rice so good that you can practically taste it without putting it in your mouth just by inhaling you can take in the rendered pork, delicious sofritos (a Spanish mixture of onions, garlic, cilantro, green peppers) and when you eat it you can taste the love put into it; you can see the thought and time; you can taste the food generations had been eating years ago. You are eating the same rice your grandfather ate and your great grandfather ate. To me it was always great that first bite always made every hair in my body stand; it made my mouth water and my nose flair. That first bite brought so much joy to me. It took me to a place I have never been. It blew me away and that was just the rice.

The pork was always made the day of. My grandfather and I always started at 4:00 a.m. when the pigs were sleeping and there was not much going on around them because the calmer they are the less tense the meat will be. We would start by picking the pig we thought was big enough to slaughter; we then took him out of the pig pen. The pig was then taken to a small room in the back of the farm. It was a very dark room with a small window, a long table and hooks hanging from the ceiling.

What I remember the most was my grandfather's machete. It was handed down in my family. It was long with a tip so sharp that can cut through sugar cane like butter. That machete always scared me as a smaller kid. It always hung next to the door on a hook and when my grandfather went to go grab it he always had this way of grabbing it with his fist. It was so tight you can see his veins started to show. Then he would roll his knuckles while holding it and in a blink he would swing it and slice the pig's throat. My job was to take the tied up legs and hook them to one of the hooks and turn the crank to pull the pig up leaving the head facing the floor. My job was also to fill the buckets with blood from the pig which was later used for blood sausage. The first time I helped I was very young and I was scared. The noise of the pig squealing till its lungs filled with blood and all you heard then on was a slow gulp; it sounded just like when you blow in water.

My grandfather always told me, "The best way to get things done is by doing them yourself," and that is why we killed the pig. From there on I always understood why we eat meat and I learned to appreciate meat and poultry a lot more. Something about having warm hot blood on me made me respect the role of the animal in our food a lot more. These experiences have molded me into being the person I am today and have also given me the first look into the culinary arts.

After watching a recent episode of Iron Chef America, I decided to try and find two books authored by the acerbic yet witty food critic (and frequent competition judge) Jeffrey Steingarten. My first thought was to shell out some money at the local book store, but Susan Glickman, NECI's Head Librarian, suggested I pay her a visit first. I'm glad I did!

Susan gave me a tour of the Montpelier campus library, pointing out the shelves of DVDs, recent purchases, and sections arranged by topics. The collection is catalogued using the Dewey Decimal system so it's pretty straightforward. Susan didn't even hesitate when I asked for the Steingarten books; not only did she know they were available, but she also knew exactly where on the shelf I'd find them!

Susan explained that students and alumni, can do a search of the library's contents by visiting library.neci.edu. Click on Library Catalog and search by keyword, author or subject. For special assistance, simply call 802.225.3318 in Montpelier or 802.872.3420 in Essex, or stop by the library in person. The libraries are staffed by Susan and Jessica Allard with student assistants; all are eager to help.

Library hours are:

Montpelier
Monday-Thursday 10 am - 8 pm
Friday 9 am - 4 pm
Saturday 9 am -5 pm
Sunday 12 pm -5 pm

Essex
Monday-Thursday 9 am - 8 pm
Friday 9 am - 4 pm
Saturday 12 pm - 5 pm (if open)
Sunday 12 pm -5 pm

Alumni who remember the various library locations in the past (at St Michaels, Trinity College, the GMB) will be pleased to know that the Montpelier facility is part of the 7 School Street building, and in Essex the library is located on Franklin Street. Both are much more convenient for student use.

Alumni borrowing privileges are offered on an individual basis. Books are loaned for two weeks at a time. If a book is lost, replacement cost is $75 or the replacement value of the book, if costlier.

If you're boxing up older or infrequently used cookbooks to make room for the new, remember that donations of these cookbooks are always welcome, even if comments are written in the margins!

Diane Lisevick, Director of Alumni Relations

Consider this your invitation to join fellow alumni for an evening of fun peppered with NECI business. Mark the date: Friday, June 1, 2007 (the evening before graduation). Both the meeting and dinner will be held at John Eganss Big World Pub, Grill and Cafe in Waitsfield, Vermont. The meeting, running from 6:00 - 6:30 pm, will give alumni the chance to reconnect with old friends, learn about new developments on campus, and elect Board representatives. Cocktails (a cash bar for mixed drinks) from 6:30 - 7:00 pm and dinner (from 7:30 - 9:30 pm) will follow the meeting. John Egan's Big World Pub, Grill and Cafe is graciously offering the dinner to alumni, compliments of the house.

Accommodations: For accommodations in the Mad River Valley-/-Waitsfield area, visit the website www.maderivervalley.com. Click on Lodging and then Online Availability. You can also contact Central Reservations of Vermont at 800.451.4574. If you prefer to stay in Stowe, closer to the graduation site, rooms are available at the Ten Acres Lodge. Room rates range from $99 to $129. To view the rooms, visit the Lodge's website at www.tenacreslodge.com. To make reservations, please call Frank and Robin Wilson, 802.253.7638.

To Run For Office: If you are interested in running for a position on the Board, please email a brief bio, indicating your area of interest, to Diane Lisevick, Director of Alumni Relations, dianelisevick-at-neci.edu. All bios must be received no later than Friday, May 11th. The slate of candidates will be emailed to all alumni with valid email addresses. Alumni will be able to vote online until 3 pm on Friday, June 1st. These votes will be added to the votes cast by alumni attending the meeting.

To RSVP: Please RSVP with Diane Lisevick no later than May 15, 2007. Telephone number: 802.225.3273 or email her at dianelisevick-at-neci.edu.

For Travel Assistance from Burlington Airport: Please call or email Diane Lisevick.

Join us if you can! We want to celebrate your successes and enlist your help in recruiting the very best culinary students to NECI.

Where Are They Now?


1986

Debbie Meritsky and her husband Marc Rotman, have found a new place to call home, after a successful eighteen year run of owning My Personal Chef, Inc. Debbie and Marc have unveiled the Black Sheep Inn Bed and Breakfast in Hammondsport, New York. After a six-year restoration on their 1859 Octagonal house, the Inn offers five guest rooms, with private baths, on two and a half acres, with lovely gardens. Indulgent breakfasts along with many other pre-arrival concierge services are offered. They also offer a small meeting room for up to 15 guests with food and beverage services. Cooking classes and other food-related functions will take place there, and the big push is the local and organic products which will be utilized in their menus.

For anyone interested in looking at a new business venture, My Personal Chef, Inc. is for sale in a thriving market with a valuable client list ready for anything! All equipment and rental is also included in the sale price as well as the client list and pertinent information to make a smooth transition. Contact Debbie at: 607-569-3767 or debmychef-at-aol.com. Congratulations, Debbie!!

1987

Steve Cobble married the love of his life and has two beautiful children, Stephen age 8 and Isabella age 10. Steve shares, "I'm still chained to the stove pulling what hair I have left out of my head." He's at Spazio, a small Italian-style cafe in Braintree, MA, for the last six years. "I guess this suits me for now, but eventually I'll try to break out into something else. Maybe I'll be a mountain biker, a postman, or a policeman, or a Park Ranger, but that's for when I grow up." Steve continues to be an avid mountain biker and all-round bike nut, living to "ride his bike at least three days a week." His wife Kelly, works as a curator for the National Park Service. They own a home in Quincy, MA and he would love to hear from his classmates and former chef-instructors cobblestv-at-gmail.com.

1989

Elizabeth (Marshall) Beaumont and Britt Beaumont are in Surprise, AZ, and share their fond memories of NECI in the early days. "That first year and all the great people we were with are cherished moments in our lives. It is a very good part of who we are now. (NECI) builds the essence of not only careers but also our lives as husbands, wives, and parents." beth.beaumont-at-cox.net.

David Horner has moved but remains in Vermont. He would love to hear from his classmates. dhorner2-at-verizon.net

Elaine (Deal) Frauenhofer has moved back to northwestern CT with husband Denis (who is also a chef) and their two little girls. Elaine runs the kitchen for the Catholic School in Torrington where their daughters attend and Denis is the chef for the students of the Nutmeg Ballet Company. This has been a great experience, preparing meals for kids and staff from all over the world who come to "strange little Torrington" to study ballet in "this small but excellent school of dance." But a change is beckoning and Elaine is looking to expand her wings...she would love to hear from you zitafrau-at-aol.com

1991

Carlos Silva has been the US Army for ten years as a training officer for the National Guard in Washington, DC. He is currently the Commander of the Combat Arms Training Detachment which is a training team within the Guard that conducts pre-mobilization training for units before they go to their assigned sites prior to overseas duty. "We teach basic infantry skills to soldiers who have not been in combat roles, .ie., cooks, mechanics, supply personnel, drivers, etc. These soldiers make up a large percentage of casualties in our current operating environments due to what is called the '360 degree' battlefield." Carlos has been out of the kitchens for about six years and enjoys his position as an instructor in the Army. "It may be hard to believe but the Army is less stressful to me than being in the kitchen!" carlos.m.silva-at-us.army.mil.

Mark Gold is the chef at the Three Star Orange County Performing Arts Center in Costa Mesa, CA, one of the brightest new restaurants to open in OC in many years! It's chic and tres moderne, with a curved glass facade, sleek high-sided booths and a petite bar. Chef Mark is turning out some terrific food in the Leatherby's Cafe Rouge, having turned up the heat from a slow simmer to a rolling boil! Chef Mark is leaving his patrons dying for more of his creations and is satisfying the very particular of palates. Congratulations, Mark!

Nick DeMayo is in Virginia. chdfdeek-at-aol.com.

John (Jack) Campbell has owned and operated "Nellie's Deli" in Gulf Breeze, FL for three years now. It's a 40-seat, fast-paced deli, with some catering offerings but specializing in making fresh, homemade soup, salads, sandwiches and pasta. "This is my first business," says Jack, "so it's been a real learning experience." jkcmpblk-at-yahoo.com

1992

Kris Springer has been a full time instructor at Connecticut Culinary Institute for the last 18 months, teaching classes from career management, nutrition, basic skills, knife skills, American regional, European cuisine, wine and beverage, garde manger, his personal favorite, meat fabrication. "I try to install all of the values I have learned, especially those I learned from NECI. Students are much different today from what I remember, with many challenges." Kris and his wife Melissa live in Wilbraham, MA with their three children, Ethan age 12, Sarah age 9, and Olivia age 6. Sarah and Kris study Bonsai together! Kris is traveling to a show in Ghent, Belgium this year. chefnit-at-yahoo.com.

1993

Matt Crudder has been given a new opportunity within Sodexho and is now the Executive Chef at the Gannett Headquarters in McLean, VA. Congratulations, Matt! mcrudder-at-gannett.com

1994

Fernando Aracama is chef/owner of UVA, an eclectic restaurant in Makati City, in of the Philippines. This is his playground in Makati's commercial hotspot where the hard-working chef-owner has an avid imagination and "keen sensibility" to make possible foie gras with porcini broth, daikon radish and pickled ginger, or pasta with spiced shrimp and pickled green mango. No standard fare here! Patrons rate this as "Definitely Uva-Licious; UVA-Irresistible!" He would love to hear from his classmates! ffaracama-at-yahoo.com.

1995

Heather Terhune would love to hear from her classmates. Heather remains in Chicago, IL. h.terhune-at-sbcglobal.net.

Eric Nunamaker has a new e-mail address and would love to hear from his friends at NECI. shoregour-at-verizon.net

1996

Philip Handley is in Atlanta, GA and would love to hear from his classmates. handleypip-at-hotmail.com.

Erik Atkins is in NH, would love to hear from classmates. atkins78-at-msn.com.

1997

Jason Wright is Executive Chef at the Brewster Inn in Cazenovia, NY. There he also conducts cooking classes for the public along with his Sous Chef and Executive Pastry Chef, both of whom are from the CIA. The public learns how to use certain local ingredients to prepare dishes ranging from appetizers to soups to entrees and desserts. These classes include pasta, fish, chocolate desserts and souffles. Local restaurateurs also attend these classes to supplement their knowledge and expertise in their own establishments, picking Chef Jason's culinary brains during these classes. For more information on the Brewster Inn, check out: www.thebrewsterinn.com.

1998

Rod Morris would love to hear from his classmates. rodnmorr7-at-aol.com

Ben Spungin is Pastry Chef at Bernardus in Carmel Valley, CA. You can see him at www.flickr.com/photos/bernarduskitchen/419470073. We're impressed! lovinsurlife-at-aol.com

Kenneth German is Chef de Cuisine at Faraday's Restaurant at the Isle of Capri Pompano Park, Pompano Beach, FL. He's looking for a Cook III, baker and a sous chef! bigchefken06-at-yahoo.com

John Dykeman "I am using all the skills NECI taught me and those learned along the way and I am enjoying the challenge of running a full service upscale market in Westport, CT. I use products from local vendors and go to Hunts Point, Bronx, NY, to get all my fish, produce and meats. It's a scene!"

Matt Birong is the new owner of Eat Good Food in Vergennes, VT! Matt brings an extensive background to the Eat Good Food outlet as he has cooked for a year in NYC and several years each in Boston and Burlington, VT. Birong's desires to be in the culinary world started when he washed dishes for NECI when he was a teenager in Essex, VT. After a few years as a head chef at one Burlington restaurant, and a stint as assistant chef at Leunig's, Matt decided to be his own boss. "Basically I'm just building on what's already working (here). I am adding a larger variety of lunch options, more sandwiches and a larger selection of fresh-baked breads as well as building on the breakfast menu. The community likes this place and I'm just going to offer up some more options." Congratulations, Matt!

1999

Paul Pleskach shares he started out in 2004 with "purchasing a catering business from a German chef that was in business for twenty plus years. I acquired much of his clientele and built upon that. Not much later I wanted a great place for people to eat San Diego-inspired Mexican food, so I opened San Diego Taco! Of course, everything is fresh and from scratch..." sandiegotaco.aol.com

Sarah Bohlinger is currently the Quality Assurance Chef for Lancaster Foods, an East Coast wholesale produce company. She would love to hear from her classmates. sarah-at-lancasterfoods.com

Erika (Connell) Cooper has begun work with a new company, ChefsLine, a culinary hotline service for home cooks. This is a live cooking hotline, staffed by professional chefs, offering culinary expertise for those home cooks who have burned the roast beyond recognition, or have a turkey dilemma, or don't know what certain recipe terms mean. ChefsLine was featured on CBS The Early Show Today, so check it out at www.cbsnews.com/stories/2007/04/09/earlyshow/contributors/tracysmith/main2662824.shtml and you will see Erika on the homepage! You should also check out www.chefsline.com to learn more about this unique service. Erika and husband Kevin Cooper(graduate 2001) have relocated to Green Bay, WI.

2000

Klaus Lotter is making his debut interview on national television on ABC in April . The segment includes promoting the Parrotfest Weekend at Indian Lakes Resort (a tribute to Jimmy Buffet fans) and he will be preparing a tropical dish while being interviewed. klauslotter-at-hotmail.com

Brian Williams is living and working in Chicago, IL, and would love to hear from his classmates. chefbkw-at-sbcglobal.net

Kerrie White is in Des Moines, IA, and would love to hear from her friends. whitekerrie-at-excite.com

Erin (Dankert) White is the Chef at the Farm Shop at Kluge Estates, a huge winery in Charlottesville, VA, where her husband, Tim White, 2001 graduate, has been named the Executive Sous Chef at the Boars Head Inn in Charlottesville, where they have recently earned a four Diamond rating from AAA for the 20th straight year. They enjoy their son Alex, age 3, and would love to hear from classmates. tim_erin-at-comcast.net Check their sites out at: www.Boarsheadinn.com and www.Klugestateonline.com.

2001

Demitrie Phillips is the Executive Chef and part owner of a Mediterranean restaurant in Memphis, TN, but is looking for new potential possibilities for movement into other areas. meditrina2006-at-netzero.net

Eben Leonard has been the sous chef at Chef Todd English's restaurant in New York City, Olives. He has now accepted the position of Executive Chef at the Todd English Bonfire restaurant in the Boston Park Plaza Hotel! In January Eben joined Chef English and others as "Todd English and his Proteges" cooked at the James Beard House! Congratulations, Eben! eleonard-at-toddenglish.com

Joseph Mazza is working at Spice Restaurant in Pittsfield, MA, and is living in Savoy, MA. If you are interested in seeking a pastry chef position, Joe would love to speak with you! He would love to hear from his classmates. themadchefj-at-hotmail.com.

Kim Levy is in New York. kimruth-at-nycap.rr.com

Gavin Kaysen has been chosen as one of Food and Wine Magazine's Best New Chefs for 2007! Gavin is Chef of El Bizcocho Restaurant at Rancho Bernardo Inn in San Diego, CA, and is among the youngest ever to be awarded the honor. Gavin will travel to CO to prepare an exclusive tasting dinner at the 25th annual Food & Wine Magazine Classic in Aspen, June 15-17, 2007. "This has been an amazing year for me," Kaysen stated. "I am so honored to be in the company of the outstanding chefs chosen by Food and Wine this year." Gavin has worked under a number of renowned chefs since his graduation, including Robert Curry at Domaine Chandon; Jacky Vuillet at Auberge de Lavaux; and Marco Pierre White at London's Michelin-starred L'Escargot. Congratulations, Gavin!!

2002

Melissa Gorham is working with the National Food Service Accounts (i.e., Sodexho, Ben & Jerry's, Bruegger's Bagels, Zanterra Parks and Resorts and most recently, McDonald's) conducting market research in order to stay abreast on industry trends and to suggest products to increase revenue. When applicable, Missy works with her partners to create specialty coffee drink recipes. Melissa.gorham-at-gmcr.com

Wiley Frank would like to hear from classmates poncharee-at-gmail.com

Rossanna Diaz-Knack is in Brookline, MA and is hoping to get in contact with classmates. romadima-at-yahoo.com

John Ricardo is taking the restaurant, Wianno Grille, to the next level at the request of its owner, David Peckham of Hyannis, MA! The restaurant seats 60 in comfortable beige booths and a bar with marble top that runs the length of the room. The restaurant was the old Windjammer Lounge across from the Hyannis Airport and Chef John Ricardo is on his way to an exquisite menu, calling it creative American cuisine with a little bit of everything, a little Asian, a little French, a little Mediterranean. He is putting an emphasis on natural and organic ingredients and using local products. He makes as much as he can from scratch, including salad dressings, soup stocks, mashed potatoes, desserts. Chef John was born into a cooking family and began his career in Plymouth, MA at the Sheraton Inn and at Wavery Oaks. His first cooking job was at 14 Union at the Plymouth Marina. Congratulations, John!

Aaron Hooper certainly has been traveling around the world! From the Thailand Tattler Best Restaurants for 2007, Chef Aaron is described as "a master of his metier and Da Maurizio affords him a perfect opportunity to shine. " Chef Aaron has been cooking at Da Maurizio, which has won the best overall restaurant award in Phuket, Thailand, and is located in one of the most romantic settings on Phuket. He has also been working in San Francisco, China, and Bangkok, Thailand since graduation. Check him out at www.thailandsbestrestaurants.com/2007/restaurants/damaurizio.html

2003

Peter Janiak is in San Francisco, CA, and would love to hear from classmates and grads. bvi_pete-at-hotmail.com.

Abbey Clarkaclark@21chotel.com

2004

Deborah Archibald would love to hear from her classmates. chefdeb_06-at-yahoo.com

Carl Dooley is in Milton, MA, and would love to hear from his classmates. dooleycarl-at-hotmail.com.

John Shaw has been included in the Sun Journal, River Valley edition, among the Celebrity Chefs in Maine. John is a native of Maine and is Executive Chef at The Kennebunkport Inn. He has previously worked at several renowned establishments including Windows on the Water in Kennebunkport, and Old England Inn in Stowe, VT. His creative talents shine in dessert production, baking and food preparation, perfect for Comfort Foods. Congratulations, John! johnshaw10-at-hotmail.com

Ryan LaFoley is still residing in Bozeman, Montana with wife Hilary. He has started his own private chef business, catering to a small clientele in a private ski and golf resort called The Yellowstone Club. For more information on this club, just google it! We did and are certainly impressed! He cooks for folks like the owners of Robb Reports Magazine, the CEO of Fox News and HBO. link rlafoley-at-mac.com.

2005

Adam Washburn is currently in IL and would like to hear from classmates adamemily-at-sbcglobal.net

2006

Brannon Fetzer is working and living in San Diego, at the Barona Casino. He was at Chive Restaurant as Sous Chef after working for Chef Gavin Kaysen at El BizCocho. He is currently Chef de Partie at the Casino. Brannon is looking to make a switch however and become a manager at one of the restaurants there. bfetzer-at-barona.com


They Shall Be Missed

Elizabeth (Liz) Mackey died unexpectedly on April 2, 2007, at her new residence in Brighton, MI, after recently beginning a new job. She was the daughter of Richard and Maureen Mackey and was a 1997 graduate of NECI. She had been employed for a number of years as a chef at various restaurants in the Boston area, and for the past five years, she had combined her other love of caring for children as a nanny and professional cooking for private families. Her funeral was held at the Edwards Memorial Funeral Home in Milford, MA on April 10, 2007.

A Montpelier first year student, Matthew Lee Malaglowicz died on April 10, 2007, from injuries he sustained in an auto accident on April 8th. He is survived by his parents, Greg and Teresa Barker, Joseph Malaglowicz, and three siblings, nephews, nieces, and grandparents. His funeral service was scheduled for April 18, 2007, at the Settegast-Kopf Co. at Sugar Creek, TX.

A short note from Sandy

We need to hear from our alumni and stay caught up on your successes, your life-changing events, and your plans! It makes all of us so proud and happy to hear about what you are doing, what you are learning and what you are contributing to the culinary world. You are the greatest ambassadors for NECI, a tribute to what we stand for and the best recruiters for the future. So, sit at your laptop now, click on your email to sandyw-at-neci.edu and write, write, write!!!!!