Message from the President
As Vermont finally begins to escape the throes of a winter with the most snow I can remember, most of us here are beginning to anticipate the start of the growing season and the sense of renewal that accompany it. Serious farmers will try hard once again to grow another crop of produce to help distinguish our tables. And all of us at NECI will endeavor to respect the growers' efforts by using the proper preparation techniques and service to create the ultimate reward for our diners, a memorable meal.
To want to satisfy customers meal after meal, day after day, requires a sense of pride in one's work, a sense of professionalism, that our best teachers and graduates model. These people and the standards they represent are the foundation of the quiet esprit of the NECI alumni.
Our challenge is to foster that esprit by making sure that the institution does not waiver from the concepts that have distinguished its existence. Small classes and hands-on learning are our mantras. However, without the culinary care demonstrated by our best teachers and graduates, those small classes and opportunities to train in real food services simply do not matter.
As we prepare the institution for a transformation and the arrival of a new generation of leaders, it is very important that some of our best graduates become members of a new board that will convene for the first time on July 15th. This new board will have as much responsibility as any group to ensure the School does not lose track of its identity while adapting to the ever changing needs of the food service industry and the students preparing to work in it.
At their graduation ceremony, NECI graduates receive a special pin. We hope that pin evokes a sense of pride, similar to the emotion captured by the marketing phrase created for the Marines: "The Few, The Proud." The fact is that NECI is the smallest of the good culinary schools. It provides the most intense training, its graduates distinguish themselves by being able to handle just about any task, and despite its small entering classes, many go on to distinguish themselves and gain national acclaim.
Our challenge is to perpetuate the basic training that has led to these outcomes. The new board will provide one avenue for doing this. If any of you might be interested, contact Tim Klauder, the President of the NECI Alumni Association, at tklauder-at-blodgett.com or dianelisevick-at-neci.edu.
Thanks in advance for your consideration - and continuing support.
Fran Voigt
By Diane Lisevick, Director, Alumni Relations
What Peggy Grote (2001 AOS Culinary Montpelier) loves best about her job is that there is no "typical" day. As personal chef to the Dean of the Vermont Law School, her schedule is flexible, affording her more free time than most other chefs would ever have. Whether she prepares a luncheon for a group of 20 students, a quiet dinner for six colleagues, or hors d'oeuvres for 200 guests at a book signing, no two days are ever the same. "The Dean and his wife entertain quite a bit on behalf of the school, and given the location in Tunbridge, VT, it makes sense to entertain at their home. The closest restaurants are a 30 minute drive into Hanover, NH."
Being flexible is nothing new to Peggy. "I'm the mother of two sets of twins. Yes, that's right. Two sets of twins, three years apart. Both my grandfather, and my husband's grandfather, were twins; with those odds, it's not unusual to have multiple sets in a family. Although I was shocked when I heard the news the second time around."
While her children were still small, Peggy began thinking about a culinary education. "Cooking had been a part of my life since I made my first pizza from scratch at age 13. As a teenager, I cooked for my Dad and three sisters, and prepared food for family reunions and holidays. I was enrolled in cooking classes at the vo-tech school in Springfield, VT. So I approached NECI, and thank heavens they said no! Time for a reality check: with young children at home, attending school would have been too difficult. However, when the youngest set of twins finally reached high school age, I re-applied, and with huge support from my husband and kids, commuted from home. The timing was right and I loved it."
As a personal chef, Peggy has free rein in designing menus for her eclectic clients' events. The local cooperative grocery store in Tunbridge, which she managed for five years, offers a variety of produce and locally raised meat. The Dean's home garden and three nearby organic farms are a source of produce. Whatever can't be found in the area can be sourced in Hanover, where Peggy shops weekly.
"This job is my dream job. I'm doing work that I enjoy; preparing 4 to 5 course meals for six people is a dream come true. Being home by 9:00 pm with everything but dessert dishes put away is also great not only for me, but for my employers. I have freedom and flexibility. I'm paid a salary so when the Dean and his wife travel, I'm not fretting over finances. I meet fascinating people, and bottom line, I truly love the people I work for!"
Peggy's advice for NECI students
Just because you start on one path doesn't mean you will stay there. I worked 50 hours a week for the co-op and catered events part time for five years. This led to my current position.
Work hard! Always do the things that may not be your job, but you know they need to be done.
Treat everyone the way you want to be treated, with respect, whether it's your employee or the truck driver. People respond with more enthusiasm if you let them.
Be creative. Don't get in a rut with your food. Look elsewhere for inspiration, whether it's cookbooks, magazines, or walking through a farmer's field.
Always have a goal to strive for. It can be cooking lessons in Italy, or a house in the country. Keep moving forward- it makes life a lot more fun!
Diane Lisevick, Director, Alumni Relations
Philip Abbott (1999 AOS Culinary Montpelier) applied to NECI and was accepted three different times before enrolling. When he toured the campus during his senior year of high school, he met Chef Michel LeBorgne. "A group of five prospective students were walking through a kitchen where Chef Michel was working with six or seven NECI students. He asked each of us why we wanted to go to culinary school. My response was that I thought it was what I wanted to do with my life. Chef Michel got right in my face and said, 'When you KNOW it's what you want to do, come back.' Right then, I knew I wasn't ready. Hence, applying three times!"
Philip grew up in southwest Wisconsin and started working in a kitchen at age 15. He was introduced to the world of spices by his mentor, a classically trained French chef, who blended spices for his own use and for wholesale to restaurants. This chef developed vegetarian blends for Philip's use when he moved into a different kitchen. "When my mentor was ready to retire, he wanted to sell his business to me. I spent a lot of time researching the venture, and while it didn't come to pass, I learned a lot about the business from that research."
When he finally arrived at NECI with several years cooking experience, he turned down Advanced Placement in favor of starting at Square One, to learn the basics, even how to properly dice an onion. His first internship was at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida. "I saw a lot of people come into that kitchen who couldn't make the grade. I was immediately put in a rounds position and worked a la carte, banquets, pastry; wherever I was needed, I could fit in. That was due to my NECI training."
His second internship was in Napa at Auberge du Soleil. He stayed in wine country, cooking at Stella's, a winery whose restaurant was named the best new restaurant in Sonoma Valley in 2000.
With family in Wisconsin and Indiana, he and his wife returned to Indiana where he took an executive chef's position at a private club. "We bought this wonderful 1800s house on 20 acres of land which soon became our 'Money Pit.' After all was said and done, it was completely remodeled. I bartered wine and cooked a lot of meals in exchange for subcontractors' services," he laughed.
"With a wife and two kids, I knew I didn't want to spend the rest of my life in someone else's kitchen, working insane hours. So, after one year at the club, I left in November 2001 and opened the doors of Terra Spice Company two months later. The planning for this transition started long before, and all of the research I'd done years earlier when I'd hoped to buy my mentor's business really benefited me. I already had a repertoire of blends and spent a few months sourcing products, getting to know purveyors, and developing a catalog."
Terra Spice Company is a full line spice and dry goods company featuring original and custom blends. Only the cleanest and most natural products are offered, including a line of Certified Organic spices. www.terraspicecompany.com
"I had some hard lessons to learn those first three years. NECI was one of my first customers, and I remember Chef David Hale telling me that he'd like to buy my products, but the quality, packaging and service had to be consistent and had to be top grade. Every chef/instructor would be evaluating my product line; it was never a given that I'd land NECI as a customer because I was a NECI grad. And that was a good introduction to the reception I'd get in the real world, the restaurant world."
"We're located in Walkerton, Indiana, only 100 miles from Chicago and every Thursday someone from Terra Spice drives in, meets with chefs, and talks about our products. My philosophy has always been 'Be nice to everyone in the kitchen because you don't know where that line cook will be in five years time.' If that person has been treated well, he'll remember me and will be more receptive to hearing about my product. In my business, it's all about word of mouth, not advertising." Terra Spice customers represent the diversity of the culinary world, ranging from roadhouse BBQ joints to fine dining restaurants. "And every one wants to know what's new, what's the latest, such as today's fascination with molecular gastronomy!"
The physical plant of Terra Spice is small, only 1200 square feet. The 8' ceilings were converted to 13' to accommodate industrial shelving. The delivery and sanitation areas are in the back, there's one door for loading and receiving. An online order system is available. Everything is packaged to order. Product arrives fresh and is maintained in a year round 62 degree environment. "We have an industrial mixer, it looks like a cement mixer but is food grade, that can blend 100 lbs at a time. We blend exclusive mixes for customers and sign non-disclosures. We blend our own mixes and because we offer custom labeling, our products and blends are available in stores and markets throughout the country, but under another vendor's name. Squash Valley Produce in Vermont sells our products but under their label."
Terra Spice has a product line of 400 items, from vanilla beans to Tuscan and Middle Eastern blends to a coffee BBQ rub to Brittany sea salts. A two month inventory is maintained, but never more than two months. Products arrive fresh, and there is only a 4-6 month window of time during which a spice will remain volatile in a restaurant's kitchen. "If a restaurant's temperature is consistently 120 degrees, a spice blend may last only 6 weeks."
Over the next five years, Philip would like to expand the facility, have a bigger ribbon mixer capable of mixing 1000 lbs at a time, and would like to grind spices himself. He'll still work long hours, five or six days a week, and best of all, he'll still get to talk to chefs.
Advice to NECI students:
"Going to school gives you the historical and cultural perspectives on food. Pay attention and you'll come out a better cook. Keep your nose to the grindstone, and keep a good attitude. You may not agree with everything you hear, but listen anyway. NECI's purchasing class was key for me, emphasizing quality, service and pricing. It added refinement and new insight, and was critical for my business."
NECI to Help Train Vermont's Hospitality Workforce
Leveraging NECI's strong reputation for providing quality education, the Division of Continuing Education is launching a series of courses around Vermont this spring which are designed to help "upskill" hospitality workers around the state. This training, funded by the VT Department of Labor, will focus on both front and back of the house staff. Course topics include: World Class Culinary & Baking Basic Skills, Wine and Beverage Studies, Stellar Customer Service, and Supervisory Skills in the Hospitality Industry.
According to Jennifer McConnell, NECI's Director of Continuing Education, "Vermont is one of the nation's leading culinary tourism destinations. People are flocking to Vermont to experience the abundance of fresh artisan products, the fabulous setting, and the variety of culinary delights available throughout the Green Mountains. We want to help ensure that the people dealing most directly with the tourists are considered warm, hospitable, and world class. Vermont not only wants this reputation, it needs it."
Initially the training will be offered at no charge to Vermont employers and will be held in four locations around the state. "We surveyed hundreds of employers who are members of the Vermont Hospitality Council (a division of the state's Chamber of Commerce). We couldn't believe the amount of support and enthusiasm the survey generated," McConnell noted. "Several employers came forward and offered us the use of their facilities so we are in the process of determining locations and schedules."
The first sessions are scheduled for April at the Trapp Family Lodge in Stowe. McConnell says, "Some day we hope to offer this workforce training in locations outside of Vermont. For now, though, we are so pleased to be able to help local employers." For further information or to inquire about this opportunity, please contact Terri Taylor, Vermont Hospitality Institute Manager, at 802-467-3575 or at territaylor-at-neci.edu or by visiting www.neci.edu.
| Calling All Alumni and Affiliates The Alumni Association Membership Committee is looking for volunteers to act as Regional Ambassadors throughout the USA and the world. Our goal and mission statement is simply to engage, retain and develop membership in order to create a professional and social network of the New England Culinary Institute Alumni community. We want to reach out to alumni, to students about to graduate, and to students on their internships. The ambassadors' responsibilities are simple and are not time consuming - we know everyone is busy and time is precious! We have developed a low maintenance list of ambassador activities.
If you are interested in hearing more or would like to become an ambassador, please contact Alumni Board Member and 2000 AOS Montpelier graduate Hunter Satterwhite at 310.569.3349 or playboywest21-at-msn.com. He is located in Los Angeles, so just keep in mind the time differences if you do call. Thank you and we look forward to hearing from you all. |
Monday, April 28, 2008
Come one, come all! If you are anywhere close to the Philadelphia area, join such NECI luminaries as Chef Michel, Bob Bennett, Max Hansen, Louis Chabot and David Miles for a get together! Enjoy heavy hors d'oeuvres prepared by Max and Louis, bread, pastries and gelato compliments of Bob Bennett, and stories recounted by Chef Michel (aka Uncle Mickey)! The site is Max's carefully renovated and decorated post and beam barn in beautiful Bucks County, overlooking the Delaware River. For those who would like to make this a weekend get away, antique shops, numerous fine restaurants, and hotels are available within a five mile radius of Max's home.
Time: 6:00 - 9:00 PM
Location: 3758 Aquetong Road, Carversville, PA 18913
RSVP: dianelisevick-at-neci.edu, 802.225.3273
Directions: maxhansen3758-at-aol.com, 267.228.4715 | |
James Beard Foundation Awards
Gavin Kaysen (2001 Montpelier Culinary) has been named as one of six finalists in the James Beard Foundation category for Rising Star Chef! Congratulations, Gavin! http://www.jbfawards.com/content/2008-nominees
Alumni Week and Alumni Association Annual Meeting, June 16 - 22, 2008
Tuesday, June 17 - Friday, June 20: tours of NECI campuses
• Montpelier start: 10:30 at Harris Hall, ending at noon
• Essex start: 3:30 at Franklin Street, ending at 5:00
• Discount coupons will be given to alumni towards lunch or dinner at NECI outlets.
• RSVP required to dianelisevick-at-neci.edu
Wednesday, June 18: Tour of Home Bistro with Scott Stillman in Plattsburgh, NY
• Take a short ferry across Lake Champlain to see the oldest sous vide operation in the States.
• RSVP required to dianelisevick-at-neci.edu
Thursday, June 19: Continuing Ed program at Blodgett facilities with Tim Klauder
• "How to Promote Yourself and Make it to the Next Level"
• RSVP required to dianelisevick-at-neci.edu
Friday, June 20: Alumni Association Annual Meeting, Blodgett's Center of Excellence
• 44 Lakeside Avenue, Burlington, VT 05461
• Meeting: 5:30
• Dinner: 6:00
• RSVP required to dianelisevick-at-neci.edu
Saturday, June 21: Graduation at Trapp Family Lodge in Stowe
• 10:00 AM - 10:30 AM
Alumni Sightings - Boston
While in town to set up the NECI booth at the 2008 NE Food Service and Lodging Expo (April 6 - 8), Chef Michel and Diane Lisevick took time out to visit two local alumni at their restaurants. Executive Chef Nick Terrafranca hosted at 28 Degrees on Appleton Street, offering an eight course tasting menu that Chef Michel praised as perfection! Hard to choose a favorite dish... the dates stuffed with bleu cheese over frisée, the carpaccio with candied kumquats and gin, the scallops over parsnip purée and dates, or the chestnut gnocchi. We also had the pleasure to see NECI student Brian Limoges (2009 AOS Culinary) while he is on internship there.
Clio, where alumna Molly Loveday is Assistant Pastry Chef, was the site on Sunday night. Molly served the Liquid Timbale of Caramelized White Chocolate and Crunchy Salted Caramel Mousse. Heavenly!
And then the Expo! Many alumni and current students visited the NECI booth and had their photos taken with Chef Michel. All photos will be posted to the NECI Discussion Board with a copy emailed to each alum or student!
Those who stopped by were:
1984
Linda Schwartz
1990
Michael Kann
1991
Norm Grammer, Tom Bivins
1992
Pamela Wilkins, Mary E. McGrath
1993
Paul Jacques, Brian Nichols
1996
Carol Lenahan, Elizabeth Hamm-Burns
1998
Chad Jajczyk
1999
Tait Guthrie
2001
Erle LaBounty, Tim Ridge
2002
Joshua Clark, Nick Terrafranca
2003
Marc Zimmerman, Joe Carli
2004
Marci Jones-Kelley, Janicia Townsend
2005
Sarah Klein, Katharine David-Hays
2006
Chris Levitre, Brian Gadbois
2007
Shawn Cameron, Molly Loveday
2008
John LaMarque, Cindi Cooke, Alex Wilson, Narin Phanthakhot, Jenny Bemis, Priscilla Knowlton, Cassandra Goddard, Allisyn Cofiell, George Bartel
2009
Francoise Ip, Robert Gemma, Julie Adelsberger
Also stopping by to say hello to Chef Michel were NECI instructor Denis Boucher and Tanya Allen, daughter of Carmen Allen (1985) and Yuri Vyhovsky (1984)
We are saddened to learn of the passing of Mary Hoffert, wife of alumnus Paul Hoffert (1988 Montpelier Culinary) on Saturday, March 22. Many NECIans will remember Mary who worked at the Elm Street Café in Montpelier. Please send your condolences to Paul Hoffert and family, 1722 Maple Street, Bethlehem, PA 18017
We have also learned that alumnus Mike Hanrahan (1989 Montpelier Culinary) passed away in Avon, CO on March 11, 2008. He leaves his wife, Nancy and two children, son Torey and daughter Jamee. Please send your condolences to the family at PO Box 2462, Edwards CO 81632.
1984
Robert Bennett (Montpelier Culinary) was featured in an e-article from Phillyburbs.com. Entitled "Let Them Eat Cake," the article began with a description of the cake Robert constructed for President Ronald Regan's second inauguration, back in January 1985. This cake fed 44,000 people. He also baked a cake for Boeing which stood over 15 feet tall! www.americanharvestbaking.com
1985
Michael Nenes (Montpelier Culinary) is Assistant VP of Culinary Arts at the International Culinary schools at the Art Institutes.
1986
After graduating from NECI, Anne Loehr attended Cornell University's School of Hotel Management. She owned and managed international eco-friendly hotels and tour companies for over 15 years. During this time she also worked with the Kenyan government to create Kenya's national hotel eco-rating criteria, the first of its kind in Africa. After selling the hotels and tour company, she studied the skills of top quality leaders and coaches. She co-founded Safaris for the Soul (www.safarisforthesoul.com), leadership retreats helping senior managers find their organizational values and purpose. Anne has co-authored a series of leadership articles, spoken at national conferences, and has written articles for travel magazines. Her book "A Manager's Guide to Coaching: Simple and Effective Ways to Get the Best Out of Your Employees" was published in March.
John Radcliff (Montpelier Culinary) will be Executive Chef/Corporate Chef when the new ZED451 opens in Chicago in April. Today's Food Editor Phil Lempert reported on MSNBC.com that John's cuisine is "combining classic techniques with American contemporary flair and modern twists." www.zed451.com
1988
Eric Bradtmiller (Montpelier Culinary) is a "Master Taster" in training for American Culinary ChefsBest, an organization of professional chefs recognizing and honoring the best products in America. These chefs have been "sensory certified" to help the consumer make the best buying decisions. He describes the job of professional food taster as a "dream gig- no preparation or cleanup, just chilling in a big comfortable chair." There are about 50 executive chefs in the Bay area working part time for the company, and it dovetails nicely with Eric's stay-at-home father job. The program's culinary director is studying sensory analysis at UC Davis, so Eric is learning as he gets paid! And I thought I had a great job... www.chefsbest.org
1989
Beth Heath Ziegler (Montpelier Culinary) has started a personal chef business which includes home services and pet sitting.
Greg Lang (Montpelier Culinary) is sous chef at the Killington Grand Resort Hotel, Killington, VT and is active in the Central Vermont Chef's Association.
1992
James Fortier (Montpelier Culinary) wrote in. Since graduating, he has had the opportunity to travel throughout Europe, go to language school in Florence, Italy, operate a restaurant in England, work as Chef for the Marriott hotel in the US Virgin Islands, and for the past ten years, has been living and working in Asia. He has spent most of that time in Hong Kong. Currently he is the General Manager for Morton's, the Steakhouse, located in the Venetian Casino in Macau.
Pamela Wilkins (Essex Culinary) was an executive chef at a resort in Colorado but is now in voc-ed, teaching hospitality and culinary arts. Her son, Jericho Hendricks (1994 Essex Culinary) is building a website focusing on recipes, cooking methods and lessons.
Kurt Friese (Essex Culinary) sent us an update. While he is chef/owner of Devotay Restaurant in Iowa City, he wears other hats besides his toque! He publishes a magazine called Edible Iowa River Valley (www.EdibleIowa.com) and has written a book, expecting the galleys some time in April. He does a lot of freelance writing and serves on the Slow Food USA Board of Directors.
1993
Dave Snyder (Essex Culinary) is the Executive Chef/Owner of Halyards and Tramici restaurants on St.Simons Island, GA. www.halyardsrestaurant.com and www.tramicirestaurant.com
William Ford Fry (Essex Culinary) is the Chef/Owner of JCT Kitchen and Bar in Atlanta, GA. The restaurant opened in January of '07 and the cuisine is inspired by California's wine country. An explanation of JCT: these three simple letters identify the junction of rail lines.
1994
Stacey Hyde (Montpelier Culinary) brought us up to speed on what she's doing. Working for AVI Foodsystems, she has moved into the management end of things, running a dining hall on the campus of Alfred University in southwest NY state. She steps in to help the cooks with recipe questions and prep when needed, and helps the catering department plate up for larger functions. www.AVIfresh.com
Jericho Hendricks (Essex Culinary) will open his restaurant Thyme to Cook in Florence, MA in early May.
1995
Tina Cole (Montpelier Culinary) has been known as the Bread Lady in Montezuma, Kansas since May 2004! Working in the back section of a large building, she has four home ovens, three freezers, one refrigerator, a large mixer and a station wagon! Every Friday she loads up the station wagon with bread and delivers products to the towns surrounding Montezuma. She has taught at the local Community College for adults and the local summer kids camp. Her little bake shop has also allowed her to reach out to a few young adults with special needs who help with cracking eggs, washing dishes, using the food processor, glazing the Lemon Poppyseed bread, and topping quick breads. "I am enjoying my career very much; my schedule is flexible and I tell myself what to do!"
Scott Busier (Essex Culinary) is the Executive Banquet Chef at the Charles Hotel, Harvard Square, Cambridge, MA. www.charleshotel.com
1996
Bert Gill (Montpelier Culinary) is one busy alum! Featured in the April issue of Southern Living, Bert's cuisine is praised as having started a revolution of sorts with its focus on buying and serving locally produced ingredients! Bert and his wife, Tara, own three restaurants in Gainesville, FL: Mildred's Big City Food, New Deal Café, and Ti Amo! Mediterranean Restaurant and Bar. In his spare time, Bert co-hosts the television show "North Central Florida Flavor," now in its fifth year on the air, and coaches the local high school culinary team in the Pro Start competition. Having won the state championship, the team is headed to San Diego later this month. Bert has also sent three of his past employees to NECI, with a fourth arriving this summer for the BA Culinary Arts program. Thank you, Bert, from all of us at NECI!
1997
Scott Sorrell (Essex Culinary) and his family have left Hawaii and returned to Vermont! Scott has joined his former NECI instructor Josef Harrewyn as a chef and co-owner of Chef's Corner Bakery and Café in Williston. The Bakery was featured in an article in the Burlington Free Press. Josef is the baker and handles the pastries while Scott leads the crew making breakfast, lunch, and brunch items.
Tim Underwood (Essex Culinary) checked in. He and his wife Terri run their catering company, T. Underwood Culinary Creations, handling business lunches and catering formal affairs and dinners. Tim is also Executive Chef for Sodexo at a 200 bed hospital. He runs a program called At Your Request, which is an à la carte room service for patients. In addition he oversees the cafeteria, grille and salad bar operations as well as catering. "Best of all," he says, "at 2 to 3 in the afternoon, I am done with work and can go home and be with my family!"
Evan Lee (Essex Culinary and 1998 BA Service and Restaurant Mgt) is the Executive Chef for the Bitter End Yacht Club, North Sound, Virgin Gorda, BVI. He was a one time instructor for NECI, first at the Commons and then at H. Lavity Stoutt Community College in Tortola. Bitter End is family run and is touted as the world's finest water sports resort. www.beyc.com
Matthew Anderson (Montpelier Culinary) is Chef de Cuisine at Sapore Restaurant in Chesterland, OH. www.saporerestaurant.net
Nathan Henssler (Montpelier Culinary) is working at Sensi at the Bellagio in Las Vegas. The restaurant features Italian, Asian, American and seafood specialties. www.bellagio.com
1998
I spoke with Laura Considine Cole (Montpelier Culinary), chef/owner of 229 Parks in Denali Park, Alaska. Before I could complain about the cold March temps (about 30 degrees) in Vermont, she told me it was -12 F. that morning in Alaska. Her Executive Sous Chef is Steve Bunner, (2004 Montpelier Culinary).
Elissa Penczar (Essex Culinary) wrote in that after working in the industry, she decided to begin a new career as a teacher. She teaches Restaurant, Catering and Culinary Management to high school juniors and seniors. Her students operate a café for breakfast and lunch. "The great thing is that I no longer need to worry about food cost percentages and I'm on an academic calendar!" Elissa has also earned a MA degree in Career and Technical Education Leadership and is qualified to administer vocational schools.
2000
Brandon Fox (BA Food and Beverage Mgt) is the General Manager for Maple Street Catering in White River Junction. His family also owns Big Fatty's BBQ in Burlington and Hartford, VT. www.maplestreetcatering.com
Cybil Brown Talley (Montpelier Culinary) is the Director of Career Services at Le Cordon Bleu in Atlanta, GA.
Brian Pawlak (Montpelier Culinary) will be opening a restaurant in late May in Columbus, OH called Deep Wood. The front room (DW) will feature upscale casual cuisine, while the back room (Deep Wood) will be quieter and more refined.
2001
Anthony Vaughn Packard (Essex Culinary) is now a firefighter in Rutland, VT. He is in the process of starting a business selling tee shirts and providing an online recipe service.
Tim Ridge (Montpelier Culinary) now Executive Chef at the NE Aquarium in Boston. His pet project is a sustainable seafood dinner named Celebrate Seafood Dinner Series. This is a three course dinner paired with wine featuring three sustainable seafood choices. Tim does a cooking demo for the first and third courses, and a guest chef offers the second course demo. In the preparation of these dinners Tim works with the conservation department in choosing the seafood and developing the recipes. Tim is also working with the Chefs Collaborative on sourcing local and sustainable products for all of the sides. "Working in the field of conservation and educating people on making good choices is bringing me a satisfaction that I had not experienced in several years."
Joseph Allford (Montpelier Culinary) will be helping Peg White Checchi (1992 Essex Culinary) staff the NECI booth at the Chicago NRA show in May. He filled us in on his career. For the past four years he's been Pastry chef at Peterson's Restaurant in Indianapolis. After winning Best Pastry Chef in Indianapolis for two years running, he left last week to do wedding cakes at a bakery in Carmel, IN. He is also teaching Intro to Pastry courses at the Art Institute in Indianapolis. Joseph remembers Chef Peg showing him how to successfully make a flourless chocolate cake!
2002
Rossanna Diaz Madrid Knack (Montpelier Culinary) stopped into Harris Hall with husband, Ben, and 5 month old daughter, Ella Maria. Rossanna is a pastry chef at Clear Flour Bakery in Brookline, MA. They are hoping to move back to Vermont.
Congratulations to Jordan Mackey (Essex Culinary) and his wife Reanna on the birth of their daughter, Aria Violet Mackey on February 7, 2008. Aria weighed in at a very healthy 8 lbs, 9 oz.
Justin Dain (BA Food and Beverage Mgt) is the Executive Chef at the Reluctant Panther Inn and Restaurant in Manchester Village, VT. www.reluctantpanther.com
Luis Velez (Essex Culinary) is Chef de Cuisine at Brazo Restaurant in Portsmouth, NH. Brazo is owned by NECI alum Penelope Phelps Dieck (1998 Montpelier Culinary) and features Latin and South American cuisine.
Casey Turner (Essex Culinary) is currently working for Sysco Foods of Northern New England in Maine as a Marketing Associate. Working closely with clients, he does menu costing and keeps them informed of industry trends and ideas.
2003
Graham King (Montpelier Culinary) has joined a team of NECIans at The Liberty Tavern in Arlington, VA. Graham works with Executive Chef Liam LaCivita (1999 Montpelier Culinary) and Sous Chef Adam Barnett (2000 Montpelier Culinary). Graham bakes all of the bread early in the morning and then heads up the lunch service. He also bakes all of the baked foods for the Sunday brunch buffet. www.thelibertytavern.com
Robert Bankert (2003 Montpelier AOS Culinary and 2005 BA Food & Beverage Mgt) wrote in to let us know that fellow NECIan Jonathan Cambra (1999 Montpelier Culinary) was featured in Food Arts Magazine in the Spring/Summer Menu Preview! Good eyes, Bob!
Elizabeth Donnet Hughes (BA Hospitality and Restaurant Mgt.) and her husband own the Storm Café in Middlebury, VT. www.thestormcafe.com
Thomas Speaker (Essex Culinary) wrote that after 15 years in the restaurant business, mostly back of the house, he went to work for Sysco Foods. He has been with Sysco for four years and enjoys interacting with his customers and their staff. "If it were not for my education at NECI I would not be nearly as successful as I am today."
Tim Graham (Essex Culinary) is Chef de Cuisine at Tru in Chicago. He was listed as one of seven Rising Star Chefs in Chicago for 2008 by starchefs.com. A gala dinner at the Trump International Hotel and Tower on May 19th will feature their signature dishes plus cocktails and wine pairings. www.trurestaurant.com
2004
David Joseph (Montpelier Culinary) is Manager and Sous Chef at Café Miranda in Rockland, ME. Their website proudly proclaims "we do not serve the food of cowards!" www.cafemiranda.com
Steve Superczynski (Montpelier Culinary) is moving to Houston, Texas in April!
Janicia Townsend (Essex Culinary) married Ken Berrowa in March! Congratulations to you both!
2005
Benjamin Schrader (Essex Culinary) is the Executive Chef of the Roadside Bar and Grill in Duck, NC on the Outer Banks.
NECI Chef Instructor Emma Cutler was in Arizona in late March, and visited alumni John Hall and Joy Vargo (both Montpelier Culinary) at their restaurant, Canela Bistro, in Sonoita, southeast of Tucson. John and Joy were students of Emma?s five years ago. Canela Bistro was recently reviewed in AZCentral.com as a restaurant well worth the road trip! www.canelabistro.com
Katharine David-Hays (Essex Culinary) is chef at The Edge in Providence, RI. www.theedgecoffee.com
2006
John Engle (Essex Culinary) is a sous chef at Vidalia Restaurant, in Washington DC. The Washington Post recently published an article "When Soldier Food Gets Dressed Up for a Promotion." John, who had served in the Marines for 12 years, was quoted as stating that the food he sampled is a far cry from what he consumed while in the service. Good to know that K rations are improving!
Tara Gawor (Montpelier Culinary) is the chef at the Cider House BBQ and Pub in Waterbury, VT, which was featured in an article in the Barre Times Argus. What draws the public, and what is touted in the article, is the meat! It's "flavorful, plentiful and local - and augmented by a dozen southern side dishes and truly tantalizing homemade desserts." www.ciderhousevt.com
2007
Valerie Gemuend (Essex Culinary) has been in Hawaii since her second internship and is working at two resorts. She is focusing on baking, working full time at Hapuna Beach Prince Hotel at the Kohala Coast. She also works part time in the bakeshop at the Fairmont Orchid. Being in a tropical location has meant using tropical products including fresh local fruit, coffee, coconuts and macadamia nuts. She is seeing every aspect of baking, including making breads, pastries, and desserts as well as banquet desserts and wedding cakes.
Nicole Soule (Essex Culinary) is a line chef supervisor at the Sanibel Harbor Resort and Spa in Florida, where she has worked since graduating in June.
Nathan Gaudreau (Montpelier Culinary) is a Food Service Director at an assisted living facility in Florida. He is responsible for providing three meals a day, seven days a week for 170 residents. He plans special meals for holidays and offers chef demos as an activity. He does resident interviews to obtain diet information, plans menus, orders food, and resolves disputes. He meets with dietitians regularly to discuss residents who aren't eating or who require special meal preparations. "The work doesn't involve as much hands on cooking as when I did restaurant work, but it is a lot more creative when it comes to meeting my customers' meal requirements and planning special meals."
