Message from the President
It's been a busy week at NECI as both the Program Advisory Committee (PAC) and the Board of Directors have been in town. An enjoyable aspect to these meetings is connecting again with the extraordinary alumni who donate their time and intellect by working on these committees. Paul Lynch, Michael Geldart and Melissa Close all serve on the PAC and spent two days thoroughly reviewing our programs and advising us on the many changes we are considering. Jessica Raia-Long and Jeff Miller are the alumni representatives on the NECI Board of Directors. The Board of Directors, including Jessica (Jeff unfortunately could not be here) received the report from the PAC and have been working on additional issues to continue and support the good work of NECI. An added treat was having Orrick Nepomuceno, your Alumni Association president, attend the Board meeting on Wednesday morning to report on Alumni activities.
We are fortunate to have so many alumni who make their way back to Vermont for a visit. They come back to find their old instructors, visit old classrooms, and show their families the old downtown haunts.
In August, for the first time in NECI history, we are having an on-campus Alumni Reunion in Montpelier. Karen tells me that she is already getting a great response to the invitation that she sent – and that some are coming from as far away as Texas to attend. What a great way for everyone to gather and relive "the NECI way!" I know there are many activities being planned and we are really looking forward to showing off everything that your school and its students are doing now. You will see that students are still building their culinary skills by working side by side with their chef instructors in our restaurants. You can stop by Main Street Grill or La Brioche to see them in action!
It is always gratifying to me to have our alumni visit. NECI is strong because of the passion and care of each of you. Our future continues to be built on your reputations and successes. I look forward to welcoming many of you back to Vermont and catching-up with all that you have been doing.
All the best,
Fran
Letter from your Alumni Association President
I just got back from a trip to Vermont where I updated the NECI Board of Directors on all of the work the Alumni Association has done over the past year. Karen Nevin, the NECI Alumni Relations Director, and myself expressed to the board the need for the school to keep in constant communication with the alumni community especially in light of the current campus unification and proposed changes to curriculum. But more importantly, I reminded the board that the alumni are one of the most important assets to the school.
What was most pleasing for me was to hear from the administration that they recognize the need for the school to stay in touch with the alumni community and the importance that we all bring to the ultimate success of the school. Many reiterated that the changes at NECI are being made with the school's best interests but also with the alumni in mind.
To that end, I encourage all of you to make your voices heard by letting Karen or I know your thoughts on the direction the school is taking. If you really want to make your interests known to the school, I suggest that you get involved with the Alumni Association as either an Alumni Ambassador or a Board member.
In this month's newsletter, you will find more information about the Board of Director nominations that are taking place right now. If you can participate in a conference call meeting once a month and lend your expertise, I ask you to consider being nominated to these very important positions.
If you have any questions about becoming a board member, feel free to call me at 919-607-1246 or email me at orrick-at-dickwray.com. You can also contact Karen Nevin as well.
Regards,
Orrick Nepomuceno
Essex 1996
Early on and unbeknownst to Terrie Kohl (AOS Culinary 1998) her culinary journey was unraveled before her, taking twists and turns and taking her to unexpected places. But it has been a journey she has enjoyed, and quite honestly, she is eager to see what is coming around the next bend.
It all started with Terrie sitting on the counter of the kitchen, watching her mom getting ready for the next bridge club meeting. Mom stayed at home, while Dad worked in the insurance business. It was a classic middle class upbringing with lots of entertaining on the weekends. Terrie loved the parties: the tasty appetizers, the pretty cocktail napkins, the buzz of the blender making daiquiris and pink squirrels. Her mom loved to entertain and never made the same thing twice - so early on, Terrie learned all about throwing parties and being the hostess with the most!
But it wasn't always a party. Terrie remembers once sitting at the dinner table until 10 pm just because she did not want to finish the Brussels sprouts. Terrie never learned to like the Brussels sprouts - though she learned to love liver with ketchup! Mom continually experimented in the kitchen and tested her culinary creations on the family.
It wasn't long before Terrie was making dinner once a week for her father after her mother went to work and waitressing at a local restaurant. She tried college but quickly decided that a degree in social work wasn't in her future. While working those waitress jobs, Terrie watched the food service distributors call on the chefs. This was a job she thought she could do - working in the restaurant industry but with better hours.
Terrie was soon hired as a food service broker managing 43 manufacturers and 16 distributors. She loved it and grew with the company until she was the in-house broker at Sysco. In the meantime, Terrie had the entertaining bug from her mother and was having fun getting together with her girlfriends for a monthly dinner. Whenever it was Terrie's turn to host she lovingly spent time researching an ethnic themed meal. Her friends loved her dinners and told her she should be hosting these events for a living. Terrie thought that was a possibility, but knew she'd need some credibility. She could see that culinary school would be in her future.
But the journey took a turn first. A broker position in the non-food division at Sysco opened up. Terrie figured that if she wanted to open her own business, knowing more about the other side of the hospitality industry was a good idea. So she was hired by Sysco and immersed herself in 3-ply plastic bags, paper goods and everything else that wasn't food related.
Terrie had taken control of her culinary education by researching meals with her friends and selling food and non-food stuffs to the industry. By the time Terrie turned 40, she was ready to move out of corporate America and to pursue her own dreams. She had been keeping her eyes and ears open for culinary schools. Once while young, her family had traveled through Vermont and she remembered loving state. When she found the NECI booth at the National Restaurant Association Show everything clicked - there was a culinary school in Vermont - perfect! A visit to Vermont, a chat with the chefs and the seven-to-one ratio made the decision easy. Terrie packed up her life and headed to Vermont.
Terrie soon found herself in classes soaking up every tip and piece of advice she was given. Her favorite classes were the ones where she had no experience. Pastry classes were wonderful! Terrie remembers the beautiful desserts, tarts and cakes that could be found in the display cases at NECI Commons. Working the line cook stations at NECI Commons quickly told her she didn't want that kind of pressure in a job. Knowing exactly how many are coming for dinner and exactly what you were serving was her kind of work and staying in catering filled that bill.
The Vermont countryside was also a draw for Terrie. Whenever possible she'd hop into her car and explore. Visiting Cabot, Von Trapps, Shelburne Farms, King Arthur's Flour and Ben & Jerry's were added bonuses to her NECI education. And the fall foliage would stop her in her tracks!
Terrie's first internship was at the Montauk Yacht Club in the Hampton's on Long Island. Though the club was not open for business until May, she arrived in March to help get things ready. The place was full of culinary interns from across the country and globe. Once open, Terrie worked in catering, the outdoor kitchen and procurement of goods in the store room. In her spare time, Terrie worked at the South Hampton Bath & Tennis Club and for a private caterer catering to private homes. What a different world it was! Homes with terraces to the ocean, a foyer decorated like a rain forest, and the hostess who couldn't answer the question, "where is the broom and dustbin?"
When Terrie arrived at NECI, she had a dream that she kept to herself. "Move over Julia Child, here I come" was a mantra that she'd keep telling herself as she soaked up everything she could at NECI. So it was much to her surprise when she received a scholarship from Les Dames d'Escoffier, an organization supporting up and coming female chefs where she received a plaque and scholarship from Julia Child herself! Terrie flew into Boston for the awards ceremony at the Westin - Copley Square. What an amazing day! Terrie continued to pursue culinary excellence by applying for many scholarship programs. She was honored as a runner's up for a James Beard Scholarship and an NRA scholarship.
Terrie returned to her old stomping grounds in Des Moines, Iowa to finish her education and final internship at the Downtown Des Moines Marriott.. Unless she was willing to leave Des Moines there was nowhere to go at the property. So Terrie moved about to further her skills and worked for Pioneer Hi-Bred as Catering Chef, The Embassy Club as Sous Chef, then on to Catering Chef at Drake University where she became more adept at personal cheffing for the President and First Lady and their in-home entertaining.
While she was working, Terrie started to offer cooking classes in her church's galley kitchen. This was something new. She really enjoyed sharing all that she had learned and making the experience fun and unique. By 2003, Terrie knew it was time to strike out on her own and she established Country Club Market. She provides cooking classes, catering and has a monthly live stint on a local television show. The pineapple has become her logo for Country Club Market which is the international symbol of hospitality, or welcome.
Terrie loves to get involved. She has developed a relationship with the Iowa Culinary Arts Institute and works with the students to prepare for ACF competitions. Terrie keeps busy in her community. She does demonstrations for the local technical school, bakes weekly for her church bakery providing yummy goodies, and loves to donate to silent auctions. Recently, she participated in a silent auction for Best Buddies, a mentoring program for people with learning disabilities. Terrie had agreed to donate a class for eight. There she stood in her chef whites, describing what the winner would experience. Next thing she knew the bidding had started and everyone wanted her. As the bidding went up, Terrie started to cheer and jump! The winning bid was $600 and Terrie was thrilled to be able to raise that kind of money for an organization she cares so much about.
Food competitions at State Fairs are common and over 12 years ago Terrie started judging the food competitions at the Iowa State Fair! Country Club Market is now the sponsor of the Catered Cuisine Division which includes 8 different classes and a class for intermediates. Catered Cuisine isn't just about taste but also includes presentation, what Terrie calls the "wow" factor. She described how the difference from taking first and second place could be as small as how interesting or unique the garnish is. The Fair takes place the first week of August and she can't wait!
Terrie encourages all NECI students to challenge themselves daily. It's important to go beyond what is being taught in the classroom and to do research, go to the library, immerse yourself and get off the beaten path. If you are assigned a project - make sure it is on something you know nothing about; that way you will learn something new! Terrie thinks it is important to challenge the chef instructors -not only to learn all they know, but to encourage them to reach further and bring their very best to the classroom.
With a life surrounded by activities that are linked together through the food industry, Terrie wonders what will be next. Will that TV show take off? Can something be done with the 4,000 cookbooks she owns? Perhaps more teaching is in her future? No matter what comes, Terrie will continue to share her passion for food, her generous hospitality, and her desire to make the world a better place. There aren't many bumps on the road, but the next turn is coming, who knows what will be around that bend?
It's Time to Return to NECI for the Alumni Reunion 2009!
NECI Alumni Reunion - August 23-25, 2009
Montpelier, Vermont
Make a trip down memory lane by coming back to Vermont in August for NECI's first Alumni Reunion. Spend time with your old friends and instructors, hang out with Chef Michel and remember the good times at NECI Commons, hear all about what is happening at NECI and its future. Take a tour of the campus, check out the shopping in Montpelier or visit Vermont Butter and Cheese Co. Enjoy a great sustainable barbecue on the Vermont College green, try a sample of what the student's are practicing at the cafeteria or La Brioche, and celebrate with your classmates at the Reunion Banquet.
It's a great year to return to Vermont. Everything you need is on the 2009 Alumni Reunion website.
We can't wait to see you!
SCHEDULE of EVENTS
| Sunday, August 23 |
| 11 am-5 pm | Registration and Welcome |
| 1-4 pm | Annual Meeting of the Alumni Association |
| 2-4 pm | Reminisce with Chef Michel & Howard Fisher!
Take a trip down memory lane! |
| 5-7:30 pm | Sustainable Barbecue and Alumni Mixer
Eat locally and think globally. This will be a zero waste event! |
| Monday, August 24 |
| 8:30-9:45 am | NECI Today and Tomorrow
Provost Paul Sorgule will update alumni on all of the exciting things happening at NECI. |
10-11:30 am &
1-2:30 pm | Choose from a selection of Alumni Workshops:
– Operational Effectiveness with David Miles
– Baking and Pastry tips with Chef Adrian Westrope
– How to Advance Your Career
– Slow Food with Chef Josh Gibbs (1998 AOS)
|
| 2:30-4:30 pm | NECI Student Panel & Sharing NECI in Your Community
Hear about what it's like to be student today, and learn how you can get the word out about NECI |
| 5-6 pm | Vermont Artisan Cheese Tasting and Mixer
Enjoy a sampling of Vermont artisan cheeses and visit with your friends! |
| 6-8 pm | Alumni Reunion Banquet
Enjoy a fabulous meal prepared by NECI's students |
| Tuesday, August 25 |
| 8-9:30 am | Campus Tours |
| 10-11:30 am | Tour of Vermont Butter and Cheese Co.
Visit one of the premier artisan cheesemakers in the country! |
| |
NECI Alumni Association Seeks Board Nominations!
Do you care about NECI? Want to make a difference? Are you willing to reach out to NECI's students and interns? Want to work with similarly committed grads to support NECI? If so, consider running for a position on the Alumni Association Board of Directors!
Board members meet by conference call once a month. Current projects include supporting and running the Alumni Ambassador Program, conceiving the First Annual Alumni Forum in Boston, and developing the Distinguished Alumni Award.
To nominate someone, complete the brief nomination form. Nominations will be taken until Friday, July 24th. All alumni will be able to vote for their choice for Director in August. If you have any questions, contact Alumni Relations Director, Karen Nevin or Association President, Orrick Nepomuceno.
Graduation 2009 - NECI style!
As graduation day approached, NECI waited with bated breath to hope (I mean really hope) that the skies would clear long enough to enjoy the outdoors. It had rained for most of June, and the chances just didn't seem likely.
The day broke with blue skies, mingled with slightly threatening clouds. The grass was damp from overnight storms, but nothing could damper the enthusiasm of the grads and their families as they descended on the Inn at Essex to celebrate commencement.
Though the day's primary focus was on the students, NECI alumni took an active role in the events. It was a great pleasure to see Michael Rhoads (AOS Culinary 2006) accept the 2009 Distinguished Alumni Award. Michael spoke to the graduates on the importance of seeking every little bit out of the opportunities presented to them. And he encouraged them to find a mentor to learn from. Michael was presented with a beautiful handcrafted cutting board and a plaque from the Alumni Association. Congratulations Michael!
To continue the alumni motif, Steve Stoufer, (AOS Culinary 1997) NECI chef instructor, addressed the students before presenting the NECI faculty. Steve enthusiastically shared a wonderful poem that he wrote for the occasion, telling the graduates that the possibilities were endless and all they learned at NECI will serve them well as they imagine the future.
I have excerpted the end of his speech and the poem:
"NECI is a small school, connected through a network of graduates and professionals to a vast sea of opportunities. You came to this school and learned. You gained knowledge, skills and experience that at this moment enable you to imagine what might be. Today's imagination will be tomorrow's reality.
"With all due respect to Emily Dickenson and Dr. Seuss, I give you my own emulsion:
Possibility Pool
Infinite possibility
Dwells within you.
Your dreams swim like fish
In a colorful stew.
Escoffier to Adria, D Medicci to Childs
Mod One become Alumni
And dreams run wild ---
Possibilities limitless as the bright sunny sky.
Love for food and for wine…
Even learning to flute.
Your passions were nurtured,
At this institute.
Mix, marinate,
Simmer and stir,
Go forth and create
From the place where you were.
To learn and to grow,
You came to this school.
Your dreams await you.
Now jump in the pool!
Keep learning, keep practicing, if not, it's all moot.
Your journey just begins as graduates of The New England Culinary institute.
Finally, we were pleased to have Joshua Duda, (AOS Culinary 1999) Executive Chef of Simon Pearce Restaurants, welcome the new graduates into the alumni ranks. Joshua noted that the graduates will encounter incredible opportunities as they pursue their dreams. He encouraged the graduates to stay connected with NECI and to get involved with the NECI Alumni Association. The network of NECI Alumni is strong and extends around the world and a resource that they can count on over and over again.
What an incredible day! And we welcomed 249 new alumni to our ranks!
You can check out the photos of graduaton (and purchase them) at Shutterfly.
NECI's Little Piece of Green Heaven
Hidden behind a fence, in a back corner of the parking lot by the NECI cafeteria, is a little piece of green heaven. Jeffrey Ferrell (AOS Culinary Arts 2003) has taken the VC (Vermont College) Garden under his wing and feels that life is now complete. He's cooking and teaching, as a NECI chef instructor, and cultivating the food he cooks.
After graduating from NECI, Jeffrey worked in New Orleans for a few years. Ready for change he and his wife moved to Chicago. After two and half years as a Sous Chef at Le Lan he was jaded, tired from working 90 hours a week and knew this wasn't how he wanted to live his life. In the kitchen he was losing sight of how the food got to him. So he broke away and went to work at City Farm in Chicago.
Working for The Resource Center, a non-profit subsidiary of City Farm, he helped to fundraise, promote and develop programs and learned all he could about growing vegetables. This felt true to Jeffrey. He knew he had to keep farming.
Jeffrey moved to Vermont with his wife and worked for a short time at Stowe Mountain Resort. But his dream was growing veggies and soon he was working for Pete's Greens. He did everything - 14 hour delivery routes, harvested crops, loaded CSA's, built green houses and cleaned chicken coops. He remembers clearly how hard it was to harvest 35,000 pounds of sweet onions. It was backbreaking work.
Somehow Jeffrey needed to find a middle ground. He wanted to keep farming, but bringing the fruits of his labor to the table was just as important. A phone call to his mentor, David Hale, led Jeffrey to a chef instructor position at NECI. And the discovery of the little plot of land waiting to be cultivated.
Anyone who ate in the NECI cafeteria this spring saw the seedlings over by the windows. Jeffrey encourages the students to get involved with planting and nurturing the garden. The garden will never produce enough vegetables to supplement the cafeteria. So Jeffrey's goal is to teach the students the value of cultivating what they are cooking in the kitchen. The students can bring home and practice their culinary skills on what they have harvested. There is a difference when you are cutting up the carrot that you grew and pulled from the ground.
Jeffrey now considers his life a trifecta of satisfaction: Food / Cultivation / Teaching. It's a complete life - one he is cultivating here at NECI.
By Mark Molinaro, Director of Career Services
CHEF POSITIONS IN THE KINGDOM OF BHUTAN
An Executive Chef who has worked with many NECI interns is looking for one or two lodge chefs for Aman Resort in the Kingdom of Bhutan. Each position would oversee all aspects of an 8 or 16 suite lodge kitchen. Everything is prepared from scratch - breakfast, lunch and dinner. A large portion of the job will be teaching the staff the fundamentals of working in the kitchen. A two year commitment is expected with one week R&R after six months, one month annual leave after one year and a ticket back home. The standard expat package includes lodging and food.
Aman Resorts is also looking for a Pastry Chef with experience.
If you are interested, send Chef Patrick a short email with an attached CV.
Patrick Sullivan
Executive Chef, Amankora
Kingdom of Bhutan
psullivan-at-amanresorts.com
www.amanresorts.com
To find more Hot Jobs, check out NECI's Alumni Job Board at HOT JOBS.
STAY TUNED!
Chef Adrian Westrope and Chef Dan Tabor have been selected to participate in an upcoming Food Network Cake Challenge! Date and time of filming is still up in the air, but they will be looking for some NECI grads to give them a hand. Check back here to find out what's up and when to watch!
NO CRYING IN THE KITCHEN
You know where that saying comes from! Chef Michel's book has become a must summer read by everyone here at NECI. The book received a fabulous review, which you can check out HERE.
Chef Michel is also selling the must have t-shirt of the year! If you'd like to purchase one of the t-shirts, contact Chef Michel directly. The t-shirts cost $15 each (plus shipping).
Have you been trying to find someone from NECI? Do you want some advice from the legions of NECI alumni? Why don't you use the Alumni Newsletter to get the message out? I am happy to include in the Where Are They Now Notes requests for contact or help. If you want to reach out to the NECI alumni, let us know!
2008
Paulette De La Rosa (AOS Culinary Arts) has perfecting her treenut free baked goods. She attended the Fancy Food Show in early July to showcase her new company named The Whirling Whisk Baking Co. She had a really great experience and got a lot of interest from retailers. Paulette has expended her brand into cookie and brownie mixes, and selling her products retail. Her goal is to stay away from adding preservatives. Paulette's web site is finally up:
www.thewhirlingwhisk.com. She's only got five products up but more will be added soon.
2007
Garth Fournier (AOS Culinary Arts) dropped us a quick note. He is now the Sous Chef at the Saxtons River Inn in southern, Vermont. Garth reminisced a bit about the tough days at NECI. Thanks for getting in touch!
2006
Melissa Lopez-Jackson (AOS Culinary Arts) sent us a quick update. "I moved back to Vermont and currently reside in Windsor. I've been working as a morning Sous Chef at The Quechee Club and I have a fabulous and flexible schedule that gives me plenty of time to be with my son and family, and that's really hard to find when working in a kitchen. I also got married about two weeks ago to my wonderful husband and best friend of three years, Josh. And last but not least, I am expecting my second child in January 2010. Yes, I have had my hands full but I'm very happy with my new life here in Vermont." Congratulations Melissa! It sounds like your life is full!
2004
Rob McDaniel (AOS Culinary Arts) referred a prospective student through the Next Generation program. If this student comes to NECI, they will receive a $1,000 scholarship in his name. Thank you Rob! Rob is currently the Executive Chef at SpringHouse Restaurant at Crossroads in Alabama.
Jennifer Mindell (AOS Culinary Arts) also caught up with Chef Michel on Facebook. Jennifer owns her own restaurant in Richmond, VA called Café Gutenberg. She too is reading Chef Michel's new book!
2003
Shane Coffey (AOS Culinary Arts) is making a difference in Aspen. Shane was recently written up in an article on how local chefs are making a difference in how Aspen eats. He is the executive chef at LuLu Wilson and using local ingredients. To read the story, click
Here.
2002
Steve Kuney (AOS Culinary Arts) is the Executive Chef of the newly opened Crepe Cellar Kitchen & Pub in Charlotte, VA. You can read the review of the new restaurant
Here.
Lyndon Larson (AOS Culinary Arts) has just opened a new street burrito and taco wagon named L's Burrito & Juice Company. He promises a northern New Mexican experience that can't be found on the streets of Charlottesville, VA. Sounds fun!
Alex Tung (AOS Culinary Arts) has returned from retirement to his old job as Executive Chef at Tapenade in Steveston, British Columbia. It looks like folks are happy that he is back at his old haunt. Check out the restaurant review
here.
2001
Rob Sargent (AOS Culinary Arts) dropped us a note. He is the Chef de Cuisine at Sage Restaurant in the Odawa Casino Resort in Petoskey, Michigan. His wife,
Maria Harrington (2001 AOS Culinary Arts) has a cake business called Sweet Maria's Confections. Their son Riley James was born last summer and will be celebrating his one year birthday soon. Congratulations, Rob and Maria!
Tim White (AOS Culinary Arts) is the executive chef at The Mingo Room in the Graceland Inn & Conference Center. Tim has been closed while redesigning the new lunch and dinner menus. The reopened restaurant was written up recently. Check out the review
Here.
2000
Amy Nack and
Andrew Martin (AOS Culinary Arts) sent us a wonderful update. "We just moved to Missoula, MT. Andrew is the executive chef of a restaurant called Cafe Dulce. It is a northern Italian style restaurant with a focus on seasonal and local products. It is in a beautiful location. And the owner is a really nice guy and he and Andrew seem to click very well. As for me, I will soon start working there as well. I will be in charge of the pastry department. They have two beautiful pastry cases that were imported from Italy. One is dedicated to strictly Gelato, and the other one will be for all the pastries. Missoula does not really have any good pastry shops. There are tons of bread bakeries but nothing that focuses on the finer pastries. I am excited. And our son, Samuel, will be starting Kindergarten this September." It's great to hear from you guys!
1999
Josh Short (AOS Culinary Arts) got in touch with Chef Michel through Facebook. Josh raves about Chef Michel's book, "No Crying In the Kitchen". Josh is currently working down in Charlottesville.
1997
Ken Edwards (AOS Culinary Arts) got in touch recently with a great job opportunity to post on the NECI Alumni Job Board. Ken is the executive chef for Metz & Associates at the JM Smucker Company. Thanks for thinking of NECI! The Alumni Job Board is a great way to find good employees!
Raymond Li (AOS Culinary Arts) decided to drop us a note after reading the "WHERE ARE THEY NOW" section of the newsletters where it is great to hear updates on old classmates. Raymond has been living in Hong Kong for the last 10 years and has been working for the Hong Kong based airline Cathay Pacific Airways as the Assistant Manager Catering Planning for the last several years. He would love to get in touch with old classmates. If you want to get back in touch, send
Raymond an email.
1996
Torben Ohlsson (AOS Culinary) is planning a trip to the Adirondacks this summer and hopes to make it up for the Alumni Reunion in August. Sounds like a perfect vacation!
1993
Jill Hayes (AOS Culinary Arts) sent us a few notes to let us know what's going on. Jill is the Food Production Manager at Northern Michigan University. She and a team of colleagues attended the UMass Chef's Convention in Amherst, MA to compete in the American Culinary Federation K3 Mystery Basket Team Competition. Jill was thrilled to tell us that her team took the highest score (36.5 out of 40), as well as a gold medal. They upset 13 other teams from around USA and Canada. The team were all honored to receive a gold medal as this rarely happens, especially as they had two of the hardest judges in the country. In Jill's words, "it was a great day to be a NMU Wildcat as well as NECI alum!" Congratulations Jill! You make us proud!
Steve Jackson (AOS Culinary Arts) let us know that he just started his ninth year as the executive chef for the Chicago Bulls.
Amelia Rappaport (AOS Culinary Arts) is a partner of the Woodstock Farmers Market in Woodstock, VT, which was recently recognized by the National Association for Specialty Food Trade as one of the Retailer's of the Year. Great work, Amelia!
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! www.necialumni.com
Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu
