Fran Voigt

August 18, 2008 - Today marks the arrival of Karen Nevin, the new Director of Alumni Relations at NECI. Her first task is putting together the August on-line newsletter, so the receipt of this message is a measure of her quick mastery of one of her responsibilities.

Karen will also be taking on the leadership of developing activities that serve alumni and the school. One of the most important will be in the area of student recruitment. Karen plans on creating a program which provides assistance, training and materials to the alumni as they help in our student outreach efforts. She will be working in coordination with Orrick Nepomuceno, the Alumni Association's president, and the executive committee to fully develop the program. We expect to build on several successful regional alumni events.

Meanwhile, the new board of NECI met for the first time on July 16. Both alumni members were in attendance, and made invaluable contributions. I want to thank both Jessica Raia-Long (AOS Culinary Arts 2001) and Jeff Miller (AOS Culinary Arts 1987) for taking time out of their busy lives to return to Vermont and work with other board members to guide NECI into the future. Their commitment, tough questions and thoughtful suggestions are a real asset to the Board.

The next Board meeting is scheduled for September 22 and 23. In preparation, Board Chair, Pete Mihajlov will be visiting Vermont to meet with the executive team and evaluate finances. He will then be able to review in detail everything he learns with the Board. A top priority continues to be work on the proposed strategic plan. The core of the plan is to convert to non-profit status, to apply for regional accreditation, and to hire my replacement. The goals have been reported before in my message, but since the changes are quite fundamental, I think some mention of them again is prudent.

You may remember that the weather is always a topic of conversation in Vermont. We are glad July is over as it was the wettest on record. The ground is saturated, farmers cannot get into their fields, and there has been some flooding. But the entire state is greener than ever with comfortable temperatures during the day and cool evenings. The tourists from the Deep South are just amazed because, reportedly, much of the vegetation in that area is brown and temperatures hovering around 100 degrees every day. Those of you who were in residence in the summer might remember how beautiful and comfortable the state is this time of year -- a good way to end this message.

Best wishes,
Fran

	Orrick Nepomuceno

My Dear Fellow Alumni,

One of my favorite quotes is from Winston Churchill:
"We make a living by what we get, but we make a life by what we give."

I am pleased to announce that earlier this month, Hunter Satterwhite (Vice President of the Alumni Association Board), Chef Paul Lynch (Director of the Alumni Association) and I have pledged a combined total of $2,500 to the NECI Alumni Association. Each of us feels fortunate that we are in a place in our careers where we can make a financial contribution to our school. But this is only the start of a long journey.

The Alumni Board is looking for those individuals who want to make an impact today and in the future for NECI, either financially or through volunteering. Our committees are looking for determined volunteers to make a difference.

If you are interested in getting involved, please contact me at 919-845-0805 or via email at orrick-at-dickwray.com.

It only takes the difference in one to influence many.

Regards,
Orrick Nepomuceno
Essex 1996

	Karen Nevin

I have been here at NECI for three days now and have successfully put together my first Alumni Newsletter! It may not be what you are used to, but it was important to me to get it out in a timely fashion, so please excuse its brevity. Moving forward, I promise to include the alumni articles that you love as well as more in depth information in the "Where Are They Now?" column.

I am incredibly excited to be working for NECI and look forward to getting to know all of you. I may still be trying to find my way around the office, but I am looking forward to my phone ringing with calls and my email filling-up with news from each you. So, please let me hear from you soon -- 802-225-3232 and email -- karen.nevin-at-neci.edu. I know that good times are ahead for us.

Karen Nevin
Director of Alumni Relations

	Benjamin Dorr

by Stephani Kononan, NECI Marketing Coordinator

Benjamin Dorr, who will be starting his advanced studies in the Bachelors Degree in Culinary Arts with a specialization in Wine and Beverages Studies at NECI this September, was asked questions on why he chose NECI.

Prior to attending NECI, Ben was a dishwasher at Rathbone's Restaurant in his hometown of Camden, Maine. Rathbone's, which earned a four star AAA rating during its second season, was owned and run by two NECI graduates, Matthew and Sarah Crosby Vokey (both AOS Culinary Arts 1996). For the Vokeys it was the qualities they saw in their employee -- a strong work ethic and a hands-on learning style -- that made NECI and Ben a perfect combination. For Ben, hearing first hand from Sarah and Matthew about their experiences at NECI helped him choose which culinary school to attend.

When asked about Ben, Sarah Vokey had this to say. "Ben Dorr was one of our favorite employees. Matthew and I put him through the paces, but Ben kept up and worked his way through the ranks. We were so pleased that he chose NECI. We knew that it was the perfect place for Ben. We have seen him grow from an enthusiastic dishwasher to becoming the top in his class at NECI."

Rathbone's, Sarah and Matthew's first venture, closed after four years of operation. Today the couple runs The Thorndike Creamery in Rockland, Maine. For more information, please visit www.villagesoup.com/thorndikecreamery/

NECI: Why did you pick NECI?
Ben Dorr: Both of the Vokeys spoke so positively about their experiences at NECI. They also shared with me that they felt I had the right qualities to be a good fit. So when it came time to apply for school, NECI was the only college I applied to.

How has your NECI experience been so far?
It has definitely lived up to its reputation. Going back to school after time off was hard. But being in a small class and learning material I was interested in made all the difference.

What parts of the experience have you enjoyed the most so far?
Information at NECI is not spoon-fed to the students. If you want to know more, you need to ask. I have found that asking chefs about the things they enjoy doing and then picking their brains for more information to be very fulfilling.

What have been the most challenging aspects of being at NECI?
The transition from Maine to Vermont wasn't too challenging, although I do miss the ocean. I quickly learned that I needed to be flexible. For example, I needed to be willing to change my sleep pattern regularly. That said I feel like 90% of what I've accomplished at NECI has been due to my willingness to be flexible and my drive to make things work.

What are your goals for after graduation?
After graduation, I would like to travel to Honduras and earn my scuba diving certification. While I don't currently plan on pursuing a traditional culinary career, the degree I will have earned at NECI will always play a role in my life. I have learned tangible skills here and that will continue to be a plus, whatever I do in the future.

If you know anyone who might benefit from a NECI education, refer them to us! All students who are referred to NECI by an alumnus will receive a $1,000 scholarship. Make a difference in someone's life -- send NECI your student recommendations! Prospective students can reach us through NECI's Admission Department toll free at (877) 223-6324 or by visiting online at neci.edu.

NECI has recently been working on a partnership with Cabot Creamery here in Vermont. The purpose of this duo is to strengthen the recognition of our brands through cooking demonstrations, marketing materials and trade shows. By combining our marketing and financial resources we can both reach audiences we would not be able to separately.

Our kick off event will be at the Hudson Valley Food and Wine Festival on September 6 and 7. Gourmet magazine is sponsoring this event for over 20,000 people. Please contact me if you are interested in marketing your establishment in connection with this partnership. We are looking for NECI grads who use Cabot cheese in their kitchens, so let us know and we can help market what you do!

Mark Molinaro
'98 Montpelier
mark.molinaro-at-neci.edu

For those of you who were in Montpelier for the flood of '92, I am sure you can relate to the weather we have been having recently. It has rained every day for almost two weeks and last week we got hit with three inches of rain in less than an hour, resulting in a wall of water rushing down State Street. Not quite as dramatic as people canoeing down Main Street, but many people flashed back to that crazy day when those of you in bake-shop were told to keep making cookies as the water came up through the drains (instead of saving the wine cellar, much to Mark Davis' utter dismay...). Talk of constructing Arks has subsided and we are actually seeing some sunshine.

We are gearing up for another September start and looking ahead to some short blocks come March. Usually, I try to provide a nugget of insight, along with a hot job or two, but this time I am coming to you for help.

As Alumni, you have contact with so many people in all facets of your lives. I am asking you to look at the people you know who are currently working in the industry and are ready to make the formal leap to a NECI education as Advanced Placement students. In the past we have set up great programs for groups of AP students who came in January for prep and enrolled in the second year in March. These programs were well received; I have good memories of the participants, how successful they were as students and all that they are doing now in their careers and their lives.

I know it is hard for anyone to look at a valued member of a strong kitchen brigade, but if you know someone who would be a great candidate for Advanced Placement or you could pass this information on to other food service professionals you know, we would really like to send them some information. We are offering a scholarship range from $1,000-$3,000 depending on industry experience. This is in addition to the $1,000 scholarship given in your name as an Alumni Referral.

This is a very important time for NECI as we grow with our new programs while bolstering the AOS culinary program, which has always been the core of the school. Please contact me with any questions or comments you have, or if you have someone in mind, please have them contact me as well for more details. I can be emailed at david.hale-at-neci.edu.

David Hale
Director of Career Services

It was just a few short years ago that we began to see the possibilities in online learning at NECI. We began with an online internship component, in order to give our students on internship a "real time" reporting experience. We have learned a lot since then and have developed many hybrid courses -- courses with on-the-ground foundations that are supported with online materials. We fully recognize that we cannot wholly translate what we do to an online environment, but we absolutely can offer students more "bang for the buck" as we continue to deepen our courses with supplemental material.

Instructors are embracing technology and many are beginning to put digital records of their techniques online for their students. This helps to reinforce the material for students who want to watch a technique over and over again. Others, using blogs, website links, discussion boards, and other e-learning tools are enhancing their residency courses. Not all of NECI's hands-on learning can transfer to an online setting, but opportunities to use technology abound. NECI Online has integrated several courses and more are on the way this term. Courses currently offered include:
-- Nutrition
-- Sanitation Theory
-- Effective Teaching in an Online Environment
-- History, Flavor and Culture
-- Sustainable Harvest
-- Leadership and Communications
-- Applied Nutrition for the F&B Industry
-- Menu Engineering
-- Baking Food Theory
-- Intro to Visual Art and Design
-- Innovation and Creativity
-- Writing courses
-- Culinary Math
-- Operations Management
-- Kitchen Garden
-- Ethics
-- Meat Fabrication

This is only a partial list! Our course offerings are expanding every term! Click here to see our online course descriptions and to register.

Be sure to contact us if you have suggestions for courses, or even if you would like to teach a course! We welcome Alumni support!

Peg Checchi
Chef Instructor/Distance Education Coordinator

Can you make the cut?

Food Network is currently casting for a new cooking competition series and is looking for professional chefs who want to test their culinary skills against those of their peers. Four competitors will race against the clock; their food judged on taste, creativity, and presentation by the experts. Three are eliminated during the episode, and the one remaining will be named the ultimate winner. Each segment is only one hour long. Therefore there is no lengthy time commitment for the chefs.

The Food Network is seeking dynamic, outgoing, experienced chefs in the New York/Tri-State area. Men and women, any ethnicity and cooking specialty are encouraged to apply. The show will be cast and shot in New York City.

Are you the best chef in the house? Do you have what it takes to excel amongst your peers?

To apply, please fill out submission form via the link: casting.citylightstv.com/ChefCastingapply.htm
Or, for more information, email ChefCasting-at-citylightsmedia.com

By David Hale, Director of Career Services

This is a quiet time for job postings, and not much has come across our desks. This unique opportunity came through this week and only applies to a handful of our alumni. I am posting this as a hot job to illustrate the range of places that value our alumni, check it out:

Hawthorne Valley Dairy Farm

Our organic and biodynamic dairy is looking for a full-time cheese maker and dairy plant manager to join our team. HAWTHORNE VALLEY FARM DAIRY was founded in 1980 and is an established and growing business that makes yogurt, cheeses, and quark in its on-site dairy plant, using milk from our own cows. Located in the Hudson Valley of New York, HVF sells its line of dairy products at its own full-line natural foods grocery store here in Harlemville, NY, at its stand at New York City's renowned Union Square Green Market, through markets in the Berkshire and Albany areas, and some products are sold throughout the Northeast through distributors.

Some cheese making experience is required, as is a passion for farm-fashioned, artisan cheese. Other qualities that are essential are a willingness to be part of a team, the desire to learn, careful attention to detail, a strong work ethic, high standards, and the desire to create delicious and attractive products that reflect our respect for food and our commitment to quality. (A sense of humor and a good nature are also appreciated!) We are seeking an enthusiastic and inspired individual to develop the dairy's product line and outlets and strengthen our current and future positions.

Hawthorne Valley Dairy is part of a dynamic and exciting organization called Hawthorne Valley Farm that includes a sixty-cow dairy herd, a 15-acre market garden, a full-line natural foods and grocery store, an on-site dairy processing plant, and a Community Supported Agriculture program.

Located in the hamlet of Harlemville, Hawthorne Valley Farm is about 35 miles southeast of Albany. It is twenty minutes from Hudson, New York; a half-hour from the Berkshires of Massachusetts (well-known for its cultural, arts, and outdoor offerings); 2.5 hours from New York City; and 3 hours from Boston. The area offers the combination of a quiet and beauty of a rural setting, accessible outdoor activities, and the amenities and attractions of metropolitan areas. This is a full-time position that offers an excellent benefits package; salary range is commensurate with experience.

Please send your resume to Laura Manchester (HVF, 327 Route 21C, Ghent, NY 10275), email to Laura-at-HawthorneValleyFarm.org or fax to 518.672.7457 (to the attention of Laura).

Sous Chef, Prepared Foods, Whole Foods, Charlottesville VA

The start date will be between 8/4 & 8/15. Starting pay (depending on experince) is $12 to $15 an hour. We never work more than 40 hours a week (which is great if you are coming from the restaurant world for quality of life). The benefits are the best any grocer can offer: 20% off all groceries (also for your significant other), WFM will pay for your medical, dental, vision after 800 service hours (5 Months). IRA's, stock options, advancemnet oppotunities. CVL WFM will be getting a new green built store soon.

Charlottesville has a ton to offer: Lots of live music, restaurants, colleges, national park & this is a family friendly town. Central location for the east coast. CVL rocks!

For more information, contact Chef Sean Walsh (1995 Graduate).
Cell: (434)409-019
Email: Sean.Walsh-at-wholefoods.com

Private Chef
A Private Estate in the Seattle area is looking for an exceptional Chef. The Chef coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers (employees or contracted) engaged in preparing and cooking foods to ensure an efficient and exquisite food service. The Chef assists in the planning, purchasing and management oversight of kitchens and any other food service or storage facilities at properties. The Chef participates in all party and function planning including menu and selection of caterer, as needed.

Requirements for this position include:
• Associate's degree in related field and ten plus years related experience and/or training; Certification from renowned culinary institution preferred
• At least 6 years experience in a high end establishment after internship gaining knowledge and experience in the profession.
• Excellent culinary skills, which include a broad repertoire of food styles and ethnic dishes
• Experience preparing meals and dishes from scratch
• Excellent organizational skills, ability to prioritize tasks

Strong benefits package includes competitive wages, fully paid medical/dental insurance, 401k; paid vacation and paid training.

To apply to this position, please send a resume to seattlerecruiting-at-gmail.com with the title Chef in the subject line or fax a resume to 206-254-9201. For more information, please call, Chef Chet Wallenstein (NECI class of '99) at 206-409-5568.

Brian Roche (AOS 2004)
Is now the General Manager of La Verdad in Boston, MA. La Verdad is an authentic Mexican restaurant which won best Mexican Restaurant in the USA by Bon Appetit, March 2008.

Erik Geiger (AOS 2003)
Is now the Pastry Chef at Maggiano's Little Italy in Jacksonville, FL. Last winter Erik came in third in the Chocolates of the World 2008 Chocolate Dessert competition with his Triple Chocolate Hazelnut Tiramisu.

John Dice (AOS 2005) and Mariah Coe (AOS 2004)
John and Marie are pleased to announce their engagement! Mariah is currently the morning Kitchen Manager at Sel De La Terre in Natick, MA and John is a cook with Aramark at Fenway Park.

John Drinko (AOS 2007)
Is currently the Sous Chef at L'Antibes, a small French restaurant in Columbus, OH. John is preparing to go back to school at Ohio State University to get a degree in Food Sciences.

Nicholas Matush (AOS 2007)
Has been working as the Lead Cook at the Little Palm Island Resort in the Little Torch Keys, FL.

Jeremy Driver (AOS 1998)
Is the Chef de Cuisine for BLT Restaurants "Bistro Laurent Tourondel" located within the Ritz Carlton Hotel and Casino in San Juan, Puerto Rico.

Brad Kaeser (AOS 2007)
Is currently cooking part time at the Dancing Bear Lodge in Townsend, TN. He and his wife have begun plans to start an organic farm to supply area restaurants.

Doug Rennie (AOS 1986)
Is the owner with his wife of Just Rennie's Catering and Cookie Company in Evansville, IN.

Michael Harris (AOS 2002)
Is the Chef/Owner of Red Roze Catering, a personal catering service. Michael has frequently been seen performing cooking demonstrations on the Sunday Morning Show of WUSA9 in the DC area.

Michael Trombetta (AOS 1999)
Is the owner of Farm to Belly, a personal chef service. Mike will compete in the "Blazing Pans Mountain Chef" cook-off at the Lake Tahoe Autumn Food & Wine Festival on September 6, 2008.