I. Message from the President
II. Getting the Most Out of Giving
III. Making a Gingerbread House is Not for the Faint of Heart
IV. Even Harvard Graduates Come to NECI
V. Success Stories
VI. Win a NECIware Prize Pack
VII. Alumni Notes

December 7, 2006

Through the good work of Donna Hepinstall, the on-line newsletter continues to meet distribution deadlines.

I especially want to call your attention to a poignant article for the Holiday Season about Stephen and Barbara Guthrie. They are the parents of our graduate, Dan Guthrie, now deceased, who have been the most generous contributors to the NECI Scholarship Fund in the memory of Daniel.

Also, in the spirit of Holiday giving for the Scholarship Fund, read about the efforts of Whip Burks at Ben and Jerrys and the latest on new NECI ware, the net proceeds of which are donated to the Fund.

And lest there be any doubt about NECI continuing to attract quality students, read the profile about our Harvard PhD. You also will find recent news about NECI grads and an update on the NECIstore.

In closing, we hope that many of you who read the NECI on-line newsletter will give generously to the NECI Scholarship Fund this year. Our goal is to raise $100,000 for the Michel LeBorgne Scholarship so that its future is secured, and to raise the same amount for the Miles Scholarship, something that David Miles has funded annually himself in the memory of his father and is to be expanded to include David as well. Our financial goal for the Miles Scholarship is the same as the LeBorgne Scholarship, that is, $100,000. Any sized contribution is greatly welcomed.

For your convenience donations to the LeBorgne and/or Miles Scholarship can be made online at www.necistore.com. Be sure to indicate which fund you designating your donation to in the notes area when checking out. Or mail your donation to the NECI Scholarship Fund, 56 College Street, Montpelier, VT 05602.

Wishing you all the best for the Holiday Season...

Fran Voigt

For Stephen and Barbara Guthrie, giving never goes out of season.
Their model is especially useful this time of year as the steady stream of charitable requests can wear down even the most benevolent person.

"Our general practice is to give where we are spiritually fed," Stephen said. "Sometimes this takes some thinking, but it does help in eliminating requests which may have great merit but are not things that contribute to our own spiritual evolution."

The Guthries have established an on-going and impressive level of service to various communities, including NECI, through both active participation and financial support.

"If you really want to experience fullness or prosperity," Stephen said. "You have to give."

Stephen, a surgeon, and Barbara, now a retired anesthesiologist, traveled extensively over the course of about 25 years, providing specialized medical services to underprivileged patients, including a three-year stay during the mid-1980s in a South African homeland, one of the resettlement village established under apartheid legislation.

Now living in Detroit, the Guthries are involved with St. Leo's Soup Kitchen. Barbara takes her turn preparing meals, slicing big loaves of cheese and meat at home and twirling the lettuce in the salad spinner before bringing it to St. Leo's.

When the couple lived in New York City, they prepared salad every week, and occasionally the entree, for 300-400 people at a soup kitchen there, and on holidays they always made chicken, usually for around 500 guests. Barbara has found more people jump in to help around the holidays in Detroit, while the number of guests tends to decrease.

"We have three times the number of volunteers (around the holidays here)," she said.

Along with their hands-on involvement, they also donate 10 percent of their household income annually.

"That was hard, the very first time you had to write a check for 10 percent of the gross amount of your paycheck," Stephen said. "But after that first time it quite literally is an act done with great gratitude."

The Guthries became involved with NECI and president Fran Voigt through their son, Daniel, who died just months after graduating in 2001. In 2002 they established the Daniel D. Guthrie scholarship, giving the school a house they owned in Virginia, where they lived after moving back from Africa. Stephen said the donation was a useful and effective way to get that scholarship started.

"The scholarship is because we believe in what NECI (and Fran) do and we want to help build that," Stephen said. "We give of our time, our talent and our treasure because we have evolved a very fundamental and deep-seated understanding of what 'prosperity' really means and what our social contract ought to be."

While brainstorming decorating ideas for Ben & Jerry's Waterbury scoop shop, Regional Retail Manager Whip Burks ('01) began thinking not just outside the box, but outside his four walls.

Burks, who also serves as the head of the finance committee for NECI's alumni fund, is creating a little friendly competition among holiday bakers with a gingerbread house contest and, at the same time, sweetening the NECI scholarship fund.

The contest was open to anyone ambitious enough to construct an entry. The most popular house will be decided by the one that receives the most monetary donations. All proceeds will go to the scholarship fund.

Entries were delivered to the factory by November 30. The buildings are being displayed until January 1, and the winner announced on January 3. Prizes will also be awarded for best in show, most intricate, sense of humor, and best use of decorating element.

"Last year we built a gingerbread house in the shop. A lot of customers were taking pictures," Burks said. This year, Burks decided to get NECI involved and then extended the invitation to all comers. "We want to make it more fun for the whole community," he said.

But be advised: Making a gingerbread house is not for the faint of heart or pressed of time. The internet is a great source for templates, recipes, and advice, all of which emphasizes the need for planning and patience.

"This can take as long as you want or be as simple as you want," Burks said. "It was a huge cooperative project for my staff. Everyone got their hands in it. And guests really appreciate it; it?s got a nice smell to it. This is an opportunity to have some fun and bring holiday cheer to people."

Like many NECI students, Angel Custodio is completing his first year of study as an intern in a restaurant.

But unlike most NECI students, Custodio has a Ph.D. in genetics from Harvard, which makes him a rarity: a scientist in the kitchen.

"People say, 'You have a Ph.D. from Harvard, why are you here?' said Custodio with a laugh. "I get that from my NECI classmates and from my research friends."

But, he says, it is all according to plan.

"I'm interested in diseases and how they are tied to nutrition," he said. "I have always been interested in culinary arts and good eating so I decided to stop doing science for a while and explore this other passion."

Custodio's work at Harvard addressed a common inherited disease, hemochromatosis, in which the body absorbs too much iron. But moving from the lab to the kitchen was hard, he said, because science is a long process. Cooking is more immediate.

"I wanted a place where I could acquire culinary skills," said Custodio, a native of Puerto Rico. "I want to take the knowledge from the kitchen in nutrition and food production and understand what a chef goes through so I'll be able to better serve the science behind that."

"I have scholarly training and I know how to think independently. What I needed was the hands-on kitchen experience. NECI is conducive to acquiring the skills I needed."

Custodio, 30, is interning at Cafe Provence in Brandon under the direction of Chef Robert Barral, former corporate executive chef for NECI.

"Doing something 50/50 is not the answer," said Custodio. "I believe you need to choose your battle, pick a path. NECI will serve me well when I return to research."

But, he reiterates, it is not a career switch.

"That's the prevalent view, but I'm not a scientist running away from science," he said. "For me, the experience is most important, and how you twist it and morph it to your passion. NECI is making me a better scientist. It's exactly what I hoped for."

Mark Pumphret, Todd Belanger and Tim Klauder opened the NASDAQ Market live on national television on Monday, November 13. The NASDAQ web cam is live 24 hours a day, yet on the 13th it displayed the opening ceremony. Access the webcam at www.pitco.com/nasdaq.htm.

Gavin Kaysen was selected as the winner of the national Bocuse d'Or competition held at the NRA show last May. Gavin now is in his final preparation for the international competition to be held in France in January. Click here to read an article from the North County Times.

Greetings all! When I took over in purchasing two years ago I was very excited that the position included the opportunity to select the items offered for sale as NECIware. I've worked closely with Donna Hepinstall in marketing to develop a line of items that show the pride we all have in NECI. Each year around this time we research and select a new item or two to add to our inventory. This year we've gone above-and-beyond and added five new items! Check out necistore.com for information on all NECIware items available. Keep checking though - there are still a few items that will be added in the next couple of weeks!

For the month of December we are offering a special ALUMNI ONLY PROMOTION. Place an online order for NECIware and/or make an online Scholarship Donation and you will automatically be entered into a drawing to win a NECIware prize pack that includes many of our newest items. If your total ismore than $100 you'll get - two - entries into the drawing AND a free copy of the Fresh From Vermont cookbook personally signed by Chef David Miles.

To be eligible for the drawing you must be a NECI alumni. Enter the word ALUMNI in the notes area when placing your order. If you would like to designate your donation to either the LeBorgne or Miles Scholarships, be sure to also indicate which when placing your order.

Happy Holidays!

Amy Hill
Corporate Purchasing Coordinator

Where Are They Now?


1984

Tim Croker, Montpelier graduate, and his wife visited the Montpelier and Essex campuses on October 6th.

1988

Brian Streeter, Montpelier graduate, is the Culinary Director of Cakebread Cellars in Napa Valley in CA, for 18 years. He met his wife there and now has two children. "I'm grateful to the school for getting me started on this path. I had a great time while I was there."

1990

Tamiko "Mimi" Hill, Montpelier graduate, just started teaching pastry at the French Culinary Institute in New York.

1992

Benjamin Frazer and Marcella (Frost) Frazer, Montpelier graduates, are the proud parents of two boys, Jake Bruce, age three, and Mark Earl, age one. Ben continues in the culinary field being a chef at an Italian restaurant in Bluffton, SC, and Marcella is a manager at Starbucks.

Ed Barton, Montpelier graduate, is chef-owner of Bella Luna, Inc. in Portsmouth, NH for twelve years.

1993

Matt Rapposelli, Montpelier graduate, has closed his Big Chimney Baking Company after eleven successful years of business in Ohio, and has accepted the new position of Executive Chef at Ohio University in Athens, OH. He would love to receive an email from those who remember him at rapposel-at-ohio.edu. Congratulations, Matt!

1994

Rachel (Dowen) Retterer, Montpelier graduate, is now the General Manager of two B & B's in Napa Valley, CA.

1995

Allan S. Levine, Montpelier graduate, is Executive Chef of the Stanford Group Company in Houston, TX. Allan and family are planning a trip to the East coast next August.

Matt Kutney, Montpelier graduate, has embarked on a new path after working in fine dining in Toronto for several years. He's taken on the challenge of being the Director of Food Services for the Salvation Army in London, Ontario. Matt states, "It's nice to feed people who really need it rather than expect it. We're thrown away all the instant meals and boil and bag dinners and I make sure everything is cooked from scratch. It seems to have rejuvenated the staff, as well as the people we serve. Who would have thought a shelter would be serving pad thai????" His family (wife and two children) are enjoying the slower pace of the city. You can reach Matt at mkutney@centreofhope.ca.

Heather Terhune, Essex graduate, has been a busy lady but no more than lately as she participated in a special program at Kendall College welcoming the American Egg Board and being featured as one of the "Eggscellent Chefs." She joined Connie Cahill, Food Safety Consultant, for the American Egg Board and rocked their culinary world with egg information and sharing cutting edge egg cookery techniques to the students. Heather is Executive Chef at the Atwood Cafe in Chicago, and has instituted many programs to benefit the local community. She supports the Anti-Cruelty to Animals Society by creating "Puppy Love," a special program where she prepares handmade doggy biscuits for pups and donates a portion of the proceeds to the organization. She provides on-going support to the Fairy Godmother Foundation through a variety of on-site fundraising projects that include celebrating Ice Cream Month in July, an annual Tea and Wishes fundraiser in November, and a recipe book promotion. She has also opened up her kitchen at Atwood Cafe to demonstrate the cooking vocation to inner city high school students. She is a valued mentor for young culinary students for the Illinois Restaurant Association. Heather comments, "Children don't have a true perspective on what chefs do. They see chefs flipping hamburgers at a fast food chain or whipping up a dish on a TV cooking show. I want to show them that being a chef is an artistic and creative career that touches a great deal of people."

1996

Matthew Anderson, Montpelier graduate, has recently moved and is now a chef instructor at a "small culinary school" in Shaker Heights, OH, teaching mostly basic pastry classes.

Elissa Penczar, Essex graduate, is teaching Restaurant, Catering and Culinary Management at the Muskegon Area Career Tech Center in Muskegon, MI. Her students are interested in learning more about food science, research and development as well as food writing. If there are any NECI alumni who would like to answer via email these questions, please do so through: epenczar-at-muskegonisd.org. Thanks so much!

Brian Erskine, Montpelier graduate, became a dad on September 11, 2006, and would love to hear from any of his classmates at: brian.erskine-at-gmail.com. He is living and working in London, Ontario, Canada!

Chris Pyle, Montpelier graduate, is looking for his classmates and would love to hear from any and all at: chris-at-chrispyle.com. He's currently residing in Homewood, CA.

1997

Timothy Underwood, Essex graduate, after running his own restaurant, The Rocket, for five years, is now the Executive Chef of Wynfield Plantation in Albany, GA. Tim and wife Terri have started T. Underwoods Culinary Creations Catering Company, as well! "Thanks, NECI, for teaching and helping build the foundations of what is needed to become a chef."

1998

Brant Dadaleares, Montpelier graduate, has recently become the pastry chef at Fore Street Restaurant in Portland, ME.

Dustin Clark, Montpelier graduate, is now the Executive Chef of Wildwood Restaurant in Portland, OR.

Rachel Miller & Justin Minick, Essex graduates, are married and the parents of a daughter, Roxanne, age six. Together after graduation and marriage, they opened a small catering business on Vashon Island in WA specializing in five course private meals and large events for the art community on the island. From there they moved to southern CA where Rachel worked for the Hyatt, and then to GA, opening a cafe in the booming downtown area of Woodstock, GA. From there Rachel moved to work for a gourmet coffee roaster, setting up, designing and training new cafe and restaurant owners on how to run their small businesses. Justin has been an executive chef and pastry chef through restaurants in Seattle, Vashon Island, WA and Newport Beach, CA. After tiring of the industry, he now is involved in commercial refrigeration and HVAC for one of the top commercial companies in the nation. They are now settled in GA. Contact information: Rachel at rmiller-at-coffeeam.com and Justin at: kjmbiz-at-comcast.net, and both would love to hear from their classmates!

Tara Blakely Lightbody, Montpelier graduate, is catering in MA, both subcontracting and running her own private chef business for the past six years.

1999

Steve Heischuber, Montpelier graduate, is currently the General Manager of Legal Sea Foods in Boston, MA.

Brett Beaver, Essex graduate, wants to share the following: "Thank you to NECI which prepared me for life both in the culinary world and in the world outside the kitchen. With the style of instruction and the necessity for students to manage their time, and to motivate themselves they/we are able to apply this to all forms of life and careers. Thank you, NECI, for doing what you do and for being who you are." Brett resides in Illinois.

Ryan Becze, Montpelier graduate, has been honorably mentioned in Chapter Two of "The Reach of a Chef, Beyond the Kitchen," by Michael Ruhlman, in New York. Ryan is twenty-nine years old, from Iowa, and he is intense in his study of Japanese cuisine. He certainly is in his element at Masa! Take time to get the book!

Adam Mosher, Montpelier graduate, is in CO "cooking for the rich and famous," recently married his girlfriend of seven years in Las Vegas on October 7th, and honeymooned in Aruba.

Jacqueline (Jackie) Hoff, Montpelier graduate, co-instructed on the Montpelier campus for two years and is now currently working on her Bachelor's degree in Hotel Restaurant Management at SUNY, due to graduate in December of 2007.

George (Kitt) Fraser III, Montpelier graduate, is Chef de Cuisine at Eno Vino Wine Bar and Bistro in Madison, WI.

Peter Schellenbach, Montpelier graduate, is Executive Chef at Jac's in Cleveland, OH and has just celebrated his first wedding anniversary with wife Tricia, who writes the wine column for the "Akron Beacon Journal." If you would like to check Peter out, go to jacsonwest6th.com or clevescene.com/Issues/2006-11-01/dining/cafe.html, to catch his first review! We did, and we are impressed! Jac's is contemporary Greek/Mediterranean cuisine and caters to a lot of club-hopping clientele. Congratulations, Peter!

2000

Barry Maiden, Montpelier graduate of 2000 and Bradford Rainville, Essex graduate of 2002, were included in "Boston Magazine's" roundup of Boston's best young chefs. Check them out on page 133-134 in the November issue.

Dan Spengler, Montpelier graduate, is a dad times two, having a daughter on August 26th! Congratulations, Dan. He reports he is "climbing the ladder at Sodexho" and hoping to move into the private restaurant scene in Boston by spring.

Michael Shackelford, Montpelier graduate, is currently the chef/owner of a 44 seat restaurant in Clovis (Fresno) CA. His brother, a certified advanced sommelier, Co-chef Alex Pitts and Michael opened their newly renovated restaurant, Trelio, on June 1, 2006. It's a very high end, small and intimate restaurant. Find out more at treliorestauant.com. Congratulations, Michael!

Tiffany Danielson Christensen, Essex graduate, emails, "I am so glad NECI has gotten to be such a great thing. I loved school while I was there and am so glad to where it has taken me in the last few years. Please keep up the good work and never give up on those who seem a little complicated. The school is awesome, and I wouldn't give it up for the world!"
For more info from Tiffany, contact her at kilansath-at-hotmail.com.

2001

Chris Kassab (Montpelier) and Margaret Lipsey (Essex 1999) were married February 2005, in Montreal with a small NECI contingency on hand including Brent Harding, Jenney Shepherd, Jessica Holtham, Tara Blakely, and Gina Wou! Chris and Margaret work for an Asian Franchise company, based out of Montreal, initially traveling around opening restaurants for the company in the US, and even opening one in Dubai in 2005! After the company down-sized and restructured, Chris is now covering everything from Marketing to Operations, and Margaret does Quality Assurance and Product Development. They are now the proud parents of a son, Spencer Alexander Kassab, born October 13, 2006, in Montreal, and they are already hard at work developing Spencer's palate! Congratulations to the proud Mom and Dad!

2003

Nicole Peltz, Montpelier graduate, is Executive Chef at The Oldtown Landing, in Yellowknife, NWT, Canada, and states, "The NECI websites are great and it makes me proud to be part of the NECI experience."

John Shaw, Montpelier graduate, from The Port Tavern and Grille at the Kennebunkport Inn, in Kennebunkport, ME, joined Chefs Joshua Mather and Jeffrey Savage in creating a menu highlighting the crustacean at its seasonal best at The James Beard House in New York on October 17, 2006. On the menu was Lobster Fritters with Lemon-Roe Creme Fraiche, Lobster and Vegetable Spring Rolls with Asian Dressing, Lobster Claws with Wild Mushrooms, Prosciutto, and Saba-Beurre Blanc, Lobster Salad with Root Chips and Vinegar Dust, Pine Needle-Infused Lobster Tail and Pumpkin-Lobster Bisque...needless to say, the event was sold out at the Beard House! Congratulations John!

Stay In Touch

Please continue to send in your updates on weddings, babies, restaurants, openings, anything pertaining to your lives so we can share with the NECI family. It's always a treat and a pleasure to hear your news!!!!

Send Sandy Webb an email: sandywebb-at-neci.edu