Fran Voigt

Perhaps there is no better measure of the progress being made with alumni affairs than the efforts reported on in this last on-line newsletter of the calendar year. It can start with the first communication from the Alumni Association President that, among other things, invites alumni on a cruise next May. The message is a testament to the entrepreneurial quality of Tim's leadership - just what is needed in a start-up. (He has done this without any help from the school.).

To read about Nick Agro's Whirled Peas Catering Company provides one more example of the way in which NECI grads are fulfilling their dreams, and doing it with distinction. There will be many more stories like this in the coming months because there are so many more successes to be reported.

The where are they now column is so much longer than a year ago (and the most read) because alumni really are most interested in finding out about their classmates - just what was hoped for when the newsletter was launched. And now there is LinkedIn.com, thanks to NECI alumnus and Alumni Association Board of Directors member, Orrick Nepomuceno. This online source should create many new ways for alumni to network.

Diane Lisevick, a relatively new employee, has experienced first hand that working at NECI creates opportunities to meet wonderful people in ways that few other jobs provide. You might be interested to know that Diane had a very successful and lucrative career in the finance world before joining NECI so she has a point of comparison. Her year-end memo communicates pretty clearly her appreciation of the many alumni she has gotten to know.

One more measure of success...
It was President Tim and some other alumni at the alumni gathering in early June, as I recall, who asked about extending student health insurance after students completed their studies. A low cost extension is reported on in this issue.

Of course, we are just getting started. Even though the details are not always clear, the direction is. And that creates a sense of optimism for us all.

Happy Holidays and best wishes for the New Year.

Fran

	Nick Agro ('94 AOS Culinary)

When Nick Agro (1994 AOS Culinary Montpelier) left Epicurean, the largest catering company in Colorado, people told him he was crazy. Coworkers placed bets that he'd be back for his old job in a month's time. But Nick hasn't taken a backwards glance or step in seven years. "The first event I catered on my own was a party for the Millennium; I worked out of my third floor, one bedroom apartment," he laughs. When he started Whirled Peas Catering in 2000, he worked with the Denver Enterprise Center, renting kitchen space by the hour. Bolstered by a $2000 investment from his parents, the emotional support of both his wife and his best friend (now a partner), and his own strength of conviction, Nick started World Peas Catering, a multimillion dollar catering company specializing in off premises catering and full event coordination. "As a wrestler in high school I learned to rely on myself and to persevere. It helped that the people I loved believed in my vision," Nick remembers.

Where did it all begin? "My dad was Sicilian and a very good cook. As the youngest of three sons, I was recruited to be the meatball roller, standing side by side, next to him. When I was 14, I washed dishes and made salads in a local restaurant. Plus, I knew someone who went to NECI. Sean Hennessy (1992 AOS Culinary Montpelier) was the brother of one of my friends, and I helped him prep for a party. That got me interested in culinary as a career and in NECI."

"After graduating from NECI, my longtime friend from Little League football, Mark Des Rosiers, and I headed to Colorado. I worked part time at Epicurean which gave me a lot of free time for snowboarding. In time I moved up, gained experience, and after five years, I was the Director of Operations. I had a solid understanding of the infrastructure and how event planning worked. It was the death of a good friend at Epicurean that made me stand back and evaluate what I wanted to do with my life."

Whirled Peas Catering is the result, a collaboration reuniting him with his best friend of 25 years. The company has been featured in numerous magazines (Colorado Homes and Lifestyles, Sunset Magazine, and 5280) and was listed as one of the fastest growing companies by Denver Business Journal. In December 2006, The Food Network chronicled a wedding in Vail, catered by Whirled Peas Catering, for an episode of Fantasy Weddings. Catering Magazine highlighted Whirled Peas Catering after the Food Network event. Whirled Peas is the exclusive caterer for Vail Golf Resorts, The International Dance Festival, and the American Enterprise Institute, founded by former President Gerald Ford, hosting world leaders. Whirled Peas Catering worked the 2000 Republican National Convention in Philadelphia, handled the Betty Ford Tribute Dinner, and continues to cater the VIP tent at the American Ski Classic, a pro/am ski event..

Because the culinary and design team caters events on location, everything needed for an event is prepped in the company's industrial kitchen facility and then is shipped in refrigerated trucks. A full kitchen on wheels is stocked so that final cooking is done on site.

After the death of one of his sous chefs, Nick set up a scholarship foundation to help one Culinary Arts high school student attend post secondary culinary school. He also offers team building for corporations and four-hour cooking demos in the company's state of the art industrial kitchen facility.

Advice to NECI Students...
My advice is to persevere. Challenges will arise. Adversity is your opportunity to define yourself. Belief is everything.

Because You Asked...
Nick wanted to hear about Chef Michel LeBorgne...
Chef Michel retired three years ago to Florida and his wife, Anne-Marie, kicked him out two weeks later because he was driving her crazy (Note: that's a direct quote from Chef Michel!). Since then, he's been giving demonstrations at tech centers, talking to prospective students at NECI Information Sessions, attending food shows, and meeting with alumni groups across the US. While this has been fun and has certainly kept him out of trouble, he does miss running a kitchen with future culinarians. He's presently writing his memoirs ("some of you will be mentioned") and continues to preach the gospel, "shiny shoes are happy shoes."

Diane Lisevick

The holidays are a time for giving thanks for our blessings, celebrating with family and friends, and reaching out to those less fortunate. We prepare and savor foods whose recipes have been passed from one generation to the next. We participate in traditions and rituals linking our ethnic and religious backgrounds. We contribute gifts to Toys for Tots, we drop off boxed and canned goods at food drives. We remember and honor those who have passed before us.

I have a lot to be thankful for, as I complete my first year as a member of the NECI family! I feel blessed to have met so many of you, to have eaten in your restaurants! I love hearing about and writing about your successes. I believe in relationships, in staying connected, in networking. NECI is filled with people who are passionate about all aspects of the food industry and are willing to share their knowledge, experience and expertise. It has been my pleasure and privilege to help alumni reconnect with their alma mater and to work towards expanding the NECI community.

May you enjoy health, happiness and continued success in the coming year.

Network with other professionals and alums on the internet

By Orrick Nepomuceno, CPC and 1996 Essex Alumnus

I am pleased to announce that there is a way for you to network on the Internet with other NECI alums at LinkedIn.com. If you are already familiar with the service, then you know of its power to help you network with other professionals, search for new employees and/or employers and build credibility on the Web.

We are asking anyone who has been affiliated in any way with NECI - alumni, past and present instructors and administrators, and students - to participate. There is no cost to join, but there are plenty of benefits from getting connected.

The Network
Through LinkedIn.com, you are able to expand your network of contacts to include people that you went to college with, those in different organizations, peers who worked at past jobs with you, and even those from your own email list. By expanding your network, you are already building a database within which you can advertise your marketable skills with the hopes that someone will pick-up on or pass along your credentials.
Even if you don't have contacts in hand, LinkedIn.com can search for classmates and former coworkers just by having you enter in the name of the educational institution or company name. It then will show you everyone who has registered in association with that school or company. Once you have an account, then LinkedIn.com will keep track of everyone who registers from that specified association going forward.

Job Search
For those who are specifically searching for jobs, LinkedIn.com offers Jobsinsider, which is a connection tool that can link you directly to job boards offering positions that most closely match your qualifications.

Networking is Key
Bottom-line is that there is so much competition out there, it's often hard to get in the door without knowing the right people. So much so that on average, only 3-5% of candidates get through the application process to a live interview. While job search engines such as Monster and CareerBuilder definitely still have a market, most professionals are looking for another way to get around the resume "road block." LinkedIn.com just might be the answer those professionals have been searching for.

I have been on LinkedIn.com now for about 2 years and have found it an important tool in my everyday work. If you are not already a member, go ahead and sign up for a free account. If you already have a profile, I ask you that you join our Alumni Group and start networking with other NECI Alums today.

* View Orrick's Linked In page
* View other NECI Alum profiles on Linked In

Orrick Nepomuceno, CPC is Vice President of Development at Dick Wray Executive Search. He is also author of Hitchhiker In The Corner Office: Avoid The Hiring Potholes So Your Employees Don't Hit The Road! He can be reached at orrick-at-dickwray.com.

Timothy G. Klauder

Join NECI on the High Seas!

Come sail with Chef Michel and
Annemarie LeBorgne on NECI's first Alumni Scholarship Fundraising Cruise!


Sailing May 29, 2008 for four nights, out of Tampa to Cozumel, on Carnival Cruise Line's Inspiration


Itinerary:
Thursday, 5/29/08: Depart Tampa 4pm
Friday, 5/30/08: Fun Day at Sea
Saturday, 5/31/08: Cozumel, Mexico 7am-6pm
Sunday, 6/01/08: Fun Day at Sea
Monday, 6/02/08: Arrive Tampa 8am

How NECI Benefits
$20 of the cruise price will go to the NECI Scholarship Fund with matching funds from Carnival Cruise Line.

Deposit Deadline
The deadline for the $150 Deposit for the Alumni Fund Raising Cruise is January 4th, 2008.

For More Information
Contact: Kate Speer at 813-929-3430 ext 2226 or email: kspeer-at-aaasouth.com

Check out the website.

NECI Ambassadors

Have a look at the NECI Calendar and check out the dates and locations of upcoming events. If you feel you can help by being a NECI ambassador and lending your support, contact Diane Lisevick, Director of Alumni Relations at dianelisevick-at-neci.edu . If you will be attending any of the shows around the world, let us know.

Adopt a student, be a mentor!

Many alumni have accepted NECI students as interns and have contributed to those students' long term success. I tip my chef's hat and commend all of you great culinarians. Thank you!

This year I found out that a friend of the family wanted to pursue a culinary career and was ready to apply to a culinary school in Orlando, FL. I met with this young man and his parents, explaining how NECI would be a better fit and investment. I promised to advise and mentor the student. Now, I not only want to make sure that I give him the best career advice, I also want to help him and give him the opportunity to work with the Culinary USA Olympic team coach. I believe that someday, a NECI alumnus will be on the team and will help bring the US international gold medals. I know that I will do my best to help this young man, helping him make his family and friends proud. He knows that success does not happen overnight and that it may take ten years to become a chef.

This is the same advice that I received from all the chefs that mentored me. I am proud to say that all remain personal friends and mentors. If you feel that you are ready to become a mentor or advisor for the first time, start with a new recruit and enjoy the personal satisfaction that comes with it. Please feel free to contact me; I would be glad to share my experiences and accept any advice you care to offer!

God bless all the NECI alumni, family, and friends and best wishes for a very successful New Year!

Timothy G. Klauder
NECI Alumni President
Corporate Executive Chef
Blodgett Oven Company
tklauder-at-blodgett.com
802 238 0447

Diane Lisevick, Director of Alumni Relations

In his Message from the President last month, Fran Voigt described the first annual Minneapolis Fundraiser, whose theme was the great flavors of Minnesota. This event raised $32,000 for the NECI Scholarship Fund and will benefit Minnesota students wishing to attend NECI. Since then, several alumni have called in requesting the menu! So here it is, with all honor and glory going to Chef Paul Lynch (1990 Culinary Essex) and his staff!

NECI Flavors of Minnesota
November 10, 2007

Hot Smoked Star Prairie Crimson Trout,
Fennel Braised with Sherry Vinegar and Local Honey

Canella Prosecco di Conegliano, Veneto, Italy

Forest Mushroom Crusted Wild Acres Pheasant,
Minnesota Maple Butternut Puree, Beet Chips

Caymus Conundrum 2005, Napa Valley, California

Summit Great Northern Porter Braised Dorisamy Ranch Elk Shank,
Thyme and Chive Ricotta Gnocchi

Treana Winery Proprietary Red 2003, Paso Robles, California

Eichten's Farms Buffalo Filet,
Tarragon & Crawfish Fricassee,
Anna Fingerling Potato

Robert Hall Cabernet 2005, Paso Robles, California

Wild Rice Crusted Crispy Quail,
Mizuna, Fireside Apple and Castle Rock Organic Blue Cheese,
Sage and Brown Butter Vinaigrette

Flora Springs Napa Valley Chardonnay 2006, Napa Valley, California

Chai Gateau, Lingonberry Semifreddo,
Pear Mince Meat, Pumpkin Butter Anglaise

Coffee

Upcoming Fundraiser in Birmingham, Alabama

NECI alumni in Birmingham, Alabama are putting their heads together to plan a fundraiser dinner and cooking class with Chef Michel. Rebecca Corretti (1986 Culinary) has corralled fellow NECIans Glenn Weaver and Annette Cosmas Weaver (both 1987 Culinary), Sidney "Chris" Vizzina (1998 Culinary Essex), Matt Dyer (2004 Culinary Montpelier) and Sam Ragland (2001 Culinary Essex) to help plan and orchestrate the event. The dinner, The Great Foods of New England, is planned for Friday, March 7th with a cooking class/demo offered by Chef Michel the following morning. The location is the historic and lovely Carraway-Davie House, www.carrawaydavie.com

Many students, upon graduation, are faced with a lack of health insurance coverage. Often a new employer's plan won't cover an individual until the third month of employment. To help offset this potential danger, NECI's health insurance provider offers a short term continuation of coverage for graduates. The coverage would continue at the existing policy level for three months (90 days) after graduation or three months (90 days) at the end of enrolled student status. Students would need to exercise the option 30 days prior to the end of their enrollment. The cost for the three month term would be $458.

For more information, please contact Student Services Coordinators Greg Litchfield
(802-764-2127) or Angie Albeck (802-225-3346).

ARE YOU A FOOD EXPERT???

BRAINBOX ENTERTAINMENT is seeking individuals who are passionate about the science of food for a new reality series for a major television network. We're looking for nutritionists, chefs, chemists and anyone with an extensive knowledge of food.

We are seeking males and females who are BIG characters and comfortable in front of a camera. You must be smart, fun, curious, and willing to get your hands dirty. Most importantly, you MUST be knowledgeable about food and how things work. Sexy geek? Genius chef? Then we want you! If you fit this description, send us your tape ASAP! Official deadline is December 14th, but submissions before that are appreciated.

To audition:
Send us an email introducing yourself and why you and your skill set would be great for this series. PLEASE INCLUDE A PHOTO, VIDEO CLIP, OR LINK TO VIDEO OF YOURSELF ON THE INTERNET. If you do not have a professional camera, you can use a web cam, video function on a digital camera, or even your cell phone! If you are the right person, we need to see you! Please send the above information to talent-at-brainbox.tv and include FOOD SERIES - YOUR NAME in the subject line.

If you must send a submission via snail mail, please send to:

Food Series
BrainBox Talent, LLC
8113 Fenton Street
Silver Spring, MD 20910
Non Union

An alumni reception was held at Dos Caminos at Third Avenue and 50th Street in New York City. Executive Chef and NECI alum Manuel Trevino (1999 Culinary and Memo to his block mates) was host to several fellow alumni, friends and family. Enjoying the margaritas and heavy
hors d'oeuvres were Chef Michel and Annemarie Leborgne, Diane Lisevick, Jeff Amoscato (2002 Culinary and 2005 BA Food and Beverage Mgt), Mimi Hill (1992 Culinary), Robert Lester (1994 Culinary), and Dom Rotunno (1998 Culinary). Other local alumni who called in to say hi were Edward Travis (1992 Culinary), Neil Cline (2004 Food and Beverage Mgt), Lauren Kelleher (2006 BA Food and Beverage Mgt), Jessica Delaney (1994 Culinary), Matt Deliso (2004 Culinary), Eric Soller (1995 Culinary and 1999 BA Food and Beverage Mgt) and Tim McGraw (2003 Culinary and 2005 BA Food and Beverage Mgt).

On December 10th, Chef Michel met with Abraham Salum (1991 Culinary), Jennifer Boatwright McKinney (1991 Culinary) and Mary Zones (2007 Culinary) at Salum Restaurant in Dallas, Texas. Lauren Davis, a high school student planning on a culinary career, was "gently nudged" in the direction of NECI by Chef and the three alumni!

Planning has begun for alumni receptions, recruiting events, high school demos, fundraisers, and promotional events for 2008. If you would like to see a NECI contingent in your area, or if you would like to help, please email Diane Lisevick at dianelisevick-at-neci.edu.

1985
Francois de Melogue (Montpelier Culinary) is the Executive Chef at the Ivoryton Room at Copper Beech Inn, Ivoryton, CT. The Sunday New York Times (October 14, 2007) reviewed the Ivoryton Room in the dining section. www.copperbeechinn.com

1989
Eric Hamel (Montpelier Culinary) is living in Ireland with his wife and three kids. Eric is head chef at "An Port Restaurant" in Rossaveal, County Galway. www.anportrestaurant.com

1992
Geoffrey Slate (Montpelier Culinary) has moved to Florida and has accepted the Executive Chef position at the Pensacola Country Club.
www.pensacolacountryclub.com

John Vargo (Essex Culinary) wrote in; he's chef/owner of the Eat 'N Meet Grill and Larder in Saranac Lake, NY. www.eatnmeet.com

1993
Jeff Koso-Graceffa (Montpelier Culinary) lives in Crested Butte, CO and with his wife, owns a gourmet pizzeria, The Secret Stash, and an underground nightclub and sushi bar called Lobar. He opened these businesses six years ago; the Secret Stash was named "Best Pizza" in Crested Butte. www.thelobar.com and www.thesecretstash.com

1994
Lori Babcock/Seal (Essex Culinary) is the pastry chef at the Hillwood Country Club in Tennessee.

1995
Pauline Lagdameo (Montpelier Culinary) wrote from the Philippines where she is a chef/instructor at the International School for Culinary Arts and Hotel Management. www.iscahm.com

1996
It was a fortuitous event when Nick Grisanti (Montpelier Culinary) hooked up with a high school buddy, Steve Jackson, years ago at a Chicago Cubs game. (Many of you know that Steve Jackson, 1993 Montpelier Culinary, has been Chef to the Chicago Bulls for seven years.). Nick was just enrolling at NECI when Steve graduated. They kept in touch, Nick interned with Steve, and for the past two and a half years, Nick has been a part of Steve's team, working for the Bulls!

Theresa Murray (Montpelier Culinary) is working as a private chef in North Miami Beach, Florida.

Ben Pike(Montpelier Culinary) is a chef instructor at Franklin County Tech Center in Massachusetts. Before heading out for the Association for Career and Technical Education Expo in Las Vegas this month, he called to connect with NECI alumni in the area.

Maureen Towey (Montpelier Culinary) cooked for six years after leaving NECI and is now a legal assistant for a family law firm in the Minneapolis area. She misses being in the kitchen and will cook dinners and receptions on a small scale for family and friends. She pitched in with the Minneapolis fundraiser at the Radisson last month and would love to help any NECI alumni in the area with catering jobs.

1997
Ross Yedinak (Montpelier Culinary) is a full time artist at the Branch Studio in the Detroit area, cooking only for catering jobs. He hand sculpts concrete, with the majority of his work being faux bois or false wood. www.thebranchstudio.com

1998
Penelope Phelps Dieck (Montpelier Culinary) owns two restaurants in Portsmouth, NH, The Green Monkey and Brazo. Latin and South American cuisines head north at Brazo, in the heart of historic Portsmouth. The Green Monkey serves American cuisine with a twist.
www.brazorestaurant.com and www.thegreenmonkey.net

2000
Joe Patrick (Montpelier Culinary) is the executive chef of Tipperary Inn, an Irish pub in Dallas, which was just voted Best Pub in all of Dallas, along with Best Fish and Chips! He also does some private chef work here and there. www.gourmetwheels.com

Craig Schantz (Essex Culinary) is moving from Hallandale, Florida to New York City. He taught at the Cordon Bleu.

Congratulations to Hunter Satterwhite (Montpelier Culinary) who married in November. Having spent a few months in Europe, he and his wife now plan to make Los Angeles home again. "Two years of non-stop travel and living in shoeboxes with strangers is enough!"

2001
Renee Kraus (Montpelier BA Food & Beverage Mgt) is on maternity leave after giving birth to a beautiful and healthy daughter, Jocelyn Pearl, in November! Mother and daughter are doing well, and Renee hopes to return to her job at the Bertucci's in Newington, CT in January.

2002
Matthew Myers (Essex Culinary and 2004 BA Food & Beverage Mgt) stopped in at Harris Hall in Montpelier and at Franklin Street and the Inn at Essex. He's involved in two restaurant projects and is learning to navigate through endless red tape and construction delays. In Mexico City, he's involved in the opening of Nemi for Michael Mina, a restaurant which will feature contemporary American cuisine. In West Palm Beach, he's partnered with Steven Asprininco to open Forte in early February, which will focus on contemporary Italian cuisine. In his spare time he's been traveling around Mexico and has participated in the harvest of agave in Tequila.

2003
Mary Gorman (Montpelier Culinary) has been promoted to Manager of Sage Restaurant and Bar in Snowmass Village, CO. She joined the Sage team as assistant manager in October 2005, then passed the bartending college exam, and introductory sommelier exam. She was recently named Manager of the Year at Snowmass Club. www.snowmassclub.com

2004
Richard Arbaugh (Essex Culinary) and his wife Anne have opened the South Hills Market and Café in Charleston, WV. The Café seats twenty and serves breakfast, lunch, and a takeout dinner. The Arbaughs plan to offer Friday night wine tastings and once a month wine dinners.

2005
Matthew Meninger (Essex Food and Beverage Mgt) has moved to the Boston area, and is working at the Lafayette Lounge and Avenue One Restaurant at the Hyatt Regency in the theater district. Most of the guests are ticket holders for the productions of The Nutcracker, Spamalot and Wicked!

Abbey Clark (Essex Food and Beverage Mgt) is the Convention Service Manager for the Connecticut Grand Hotel, focusing on corporate sales. She works with Sage Hospitality resources, helping with their sales efforts in new and/or refurbished properties. Sage bought the Connecticut Grand Hotel in June and Abbey started there in September. She has been with Sage for two years.

2006
Charles Tomeo (Montpelier Culinary) recently emailed Chef Mark Molinaro from South Korea! He joined the US Army as a medic, but misses Vermont, NECI, and cooking!

Here's what he had to say: "For the past two weeks or so I have been asked to cook over and over again. My Chain-of-Command found out that I went to culinary school and will not stop asking me to cook for them. It's even gotten to the point where they want me to give cooking lessons to the Korean ladies, and wives of the soldiers here at Camp Carroll. I've been offered salary, kitchen space, utensils, and product to cook.

South Korea is beautiful when I get the chance to see it, but it does smell different. I've been to a few restaurants and have eaten delicious and spicy foods like octopus, raw crab, rice, weird Korean vegetables for which there's no English translation. I even ate at a place where I had to take off my shoes and sit on a little pad that was placed on the floor. It made for an uncomfortable chair but the experience was worth it.

I'm going to buy a camera and I'll send photos!"

Keep those cards, letters, email, and phone calls coming! We love to hear about your experiences and report back to the NECI community. Remember, if you're anticipating a business move, a change of internet provider or address, please let us know!