Fran Voigt

Given that the economic imbroglio that is engulfing not only the United States but the entire industrialized world is having an impact on education and the food beverage industries, Orrick Nepomuceno and the members of the Alumni Association suggested that I contribute a "State of the School" letter for this month's Alumni Newsletter.

We are all being personally impacted by the economic crisis. For NECI, its manifestations are beginning to be felt in matriculation levels as well as a greater than usual decline in customer accounts this time of year in food services in Vermont.

A little historical background: The problems in education financing began with a major effort during the 1980's to reduce taxes and put more money in the pockets of taxpayers. Along with the reductions in the cost of running government there was a decrease in federal financial aid to college students. This loss of aid was offset by an increase in the price of college and a resulting increase in college loans. Because government scholarships and loans could not keep pace with demand, a private loan industry developed to provide financing for the gap between federal and school aid and the sticker price.

Then, the economic tsunami began late September. Reductions in retirement funds, declines in home values, actual home foreclosures, and growing concerns about job security resulted in an unwillingness by parents and students to take out loans. An added anxiety is the fear by prospective students that they will not find jobs upon graduation. The consequences of these developments are being seen right now at NECI and will show up next spring at colleges and universities that have traditional start dates.

Needless to say, we are cutting back and tightening our belts just as many other institutions are. In addition, we see the need to re-examine the school. While NECI is heavily invested in providing the most thorough hands-on training for the food and beverage industry, a review of the careers of alumni suggest that many of you, after being out for a few years, move to a variety of interesting positions most of which are still related to the food and beverage industry, but not in the kitchen or front of the house. To that end, it seems wise to figure out ways in which the education at NECI might prepare students for a greater variety of opportunities. The whole initiative is being characterized as a conversion to a culinary college. Various groups of faculty, administrators and professional friends of the school are being organized to flesh out the concept. We will have the concept better defined by late spring. Stay posted.

Meanwhile, wish us luck and we'll do the same for you.

Our best wishes during for the Holiday Season,

Fran

	Orrick Nepomuceno

Dear Fellow Alumni,

As professionals in the foodservice and restaurant industry, we can often times get overwhelmed with the hustle and bustle that often comes with working the crazy hours associated with the holiday season. I hope that this newsletter finds all of you well and that you can all take some time amongst all the holiday madness to enjoy some peaceful time with friends and family.

As we will soon see a close to 2008, your NECI Alumni Association Board of Directors have been working to assure that the New Year will bring more opportunity for NECI students and graduates alike. I am excited to announce two new projects that you as NECI Alumni can get involved with and help make an impact today.

Alumni Association Facebook Group. Last month, we started an Alumni group on Facebook to take advantage of the social media outlet and help to get other fellow alumni connected online. We are excited to harness the power of online social networking to create a platform for all of us to reconnect with past blockmates, instructors and new potential employees/employers.

To join the group, please visit the Facebook Group homepage for the Alumni Association. Once you have been approved, please share what you have been doing since leaving NECI. Also, we are looking for people to help out with the administering the Facebook profile. If you are a Facebook guru and would like to help out, please email me at Orrick-at-dickwray.com

Alumni Association Logo Contest. The Alumni Association is looking for talented folks out there who are handy with creating great, compelling graphic logos. This new logo will be used for all the Alumni Association collateral in the future. The winner will receive a new iPod.

For more information, please contact Karen Nevin at karen.nevin-at-neci.edu.

Have a great holiday season and I look forward to staying in touch with all of you in the New Year.

Orrick Nepomuceno
Essex 1996

	VP of Education, Paul Sorgule

From the Desk of Paul Sorgule, CCE, AAC

Having spent forty years in the culinary field, twenty-six of those in education, I am thrilled to start a new chapter in my professional life at NECI. As a good friend of mine once said, "There has never been a better time to be a chef in America." Putting aside the current dip in the economy, our industry accounts for nearly $500 billion per year in revenue, is the largest single employer of people, offers people a plethora of opportunities from quick service to fine dining and attracts more interest among food lovers and culinary aficionados than any other industry today. What other single topic (food) can boast its own 24 hour television network?

NECI has long provided an opportunity for people of all ages to become a part of this exciting industry; an industry that provides sustenance, tangible rewards for participants, and an outlet for artistic expression. The skills that NECI graduates possess are complemented by the exposure to real-life restaurant environments that they receive throughout the program. Having been a recipient of numerous interns from NECI as an executive chef, I can attest to how well they are prepared, how professionally they act, and how passionate they are about their chosen career.

I am looking forward to my time at NECI and the opportunity to meet many of you in the years to come.

Ed. Note: Paul was the Dean of Culinary Arts and Hospitality Management at Paul Smith's College in upstate New York and the founder of the culinary program. His most recent position was Executive Chef at the Mirror Lake Inn Resort and Spa, a AAA four-diamond resort and restaurant.

Named one of the Ten Best Cookbooks of 2008 by both NPR and The Boston Globe, A Master Class is a tribute to New England's culinary heritage, brimming with over 200 recipes created by the chefs at NECI.

More than just recipes, this must-have collection also includes suggestions for plating and presentation, wine and beverage pairings, and chef's notes.

The NECI Alumni Price is $22.00 (plus tax and shipping). You can order online at NECIStore.com. To receive the special NECI Alumni Price, enter ALUMNI in the special instructions during checkout at the very end. We will adjust the charge to your account.

All profits from your purchase benefit the NECI Scholarship Fund, Inc., a 501(c)(3) tax-exempt corporation serving students of New England Culinary Institute.

From NPR's Website:

Everything I Know I Learned In Cooking School

A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute, by Ellen Michaud, hardcover, 292 pages.

"New England's culinary heritage was forged in hardship: Everyone knows the Puritans would've starved if not for the Native Americans, with their proliferating squash and chewy pemmican. The growing season here is short, with brutal bookends. Yet in time, the foods dictated by necessity developed into a heritage worth savoring: salt cod, cured pork, fresh dairy, maple, apples and their cider, fresh corn and so on.

"A Master Class transforms this rather wintry fare into one memorable keepsake after another: Butter-Poached Cod With Creamed Leeks, Vermont Apple, Cob-Smoked Bacon and Cheddar Cheese Frittata and Lobster Potpie. Unlike many cooking-school books, these are scaled to home-kitchen size and made with realistic equipment. Granted, the pictures are depressingly perfect. But what can you expect from people whose knife skills directly correlate to their GPA?"

	Faculty participate in a "round robin" discussion of current initiatives around NECI.

On December 1, 2008 NECI Faculty and Staff converged at the Inn at Essex to celebrate all the wonderful things that NECI has to offer as well as all the wonderful things we will CONTINUE to offer despite economic uncertainty. The morning offered everyone a chance to hear Fran's message about moving forward, to meet Paul Sorgule, NECI's new Vice-President of Education and hear his thoughts on the future of NECI, and to listen to locally based but nationally known motivational speaker Murray Banks, who spoke about working with change and becoming a positive force for the future.

The afternoon offered members of the faculty an opportunity to share what they have been doing in a format that can best be described as work-shopping meets speed dating! Here is who presented and what they offered:

Chef Dan Tabor, Chef Adrian Westrope, Dellie Rex and Jeff Roberts-The Specializations (Baking and Pastry, Wine and Beverage and Sustainability)
Each specialization had their own table which gave faculty an opportunity to ask pointed questions and discuss the specializations in a small group setting. The presenters were able to convey the benefits of the specializations and what electing them could do for their students including career choices and advantages they would have over students who did not specialize. It was a great opportunity for faculty to learn more specifics about these programs and what they add to NECI.

	Chef Josh Gibbs shares his recent trip to Terra Madre 2008 in Italy.

Chef Josh Gibbs-Terra Madre 2008, A Gathering of Food and Passion
Chef Josh offered a unique and guided tour of his experience in Terra Madre for the Slow Food convention. With exquisite photographs, maps and publicity from the event he wowed faculty with not only his journey to Italy, but also the ideals and passion behind slow food and how NECI can and does play a role in that movement everyday. It was a great opportunity for faculty to feel as though they, too, went to Italy.

Chef Curtiss Hemm-Instructional Aids
Chef Curtiss wowed us all with his unique approach to teaching from a text book using instructional aids. Everyone was talking about how a towel and water could simulate beef cooking and how a $.10 dice could make any student develop a delicious recipe on their feet starting with only one ingredient. For any faculty looking to enhance the classroom experience for their students and cater to students of all learning styles this presentation was a dream come true.

Director of Continuing Education Jennifer McConnell-What's wrong with this picture: NECI presents: The Hospitality Institute
Jennifer offered faculty a chance to learn about what Continuing Education is doing and how the Hospitality Institute that NECI offers is helping restaurants and hotels across Vermont (and beyond) elevate their employees' customer service skills, wine and beverage knowledge, and improve front line managers' skills. She also informed faculty about how they can get involved (extra pay for extra work) and how Continuing Education is helping to move NECI forward by broadening and deepening the NECI brand.

David Garaventa-French Wine Academy
David was able to attend a three day seminar at the French Embassy in Washington D.C. on French wine and how that knowledge can be applied in the classroom. It was a great opportunity for all faculty to learn more about the front of the house and what roles wines from around the world can play in the dining experience of our patrons. Important information for all faculty to take away with them, regardless of what they teach or where they teach it.

Chef Peg Checchi-NECI Migration to Moodle
Chef Peg joined us live from Chicago via Web-Ex and was able to give faculty a brief intro to online teaching in Moodle, our new web platform. Faculty was able to get a preview of how life will improve with the migration from Angel to Moodle and how everyone will get the opportunity to use Moodle to teach online and/or hybridize their current classes.

	NECI students Nick Murphy and Bart Clark

Chef Mark Molinaro (AOS Culinary Arts 1998) and NECI Instructor Dellie Rex reported that the weekend spent at The Equinox Inn in Manchester, Vermont was outstanding. Two teams of students assisted the Equinox staff and were treated to lavish rooms and a delicious breakfast buffet as guests of the resort. Not only did everyone have a good time, but also, the students had many opportunities to learn valuable lessons about various aspects of the hospitality industry.

The kitchen team, working with Chef Mark, worked for 13 hours straight and had a blast. Mark reports that the students got to play with three of the holy-grail ingredients: scallops, truffles and foie gras. They prepped in the morning and afternoon and cooked at action stations at night. Jourdan Simon worked with the sushi chef and was amazed! Lauren Bowes designed and executed a paella station. Bart Clark and Nick Murphy ran the pasta station and Ben Bevins ran food all night long.

NECI students Weston Nicoll, James Hebb, Ben Dorr, Sarah Maines, Allyson Pereira and Instructor Dellie Rex

The team of students under Dellie Rex, did a terrific job working on the wine seminars. HRM BA students Sarah Maines and Allyson Pereira were the assistants for the seminar "Planning your Trip to Sonoma County" featuring the wines of Sebastiani Vineyards. Culinary BA student Ben Dorr assisted at the seminar on Kenwood Winery's Artist Series Cabernet Sauvignons, where the speaker was Patrick Henderson, co-author, with Ms. Rex, of the textbook "About Wine." Sarah and Allyson also assisted Bill Whiting of Castello Banfi in the seminar of "Building a Super Tuscan", while Mod 3 CulArts student Weston Nicoll was the assistant at a seminar on Oregon's Single Vineyard Pinot Noirs. Rounding out the afternoon series was a seminar on an emerging trend in Chile. "Organic Farming: Preserving the terroir at Casa Lapostelle" at which Mod 2 Culinary Arts student James Hebb was the pourer/assistant.

All the students went above and beyond the call of duty and did NECI proud!

High school students compete at the 1st Annual Vermont Culinary Classic

On November 18th, New England Culinary Institute hosted the first annual Vermont Culinary Classic, a cooking competition for Vermont's culinary students. Over 130 students competed in either the cooking competition or the culinary triathlon. Three students from each school were selected to compete in a cooking competition. All teams made the same pre-established menu of minestrone soup, pan-cooked chicken with green beans and butter sauce and some sort of crepe for dessert. Each member of the winning team would claim a $5,000 scholarship to NECI. The remaining students took part in a triathlon designed to let them show off their knife skills and kitchen knowledge.

The competition received plenty of press in Vermont. A wonderful account of the day, focusing on the culinary students of Rutland's Stafford Technical Center can be found HERE.

Kudos were received from Chef Heavisides at the Hartford Area Career and Technical Center. He said, "Thank you for hosting last week's competition. Your enthusiasm, organization, and generosity really created a day for the students to remember. As Chef Aron expressed, HACTC is grateful for the opportunity you presented our students." HACTC produced a short 3 minute video that completely captures the day. Enjoy! Culinary Classic Video

Soy Foods Council Competition
This competition will take place on Sunday, Jan. 18, 2000 in its entirety.
Each competitor will be responsible to create four (4) portions of a signature entree recipe using the following Soy ingredients: trans-fat-free soy oil, soymilk, firm tofu & edamame.

Niman Ranch Lamb Sirloin
This competition will take place on Monday, Jan. 19, 2009 in its entirety.
Each competitor will be responsible to create four (4) portions of a signature entree recipe using Niman Ranch Lamb Sirloin.

Tyson Game Hen & Nuedske Applewood Smoked Bacon
This competition will take place on Sunday, Jan. 18, 2009 in its entirety.
Each competitor will be responsible to create four (4) portions of a signature entree recipe using Tyson Game Hens & Nuedske's Bacon.

Maxfield's Shrimp & Anova Tuna
This competition will take place on Monday, Jan. 19, 2009 in its entirety.
Each competitor will be responsible to create four (4) portions of a signature entree recipe using Maxfield's Seafood Shrimp and Anova Saku Tuna.

QUICK NOTES:
The competitor must submit signature recipe and a complete diagram or color photograph to the Show Committee for review. Once the application and recipe is received, the head ACF judge shall review. Fourteen days prior to the competition, competitors will be notified of their selection, receive all documents for competition, time schedules and a map and entrances to the convention center.
All Other Rules and Guidelines Please refer to the ACF Competition Guidelines at www.acfchefs.org

By David Hale, Director of Career Services

Chef/F&B Director for a well established Northern New England Inn

This property is seeking an energetic, creative chef interested in a broader scope of responsibilities:

Full responsibility for all F&B staff, including training and scheduling.
All menu writing, purchasing, etc.
Maintaining the Wine Spectator award winning beverage program
Further involvement with other facets of the inn is also available.

This is an excellent opportunity for an alumnus who is interested in high levels of food and service quality. The owners are very organized, energetic and open to a strong team player who wants to have a positive impact on an already well run property. This opportunity is being offered exclusively to NECI alumni right now. If you are interested in learning more, please contact David Hale: david.hale@neci.edu or 802-225-3306.

Holiday note from David Hale

Hey Everyone,

I hope the economic crunch has not hit any of you too hard and you are able to celebrate the holidays with good friends and family. It has been quite a year for all of us at NECI and in Career Services as we try to stay ahead of all that is going on around the world. We have had great contact from many of you to discuss what you are doing, seeking thoughts on changes in your lives and how you want to help the school and our current students. Many of you may not be in such a position, but one sure way you can help is by offering internships for the students that are leaving in March. They are in the process of researching properties, but many places are not willing to commit at this point with all the financial instability. If you are working for someone or are running your own place, and you are certain that you will have an opportunity available for a student or two as late as April 15, please contact me with details. We have students available from all programs: Culinary, Baking & Pastry, and Hospitality & Restaurant Management. I know that many of you already accept interns and for that we are always grateful. It is such a great way to keep the energy of our NECI experiences rolling into the future. Please contact me any time.

Safe and Happy Holidays, Peace and Fun in the New Year,

Team Career Services: Brenda, Mary Beth, Jonathan, Cindy and David

I have received a number of requests to plan alumni reunions this year. So, what do you say? Would you like to return to Vermont for a visit? How about spending some time with your favorite NECI instructors in a professional development seminar? Perhaps go for a hike, bike ride or just check out the old haunts on Church Street or in Montpelier? And of course, reconnect with your friends and classmates!

I am looking for people from the following years to help plan a reunion, either this summer or fall: 2003/2004, 1998/1999, 1993/1994, 1988/1989.

If you are from one of the classes and are interested in getting involved, send me an email: karen.nevin-at-neci.edu

I look forward to hearing from you!

In the November newsletter I asked folks to share about the interesting places they have landed since leaving NECI. Who would have known we've got alumni in Costa Rica, France, Alaska and Nepal. We also have alumni who have changed careers and are at law school, training to be a respiratory therapist and an artist. Keep your friends and classmates up to date by sending me an email at Karen.nevin-at-neci.edu.



2008

Matthew Crone (Essex Culinary) is the new executive chef at Sole Restaurant & Raw Bar in the Westin Hotel in Memphis. You can read all about Matt and his new restaurant HERE.

Charlie Gruss (Essex Culinary) dropped us a note to say he is working in West Central Minnesota at a hotel/golf course/resort called Thumper Pond. He loves working with the classic meat and potatoes cuisine that Minnesotans enjoy.

Ari Slatkin (Montpelier Culinary, BA HRM) and his chef, Chef Robert Danhi, spent some time at NECI in November facilitating and delivering a 2 hour Asian Sauce Seminar and tasting for the students at the Inn at Essex. Thank you Ari for sharing your skills with NECI!

2007

Kelly Stanley (Montpelier BA HRM) helped us out by attending a college fair at a high school just outside of Austin, Texas. She and Desi Bourgeois spent three hours meeting and talking about NECI with many students. Kelly is currently working at the Hyatt Regency in Austin. Thanks for all of your help!

2005

William "Wiggy" Estes (Montpelier Culinary) shares the following news: "The weather was great here in Virginia until several days ago when it dropped 20-30 degrees. I have decided to go to school to become a Respiratory Therapist. I have friends and family in the medical field that gave me some good ideas after I expressed concerns over the depression of culinary jobs in the southeast. I am doing in-home dinner parties and teaching cooking classes right now until school starts in January. I still have a passion for food, but the long hours and measly pay have driven me to try something else. I wish everyone the best. Bundle up it's getting cold outside!"

	Alexander Kahle

Alexander Kahle (Montpelier Culinary) sends his greetings from the tropics! He spends his time in Costa Rica, harvesting Oyster and Shiitake mushrooms and selling them in a couple of Organic food markets and small supermarkets. He plans to produce about 12 to 15 tons of mushrooms in the next year! Here are a couple of photos Alex sent along.

Mike Randolph (Essex Culinary) is opening Good Pie in St. Louis, Missouri. Good Pie will be a sit-down pizzeria featuring a wood-fired oven capable of temperatures around 1000 degrees! Mike promises real Neapolitan pizza for everyone. You can read all about it HERE.

2004

Steven Cook (Montpelier Culinary) let us know that he and his wife have decided to return to where they grew up and start their own restaurant in Oswego, New York. The restaurant will be called Raging River BBQ. He hopes to have NECI interns in the kitchen!

Jason Greene (Montpelier Culinary) sent a shout out to NECI. He's excited to report that his restaurant, The Grove Café and Market in Albuquerque, is going really well. They were just awarded "Best Lunch Spot" and "Best Local Business Owners" in the city. Way to go, Jason!

Steven Jacobson (Montpelier Culinary) got in touch to say he is hard at work getting ready to open a restaurant in the new City Center in Las Vegas. It will be open 24/7 and he plans on being the "lower cost" alternative for dining.

2003

Vincent Ginocchio (Essex Culinary) is executive chef at 1905 Restaurant in Kathmandu, Nepal. If you are ever in the area, make sure you drop by, it looks fantastic! You can check out the website HERE.

2002

Andrew Graves (Essex Culinary) sent a quick email to say he has landed in Green Bay, Wisconsin and to tell us that he loved his time at NECI.

2001

Marc Dixon (Montpelier Culinary) has opened a new food/wine bar in Maryland called Bistro Blanc. Check them out sometime! www.bistroblancmd.com

Philip Oswalt (Essex Culinary) dropped a line to share that he is cooking at numero 75 in Avignon, France. Check it out at www.numero75.com.

2000

Desi Bourgeois (Essex Culinary) volunteered with Kelly Stanley to attend the college fair at Jack C. Hays High School outside of Austn, Texas. They shared their experiences of NECI with many interested students. Thank you for reaching out and spreading the word about NECI!

	Kevin Woods and the ladies at The Pines

1998

Kevin Woods (Montpelier Culinary) is the new Director of Dining and Culinary Services at The Pines, a continuing care retirement community in Davidson, North Carolina. Kevin's goal is to provide delicious, nutritious, seasonal food to the residents.

Signature chocolates from Matthew's Chocolates

1996

Matt Shepherd (Essex Culinary) is the chocolatier/owner of Matthew's Chocolates in Hillsborough, North Carolina. He thoughtfully inquired about putting some NECI brochures in his shop. If you are interested in doing the same, let us know. Thanks, Matt for keeping NECI's name out there!

1994

Jericho Hendricks (Essex Culinary) is a very successful chef and is now is the owner of his own concept restaurant. He and his wife run Jericho's Kitchen, an eco-friendly restaurant in Florence, Massachusetts that serves all organic and delicious food in compostable containers and utensils.

1993

Chris Geloneck (Montpelier Culinary) and his wife are expecting their first child! Chris is still living in Alabama and loves it. He reports that he is staying busy. He recently took a job with Cracker Barrel Old Country Stores as an associate manager. He hopes that with the baby arriving, it will be nice to be in a less stressful environment and closer to home.

1992

Pamela Wilkins (Essex Culinary) sent along her family news. She reports that she has left her hotel career and now teaches in a vocational school that is rather unique in its own way. Her students are all special education for very varied reasons (physical disabilities, learning disabilities, behavior, etc.). They run the school's cafeteria, a small cafe and catering. She is pleased that her students all go on to their own careers when they leave.

Pamela believes that she and her son Jericho Hendricks (1994) may be the only two generation graduates at NECI. I'll have to check up on that!

1991

Amy (Walter) Chamberlain (Montpelier Culinary) dropped us a note. She has been the chef/owner of The Perfect Wife Restaurant and Tavern in Manchester, Vermont since December 1996. They are going strong and are the locals favorite place for fine dining, casual dining, and great live music. She enjoys life with her 6 year old son, Duncan, who is in kindergarten and her husband, Geoff, who will have his masters in English/Education by the spring. She encourages folks to stop by for dinner!

Randy Windham (Montpelier Culinary) has been sighted in San Francisco, working with Bon Appetit on the Google campus.

1988

Marlee (Steelman) Mitchell (Montpelier Culinary) sent us an update.

"I moved with my family to Anchorage, Alaska last year. It is a really special place. While not actively cooking professionally right now, I am joining a gallery, Gallery Whetstone, to return to my love of painting.

I cooked for years all over the country; my last chef stint was at 610 Magnolia in Louisville, Kentucky.

After surviving metastatic breast cancer, I taught healthy cooking classes and consulted with cancer patients about diet, eating well, cooking and shopping. I also wrote a monthly column on the same subject for Today's Woman Magazine."