Fran Voigt

With the approach of Thanksgiving I have cause to think about all the reasons that I — and NECI — have to be thankful. Economic realities took NECI, along with the rest of the world, on quite the rollercoaster ride this past year. But these difficult times have forced us to look inward; to figure out who we are and what we want for our future. In the process we see there is much for which to be grateful:

NECI employees—the faculty and the staff—have worked incredibly hard to ensure that the programs we offer not only remain true to NECI's mission and vision, but deliver us to the future. In all corners of the college we found ways to collaborate, consolidate and innovate so that the education we provide our students continues to be exemplary.

NECI students—come to us with an inspiring passion to learn, create, and make a difference. We see their enthusiasm at Dewey Cafeteria during lunchtime, or playing sports on the Green. We watch them at work in the community helping at the food bank or mentoring children at the local school. We listen to them as they leave for their first internships, and return having been challenged and changed by their experiences.

NECI alumni continue to amaze and inspire me with all that you are doing. I love to hear your stories and learn where your culinary passions have taken you. You don't sit still, but continue to accomplish meaningful things in the food and hospitality world and make a difference in your communities and with your families.

Our community of Montpelier and the state of Vermont continue to support NECI in many meaningful ways. As we consolidated campuses the city of Montpelier welcomed us with open arms. The state of Vermont is at the epicenter of the farm-to-table sustainability movement and its farmers and producers have expanded our classrooms by opening their doors to our students.

I hope that your list of "thanks" is as gratifying as mine. On behalf of everyone here at NECI, I send best wishes for a Happy Thanksgiving to you and yours.

All the best,

Fran

	Orrick Nepomuceno

Are you an owner or a renter?

I recently spoke to an alumni who called me after reading last month's newsletter article. As I typically do, I ask every new alumnus what they have been doing since they left NECI and more importantly how their NECI experience has helped them with their career.

As was the case with this particular individual, he had graduated several years ago and had worked a couple of jobs as a line cook and eventually worked his way up to a Sous Chef at a very prominent restaurant. He told me that he was not one of the best or strongest in his class and that he had moments where he thought that he should quit and go back home to find another pursuit. But he stuck with it, completed his AOS degree and was able to find the right job out of school that was a perfect match for his temperament and skill. There he just flourished and found out why he went to culinary school in first place.

With each move he remembered the most important skills were taught to him during his first year of school. That was - why it is important to be a professional in the kitchen. Working clean. Showing up to work on time. Having shiny shoes. All of these things were the basis for better things to come.

The ultimate reason why this particular individual contacted me was because he was interested in getting involved with the Alumni Association and finding out where to start. He took the first step to becoming an owner in his alma mater.

I ask each of you reading this. Are you a renter or an owner in New England Culinary Institute? Do you simply read the monthly newsletter from time to time? Or do you mention to others that you attended NECI only when it best suits you?

I challenge you to stand up and take ownership of the school that you attended. The three years that I have been involved on the alumni association board of directors have been some of the most rewarding. I truly feel that by giving back my time and expertise I am helping the school continue the mission of developing great culinary professionals. When we help make NECI the culinary school of choice and help bring better students and in turn create better alumni, all boats rise.

There are many ways that you can add value to the alumni community and most of them doesn't require any money, just your time. We have alumni ambassadors making calls to externs and introducing them to their local areas. At the end of February, several alumni will be opening their homes to host alumni potluck dinners. We want to host special events across the country such as outings at sporting events and other venues.

If you are interested in any of these or have any ideas of your own, please contact me to discuss (orrick-at-kaonconsultinginc.com or 720-524-8095) or contact Karen Nevin, Alumni Director (karen.nevin-at-neci.edu or 802-225-3232).

Best regards,

Orrick Nepomuceno
Essex 1996

Nathan Anda

Nathan Anda (AOS Culinary Arts 2003) didn't settle on a culinary career until he'd been on his own for awhile. Nathan left New Hampshire to go to college, first in Nebraska and then at school in Charlottesville, Virginia. He enjoyed making extra spending cash by working in area restaurants. To try something different, Nathan spent the summer before his senior year working in an office from nine to five. He knew right away that he could never do that again.

With only one semester left before graduating, Nathan left school and started to toss around ideas of what to do next. He really enjoyed working in restaurants so he decided to take cooking seriously and headed back to New England to attend NECI. Nathan understood that he needed to get rid of the bad habits he had developed working in restaurants and figured that with NECI's small class size he'd be able to work closely with the instructors. Going to NECI was a "no brainer."

Nathan arrived in June for the Culinary Arts AOS program. He considers himself lucky that his classmates already had a lot of experience in the kitchen. His group had a kitchen mentality and came together quickly to work hard, learn and have fun. He remembers his AM Chef's Table class during foliage season. Lots of pressure, lots of work and really crazy!

Wishing to return to Charlottesville, Nathan found an internship at the Ivy Inn Restaurant, a wonderful place just outside of town. It was here that he started working with local farmers, who would show up at the back door to offer their produce. While on his internship, he met Chef Todd Gray and did some stages at The Equinox. This fine dining restaurant, a block from the White House, showed Nathan a significantly elevated cuisine from what he knew. Before he returned to NECI he arranged for his second internship to be at The Equinox.

After 15 months at The Equinox, Nathan was looking for a change. The late hours and intense work conditions made him dream of a day job - if only so he could have a more normal life. The fact that he had met the woman of his dreams was just another factor! Nathan worked at Ceiba, a Latin inspired restaurant, for only two months before he acknowledged to himself that the hours and craziness really was the life he wanted.

It was fortunate that just as Nathan was ready to return to the kitchen rat race, Chef Todd Gray was looking for help to open another restaurant, Market Salamander, in Middleburg, Virginia. Nathan returned to work for Chef Gray and opened the new place. However, it still wasn't perfect.

Nathan finally found a home as Executive Chef at Tallula Restaurant, a part of the Neighborhood Restaurant group. The restaurant group had an interesting concept - two distinctly different restaurants sharing a single kitchen. With Nathan at the helm, they opened Tallula, a fine dining restaurant and two years later, EatBar, a gastro pub. Needless to say, it wasn't easy. With two menus at once, the kitchen staff never knew what kind of meal was being prepared next. In the beginning it was hard to find the rhythm.

	The cooler at Red Apron

But Nathan knew what his priorities were and he started to make those old connections with local farmers to make sure his product was of the absolute highest quality. It was interesting to him that all the restaurants in the city used the exact same meats from the exact same purveyors. Nathan wanted to have quality meats at a good price so he started buying whole animals and converted an old receiving area into a butcher shop.

Having never learned how to butcher an animal, Nathan taught himself how to process the meat. It was like a treasure hunt. As he learned to breakdown the animal he'd discover different cuts, the tenderloin, the top round, and of course some cuts he had never used. It was exciting to have fresh cuts of meat that used to come to the restaurant in a cyrovac bag!

Though he started small, with just half of a cow, Nathan was soon receiving a whole cow and pig each week. He remembers calling the farmer who sold him his beef to ask for his first whole cow. The farmer, not used to delivering an entire animal, put the cow in his pick up truck and drove into Arlington! It was a sight to be seen - and Nathan and the farmer soon found a better way transport the meat. It wasn't long before Nathan was fully utilizing the animals he purchased. With two distinctly different restaurants, the high end cuts ended up at Tallula's while the ground beef and pork belly would go to the bar.

Nathan feels very fortunate to work for the restaurant group. As his butchering operation grew, Nathan realized he really wanted to spend his time learning charcuterie instead of in the kitchen. The owners of the restaurant group let him run with his ideas and Red Apron Butchery opened last spring. Nathan is putting all his efforts into developing the butcher business and hopes to purchase a larger production facility and open a retail shop soon.

For Nathan, cooking is still in his blood. He enjoys experimenting with different flavors to make his sausage and cured meats. If a chef has an idea for a dish, the two will brainstorm and cure a meat with ingredients that will go into the final dish. However, patience is required. From inspiration to a final cured product can take over two months. Flavors as diverse as cumin, coriander, cinnamon, chocolate or vanilla can end up flavoring Red Apron's sausages and cured meats and Nathan has developed over 30 different recipes.

Nathan doesn't plan on moving on anytime soon. He has found a niche for himself with Red Apron Butchery that combines his love for the culinary arts as well as his desire to work closely with farmers and their local product. There still is much to learn, but Nathan looks forward to his next culinary experiment and his next sausage creation.

Chef Sarah Langan

NECI Chefs Sarah Langan, John Barton, André Burnier and Jill Lanpher will be going to New York City to prepare the Beard House's annual New Year's Eve gala dinner. The four NECI chefs, along with a select group of students, will prepare an extravagant Vermont farm-to-table menu for the evening's guests.

This is the fourth time that Chef Langan has been invited to cook at the Beard House. She is extremely excited about this opportunity and the menu that she has planned. You can check out the details, and make reservations at: JBF Events. Friends of NECI will be able to get the discounted member price: call the reservations department directly at 212-627-2308 and mention the special, unique code word "Tarragon" and that you are friends of NECI.




Chef Sarah Langan's New Year's Eve Menu:

Hors d'oeuvres

Maine Lobster Canapés
Blini with American Caviar and Vermont Crème Fraîche
Vermont Veal Sweetbreads en Bouchée
Duck–Duck–Goose Pâté
Vermont Butter and Cheese Company Goat Cheese and Candied Walnut Gougères
Gruet Blanc de Noirs Brut NV

Dinner

Foraged Vermont Chanterelle and Butternut Squash Soup with House–Cured Duck Prosciutto
Lincoln Peak Vineyard Starlight Rosé 2008

Shallow-Poached Salt Cod with White Bean Ragoût
Shelburne Vineyard Riesling 2008

Braised Vermont Highland Cattle Company Beef Short Ribs with Truffled Celeriac–Potato Purée, Baby Root Vegetables, and Swiss Chard Ballotine
Boyden Valley Winery Big Barn Red 2006

Artisanal Vermont Cheeses > Vermont Butter and Cheese Company Coupole, Jasper Hill Farm Bayley Hazen Blue, and NECI Student–Made Fresh Cheese, Served with Vermont Honeycomb, Quince, Sous–Vide Vermont Apples, and Housemade Crackers

Cabot Creamery Greek–Style Yogurt Panna Cotta with Winter Fruit Chutney
Shelburne Vineyard Vidal Blanc Ice Wine 2008

Petits Fours and Mignardises

The Alumni Association First Annual Nationwide Potluck is on! Planning has begun, but it's not too late to volunteer to host a potluck. So far we will be having potlucks at:
- Hot Springs, Arizona
- Upper Valley, NH/VT
- Rhode Island
- Denver, Colorado
- Dayton, OH
- Hong Kong
- Boston
- San Francisco

The Potlucks will take place the weekend of February 25-28, 2010.

Please let me know if you are interested in hosting a NECI Alumni Potluck or would like to get involved in planning or attending one of the regional events. I look forward to seeing you at a NECI Alumni Nationwide Potluck this winter!

To volunteer to host, contact Karen.nevin-at-neci.edu

NECI's Next Generation Scholarship is a wonderful way to help someone you know attend NECI. Alumni, staff and current students may refer a prospective student to NECI and if that student enrolls, they will receive a $1,000 Next Generation Scholarship.

We know that you, our alumni, know best what it takes to be a NECI student. We also know that through your work and daily interactions, you come across people who have the passion for a culinary career. Let us know if there is someone who would benefit from a NECI education. Just think, you have the power to give someone a gift of $1,000!

Refer someone online at NEXT GENERATION SCHOLARSHIP.

Are you trying to figure out how to get ahead? Have you been wondering how to fit in some additional education with all you are currently doing? Well, we have a solution for you! Consider enrolling in NECI's Online Bachelor of Arts in Hospitality and Restaurant Management Program. The application fee for January enrollment will be waived.

Louis Eguaras (BA HRM 2009), now 38, was a successful chef even before he ever considered enrolling in NECI's online bachelor's degree program. "It's fast-paced, but it fits your schedule. You can always do the work in between what you're already doing." However, the coursework was no pushover: part of the work involved coming up with a detailed business plan for a restaurant. Some of the other students had unique experiences in that department. "One of my classmates had been a general manager at a Chili's. She was always giving us her perspective, and that was helpful in our group learning setting."

Personal contact is still an important motivator that helps students push through difficult courses. Eguaras learned that several friends in the industry had enrolled in the NECI curriculum as well. The group would consult with each other on assignments by phone and email and encourage one another. "That helped a lot. Even though it was an online curriculum, I always felt close to the other students."

Eguaras graduated this past spring with a Bachelors degree. Not only that, but he's also landed a contract with MIT Press to write a book called, "101 Things I Learned in Culinary School." That's something he would not have been able to conceive before his online degree.

"Everything I learned at NECI is going to apply to what I'm writing about," says Eguaras. "And completing the online coursework gave me the discipline that I'll use to finish the book."

A new class starts approximately every seven weeks, so you can start the program whenever it's convenient for you. The next start is in January 2010, and the application fee for that enrollment has been waived -- so apply now!

Learn more about NECI's Online Bachelor of Arts in Hospitality and Restaurant Management Program: www.neci-online.info/alumni1.

	students at Vermont Culinary Classic in action

Over 100 high school culinary program students from around Vermont gathered November 18, 2010 to compete in the Second Annual NECI VT Culinary Classic Competition. Prizes for competitors were generously donated by Burlington Food Service/Reinhart Foods, Mercer Knives and Misty Knoll Farms. Student contestants were given 90 minutes to create three dishes: Minestrone Soup, Sautéed Statler Chicken Breast with Rice Pilaf, Green Beans and NECI's Beurre Blanc and Seasonal Crepes. The students were rated by NECI chef instructors on the general skill areas of safety, sanitation, production efficiency, use of equipment, personal hygiene and grooming. They were also judged on degree of difficulty/creativity, cooking technique, proper doneness, texture, and flavor.

The winners were:

First place - Gooseneck Barnacles (Green Mountain Technology & Career Center)
Second place - Super Sonic Slicers (Windham Regional Career Center)
Third place - Burnt Toast Caféandolph Technical Career Center)

VT Culinary Classic Winning Team

Round Chef Instructor for Baking & Pastry

The New England Culinary Institute is looking for a Rounds Chef Instructor for Baking & Pastry. The Rounds Chef Instructor is responsible for the educational training and evaluation of students, maintaining food quality and sanitation standards, controlling food cost, product utilization, participating in menu development and working as a team with other instructors and front-of-the-house managers.

Requirements: Minimum of an A.O.S. degree and a minimum of six years experience in the culinary field, preferably including responsibility for the management and operation of a commercial food service.

Click here for the application and a complete job description. If you would like more information, email greatjobs-at-neci.edu.

If you are currently looking for a great opportunity, good benefits and a friendly supportive work environment, apply today!

To find more Hot Jobs, check out NECI's Alumni Job Board at HOT JOBS.

NECI alumni are all over the globe. I am always looking for a good story to tell in the Alumni Newsletter. If you would like your story profiled, please let me know!

Karen karen.nevin-at-neci.edu

2008

Christian Lowe (AOS Culinary Arts) sent us an update. After her last internship, she worked at a private country club in Martha's Vineyard. From there she decided to move to Phoenix, Arizona, which she loves! It took a while to find a job that was appropriate but she finally found a sous chef position in an upscale retirement community. Christian says it's a challenge to meet all the dietary needs, requests and care for the residents, but she's really enjoying it. After learning to "salt like the sea" from school, she has to find a way to salt nothing and still bring out flavor. Her executive chef has worked in many restaurants as an executive including opening the Grand Hyatt in NYC as well as in Lake Tahoe. She has taken Christian under his wing and she has learned a lot about food and management. Christian got a second job working at the Scottsdale Plaza Resort doing banquets where they do a lot of high volume corporate functions (they recently did a plated dinner for 1,000 people!) Life is fast paced and Christian says she is enjoying it all. Thanks for writing, Christian!

	Hannah Marshall

2007

Hannah Marshall is working for Northeast Organic Farming Association of Vermont and Vermont Food Education Every Day as an instructor. She sent along a few photos of her in action!

Hannah Marshall teaching class

2006

Patrick Diehl (AOS Culinary Arts) dropped us a quick note to say he just finished another year at Basin Harbor Club in Vermont. He stopped by NECI in Montpelier to take a look around and noticed Chef Emma Cutler in one of the classrooms. He was sorry he missed the Sunday Brunch at the Main Street Grill, but enjoyed his visit. Patrick is now down in Atlanta and is looking for a job. Thanks for dropping by Patrick - we love to see alumni when they come back for a visit!

Alan Griffith (AOS Culinary Arts) got in touch with Chef Michel via Facebook. He let us know that he is currently cooking in Oregon but hopes to move to Kansas to start a farm soon!

Nathan Rager (AOS Culinary Arts) called the Alumni Relations office recently. He has moved on from Hamersly's Bistro and is now working at Eastern Standard in Boston. Thanks for calling Nathan!

2002

John Cox (AOS Culinary Arts) was profiled recently in the Monterey Herald. John is the new Executive Chef at Casanova in Carmel, California. You can read the complete profile HERE.

Edward Roszak (AOS Culinary Arts) has been named the Executive Chef of Starfish Creative Events catering division.

2000

Cybill Brown Talley (AOS Culinary Arts) and her husband Broderick are the proud new parents of a son, Braelin George Talley. Braelin was born on October 23rd in Atlanta, Georgia. He was 7 pounds, 1 ounce and 20 inches long. Congratulations!

Max Turner (BA Food & Beverage Mgmt) is the new owner of The New American Grill and Taproom in Rutland, Vermont. Max and the restaurant were recently profiled in the Rutland Herald.

1999

Memo Trevino (AOS Culinary Arts) is writing a blog and working hard at his new restaurant, Travertine, in New York City. Check out his blog HERE.

1998

Chris Vizzina (AOS Culinary Arts) let us know that he has been nominated for the 2010 IFMA (International Food Manufacturer's Association) Silver Plate Award. This is an "Operator of the Year" award and is one of the highest honors that can be received in their industry. Chris is the General Manager of Campus Dining, Inc. at Samford University in Birmingham, Alabama. Congratulations Chris!

1997

Alton Brown (AOS Culinary Arts) could be found in the White House garden this fall when "Iron Chef America" was taping a few scenes for its season opener. The location was a key to the secret ingredient as well as the message from Michelle Obama on her crusade to reduce childhood obesity. You can read the New York Times story HERE.

1996

Taylor Denegre (AOS Culinary Arts) stopped by NECI in Montpelier a few weeks ago. Taylor has moved back to Vermont is looking for work. His first stop was NECI's Career Services office downtown - a great resource for alumni!

1994

James Rowse (AOS Culinary Arts) checked out the alumni website and sent us an update through the Contact Us link. James is living in Charlottesville, Virginia and says Hi!

1992

Brett Camplin (AOS Culinary Arts) dropped us a note: "I opened my first restaurant (The Sea Dog Brewing Co.) in Camden, Maine back in 1992. In 1995 I opened a second in Bangor, Maine. In 1997 I opened a third in South Portland, Maine and finally a fourth in 1999 in Topsham, Maine. All together we had 4 stores and sold beer in 36 states across our country. We won a gold medal for our Oktoberfest Lager at the Great American Beer Festival in 1994, which is the largest competition in our country. In 2000, I sold the whole thing and have been out of the business since then. Right after that I got into the mortgage industry and opened my own mortgage company a little over two years ago."

Brett asked if Chef Robert Barral is still at NECI (he is not, he has a restaurant, Café Provence, in Brandon, Vermont). He is also considering returning to Vermont for the 30th Anniversary Reunion (August 14-17, 2010 - a GREAT idea!). Thanks, Brett, for getting in touch!

Marcie Kaufman (AOS Culinary Arts) has published a cookbook, "Seasonal Appetite: A Chef's Celebration of Vermont's Seasons." Marcie is a restaurant consultant and former executive chef.

1991

Alister Brown (AOS Culinary Arts) and his restaurant Logan Brown have been named the Supreme Winner in the 2009 New Zealand Cuisine "Restaurant of the Year" awards. Logan Brown is located in Wellington New Zealand and has also won the Best Smart Dining - Metropolitan Award. Congratulations!

1990

Craig Jacobs (AOS Culinary Arts) is a Certified Executive Chef and owner of Las Ruinas Boquete in Boquete, Panama. The restaurant has recently opened under a completely new administration and serve amazing barbecue along with NFL football on the side!

David Hale (AOS Culinary Arts) and his culinary students at St. Johnsbury Academy in Vermont have continued their tradition of preparing the "New Traditions Supper," a gourmet buffet in Cabot, Vermont. Their goal is to prepare an annual fundraising supper that steers away from the usual Vermont traditions of chicken pie or ham and baked beans! The gourmet feast has become an anticipated epicurean treat in central Vermont. You can read all about the event HERE.

Raymond Venegas (AOS Culinary Arts) found Chef Michel on Facebook. He thanked Chef Michel for all the cooking lessons and loves his memories of NECI.

Alumni who received more than one degree are listed by year of their first degree. Those who attended but did not graduate are listed under the year they would have graduated; or in some cases, the last year they attended. If you have changed your address, have a new job or have other news to share, let us know! www.necialumni.com

Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu