I. Message from the President
II. NECI Grad's Restaurant Taps Fiber of Cebu
III. No Matter the Direction, It's Clear Sailing for Satterwhite
IV. NECI Support for Local Farmers Enjoys Renewed Growth
V. Next Generation Scholarship
VI. Alumni Notes

February 22, 2007

Hello again from all of us at NECI. On Valentine's Day, Mother Nature provided Vermont with a major storm that dumped over 30 inches of the fresh powder throughout the region. Though the storm occurred more than a week ago, crews continue to haul snow away from the streets and parking lots. All of you who were in residence during the winter terms and now like to tell tales about the challenges you faced as a student, should know that current students will be able to top anything when it comes to amounts of snow. The last time the locals can remember so much snow was Christmas, 1969.

Despite the weather, Vermonters continue to go about their daily routines trudging through the snow banks to get to work. Because of that work ethic, we are pleased to send you another issue of NECI's online newsletter. Once again, you will find several articles about NECI grads. These are the NECI grads who were nice enough to let us know recently about their successes. We look forward to many more updates from you so that you can be featured in this newsletter.

Also, check the article about the school's renewed commitment to local farmers. Contracts with farmers were just signed by NECI's purchaser for product to be delivered next summer.

As I have stressed in previous communications, your continued support is needed and it can be offered in many ways. One that is getting special mention in this newsletter is the request from Dawn Hayward who heads up our open houses. Dawn is requesting that those of you who might be in or near one of the open house sites be available to distribute posters and help get the word out, or even join in on an open house. These open houses are designed to give prospective students a taste of NECI and no one knows what NECI is all about better than you! Email her at dawnhayward-at-neci.edu. Click here to see what to see our upcoming events.

Please do let us hear from you.

Best wishes,
Fran

By Kristin Fletcher

Jason Hyatt ('91) has worked in high-pressure kitchens, he's handled a complete cultural and language shift with a move to Hong Kong in 1999, but his most challenging accomplishment is his latest undertaking.

In the tropical tourist destination of Cebu, an island in the Philippines, Hyatt and his wife, Anna, recently opened a luxurious restaurant, Abaca, which has generated the kind of buzz usually reserved for red carpets.

"We are clearly the best restaurant in Cebu and our clientele reaches as far as Manila and Hong Kong," Hyatt said. "We are different because the only thing we don't make is ketchup and mustard. We make breads, pastas, ice cream sorbets, sauces, stocks - everything possible."

Featuring a contemporary design that manages to be both breathtaking and welcoming, the 54-seat restaurant sits on the waterfront on Mactan Island, a coral island popular with scuba divers. All of the building materials for the project, which includes a boutique resort with nine rooms scheduled for completion this year, came from local suppliers and craftsmen.

Mactan, a light-colored marbled stone mined on the island, was used throughout, as was a black stone from the southern Philippines and local granite. The copper lighting was made locally, and the chairs feature rattan and abaca fiber, from which the resort derives its name.

"We spent $2 million and were trying to keep it locally," Hyatt said.

The locals seem to be repaying that investment. Originally intended as a draw for tourists and about a 40-minute drive off the beaten path, the restaurant is attracting Filipinos, as well, and Hyatt's been pleasantly surprised by the amount of business he's doing on Tuesdays and Wednesdays.

"The prices are pretty cheap for tourists, but a lot for most people who live here," he said. "We are ... in the top 2 of being expensive. I have a $55 steak on the menu, and I'm selling 10 of those a night."

"We're really doing well."

Hyatt bucked convention by leaving the dining area open, opting for fans over the standard air conditioning, and created an additional informal alfresco seating area overlooking the sea.

"My favorite part of the restaurant is being able to see the ocean from my kitchen," he said.

Out of necessity Hyatt has found himself back in the kitchen, taking over after his head chef, a recruit from his Hong Kong days, walked out. Once he has a new chef in place, he'll turn his attention to finishing construction on the resort and his plans for another restaurant in Cebu City.

Work began on Abaca in 2005 and the restaurant opened in September 2006. Hyatt had a hand in every aspect of it from the planning stage to picking out tile to securing the proper licenses.

"I had to train the builders to finish in the style we need and the quality we desired," he said.

Five cities make up Cebu Province, a tourism and business hub. Mactan Island is connected to mainland Cebu by a bridge, and is home to the country's second busiest airport, located about 15 minutes away from Abaca. English is widely spoken in the province.

Be sure and visit the restaurant's website at www.abacaresort.com

By Kristin Fletcher

After immersing himself in the glamorous world of the Playboy Mansion, then country-hopping aboard yachts for the past year, Hunter "Bo" Satterwhite is right back where he started, and that's just fine with him.

Satterwhite is appreciating the change of pace and familiar perspective of his hometown in Virginia. And why not? At just 26, he's got a wealth of experience and plenty of options.

"I tell people you just have to go for it," he said "Don't ever take no for an answer. If you have a strong positive outlook anything is possible."

Enjoying the irony of speaking from the exact same restaurant he started at as a 12-year-old (his mother suggested he look for a job following his arrest and sentence of a year's probation), Satterwhite's early start as a dishwasher unwittingly put his career on the fast track. Before long, he was waiting on tables and closing the restaurant. He entered NECI as a 17-year-old and graduated in 2000 at 19.

Less than a year later, he found himself driving across country to join the staff at the Playboy Mansion.

"Ninety-nine percent of the people that get there are hired on word of mouth," Satterwhite said. "The executive chef has been working there 20 years. He's seen it all. He's very strategic about who he hires, even for dishwashers. You have to have a very professional attitude."

The mansion usually has 6-8 full-time chefs on staff, although only five are allowed to cook for Hugh Hefner.

In his five years at the mansion, Satterwhite worked his way up to the position of chef de partie, orchestrating the details for events up to 1,500 people. And true to the over-the-top decadence displayed on the cable show "Girls Next Door," the kitchen staff spends freely to accommodate every whim of bunny life.

"At the mansion, there really is no budget," Satterwhite said.

Lured by the prospect of travel, Satterwhite began looking for regular work on yachts and sailboats, dropping to on-call status at the mansion in March of 2006.

Finding work through referrals and yacht brokers, Satterwhite traveled to 16 countries, 15 states and three continents in under a year. The money was good, too - $5,000-7,000 per month - but the hours long and the requests sometimes crazy.

"It's very demanding," he said. "It's run like a restaurant, but you can't let the guests see that. You live together and work together, and you have to cook for everyone ? all the crew and all the guests."

Back on land and talking about his future from Brian' Steak House, the place for a romantic dinner in South Hill, Va., Hunter is considering buying the restaurant and can envision setting up an internship program with NECI.

Or he can head back to the mansion at anytime. Or reconnect with the yachting set. And there's always that dream of trying to get a job with one of the Formula One racing teams.

The possibilities, like his positive attitude, seem endless.

By Scott Fletcher

New England Culinary Institute spends about $500,000 on produce for its kitchens annually. If the school has its way, more of that budget will find its way into the pockets of local farmers.

"We are making a very concerted effort to commit to local growers in support of sustainable agriculture," said Chef Joe Buley, who teaches purchasing at NECI and also buys most of the produce for the school and its restaurants. "We have always worked with them before, but now we are trying to move beyond just a handshake agreement."

Sustainable agriculture is one that produces abundant food without depleting the earth's resources or polluting its environment. It is also the agriculture of social values, one whose success is indistinguishable from vibrant rural communities, fruitful lives for families on the farms, and wholesome food for all.

Buley knows the challenges facing Vermont farmers because he is one. Buley operates Screamin' Ridge Farm in East Montpelier, growing heirloom vegetables.

"I teach potential chefs and managers both about sustainable purchasing because it does improve the local economy and, in the restaurant business, you have an interest in keeping that money in the community," said Buley. "If you support local sustainable agriculture, the money finds its way back to you."

Buley met with local growers in January in an effort to formally commit to buying their produce this season. For some startup operations, like the fledgling Vermont Milk Co-op based in Hardwick, a deal with NECI can make or break it.

"NECI could give them enough volume to keep them going," said Buley. "We purchase dairy from Booth Brothers now, which is a local business, but, at the end of the day, they are still owned by Hood."

"f we go with the Vermont Milk Co-op, we support local family farms and help them establish some brand recognition," said Buley. "They may not make it without support from us."

NECI is one of several founding members of Vermont Fresh Network, a partnership that encourages farmers, food producers and chefs to work directly with each other. NECI has provided support, initiatives and community service hours, and hosted many functions and fund-raisers throughout the years.

The farmers, in turn, give back to NECI by presenting guest lectures and activities at various times for students and faculty.

NECI students also go to farmers' markets in the summer and use the produce as a learning opportunity - how much to buy, how it fits in with menu planning - and discuss the value added to local purchases.

Students have the opportunity to speak with the farmers and learn about their growing practices, their struggles and their successes.

"The underlying belief has always been a part of NECI," said Buley. "About four or five years ago, we sort of fell off the wagon, but we are re-committed to this and embed this support in our curriculum. The philosophy is what we teach, so that is how we should operate."

Do you know a budding culinary star? Help them achieve their dreams by referring them to NECI and they will receive a $1,000 Next Generation Scholarship.

It’s easy to sponsor a student through the alumni website. Click here to sponsor a student.

December 2006

James J. Peyton
Jarid Bacon, AOS in Culinary Arts

Anthony Cirani
Dawn Francis, AOS in Culinary Arts

Benjamin Pike
Heather Loomis, AOS in Culinary Arts

Francis Smith
Zachary Riley, AOS in Culinary Arts

Philip Clayton
Paul Winston, AOS in Culinary Arts

September 2006

Cynthia Komisarek
Kevin Baker, AOS in Culinary Arts

Carol Mascoli
Tosha Callahan, AOS in Baking and Pastry Arts

Melissa Howard
Stephanie Couillard, AOS in Hospitality & Restaurant Management

Lawrence Bellew
Paul Del Buono, AOS in Culinary Arts

Alex Dejong
Abraham Dilworth, AOS in Culinary Arts

Sean Patrick Morrison
Erin Green, BA in Hospitality & Restaurant Management

Alan D. Brooks
Matthew Hagan, AOS in Culinary Arts

Ronald Leroy Mantley
Chester Hughes, AOS in Culinary Arts

Darin Muly
Dedrick Krzywiec, AOS in Culinary Arts

Kirk C. Holmes
Joseph McHugh Jr., AOS in Culinary Arts

Kristina Dahlstet-Carr
Bryan McLendon, AOS in Culinary Arts

Scott Collins
Joshua Merrill, AOS in Culinary Arts

Ronald Leroy Mantley
Devin Miller, AOS in Culinary Arts

Rachel Dowen
Isaac Olson, AOS in Culinary Arts

Christopher Levitre
Andrew Paul, AOS in Culinary Arts

Molly Hayes
Ellena Realley, AOS in Culinary Arts

Ted Ask
Molly Reed, AOS in Culinary Arts

Wendy Jackson
Jericha Strickland, AOS in Culinary Arts

Robert "Bert" Gill
Daniel Schillinger, AOS in Culinary Arts

June 2006

Chad Ellender
Glenn Buras, AOS in Culinary Arts

Paul Hildner
Zachary Hildner, AOS in Culinary Arts

Christopher A. Fish
Joseph Houston, AOS in Culinary Arts

Casey Glowacki
Christopher Johnson, AOS in Culinary Arts

Mike Trombetta
Beau LeMarbre, AOS in Culinary Arts

Miles James
William McCormick, AOS in Culinary Arts

Ronald Mantley
Scott Mochak, AOS in Baking and Pastry Arts

Christophe Hille
Lynette Ng, AOS in Culinary Arts

Mark Stout
Robert Niebudek, AOS in Culinary Arts

Sara Brigadier
Sarah Potter, AOS in Baking and Pastry Arts

John Keller
Dru Witham, AOS in Culinary Arts

JD (John) Scofield
Matthew Gale, AOS in Culinary Arts

May 2006

Joey Buttendorf
Portia Arthur, Certificate in Pastry

March 2006

Heriberto Maisonet
Hilary Adams-Paul, AOS in Culinary Arts

Benjamin Pike
Kevin Doubleday, AOS in Culinary Arts

Kathleen Maloney
Cassy Kenyon, AOS in Culinary Arts

Jeffrey Ferrel
Jodie Lord, AOS in Culinary Arts

Brandon Lesmerises
Jared Marsh, AOS in Culinary Arts

Jonathan Reeser
Brian Martins, AOS in Culinary Arts

Jeff Brynn
Wesley Rodgers, AOS in Culinary Arts

George Stevenson
Oscar Swing, AOS in Culinary Arts

Todd Whitehead
Damian Yopek, AOS in Culinary Arts

Where Are They Now?


1984

Michael Nenes, Montpelier graduate, is now the Assistant Vice President of Culinary Arts for The Art Institute in Houston, TX, the top academic affairs position for all 24 culinary programs. "I still value the NECI influence," states Michael.

1986

Craig Margulies, Montpelier graduate, has been involved in food sales for the past fourteen years at a small local company in Sioux Falls, SD, and wants to extend his good wishes to all at NECI.

1987

Jeffrey Miller, Montpelier graduate, has won the Best Teacher Award from the Colorado State University Alumni Association. Only six such awards are made each year across the entire university. He also won the Outstanding Teacher Award for Tenure Track Faculty for the College of Applied Human Sciences. Congratulations, Jeff!

1988 and 1989

Tom Sixsmith and Jennifer Contreras, Montpelier graduates. Tom is currently the Resident Chef at Cakebread Cellars Winery in Napa Valley under the direction of another NECI alum, Brian Streeter (class of 1988). You may access the Winery at cakebreadcellars.com. Jennifer is the Event Coordinator for the Christian Brothers Retreat & Conference Center in Napa, as well as working in the culinary departments of various wineries on a part-time basis. They will celebrate their 10th wedding anniversary this April! Congratulations!

1991

Abraham Salum, Montpelier graduate, owns and is the executive chef at Salum?s Restaurant in Dallas, TX, a sleek and shiny upscale establishment, featuring contemporary American cuisine with an emphasis on seasonal ingredients. His open kitchen restaurant has sparked a culinary buzz with his inventive New American Fare and stylish presentations! Check him out at salumrestaurant.com. Another grad, Robbie Lewis, class of 2003, is also working with Chef Salum.

1994

Stacey Hyde, Montpelier graduate, is currently General Manager at Powell Dining Hall on the campus of Alfred University, where she graduated from twenty years prior! She says hello to all!

Nicholas Agro, Montpelier graduate, is President of Whirled Peas Catering in Denver, CO, a multi-million dollar catering company, having started this business in 2000. He has served many leaders of the world and has been featured in numerous publications ranging from one of the fastest growing companies by Denver Business Journal as well as Colorado Homes and Lifestyles, Sunset Magazine, 5280. Recently they were featured on the Food Network for a program called Fantasy Weddings, which was shot in Vail, CO. Access his website at whirledpeascatering.com.

1995

Aaron Webb, Montpelier graduate, and his wife Samantha and two-year old daughter Sophia, opened up their first restaurant in Cape Cod, named The Daily Paper, located in Hyannis. They serve breakfast and lunch seven days a week! They opened Dec. 4, 2006 and have been very very busy! Look for the restaurant soon at thedailypapercapecod.com. Congratulations!

Greg Lipman, Montpelier graduate, is moving into the Atlanta area.He would love to hear from his fellow alumni at hayyou42-at-yahoo.com.

1997

Tim Underwood, Essex graduate, wants to hear from his classmates and can be reached at tunderw4-at-aol.com. Tim currently resides in GA.

Sarah Sullenberger Deigl, Montpelier graduate, would love to hear from her classmates and fellow alumni at sdeigle-at-gmail.com.

John Hazzard, Essex graduate, and wife Kathy-Anne are currently living in Barbados with their two children, John-Mark and Hannah. John is Executive Sous Chef of the Sandy Lane Hotel (5 Diamond Hotel), and recently completed his MBA in Business Administration at J&W in August 2006.

Salvatore DiGilio, Montpelier graduate, is in NJ now and would love to hear from his fellow classmates at digilio525-at-optonline.net.

1998

Since May 2006, Matthew Jennings, Montpelier graduate, and lovely wife, Kate, have successfully owned and operated La Laiterie at Farmstead in Providence, RI. Farmstead has been named to the Saveur 100 this year and has been offering New England's best selection of domestic and imported artisan cheeses and accompaniments. It has also been named New England's Best Cheese Shop by WHDH TV and cited as the Best of Rhode Island 2004 In RI Monthly Magazine! Kudos to Matt and Kate! Matt has spent a lot of time in Europe studying with Master Cheese mongers and cheesemakers in the United Kingdom, France and Italy. Kate is a classically trained pastry chef and co-owner of Farmstead and is the most happy when her hands are in flour! Matt states: "NECI has been and continues to be instrumental in the success of my career. It was the first time I walked in NECI'S main office when I think I realized my passions were going to actually provide me with gainful employment, and hopefully, a life long journey." Check out their web page at www.farmsteadinc.com.

Mike Pelton, Montpelier graduate, is living in Vermont and can be reached at windham-at-sover.net.

Jason Owens, Montpelier graduate, joined with two Portland, OR chefs Dave Kreifels and Benjamin Dyer, two years ago and together they opened Simpatica Catering and Simpatica Dining Hall, and since one of them already owned Viande Meats and Sausage, there are basically three businesses being run. Check these successful chefs out at www.simpaticacatering.com for an outstanding summary and description of their enterprises. Impressive! They have done shows for PBS called "The Endless Feast" and last June their dining hall was featured in Bon Appetit as one of the ten "hot" restaurants, as well as being written about in GQ Magazine for their meat market and their Sunday brunch. The most outstanding reviews came in USA Today on December 22 and January 5th. Simpatica Dining Hall was selected as serving the number one "Meal of the Year" (a place in Italy was number 2). Kudos to these chefs and Jason!

1999

Alan Gamble, Essex graduate, is eager to hear from his classmates at gamble_alan-at-hotmail.com.

Frank Giglio, Montpelier graduate, has been running the Spice Of Life Deli in Guilford, CT for the past three and a half years. It's a vegetarian/vegan deli where Frank prepares daily soups as well as lots of vegan baked goods. He also teaches a few raw prep classes a month as well as giving lectures on the benefits of raw food in the diet. Oh yes, he's currently on a diet of raw food, having begun this lifestyle change in March 2006, losing over forty pounds, and never feeling better, he shares. He's currently training for a thirty mile trail race in March of this year! In July 2007 Frank plans to be off to Patagonia, AZ, for a live food apprenticeship at the Tree of Life Center. While there, he will prepare organic vegan live food for the guests for fourteen weeks.

Sara Figliomeni-Salter, Essex graduate, is currently in North Sydney, NS, and would love to hear from her classmates at sarafigliomeni-at-ns.sympatico.ca.

Jennifer Shepherd Harris, Montpelier graduate, shares her last few years' itinerary with us. After working at the Blackberry Farm in TN from 1999-2003 as a chef, she returned to North Carolina and began employment at La Farm Bakery, a traditional European bakery for about a year. Then the "school" bug hit her and she headed out west to the Seattle, WA area where she received in June of last year her Master's of Science in Nutrition from Bastyr University. Bastyr has the strongest naturopathic medicine program in the country and is the only accredited university having a whole foods-based nutrition curriculum. While there she met her future husband and moved back to the East Coast and currently is living in Roanoke, VA. At this time she is working on her dietetic internship through Virginia Tech in Blacksburg, VA. Hopefully at some point, Jenny and Christian (her husband) will be heading to the Seattle area to live. Congratulations, Jenny!

Daniel Ritter, Essex graduate, is Executive Chef Partner of New World Hospitality LLP in Minneapolis, MN. Dan left the University of Minnesota Campus Club where he was the Executive Chef and Senior F&B Manager for two years and joined his two business partners to expand their restaurant operations, New World Hospitality. The three of them are now the founders and majority owners of the award winning Town Talk Diner in Minneapolis which was named "Restaurant of the Year" by the Minneapolis Star Tribune. They have also just been awarded the exclusive food and beverage rights for the Minnesota Center for Photography, an 8,000 square foot art gallery in Minneapolis' "Art District." They are also in the process of opening an Italian themed second concept in Minneapolis to compliment the award winning Town Talk Diner. Look them up at www.newworldhospitality.com and www.towntalkdiner.com. Kudos to them all!

Jon Bonnell, Montpelier graduate, has opened his restaurant, Bonnell's Restaurant, a fine dining concept with a Texas flair, offering Fine Texas Cuisine, with a mixture of Southwestern and Creole influences, all in Fort Worth. Bonnell's has been voted one of the top ten restaurants in DFW by Zagat Guide! Chef Jon has cooked for Mediterraneo in Dallas, Mr. B's Bistro in New Orleans, Randall's Gourmet Cheesecake and Wine Bar and Escargot Restaurant in Ft. Worth. Chef Jon's website is www.bonnellsrestaurant.com. Congratulations, Jon!

2000

Paul Lagoe, Essex graduate, would love to hear from his classmates at lahose-at-aol.com, and is currently residing in Vermont.

Mark Knipp, Essex graduate, is residing in VA and you may contact him at mdkpassion-at-yahoo.com.

Roy Silcott, Essex graduate, would like to connect with his NECI friends at cincyroy-at-yahoo.com.

Nate Nagy, Montpelier graduate, is working and living in MA and would love to hear from his classmates at natenagy-at-hotmail.com.

Amanda Garfield Champagne, Montpelier graduate, wants to hear from her friends at amandaJ60-at-msn.com.

2001

Clendora (Dori) Grezlik-Marmann, Essex graduate, met her husband who also happened to be the chef at the Boulder's Resort in Carefree, AZ. They now own and operate Sundogs Sports Bar and Grill in Corolla (Outerbanks), NC, and are in the process of starting two more, but different, restaurants in Corolla. They are looking for some good summer workers at the beach, so you may contact them at cgrezlik-at-yahoo.com or you go to their website www.sundogssportsbar.com.

Jonathan Curry, Essex graduate, wants to check out his friends from NECI at redsoxcurry-at-yahoo.com.

Josh Velazquez, Montpelier graduate, opened Deep Ellum on January 4th in Allston, MA. The theme is a craft beer bar serving "international comfort cuisine," for the lack of a better description. His partners and he have worked together on and off in the Boston area for the past six years. Their menu is "what you would have if you came to my house for dinner." If you're in their area, stop by at 477 Cambridge Street. Good luck, Josh!

Erik Fawell, Montpelier graduate, is now chef/owner of Mad Platter Catering and chef-instructor at the Connecticut Culinary Institute, Hartford, CT.

2002

Chelsea Herkal, Essex graduate, is looking for some of her fellow classmates from the graduating class of 2002! Contact her at chelsherk-at-hotmail.com.

Zachary Oakes, Montpelier graduate, is currently in Seattle, WA, and you can contact him at zach.oakes-at-gmail.com.

Ashlie Koehler, Montpelier graduate, is currently in the pastry department of the Ritz Carlton in Kapalua, Maui, HI these days!

2004

Jennifer Mindell, Essex campus, would like to hear from her classmates at jen_mindell-at-yahoo.com.

James Lysons, Montpelier campus, is at the Hyatt Regency Resort and Spa in San Antonio, TX, and in his words, "learning how to line dance and hangin' with the cowboys!"

Philip Stevens, Montpelier graduate, would like to hear from fellow classmates at Philip-at-stevens-inc.com.

Julie Heins, Montpelier graduate, is at home in Hopland, CA, and would like to hear from her classmates at julie97jetta-at-hotmail.com.

Matthew Myers, Essex graduate, is currently Assistant General Manager at Michael Mina Restaurants in CA and working toward his Masters Sommelier certification. He is also participating in "Giada?s Weekend Getaways" on the Food Network in San Francisco!

2005

Dan LaCroix, Essex graduate, wants to reconnect with his classmates and friends at: 619-952-4535. He's currently in Colorado. Feel free to call!

Sara Richards, Montpelier graduate, is currently working in Wales, Wisconsin at Back to Bread, with Chef Dan Neeble.

Jason Spearing, Essex graduate, is currently in Arizona, and would love to hear from his classmates at jay-at-dineterracotta.com.

2006

John Engle, Essex graduate, would love to hear from you at engleje-at-hotmail.com.

Janet Powell, Montpelier graduate, has started workat Wholefoods Market in Brentwood, MO, and working into management.

Jennifer Bonaccorsi, Montpelier graduate, is currently in MA and you can touch base with her at bjenny7-at-hotmail.com.

They Shall Be Missed...

2004 Montpelier graduate, Mr. Walter J. Lawless, passed away January 11, 2007, from injuries sustained in an automobile accident on January 9th in Lowell, MA. He was the son of Michael Lawless and Roland and Ruthann Edwards of Dunstable, MA. He had been working at T-Bones Restaurant in Hudson, NH at the time of his death. Services were held January 18, 2007 at the Dolan Funeral Home in Chelmsford, MA.

Essex intern, Mr. Daniel Bendz passed away unexpectedly on January 21, 2007. Dan was completing his first year internship at L?Amante in Burlington, VT, and was scheduled to return to NECI in March of this year for his second year. He leaves his wife, Leslee Bendz, also a NECI intern. Funeral services were held January 27, 2007 at Sacred Heart Church in Vestal, NY.

Mr. Walter Bond, a Montpelier student of 2000, passed away March 22, 2006. Walt was working at the Maryland Institute College of Art as Executive Sous Chef and adored his job. Before that he was employed at the Eldridge Furnace Inn in Elkridge, MD. This information did not reach us until just now through his family.

A Reminder From Sandy's Corner

We are all enjoying hearing from our alumni and their successes!

Each of you is the greatest ambassador for New England Culinary Institute and we need your support and recommendations when you meet future students who are looking at a choice for culinary schools. Only you know firsthand what it takes to be successful at the school, as well as in the industry. YOU can be the difference in their lives and at the same time, know you are recommending the next generation! Keep your successes coming in...let us know what you?re doing!

Share your news and updates by emailing me at sandywebb-at-neci.edu. We look forward to hearing from you soon!