Robert (Skip) Myers with Fran Voigt

One day last September I was in Keene, NH having lunch with my friend George Hagerty, who had just stepped down as president of Franklin Pierce University. He was making a rather non-traditional "career change choice" and was enroute to Athens, Greece to serve as Provost, typically the number two spot, at a university there. Like George, I had just stepped down from a college presidency and was determined to make a more abrupt "career change choice": I was planning to get out of higher education altogether and go to culinary school. Approaching 60, I felt this would be my best chance to do something I've wanted to do for a long time, and timing is everything in life.

On the drive home from the restaurant I received a phone call from an executive headhunter I've known for several years and trust implicitly. "Skip, I have no idea if this is of even remote interest to you, but there is this very special culinary institute in Vermont looking for a president. Do you want to take a look or pass?"

My response was immediate: I nearly drove off the road into a ravine. "Bryan, is it NECI?" Yes, it was, and the rest as they say is history.

Although it isn't exactly the seismic career change I initially envisioned, this is the best of all possible worlds: a love of culinary arts, a desire to learn and do more, almost 30 years of experience as an "agent of change" in higher education, and being surrounded by enormously talented, creative and passionate people – faculty, students, staff, and alumni – who make it worthwhile to get out of bed each and every morning.

And to do what? First and foremost, preserve and enhance the "DNA" of NECI and those attributes that Fran Voigt has nurtured over a 30-year period and have made NECI what it is today. Second, to position NECI for its next 30 years in a world, education space and industry that are all rapidly changing and require vision, nimbleness, and tender loving care. And, third, to be more than a tradition president, but a student as well who is always learning and applying that newfound knowledge in ways that preserve and enhance the NECI brand.

In this, my first communication to you, I want to emphasize your importance to our positioning NECI for the next 30 years. As alumni, you offer critically important feedback to us on how we can improve to retain our relevance in the marketplace. You are our valuable eyes along the vast landscape of career paths NECI grads have followed. You are also in a unique position to be able to refer future students through the "Next Generation Scholarship' program as well as introduce us to new friends and partners who can be of enormous help in preparing current and future generations of NECI graduates.

I look forward to meeting as many of you as I possibly over the course of the next year and into the future. I strongly encourage you to get directly in touch with me, introduce yourselves, tell me about your successes and your challenges, and most of all talk about how together we can position NECI as the best of its breed on the planet!

Sincerely,

Robert (Skip) Myers
President

	Orrick Nepomuceno

Last week, I had the opportunity to speak with our new president - Dr. Robert "Skip" Myers. My talk was brief, but I was able to let him know of our history and where I saw the future of the association.

I stressed the need for the alumni community to have a "seat at the table" with the school and with the Board of Directors. I was pleased to hear that Skip was going to work with our group and that he wanted the Alumni Association to hold him accountable.

Later that day, Skip joined the Alumni Association Board conference call and reiterated those same words to my fellow board members.

Although Skip may have been in his role for a just a few weeks, I can say that I walked away from both calls feeling that he understands that the Alumni community plays a huge part in the future success of the school. He mentioned in his previous role at Daniel Webster College that he felt that the alumni were vital to the overall health of the school.

To that end, I feel that we as alumni should also be held accountable for the success of the school.

A few months ago, I wrote about being a renter or an owner in our school. Are you someone who simply enjoys the benefit of being an alumni without taking ownership in the school? Or are you someone who really does care and wants to help make a difference in the next wave of students.

So if you are interested in making calls to externs or potential new students or if you would like to host an alumni event, we want to talk with you. Feel free to call Karen Nevin, Alumni Director, or myself at 720-524-8095 to find out how to get started.

Warm Regards,

Orrick Nepomuceno
Essex 1996

We are well on our way to hosting Potluck Events in five locations and two countries!

Here are our current hosts:

Terri Kohl, Des Moines, IA
Stephanie and Eric Soller, Dayton, OH
Orrick Nepomuceno, Denver, CO
Ruth and Ed Feldman, Boston, MA
James Fortier, Hong Kong

The Potlucks will take place March 4, 5, 6 or 7. Specific invitations will be sent to everyone in those areas in about two weeks, but EVERYONE is invited! The details will also be posted on the Alumni Association Facebook page.

Now, if you notice, I do not yet have a potluck host in VERMONT. I really want somewhere to go that weekend, so if anyone is interested in helping me host a potluck here in Vermont, get in touch with me immediately!

Finally, if you think you'd like to host one where you live, shoot me an email karen.nevin-at-neci.edu. This is not complicated. I will take care of the invitations and RSVP's, you just need to be there to greet people! If hosting at your home won't work, consider a gathering at a local bar. The point is, let's get together and celebrate being a NECI Alum!

David Potwin (AOS Baking & Pastry 2008), is the Alumni Association's new Social Media Master. He has taken charge of the Alumni Association Facebook page and plans on making it THE place to check to find out what's going on for NECI alumni worldwide. David posted the following message on Facebook:

"With this new year upon us, 30 years for NECI I might add, I'd like to do my best at keeping us all in contact with the best that technology has to offer. First starting with our Facebook connections, but soon delving into food photography, kitchen discussion boards and eventually blogging for current students, alumni and staff.

Starting in January we'll be holding a monthly photo contest on the Alumni Association page. This way students and alumni can display their talent and amateur food photography with us all. Each month will have a different theme and all photos submitted must be original works, including title location and ingredients. The winners will be voted on, chosen and announced the next month. A gift from the NECI Alumni will be given to the winner, and at the end of the year we will have 12 month photo contest, with a grand prize winner.

Along with the photo contest we will be opening up the Discussion Boards with a new topic of interest for students and alumni every other week. Please feel free to post questions, comments or ideas, as your voice will be heard and answered by many. We'd like to create a network of ideas, passions and answers that's not available to most."

Current discussion threads include "who was your favorite NECI instructor?" and what staple is always in your "pantry?" Check out what your classmates are saying!

So what are you waiting for? Get connected with NECI Alumni - become a member of the Alumni Association page now!

by Bryan Andregg, BA Culinary Arts candidate, currently second year intern

At midnight corks popped, noise makers made noise, champagne was drunk, and another wonderful dinner by NECI chefs and students at the James Beard House was put to bed in a new year. Chef Sarah Langan led the brigade in producing a five course meal, passed hors d'oeuvres, and mignardises highlighting Vermont farmers, winemakers, and dairies. I was invited to work alongside Chefs Sarah, John Barton, Andre Burnier, and Jill Lanpher and students Brandon Lapp and Jenny Jones. On Sunday before the trip several of us spent a long day prepping the main course and checking, and rechecking prep and fire lists. Wednesday started at 6 am with an empty van in Burlington and took us to Montpelier for load up and on to Manhattan to the James Beard house. Wednesday night we were treated to a great meal at Café Boulud by Chef and NECI grad Gavin Kaysen.

New Year's Eve began with a light snow fall across the city and we made our way to the James Beard House at noon to finalize the prep and set-up for that evening's big event. Nine hours, three pizzas, and a lot of espresso later we started putting up trays of hors d'oeuvres while guests wondered about the house and asked questions in the kitchen. All of the courses were plated with the skill, efficiency, and beauty that you would hope for from four NECI chefs and three students.

Dessert was sent at 11:30 pm and soon after we made our rounds to the three dining rooms to accept applause, answer questions, and toast the new year. And just like that, it was over except for the drive back. Chefs returned to teaching, students to studying, and January to cold and snow.

It was one of the best experiences that I've had at NECI.

	New Year's dining, NECI style

by Jill Lanpher, AOS Baking & Pastry 2007, NECI Instructor

As an alumna it was an honor to be chosen. As a professional it was an honor to be recognized. As a single mom who found her way a little late in life, it was purely and honor. I am speaking of having the distinct opportunity to cook at the James Beard House on New Year's Eve. I am first and foremost an instructor at the New England Culinary Institute, so when you are approached to do an "event" you go into organizational mode. As soon as this daunting task set in I realized how much work was involved. As soon as I started to actually breathe again I realized it was another opportunity to learn everything that I could about myself, from my fellow colleagues as well as the talented students who worked with us.

From the amazing meal at Café Boulud, to New Year's Eve, I realized in that moment that I had earned this because of myself but also the grooming I had received at NECI. When I made the decision to come to NECI 6 years ago I welcomed the opportunity to be encouraged by the most talented people to achieve the very best every day I am in the kitchen. This was no different. And it actually gave me a chance to appreciate my fellow associates and all that they do for this business we are so passionate about.

Nothing else can quite be substituted for a few well chosen, well timed, sincere words of praise. Getting this opportunity was all of that and more. I appreciate every wonderful thing that has happened to me because of my deep connection to the New England Culinary Institute. It was another chance to learn all that I could from another wonderful experience because of a school that I truly believe in. Thank you so very much!

Do you know someone who would benefit from the NECI experience? Is there someone in your kitchen who is ready for some hands-on NECI skills-building? The NECI Certificate Programs "may offer exactly the right ingredients!"

Registration is now open for the March Certificate Programs in Professional Cooking, Baking or Pastry. Encourage someone you know to get a leg up in the industry by enrolling in these short, intense courses. Financial assistance may be available to qualified applicants.

For more information:
Certificate in Professional Cooking
Certificate in Baking
Certificate in Pastry

You can email us at: info-at-neci.edu
You can call us toll-free at: 877-223-6324

Jennifer McConnell, Director of Continuing Education, was contacted by Black River Produce's VP of Sales, Scott Sparks to ask if NECI provided customer service training. Initially, Sparks was interested in training only his internal customer service representatives but by the time the content was finalized, he was so excited about the quality of training that he included the entire operations team in the training - all 50 of them! Larry Carbonetti, a subcontract consultant who has done plenty of work for NECI, was the instructor. The course content included: Foundational Principles for Building and Maintaining Customer Relations, The Communication Tools of Terrific Service, and Dealing with Difficulties: Requests & Complaints. Black River Produce employees were completely engaged, enthused, and excited about incorporating the skills and concepts from the course into their day-to-day operations both with internal and external customers. Since Black River Produce is a valued partner of NECI's, it will be easy for us to see if they can truly WOW their customers.

The Continuing Education office is available to speak with companies, especially those in the food & hospitality industry, about their training needs. Please contact Jennifer McConnell at 225-3250 or jennifer.mcconnell-at-neci.edu.

Wanted: Cheesemaker

Jasper Hill Farm, an award-winning artisan cheese maker, is looking for a hard working, ambitious individual who takes pride in their work to be their new cheesemaker. The ideal candidate is organized, efficient, and enjoys physically demanding work. Previous dairy work and/or a working knowledge of sanitation (HAACP), math and chemistry are a plus. Candidate must be willing and dependable to work one weekend day per week, holidays, and arrive at work by 5am. Applicants with previous experience in food preparation or who are interested in starting their own cheese making operation are ideal. This is an immense learning opportunity with the possibility for upward growth. Salary is commensurate with experience.

For more information contact:
info-at-jasperhillfarm.com
802-533-2566

Welcome to 2010! Make sure you keep your classmates updated! Send me an email at karen.nevin-at-neci.edu and tell me what's going on. I love to hear from you and promise your news will be included in the next newsletter! Don't forget to send photos!

2008

Jordan Mitchell (AOS Culinary Arts) let us know that he's a personal chef/property manager for a family in North Carolina. He's excited to report that he's getting married! Congratulations Jordan!

Stephen Ward (AOS Culinary Arts) is the sous chef at Sole Restaurant and Raw Bar in Memphis, TN. He was recently profiled online. Check it out HERE.

Brendon Whitestone (AOS Culinary Arts) saw the request for updates and sent us an email from Miami! In September he was promoted to Chef de Cuisine at Chef Allen's in Aventura, Florida, and has since helped in revamping the menu and launching several new promotions.

He notes that they are always willing to take on interns, and since he started as an intern for his second internship, there is obviously room to move up! Chef Allen is a past James beard award winner, and it is a south Florida institution - having opened in 1986.

2007

Seth Anderson-Oberman (AOS Culinary Arts) sent us an email looking for some old NECI recipes. Though we couldn't find what he wanted, we did get a chance to catch up. Seth is no longer cooking for a living though he leads some small-scale cooking classes (which is why he was looking for some recipes!). He is currently working as a union organizer for the American Federation of Teachers, helping charter school teachers in Philadelphia win some professional rights and a stronger voice in their workplace.

	Cake by Laura Jacques-Hardy

Laura Jacques-Hardy (AOS Culinary Arts, 2007 AOS Baking & Pastry) sent us her news. She married my fellow classmate, Jereme Hardy (AOS 2007 Baking & Pastry), last year. She got her first job soon after graduating, working at Jacques Fine European Pastries in New Hampshire (no relation!) Now she runs the front of the shop, designs cakes, and does wedding consultations. In the summer, they make up to 70 wedding cakes a weekend, plus all-occasion cakes. Her recent cake design was picked to be displayed at the 2010 Boston Flower Show!

Warren and Phoebe Sutherland (AOS Culinary Arts) stopped by to say hi to Brenda Furber recently. Warren and Phoebe live in Ottawa, Canada and own their own restaurant, Sweetgrass Aboriginal Bistro, which specializes in native American cuisine. They have a new venture, The Piggy Market, where they sell their butcher and sell meat. Check out the restaurant website at: www.sweetgrassbistro. Thanks for stopping by!

2005

Mike Randolph (AOS Culinary Arts) has opened The Good Pie, a Neapolitan pizzeria in St. Louis.

2004

Tyne Sansom (Culinary Arts) sent an email to Dean Jason Gingold. She has been promoted to chef of Solo Bistro in Bath, Maine. They won most innovative food and service last year in Santé Magazine. She was their sous chef at the time. Tyne is keeping busy. She is doing a photo shoot next week for a Maine chef cookbook and in March they will be in Maine Magazine and in May they will be in Downeast Magazine!
In addition to working at Solo Bistro, she is working with the Tedford Shelter in Brunswick helping to teach formerly homeless families home cooking skills. Way to go Tyne!

Tom Wellings (AOS Culinary Arts) has joined the staff of the Equinox in Washington, DC as their pastry chef. He was recently profiled in the Washington Examiner. You can read it HERE.

2003

Tim McGraw (AOS Culinary Arts, 2005 BA Food & Bev Mgmt) dropped us a note. He has been working in New York City with Union Square Hospitality Group since his culinary internship in 2002. Tim has recently decided to relocate to the Atlanta, GA area in order to be closer to family. The birth of his daughter eight months ago has changed his perspective quite dramatically. The attraction to the glamour of the City is now being trumped by the desire to raise his child near her grandparents. Good luck Tim, and keep us posted on where you land!

Nicole Peltz (AOS Culinary Arts) owns Field to Table catering with her life partner, Corey Wisun. They focus on sustainable catering for weddings and other events. Field to Table Catering is located in Eugene, OR and was recently profiled online. Check it out HERE.

2002

Joe Mazza (AOS Culinary Arts) has just started a new job as the private chef for Shakespeare and Company in Lenox, MA. Sounds fun!

2001

Noah Schwartz (Culinary Arts) is opening a new restaurant, Noah's, in Greenport, New York. Read all about it HERE.

2000

Rachael Harriman (AOS Culinary Arts) is the chef de cuisine at Sou'Wester Restaurant in Washington D.C. She was recently profiled in the Washington Examiner. Check it out HERE.

1999

Julie Carrion (AOS Culinary Arts) is the director of catering and education at The Kitchen @ Billings Forge in Hartford, CT. She was recently profiled in the local paper. You can read it HERE.

Rashelle Cutshall (AOS Culinary Arts) wrote to tell us that she is engaged to a wonderful guy, Jason Gillett. They are getting married in May and she is having lots of fun planning. Congratulations Rashelle!

Mr. & Mrs. Matthew Birong

1998

Matthew Birong (AOS Culinary Arts) got married this past summer to Danelle Lello. He and Danelle are living in Vermont. Matthew is the chef/owner of the 3 Squares Café in Vergennes. Congratulations Matt and Danelle!

Mark Powers (AOS Culinary Arts) dropped us a note. He's looking to see what folks are doing and wondering if any alumni are working in the world of wine. If so, get in touch with Mark at grandcolbert-at-yahoo.com.

1997

Greg Labarthe (AOS Culinary Arts) his partner, Gretchen Saries, and their catering business Bon Temps Gourmet were recently profiled in Vermont Seven Days newspaper. Bon Temps Gourmet began as a street cart serving ethnic food during the legislative season in Montpelier, Vermont. It is now a full blown catering company operating out of an airstream and exploring the state of Vermont. Click HERE to read the complete profile.

1995

Michael Gesik (AOS Culinary Arts) dropped us a quick note to let us know he is a chef instructor at Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ. He's teaching in their baking and pastry program. Thanks for the update, Michael!

Gary Kidder (AOS Culinary Arts, 1997 BA Service Mgmt) dropped us a note after reading the last Alumni News. He confessed to remembering names but not always faces when reading the Where Are They Now section and wishes there were more pictures. What a great idea! If you send me your photos, I will include them! Gary is currently the Vice President of Sales at ADP Small Business Services out west.

Pauline Lagdameo (AOS Culinary Arts) dropped Chef Michel a note. She has been a chef instructor in Manila at a school called the International School for Culinary Arts and Hotel Management for five years. She was the official Philippine judge to the Valrhona Asian Pastry Cup in Singapore last year and this year she was part of the Philippine Culinary Team that competed in Hong Kong where they won the silver for the Gourmet Team Challenge!

1994

John Hughes (AOS Culinary Arts) sent us an update through the Contact Us section of the Alumni website. He has recently accepted the position of executive chef at La Mariposa Hotel in Manuel Antonio, Costa Rica. The hotel was written up in 1,000 Places To See Before You Die. His wife and he will be running the restaurant, catering and F&B departments.

1991

Abraham Salum (AOS Culinary Arts) dropped President Fran Voigt a note after receiving NECI's electronic holiday card. He and his restaurant, Salum, are doing well and he's hoping to make it back to Vermont.

1987

Jeffrey Miller (AOS Culinary Arts) dropped us a note to share that his new book,Food Studies, An Introduction to Research Methods is now available. He's promised a copy for NECI's library. Congratulations Jeff!

	Tim Klauder on board the USS Abraham Lincoln

1984

Tim Klauder (AOS Culinary Arts) had an interesting experience recently. Tim volunteered to train navy personnel through their Adopt-A-Ship Program. Tim spent time on the USS Abraham Lincoln and found it an incredible experience. If any alumni are interested, they should check it out.

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