I. Message from the President
II. NECI Team Shines at James Beard House
III. Where Chilly is Always on the Menu
IV. What Does it Take to Compete?
V. Feed the Dream
VI. A Letter From Marcus Hamblett
VII. Calendar of Events
VII. Alumni Notes

January 19, 2007

One of the nicest benefits of the newsletter and Sandy Webb's calls to a number of you is the wonderful news being passed on about your professional and personal successes. Some of your reports are just unusual enough to be featured special stories in each newsletter. So, in this issue you will find a story about a NECI grad, Jeff Kalinas, who has returned to work in Antarctica a second time. You will also find a story about the money and effort Gavin Kaysen is spending to prepare for the Bocuse d'Or competition in Lyon, France on January 23rd and 24th. And, there is a story about what is becoming an annual appearance of NECI chef instructors and students at the James Beard House.

Our plan is to continue to feature articles about NECI successes, so please e-mail Sandy Webb at sandyw-at-neci.edu with information including photos if you have them. All information will be distributed in the alumni news and/or special articles.

Marcus Hamblett, the President of the new Alumni Association, has included his first message in this issue and we look forward to more of them. Marcus pleads for your help and, in that regard, I must report that no graduate of the school over the Holidays responded to the on-line solicitation for the NECI Scholarship Fund or purchased anything from the NECI College Store the net proceeds of which are donated to the Scholarship Fund. Because we know that some of you do want to help, we are including again an on-line opportunity to donate.

As the New Year gets underway, another strategic planning effort will begin at NECI. By the time the effort is concluded sometime late winter or early spring, there should be plans for expansion of the alumni relations effort. Several of you have let us know about your interest in becoming more active, and we intend to take you up on your offers. There clearly is a great deal of good will among you all, and your expressions of interest and willingness to help will provide great motivation for all of us at the school to do more.

Thanks for your continuing support. It really does make a difference.

Best wishes,

Fran Voigt

By Chef Dina Altieri

On December 30, 2006, a team of four NECI chefs and two students ventured out of the Vermont snow into the heart of New York City, gearing up for the preparation of a gala New Year's Eve dinner at the James Beard House. For many Americans, New Year's Eve is associated with Times Square, and for many chefs, the pinnacle of their cooking career would be an invitation to prepare a meal at the James Beard House. So what could be better than cooking in New York City on New Year's Eve? It seemed like a match made in heaven, and our team took this opportunity to showcase the talents of New England Culinary Institute's chefs and students.

The James Beard Foundation has been leading the American culinary revolution since 1986, in celebration of James Beard, a food consultant, cooking teacher, and journalist. The Foundation highlights industry leaders by showcasing culinary artists in the famed kitchen at James Beard's former residence in Greenwich Village. The Foundation also offers workshops, art exhibits, events for children, and scholarships for culinary students. Also, the James Beard Foundation Awards held every spring have honored hundreds of culinary industry super stars and is arguably the most prestigious recognition program for culinary professionals in America.

NECI chefs have been invited several times to prepare meals at the James Beard House. Chef Louise Duhamel has accepted six invitations to date, and after this year's performance, will certainly be asked to reappear at the venue in years to come. The NECI team this year included chefs John Barton, Sarah Langan, Dina Altieri, and students Jay Yates and Nickesha Noel. Since the James Beard House also has a Kitchen Volunteer Program for local culinary students, our team also accepted help from two New York area students. In preparation for the event, several chef instructors, students and production assistants on both campuses helped with the mise en place in the days leading up to the event.

On New Year's Eve, the house was at full capacity, and eighty meals were served on three levels of Beard's brownstone. The meal consisted of five courses and began with passed hors d'oeuvres including oyster tempura with pickled radish, sesame shrimp toast, bouchee of veal sweetbreads with Madeira sauce, student-made country-style pate on artisan bread, and butternut-sage ravioli with brown butter, hazelnut and shaved parmesan. The first course was pan-roasted Maine scallops a la nage with truffled sunchoke puree, followed by a braised pork belly and roasted quail duo with Vermont hand-foraged chanterelle mushroom risotto and parmesan foam. The main course included roast venison loin with swiss chard ballotine, vanilla-infused white sweet potatoes, roasted baby root vegetables, and Grand Veneur sauce. A cheese course followed featuring Vermont's Jasper Hill Farm cheeses with graham cracker and quince-persimmon jam. The fifth course was a meli-melo of fresh fruits with Champagne Rose, honey spice bread, and meringue Orientale. The meal finished with a special selection of chocolate and pate de fruit mignardises for each guest. All wines served throughout the meal were beautifully paired with each course and were a donation by Ferrari Carano.

Many hands were involved in the preparation and execution of this memorable meal at the James Beard House from the staff who helped with the prep on both campuses, to all of the hands on the front line in Manhattan. Based on their genuine comments and smiles, we know that New England Culinary Institute made an indelible mark on each guest. The esteemed team of NECI chefs and students, in addition to the talented members of the full-time staff at the James Beard House put on an exceptional show that night. Participation in events such as this places NECI in the forefront of the culinary industry, which is where we have shined year after year at events like this James Beard House dinner.

By Kristin Fletcher

It's not every chef who checks the weather report before settling on a menu - just those preparing meals in remote climates like McMurdo Station, Antarctica.

Jeffrey Kalinas, a 2002 AOS grad, is the vegetarian production cook for Raytheon Polar Services, which supports the National Science Foundation at McMurdo. The kitchen's 10,000-pound weekly delivery of fresh vegetables and dairy, or "freshies," arrives by sky just about every week from New Zealand aboard Air National Guard C-130 planes.

"We adapt in our kitchen to the fact that freshie flights can, will, and do get cancelled," says Kalinas, 33. "Creativity in keeping our menu nutritionally balanced, flavorful, and our meal times something that the town keeps looking forward to is what I have constantly on my mind."

Despite the potential chaos of extreme weather, Kalinas makes his current post sound quite comfortable, starting with the exceptionally clean and organized kitchen at McMurdo and a whiz of an executive chef who orders the kitchen's supply of dry goods and frozen and nonperishable items a year in advance.

That giant delivery comes around the end of January, during the region's summer months when high temperatures reach the 20s and 30s. "When it wants to get cold and stormy it does and ducks back below zero," Kalinas says. "It's also light out all the time, 24-7. In March it'll start to cycle towards dark all the time."

During the winter months, the population drops from 1,100 to 200 and flights in are suspended for five months.

Kalinas is not planning on staying this winter, but did stay in 2004. Even after experiencing 70-below temperatures (without the windchill), he still describes it as a fabulous time. Because of the conditions and the complexity of an emergency medical evacuation, staffers must pass a rigorous physical exam every year. Outdoor gear is supplied by Raytheon.

McMurdo is located on Ross Island, the farthest south solid ground accessible by ship. It is Antarctica's largest community with an international population of scientists, grantees, and support crews.

"That's what this whole continent is about, science," Kalinas says. "Ever since the Antarctic Treaty signed in the '60s, it's all about peace and research."

The same kind of harmony exists in the kitchen, where Kalinas has responsibility for the vegetarian entrees, but helps out wherever it's needed most.

"It's all about teamwork to keep the community satisfied when they come through for each meal," he says. "The sense of urgency, time management skills, and uncompromising work ethic (I learned from the chefs and staff in Montpelier) are now involuntary responses to any task I have before me."

"Professionalism in a kitchen is being a role model for those around you, so I do my best to reflect what I learned during my stay at NECI."

By Katrina VanTyne

With television shows like Top Chef, Iron Chef, and Hell's Kitchen, competitive cooking has become all the rage these days. But the competitions aren't as easy as they look, and no one knows this better than NECI Grad, Chef Gavin Kaysen.

Gavin Kaysen has been training in the culinary arts since the age of 16, shortly after graduating from NECI in 2001, he was voted best chef in San Diego, and won second place in the International Trophy of Cuisine and Pastry in Paris while continuing to create masterpiece meals as the El Bizcocho chef de cuisine for the Rancho Bernado Inn in San Diego. What left is there for a chef to do? Well, win the Bocuse d'Or, of course. This month Kaysen will represent the United States in one of the most prestigious culinary competitions in the world, the Bocuse d'Or held in Lyon, France.

Though cooking comes easy to this expert chef, training for a competition is quite a different beast. Aside from the long hours any chef puts in, Kaysen works another 30 plus hours practicing for the competition. "I spend about 60 hours a week at work and train 30 hours a week," said Kaysen. Add that to multiple trips back and forth to France to train with a coach and most would have a recipe for exhaustion, not Kaysen.

For him the training was not actually the hard part, figuring out what to cook was. In most competitions the rules dictate what food is prepared; it is up to the chef to decide how to prepare it. "I had hundreds of different ideas, the biggest thing was coming up with a concept," he said. In the end he chose an American theme complete with BBQ chicken and baked beans to name a few of his dishes.

Kaysen is currently in France and will compete in the competition on January 23 & 24. If he wins he will be the youngest American to win the Bocuse d'Or.

Good Luck Gavin!

New Student Ambassador Program

Refer a new student today and earn points for free NECIware or free food at any NECI outlet.

The Program:
FEED THE DREAM is a referral program set up to make it simple for you to refer someone to NECI.

What's in it for you?
Every time you refer a new student you will receive 10 NECI points (1 point = $1 NECI money) which can be redeemed in our outlets or for NECI logo items.

How does it work?
* From the student portal, click on the Feed the Dream link
* Enter your name and the prospective student's name and contact information into the form.
* An email postcard will automatically be sent to the prospective student (and to the admissions department). Admissions will send you 10 NECI points redeemable in our outlets or for NECI logo items.

Sample prizes:
For 1 Referral:
* 25th anniversary t-shirt
* an apron with the NECI logo
* a NECI corkscrew
* 5 Euro NECI stickers
* stainless steel water bottle
* Or use the money to eat at any of our outlets

For 2 Referrals
* NECI logo hat
* Champion NECI long-sleeved shirt
* NECI crew sweatshirt
* a messenger bag
* Or use the money to eat at any of our outlets

For more information email necinews-at-neci.edu.

Hello all,

Well after a slow start, here it is, my first official letter. Our number one goal is to increase the NECI endowment and scholarship fund. I first would like to ask of all alumni, friends and family to please donate to the New England Culinary Institutes Scholarship fund. Scholarship can be made online at www.necistore.com. You may mail your donation to the NECI Scholarship Fund, 56 College Street, Montpelier, VT 05602. This is a great opportunity give a student a helping hand in school and build to our student body. If you have already donated, then thank you so much. We appreciate all donations greatly but we have not met our fundraising goals.

We are looking for creative ways to fund this scholarship and welcome any ideas or suggestions. We are also asking for volunteers to catalyst these ideas and put them into action. Some current ideas follow.

Perhaps you could throw a dinner party for friends a family and ask for donations to the scholarship fund. Who would ever say no to great food for a great cause? Another suggestion is to hold some online auctions and ask for donations of items to this auction. We are also hoping to expand the on-line store by adding products like knives, uniforms, cookbooks. We are looking for a company to run the sales and shipping while giving the profits to go to the scholarship fund.

This week I had the opportunity to visit the Ben & Jerry's factory in Waterbury where alumni Whip Burks organized a gingerbread building competition. The public was invited to vote on their favorites, for a fee of $1 or $5 which was a direct donation to our endowment. You can read more about this in our December 2006 Alumni Newsletter. These are the types of programs we are asking you, our alumni to run and participate in. My wife, Erika, and I are planning to organize a snow tubing outing with hot cocoa and a mystery prize to be raffled for.

Again, any suggestions or volunteers are welcome. We need your help and support.

Thank you,
Chef Marcus Hamblett, PM Catering & Banquets Instructor, Essex
NECI Alumni President
marcush-at-neci.edu

January 31, 2007 Scholarship Entry Deadline
All entries from 2007 high school graduates for the Taste of New England recipe contest and completed applications are due. This is a $10,000 scholarship opportunity!

February 19, 2007 Admissions Open House: ESSEX, VERMONT
NECI welcomes prospective students to our Essex Campus on Monday February 19th - Presidents' Day. Join us at 9:30 or 11:00 to speak with chef instructors, faculty and current students and visit our kitchens - the classrooms of NECI students. Learn more about the financial aid process and talk with representatives from Career Services, Housing and Admissions. For additional details, or to make a reservation, please call 877.223.6324.

February 23, 2007 FENI Educators Summit, Chicago
Dr. Patti Cook and Chef-Instructor Dan Tabor will be making the trek from Vermont to present a master class titled "Teaching Creativity to the non-Creative Student". The Foodservice Educators Network annual event will be held at the Palmer House Hilton February 21 - 25.

February 25, 2007 Admissions Info Session: Fayetteville, NY
An opportunity to hear about NECI programs from Admissions, Chef/Instructor Sarah Langan and area alumni at the Craftsman Inn, located just 15 minutes east of Syracuse. Event begins at 2:00. For reservations call 877-223-6324.

See what is happening at NECI's restaurants by visiting www.necidining.com/upcoming-events.html.

Where Are They Now?


1982

Rodney Giles, Montpelier graduate, is residing in Galena, IL, and would love to hear from his classmates from the early days at Rodney.Giles-at-loras.edu.

1984

Tim Klauder, Montpelier graduate, Mark Pumphret, Montpelier graduate, and Todd Belanger, Essex graduate, opened the NASDAQ Market live on television on Monday November 13, along with the Middleby Corporation (commercial retail cooking equipment business) and was viewed by six major networks.

Eileen Scheirer Hemmati, Montpelier graduate, is anxious to hear from old friends and classmates. You may contact her at Eileen.hemmati-at-cobbk12.org.

1985

Elyse Moore, Montpelier graduate, has been appointed to the Board of Directors of the Northeast Organic Farming Association of Vermont (NOFA Vermont) as a community food security specialist. NOFA Vermont is a non-profit association of farmers, gardeners and consumers working to promote an economically viable and ecologically sound Vermont food system for the benefit of current and future generations. Elyse is also on the Steering Committee for Salvation Farms, Vermont's seasonal fresh foods non-profit gleaning operation that benefits the charitable food system. She also volunteers as a teaching chef with the Cooking For Life program of the Vermont Campaign to End Childhood Hunger, a program that teaches cooking skills, menu planning, and recipe development to limited-income Vermonters. Elyse visited the Montpelier campus in late December.

1988

Larry Jorgensen, Montpelier graduate, is married to a lovely lady named Kim, and has recently become a father to daughter Elise Angelica. Larry used to play Santa Claus at the NECI Christmas parties in the early days!!! You might try reaching Larry at dragonbrah-at-earthlink.net.

1989

Robin de Graaf, Montpelier graduate, is married and living in Ontario, Canada and would love to hear from her classmates and friends at rahamedi-at-yahoo.ca.

Abraham Salum, Montpelier graduate, is now in Dallas, TX and chef/owner of "Salum," a casual yet elegant and comfortable space composed by Julio Quinones, one of Dallas' most progressive young designers. Salum combines the intimacy of a neighborhood establishment with the quality of a fine dining restaurant and a sleek open kitchen being the focal point. Abraham continued his education after graduation from NECI in kitchens in France, Belgium, Mexico and the US, and committed his establishment to set the standard, and not follow them. Congratulations, Abraham!

Karen Beckles Mustonen, Essex graduate, is one of the first foreign students to attend NECI having attended both Montpelier and Essex campuses. She has worked in New York City at Restaurant Aquavit and in Pennsylvania as Executive Pastry Chef at Sky Top Lodge. She is currently a culinary arts instructor at the Bethlehem Area Vocational Technical School in Bethlehem, PA, after graduating in August 2006 from Temple University PA with a BS in education. She plans on pursuing her Masters in the spring in education. Karen states: "Thanks to NECI I have a solid foundation."

1991

Kurt Friese, Essex graduate, is now cooking up a storm in Iowa City, IA, at Devotay. Check him out at www.Devotay.net Congratulations, Kurt!

1992

John Zuwiala, Essex graduate, has opened a chocolate cafe in West Reading, PA, "haute chocolate cafe," in April 2006 and is independently owned and operated by John and his wife, Heather. A delicious stop for all travelers and featuring over 50 varieties of chocolate bars from around the world. Go to their website at www.hautecafe.net to learn more!

Martin Combs, Montpelier graduate, would love to hear from classmates at mcombs70-at-yahoo.com.

Brian Madeux, Essex graduate, is hoping to hear from past alumni and friends any time. He currently resides in CA and you can contact him at docrip73-at-yahoo.com.

David Palmer, Essex graduate, would like to hear from his NECI classmates and friends at highway-bong66-at-yahoo.com.

1993

Brack May, Essex graduate, is in New Orleans, and would love to hear from his NECI friends at brackmay-at-aol.com.

1994

Jason Hyatt, Montpelier graduate, is Chef/Co-Owner of Abaca Boutique Resort and Restaurant, providing a full service Mediterranean inspired restaurant and bar, featuring the cuisine of Chef Jason's culinary experience on four continents prior to his dream opening of Abaca's in Mactan Island, Philippines. Jason and wife, Anna, met in Hong Kong before the Abaca project where he had been working at a California restaurant in Lan Kwai Fong. Anna had been involved in a Japanese fashion company in Hong Kong and was looking for a post to ground her in Hong Kong, leading her into Lan Kwai Fong Entertainments and meeting Jason. Hence, the beginning of the dream come true! Our congratulations, Jason and Anna! Find out more about them at www.abacaresort.com.

1995

Linsey Herman, Montpelier graduate, has received her MBA at the Kellogg School of Management at Northwestern University in Evanston, IL. She is currently working for Sara Lee Foodservice in Chicago as a Senior Manager in Innovation, developing and commercializing new products. She has appeared on Alton Brown's (another NECI GRAD) "Good Eats" as a cheese expert in 1999. She is open to discussing alternative careers in the culinary world with any interested alums! You may contact her at LHerman-at-saraleecoffee.net.

1996

Kelley Cordeira, Montpelier graduate, is working as the Kitchen Manager for a family owned and operated restaurant, "The Fairway" in New Bedford, MA. They are open year-round serving Italian/American cuisine. Kelley is currently engaged with no immediate plans for a wedding. "I think NECI is the best!"

Kari Spears, Montpelier graduate, would like to hear from NECI folks at karihere-at-yahoo.com. Kari is currently in Indiana.

1997

Todd Livingston, Montpelier graduate, has changed the course of his life and is now a fulltime musician in Colorado! He started a bluegrass band which WON the International Bluegrass Band Contest in Nashville! They won the Telluride Contest, and quite a few other competitions. He is now a sideman/session player. Todd sends his best to all of NECI!

Lee Fannon, Montpelier graduate, is seeking his classmates and NECI friends and would love to hear from you at lcfannon-at-msn.com!

Philip Reilly, Essex graduate, is now residing in Georgia and wants to be connected at legaspio-at-yahoo.com .

Steve Raineault, Montpelier graduate, is in NH and can be reached at deadhead_03773-at-yahoo.com.

Cybil Brown/Talley, Montpelier graduate, is in Atlanta, GA, and the proud mom to a baby boy born September 21st! She has been inducted into Les Dames D'Escoffier, Atlanta Chapter earlier in the fall. She is currently working as the Director of Career Services at Le Cordon Bleu College of Culinary Arts Atlanta. Cybil contributed recipes for her New Year's Eve Party to the November 2005 issue of Southern Living Magazine, and you may find both she and her husband's photos in that issue along with shots of the recipes she developed. She would love to hear from her NECI friends at Cybil-at-allaboutfoods.com.

1998

Amanda Garfield Champagne, Montpelier graduate, recently married this past September another NECI alum from Montpelier, Greg Champagne! They met on the campus where Greg was her Resident Advisor at "Big Barre!" They were married in Chester, VT in a small family ceremony and are currently working together at Walter's Bistro in Colorado Springs, CO with another alum, Ryan Blanchard (grad 1998) from NH! Ryan is the Executive Chef and Greg is the Chef de Cuisine, and Amanda is the Pastry Chef. They are scheduled to open another restaurant in the northern part of the city called Plate, World Cuisine, which will feature dishes from all over the world. To quote Amanda, Greg, and Ryan: "We believe that we have our excellent NECI education to thank for our successes!" Contact Amanda at amandaj60-at-msn.com.

Jared Stoneberg, Montpelier graduate, is in Seattle, WA, and looking to hear from classmates! jaredstoneberg-at-gmail.com

Mike Geldart, Montpelier graduate, was married a few months ago to Shannon Sheridan, his long-time love. Mike is Pastry Chef at Sel de la Terre in Boston, MA. Matt Gilbert and Jennifer Zubiate (grads of 2002) participated in the wedding. Congratulations, Mike!

Kristin Gazaway, Essex graduate, is the chef at Lucchesi's Restaurant in Little Rock, Arkansas.

1999

Nicholas Anziano, Montpelier graduate, is currently in the Air Force and can be reached at Nicholas.anziano-at-yahoo.com.

J.J. Mcdowell, Essex graduate from the BA program, left his NECI Admissions post in 2002 to return home to help family. While there he opted to take his career in a different direction, earning a Master's of Public Administration of Nonprofit Organizations from High Point University in High Point, NC. He is now working as the Volunteer and Families Director for Special Olympics North Carolina in Raleigh, NC. J.J. is not new to this choice as he served as a volunteer with Special Olympics in high school and that experience left an indelible mark on his life. J.J. shares: "Though I'm a little more than an above-average home cook now, entertaining friends when I can, I can't express enough the value of my experience in Vermont and my education at NECI. Regardless of what discipline I focus my attention on these days, the principles I learned during my time at NECI in both the AOS and, in particular, the BA program, gave me an incredible, broad-based foundation of knowledge I call on every day in my work. I think it's important for folks to realize that careers are funny things ? and some people will not always remain in the food industry. However, an education from NECI prepares people for so much more than working in hospitality. My work now, to be honest, can easily be classified as 'service.' And the instruction I received from NECI helps me to provide superior service to the athletes, families, and volunteers to whom Special Olympics is dedicated!" If you would like to contact J.J. you may do so at jmcdowell-at-sonc.net. He would love to hear from you.

Katie Price Webster, Montpelier/Essex graduate, is now a mom to daughter born September 9th, Lila Jane! She is on leave from her work in the test kitchen at "Eating Well Magazine", based in Charlotte, VT. She is a recipe developer and food stylist , working with alumni Carolyn Malcoun and Hillary Meyer. She also has a personal chef delivery service, The Chef Next Door, L.L.C., running it out of her home kitchen where she does small catering events and delivers home-cooked meals to your fridge. Congratulations, Katie!

Annie Sparks-Dempster, Montpelier graduate, is residing in Eastsound, WA, and would love to hear from her NECI friends at: a_sparks_dempster-at-hotmail.com.

2000

Corey McCaffrey Trask, Montpelier graduate, would like to hear from NECI alumni at suntranz-at-charter.net. Corey currently resides in Missouri.

Looking for Robert Capazzi, Essex graduate? You may contact him at robcapazzi-at-hotmail.com, he is currently in Texas.

2001

Jason Rolle, Montpelier graduate, is in Nassau, Bahamas, and sends his regards to all his classmates. You may reach him at hopetq-at-yahoo.com.

2002

Jeryl Nappi, Montpelier graduate, is now executive pastry chef at The Bakery and Cafe in Kennebunk, ME. Chef Jeryl's parents are owners of the establishment and have been looking forward for their daughter to bring her passion for baking to a new and exciting level at the bakery. She's been very busy, creating chocolate croissants, cannolis, cinnamon muffins, blueberry-apple turnovers, sugar cookies, and other goods every day since the opening in late October. Jeryl intends to open the Cake Room down the hall from the cafe and will feature bay windows through which passers-by inside and out will be able to view the operation as well as where future prospective clients will consult with her for special events. That being said, The Bakery and Cafe boasts an array of soups and sandwiches, prepared from scratch along with a future offering of pizza using her family's old recipe. Running the place with brothers Jonathan, a former butcher, and Jason, a licensed meteorologist, Chef Jeryl is in this for the long haul. To quote her, "I figure I'm young and I don't have a husband and kids, so this is the time to put in the long hours required to get a business off the ground." Congratulations, Jeryl!

2003

Tanner Harris, Montpelier graduate, is currently cooking in San Jose, Costa Rica with classmate Alex Kahle, at Restaurante Mundo. You may reach Tanner at Tanner_Harris-at-hotmail.com!

Karen Ho, Montpelier graduate, is working in Icarus Restaurant in Boston in the garde manger position and as a pastry assistant. Karen has recently become engaged and has entered into another stage of her life. Congratulations!

Carolyn Malcoun, Essex graduate, has been promoted to Associate Editor at "Eating Well Magazine" based out of Charlotte, VT. Congratulations!

Hugh Amano, Montpelier graduate, has been promoted in July to senior Sous Chef position at South Water Kitchen in Chicago, IL. Hugh shares that life is great in Chicago, where there are fantastic butchers, great produce markets and farmer's markets in the summers. He gave his first demo at the Chicago Botanic Gardens as part of the "Great Chef Series," alongside of Chef Rick Bayless. (http://www.chicagobotanic.org/chef/index.php) South Water Kitchen offers American favorites served with a modern touch and focuses a tribute to the kitchen as the center of the home and when family meal was the important time of the day. You'll find classic American favorites such as Country Fried Chicken, Roasted Turkey with herb stuffing, house made desserts, and Roasted Pumpkin-Raisin-Walnut Cake, along with Grilled Iowa Pork Loin with Local Peaches, Honey Glazed Duck Breast with Toasted Almond Rice Pilaf, and Kansas City Barbecued Beef Brisket with Maple-Bacon Baked Beans. In other words, South Water Kitchen brings the comforts of home to the bustling public and streets of downtown Chicago. Hugh has some advice and words of wisdom to share, "While confidence is so important, even more important is to always stay humble regardless of where you are - there's always something to be learned, even in the most unsuspecting places - from cooks, dishwashers, and dare I say, even waiters."

Tyler Westbrook, Montpelier graduate, shares that his restaurant, VINE Restaurant, and he as Executive Chef have been featured in Atlanta Cuisine and Atlanta Magazine as well as a local publication Knife and Fork in Atlanta. Tyler shares, "I am very proud of my accomplishments and even more proud of my NECI education and want to share my success with you as well as with other potential NECI alumni." For more information on Tyler's restaurant, go to www.atlantacuisine.com/index.html

A note from Sandy Webb, Alumni Relations Administrator

We want to hear all about you! It will take only a minute to drop a line to me at: sandywebb-at-neci.edu. Visit the website often and be in touch with your classmates and friends, learn about employment opportunities and tell others about what?s going on in your part of world! I am looking forward to hearing from you!