I. Message from the President
II. True Cost
III. Career Changer Crisscrosses the Country
VI. Pin Project
IV. Alumni Association Election Results
VI. Campus Consolidation Update
VII. Alumni Sightings
VIII. Rebuild a Block Contest
IX. Alumni Notes

June 14, 2007

On June 2nd, the second graduation ceremony combining graduates from both campuses was held in a beautiful field at the Trapp Family Lodge. It rained again, but in contrast to last year, it consisted of intermittent showers during the ceremony. The sun was shining by the time the last graduate had crossed the stage - a portent of things to come, we hope.

Graduation was preceded on June 1st by the second annual meeting of the Alumni Association. You will find a report from Diane Lisevick of the results of the election. The new president, Tim Klauder, was part of the graduation ceremony the next day and gave a wonderful report on his agenda for the coming year. He really excited graduates, several of whom want to get involved - just what Tim and the rest of us were hoping for.

The graduation speaker was Odessa Piper, former chef/owner of L'Etoile in Madison, Wisconsin. Odessa stayed through Monday afternoon to meet with the faculty, and advise on their increasing efforts regarding sustainable agriculture. Gavin Kaysen, who found time to attend the Alumni Association meeting as well as graduation, received the Distinguished Alumni Award.

Of course, events do not just happen. Much of the success of the alumni activities during the weekend can be attributed to Diane who managed us with great skill and made sure all the critical details were tended to. Kudos to Diane!

Be sure to read Diane's reports in this issue. Also, be sure to read the report from alumnus, David Hale, about changes under way at the school and an article from a current student.

On a sadder note, Sandy Webb notified us that she will not be able to continue contacting alumni much as she has done throughout the past academic year. Sandy came down with a severe case of pneumonia which left her very weak. Because of the lung cancer that she dealt with a year ago, there are some concerns about a possible connection between her recent illness and a return of the cancer. At this writing, tests are still under way. We'll keep you posted.

You will find a greater number of articles in this issue of NECI News than prior issues. We have tried to create the right balance between brevity, given your busy schedules and the need to pass on important information as well as news about your NECI friends. From time to time, the newsletter will be longer than usual.

Our best wishes for an enjoyable summer.

Fran

Ryan Entwhistle, NECI AOS Culinary student, Internship I

If you go to the local supermarket you will find a large red tomato. It will probably cost you about $1.50 a pound, and you can get one just like it any day of the year. Or you can wait until June and go to you local farmer's market where you will also find a large red tomato; only this one might cost twice as much. So why the price difference? What you are paying for with the local farmer's tomato is the true cost of the food.

The true cost of food is the idea that when you buy food in an industrialized agriculture system a lot of the cost of creating that food has been passed on by the producers, to other people or places, i.e. immigrant workers or the environment. So what are the hidden costs of producing a tomato industrially? Tomatoes and crops like it are grown in huge monocultures, meaning that there are acres and acres of a single species of one plant. Because all of these plants have the same needs they will compete fiercely with each other for the same resources (nutrients, water, root space). This quickly depletes the land that these vegetable are grown on, meaning that the farmers have to add depleted nutrients back to the soil.

This is done with fertilizers that are made from petroleum, even with organic food. This is because the standards are set such that organic food in the U.S. only has to be mostly organic. Also, "organic" food can be imported from countries with less strict standards. Monocultures also make it easy for insects and disease to find the plants and eat them. To combat this growers spay powerful pesticides, which are also made from petroleum, which not only kill pests but also kill bugs and bacteria that are essential to soil health. These practices have turned the soil from a living food web into a desolate growing medium that poisons the environment around it.

Fertilizers and pesticides end up in the rivers and groundwater, killing fish and poisoning drinking water. Because most of these negative effects are in the environment and the large companies who are responsible don't have to pay to fix the damage they do, the cost of these practices are in essence passed on to the people, in the form of bought drinking water, poor health, destroyed lands, and higher taxes (when the government tries to fix symptoms of the damage).

Food in the grocery stores travels an average of 2,000 miles to get there contributing to greenhouse gasses and the waste of fuel. Also much of the produce is picked long before it is ripe and ripened artificially so that it can survive the journey. This means that it is far less nutritious than food purchased locally that can be picked at its peak.

While eating local cannot guarantee that these practices are not used, it can give the consumer a choice. The money we spend at the store influences the practices that are used to grow it. If nobody bought food from industrialized growers, there would be no reason for them to destroy the environment like they do. But as long as there is a market and it is profitable, they will continue these practices. Buying local foods helps support local farmers who are having a harder and harder time making a living. We can go and see what they are doing on their farms ensuring that the consumer knows how their food is being grown. Because there is such a direct connection between the consumer and farmer, the consumer can have a stronger influence on farming practices, which helps ensure that the land is taken care of.

In the end, the responsibility is on the people who buy the food. They are making a decision with each meal, whether they know it or not. The hardest part is that the burden of being informed is also on the individual. Unless people decide they want to know where their food comes from and start asking questions, it is all too easy to remain ignorant.

Diane Lisevick, Director of Alumni Relations

When Brenda Klein (1995, AOS Culinary Montpelier) discovered fennel seed at age four, she knew her future was tied to food! Although she's told people she wanted to be a chef since kindergarten, her culinary education began at NECI just nine days after graduating from Wake Forest University (BA Speech Communications).

Looking back, Brenda remembers having a hard time. "NECI didn't require previous culinary experience and I'd never cooked professionally. It was humbling to be in a block with more advanced students! I was used to being at the top of my class, but not here!"

Interning at Higgins Restaurant in Portland, Oregon, she gained the courage, confidence and experience to continue. "Greg Higgins, a fabulous mentor, believed that people rise to your expectations if those expectations are conveyed. Higgins is the Chez Panisse of Oregon, using all organic foods, free range products. It was a positive experience and set me on my journey."

Brenda's career began. She headed to Napa, cooking at The French Laundry, then returned to Higgins for 2 1/2 years as Assistant Pastry Chef. In 1998 she joined the Corporate Clubs of America at UNC/Chapel Hill. At the Carolina Club, she handled banquets, catering and weddings. Designing her own plates, coming up with her own recipes, she was at the top of her culinary career.

Wanting more out of her career, Brenda accepted a sales/marketing position for Dudson China, working trade shows, selling product to chefs and writing press releases. Eventually she joined the NC Banker's Association as Meetings Director, honing organizational skills she learned at NECI.

Returning to San Francisco, she represented Robert King Associates, supplying hotels, restaurants and inns with Bernardaud porcelain, Dudson china, Rosenthal porcelain and Christofle silverware.

While planning her wedding, she realized she wanted more financial independence and stability than a commissioned sales position could offer. Since she loved event planning, she accepted a position as Executive Assistant to the CEO of Belvedere Capital Partners, a private equity firm.

"My organizational skills are based exclusively on how I learned to prioritize at NECI. When my colleagues ask how I became so efficient, I describe NECI's multi-tasking methodology, following the mise en place lessons."

Hard work, neatness and precision are traits Brenda developed at NECI where emphasis was placed on organizational skills and maintaining a neat and clean work space. "My work ethic is very much what I cultivated there. I am more successful today for having been in the culinary industry, and at NECI, in particular. I recognize the value of every second, every penny, just like every good restaurateur."

What will the future bring for this career changer? Hopefully a trip back to the culinary world and her own coffee shop, developing recipes for people who, because of dietary restrictions, do not eat sugar and flour. It's known as coming full circle!

Brenda's Advice to NECI Students...

"Sometimes it's hard to keep the big picture in mind when you're in school, but take notes, save everything. When you start your first job, it'll all come together."

Because You Asked...

"Chef Andre Burnier taught me so much from caramelizing sugar to managing space on the grill...what's he doing these days?"

Chef Andre has been teaching Taste and Flavor in the Montpelier Culinary Mod 3 program and was featured in a Kitchen Remake program on the Food Network. When a culinary grad asked Alton Brown to redesign her kitchen, he sent her to Chef Andre while her kitchen was being demolished. After presenting her with the NECI uniform, Chef Andre taught her the finer points of cooking a fabulous duck recipe...all caught on camera at 118 Main St!

Last month, we announced that alums who had referred five students to NECI Admissions will receive a silver NECI spoon pin. Ten referrals earn the alum a gold NECI spoon pin.

In May, we sent out silver pins to Scottie Burton (1996 AOS Cul Montpelier), Kurt Friese (1992 AOS Cul Essex) and Ben Guertin (2001 AOS Cul Montpelier). A gold pin was sent to Alton Brown (1997 AOS Cul Montpelier).

Several alumni have emailed wanting to know what happens after ten referrals. We'd love to hear what your suggestions are! Email dianelisevick-at-neci.edu!

John Egan's Big World Pub and Grill in Waitsfield, VT was the site of the second annual Alumni Association meeting on Friday, June 1. Alumni attending the meeting were Tim Klauder, Michael Levy, Whip Burks, Elyse Moore, Tim Seniff, Gavin Kaysen, David Hale, Peg (White) Checchi, Michael Gunyan, and Marcus Hamblett. Also present were Fran Voigt, Michel LeBorgne and Diane Lisevick.

The results of the online voting survey were presented as follows:

Tim Klauder, President
Erika Connell Cooper, Vice President
Hunter "Bo" Satterwhite, Director
Orrick Nepomuceno, Director
Dan Ritter, Director
Michael Levy, Director
Kevin Cooper, Director

William "Whip" Burks, Chairman, Finance Committee
Elyse Moore, Committee member
Brenda Klein, Committee member

Tim Klauder welcomed the new Directors and opened the conversation towards implementing the Association's mission: unite the alumni, recruit students and fundraise for the Scholarship Fund. Peg Checchi offered to set up message boards for all alumni and for the Board, Michael Levy offered to help with website design.

If you would like to work with the Board, or if you have ideas you'd like to share, please contact Tim Klauder at 802.238.5842 or at tklauder-at-blodgett.com.

The Tavern, Tubbs, Elm Street, the Inn at Essex, La Brioche, Vermont College, 118 Main, National Life, NECI Commons, Tortolla...

New England Culinary Institute has always been a place of evolution, change and ambition with education at the heart of it all. We are now in the midst of the next big change and it is multifold; we officially launched our BA Culinary Program in March, our HRM programs have been streamlined with some pretty cool innovations and now our AOS Culinary program will be taught across both campuses. As of the start of the June term, we are offering first year classes in Montpelier only and second year classes in Essex only. This change may seem radical to Essex grads or Montpelier grads, but in the long run, this change will enhance so many facets of the school.

Educationally, we will now have one curriculum without having to work around outlet specific issues that separated the educational experience from campus to campus.

The Baking and Pastry Program will now have a much needed ala carte setting to round out their curriculum. We will have room to integrate and expand the BA Culinary Program, which is off to a very energized start, with many more students signing on for the "third year" starting in September.

Other changes will be subtle, yet no less important. We will once again be NECI, not NECI-Montpelier nor NECI-Essex. Not since 1989 have we had all students working through one curriculum for the same degree. There is already very good energy as the second year class started this week, mixing equal numbers of students from each campus. While there was a bit of trepidation, particularly from the Montpelier students, it has been great to see and hear them integrating, sharing experiences and displaying their pride in NECI and all they have learned. As I write this, the next generation of NECI is attending their first day of orientation, not as Essex or Montpelier students, but as NECI students...as we all were. Please contact me if you have any questions or comments about all that is happening here right now. davidhale-at-neci.edu

David Hale, Director of Career Services

Manning NECI's booth at the Boston Food Show with Chef Michel LeBorgne is an experience not to be missed. As alums pressed closer, Chef Michel regaled the crowd with recollections of his former students' antics. And some of these same students have surprised him with their post NECI adventures. (For those who knew Bob Pepper, aka Mister Le Bob, today he is Vice President of his local ACF chapter.)

The NECI sightings included:

1984 Mark Pumphret, Bob Pepper and Linda Schwartz, Montpelier
1988 Phil McElhaney, Montpelier
1989 Dave Horner, Montpelier
1990 Michael Kann, Montpelier
1992 Leslie Runser, Montpelier
1996 Tristan Toleno, Essex
1997 Steven and Joanna (Berger) Polowy, Essex
1998 John Connelly and Matt Lunde, Montpelier
1999 Chad Jajczyk, Montpelier and Tait Guthrie, Essex
2000 Michael Geldart, Montpelier
2001 Tim Ridge and Adam Radzevich, Montpelier
2002 John Ricardo, Essex
2004 Steve Superczynski, Montpelier
2005 Joshua Lemieux and Leslie Whitney Floyd, Montpelier
2007 Cassidy Warren, Montpelier

Roz Kooker, a current AOS Culinary student interning at Oleana's in Cambridge, worked the booth.
In May, Chef Michel and Diane Lisevick visited two alums in Charlotte, NC. John Matthews, Chef de Cuisine at the Restaurant "Blue" and Jamie Lynch, Executive Sous Chef at Table Restaurant and Bar (both are 1998 AOS Culinary Essex) earned high praise from their mentor. Hard to decide which of the 18 courses consumed in two nights of dining was the favorite...the Prince Edward Island mussels in saffron aioli, the lump crab with blood orange and avocado, the pompano sauteed in lobster stock, or the braised rabbit with black trumpet mushrooms (at Blue)? Or perhaps the butter poached lobster over potato latke, the chick pea encrusted red snapper, the five spice honey glazed squab or braised Kobe short ribs (from Table)?

To learn more, visit bluecharlotte.com.

Here are some NECI statistics: our database reveals that we have 4254 alumni (this includes grads as well as students who left "incomplete"); we have 2405 alums listed with email addresses; we have 1238 alums without email addresses but with valid mailing addresses. This leaves us with 611 alums for whom we do not have any accurate contact information. That's about 15%, and while representative of the industry, we'd like to do a better job at reaching our alumni! So help us rebuild your block!

Contest Rules: Send in updated contact information (name, mailing address, home or business telephone number, cell phone number and email address) for each person in your NECI block. Email this information to dianelisevick-at-neci.edu or snail mail to Diane at 56 College Street, Montpelier, VT 05602. If handwritten, please ensure that the submittals are legible.

Prizes: The first ten blocks to send in complete information for all team members win! Each block member from the first ten blocks will receive a white apron, complete with logo and spoon!.

Deadline: September 30, 2007

Where Are They Now?


1998

Ellie Brown Maben, Montpelier graduate, reconnected after receiving the NECI survey email. She and her husband became the proud parents of unexpected triplets (!!) in 2003 who just celebrated their 4th birthday. Life must be settling down because Ellie is now looking to start her own personal chef business with some catering and cooking classes as part of the mix.

She would like to connect with any grads running their own personal chef operations who would be willing to talk to her and perhaps serve as a mentor. She is also looking for anyone who can advise about the various national personal chef organizations. 423.586.0128 or at chefellie-at-charter.net

1999

Phil Hopkins and Michelle Sweeney Hopkins, Essex graduates, invite you to visit their website at culinarycreationscafe.com. Located in Pine Bush, NY, they offer cakes and wedding cakes, confections, catering, entrees to go and a cafe serving sandwiches and salads.

2000

Thebeyame Radira, Montpelier campus, has started Take Home Chef Traiteur in Montreal, a posh VIP catering service. montrealtakehomechef-at-yahoo.com

2001

Eric Hansen, Montpelier graduate, has earned his BS in Political Science and Masters in Urban Planning, LEED-AP.

2002

Rachel Krelenstein Pizzichillo, Essex graduate, wrote in that she and her husband celebrated the birth of their baby girl, Jessie Taylor, on May 9th. Born at 16 1/2" long and 3 lb 5 oz, they can't wait to bring her home from the hospital once she starts to gain some weight. We're sure that once she does come home, Rachel's culinary skills will help her pack on some pounds!

Missy Gorham, Essex graduate, has been working for Green Mountain Coffee Roasters' marketing department for the past three years. She focuses on national food service accounts to conduct market research, noting industry trends to suggest new revenue increasing products. She helps partners create specialty coffee drink recipes and is a member of the GMCR tasting team!

2005

Joseph DiBernardo, Montpelier graduate, has opened Joe's Diner in Naples, Florida, serving breakfast and lunch. "Quite possibly the best breakfast in Naples!" he writes.