Fran Voigt

Each one of the candidates has a distinguished career. I wish there was space here to tell you about all of them. Not only are their accomplishments significant, but quite varied. Perhaps their stories can be told in future newsletters.

What prompted so many good alumni to apply? Let me give credit to Tim Klauder, the outgoing president of the alumni association, who persuaded many of the nine to throw their hats into the ring. Tim has worked hard this past year to get the alumni association and its executive committee organized and productive and he made great strides on its behalf. I hope that you all will let Tim know how much you appreciated his efforts.

Meanwhile, Orrick Nepomuceno was elected the new president during last week's alumni conference call. I hope that you will help Orrick whenever asked. He cannot do the work alone. And, remember, he is volunteering his time for your and our collective benefit. You can reach Orrick at Orrick-at-dickwray.com so drop him a line - he deserves support from all of us.

While I'm on the subject of boards, Paul Lynch AOS CA '90, will join Melissa Close AOS CA '99 and Michael Geldart AOS CA '01, as the newest member of the Program Advisory Committee (PAC). Advisory committees are of paramount importance in providing input and feedback for the development, structuring, and delivery of an accredited institution's educational programs. We feel very fortunate to have Paul joining ours.

As noted in other newsletters, the first meeting of the new board will be on July 16th. It will mark the start of a new and significant chapter in the history of New England Culinary Institute. As I have said before, over time those who have the greatest stake in the continuing success of the school are you, the alumni. The pieces are being put into place for you to help take responsibility for its continuing success. This should be a welcomed opportunity for all of you who want to participate in the process.

Best wishes,
Fran

My Fellow Alumni,

It is with a great honor that I address you as the new President of the Alumni Association. Tim Klauder, who served as last year's President, will step down at our annual Alumni Meeting on June 20 in Vermont to become our Past President. I want to personally thank him for all the tremendous work that he has given during his presidency.

As the Alumni Association moves forward, we are working to engage, connect and network a community of over 4,000 past New England Culinary Institute students. This is no easy task and there is much work to be done.

Our current board members are working to start a Regional Ambassadorship Program across the country. These Ambassadors will serve a critical role as liaisons and help to develop networks across the United States of NECI alumni. I envision this network to start out small with grassroots volunteer help but could become a greater network of individuals who all share a common thread - NECI.

Get Involved Today

Last year, a group of ten distinguished alumni were on the Board of Directors. Due to work and personal constraints, some of those individuals are not able to fulfill their obligations. If you would like to get involved with the Alumni Association, either as a Board or Committee member or as a Regional Ambassador please contact me at 919.845.0805 or Orrick-at-dickwray.com.

We are always looking for passionate individuals to join our group and engage alumni all over the country.

Warm Regards,

Orrick Nepomuceno, CPC
Essex 1996

	Mark Pumphret

By Diane Lisevick

Mark Pumphret (Montpelier Culinary 1984) is the Group VP of Sales and Marketing for Blodgett, Pitco and MagiKitch'n. I talked to Mark from the NRA show in Chicago about the breadth of job opportunities available for those with culinary degrees. "Today's graduates need to understand that this industry is constantly changing with more non-traditional roles being put into play. Culinarians are needed to develop products and equipment for other culinarians."

Mark's story is similar to so many other cooks... starting as a dishwasher at age 15 at Howard Johnson's, he attended vocational technical school in high school, and was accepted at the big 3 culinary schools. He chose NECI for the same reasons as students today: NECI was the real world, it was on the job learning. "It was exactly what Chef Michel promised." He has spent 16 years in various capacities, starting with his second internship at the Ritz Carlton in Boston, transferring to the Ritz in Laguna Beach in California, and then returning to work at other Boston hotels.

When he married, he quickly realized that hotel work didn't allow much time for family life.

Mark transitioned into corporate dining, spending more than 10 years in companies eventually acquired by Sodexho. He became an area chef, working in corporate dining, higher education and health care institutions such as Harvard Law School, Hewlett Packard Medical Division, and the Kennedy School of Government.

At age 34 with two kids and a third on the way, Mark felt he was at a crossroads in his career. Plotting his next step, he networked his business contacts and looked up Tim Klauder (also 1984 Culinary), the first Corporate Chef at Blodgett Combi. Mark was ultimately hired as Regional Sales Manager/ Executive Chef for Rational covering the mid-Atlantic market from Virginia to south New Jersey, putting his culinary skills to work in the equipment technology arena. Today, Mark leads two separate sales teams (Blodgett, Pitco/MagiKitch'n) where three members have a culinary background, and he sees all of them as solutions providers. "We bring new technology to today's chefs. The dilemma they face is a smaller footprint, less space, less equipment, while looking at shrinking profit margins and return on investment. They need to know the new technologies that can help them achieve success."

"In equipment sales, we work with the end users, kitchen designers, and consultants, educating them about the technology, the benefits to the operator, and the return on investment. Our equipment is used in kitchens from high end restaurants to elementary schools. We have ovens which combine steamers and convection ovens with the end result being a 30% faster cooking time. Chefs are constantly looking for products which will provide speed, quality and yield. Today's technology can deliver on these parameters."

Mark mentioned 1987 NECI grad Scott Stillman, co-owner of Home Bistro in Plattsburgh, NY (see NECI News April 2008). "Scott brought the sous vide technology to the attention of American consumers. He was decades ahead of his time! Today, companies like Pitco are building rethermalizing units, water baths which cook in a slower, gentle environment. Now, in a restaurant kitchen, a chef can take food that was cooked perfectly and gently bring it back to temperature, making great use of leftovers. This has a huge impact on the bottom line."

"The industry has changed significantly since I graduated and will continue to change at a rapid pace. We need chefs who can work in such non-traditional roles as marketing, engineering, product design and development. We need culinarians who understand what the operators need to be successful. These are the folks who will shape and mold what the culinary future will be."

"Sales, like being a Chef, can be a rewarding career and we as culinarians have a leg up on the competition since we already know how to cook and we know how to adapt. I believe that to be a chef you have to be a sales person, so transitioning to a true sales role was easy."

A NECI Flashback
"It's interesting that I'm in equipment sales today. While at NECI, I remember vividly the ventilation unit that was installed backwards in the Tubbs kitchen. During a hot and humid Vermont summer, the unit sucked hot air from outside and brought it into the already hot kitchen! We all learned the importance of product design and engineering from that incident!"

Jared Steiner

Not all culinarians settle in restaurants, working 60 to 80 hours a week. Jared Steiner (1986 Montpelier Culinary) made the switch when his son was born four years ago. Having worked up and down the culinary ladder from grill cook to executive chef in restaurants and hotels, his life changed when he discovered he was about to become a father! "I immediately accepted a position at a private hospital in St. Leonards on Sea (in England) because I didn't want my wife to be raising our child without my active participation, which is hard to do when you work long hours in this business. Working at the hospital gave me a life outside of catering and cheffing. I am still with the same company after five years, but in a different hospital. I work four days a week (37.5 hours). I'm compensated for overtime and take about 7 weeks of holiday a year! Not many restaurant chefs can do that!"

Jared's career followed a circuitous route from the US to England 12 years ago. While working in Knoxville, TN, he met and married a British woman. They moved seven times in four years, and ultimately decided to return to her homeland. Living in Cumbria, he worked in an Italian restaurant for three months and obtained his residency visa. Although the marriage didn't last, Jared decided to remain in England. Soon afterward, he accepted the Head Chef position (in England, Executive Chefs are called Head Chefs) at the Best Western Hotel in Lake Ullswater, where he stayed for five years, and ultimately remarried.

"Working in a hospital may not sound very prestigious, but it has its rewards! The most challenging part of my job is dealing with the various diets customized for each patient. Some are on modified diets, requiring mostly pureed foods, because they have difficulty swallowing. We provide weight reduction diets and high calorie diets, when patients are suffering with conditions that cause them to burn up more calories than usual. There are diets for Type 2 Diabetes patients. It is very challenging to ensure that all 30 patients are eating properly. Many patients can't eat fancy foods but I give them the best quality and freshest products available. Luckily my budget allows for this!"

"One of the advantages to working in a hospital setting is that there's no guess work. I know how many meals I need to prepare the day before I serve. I know exactly how much food I will need every time I place an order. As our patients are suffering from chronic long term illnesses, we serve the same individuals day in and day out. The pace is steady from 8:00 AM until just before lunch, when it gets hectic. Things quiet down and I prep for the next day and feed the staff. The evening meals are easy to prepare, and there's a lot less stress. Sometimes I miss the buzz of a commercial kitchen, but one look at my little boy's smile, and I know I've made the right choice!"

Living and working abroad has its challenges. "Surprisingly, the language is very different, which you would never expect. Everyone here makes fun of the way I speak, even to this day. After 12 years I have retained a strong American accent and mannerisms. Some of the foods are different, and when I first arrived, I couldn't find some ingredients. Ordering of provisions is handled differently. In the States, I had salesmen visit me; here we use telesales. But the biggest challenge is being away from my family."

As a side interest, Jared has developed a pyrotechnics business! "In 1998 I decided to host a food and fireworks party on the 4th of July. It was a huge success. I repeated the event for three years before I met a pro pyro and then I really got to use some big stuff. When I moved to the south of England, I met my fireworks business partner. We put on a show for his son's 18th birthday party and business took off. The organizer for a large car show saw the birthday display and asked us to work an event for him. To do that we needed to incorporate, obtain licenses and insurances. We haven't looked back since. I would say that it is an expensive hobby that pays for itself!"

Few people would associate food with fireworks, but Jared sees a connection. He has catered events and provided the fireworks for many people. "I suppose it is just another aspect of the hospitality industry. If I'm not cooking for a wedding, I can still be there entertaining their senses in another way."

Jared's Advice for NECI Students
"The best advice I can give is to work very hard while you are young and single! Get to the highest position you want to achieve, then start your life. Always do what is right for you and/or your family. I say this because when I finished my education at NECI, I worked every hour possible. I even held two jobs at one time. I also played hard. I became executive chef and head chef in two different countries, and I even had my own restaurant/pub. But now I have my family and my life and that is the way I want it. I'm still a chef and will always be one. I still get a buzz from people eating my food and telling me how wonderful it is. And I will never forget my NECI experience."

	Paul Lynch

Paul Lynch (1990 Essex Culinary) was invited to participate in a panel discussion at the National Restaurant Association show in Chicago last month. The topic was "The Hottest Trends in Healthy Dining." Inspired by whole grains, gluten-free products, and low sodium "super foods", the seven panelists offered their ideas for utilizing the hottest healthy food trends to attract new guests and increase customer satisfaction. Speakers emphasized the need to increase the healthfulness of menu items as a response to consumers' growing awareness of health and nutrition.

Erica Bohm, Vice President of Healthy Dining, served as moderator. Panel members included Anita Jones-Mueller, President of Healthy Dining; Paul Lynch, Executive Chef, Radisson Plaza Hotel, Minneapolis; Rick Bayless, chef/owner, Frontera Grill/Topolobampo Restaurants; David Sweet, Director of Marketing, Chinese Restaurant News; Nancy Baker, Director of Education, National Foundation for Celiac Awareness; Ed Frechette, Senior Vice President of Marketing, Au Bon Pain; and Cynthia Harriman, Director of Food and Nutrition Strategies, The Whole Grains Council.

By David Hale, Director of Career Services

On Saturday, May 17, Dartmouth Hitchcock Medical Center held a gala to kick off their 2008 fundraising campaign. NECI was asked to cater all facets of the food and service for this 500 person dinner in Hanover, New Hampshire.

Everyone at the school played a role in this very successful event, from preparing and serving food, to covering for someone who was on site. It is impossible to overstate how many people it takes to pull off an event of this magnitude.

Preparations started in November, culminating in a week of furious prep and one long, intense day. Despite the scramble created by 30 unconfirmed vegetarians, the event was extremely well executed on all fronts.

The key to execution is the energy of the people. The recurring theme I heard throughout the event was how focused, intense and dedicated everyone was to making things great. Vendors, security and guests all recognized this energy. We had over 100 people from every facet of NECI working collectively toward a single goal: guest satisfaction on the highest level. We achieved that goal beyond our own expectations. Betty Lord, longtime Catering Director and a consultant for the event, overheard one guest, "That was the best food I have ever had, and it was under a tent in a parking lot!" NECI has long been recognized as the only organization in Northern New England that has the expertise and resources to pull off these kinds of events. We now have a new generation of students and staff who have contributed to this stellar reputation.

Each of us has our own stories and perspectives on this event - yes, there were snafus and missed items, but we worked through them. We are judged on our handling of adversity, and from my perspective, everyone worked amazingly well. Trust me, I have the notes recorded for the next call that comes in so that we can smooth out the wrinkles. I hope everyone's lasting image is one of immense teamwork, pride and fun as we busted out another great event!

Here's the menu

Stationary hors d'oeuvres
Classic Shrimp Cocktail on carved ice display with white sauce and classic cocktail sauce
Asian Station with Vietnamese vegetable summer rolls/sweet-spicy dipping sauce
Seared Ahi-Tuna/cucumber round, wasabi aïoli

Passed hors d'oeuvres
Duck confit with golden raisins, pine nuts and sage (hot)
Mini crab cakes with a chili spiced remoulade (hot)
Goat cheese bruschetta with sun dried tomato tapenade
Smoked salmon with traditional accompaniments

Salad
Bayley Hazen Blue Cheese Salad (frisée, baby greens, spiced walnuts, dry sherry vinaigrette, blue cheese wedge)

Rolls and Cabot Butter

Entrée Choices
Roasted Beef Tenderloin with risotto cake, asparagus, morel sangiovese reduction, oven roasted tomato
OR
Grilled Vegetable Roulade with risotto cake, morel sangiovese reduction

Trio of Desserts
Tiramisu in Double Shot Glass
Strawberry/Rhubarb Fruit Tartlet in Chocolate Shell
Bar M Logo Cookie

Laureen Gauthier, NECI's Director of Curriculum and Accreditation, has announced that three specializations - Sustainability, Wine and Beverage Studies, and Baking & Pastry - will be available as curriculum options for our BA Culinary and BA Hospitality and Restaurant Management students starting in September 2008. These specializations will involve students taking courses within the required curriculum, selecting specific elective courses, and focusing their internship on their area of specialization. We are very excited to be able to offer students some flexibility to focus their studies at NECI in particular areas of interest!

The following faculty members have been selected to lead the development of these options. Each brings tremendous expertise in their content area and terrific enthusiasm about the opportunities these new programs will provide for NECI students!

Beverage and Wine Studies -- Dellie Rex
Sustainability --- Jeff Roberts
Baking & Pastry --- Chef Dan Tabor and a committee of very passionate B&P instructors -- Adrian Westrope, Jennifer Toce, Jill Lanpher and John Belding

Class of 2003 Reunion Planned!

To all alumni of the class of 2003:

Krista Berberich Kanapaux (Essex Culinary) has agreed to spearhead the planning for the five year reunion, which is scheduled for the weekend of November 22 and 23, 2008. This will be a wonderful weekend to reconnect with fellow classmates and former instructors, check out the changes on campus (in particular at the Inn at Essex), visit favorite watering holes, and have a lot of fun!

But we need your help! The success of this event will depend on the number of helping hands! We need alumni to help organize and:

- plan the weekend's activities (Brainstorming needed here.)
- find and notify "lost classmates" (Are you in touch with other NECIans whose contact information on the alumni website directory is woefully out of date? Chances are we don't have a current email address for him/her...)
- network with classmates to get the ball rolling (Making phone calls or emailing classmates)

Please email Krista at inseasoncatering-at-yahoo.com. A "Save The Date" card will be mailed to all 2003 alumni later this summer. We will work with the folks at The Inn at Essex to procure favorable room rates!

So stay in touch! Read NECI News, send in your updates! We want to hear from you!


Class of June 2004's Five Year Reunion Is Being Planned!

Calling all June 2004 alumni! Melissa Hotek, a June 2004 Montpelier graduate, contacted NECI about organizing a 5-year reunion for the class during the summer of 2009. She is looking for classmates to help brainstorm, organize, and contact alumni.

"I envision it would be over a weekend, possibly a Friday evening - Sunday Brunch schedule. I was looking at mid-August, the weekend of the 8th or the 15th, as the weather in Vermont is best at that time and most places aren't too busy in the heat of summer elsewhere," offers Melissa.

Possible items on the agenda:
Friday pm: meet at that favorite watering hole, McGillicuddy's
Saturday am: Visit a local farm, help harvest veggies, farmer's markets
other options: demos for students, competition blind basket??
Saturday lunch: Main Street Grill or La Brioche?
Saturday pm: swimming at the lake
other options: any ideas?
Saturday dinner: Chef's Table
Saturday late: McGillicuddy's
Sunday am: Brunch at Inn at Essex
Sunday pm: visit restaurants of NECI alumni in the area

"These are just ideas off the top of my head; I'm hoping for a lot of help with brainstorming!" states Melissa.

If you can help in any way, please contact Melissa at melissahotek-at-hotmail.com

By David Hale, Director of Career Services

Director of Culinary Operations
Sebasco Harbor Resort, located in a spectacular oceanfront setting on Maine's Midcoast, is recruiting for an experienced Director of Culinary Operations to manage our culinary operations and staff on a daily basis to ensure a consistent, high quality food product for our seasonal restaurants and catering operation.

Our Director of Culinary Operations is responsible for meeting the resort's high standard of quality for all food preparation, production and cost control for our restaurants and banquet facilities. This position is responsible to hire, train, supervise, schedule and participate in the daily activities of our culinary staff - front and back of the house.

Our ideal candidate will have 2-3 yrs. experience as an Executive Chef with a similar size property and a multi venue operation. Also, the candidate will have an excellent working knowledge of current culinary trends, food handling and preparation techniques, menu development, purchasing and sanitation. Strong inventory, cost control skills, excellent written/verbal communication skills and proven leadership skills are all a must.

This position offers a competitive wage and generous resort amenities - visit the website at www.sebasco.com.

For more information in confidence, please contact: Michael Lynch, General Manager
mlynch-at-sebasco.com
or direct at 207-371-5102.


Sous Chef
Sterling National Country Club is looking for a Sous Chef. It is a full time, year round salary position. The Salary Range is from 35k-40k with health insurance, dental, and vision coverage. Looking for someone that has strong culinary skills and the ability to run the kitchen in my absence. The position hours are usually 1pm - close, 5 nights a week and sometimes a Monday or Tuesday outing. We are committed to raising the bar here and do some really good food. Must be energetic and not afraid to work hard. Works on the line and runs it as well as supporting the other outlets that we have here.

Contact: Andrew J. LaHaye, Executive Chef
Sterling National Country Club
alahaye-at-sterlingcc.com


Web Editor
This opens up an opportunity for an ambitious young person to be the Web editor for iSanté. I'd like to find someone who understands the needs of restaurants, has some journalistic background, and wants to dive into all the new media, such as podcasts.

Contact: Emiliano De Laurentiis
iSanté Editorial Director & Publisher
413-241-7314
www.isantemagazine.com

Lots of activity at the National Restaurant Association show in Chicago in late May! Of course NECI had a booth, which was staffed by Peg White Checchi (1992), assisted by Eric Paynter (2005), Erik Johnson (2003) and Joseph Allford (2001). The Blodgett booth was the site of an alumni cocktail reception, thanks to alumni Mark Pumphret and Tim Klauder (both 1984). Dave Zablocki (2001), co-owner of Wine Cellar Sorbets, was featured on the Good Morning America TV show as one of the NRA's top three presenters. Paul Lynch (1990) participated in a panel discussion with Rick Bayless entitled The Hottest Trends in Healthy Dining (see separate article in this month's issue)!

Those who stopped by the booth were:
1990: Will Leroux (Montpelier Culinary)
1991: David Twachtman (Montpelier Culinary)
1995: Allan Levine, Elizabeth Deimel Corey, and Steve Ingersoll, all Montpelier Culinary
1997: James Houghton (Montpelier Culinary), Evan Lee (Essex Culinary and BA Service and Management); Brian Owenby (Essex Culinary)
1998: Jonathan Figliomeni (Essex Culinary), Hunter Lacey (Montpelier Culinary)
1999: Pete Schellenbach (Montpelier Culinary)
2000: Bryan Mitra (Essex Culinary)
2001: Dave Zablocki (Essex Culinary)
2002: Martin Wilda (Montpelier Culinary); Missy Gorham (Essex Culinary)
2004: Kevin Stantz (Essex Culinary)

Red Sox Nation...Meet NECI Nation!

Jason Gingold (NECI Dean of Academics) and David Hale (NECI Director of Career Services and 1990 graduate) played hookey and caught a weekday game at Fenway Park on May 22. It was truly NECI central! Walking toward the ballpark, Becca Angoff (2008), poked out of Church, where she has been working since finishing up internship. Inside the Park, Shannon Casey (2003), recognized Jason and talked about all the great things she is doing now.

Paul Del Buono is working as an intern in the new private clubs of Fenway and while taking the tour of these beautiful facilities, they caught up with Patrick Ford (2003), John Dice (2003), and Aleksei Yuryev (2008). Patrick is the Chef de Cuisine of the EMC Club. John and Aleksei are working as cooks. Fenway Park Executive Chef Ron Abell raved about the cadre of NECI players he has on his roster. He is planning on attending next year's Career Fair for more free agents.

	Photos of Robert Bennett (Montpelier Culinary) and his cake from the 18th Susan G Komen Philadelphia Race for the Cure

1984
Robert Bennett (Montpelier Culinary) provided the cake for the 18th Susan G Komen Philadelphia Race for the Cure on Sunday, May 11th. The race started outside the Philadelphia Museum of Art, with 45,000 people registered to participate in the race. Approximately $3.5 million was contributed to raise money and awareness for breast cancer research and a cure.

1985
Eric Villegas (Montpelier Culinary) has hosted the award winning PBS show "Fork in the Road with Eric Villegas" since 2001. Last fall his companion cookbook was published and has been recognized as a Michigan Notable book.

1989
Chuck VanDerburgh (Montpelier Culinary) has been out of the kitchen for ten years, and after seven years in sales and merchandising with Sysco of Northern New England, is now working in the food brokerage business with Market Dynamics Group in Natick, MA. Chuck works the Maine market in many different types of kitchens, repping the likes of McCains, Nestles and Signature Breads. He lives in Portland with his wife Alison and daughters Sophia and Barbara. "Food service sales is a great second part of the only career I know, and it has been a great and fun way to stay connected."

1991
NECI Executive Chef Tom Bivins (Montpelier Culinary) was recently featured in a Boston Globe article entitled "Memorial Day Cookout Menu from Chef Tom." Some of his recipes using maple syrup have been included in the Oprah Magazine Cookbook!

1992
Amy Giguere Sherman (Montpelier Culinary) and husband Tim Sherman (Montpelier Culinary) are living in McKinney, Texas, working for Sodexho, and loving their free time on weekends! Amy has been in touch with classmates Hanis Cavin and Ray Derderian!

1994
Anne Reed Hayden (Montpelier Culinary) sold her catering business Cooking from the Heart in 2002 and is freelancing. www.atasteofheaven.com

1996
Emma Tillotson St. Germain (Montpelier Culinary) left the food business in January 2007 when she graduated from RI College with a Bachelors of Science in Nursing. She continues to bake regularly at home and is the "go-to" person for cooking and baking advice for her co-workers. She is thoroughly enjoying her second career as a Registered Nurse at the VA Medical Center in Providence. "Taking care of these vets is a true pleasure."

1997
Brian Owenby (Essex Culinary) and his wife are chef/owner and manager/sommelier for Boxwood Bistro in the historic downtown of Franklin TN. They expect to open the restaurant in August. "Our concept is farm to table; we'll utilize local farmers who'll grow our vegetables and raise heritage breeds of pork. We'll use the local dairies for chicken and eggs. The emphasis is on fresh and local. We'll be curing some of our pork products in our root cellar located not far from the restaurant."

1998
Aki Kamozawa (Montpelier Culinary) and husband H. Alexander Talbot, are chefs, writers, photographers and creators of "Ideas in Food." They offer private catering, cooking classes, and consulting in the NYC area. They met while working at Clio in Boston, spent two seasons at La Cucina on Martha's Vineyard, and four years in Colorado at Keyah Grande before returning East. www.ideasinfood.typepad.com

1999
Nichole Currier Holobowicz (Montpelier Culinary) and her husband Lance welcomed son Corbin to the family in January. Nichole worked at Tio Juan's Margaritas in Revere, MA for two years and cross trained in every aspect of the restaurant. She visited Lance, a long time friend, in Germany and ended up staying for a year and a half. After accepting Lance's marriage proposal on the top of the Eiffel Tower, the couple married in April 2007.

Aaron Millon (Essex Culinary) has returned to Vermont from DC, where he worked at the Equinox for Chef Todd Gray. Aaron is chef/owner of Restaurant Phoebe on State Street in Montpelier, the previous site of Conoscenti's. Aaron and Restaurant Phoebe were recently featured in a Burlington Free Press article.

2000
Harper Davidson (Montpelier Culinary) is living in Spokane, Washington. She is the single mother of Alesia (who is almost 2 years old). Currently working as Kitchen Manager at Spokane Youth Sports Association Bingo Hall, she plans to take wine courses and hopes to get back into the beverage industry with an eye at becoming a beverage manager for the Davenport Hotel or Clinkerdaggers restaurant. Feel free to email her if you want to say hi at harperdavidson-at-yahoo.com.

2001
Bill Peterson (Essex Culinary) wrote in. Over the past six years, he helped a social worker friend open a multi-cultural drop-in shelter for the homeless population in DC called Hermano Pedro D.C. Bill ran the food program for five years, serving breakfast and lunch Mondays through Fridays and cooked food for all of the big holidays. Towards the end of that time, he returned to school for addictions counseling, and is now a case manager at another neighboring mental health agency. He is engaged, writes fiction when he can, and caters events occasionally.

Huge congratulations to Michael Gunyan CEC, CCE (Essex Culinary)! He has completed Certified Culinary Educator, Certified Executive Chef and Certified Ace Trainer with the ACF. NECI will become an Official ACF Training site later this summer, thanks to Michael and Mark Molinaro (1998 Montpelier Culinary).

Eric Seiler, formerly Williams, (Montpelier Culinary) has written in; he's been the Chef de Cuisine at Stanford University for the past three years.

Tanya Krasnigor (Montpelier Culinary) is a private chef for a New Orleans family, traveling with them to their summer home on Martha's Vineyard.

2003
Graham King (Montpelier Culinary) has joined a team of NECIans at The Liberty Tavern in Arlington, VA. Graham works with Executive Chef Liam LaCivita (1999 Montpelier Culinary) and Sous Chef Adam Barnett (2000 Montpelier Culinary). Graham bakes all of the bread early in the morning and then heads up the lunch service. He also bakes all of the baked foods for the Sunday brunch buffet. www.thelibertytavern.com

Kyle Evans (Montpelier Culinary) is Chef de Cuisine at the Open Range Grill and Tavern and Canyon Breeze in Sedona Center, AZ, which are affiliated with Amara Resort and L'Auberge Restaurant. www.canyon-breeze.com and www.openrangesedona.com

2007
Brittany Soutar Marquart (Essex Culinary) and family have moved from MN back to Syracuse, NY. She is working as a line cook at Scotch and Sirloin. www.scotchnsirloin.com

Brandon Whitestone (Montpelier Culinary) is Sous Chef at Chef Allen's in Aventura, Florida. "We are in the process of 'going green' and are focusing on innovative Florida seafood. Chef Allen is a past James Beard Award winner, and a founding member of the 'Mango Gang' that brought fine dining to South Florida in the late '80s and early '90s. www.chefallens.com