Fran Voigt

Extraordinary times demand extraordinary efforts. You should have received a copy of the press release regarding the moving of all the school's residential students onto the Montpelier campus. The unification plan allows NECI to achieve financial benefits, but more importantly, it allows for educational, creative and operational synergies. Those of you who called the Essex campus "home" while attending NECI should know that a special educational relationship is being negotiated with The Essex as a preferred internship site and potential location for continuing education.

As a result of 29 years of contact with NECI alumni, last fall I proposed to the faculty and staff that the school evolves from a primary focus on training students to work in commercial kitchens, to something broader. The idea is captured by the phrase, culinary college.

David Hale presented the following list to the NECI board at its last meeting:
• Food advocacy at the Vermont Food Bank and Vermont Fresh Network.
• Farms producing organic foods, seeds and meats.
• Co-ops and high-end grocery stores such as Wegman's and Whole Foods.
• Coffee companies such as Starbucks and Green Mountain Coffee.
• Food distributors such as SYSCO, Burlington Food Service, Dole and Bailey and Sid Wainer.
• Equipment companies such as Blodgett.
• Vermont brewing companies such as Magic Hat, Long Trail and Otter Creek.
• Artisan cheese makers such Vermont Butter and Cheese and Bayley Hazen.
• Magazines such as Saveur, Cooks Illustrated and Eating Well.
• Work at wineries on both coasts.
• Product development at places such as Ben and Jerry's, Rhino Foods and Cabot Creamery.
• Media work at a local television show called New England Cooks and, of course, Good Eats.
• In addition, several graduates have started their own businesses producing foods, started their own restaurants, become consultants or otherwise focused on the business of food.

It might be interesting to learn how graduates ended up in the various businesses. Clearly, they all had knowledge of food – perhaps some were inspired to these careers after field trips at NECI. I know others, like Alton Brown, arrived here with clear goals – his was to develop a food show for television. Whatever the case, it just makes sense to think about ways to prepare NECI students for the range of jobs connected to the world of food…and what better place to do it than in Vermont. Many of the nearby companies that have hired NECI graduates are in the area because of the symbiotic relationship between them and the school. There is also Vermont's cultural and political support for small farmers, food processors, sustainability and, overall, respect for a working landscape.

So, the culinary college really is just an effort to follow your lead while taking advantage of the many resources of Vermont. The students who enroll in future years undoubtedly will be even more varied in their interests, but that variety ought to enhance the residential experience for many. Of course, we also hope to make available as much of the culinary college instruction as possible online and through limited residency programs.

Whatever the culinary college turns out to be, the NECI BA programs will be the major focus, while the AOS program will continue to be the core of the institution for the foreseeable future. One might think of the culinary college simply as an enhancement of that program. One also might see the culinary college as NECI's effort to adapt to the interests of a new generation of students.

We have learned that there can be great opportunity in challenging times. We hope that you are as excited about NECI's future as we are – and take pride in the inspiration you have given us.

All the best,

Fran

	Orrick Nepomuceno

Change is in the air.

Last month, the NECI Board approved to consolidate campuses and have all coursework take place in Montpelier. Since I am an alum of the Essex campus, I took this news to heart. I don't take change easily and the notion that I would not be able to visit my old stomping grounds and see NECI students there was a bit saddening. I heard the disappointment of both alumni and students alike. How could this be?

As hard as the realities that we all face in today's economic climate, NECI is just as vulnerable. These changes were not easy and I applaud the NECI Board for making these difficult decisions in difficult times. I truly feel that this change is one that will make NECI stronger for the future.

With change also means need for strong leadership. To quote poet/playwright Henrik Ibsen, "A community is like a ship; everyone ought to be prepared to take the helm." Over the past year, Hunter Satterwhite and myself have worked hard to help create bonds in the alumni community. But soon, we need to pass our work to the next wave of leaders and make our voices heard to NECI and the restaurant and foodservice industries.

Get involved with the Alumni Association and help us set strategy and create the alumni community.

If you are interested helping on phone calls or organizing an event, I encourage you to contact Karen Nevin karen.nevin-at-neci.edu - or myself - orrick-at-dickwray.com.

Best regards,

Orrick Nepomuceno
Essex 1996

It's the story we've been waiting for! Chef Michel's "No Crying in the Kitchen: a Memoir of a Teaching Chef" is now hot off the press. The originator of the phrase "Shiny shoes are happy shoes" now provides colorful glimpses into his culinary career and the early days of NECI.

In his warm and witty, take-no-prisoners style, the Chef takes us from his early days on the farm in Brittany to his apprenticeships in some of the finest kitchens in Paris to his emigration to America and, eventually, to Vermont.

Fran Voigt says, "It is a great read and revealing of the energy, willpower and optimism that has helped Michel time and again to plunge ahead into the unknown." NECI Executive Chef Tom Bivins adds, "Definitely a spicy read for up and coming chefs, and for anyone who has a passion for product and a commitment to quality. Perfectly seasoned!"

Michel's story is filled with funny anecdotes that will hold special meaning to anyone who has encountered him in the classroom or the kitchen. Bits of kitchen wisdom are liberally sprinkled throughout, as are photos and more than thirty of the Chef's favorite recipes. A portion of the sale of each book will be contributed to the NECI scholarship fund. The book is available from Amazon.com (search "LeBorgne Crying") or personally inscribed copies directly from The Public Press, 100 Gilead Brook Rd., Randolph, VT 05060. $21.95 plus $3.00 shipping and handling. A portion of the proceeds will be donated to the NECI Scholarship Fund.

Editor's note: I am reading the book right now and I feel like Chef Michel is sitting beside me telling the stories himself. The language and rhythm will take you right back to the days you spent working and learning with him here at NECI! If you didn't have the privilege to work with Chef Michel, this is probably as close as you will get! -Karen

by Chef Louise Duhamel

Guatemala is a Central American country bordered by Mexico, Belize, Honduras and El Salvador. Like its neighbors, Guatemala is a country of contrasts: flat land, high mountains and hot and humid coastal plain. Weather can go from 5°C to 45°C, ouch! Like its geography, weather, and people, Guatemala is a country of extremes, chaos, and warmth.

Guatemala is Ricardo Zachrisson's (Montpelier BA HRM 2005) country. Ricardo is an alumnus of 2004. A very talented cook, Ricardo did very well in the AOS program and went for the HRM BA. He is now back home in Guatemala after working at the Ritz Carlton Pentagon in Washington, DC, the Ritz Carlton Grande Lakes in Orlando, Florida, the Mandarin Oriental in Playa del Carmen and Jaleo, José Andrés' tapas restaurant in Washington, DC.

When Ricardo was my student he would tell me about his country and how beautiful it is and how I would like it and how he would like to show me around and so on and so forth. Years went by…and finally, three years ago, I went to Guatemala and I understood what he was telling me. It is a beautiful country. But more than that, Guatemala touched me. You get imprinted by Guatemala. You cannot visit Guatemala without feeling emotional about it. And when you meet Ricardo's family you are deep in that sea of emotions.

This year's trip started with some surprises. Ricardo was going to serve a lunch party at an amazing property on the beautiful Rio Dulce. I decided to join him. What better activity than to cook in a foreign country! The surprise waiting for us was that the principal lunch guest was none other than Guatemala's President Alvaro Colom. Here is Ricardo with me, with the President and proudly serving a platter of ceviche, so fresh and yummy! I took control of some sauces…

This unexpected event was followed by a visit to Lago Atitlan. We loved the peaceful moments we always share with friends there. We also wanted to visit the Guatemalan family in whose home we lived last year and of course indulge ourselves with the pure beauty of this lake surrounded by volcanoes.

Of course I went to the market…I could not miss the atmosphere and the dried fish! Sometimes a tour on the boat around the lake and buying fresh scallion is a simple but so amazing dinner treat with those green onions just cooked on the grill. On the last photo you see people tying scallion after washing them in the lake. Ricardo is dealing for a good price.

The last week I was back in Guatemala City, with Ricardo, in the kitchen of Dona Isabel de Bosch to prepare a wonderful benefit dinner for the Fundaninas. This is a charitable foundation that provides shelter, food, support, and education for girls who otherwise would be abused, abandoned or living on the streets. These girls in the photo are between 4 and 18 years old. There were 25 of them living in this house, one of four, and all were smiling. Here the girls are getting ready to perform lovely songs for us. I was deeply touched. The girls are taught the necessary skills to live independently when they reach the age of 18 and they are given the skills to support themselves; it is very hands on every day.
And on that day I met the young girl you see in the middle photo preparing the dinner soup, a rice and protein mush soup. Very different from the scrumptious dinner we served to raise money for their house.

In the last photo of this series, Ricardo and I are surrounded by the personal kitchen staff of a few of the guests. They were quite efficient. In fact there is one who I would like to see studying here at NECI. She was following me every where and sometimes preceding me in action. An amazing efficient worker!

A friend of Ricardo's family grows mushrooms. So we visited his farm, and to my surprise there was this unbelievable light and fresh smell of fungus, very pleasant indeed. You see me holding Golden Needle Mushrooms (Jin Zhen Gu), and the next photo shows my favorite king oyster mushroom (Katakana in Japanese). Fabulous mushrooms they are, but sadly just as expensive there as they are here. For our last dinner before I left, we had a mushroom feast. It is always good to know the generous gourmet owner of a mushroom farm!

Of course I could not miss the opportunity to show a Guatemalan Brahman bull. It is a fixation; I always take pictures of cows and bulls. Meat is excellent in Guatemala, the local meat as well as the ones imported from Argentina. The best parts will be grilled and the rest is stewed. You can eat it in a Pepian a delicious stew flavored with pepitoria (pumpkin seeds) and sesame seeds, cinnamon, cilantro and so forth. Turkey is used for the Kak'ik, another stew flavored with cinnamon, clove, achiote, chili verde…Jocon is another popular traditional dish made of meat, miltomate, onions, chiltepes (these so tiny but fiery and sweet peppers).

Guatemalan food is rustic in general like the Tapado that I had once at the Rio Dulce. It is an amazing concoction of shrimp, crab, plantain, tomatoes and whatever they feel like adding that day. Enchiladas, frijoles, ceviche, chicharrones, rellenitos, lots of chirmoles, guacamol, tostadas, good coffee and many very, very, extremely sugary sweets are everywhere to be found.
Guatemala is now producing wine in the region of Antigua but you had better drink beer which is so muchissimo fresco for a warm country.

But my favorite drink is still the Rosa Jamaica that Naya, a marvelous traditional cook, prepared for us on our arrival; it's a nice purple colored drink with the tart and flowery flavor of hibiscus.

Guatemala also offers a more modern cuisine in restaurants; like here you will find duo, trio, quarto and so forth. The first picture shows a chocolate dessert with bitter chocolate ice cream, mousse, crème brûlée and bitter sweet chocolate pudding. We indulged ourselves with cocktails on the roof of the Conventum Hotel where a young local woman chef was responsible for our feast. And do I need to tell you about the last day/night of my trip in Monterrico, on the black sand beaches of Pacific Coast…the sunset was beautiful, the sky was full of falling stars and the morning brought us a refreshing mature, juicy and ripe watermelon.

Adios amigos. Chef Louise

There are so many amazing things going on at NECI right now that it can be hard to keep up with it all. But it is important to make sure everyone knows what is going on. Starting this month, the alumni newsletter will include a report on the NECI Scholarship Fund and our efforts to raise funds for scholarships. Now more than ever students need help to achieve their dreams of pursuing a culinary education.

This past March, NECI was pleased to award 48 scholarships to students from the NECI Scholarship Fund. We also awarded 11 Next Generation Scholarships - scholarships that were a direct result of alumni referrals. We are excited to have expanded the Next Generation program to allow for referrals from employees and students as well! The scholarships are the results of gifts from people and alumni all across the country who care deeply about the success of NECI and its students.

There a couple of ways for us to raise funds for the scholarship fund. One is for direct solicitations for donations. Another is to hold fundraising events. To date, NECI has focused on holding events in targeted regions of the country.

To that end, we are holding our first annual NECI Scholarship Golf Tournament! The Tournament is taking place on May 27, 2009 at the Links at Lang Farm, next to The Essex. We have invited NECI friends and vendors to participate, and the response has been wonderful! We will have 72 players out on the course next Wednesday, playing golf, competing for prizes and enjoying the wonderful food prepared by our students. There will also be a silent auction, raffle, player gift bags and awards reception. What could be better! We have created a website: www.neci.edu/golf if you would like more information.

Alumni have always been generous to NECI, freely giving of their time and talents. Alumni help out at job fairs and industry shows, judge competitions, visit schools, and refer students. You donate food and space for alumni events and activities. At all times your generosity is greatly appreciated. I ask that you begin to consider other ways to give back, including financially. If you are interested in making a donation to NECI, give me a call.

Karen Nevin
802-225-3232
karen.nevin-at-neci.edu

by Dellie Rex

The "destination" restaurant, Local 111 in Philmont, New York has a new Executive Chef. NECI alumna Josephine Proul (Essex BA Culinary Arts 2008) was promoted to that position in October 2008 at the ripe old age of 23! The restaurant features contemporary American regional cuisine and is open for dinner Wednesdays through Saturdays. Local 111 has been at its location on Main Street in this small rural town for only three years, but is already recognized as "the go-to fine dining place for all of Dutchess County", according to one loyal customer, Stan Hirson of Pine Plains, NY. "People are willing to drive quite a distance to experience a meal at One Eleven."

Chef Proul, in a recent phone conversation, told her former wine instructor, Dellie Rex, that she changes the menu seasonally to reflect the agricultural products available from producers in her area. And her beverage program follows a similar pattern. "I am proud of our wine list because it has interesting wines from around the world. But", the chef continued, "I am planning on working with our sommelier to add more wines from New York State in order to reflect our emphasis on local products."

Josephine Proul is not the only NECI alumna to be affiliated with Local 111. It is fast becoming a NECI enclave! Michelle Pelkey (Essex BA Culinary Arts 2008) was recently hired as sous-chef and assists Chef Proul with those regular menu changes. And one of the local vendors who supplies Chef Proul with the great New York cheeses she is proud to serve is NECI alumnus Kyle Monahan (Montpelier BA HRM 2008) who makes all the blue cheeses for a nearby creamery. With talent like this, no wonder Local 111 is a "destination" restaurant. Says another regular customer, Sarah Jones also of Pine Plains, "Josephine is amazing at coming up with creative culinary combinations. She is a very talented chef!"

	The winning cake!

NECI B&P students participate in Cake Contest

The book company, ChooseCo, based in Waitsfield, Vermont prints the Choose Your Own Adventure children book series. They recently reached out to NECI for help in celebrating their 30th anniversary. The students were challenged to create a cake that told the "story" of the children's book company. The winning cake will be featured on the cover of the book brochure and NECI's name will be included on the back. The cakes were fabulous and everyone had fun!

Everybody Wins! Vermont

Four NECI employees, David Miles, Emily Regan, Gail Rome and Jason Gingold were recognized for their continued participation in the Everybody Wins! Vermont reading program. All four employees spend time each week in the local elementary school, reading to their buddy. We are proud to celebrate their generosity and time!

David Miles, Emily Regan, Gale Rome, Jason Gingold and their reading buddies

Flat Chef Michel

Have you checked out where he is? Flat Chef Michel was traveling in California and is now making his way back to the east coast. If you would like to host Flat Chef Michel, let me know!

By David Hale, Director of Career Services

Head Chef at North Hero House Inn and Restaurant

TIME COMMITMENT: Five or six days per week depending on the season

SUPERVISOR: Owner

SUPERVISES: Kitchen Dinner Staff

JOB OVERVIEW: The Head Chef is responsible for all meals and banquets served at the resort. An excellent dining experience is a critical success factor for the resort.

•Work closely with the Owner to plan and execute menu
•Order food with emphasis on local fresh ingredients
•Work within budget for food and labor
•Work closely with the Dining Room manager to achieve optimal dining experience
•Supervise dinner kitchen staff and create team environment
•Maintain a clean and organized kitchen in accordance with Vermont Health Department regulations

Experience: This position requires excellent culinary, communication and kitchen management skills, and experience in a high-paced kitchen environment. A culinary degree and an ability to teach cooking classes to the inn's guest would be a plus. References required.

Compensation: Salary plus benefits and incentive. Summer housing is possible on site.

For more information, contact:
Walter J. Blasberg
One Financial Plaza
Hartford, CT 06103
802 372 6494 (phone)
860 299 0330 (fax)

	Brian Joseph Allford

It was with deep sorrow that we learned that Brian Joseph Allford (2001 Montpelier Culinary Arts) passed away Monday, May 11, 2009. Joseph was a pastry chef-extraordinaire – the man behind the pastries, cakes, and chocolates at Peterson's Restaurant in Indianapolis for many years before leaving in March 2008. He also provided clients all over the United States with private catered events and wedding cakes. Since leaving Peterson's, he had transitioned into teaching his craft, first at the Art Institute International Culinary School, and most recently at the Chef's Academy and Frasier's Gourmet Foods in Fishers where his classes were always crowd pleasers.

While attending Indiana University, Chef Joseph began working part-time at the Encore Café. After two years at the Encore, it became clear that working in a professional kitchen would allow him to explore his creative side as well as earn a living. After a class focusing on Reay Tannahill's 'The History of Food', Joseph made the decision to continue his education at the New England Culinary Institute. Leaving the world of psychology and film studies behind, he entered into the challenging world of professional cooking.

The two years spent in Vermont set the stage for Joseph to begin traveling and cooking internationally. After an internship at Indianapolis' Something Different, Joseph moved to County Sligo, Ireland to work in the esteemed Cromleach Lodge. Working at one of the top Country Hotels in Ireland became the pivotal point in Joseph's culinary career. Rising from a commis chef to the head chef de cuisine in a matter of two years, Joseph gained invaluable culinary experience. Spending time in patisseries and chocolate shops in Brussels, Cologne, London and Montreal opened the world of patisserie to Chef Joseph.

Upon returning to the United States, Joseph began working in several of the Indianapolis area’s top restaurants including Carnegie's, The Kendall Inn and Tavola di Tosa. Soon he was asked to join the staff at Peterson's Restaurant which provided him with the opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianapolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.

Survivors include his parents, his sisters and brother-in-laws, Beth (Allford) and Mike Ellis of Westfield, Kathy (Allford) and Jason Hunt of Muncie, brother and sister-in-law, Jason and Angela Allford of Wilkinson, and several nieces and nephews. Services were held Saturday, May 16, 2009 at the Condo and Son Funeral Home in Wilkinson, Indiana. Online condolences can be made at www.condoandson.com.

2008

Jake DiSilva (Essex BA Culinary Arts) dropped us a note. He's in the process of moving to Costa Mesa, California. Jake is the executive chef of a hospitality management group called Traction Hospitality that fixes and buys out dying restaurants. His current project is Blanca Restaurant in Newport Beach and next will be a small Italian restaurant called the Pasta Grotto in Garden Grove.

	Baby Ella

Andrew Hunter (Montpelier Culinary Arts) and Jill Sutherland (Montpelier Baking & Pastry) wrote with wonderful news of the birth of their new baby daughter, Ella! They are thrilled with the new addition to their family as well as Andrew's new job as Sous Chef at The Manor on Golden Pond in Plymouth, NH.

2007

Emily Hahn (Montpelier Culinary Arts) is the Executive Chef of Common House in Charlotte, NC. She and her restaurant were recently profiled online. You can read all about it HERE.

Lucas Meredith (Montpelier Culinary Arts) let us know that he is out in San Francisco.

2006

Chris Behr (Montpelier Culinary Arts) sent us an update. He is the chef de cuisine at SPQR, a Roman osteria in San Francisco. He started his internship at A16 (a southern Italian restaurant in San Francisco) and worked his way from intern to line cook to sous chef, then was asked to open SPQR. His chef/owner, Nate Appleman, has recently competed on Iron Chef America, was named Food & Wine Rising Star Chef, and won the James Beard Award two days ago. Things for Chris and his restaurant are very, very good right now!

Dillon Owens (Essex Culinary Arts) wrote to say Hi. He spent 14 months working with Chef Doug Mack at Mary's and the Inn at Baldwin Creek in Bristol, Vermont. He's been working for the past year and a half at the Simon Pearce Restaurant in Quechee working with Executive Chef Joshua Duda (1996 Essex Culinary Arts) as the P.M. Sous Chef.

Theo Peck (Montpelier Culinary Arts) is making a scene in New York! Last fall, Theo was planning to open his own restaurant. Unfortunately, the money he had saved was invested with Bernie Madoff and he lost it all. In order to remain undiscouraged, Theo began competing in local cook-offs. Soon he was declared the Cauliflower Casserole King! You can read all about his adventures in the New York Times. Check it out Here.

2005

Steve Halley (Montpelier Culinary Arts) is helping out by speaking to the culinary students at the Burncoat High School in Worcester, MA. Thanks Steve!

Ken Rissolo (Montpelier Culinary Arts) let us know he has been connecting with old NECI friends on Facebook. The memories are good!

2004

Clint Page (Montpelier Culinary Arts) dropped us a note to say he's now the Executive Chef at VIBE Restaurant at the HardRock Casino in Biloxi, MS. Clint shared that times are good down south with parasailing, deep sea fishing, scuba diving, and the longest man made beach in the world. And the weather is pretty much perfect!

2003

Nathan Anda (Montpelier Culinary Arts) and his charcuterie is catching the eye of folks in Washington. While Nathan works to open a restaurant and butcher shop in the city, folks can get Red Apron Charcuterie to go. Nathan received a fabulous review of his taste treats in the Washington Post. You can read it Here.

Wendy Carreira (Essex Culinary Arts) sent us an update. After working in New York City as Sous Chef at Gramercy Tavern, she went to Chicago to help a friend open up a restaurant. Unfortunately, due to the unfriendly economy, the restaurant is not doing well, so she left. Wendy is currently moving her career in a different direction. She is selling artisan cheese to restaurants and working at the Great American Cheese Collection as a salesperson. She loves what she is doing, providing new and high quality products from small cheese makers across this country to all the best chefs in Chicago.

Juan Esparza (Montpelier Culinary Arts) is the executive chef of Tobacco Road Sports Café, a pub in Raleigh, North Carolina. The pub was profiled recently in the local paper. You can read the review Here.

Josh Gerwin (Montpelier Culinary Arts) is the new owner, with his wife Kate, of Casa Vieja in Corrales, New Mexico. The restaurant is getting excellent reviews.

Norman Owens (Essex Culinary Arts) sent us an update. He is currently the executive chef at a restaurant in Sonoma, CA named Cafe La Haye. He has been there for just over two years and loving it.

2002

Matthew O'Connor (Essex Culinary Arts) dropped us a note. Matt owns Coccadotts Cake Shop in Albany, NY. Matt is on a mission to fight the recent New York rulings against trans fats. After months of failed experimenting with trans fat free products for his buttercream icing he has decided to fight the ruling. In early May Matt attended a County Legislature meeting in Albany along with friends, family, co-workers, other local bakers and numerous customers to voice their opinion to the lawmakers.

2001

Paula Snow (Montpelier Culinary Arts) was recently profiled in her local paper, The Valley News. Paula explained that an aversion to high school and a job at Burger King helped set her mind to pursue a culinary career! Paula is now the chef and general manager of Home Hill Inn in Plainfield, NH. You can never discount how our alumni get their start!

2000

Barry Maiden (Montpelier Culinary Arts) was profiled in Harvard's Crimson for his recent honor of being named of the Best New Chefs of 2009. You can read the profile Here.

Larry Wagnon (Montpelier Culinary Arts) wrote us a wonderful note: "My NECI story has been a wild ride! After leaving Vermont in May of 1999, I returned home to Texas to marry my sweetheart, Candyce, who followed me to Vermont to be with me during my education. After our nuptials (attended by a few NECI classmates even!) in June 1999, we moved to New Orleans to further my experience/education. After a successful internship at Commander's Palace with Chef Jamie Shannon, I took a line position at a short lived place called Hyde Park Grille on St. Charles Ave. After that, I was offered the Sous Chef position at Mr. John's Steak and Seafood in the Avenue Plaza Hotel where I worked to further my management skills. My next opportunity came with Chef Horst Pfiefer at Bella Luna down in the French Quarter.

"After two great years with Horst and the birth of our first child in 2003 (Stone Donovan), I took a step away from cooking for a bit by accepting a position as the Foodservice Supervisor at the newly created Six Flags New Orleans. What a learning opportunity that was for me! Managing 17 food stands simultaneously while scheduling, supervising and disciplining 200+ kids under 20! Then of course, hurricane Katrina struck in August 2005 and our lives changed again! After losing our home in the hurricane (thank God for insurance!) we decided to move back to Texas since restaurants weren't coming back in the near future.

"Once back in Nacogdoches, I was fortunate enough to land a gig as the Executive Chef/G.M. at an old restaurant friend's newest establishment called Union Cafe. That was in November 2005 and we have been going and growing ever since. I still enjoy being in the kitchen and teaching my staff new techniques/skills as well as throwing a wine or beer dinner at the restaurant every few months to keep from getting bored. Candyce and I now have a second child (Aspen Hope) born in 2004 and I also enjoy spending as much time as possible with her and Stone."

1999

Erica Hall and Melissa Close (both Montpelier Culinary Arts) were featured at the recent Montpelier Wine Festival in Virginia. Both demonstrated techniques for cooking with wine. Erica is the owner of From Scratch Baking Company and Melissa is the Executive Chef of Palladio Restaurant at Barboursville Vineyards.

Alex Olson (Montpelier Culinary Arts) is the Executive Chef of the Beets Hospitality Group in Pleasanton, California.

Mike Trombetta (Montpelier Culinary Arts) cooked up a storm at the recent Best of Tahoe Chefs dinner at the Resort at Squaw Creek. Mike started his personal chef service, Farm to Belly last summer.

1997

Evan Lee (Essex Culinary Arts) dropped us a note. He is the Chef for the Bitter End Yacht Club in Virgin Gorda, BVI. Before landing in the Virgin Islands, Evan was the executive sous chef for a catering company in Phoenix, Arizona called Michaels Catering.

1996

Rachel Down (Montpelier Culinary Arts) sent us an update. She is now running the Inn at Sonoma, a 19 room boutique inn in California that runs at a 90% yearly occupancy rate. She and her husband recently bought their first home and notes that even with home prices falling she needs an extra job working part time as a server for Sondra Bernstein, founder of the Girl and the Fig.

Chris Pyle (Montpelier Culinary Arts) let us know he's working for Q4 Integral Group in Nevada. He can't believe that he's dealing with logistics for tanker trucks of lemon juice and semi trucks of sugar! But when you're making 20,000 gallons of lemonade a day…

1995

Richard Enriquez (Montpelier Culinary Arts) was working at Ted's Montana Grill in Denver up until April. He's now looking for work and checking in with NECI for help. Good luck Richard!

Keith Lord (Essex Culinary Arts) sent us his news. He has been the Corporate Executive Chef at Hospitality Inc. in San Diego for over five years. There are five catering divisions and eight franchises nationwide and do upwards of 30 events each day in San Diego ranging in size from events for 8 people to 17,000. He can't believe time has passed so fast, and that he'd be doing what he is doing and loving it!

1994

Yannick Marchand (Montpelier Culinary Arts) sent a shout out to Chef Michel from Santa Monica, California. He's interested in starting a cooking school/sustainable farm. In his own words: Peace!

1993

Matt Rapposelli (Montpelier Culinary Arts) just came back from competing in Italy's World Pizza Championships! Matt and his special team earned the Silver Medal in the Artistic Bread Sculpture category beating out over 20 competitors in Italy. This was the first time the US has competed in this category and the 6 foot tall Statue of Liberty made out of bread was a favorite at this years championships. Matt is the Executive Chef at Ohio University. Way to go Matt!

1991

Daniel Ahern (Montpelier Culinary Arts) sent us an update. He married his sweetheart Shauna in July 2007 and they are the proud parents of a beautiful little girl. In addition, Daniel enjoys his work with the National Pork Board.

Grey Bailey (Montpelier Culinary Arts) wrote to say he misses us! He's working as a chef at a high end retirement community. Before settling down near his wife's family, he lived on three continents, opened 14 restaurants and won a few awards along the way. Grey reports that he was in Burlington five years ago - first at Mirabelle's and then at Single Pebble.

Patricia Hayes (Montpelier Culinary Arts) dropped us a note. She currently owns and operates her own catering business, Indulgent Bites, in Vancouver, British Columbia.

Todd Unkefer (Montpelier Culinary Arts) caught up with Chef Michel recently. Todd lives in South Carolina and owns a large event catering company and an inflight catering service for FlexJet and NetJets.

1990

Elliott Aldritch (Montpelier Culinary Arts) sent us an update. He left the food industry in 1995 to pursue a career in graphic design in print and web/multimedia. Elliott is currently a self employed stay-at-home dad to his two children. Phoebe is two and Benjamin is five. Although no longer working in the food service industry, one of his design clients is a caterer in San Francisco who benefit from his deep knowledge of their industry.

Tom Sixsmith and Jennifer Contreras (1991) (both Montpelier Culinary Arts) sent us an update. Tom is the Resident Chef at Cakebread Cellars and, unfortunately, Jennifer's been laid off (since March) and looking for full-time, permanent work. She's been trying to fill her schedule with on-call chef work, but the current economic situation is not good at all for the hospitality and food business and there isn't much at all out there! Good luck Jennifer - don't forget to check out the alumni job board!

Leanne Smith (Montpelier Culinary Arts) called Karen at NECI to say Hi. She currently works for the Merchant Marines as steward, cooking for 30 men. Her tours last about 90 days, with 16 day breaks in between. So far she has traveled to Kuwait and the Mid East, and then to Germany, Netherlands and Italy. Leanne shared that they have sailed through Somali waters, but have excellent protection from the Navy (in fact, Leanne has seen the pirate speedboats approach, but they always turn around when they see the guns on board). Leanne started at the bottom of the ladder when she joined the Merchant Marines with sanitation, cold prep, and beverages, but is working her way up. During her current break in the US she is at seafarer school taking the Chief Cook class at Putney Point, MD. Needless to say, she finds this amusing considering her education at NECI, but it's the only way to move up the ladder. Good luck Leanne, and stay safe!

1989

Isedro Cawaling (Montpelier Culinary Arts) is the Executive Chef at the San Ramon Valley Conference Center in California.

1986

Jeff Nagel (Montpelier Culinary Arts) sent us an update. He is no longer working in the day-to-day restaurant business. A few years back Jeff lost his sense of smell and the ability to taste salt, a complete loss for his cooking. But he's enjoying life on the Monterey Peninsula and is still doing some catering and loves to cook for his friends!

1982

Leah (Cohen) Hipschman (Montpelier Culinary Arts) let us know that she is still in Pacifica California. She says Hi and noted that her daughter is now in college, and is the same age as she was when she started at NECI. How time flies!


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