Karen Nevin, the Director of Alumni Relations, came to NECI with significant experience in organizing golf tournaments as fundraisers for scholarships. Well, she just completed her second one for the NECI Scholarship Fund and increased the contributions from less than $7,000 a year ago to more than $12,000 this year! I know she will do even better next year.
This effort, of course, is but one that Karen has introduced since beginning her work at NECI. I know that, among other things, she is planning an exciting alumni weekend in August as one of the signature events to help commemorate NECI's 30th anniversary.
As part of the alumni weekend, school officials plan to roll out an on-line continuing education program with significant discounts for alumni. Included in the array of offerings will be both individual course offerings and advanced degrees for those who are interested.
Also, tours to local suppliers of product that might be of interest to alumni will be arranged during the alumni weekend as well as opportunities to meet some of your favorite faculty and staff. Most importantly, all of you attending will have the chance to renew acquaintances with classmates, enjoy reminiscing, and otherwise taste some good food and drink with a special focus on local products.
Details will be forthcoming as soon as Karen can recover from the golf tournament and finalize plans. In the meantime, be sure to mark the weekend of August 15-17, 2010 on your calendars now and start to make your plans to attend.
I look forward to seeing you there. Let's make this a record turnout.
Best wishes,
Fran
Letter from your Alumni Association President
It's here again…graduation season! My wife and I recently made a big change in our lives, jobs and location and have been working very hard. So we decided to do a bit of traveling this past weekend. Graduation time was obvious everywhere, from the quiet backwoods of Canada to the busy Pacific Northwest of America. Wherever we went, there were signs of congratulations, restaurants and hotels full, and celebrations on the streets. In fact, it was so busy, that after 1,000 miles behind, crossing the border back into the US and having a stomachache from all the fried food we had eaten (it seemed to be all that was offered on the back roads in B.C. and Alberta) we decided to eat at a chain seafood restaurant. You know the one because it has the 'color of a stop sign and lobster' in its name. Normally we look for a 'mom and pop' operation, but we needed consistency at this point and were starving. I quickly got my heart set on lobster, and was already feeling satisfied just thinking about it and when we parked I could smell it! We eagerly opened the lobby door and found an empty tank! Being that this is a major lobster restaurant chain, I figured they must have the mother load in the back and just the 'display' was empty for the moment? The truth was hard as our server reminded us … "No lobster left because it's graduation weekend!" (Bad economy what?)
As we observed a group of seniors and their families enjoying the last lobsters – I started down memory lane and my thoughts turned to how many years of hard work, late night papers, cramming for big tests, proms, and so on… all over now and rewarded with a steamed lobster! Another year has gone by, and for many, time to close a chapter in life and begin a new one…starting with a lobster.
Last week (before the BIG drive and graduation observations my wife and I witnessed this past weekend) I was contacted by Chef Michel Leborgne to help a NECI student going out on his internship. I had given him some thoughts and advice but nothing too serious, until I didn't get that lobster. Immediately after arriving home I got on the phone with someone special and dear to me in LA, and 5 minutes later the student was given a very, very special opportunity for his internship. The joy I could hear in his voice, knowing how excited he was to hang up and call everyone he knows, filled me up more than any lobster ever could…and it's only his 1st internship!
NECI's 2010 graduation is upon us and I encourage you to help out a student and/or graduate. Do something more than you normally do this graduation season. I can tell you that it is very filling in the soul! And just remember that you are helping someone that stands in the very position where you once did, and we all know that can be a tough position. If you don't know anyone who could use your help or advice, contact Karen Nevin, Director of Alumni Relations (802-225-3232, karen.nevin-at-neci.edu) or myself (310-569-3349), and volunteer as an Alumni Ambassador. By doing so you can call a few students going out on their 1st or more importantly 2nd internship and give them some support! Christmas will be here before you know it, again! And by the way, I settled on the pacific snapper!
All the best,
Hunter Satterwhite
AOS Culinary Arts 2000
Manuel Treviño (AOS Culinary Arts 1999) has been in his mother's kitchen since he was four years old. He loved food, and eating of course! He was known to push his parents out of the kitchen and rummage around in the crisper pulling out assorted ingredients to make them a salad. After setting the table with carefully folded paper towels he would invite his Mom and Dad back in to eat his creation. Manuel loved to help his father on Sundays, when it was his day on the grill. For a little boy, food and fire were a fabulous and dangerous combination, and Manuel loved it.
Manuel realized early on that his mother didn't really enjoy the kitchen. She was perfectly happy letting Manuel experiment and create, though he marvels at her patience with all the burnt pots and pans and disastrous experimental meals he produced. His mom supported his attempts, cleaned up his messes and encouraged him over and over again.
His dad nurtured his love of food by taking Manuel along with him on business trips to the big cities. Manuel was able to experience a few fine dining restaurants where he fell in love with their mystique and aura. It was exciting to try new foods, feel the ambience and realize that magic was happening behind the doors to the kitchen. In Manuel's words, "I just wrapped my mind and taste buds around the whole idea of what food could really be."
Manuel grew up in a tiny little town in Texas where 98% of the population was of Mexican decent. His parents insisted that Manuel receive a college education, so he went to school, thus becoming the first member of his family to receive a bachelor's degree. He understood how important this was for his family, but he also knew that his dream was a culinary education. While at university, Manuel decided he would get a head start by working part time jobs in the restaurant business. By graduation he had worked at three restaurants, his last job being at the finest restaurant in San Antonio.
Not one to wait around, Manuel applied to NECI and was put on the waiting list. He didn't have to wait long – after graduating from college in December 1996, he was given a spot in the February 1997 class. Manuel headed to Vermont in the dead of winter to start culinary school.
His first class was in the cafeteria. Within days Manuel knew he was in the right place. Even though there was five feet of snow on the ground (and quickly realizing that a pair of winter boots was a real necessity), he loved everything about NECI and Vermont.
But this wasn't going to be an easy ride for Manuel. A few weeks into classes, and with all that snow on the ground, Manuel and a block mate from his home state of Texas, decided to go skiing at Stowe. During Manuel's first run down the slope, he fell on an icy slope and broke his back. Now instead of being in class, Manuel was in the hospital and then recuperating in bed, in his Montpelier dorm room. It was enough to drive him crazy, just lying there. Manuel called his instructor and told him "I can't stand for long periods, I can't move fast, but I have two hands and a head that still work. Please let me return!" So, on crutches, Manuel returned to the cafeteria. He was fortunate that a lot of what they were learning those first months in school he had experienced during his four years of restaurant work in college. His teacher allowed him to take frequent breaks, and slowly Manuel recovered from his injury.
The first year at NECI finished well for Manuel. During the year, he met and made friends with Chef Michel LeBorgne. They hit it off immediately. When it came time to find an internship, Chef Michel asked Manuel what he wanted to do. Manuel had been contemplating an internship in France. Chef Michel responded with a resounding, "NO." An internship in France would teach him nothing. He'd stand in a kitchen and hand the chef meat from the cooler, and wouldn't be allowed to touch a thing. This was no way to learn. Manuel, thinking of a second option, asked about Mexico. With complete enthusiasm, Chef Michel connected Manuel with Benito Molina, a NECI graduate. Soon, Manuel was in Ensenada, Mexico at the flagship restaurant for the Santo Thomas winery. Having come from landlocked Texas, and then school in northern New England, this was a perfect environment to learn of the bounty of the sea. Manuel was working with the freshest seafood, some of which he'd never seen.
Manuel returned to NECI energized and eager to learn everything he could. He developed a system for himself – he'd get a job working in the location where his next class would be. Dishwashing, cleaning, teaching knife skills, guiding admissions tours, making phone calls; it didn't matter what the job or what day of the week – he worked hard. An added benefit, Manuel got to know the school really well!
He was sad when it came time to leave for his second internship. Manuel still wonders how he got the entremetier position at Le Cirque in New York City. When he arrived, the staff in the kitchen didn't realize he was there on his internship. Walking right onto the line at Le Cirque is rare. Manuel likens his experiences at Le Cirque to finishing school. This is where he took all that he had learned over two years at NECI and honed it. He ultimately reached the Tournant position, before he left in 2000, to work at Mario Batali's restaurant, Babbo. Manuel arrived to work on the grill and within eight months worked his way through the line and was promoted to sous chef. He loved working for Mario, who instilled in him an Italian style of cooking – keep it simple and to treat ingredients with reverence. Manuel developed new dishes, some of which remain on the menu to this day.
His first Executive Chef position was at Naples 45, located in Grand Central Station. It was a big lunch place that specialized in the best brick oven Neapolitan pizza in the country. In fact, the restaurant received the Verace Pizza Napolitana Seal no.199 in the world from the association, an honor that was rarely given to restaurants outside of Italy. This was a completely new experience, especially as Naples 45 was part of a big corporation. Manuel was introduced to the politics of corporate dining, and quickly learned how to play the game. It was an essential learning experience.
Manuel moved on to become the Executive Chef at Dos Caminos. Working at Dos Caminos (part of the B.R. Guest group) taught him how to run a successful restaurant business. He was responsible for the bottom line; it was a true management position. When the organization asked him to open a new restaurant, he jumped at the opportunity. The third and newest Dos Caminos at that time was to have 525 seats. Manuel thinks every chef should experience opening a restaurant. Envisioning a place from the ground up and being part of every decision is an entirely unique experience, so different from walking into an established property.
While at Dos Caminos, Manuel was selected to compete on Top Chef. Having the opportunity to work with 15 great cooks as well as the cast and crew was an eye opening experience. The most important thing he learned from the show was that he really didn't need to cook in front of a camera. He knew the place for him was in the kitchen and it was time for him to get back.
So, after spending time managing Dos Caminos, then filming Top Chef, Manuel took time off and explored Italy and Spain. By the time he returned he was ready for his newest adventure – opening a completely new restaurant. Travertine was the vision of his owner, a young ambitious restaurateur from Sidney, Australia. She partnered with Manuel and together they designed everything from the ground up. Working closely with her, Manuel had control of the menu, wine list, and kitchen design. In fall of 2009, they opened in New York City.
Chef Manuel Trevino has been chosen as NECI's 2010 Distinguished Graduate and will be speaking at this year's graduation. His advice to the students is to surround yourself with the best people, work with the best chefs, and at the best restaurants. The first couple of years out of school are critical – every step you can take to learn from the best will make you more valuable as a chef.
Alumni Association Director Election Now Open!
The Election for two new directors to the Alumni Association Board is now open. Four candidates are submitted for your consideration.
The candidates are:
John Cox (AOS Culinary 2002)
Susan Hoss (AOS Culinary 1997)
David Potwin (AOS Baking & Pastry 2008)
Annette Weaver (AOS Culinary 1987(
In order to review the personal statements/bios of the four candidates and vote you need to log into the Alumni website. You will find the login to the right of the page. Once you are logged in, find the link to the Director Election Vote in the gray bar above.
The election will close on June 30, 2010 and the new directors will be announced on the Alumni website and the next Alumni Newsletter.
Thank you to everyone for participating in this important process!
Make sure you're coming back for NECI's 30th Anniversary Alumni Reunion, Sunday, August 15 - Tuesday, August, 17, 2010.
We have a great weekend planned and can't wait to see all of you.
Particular highlights include the Great Vermont Community Picnic, the 30th Anniversary Reunion Banquet, and the Discover Vermont Tour.
All the information you need for the reunion can be found at the Alumni Reunion 2010 webpage. Registration has been delayed but will be up very soon. A special email will be sent to everyone when it's open.
Make sure you check back often to see what is up, and start making your plans to be in Vermont in August! It's going to be a great time!
SCHEDULE of EVENTS
| Sunday, August 15 |
| 1 pm-5 pm | Registration and Welcome |
| 2-7 pm | The Great Vermont Community Picnic on the Statehouse Lawn |
| 6-9 pm | Alumni Mixer hosted by the NECI Alumni Association
Take a trip down memory lane! |
| Monday, August 16 |
| ALL DAY | Variety of Activities, including:
|
| – Workshops and Seminars
|
| – Local hike or walk in and around Montpelier
|
| – Alumni Panel for Students
|
| – Lunch with students and faculty
|
| – Campus Tours
|
| 5-6 pm | Reception with CEO & Founder, Fran Voigt
Hear what's going on at NECI and visit with your friends! |
| 6-9 pm | Alumni Reunion Banquet
Enjoy a fabulous meal prepared by NECI's students |
| Tuesday, August 18 |
| 8:30 am-3:00 pm | Discover Vermont Tour
Visit the Center for an Agricultural Economy and see how Vermont is enriching the Farm-to-Table movement! |
| |
NECI CEO and Founder Receives Honorary Doctorate
New England Culinary Institute CEO and Founder, Fran Voigt, was awarded an Honorary Doctor of Letters from Marlboro College at their commencement ceremony on May 16, 2010. Ellen Bryant Voigt was their commencement speaker at the graduation ceremony and also received an honorary degree.
Marlboro College recognized Fran's work of upholding the ideals of education, sustainability and community action through his work in Vermont and in the country. Marlboro's citation states "you have done more than bring together students and faculty with a passion for fine food. You have pioneered a unique educational environment where hands-on learning and sustainable practices are central to student success." Fran was honored for his leadership in the "farm to table" movement, as a founding member of the Vermont Fresh Network and as a leader in the Vermont chapter of Slow Food USA.
In addition to founding NECI, Fran Voigt has served on the Association of Vermont Independent Colleges, the Vermont Lodging and Restaurant Association and the Vermont Chamber of Commerce as well as the national Career College Association and the Vermont Business Roundtable. He has received an award from President Clinton in 1994, and shared national honors as a finalist for "Small-Businessman of the Year." The Vermont Chamber of Commerce named him "Citizen of the Year" in 2000.
NECI's Second Annual Scholarship Golf Tournament a Success!
After last year's torrential downpours, we deserved a fine weather day -- and got it! 60 friends of NECI came out to play in our second NECI Scholarship Golf Tournament at the Barre Country Club in Barre, Vermont. The tournament was sponsored by Reinhart FoodService.
The tournament had many components. The players came from many of the NECI's vendors. We had a raffle where you could win such items as a Wusthof filet knife, a gift box of Cabot Cheese, dinner at the Trapp Family Lodge or a round of golf at a local club. Our silent auction had numerous items to bid on including beautiful bottles of wine, a banquet dinner for six at the Single Pebble (owned byChristina Wu Duval (AOS Culinary Arts 2003).
The tournament day was glorious with beautiful sunshine, a pleasant breeze and everyone ready for a fun day of golf. On the course our players found three tents with culinary treats prepared by our students, including charcuterie & cheeses, pastries and fresh fruit. The awards reception was held afterwards with food beautifully prepared and served by the students. Having the students there really brought home the fact that NECI is a school and we are all working hard to help the students attain their dream of a culinary education.
The tournament raised $12,500 for the NECI Scholarship Fund, an increase of $5,000 over last year! We are well on our way for establishing NECI's scholarship golf tournament as the one and only CULINARY Golf Tournament in the state.
If you are interested in holding a fundraising event, let me know!
Return to Vermont and Work for NECI!
Thinking it's time for a change? Ready to move on? Want to make a difference? Consider returning to Vermont and working for NECI! NECI has a number of positions open and would love to consider applicants who are alumni. Who else knows best what it takes to be a student at NECI? NECI hires chefs and industry professionals, like you, who are passionate about integrating hands-on experience and academic coursework to ensure skill mastery, responsible practices and career success.
Check out NECI's Current Openings online!
Head Chef, Norwich Inn, Vermont
The successful candidate should be innovative, entrepreneurial, customer centric, a leader, a great team mate and have a balance of creative and business skills. The Norwich Inn features a Pub and Dining Room plus a Wine Cellar banquet facility.
Minimum of 5 years experience as Head Chef or Sous Chef in a year round, multifaceted restaurant operation.
For more information, or to apply contact:
Joe Lavin, Owner
The Norwich Inn
325 Main St
Norwich, Vermont 05055
www.norwichinn.com
jlavin-at-harborstonehospitality.com
240-401-8539
Does it seem like the Where Are They Now? section has been a little light recently? Change that by sending me updates at karen.nevin-at-neci.edu. Tell me what's going on and I will include it in the next newsletter! Don't forget to send photos!
2010
Johnny Steverson (BA HRM) has turned his second internship into a full time position running the coffee and tea programs at Blue Hill at Stone Farm in New York.
2006
Theo Peck (AOS Culinary Arts) has created, with his partner Nick Suarez, Food Experiments, a series of cook-offs for amateur chefs. With a goal of creating the best cook-offs in the world, they have rolled out a variety of themed cook-offs, including the Cheese Experiment, the Chocolate Experiment, the Taco Experiment and the Brunch Experiment! Theo and Nick were recently profiled online. You can read all about their "Experiments" HERE.
Kathryn McShane Vanderminden (AOS Culinary Arts) wants to let everyone know about her new catering company, Village Roots Catering, in Pawlet, Vermont.
2005
Brian Gastin (Culinary Arts) is the Manager of Po'boys & Pickles Restaurant in Portland, ME. It may be far from New Orleans but the restaurant, which opened in January, is pulling in the faithful and getting great press. You can read a recent review HERE.
2004
Sean Patrick Morrison (AOS Culinary Arts) dropped us a note to say he is working at the Chef de Partie at the Langham Hotel in downtown Boston. He just won the Chaine de Rotisseurs Young Chef Northeast Regional competition and will be competing in the nationals. Congratulations Sean!
2003
Cherine Baptiste (AOS Culinary Arts) has recently been appointed the Executive Chef Instructor of the British Virgin Islands Health Services Authority in Tortola, BVI. You can read a recent profile Here.
Kyle Evans (AOS Culinary Arts) is executive chef of Raven's restaurant in Mendocino, California. Before arriving in California, Kyle worked at Marquesa in Scottsdale, Arizona and then owned his own restaurant, Reds in the Sedona Rouge Hotel & Spa. He then moved to Costa Rica to be the Executive Chef at Rancho Margot, an eco-lodge that promotes sustainable living. While there, he helped open a culinary school.
Josh Gerwin (AOS Culinary Arts) and his wife dropped us a note. Josh is the Owner and Executive Chef at Casa Vieja Restaurant in Corrales, NM. You can truly experience Chef Josh's culinary expertise two different ways. Ask for the Adventurous Soul dinner and he will prepare a meal that is on the menu - who knows what you will be served. Or get a reservation at the Chef's Bar in the kitchen. The table is right beside the line cooks and you can see everything in action. Chef Josh says he loves doing something different every night. What a way to be adventurous - yum!
Jason Jones (AOS Culinary Arts) has just been appointed Executive Chef of Sophia's Restaurant in Jackson, MS. Sophia's Restaurant is a fine-dining restaurant located in the Fairview Inn. You can read the announcement HERE.
2002
Lyndon Larson (AOS Culinary Arts), owner of L's Burrito and Juice Co. food cart has decided to closed up shop and decided to head to Spain. Keep us posted on what's next!
Jayson Poe (AOS Culinary Arts) is the new executive chef at the Big Water Grille in Lake Tahoe. Jayson spent the past seven years as Chef de Cuisine at Wild Goose, Shaffer's Camp and executive chef at the West Shore Café.
2001
James Clark (AOS Culinary Arts) is the Executive Chef at the Marina Inn at Grande Dunes in Myrtle Beach, SC. James oversees the menu, staff training and food selection at the café, the fine-dining restaurant and the banquet and catering operation at the Inn. He was recently profiled in the local paper. You can read the review HERE.
Hunter Smith (AOS Culinary Arts) appeared on Iron Chef America in May supporting Chef Kelly Liken. Smith is the sous-chef at Kelly Liken Restaurant in Vail, Colorado.
1999
Bryan Dame (AOS Culinary Arts) is the Executive Chef of the restaurant at The Inn at Ocean's Edge in Camden, Maine.
Michelle Holcomb (AOS Culinary Arts) dropped us a quick note. She is the Development Director for Food For Free, a non-profit in Cambridge, MA that rescues fresh produce from wholesalers, grocery stores, and farms, and redirects it to food pantries, meal programs, and shelters. She's been there for seven years and says it's her dream job! Sounds wonderful Michelle!
Roxanne Koteles-Smith (AOS Culinary Arts) is the founder of Food Wisdom Rx a nutrition consultance and culinary program. She is developing Roxanne's Organics, fresh and frozen meals that will soon begin production.
1998
Greg Lopez (Culinary Arts) is the Executive Chef at Hyatt Key West Resort and Spa in Key West, FL.
1997
Mark Martin (AOS Culinary Arts) is the Academic Department Director of the Culinary Arts program at The Art Institute of Charlotte.
1996
Andrew Pratt (AOS Culinary Arts) is the Executive Chef at the Mountain Magnolia Inn in Hot Springs, North Carolina.
1993
Brian Nichols (Culinary Arts) is the owner with his wife, Jess, of Brian's Bistro in Rumford, Maine. They were recently profiled in Downeast magazine. You can read the profile HERE.
1991
Alister Brown (AOS Culinary Arts) let us know that his new book, Go Fish! Has won the 'Best Single Subject' award at the IACP 2010 Cookbook Awards. Way to go!
Shari Shrago Dutton (AOS Culinary Arts) sent us a photo of her son, Hunter, playing "outdoor restaurant" the other day. Note the NECI apron! Future NECI student, perhaps?!
1983
Peter Greweling (AOS Culinary Arts) recently got in touch with Chef Michel. He came across a photo from one of NECI's early catalogs and wanted to share it. How times have changed!
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!
Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu
