Message from the President
As you know, the current economic crisis includes a credit crisis –students who would like to join us at NECI are simply not able to get the loans they need. We have responded by setting aside three times the usual amount of direct tuition discounts, and even this increase does not address the need.
There are so many people crying out for help, and we have been very conscious of not bombarding our alumni with solicitations for financial support. However, we have been researching some creative, painless ways to support NECI without any cost to you.
GoodSearch–Want to look up some information on line? Go to www.goodsearch.com instead of Yahoo or Google. GoodSearch is powered by Yahoo and has all the same features and efficiency as any other search engine, but it donates half its revenues to charity. When asked what charity you are searching for, enter NECI Scholarship Fund, hit "Verify" and then search as usual. One trick is to use GoodSearch even if you know where you are going. Need to open www.necialumni.com? Type the address into GoodSearch. It will bring you the link, but you've also donated to NECI at the same time! Each use brings the fund only pennies, but we have already started to receive checks from GoodSearch, so we know it's working!
GoodShop–Want to do some on-line shopping? Once you have entered NECI Scholarship Fund as your preferred charity into the GoodSearch engine you can begin shopping through GoodShop. There is a huge list of participating merchants, including Amazon, Cooking.com, Chefs, iTunes, Best Buy, Target, J. Crew, L.L. Bean, Staples and others. In addition, GoodShop provides you with online coupons to make your shopping even easier. And NECI will benefit with up to 5% of your purchase being contributed to the Scholarship Fund when you make purchases through the GoodShop portal!
In this day and age, every little bit helps. Our alumni give back to us in so many ways and we appreciate everything you do. I wanted to share with you just another way to give back to NECI.
Thank you!
Fran Voigt
Letter from your Alumni Association President
Dear Alumni,
It's been said that we make a living by what we get, but we make a life by what we give. Helping others is something you can start doing today, whether it's spending more time with your family, developing an employee who shows potential, helping people in the community, or putting your own desires on hold to benefit your team.
As entertainer Danny Thomas said: "All of us are born for a reason, but all of us don't discover why. Success in life has nothing to do with what you gain in life or accomplish for yourself. It's what you do for others."
Since my involvement two years ago, I have seen the alumni association grow from just a mere idea to one where we are reaching out to externs and alumni across the country. Many of your fellow alumni are volunteering their time and expertise to make it a better community. One day, I envision alumni chapters spread across the country, unified in the mission to engage and promote NECI alumni in professional endeavors.
Now is our time to seize the moment and get involved with the NECI Alumni Association. I am asking every alumni that I come into contact to help us create something truly special. In the short term we need alumni who are willing to volunteer a few hours a month to assist in calls to externs. But more importantly we are looking for the next group of leaders for the Alumni Board of Directors.
If you are interested in participating in either the monthly calls to externs or perhaps joining the Alumni Association Board of Directors, feel free to contact either Karen Nevin at Karen.Nevin-at-neci.edu or me at orrick-at-dickwray.com.
I look forward to having you join us!
Regards,
Orrick Nepomuceno, CPC
Essex 1996
Rick Mace (2005 Essex Culinary) grew up on his family's farm in rural Ohio, knowing where his food came from, and understanding the toils of farming and gardening. But just like life on the farm, the food also was simple. So he remembers clearly when his Father, who was in the Air Force, returned from Greece. His dad was absolutely taken with the food he had eaten during his travels and wanted to recreate it for his family. Rick joined his dad in the kitchen and that was when he found out about cooking. "I'll never forget the first time that I smelled a nice olive oil." recalls Rick. Before then, Rick had never thought about how to make the food taste good, and the boundless landscape of cuisine. Learning about a different culture through its food and bringing it to the table for his family was thrilling.
Once Rick started cooking he made his way through all the restaurant kitchens in his small home town. High school wasn't where he wanted to spend his time and he found himself more and more taken with the idea of becoming a chef. When he was done with high school he applied to Johnson and Wales, but circumstances got in the way and he never enrolled. Rick continued to work at his local restaurant, which is where he met his soon-to-be wife, Siobhan. After their first child was born, and with help from Rick's aunt and uncle, the young family moved to Indiana and Rick entered the local community college to receive his AOS in Hospitality and Administration. But Rick still wanted to cook.
The dream of becoming a chef was still strong two years later, after he and his family took a trip to Lake Placid in upstate New York. Rick knew that there was a culinary school across the lake and while on vacation he made a point of taking the ferry to Burlington to visit NECI. Rick was immediately captivated by the school. He knew he was done with learning in a classroom, and NECI would get him into the kitchen immediately. It was real world experience and he was ready for it.
Because Rick had been working for a while, he took the AP exam and passed with flying colors. It wasn't long before the family apartment and all their belongings were packed and ready to go. But Rick couldn't leave. Rick's daughter, Kimberley, had undergone a medical procedure and her doctors weren't ready to release her. The family had to make a momentous decision — stay in Indiana to care for their daughter or move to Vermont to pursue Rick's dream. Siobhan and Rick's family again came to the rescue. Rick's wife and daughter stayed with their family, and Rick left for Vermont, knowing that as soon as Kimberley was permitted to leave, the rest of his family would join him.
Rick loved NECI and Vermont. Having grown up in rural Ohio, living in Vermont was comfortable to him. Rick immediately made connections with his instructors. He knew that he couldn't waste time and planned to maximize his experience. Students at NECI worked for six days with Sunday's off. Rick started working on Sundays as well; first by showing up at 5:00 a.m. to help bake the bread then going into Butler's to help with brunch. It wasn't long before he had developed a rapport with the chefs on Sunday mornings.
Soon, Rick was invited by "Goldie" (Laurence Goldberg) to work service at Butler's on Sundays. There were no other students working at that time and Rick was terrified. Goldie was known for his formidable stature, efficiency and his highly tuned sense of urgency. Rick worked hard, picked up techniques and got up to speed in the Butler's kitchen. When it came time for him to hit the classroom with Chef Louise, he was ready.
The three weeks Rick spent in Chef Louise's A la Carte class in Butlers was his most rewarding time at NECI. The work in class laid the foundation for his fine dining experience. When it came time to find his internship, Rick knew that uprooting his family from Vermont was not a good idea, therefore, he arranged for his internship to take place at Butlers. With his earlier experience with Goldie under his belt, Rick spent his internship learning everything possible. After his internship was over, Rick stayed on to teach at NECI for another 6 months.
Rick counts Chef Louise as one of his true mentors. Her help in learning the nuances of fine dining at Butler's has held him in good stead and they keep in touch to this day.
But Rick knew that he would have to move on. Two friends from NECI, Chefs Dean Thomas and Keith Schroeder, were based in southern California. Rick and Keith had been good friends while at NECI, and Keith offered Rick a chance to join them out in California. The call to support his family was strong and Rick and Siobhan picked up and traveled all the way across the country to try something new.
Rick was quickly put in charge of a huge staff of 90 cooks and 6 sous chefs. The restaurant was producing 1,700 covers a day with 4,000 covers on holidays. Things were seriously different from his days back in Vermont. Rick learned the managerial side of things becoming very efficient in the office and learning how to manage the personnel aspects of such a large staff. However, he wasn't comfortable. Rick was far removed from cooking with his only interaction with the kitchen spent communicating and delegating work. A life lesson was learned: more money doesn't always equal happiness with what you are doing.
Chef Dean and Keith understood that Rick wasn't happy and they offered him the opportunity to run the butcher shop. Rick had developed an interest in charcuterie and spent a year working with the butchers. Rick feels that he gained immense experience during his time in southern California, though it was just a stop on his way.
Over the years, Rick had maintained contact with a childhood friend who had spent time with him in the kitchens of that small rural town in Ohio. His friend had gone to CIA and had moved to Las Vegas at the same time Rick had landed in San Diego. Knowing that Rick was in search of a new adventure, he suggested that Rick get to know the executive chef of Brasserie Boulud at the Wynn Las Vegas where he worked. Rick was excited. He could move his family to Las Vegas and work, once again, with his childhood friend, but now at one of the top restaurants in the country.
Rick arrived in Las Vegas to take the position of sous chef at Brasserie Boulud three weeks before his friend left for West Palm Beach. But Rick was okay. There were places to grow at the Brasserie and he was going to take advantage of everything. Rick started off at the saucier station. This was a good place to be properly trained in the restaurant's system for doing things. It got him in the right mentality and soon he knew how to do things the Boulud way. Never one to rest on his laurels, Rick quickly took on more and more responsibilities. It was a good way to show his work ethic by being effective at a very busy station.
It wasn't long before he spoke to the Executive Chef to suggest that he could do more. Rick was promoted from sauce to meat and then, within a matter of months, he was promoted again, this time to supervising two chef de parties who he trained for the sauce and meat stations. Rick had established himself as a valuable member of the kitchen at Daniel Boulud Brasserie. After nearly two years, Rick was promoted in February to Chef de Cuisine. He now supports the Executive Chef in running the entire kitchen.
Rick believes NECI is directly responsible for his success. The most important thing he learned, and should be known by any aspiring culinarian, was taught to him by Chef Michel leBorgne–Master the Basics. All true invention and creation in the kitchen starts with the basics. Rick lives and works by two mottos: always strive for progress not perfection and always be a professional, not a personality.
Rick maintains a simplistic reverence for food that began growing up on the family farm. For three generations, his family has produced food to sustain life. They have hunted, fished and grown their food. He learned the old ways to put up their produce, maintain a root cellar, and preserve their meat. He feels that too many people these days can not relate to the food on the table.
He wants to return to his roots himself. Rick would love to bring his family back home, purchase land and teach his children about the land and where their food comes from. Rick and Siobhan are expecting their second child in September. His family is proud of what he has done, but Rick isn't done yet. There is another chapter to his story, and he knows it will bring him back full circle to where he began.
Chef Artie Goes to Taiwan
by Jamie Pinkham, Faculty Development Coordinato
On March 20, 2009 Chef Artie Fleischer (2005 Montpelier Culinary), NECI alumnus and instructor, will join Rotary International for a month long cultural exchange to Taiwan. Chef Artie is one of five professionals chosen by the Northern New England District of Rotary International to represent the United States in this once in a lifetime opportunity. I had a chance to sit down with Chef Artie and talk about his hopes and goals for this trip.
Chef Artie will start his journey in Taipe, the capitol of Taiwan, and move on to more rural communities. As part of this journey, Chef will be staying with families and experiencing lots of cultural immersion. When I asked him if he had learned the language as part of his preparation, he gave me a sly smile and said, "I am trying to..." Despite his obvious coyness when it comes to his linguistic abilities, Chef Artie shared with me the amount of preparation that he and the other members of his group have been doing. Since October they have been meeting monthly for five hours. The preparation activities have included taking part in personality tests to get to know each other better and researching an assigned Taiwanese topic in order to share with the rest of the group. Chef Artie was assigned history and is now a "mini-expert" in this area. Long story short: if you have questions about the history of Taiwan, Chef Artie is your man.
If you are under the impression that Chef will be spending the month sipping Mai-Tai's under a cabana, think again. A basic day for Chef Artie will start at 7:30 AM and end at 10:00 PM. He will visit national parks, factories, and local industries; immersing himself in the Taiwanese culture. In addition he will share aspects of American culture with his Taiwanese hosts. As representatives of Rotary International the group will visit various local Rotary Clubs across the nation and he will also spend 10 vocational days visiting culinary and hospitality businesses. He will visit hotels, bakeries, markets and have the opportunity to visit a culinary class. The goal of such a jam packed schedule is for the United States to build relationships with Taiwan and for NECI, through Chef Artie, to create a new legacy for the future with the school and community.
Beyond the obvious excitement and pleasure, Chef Artie is also looking forward to picking up some new techniques, ingredients (stinky tofu anyone???), and tools that he can share with his friends and colleagues here at NECI. I am sure I speak for the whole NECI community when I say have a safe and productive trip and bring back LOTS of pictures and stories.
It's hard to believe that there is anything, except for the Green Mountains, that is 400 years old in Vermont. However, it was 400 years ago that French Explorer Samuel de Champlain arrived on the lake that now bears his name. Among Champlain's goals for his trip south on the lake, was exploring territory that could be added to the list of assets for New France. Lake Champlain has been celebrated before. In 1909, there was a region-wide commemoration of the 300th anniversary of Champlain's arrival. The people of the Champlain Valley came together again to celebrate the 350th anniversary in 1959.
Now it's time to celebrate again! There is an immense amount of activity happening on the Lake this summer and NECI is getting involved. There will be events at The Essex, including cooking demonstrations of French, Native American and Quebecois cuisine. The NECI outlets will be showcasing regional cuisines and wine dinners featuring French wines will be held in Montpelier.
Of special interest is the French - American exchange being held July 9-12 in Dijon, France. Two NECI instructors and two Vermont NECI alumni will be traveling to France to participate in this cultural exchange. Included in the activities is a day-long food festival where the NECI team will prepare samples of American cuisine for people to taste. One night will be given to an extraordinary cooking adventure. Each chef will be sent to a chateau where they will cook for 20 guests. All expenses are paid for. Stay tuned and we will share stories of their exciting trip this summer.
You can get more information on all the activities, all year long at www.celebratechamplain.org. Come and visit Vermont!
What Do YOU Want? Let Us Know, Take the Alumni Survey
You should have received by now an email inviting you to participate in an important NECI Alumni Survey. The topic for this survey is the upcoming Alumni Reunion. Please make sure you complete the survey and help inform the planning committee of what you want at the reunion. The last survey (on the Alumni Event in Boston) was incredibly helpful in determining many things, including whether to hold an event and what people wanted to have happen. Please take 10 minutes to answer the questions, and give us any ideas you may have. And of course, let us know if you want to help!
The link to the survey is: Alumni Survey
Thanks in advance for your response!
Karen
Upcoming Programs from the Vermont Hospitality Institute
Training Programs to Increase the Skills of Hospitality Employees
The New England Culinary Institute's Division of Continuing Education is proud to present the Vermont Hospitality Institute. VHI is dedicated to improving the quality of service in the hospitality industry by providing exceptional learning opportunities and education programs. By utilizing the vast experience of New England Culinary Institute, VHI can provide the needed expertise to train both your novice and experienced staff.
VHI Services include training needs assessments, customized training, and individual programs and certificate programs. We can provide all of this online, on-site at your location, or at our facilities in Vermont.
The Vermont Hospitality Institute is pleased to announce four upcoming programs:
The Vow to Wow: Customer Service in the Hospitality Industry
World Class Wine and Beverage Studies
Impressive Service
Supervision in the Hospitality Industry
by Mark Molinaro
The 2009 NY ProStart Competition on March 14th was incredible! Roughly 200 students from the Empire State competed in culinary and service. It was held at the conference center at Wegman's in Rochester, NY. Judges from NECI, CIA, J&W, and Paul Smith were there to support these students. I sat at a judging table with Fritz Sonnenschmidt CMC and he commented to me that when he was their age he could not cook as well as these students did. We have a lot to look forward to in the next generation of culinarians. If you know someone who is interested in becoming a chef, please have them give me a call. 802-225-3320.
We also held an ACF practical exam on Monday March 16th for three chefs come from NH, MA and VT. If you are interested in ACF certification please feel free to e-mail me at mark.molinaro-at-neci.edu
Be great!
Mark Molinaro CEC
Executive Chef, NECI
Other upcoming competitions include:
CT SkillsUSA- March 27
Jr. Iron Chef- March 28
VT SkillsUSA- April 4
La Chaine Rotisseurs, Jeunes Commis competition- April 18
ProStart Nationals in San Diego- April 24-27
MA SkillsUSA- May 1
SkillsUSA Nationals in Kansas City- June 22-26
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There is a lot going on for so many of you, thanks for sending me your updates! To keep me posted, send me an email at karen.nevin-at-neci.edu and tell me what's going on. I love to hear from you and promise your news will be included in the next newsletter! Don't forget to send photos!
2008
Ana Aguado (Montpelier B&P) dropped us a note to say "Hi" and "Thank you" to her instructors. She writes that she just started grad school is incredibly busy! She returned to Maryland from Orlando in the fall and began teaching at the University of Maryland (a product development class). She also became a lab assistant during the same time. In January, Ana began her own classes while still teaching (she's teaching "The Science of Food" and co-lecturing "Quality Control"). She's also trying to fit in research time as well!
Ana reports that life is busy but she is learning and cannot wait to finish school (for the third time!) She's attempting to get a master's in 1.5 years. Wow! Good luck Ana!
Allisyn Cofiell (Montpelier B&P) dropped us a note to say she is working as the manager of a dessert bar and pastry shop in Worcester, Massachusetts called SWEET. It is an awesome job and she loves every day. The building used to house a karate shop and she loves knowing that she painted the walls, hung the ceiling tiles, assembled the equipment, and (the best part) knocked down all the walls that were there before! Sounds super Sweet!
Michael Flies (Montpelier BA HRM, Culinary) sent us a note. After graduating with the first BA Culinary class and finishing an internship as the Food Service Manager with the Berlin Elementary School in June 2008, he accepted the position of Director of Food Service with Blue Mountain Union School in Wells River, Vermont. As he had grown up in Vermont and retired from federal service, these jobs have been perfect for him. As the Director of Food Service he has full reign of the kitchen from budgeting to service execution. Blue Mountain enrolls just over 500 students and they average 320 students and staff per lunch service. Being the Director has given him a great opportunity to change the way food service is being conducted and viewed in central Vermont. Michael tells us that he loves to read about where people have landed after NECI. He says that all the success stories reconfirms for him that NECI was the best professional choice he could have made!
Damian Yopek (Montpelier Culinary) let us know that he is living in Culpeper, Virginia and working at the Inn at Little Washington. He's the butcher and tells us that working with Chef Patrick O'Connell is a true experience.
2006
Jason Pachter (Montpelier BA HRM) wrote to tell us that things are going well for him and his family. Since leaving NECI he and his wife have had a baby girl, Shaina, who is about to turn three. Jason's son, Noah, who was 9 months old when he attended NECI, is now in kindergarten. Jason is currently the Director of Catering for Hilton at The Grand Wayne Center in Fort Wayne, Indiana.
2004
Jeremy Rogers (Montpelier Culinary) let us know that he has been living in Florida for the past five years working up and down the treasure coast. He just finished a run at a nice private club called Sea Oaks Beachclub, with the chef, David Hagan. Now he plans to head to Texas. Jeremy, let us know where you land!
Inman White (Montpelier Culinary) updated his info on the alumni website, hoping to keep in touch with his classmates. Inman is out in Berkeley, California.
2003
Joe Schafer (Essex Culinary) let us know that he is currently the chef at Glendorn, Relais & Chateaux in Pennsylvania. Before that he was the head chef at White Barn Inn for three years. Joe has also worked for the Michelin 2 star restaurant in France, Helen Darroze (also R&C) and a year at Lake Placid Lodge and Triple Creek Ranch.
Matthew Gindhart (Montpelier Culinary) wrote to tell us everything is good right now! He is married and has a little girl named Ava. She is 1 year and 4 months old and keeps her daddy busy. Matthew is the Executive Chef at the Riverwalk in Indianapolis. Matthew reported that he has kept in touch with quite a few people from NECI. Rich Harvey (Montpelier Culinary) and Randy Mosteller (Montpelier Culinary) were both in his wedding. Check out the photos Matthew sent us.
Sara Healy (Montpelier Culinary) is keeping busy as the Food Service Manager/Executive Chef for a small residential treatment facility and day school in Vermont for physically and emotionally disturbed young boys. Though her work isn't terribly inspiring, she knows that it is helping her to learn the un-glamorous side of the culinary business: inventory, budgets, food costs, working with federally standardized food programs, local food shelves and farms. The facility is on 80 acres of old farm land.
Sara is the only one working in the kitchen, preparing meals for the young kids and staff, five days a week, which means she does everything - meals, special events, catering, board meetings, field trips, as well as the paperwork for the feds. One of her favorite times of the year is right now, when the school taps its maple trees and makes maple syrup in the kitchen. The boys get to see the process from start to finish, and then they have a huge "pancake breakfast for lunch" day.
Sara keeps her hands in the more creative side of cooking with some freelance catering- small weddings, showers, graduation parties, family reunions, etc. She may be ready to find something more inspiring and cutting edge, but until she's ready to move, Sara counts herself lucky to have a job in a setting where it doesn't require disposable income to survive.
Jeffrey Kalinas (Montpelier Culinary) was sighted at Costco in Colchester, Vermont recently. Jeffrey reports that he is in town cooking for one of the UVM fraternities until the semester is over. Then he will be heading back to Denali, where he has spent the last couple of years. He likes to split his time between Alaska and the Antarctica! Now that's truly bi-polar!
Josh St. Pierre (Montpelier Culinary) reports that he is still living in St. Petersburg, Florida. He is leaving Raymond James Stadium to be the new Executive Chef for the Tampa Bay Rays at Tropicana Field. But he tells us not to worry he is still a card-carrying member of the Red Sox Nation!!!!
2001
Jason Maitland (Essex Culinary) is the executive chef of Arterra Restaurant in San Diego. Arterra was profiled recently on the web. You can read about it HERE.
Bryan Brisebois (Montpelier Culinary, 2004 BA HRM) is in Dover, NH working in corporate dining service and freelancing as a fruit carver. You can see his work HERE.
Steve Yeager (Montpelier Culinary), his wife, Erika and son, Luis stopped by NECI in February to visit old friends. They live in Allentown, PA and Steve is working at Ye Olde Lyme Post Inn.
2000
Rob Capazzi (Essex Culinary) has been busy the last few weeks. Rob is with the armed forces, stationed at Ft. Hood, Texas. He's been competing in the Military Culinary Arts Competition judged by the ACF. Rob is pleased to report that he took home two silvers and two bronzes! Congratulations Rob! You can read about the competition HERE. And, stay tuned, Rob will tell us more in the Alumni Profile in the April issue of NECI News!
Brian Pawlak (Montpelier Culinary), chef at Deepwood Restaurant in Columbus, Ohio is conducting cooking classes to show off his seasonal menu. Before he landed at Deepwood, Brian worked at the Heritage Golf Course and Z Cucina, also in Columbus.
1998
Michelle Lunde (Essex Culinary) let us know that she is the Owner and Pastry Chef of Delicate Decadence Pastry Shop & Café in Barre, Vermont.
Kelley Cordeira (Montpelier Culinary, 2002 BA HRM) dropped us a note to tell us she changed jobs and is happy to be reconnected to the alumni network. Hey Kelley - Let us know what you are doing!
1997
Tim Underwood (Essex Culinary) wrote us to say that he has just passed his ACF CEC Practical Exam! Needless to say we all set him notes of congrats! Tim is the Executive Chef of Tift Regional Medical Center in Georgia and oversees the production of about 1,650 daily meals. As well, he has been selected to be a Culinary Foundations Grill Team Trainer for Sodexo Healthcare, in the South East. Sodexo is rolling out a new Grill concept for all of its South East Health Care Unit's and he will be traveling to the units to help set up the new Grill. In addition Tim reports that he has been asked to go to Sodexo's National Test Kitchen, in Gaithersburg, MD and help test recipe's for the 2010 National Retail Menu.
Tim tells us that everything comes down to these basic principles: Culinary Foundations, Passion, and Hard Work. He writes "I have the passion and I have a good work ethic, but you all at NECI drilled the Foundations into me; the organization of a menu, setting up a kitchen, simple cooking techniques, and much, much more. EVERY single day that goes by, EVERYTHING, I learned at NECI serves me greatly. Thank you all for everything you all taught me!" Thanks Tim for the Kudos!
Marisa (Badalementi) Anand (Montpelier Culinary, 1999 BA HRM) is pleased to report that she gave birth to her first baby on February 20th. Her son, Cyrus is doing just great! Congrats Marisa! Send us photos!
1996
Thomas Bugel (Montpelier Culinary) dropped us a note to say he is working as the Executive Sous Chef for Levy Restaurants at the David L. Lawrence Center in Pittsburgh, PA. He spends about ten months of the year in Pittsburgh and the rest of the time traveling as an assistant production chef for Levy Golf and their sports and entertainment group (baseball, football, NASCAR and USTA tennis). His next event will be in South Carolina for the Wachovia Championship in May which will be his first major tournament as the lead production chef.
Lisa Menna (Montpelier Culinary) is working as a personal chef in North Carolina. She has a company called Dinner is Served and is conducting monthly cooking demonstrations at Fresh Market in Wilmington, North Carolina. After graduation, she moved to the Raleigh/Durham area before settling near family in the Cape Fear region. She was the executive chef at The Pharmacy Restaurant in Southport.
1991
Tom Bivins(Montpelier Culinary), NECI Executive Chef contributes to a periodic cooking column in the Boston Herald. This past month Tom shared a winter braised chicken with dried fruit. For the full article and recipe, click HERE.
1987
Chris Lasell (Montpelier Culinary) found Chef Michel on Facebook. Chris is works for a bureau of international reporting and though life has taken him in a less culinary direction, he still cherishes the experience, learning, and inspiration provided at NECI.
Steve Hellmich (Montpelier Culinary) is the Chef and Candy Maker at Graeters in Cincinnati, Ohio. He is teaching local healthy cooking classes.
1986
Craig Margulies (Montpelier Culinary) reported that he is working hard at Variety Foods LLC. The company was bought out a year and a half ago and that has meant a lot of changes, more than in his previous 16 years of service. In January, Craig was honored to win the Distributor Sales Rep of the year for 2008 and also one of two Outstanding Sales Performance awards; also for 2008. He just returned from a trip to Jamaica that he won through work and is leaving for another one in mid-March to San Diego. He knows that 2009 will be a different story as the economy has definitely affected the industry in South Dakota. Craig, congrats on the recognition!
1985
Eric Villegas (Montpelier Culinary) has published a companion cookbook to his PBS show "Fork in the Road with Eric Villegas". You can read about Eric and his new cookbook, also called "Fork in the Road with Eric Villegas" HERE.
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
