Message from the President
Dear NECI Alumni,
Now more than ever, institutions of higher education are being asked to demonstrate "the value proposition" by prospective students, current students, regulatory bodies, and the general public. The overarching question: "What do the graduates of our institution get out of their education?"
This is not only a fair question from all comers, but one long overdue … for both non-profit and for-profit providers of postsecondary education. It is a question that will be asked of us here at NECI ever more frequently as accrediting bodies important to our credibility and standing switch their focus from measuring institutional effectiveness through the numbers of faculty and buildings (inputs) to measuring student learning outcomes and how our graduates fare in the career marketplace (results).
Why am I sharing this with you? Because we will be calling upon you for your help in demonstrating our value proposition by seeking information about your career successes post-graduation from NECI. Not only will this enable us to respond authoritatively to the question "what did you get out of your NECI education," it will also provide us valuable feedback to make the kinds of improvements that will enhance the NECI experience for current students and generations to come.
I hope you will join me in this important undertaking. So, please stand by. You will be hearing from our Alumni Relations office shortly with a request for information. Please take the time to respond … it will help us enormously.
Thanks in advance,
Robert (Skip) Myers
President
P.S.: I've created a NECI Executive Blog, "The Dish." It's my opportunity to "dish" my news and observations, as well as your opportunity to "dish" your thoughts and reactions to what I post.
Watch your email for an invitation to create a login account and participate in the discussion. I hope you'll join us.
Letter from your Alumni Association President
I am pleased to report that your Board of Directors of the Alumni Association is hard at work to make this year one of the best for the NECI alumni community. In just a few short weeks, several alumni around the world will open their homes for the first Potluck Gatherings. This will be a great way for new and old alumni to get together and share stories and memories of NECI. I know it will be a great success. If you are interested in attending one of these events or would like to host one, please contact Karen Nevin immediately.
As I look back on all that we have accomplished as a group since I took over as President in June 2008, I am also looking forward to the eventual succession of the Association presidency later this year. In August, Hunter Satterwhite (AOS 2000), President-Elect and Vice President of the Alumni Association, will take over as the next President of the Alumni Association. By that time, we will also have held director elections for the two board seats that are terminating this year. Change is always good and I expect it to go smoothly over the next several months.
To that end, I will begin to transition most of the president duties over to Hunter and allow him to carry on with the vision that the Board of Directors has forged for the Association. He and I remain resolute in our belief that the NECI community is best served when the alumni's needs are a priority.
But we cannot do it alone. As we have helped to cultivate a new wave of directors, we need to find the next group of leaders to help perpetuate the Association. Much of this new talent can be cultivated by participating on many of the committees, events, and programs that we have established. Over the next couple of months, you will hear a lot about NECI's 30th Anniversary Reunion Celebration in August. We will need volunteers to assist with the event. Participation can range from making calls to alumni to help get the word out to soliciting donations for the Silent Auction to attending the celebration and volunteering at any one of the many events that are being lined up.
As always, there are other ways to get involved with the Alumni Association such as the Alumni Ambassador Program. Or you can talk to Karen Nevin to see how your talents may be best aligned with one of the committees of the Alumni Association.
If you have any questions, feel free to contact me at orrick-at-talentarrow.com or 720-524-8095 to discuss in more detail. You are also welcome to contact Karen Nevin, NECI Alumni Director, at karen.nevin-at-neci.edu or 802-225-3232.
All the best,
Orrick Nepomuceno, President
Essex 1996
Tom Bivins Named President of Vermont Fresh Network
Chef Tom Bivins (AOS 1991) has just been named President of the Vermont Fresh Network. Tom came to work at NECI in 2003 and has been the Executive Chef since 2004.
NECI was one of the original organizations involved with starting the Vermont Fresh Network. The VFN's mission is to connect food producers with end users—farmers to chefs. By developing solutions for chefs and farmers to market more locally grown food, VFN has been able to support a strong farm economy that creates local jobs, provides nutritious food and preserves the close-knit communities of Vermont. The Vermont Fresh Network has 700 total members including 314 restaurants and 117 farmers/food producers.
Tom became involved with the Vermont Fresh Network many years ago, and has been on the Executive Board for the past three years. As President he will continue to grow the membership of chefs and farmers. With nearly 7,000 restaurants in Vermont he knows there is room for growth! Tom would also like to expand membership beyond the traditional white table restaurant. Hospitals, correctional facilities, and cafeterias are all places where VFN can make a significant impact on the food that is available to Vermonters.
In addition, Vermont Fresh Network is ready to expand their educational mission. Though VFN has been exceedingly good at educating food producers and chef partners, general consumers of all ages will be the new focus. Chef Bivins sees NECI playing a strong role in the delivery of this new educational component.
Vermont is far beyond what most of the country is doing when it comes to creating farmer/chef partnerships. Because of Vermont's diversity, per capita, the state is doing a greater job than anywhere else. Tom can see a day when there is a Fresh Network in every state. But he is also asking: What more can we do? What's next for Vermont and the Vermont Fresh Network?
NECI's strong relationship with the Vermont Fresh Network and now Executive Chef Tom Bivins' new role as its President can only enhance the educational experience for our students. With 400 students graduating from NECI each year and learning the NECI way, it shouldn't be long before there are individual state Fresh Networks appearing across the country. What a wonderful legacy and future!
NECI Alumni Gatherings - March 2010!
All NECI alumni are invited to attend the local NECI Alumni gathering in their area!
Click on the links for all the details:
Thursday, March 4, 2010
Hong Kong: hosted by James Fortier
Saturday, March 6, 2010
Dayton OH: hosted by Stephanie and Eric Soller
Sunday, March 7, 2010
Boston, MA: hosted by Ruth and Ed Feldman
Montpelier, VT: hosted by Martha Franklin
Los Angeles, CA: hosted by Hunter Satterwhite
Sunday, March 13, 2010
Des Moines, IA: hosted by Susan Hoss & Terrie Kohl
Make sure you RSVP to the gathering closest to you. We hope to see as many people as possible. This is a great opportunity to meet the NECI alumni in your area! let's get together and celebrate being a NECI Alum!
Alumni Association Announces Photo Contest Winner for January!
The winner for Best Dessert Photo in January was Linsey Herman (AOS '98) with her Gluten Free Caramel Cake. You can find the recipe for Linsey's delicious cake at her website www.cakeandcommerce.com. Thanks to all for participating! The NECI Alumni Association sponsors the monthly NECI photo contest on their Alumni Association facebook page.
The photo theme for February is Valentine's Day. Show us your best spread for Valentine's Day and be sure to include the elements, location and who created it. The winner of the February photo contest will go into the 2011 NECI Alumni Association Calendar and win a prize from the Alumni Association.
Good Luck, and keep snapping away...
Make sure you check out the discussion threads that are happening on Facebook as well. Current topics for discussion include:
Molecular Gastronomy. Fancy distraction or best thing since sliced bread?
What's on your feet? Klogs, Crocs, Dansko's or flip flops? What do you prefer?
How do you "engage" your brigade?
See what your classmates are saying about these topics and more. Check out the NECI Alumni Association Facebook page!
2010 is NECI's 30th Anniversary and we plan on throwing a party! Make sure you come back to Vermont for NECI's 30th Anniversary Alumni Reunion on August 15-17, 2010.
We've started making plans, but more importantly, want your help. There are many ways to get involved:
- serve on the Alumni Reunion Planning Committee
- reach out to friends and encourage them to attend
- coordinate volunteers and activities for Sunday's Great Vermont Community Picnic
- volunteer at the Great Vermont Community Picnic
- plan the Sunday evening activity
- participate in an Alumni Panel for students
- present a Monday workshop to your fellow alumni
- plan, solicit & support the Scholarship Fund Silent Auction
If you are interested in participating in any way, please email me at
karen.nevin-at-neci.edu. It's going to be a great time!
NECI Online Store goes Live
Wish you were able to sport the NECI name as you walk down the street? Want to show off your school colors while working out at the gym? Get yourself a NECI sweatshirt or t-shirt and show your school pride!
Need something special for that special someone in your life? Can't find the perfect gift for the up and coming chef in your house? How about a NECI baseball cap or a NECI mug to show that you care!
Now you can get all this and more without traveling all the way to Montpelier to make your purchase! NECI's new online store is now live at www.zazzle.com/necistore.
We will continue to add new items and welcome any suggestions you may have. Send your suggestions to: marketing-at-neci.edu.
NECI is holding its first ever Phonathon to support the NECI Scholarship Fund. The Phonathon will take place in March over one afternoon and one evening. If you are reading this alumni newsletter, then you are already connected with NECI. You like to keep in touch and know what is going on at your alma mater. Well, we want to reach out to you as well. When we call please take a few minutes to talk to one of our student volunteers and let us know where you are and what you are doing. Our goal is to reach out to our many friends and alumni to encourage you to consider a gift to NECI. We look forward to talking to you!
NECI's Chili Throwdown 2010
NECI's Chili Throwdown heated things up at the Penguin Plunge on Burlington's waterfront on February 6th. Taking place during Burlington's Winter Carnival weekend, the Penguin Plunge is an annual "must be at" event to support the Special Olympics. NECI fielded a team of stalwart swimmers as the student and employee team "took the plunge" and raised over $1,000 for the cause! NECI's team consisted of: Matt Buechele (BA CulArts), Joe Alstat (BA CulArts), Zach Croy (AOS CulArts), Patrick Willis, Nathan Hock (Finance) and Jennifer Livingston (Student Services). In their words, "the water felt practically balmy at 35 degrees after standing around in 10 degree weather all morning!"
Judy Simpson from WCAX news judged the chili with NECI Chefs Lyndon Virkler and Joey Buttendorf. The criteria used for scoring the recipes were aroma, consistency, color, taste and aftertaste. Al Dover took home bragging rights and the first prize with his Cleveland "Voodoo Butter" Death chili. Dustin Fegley was a close second with his "Lean, Mean and Green 3 Bean" and Jourdan Simon ("Mama Mia's Mild") and the certificate team's "Apple Chipotle Chili" (Roger Sordiff, Yolanda Acevedo and Dana Witchey) tied for third place.
Alumni came to us, and we went to them - all on one weekend in January!
Karen Nevin (Director of Alumni Relations) and Jolinda LaClair (VP of Business Development) traveled to Boston to attend a conference, and made sure that they visited a few alumni on the way!
Barry Maiden (AOS '00) and his lovely wife Graziele were our hosts at Barry's restaurant, Hungry Mother in Cambridge. You may recall that Barry was named one of Food & Wine's Top 10 Chefs in 2009. We also met Anders Tallberg (AOS '01), Barry's Sous Chef at Hungry Mother. If you get a chance - make sure you eat here!
The next night we dined at Sel de la Terre- Back Bay and were pleased to meet Walker Widner (AOS '08) who is their Sous Chef. Walker gave us a tour of the kitchen, which shares its space with L'Espalier. Another amazing dining experience.
Finally, we tried to catch up with Chris Edelman at his fish business, Seafood Specialties in South Boston. Though we were unable to connect, we got a quick tour of the operation from his employee, Desiree.
We didn't have to travel to Boston to meet alumni - they came to Vermont to participate in NECI's Winter Career Fair. Alumni who came looking for interns included:
Rick Boyer (AOS '93) Ex Chef, Biltmore
Jason Brusky (AOS '08) Sous Chef, Lansdowne Resort
Jonathan Cambra (AOS '99) Ex Chef, Castle Hill Inn & Resort
Patrick Ford (AOS '05) Ex. Sous Chef, Aramark at Fenway Park
Liam Mackey (AOS '04) Chef de Cuisine, The Boarding House
Matt McClure (AOS '02) Sous Chef, The Capital Hotel
Josephine Proul (BA CA '08) Ex Chef, Local 111 Restaurant
Seth and Angela Raynor (AOS '90, '89) Chef/Owner, The Boarding House
John Shaw (AOS '04) Ex Chef, Kennebunkport Inn
Aaron Wisniewski ('05) Ex Chef, Atlantic Inn Restaurant
Wanted: Food & Beverage Director, NECI
The New England Culinary Institute is looking for Food & Beverage Director. The Food & Beverage (F&B) Director is responsible for the management of outlet operations. This includes, but is not limited to, catering, restaurant, bakery, and corporate cafeteria operations. The Director is responsible for ensuring profitability while integrating operations and education. The F&B Director will be responsible for leading and training a team of managers and staff to ensure success of F&B operations.
For more information regarding this position or to apply, Please Click Here!.
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Welcome to 2010! Make sure you keep your classmates updated! 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!
2009
Amanda Bisson (Cert. of Prof. Cooking) dropped us a note to say that she has received a chef position this past December. Her internship in Gainesville turned out to be a fantastic opportunity. "The owner is a NECI grad and is involved in the slow food movement. He and his wife own three restaurants all of which support local farmers in the area. I just took over as chef of Ti Amo!, a downtown Mediterranean restaurant that was voted Florida Trend's best new restaurant in 2008." Congratulations, Amanda!
Connor Graham (AOS Culinary) has recently joined the team at Vermont Soy. His recipe for Vermont Soy Tofu Scramble Stir Fry was featured by the Pete's Greens Good Eats CSA Program.
Ellena Realley (AOS Culinary Arts) sent us an update. She has been working at Four Seasons Aviara at the California Bistro restaurant for about two years. Ellena writes, "I love working for Four Seasons. There are great benefits including paid sick days, paid vacation, paid holidays, not to mention the complimentary nights at pretty much any FS hotel or resort in the world!, and just the job itself, getting to work with talented chefs. I would recommend any NECI students to try to get a job with Four Seasons, if they are looking for a long-term job." Ellena is beginning to think about what's next for her. We'll stay tuned and she'll keep us up to date! Thanks for writing Ellena!
2008
Michael Nowak (AOS Culinary) is the new chef at Bar Cento in Cleveland. Sometimes we get our news from online blogs and Bar Cento was positively reviewed by OffBeatEats. Check out the blog review HERE.
2007
Eric Aubin (AOS Culinary Arts) is the Head Chef at The Chocolate Mill in Glens Falls, NY. The Chocolate Mill has recently expanded to offer dinner service and is getting great reviews. You can read a recent review HERE.
2006
John Engle (AOS Culinary Arts) sent us a quick note to say he is the Executive Sous Chef at Marcel's in Washington, DC for the past year.
Riley Huddleston (Culinary Arts) is the Executive Sous Chef at Alexander's Restaurant in Timber Cove, California. Riley also owns the Boise Fry Company in Boise, Idaho.
Lauren Kelleher (BA Food & Bev Mgmt) let us know that she is the General Manager of Puro Wine, a retail store specializing in wines from Chile. The store is located in Manhattan and they hold tastings on Fridays evenings and Saturdays afternoons. She encouraged NECI alumni to drop by and say hi!
Lauren reminds her NECI classmates that she worked at the Five Corner Beverages in Essex Junction, across from the dorms. From there she managed a neighborhood wine shop in Brooklyn. Last April she traveled to Chile to visit friends and fell in love. When she heard about the Puro Wine opening she jumped at the chance. She keeps learning about wines, but remembers fondly her wine classes with Dellie Rex!
2005
John Hall and Joy Vargo (both AOS Culinary Arts) are the chefs at Canela Bistro in Sonoita, Arizona. They are bringing the farm-to-table NECI way to Arizona as they source their ingredients locally, a new concept for the region. A recent online article described their restaurant like this, "The farmers and ranchers scoffed at first," says Vargo. "They needed convincing before supplying us. But now that we've stuck around, they've begun to trust us." In addition to serving wine from neighboring vineyards, Hall and Vargo use grass-fed beef from the nearby Doublecheck Ranch, goat cheese from two Sonoita women who have their own herds, and brussels sprouts from raised beds out back. They take all their Arizona ingredients and apply traditional French techniques: The cassoulet is made with native tepary beans and house-cured sausage, while roasted quail is brightly flavored with cumin, tomato, and an earthy dose of bacon. Eating this kind of farm-to-table food in Santa Cruz County, where the options have always been either steak or tacos, is a total revelation."
2004
Nate Bonner (AOS Culinary Arts) has recently been appointed Culinary Educator at the Schnucks Cooks Culinary School.
Josh Hall (AOS Culinary Arts) is the Executive Chef at Le Petit Paris in Breckenridge, CO. Le Petit Paris has been named the #1 restaurant in Breckenridge by TripAdvisor. Congratulations, Josh!
Miles Prescott (AOS Culinary Arts) sent us a note to say he is living and working in New Orleans. Miles is the Chef de Cuisine of Rio Mar Seafood Restaurant. Miles has also volunteered to be a NECI Alumni Ambassador. Thanks Miles!
2003
Nicole Peltz (AOS Culinary) thanked us for the mention in last month's alumni newsletter. To further update us, she wrote to say that they have also launched a food cart, The Nosh Pit. They focus on global cuisines you might find at food carts and cafes around the world, utilizing locally foraged ingredients!
Wesley Morton (Culinary Arts) is the Executive Chef of the British gastro-pub AGAINN in Washington, DC. He was recently profiled by the Washington Examiner. Read the profile HERE.
2000
Joe Brown (Culinary Arts) and his wife, Patricia, have just purchased a deli in Rutland, Vermont. Connick's Sandwich Shop has been by combining the first names of their two sons, Connor and Nicholas.
Christophe Hille (AOS Culinary Arts) is now a partner in a hot new place, Northern Spy Food Company, in New York. Since leaving A16 in San Francisco he's been a private chef for Annie Liebowitz and is in a graduate program in nutrition at NYU. You can read a review of the restaurant HERE.
1998
Eric Howton (AOS Culinary Arts) let us know that he is currently in Pennsylvania where he and his wife, Allison, own a restaurant called Effie Ophelia. They converted an old row house in Lancaster and have been open going on four years!
1995
Jason Bathgate (AOS Culinary Arts) got in touch with Chef Michel recently. Jason lives in New Zealand and just started working at Lake Rotora Lodge, a secluded lodge in the lake district of the South Island. They serve breakfast, lunch, and dinner for 14 guests. Jason notes that Kiwi's are really in love with themselves but the food is not that great. He hopes that by concentrating on methods and simple combinations of local products the rest will follow.
Heather Terhune (AOS Culinary Arts) is opening the new Sable Kitchen & Bar at the soon-to-open Hotel Palomar Chicago. Heather was the Executive Chef at Atwood Café. You can read all about the new gastro-lounge HERE.
1993
William "Buck" Gillett (Culinary Arts) dropped Brenda Furber a note. He reminisced about his first internship at a brand new Ritz Carlton on Amelia Island. He stayed there for five years finishing up as PM Sous Chef. He next moved to another restaurant on the island and was Sous Chef at Amelia Inn. He spent 7 years there, including a stint as Chef of The Marché Burette, a gourmet deli, grocery and lunch spot. Buck exclaims that he is feeling a bit old, but still working in the belly of the beast as AM Sous Chef at The Maker's Mark Steak House & Bourbon Lounge, a very high energy place at a really upscale location called The Power & Light District.
1987
Jeff Miller (AOS Culinary) has recently co-authored "Food Studies: An Introduction to Research Methods." The publisher states, "This title is a guide to doing research in the burgeoning field of food studies. The book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field are included." Alumni can get 20% off the price directly from the publisher. Go to Berg Publishers and use discount code Food2010.
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
