Fran Voigt

I have just returned from Birmingham and another fundraising event orchestrated by two of our fine alumnae, Rebecca Corretti and Annette Weaver. The dinner event was held at Rebecca's beautiful Carraway-Davie House - a former home and stunning event facility with so many architectural elements salvaged from historic Alabama landmarks, that it has been placed on the Historical Registry. These remarkable chefs whipped-up some unbeatable southern hospitality for me, Chef Michel LeBorgne, and admissions rep Becky Blair.

On a Friday evening, in return for their contribution, invited guests got to experience the cooking of Rebecca, Annette, Matthew Dyer, and Chef Michel. More than $6,500 in proceeds has already arrived for the NECI Scholarship Fund to start the new Alabama Award. The evening was unforgettable for its elegance, attention to detail, and of course the food. All of us enjoyed it immensely and hope to do something similar next year.

Rebecca and Annette were gracious hosts; taking the time out of their busy professional and private lives to organize this impressive fundraiser, as well as show us the city, meant a great deal to me as well as the folks back at the school.

Rebecca even joined us the next day at a nearby high school where a presentation was given by Becky and a demonstration by Chef Michel. By the end of the demo, the high school instructor in charge asked if Rebecca might host the high school class at her business sometime. Subsequently, Rebecca also volunteered to do demos on behalf of NECI in other nearby schools.

The outcome hoped for was to reconnect with alumni and with their help, begin to develop a higher profile for the School in the Birmingham area. Because of the commitment and hard work of area alumni, and especially Rebecca and Annette, we got off to a very good start.

The Birmingham initiative is the second outreach through alumni to create greater awareness of New England Culinary Institute in a metropolitan area and to set up a scholarship program for deserving applicants - the first being Minnesota, thanks to Paul Lynch.

This initiative is one of several being set up and will help to address a major demographic challenge in New England, namely, a predicted 18 percent decline in high school graduates (20 percent in Vermont) over the succeeding eight years. The hope is that alumni across the country will volunteer to work with the school to set up initiatives similar to those in Birmingham and Minneapolis/St. Paul. We have been in touch with several of you about such possibilities but, undoubtedly, have overlooked many others who are willing to do the same. If you are interested, please let me know by sending an email to franv-at-neci.edu. I and others at NECI would love to talk to you about possibilities in your home town.

By educating others about the NECI approach, we hope to not only find more talented students, but create a stronger brand for the school. The more people who know about the quality of the education you all have received, the greater the pay-offs for all of us including more NECI grads to work in your establishments.

Before signing off, I want to remind you of one more thing. Two positions for alumni are being created in a restructured volunteer board of directors for the school that will have its first meeting in July. One position will be for a graduate from within the past 12 years and the other for a graduate beyond 12 years. Those interested should contact Tim Klauder, President of the NECI Alumni Association, at tklauder-at-blodgett.com. The qualifications, beyond willingness to commit the time and effort, are some knowledge of business, an understanding of the educational principles that distinguish NECI and should be perpetuated, and effectiveness in working with others. Those selected will be joining five other individuals. The restructured board will meet four times a year with each meeting lasting two days. If anyone who is interested would like more information, please do not hesitate to get in touch.

Meanwhile, we presume you are looking forward to spring as much as all of us. Vermont has had a record amount of snow this winter.

Best wishes,
Fran

David Zablocki and Bret Birnbaum

The Zablocki family loved dine in New York City. Dave Zablocki (2001 Essex Culinary) remembers that his dad, a notary public, saved the fees from his services to treat the family to monthly formal dinners.

At age 16, Dave read The Joy of Home Brewing and figured it was "easier to make beer than to buy it." Before long he was brewing five gallons of beer a day in his basement with his friend, Chuck. (Today Chuck Williamson owns Butternuts Beer and Ale, in NY. www.butternutsbeerandale.com) "Not that it tasted great, because it didn't. At that age, taste wasn't the point. In fact, we called it KYA... Kick Your A** brew!" And that sparked his interest in food science and food chemistry, ultimately leading to the opening of Wine Cellar Sorbets in Brooklyn, NY.

Realizing he wasn't ready for post secondary education after a six month stint in college, Dave headed to Woodloch Pines, a Poconos resort, to work as a waiter, bartender, and concierge. Later landing in Killington, VT, he financed his ski bum lifestyle working as beverage manager at the mountain and cook at the Pizza Jerks. (Note: Iggy, the owner, was a J&W grad.) Iggy's influence inspired Dave to take another look at school. When he started toying with the concept of opening a brew pub and reinventing pub fare, he realized that he needed formal education to learn about cuisine. NECI fit the bill.

Arriving at NECI, Dave saw himself as an entrepreneur rather than a chef, as someone who loved the science of food. He fell in love with cooking during his internships. At Ventana Inn and Spa, working with Jerry Register (formerly of the Highlands Inn), he spent a year butchering, working grill stations, playing with expensive ingredients. He then applied for a sous chef job at Deetjens in Big Sur and was offered the Executive Chef position. A non-profit, Deetjens is listed in the National Historic Register. Since it had not shown a profit since 1976, the owners were looking for someone with management as well as culinary skills, someone who could lead as well as cook. In his three years there, Dave was recognized as a motivator and a teacher; the kitchen staff turnover rate during his tenure was zero. Management was happy; he had brought the Inn to the point of breaking even. During this time, he hired Jessica Cichowski (1999 Essex) as his sous chef, and when he left, Jessica was promoted to Executive Chef and remained for 6 years.

While in California, Dave met the love of his life and moved with her to Michigan. A chance encounter with former blockmate Charles Hammond Lawton (2000 Essex) served as the impetus for starting Eau de Vie, a catering company. "We rented the kitchen in a local Methodist Church, made lunch items and delivered to local businesses... a different menu every day, it was hugely successful. And we started catering home parties and offering cooking classes."

Enter a true culinary muse, a Dr. David Mendelson and his wife Lauren. Eau de Vie catered a 20 course meal with wine pairings for the couple and their guests, and Dave made his first wine sorbet creation (following a recipe out of a NECI pastry book): 2 quarts of Monbazillac sorbet. When he found Lauren and her friends dipping spoons into the quart containers, devouring the remains, he realized he was on to something. "To be innovative, you don't necessarily have to invent something completely new. You can do something better and in a new format. At that time, no one was making sorbets like this."

At the encouragement/prodding of a childhood buddy, Bret Birnbaum, he returned to New York City to develop a business plan for a wine bar. Bret had always wanted to partner with Dave in a restaurant venture, and the two sought to revolutionize food and wine pairing. The Cellar Door was born. The concept was to have guests select wines by the glass, with their dinners designed around their wine choices. "Wine can't change but I could manipulate the food. So the focus was on the wines, and I would create small plates of food to pair with them. The idea was to have guests order 3 or 4 different wines, accompanied by 3 or 4 plates of food." And what to do with any leftover wine in the bottle? Make and sell wine sorbet! "We envisioned a scoop shop at the kitchen's backdoor called Cellar Door Sorbet."

"We had settled on a location for the wine bar and were on our way to sign the lease, only to discover that someone had beaten us to it, had put money down a mere one hour earlier." A blessing in disguise? "Bret and I had been preparing for this restaurant for two years, while I was still living in Michigan. It was quite a blow, but it forced us to refocus, and we locked onto the single concept of making wine sorbet." A new concept, a new business plan, and the birth of Wine Cellar Sorbets. Finding an old concrete garage in an up and coming part of Brooklyn, the partners converted the 1500 square foot space into a manufacturing facility with a kitchen. "I bought my first ice cream maker off of Ebay for $3000, and those first products were like hockey pucks! They were like a hard Italian ice made from wine. We stumbled a bit in the first year... but we learned and the product improved. I now use a Batch Freezer which makes 40 quarts of sorbet every 15 minutes...and it cost $35K, shipped from Italy!"

"We started to automate and Whole Foods set up a distributor for us, buying our products by the pallet. (There are 2000 lbs on a pallet.) Business exploded! We became a poster child of sorts for Whole Foods, who were helping regional businesses grow outside of their regions. We were awarded a very low interest rate loan and other accounts came in. We were 'Producer of the Month' and Whole Foods put up posters in 18 of their stores around the northeast, promoting our product."

"We're building a global product. We are working with a distributor in Germany who may be willing to ship and then give away a container's worth of sorbet to vendors in his territory, just so they can taste the product. Once they taste, he's confident they'll sign on as accounts. One entrepreneur approached us with the idea of a caffeinated espresso flavored sorbet line, which will launch in April under the name Van Gogh Sorbets... "Sorbet with a buzz!" Recently we were approached by another entrepreneur who wants us to make fruit sorbets with the Brazilian berry acai. This feels like the tip of the iceberg!"

Can't you picture his parents' reaction to their teenaged son producing "KYA brew!"

If you would like to serve Wine Cellar Sorbets at your establishment, contact the following distributors:

Dave's Advice to NECI Students:
Words to live by: Someone famous said, "If you are lucky enough to discover what you truly love to do, you'll never work another day in your life." It's true. Even Chef Michel says this.

Stay humble: Don't be afraid to share your strengths and weaknesses with the people closest to you, for we are only as strong as the people who surround us.

Be strong in how you live: Follow your dreams all the way through to the end, no matter how bumpy the ride. If you never finish what you start, you'll never know what life may hold for you.

Have faith in yourself: When someone asks you whether you can do a job, no matter how big or scary, say YES and remember that failing is simply one of the first steps to success. You'll be amazed by what you can do when you push yourself and give 110%. Go for your dreams.

Manuel Trevino

Manuel Trevino's (1999 Montpelier AOS Culinary) star is rising and he is making a name for himself in the highly competitive world of culinary arts. Trevino, an executive chef at Dos Caminos in New York City, was chosen from thousands of other U.S. chefs to be one of 16 "chef'testants" in Bravo's "Top Chef: Chicago" show which premiered March 12.

The Emmy Award-nominated Top Chef program features a diverse wealth of talent and skills from rising young chefs from coast to coast (www.BravoTV.com). The 16 "chef'testants" are not only ready to sharpen their knives and "let the flames begin"; they are poised to compete for their shot at culinary stardom and the chance to earn the prestigious title of "Top Chef", along with a bevy of other exciting prizes, including a whopping $100,000 in seed money to help open a restaurant.

Trevino, 33, hails from Laredo, Texas and brings authentic Mexican fare to Dos Caminos in the heart of Midtown in New York City. "I was extremely elated to be chosen for the show - it's the chance of a lifetime," he says. Growing up on the border of Laredo, Texas and influenced by his Mexican heritage, Trevino began cooking at an early age and has never stopped. "I've always had a passion for cooking and knew I wanted to be a chef from the time I was 12," he recalls. "I started cooking at age four, and by seven years old I was cooking on a wood-fire grill. A grill was always involved and the wonders that came from it."

With a background in French, Italian and Mexican cooking, he describes his cooking style as being traditional, and his philosophy as being one of cooking seasonally and locally. "It's fun to create new and exciting recipes, particularly those that are modern interpretations of classics," he explains. Trevino moved up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000 and then worked with Executive Chef Mario Batali at Babbo Restaurant, where he quickly rose to Sous Chef. "New York City is the center of the world when it comes to food because it has the best of everything," he observes.

The show "chef'testants" will be skewered down week by week as they compete to out-flavor, out-cook and out-do their competition. Each episode holds two challenges for the chefs: 1) A quick-fire test of their basic abilities, and 2) A more involved elimination challenge, designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials, such as working with unusual and exotic foods or catering for a range of demanding clients.

The show will challenge the chefs to not only test their skills in the kitchen, but also uncover if they have the customer service, management, and teamwork skills required of a top chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to "pack up their knives" and go home.

NECI prepared Trevino well to take on the cooking and the business side of the competitive, pressure-filled atmosphere of world-class cookery. "NECI did more than prepare me to cook; it prepared me for life. That's because they teach you to produce real food for real people. Almost everything we made was served to a paid customer in one way, shape or form," says Trevino, who also holds a B.A. in Business Administration from St. Mary's University of San Antonio, Texas. "It takes a lot of blood, sweat and tears to become a great chef. NECI gave me a realistic snapshot of what to expect - they really give you the tools you need for the trade."

The winning chef will earn the title of "Top Chef" and receive $100,000 in seed money to help open a restaurant, furnished by the makers of Glad family of products. They'll also win a gourmet dream vacation in the French Alps and be featured in Food & Wine magazine and at the Annual Food & Wine Classic in Aspen.

By Barbara K. Mednick

	Timothy G. Klauder with Mayor Richard Daly

Dear Alumni,

With 1,065 NECI graduates in the New England area let's get together during the upcoming New England Food Service & Lodging Expo in Boston, April 6-9. www.nefs-expo.com.

If any of you are willing to host a reception during the Boston show let Diane Lisevick know as soon as possible.

Have a look at the NECI Calendar and check out the dates and locations of upcoming events. If you feel you can help by being a NECI ambassador and lend your support, contact us. If you will be attending any shows around the world, let us know.

Alumni Week June 16-22

Welcome Home, NECI Brothers & Sisters! Whether you fly or drive, we are planning scheduled tours and other events to celebrate your return to NECI Land.

We will have a list of alumni owned and operated drinking and dining hotspots in Vermont and across New England to kick off the alumni Tour de NECI . If you'd like to be included, send us your contact information!

Please let us know what other activities you'd like to see, i.e. workshops, seminars or continuing education. We want alumni to see the changes on campus and to have an opportunity to participate in programs which offer value. Here's the tentative schedule, so far:

Tues/Wed/Thurs/Fri: a tour of the NECI campuses and outlets in both Montpelier and Essex will be given each day. Montpelier will start at 10:30 and end at noon. Essex will start at 3:30 and end at 5:00. Alumni will be given discount coupons to use should they choose to eat lunch or dinner at the Main Street Grill or La Brioche in Montpelier, or at the Tavern or Butlers at the Inn at Essex.

Wednesday: a tour of Home Bistro in Plattsburgh, NY. Owned/operated by NECI alumnus and Board member Scott Stillman, this is the oldest sous vide operation in the country. You will take the ferry across Lake Champlain to get to Plattsburgh (a 12 minute ride). Limited capacity; this will fill quickly! RSVP Only to dianelisevick-at-neci.edu

Thursday: a continuing educational program at Blodgett facilities in Burlington on "How to Promote Yourself and Make It to the Next Level"; this is a program which provides you with a promo package including your resume, writing style, a cooking demo video which you could show interested parties. Yes, we will help you produce a video of yourself at your best in the Blodgett studio. Your portfolio on DVD will include a brief video clip introducing yourself and your style to potential media & marketing professionals. This class will also be limited in size and will fill quickly; RSVP only to dianelisevick-at-neci.edu. This will be fee based with monies donated to the NECI Scholarship Fund.

Friday: open for tours of the area, Lake Champlain cruises, and connecting with alumni family and friends. The annual Alumni Board of directors meeting and dinner will be held at Blodgett's Center of Excellence, 44 Lakeside Avenue, Burlington VT 05461 Meeting at 5:30, Dinner at 6:00 PM. All Alumni are welcome but must RSVP to dianelisevick-at-neci.edu.

We have not made any particular arrangements with area hotels or B&Bs. The Inn at Essex does offer reduced rates to alumni, and surprisingly enough, they are not swamped at graduation. Contact Mark Lyons at the Inn, 802.764.1474 or markl-at-vtculinaryresort.com. Very reasonable rates can be found using search travel sites like Travelocity. So give us a call; let us know if you can make it and if there is anything special you would like to see. Please stay in touch as we get closer...

Contact Diane Lisevick, Director of Alumni Relations 802.225.3273 or e-mail: dianelisevick-at-neci.edu. Yes, we will have more information each monthly newsletter.

Timothy G. Klauder
NECI Alumni President
Corporate Executive Chef
Blodgett Oven Company
tklauder-at-blodgett.com
802.238.0447

Left to Right - Chef Michel, Annette Cosmas Weaver, Fran Voigt and Matthew Dyer

The Carraway-Davie house in Birmingham, Alabama was the site of a dinner on Friday, March 7th to raise funds for the NECI Scholarship Fund. Chef Michel arrived early on Thursday to begin mise en place with host Rebecca Corretti, Annette Weaver and Matthew Dyer. Other alumni involved in the event planning were Sidney Chris Vizzina and Tom Longshore. NECI President Fran Voigt and Admissions Representative Becky Blair attended along with 15 local guests. The Carraway-Davie House, built in 1972 as the residence for Dr. Clayton Davie, is surrounded by a nature preserve and overlooks the Cahaba River. Rebecca's exquisitely appointed dining room and table settings were complemented by the menu and wine pairings featuring the tastes and flavors of New England. Fran Voigt spoke to the guests about NECI and the mission to help future NECI students from Alabama fund their education. A recruiting event was held the following day at a local high school. Chef Michel, Fran, Rebecca and Becky all spoke to students and their parents about NECI programs, curriculum, and life in Vermont.

The dinner resulted in $6100 raised with additional donation checks still arriving!

New England Culinary Institute
Premiere Fundraising Dinner - Alabama Chapter
March 7, 2008

Chilled Cream of Leeks
with crème fraîche and chives

Sautéed Diver Scallops
with beet Carpaccio, fennel chiffonnade
C.H. Berres Riesling 2005

NY State Riesling Sorbet
from Wine Cellar Sorbets

Naturally Raised Roasted Rack of Veal
with blue cheese polenta, roasted pear and spinach flan, port sauce
Whitehall Lane Merlot 2003

Mesclun Salad
with walnut oil and sherry vinaigrette, Vermont artisan cheese

Warm Chocolate Bombe
with coffee sauce
Chateau Raymond Lafin Sauterne 2003

For additional photos of the event, visit the NECI Discussion Board, password: rosemary

NECI Alumni Get Together Monday, April 28, 2008 6 pm - 9 pm 3758 Aquetong Road Carversville, PA Come one, come all! If you are anywhere close to the Philadelphia area, join such NECI luminaries as Chef Michel, Bob Bennett, Max Hansen, Louis Chabot and David Miles for a get together! Enjoy heavy hors d'oeuvres prepared by Max and Louis, bread, pastries and gelato compliments of Bob Bennett, and stories recounted by Chef Michel (aka Uncle Mickey)! The site is Max's carefully renovated and decorated post and beam barn in beautiful Bucks County, overlooking the Delaware River. For those who would like to make this a weekend get away, antique shops, numerous fine restaurants, and hotels are available within a five mile radius of Max's home. By the way, Bob Bennett is featured in the 2008 Cacao Barry Calendar for March and April! RSVP: dianelisevick-at-neci.edu, 802.225.3273 Directions: maxhansen3758-at-aol.com, 267.228.4715 (cell)

	Robert Gemma

In the March 5th e-newsletter of Beard Bites, Robert Gemma (2009 AOS Culinary) was announced as the recipient of a James Beard Foundation Scholarship. "When he was in sixth grade, Robert Gemma was diagnosed with Type One Diabetes. In order to combat the disease, he was forced to make a number of lifestyle changes: he educated himself about proper serving sizes and how to apply nutritional facts to his diet. Gemma began cooking with his family and preparing his own meals, eventually becoming so interested in food that he decided to pursue a career in the culinary arts. As a student at the New England Culinary Institute, Gemma is practicing his skills at Fresh City, a local restaurant where he is a line cook and he helps train new employees. After receiving his associate's degree in 2009, Gemma hopes to become an executive chef and, eventually, to open a restaurant with a delicious, healthy menu that will allow people with dietary restrictions to enjoy eating out."

Scholarship Information: Applications are received and evaluated by Scholarship America. Students are rated according to a standardized system based on such factors as grade point average, extracurricular activities including work experience, letters of recommendation, and financial need. From the approximately 700 applications received, about 125 students were identified as finalists. Their applications were then submitted to the JBF Scholarship Selection Committee for final review.

In 2007 the JBF awarded a total of 93 scholarships based on the Committee's selections. With cash scholarships plus tuition waivers donated by schools, a total of $275,000 in support was given to students seeking to further their careers in the culinary arts.

On February 11th NECI kicked off its new Culinary Discovery Program (CDP). This thirty week intensive culinary program, offered through the Continuing Education Division, is funded through the Vermont Department of Labor. "This program is intended to help fill the ever growing need for cooks in Vermont," stated Jennifer McConnell, NECI's Director of Continuing Education. According to McConnell, "Just last Sunday [March 9th] CBS News reported on the shortage of cooks in the US, noting that nearly 2,000,000 new jobs will be added over the next ten years."

When asked about the type of applicants that applied McConnell said, "Wow...what diversity! Of the accepted ten participants, two have masters degrees in fine arts and two have GEDs. One person was born and raised in France. One participant has a physical impairment. The youngest participant will turn 21 one in August, 2008 and the oldest participants just turned 54." McConnell, along with Chef Lyndon Virkler, Chef Peter Pryor, and Dean Howard Fisher, conducted interviews with the applicants. "The one common thread throughout each interview was the participant's passion for food but their inability to attend NECI as a full time student," stated McConnell. "This program will get them in the kitchen and, who knows what the future may hold for them as far as professional development. For now, they will have excellent basic skills and be in high demand."

CDP participants will spend fifteen weeks at the Essex campus before heading out on their internship. At the end of this program, CDP participants will have earned a certificate from NECI's Continuing Education Division.

McConnell is hoping that this program will receive funding again from Vermont's Department of Labor. For further information please contact Jennifer McConnell at jennifermcconnell-at-neci.edu.

By David Hale, Director of Career Services

We started incorporating the "Hot Job"" segment in the newsletter to highlight some of the great opportunities that are coming through Career Services and the school each month. 'Tis the season for the avalanche of people and properties looking for quality staff. Many of the jobs are posted on the Alumni Website Job Posting Board. Why not list all of the jobs here? Because we do a whole bunch of filtering, based on the feedback we have received from you regarding the lame nature of many of the posts. We are trying to keep postings up to date and appropriate for all of our alumni, old and new. Please stay in touch with any opportunities you may have to offer as well as letting us know if you are looking for something new. It is amazing how things match up some times with a little direct contact with us.

Hot Jobs for March 2008

Prestigious Private Club seeking Executive Chef

Location - Philadelphia/Princeton/New Hope Area
Size - 1200 members
Annual F&B Revenue - $1 million
Club Size - 3 Dining Rooms/Banquet
Rooms Overnight Accommodations ? Yes
Major Focus of Club - 1. Dining 2. Guest Rooms
Salary - $60K plus performance incentive

Please contact Stephen Pieretti directly at pieretti-at-earthlink.net

Sous Chef Position in Thailand

I am a 2001 graduate of the NECI Montpelier Campus. I have been the Group Executive Chef of the Baan Rim Pa Group for the past 3 years. It is an excellent company to work for and offers huge growth potential. We are the largest and most respected restaurant group on the island of Phuket in Southern Thailand.

We currently have 5 outlets, each having won numerous awards for food and wine. The outlets are Baan Rim Pa (Royal Thai Cuisine), Da Maurizio (Fine Dining Modern Italian), Joe's Downstairs and Joe's South (New World Cuisine), and the newly opened Hung Fat's (Authentic Sichuan Cuisine). Please see our websites at www.joesphuket.com, and click on links to the other restaurants.

I am looking to fill the Sous Chef position at Da Maurizio. This restaurant has won Restaurant of the Year in Phuket for the past 3 years and we are looking to continue this level of excellence.

As Sous Chef you will be in charge of all daily operations of the kitchen and lead a team of 11 experienced Thai staff. It is a challenging position, but has the potential for great rewards. It is a great opportunity to make a name for yourself in Asia. You will have input into daily specials and should be well versed in MODERN Italian style. This is a perfect position for a young, energetic chef looking to take his/her first Sous Chef role. It is a "hands-on" position and you should be passionate about quality and take pride in serving the best food on the island.

Benefits include housing, work permit, all meals, medical insurance, salary beginning at $2,000 a month (this is an extremely comfortable standard of living here in Thailand).

Special benefits include the opportunity to live and learn within the amazing Thai culture. The opportunity to live in the paradise that is the island of Phuket with world famous beaches, Buddhist temples, diving, nightlife, and great restaurants.

Please email your resume along with contacts to me, Aaron Hooper, and I will get back to you quickly: ahoop2-at-aol.com

New to NECI News, On the Fly will feature general items of interest, freebies, and pertinent notices. Let us know if you have information to share... email dianelisevick-at-neci.edu

In the March issue of Food Arts Magazine, NECI student Jamie Hornby (currently Mod 2 BA Culinary) is mentioned in an article describing a dinner at the Culinary Vegetable Institute in Milan, Ohio. The article, entitled Spring Fever by Jim Poris, describes an April 2007 dinner presented by writers Jim Poris and Michael Ruhlman and Chef Bradford Thompson. Jamie was one of four high school volunteers from the culinary program at Lorain County Joint Vocational School who assisted with the dinner.

Check out the ISante Food and Wine blog entry by Dellie Rex, NECI's Director of Wine and Spirits Program and Student Wine Club advisor. The wine club, appropriately named Uncorked, holds wine tastings on a regular basis, but the interesting twist is that Dellie works with students who suggest and develop themes for the tastings. Of course, all of her postings are fascinating to read, but we love it when a reference to NECI can be made!

Just heard from Melissa Close (1999 AOS Culinary Montpelier) who has been nominated as a semi-finalist in the James Beard Foundation list of Best Chef in the Mid-Atlantic region. Gavin Kaysen is also nominated in the Rising Star Category. And I'm sure there are many NECIans affiliated with/working at the many nominated restaurants!

Alumni Week and Alumni Association Annual Meeting, June 16 - 22, 2008

Tuesday, June 17 - Friday, June 20: tours of NECI campuses
• Montpelier start: 10:30 at Harris Hall, ending at noon
• Essex start: 3:30 at Franklin Street, ending at 5:00
• Discount coupons will be given to alumni towards lunch or dinner at NECI outlets.
• RSVP required to dianelisevick-at-neci.edu

Wednesday, June 18: Tour of Home Bistro with Scott Stillman in Plattsburgh, NY
• Take a short ferry across Lake Champlain to see the oldest sous vide operation in the States.
• RSVP required to dianelisevick-at-neci.edu

Thursday, June 19: Contining Ed program at Blodgett facilities with Tim Klauder
• "How to Promote Yourself and Make it to the Next Level"
• RSVP required to dianelisevick-at-neci.edu

Friday, June 20: Alumni Association Annual Meeting, Blodgett's Center of Excellence
• 44 Lakeside Avenue, Burlington, VT 05461
• Meeting: 5:30
• Dinner: 6:00
• RSVP required to dianelisevick-at-neci.edu

Saturday, June 21: Graduation at Trapp Family Lodge in Stowe
• 10:00 AM - 10:30 AM

	Dave Cuntz (1995 AOS Culinary Montpelier)

We offer our thoughts and prayers to Paul Hoffert (1988 Montpelier Culinary) and his family. Paul's wife Mary was diagnosed with cancer and has been given very little time. NECI alumni can send their thoughts and messages to the family at 1722 Maple Street, Bethlehem, PA 18017.

1984
Debbie Meritsky (AOS Culinary Montpelier), owner of the Black Sheep Inn in Hammondsport, NY, was featured in the Elmira Star Gazette. She and her husband purchased the T.M. Younglove Octagon House, transforming it into the Inn, one of the few octagon structures remaining in the Finger Lakes Region. The property is listed in the National Register of Historic Places. www.stayblacksheepinn.com

1990
Mack Williamson (AOS Culinary Montpelier) is the VP of Operations and Hospitality for Cooperative Retirement Services of America. The company develops, markets and manages continuing care retirement communities, hiring Dining Directors, Executive Chefs, dining room managers, etc. Most of the new facilities include a formal dining venue, café/bistro, and full bar/tavern, health center dining and catering.

1991
Lee-Jay Hurley (AOS Culinary Essex) has been the Executive Chef at the Sankaty Head Golf and Beach Club on Nantucket Island for the past eight years.

1992
Wendy Jackson (AOS Culinary Essex) is chef/owner of the Red Brick Grill in Poultney, Vermont www.redbrickgrillvt.com

Donald "Tres" Hundertmark (AOS Culinary Montpelier) was featured in the e-newspaper, Citizen-Times.com. Executive Chef of The Lobster Trap in Asheville, NC, the restaurant was voted Best Seafood Restaurant in Western NC for '05, '06 and '07. After selling their coffeehouse in Louisville, KY, Tres and his wife Kim returned to their Appalachian roots. www.lobstertrap.biz

1994
Tony Roselli (AOS Culinary Montpelier) is Chef de Cuisine at Confit French Bistro in Camp Hill PA. www.confitfrenchbistro.com

Rob Mattoon (AOS Culinary Montpelier) sent us an update. He married in September and moved from Killington, VT to Bethel, ME. He is the Executive Chef of the Bethel Inn Resort, Maine's premiere 4 season resort with a PGA rated 18 hole course, country club cross country skiing, fitness and conference centers, both classic fine dining and a casual tavern. He has completely overhauled the fine dining, tavern and banquet menus to reflect a classic and contemporary fusion of local Maine seafood and New England classics with new world and global cuisine. www.bethelinn.com

Julie Lane (AOS Culinary Montpelier) runs her business, Slice of Life, from her home in Bridgewater, Vermont. She provides desserts for special events, mostly weddings. www.SliceofLifeVT.com

1995
Katie Peterson Gathright (AOS Culinary Montpelier and 1996 Service and Mgt) is living between San Francisco and Charme, France. She and her husband are in the process of starting a small cooking school on their French property. www.chez-gautier.com

Joung Sohn (AOS Culinary Montpelier) has been Executive Chef at Eiffel Tower Restaurant in the Paris Las Vegas since 2002. She was featured in Vegas Magazine, March 2008. Author Max Jacobson describes Sohn's rise in the industry as "meteoric". www.eiffeltowerrestaurant.com

Dave Cuntz (AOS Culinary Montpelier) is Executive Chef at the Mahogany Grille at the Strater Hotel, Durango, CO. He was invited to participate in the February 2008 Food Network South Beach Wine and Food Festival. He was featured in the American Express Grand Tasting each afternoon of the festival and prepared the Strater's signature Pepper Steak Herbert: pan seared or grilled beef filet medallions served with peppered mango chutney. Dave was also the Affiliate Guest Chef at Wish, a south Florida dining hotspot at The Hotel on South Beach. www.mahoganygrille.com

1997
Dyan Solomon (AOS Culinary Montpelier) has reconnected with NECI due to the keen eyes of Chef Michel. Picture this: Chef Michel, at home in Florida, is watching TV 5, the French station (of course). On Thursdays the coverage originates from Quebec. Watching a food show, he immediately recognizes Dyan, and calls NECI, wanting to contact her. Trading emails, we have the update: Dyan owns a busy bakery/café with her partner of ten years. With 22 employees, life is crazy, but she invites NECIans to stop by Olive et Gourmando in Old Montreal, Quebec. www.oliveetgourmando.com

1998
Michelle Hatch Lunde (AOS Culinary Essex), chef/owner of Delicate Decadence Pastry Shop and Café in Barre, VT, was featured in an article printed in the Times Argus. Cake and pastry orders are her bread and butter; she did 31 weddings in 2007! Her best sellers are the chocolate dipped coconut macaroons and lemon bars, but she prefers the double fudge cake.

Adam Spell (AOS Culinary Essex and 2000 BA Food and Beverage Mgt) is chef/owner of La Villa Bistro and Pizzeria in Shelburne, VT. He and his wife, Jill, opened the bistro in March 1995. www.lavillabistro.com

2001
Michael Gunyan (AOS Culinary Essex), NECI Chef/Instructor, has received the ACF designation of Certified Culinary Educator. Michael prepared for the 100 question test and three hour practical exam over an eight month period of time. He will take the next level of ACF exams this month, attending an ACF "train the trainer" session to become an ACF trainer at NECI.

Kyle Garell (AOS Culinary Essex) is Chef de Cuisine at Catch at the Terrace at the Charlotte Inn on Martha's Vineyard. This winter, working in his own kitchen, he has been creating "Culinary Concepts", a cooking show broadcast on MVTV, the local public access television station. www.catchrestaurant.com

2002
Gina Wou (AOS Culinary Essex) sent an update to Chef Michel, who passed on the news of her marriage! Gina married another cook in January on a beach in Cuba. They bought a small farm in Les Cantons de L'Est, about 45 minutes east of Montreal, 20 minutes from the Vermont border. They plan to grow vegetables and raise chickens while still working in restaurants.

2003
Euluis Tapia Gonzalez (AOS Culinary Essex) is Cook1/Master Cook at the Dux Restaurant at the Peabody in Orlando, FL. www.peabodyorlando.com/dining

Tim McGraw (AOS Culinary Montpelier and 2005 BA Food and Beverage Mgt) is the Director of Purchasing for all of the outlets located at the New York Museum of Modern Art, including The Modern restaurant. He enjoys being involved with the financial and operations side of the industry.

2004
Tyrone Curley (AOS Culinary Essex) is production manager for his parents' organic farm in Leelanau County, Michigan. He is responsible for creating new recipes using cultured veggies. www.culturedveggies.com

Richard Marshall Smith (AOS Culinary Essex) opened a bistro with his brother, Peter Gibson, in Raleigh, NC in early March. Marshall is Chef and General Manager of Savoy, serving lunch and dinner in the traditional French bistro spirit. www.restaurantsavoy.com

2005
Hugh Amano (AOS Culinary Montpelier) is Sous Chef at Uncommon Ground's new, second location, in Chicago, which was recently featured on their local ABC station. Described as "the little coffeehouse that could", it features local art, local food and furnishings. To watch the newsclip, visit http://abclocal.go.com/wls/media?id=6000768 and click on Unique Eatery Opens in Chicago.

2007
Ryan Taylor (AOS Culinary Essex) has moved from Las Vegas to New Hampshire where he is the Executive Chef at Wildcat Inn and Tavern. He has instituted a "Learn as You Work" system in the kitchen and is looking for sous chefs and line cooks to round out his staff. www.thewildcatinn.com

Brenna Waibel (AOS Baking and Pastry) is the Executive Pastry Chef at the Stoweflake in Stowe VT. www.stoweflake.com

Cassidy Warren (AOS Culinary Montpelier) is the Executive Chef at The Inn at Weston, in Weston, VT. www.innweston.com

Nicole Bouchard (AOS Baking and Pastry) and her husband, Jake, opened Monkey Business Bakery in South Berwick, ME earlier this month. She reports that the town is very small, and the locals have been wonderful. "At least once a day I hear someone say they're happy to finally have a bakery in town again... it's been close to 20 years since the last bakery closed."