I. Message from the President
II. The Next Generation and Beyond
III. Gerry Beck and the First European Whole Foods Store
IV. Participate in the Alumni Survey
V. Alumni Sightings
VI. Alumni Speaker Gavin Kaysen
VII. Alumni Notes

May 24, 2007

Greetings from NECI:

Over the past month I have had the pleasure of speaking with several of you. Your continued enthusiasm for the school and your never-ending willingness to assist, assures us about the continuing value of our mission to train and graduate students who can follow you in your footsteps. Thank you for your support. It really means a lot.

The second combined graduation is scheduled for June 2, 2007, in the meadow at Trapp Family Lodge. As was the case last year, it will be preceded the night before with the annual meeting of the NECI Alumni Association. By the time you read this issue of the newsletter, you may have received via the internet the slate of candidates who are running for office of the Association for the next year. I hope that you will take the time to vote.

In the next issue of the online newsletter, our intention is to describe plans for working with alumni over the coming fiscal year (June 1-May 31). The plan will be presented for an initial review at the annual meeting of the NECI Alumni Association, refined and approved by those attending, we hope, and then distributed to you via this newsletter.

Meanwhile, you will find in this issue reports about several regional meetings of alumni, an update on the "Next Generation Scholarship" and pin project, and a note from David Hale about the Alumni Survey. Also, there is a report on Gavin Kaysen's recent visit to the school.

The story about a NECI alum is longer than usual and the grad, Gerry Beck in this case, poses a question at the end of the story about a teacher fondly remembered. That teacher is David Miles who provides Gerry, and the rest of you, with an update. If you like that format, we'll follow it again.

As usual, our best wishes. And we look forward to seeing several of you on June 1st and 2nd.

Sincerely,
Fran

Diane Lisevick, Director of Alumni Relations

Most alumni are aware of the Next Generation Scholarship Award; some may have been a recipient while at NECI. When you, as an alum, refer a student to NECI, you are helping that student earn a $1,000 scholarship when he/she matriculates. But in order for this program to work, the alum must make the referral online on the NECI website by completing the referral form. This form is then tracked by the Admissions Department, which ensures that the matriculating student receives the award. It also ensures that the referring alum (you) receives a $25 NECI gift card, good at all NECI outlets. The gift card can also be used to make NECIware purchases over the phone. When placing your order, give your gift card number which will be applied towards the purchase price. The balance can then be charged to your credit card. Remember, this gift card is sent when a referred lead becomes a matriculated student.

We are also introducing the Pin Program, a program thanking alumni for simply making referrals. We are in the process of tracking all referrals made since 1982 (coordinating two databases). Alums who have made five referrals will receive a silver NECI spoon pin; a gold NECI spoon pin is given for ten referrals. Stay tuned...

We are very grateful for your efforts in helping us build enrollment. When strong candidates select NECI for their culinary education, our reputation for excellence in this very competitive industry lives on. Thank you!

Diane Lisevick, Director of Alumni Relations

"Culinarian-it is," commonly called the cooking bug, bit Gerry Beck (1990 AOS Culinary Montpelier) at a young age. When his mother went back to work, she informed Gerry and his siblings that they had kitchen duty. "I discovered early on that I'd rather cook than clean. My first attempt was Chicken Kiev, straight out of Joy of Cooking. Everyone thought it was pretty good," he laughed.

Gerry attended the University of Vermont but his primary interests were always cooking and traveling. "I applied to NECI at age 28, and never looked back."

After NECI, Gerry worked as sous chef at the Regency Hotel, the Renaissance Hotel, and the United Nations Plaza Hotel. He was Executive Chef at the Empire Hotel. However, the events of 9-11 changed everything. New York's hospitality industry was brought to its knees as tourists stayed away, hotels closed, chefs moved on. Anyone who remained had to be creative, finding alternative work. Gerry hired out as a restaurant consultant, helping owners all over the US open new properties.

In October 2004, Gerry joined the Whole Foods Corporation as the Prepared Foods Production Team Leader at the Columbus Circle store. Nervous about being labeled a "supermarket chef," he was reluctant to join the company. In the end, the corporate philosophy dovetailed with his beliefs: use high quality materials, shop the farmers markets and seek locally grown foods and organic produce. "Whole Foods allows team leaders and chefs autonomy in developing their menus. They encourage the sharing of ideas with other regional stores, but in the end, the menu is a reflection of each store's chef. I like this independence," he stated.

Gerry's affiliation with Whole Foods has become a means of blending travel and fine cuisine. Twenty years ago, he backpacked across Europe; today he and his wife reside in London where he is the Production Team Leader, working with a 200 member staff at the first European Whole Foods store. "My focus is on food, creating new recipes and running the production kitchen. No easy feat," he admits. The first order of business was to spend time in the R&D kitchen, converting 200 recipes to the metric system. The next challenge was to hire the staff of 200. Because everything is made in house, the kitchens run non stop, 24/7. One ongoing challenge for the American team charged with opening the store is learning how to get things done in London. "It's important to be effective leaders without alienating anyone. Although the language is the same, the culture is different," he confided.

Gerry's Thoughts for NECI Students...
"Even in a city of 8 million people, I'm amazed at how I constantly run into someone I worked with 15 years ago or knew from a previous restaurant. The culinary industry is a small business community in a big world. My advice has to do with networking and not burning bridges. Be professional about each and every day on the job because your reputation is your passport."

Because You Asked...
Gerry Beck was curious to hear about Chef David Miles, a Chef Instructor at the Elm Street Cafe for Mod 1 Lunch, and "a fellow Yankees fan!"

Chef David Miles is now Director of Operations, working on both campuses with the Food and Beverage Director and team and supporting the Executive Chefs. He's taught Meat Fab and Kitchen Management classes, coordinated with Vermont Life magazine on publishing "Fresh from Vermont" cookbook, succeeded Chef Robert Barral as Exec Chef in Montpelier. "It's been 24 years in May; often feels like the blink of an eye!"

David Hale, Director of Career Services

We are in the midst of a great transition; rolling out our Bachelor's Degree in Culinary Arts, consolidating our AOS program to ensure the best instruction with the most viable kitchen settings, and true integration of our Admissions, Career Services and Alumni Relations departments. This survey is at the heart of the integration. Our prospective students and their parents want to know what NECI has to offer and what possibilities and professional avenues exist once they have earned their degree. While we have plenty of anecdotal evidence of where you are and what you are doing, this survey is our first formal attempt to gather everything in one place, celebrating and promoting the incredible depth and breadth of your experiences. We will tabulate all of this information and share the results with you and our future students.

Please note: All respondents remain anonymous and all responses are confidential.

To participate in the survey, please click here.

Many thanks, and keep in touch!

NECI holds Regional Information Sessions as recruiting events in various locations each spring and fall. Many alumni participate, bringing their perspectives, experiences and stories.

On February 25th, Robert Regeczi (1990 AOS Culinary), James Edson (1995 AOS Culinary) and Greg Cody (2000 AOS Culinary) greeted prospective students at the Craftsman Inn in Fayetteville, NY.

On March 18th, Executive Chef Melissa Close (1999 AOS Culinary) hosted the event at the Palladio Restaurant at Barboursville Vineyards near Charlottesville, VA. Alums Erica Hall (1999 AOS Culinary), Josh Short (1999 AOS Culinary), Ingrid Berger (1995 AOS Culinary), Sarah Sullenberger Deigl (1997 AOS Culinary) and Bill Hay (1988 AOS Culinary) lent helping hands. Current students on internship Andrew Clark (AOS Culinary - Clifton House) and Maloree Gormley (AOS Baking/Pastry - Albemarle Baking Company) also participated.

Lane Rowland (1999 AOS Culinary) met students and parents at the Dix Hill, Long Island Info Session at the Wilson Tech Center on April 12th.

The Event Center at CR Sparks in Bedford, NH was the site on April 29th, with Chris Williams (2002 AOS Culinary) hosting.

At these events, NECI staff is on hand to discuss programs, NECI life, and admissions requirements. Alumni talk about their experiences and where their careers have taken them. Chef Michel LeBorgne presents his chicken demo, cutting up a chicken and explaining how each part is used, not wasting a thing. He asks the audience what a restaurant might charge for each menu item, and the responses usually range from $85 to $100. At the end, Chef Michel asks how much profit would be realized if the raw materials cost $15. To the audience's surprise, the answer is NONE, unless a chef knows how to manage costs and overhead.

Interested in participating in an event like this? Please contact Diane Lisevick, Director of Alumni Relations, dianelisevick-at-neci.edu

Jennifer McConnell, Director of Continuing Education

When alumni chefs speak to current NECI students, telling their stories, warning of hardships, providing tips of the trade, their words have amazing impact on the chefs-in-training in the audience.

One such alumnus, Gavin Kaysen, recently conducted six demos for NECI students, instructors, and staff. Chef Gavin is currently the Chef de Cuisine at the El Bizcocho Restaurant at the Rancho Bernardo Inn in San Diego. He came to Vermont to speak at the Sante Symposium held in Manchester and extended his stay so that he could meet with NECI students. A 2001 graduate of NECI, Chef Gavin has competed internationally and was recently named one of the top 10 best new chefs in 2007 by Food & Wine magazine.

When asked what it's like to return to his alma mater as a featured speaker, Kaysen responded, "I used to sit in the audience, listening to guest chefs, thinking 'I can do that!'" His advice to current students? "It's all about passion. You've got to have passion for the food." Chef Gavin demonstrated three recipes: Seared Wild Striped Sea Bass, Greek Salad and Vermont Lamb Loin "en sous-vide." The audience was engaged, inquisitive and very impressed.

Thanks to Chef Gavin for his time and for sharing his passion. Who knows which one of the students in the audience will be the next rising culinary star?

Read more about Chef Gavin and his visit to NECI in this Burlington Free Press article that was published on Tuesday, May 22nd. Best of the chefs: NECI grad makes Food & Wine's top 10

Thank you for stopping by. This issue of Alumni Notes is on leave since Sandy Webb has been out of the office this month. We apologize for the inconvenience and are looking forward to bringing you a fresh edition of Alumni Notes in next month's newsletter. In the meantime, please send your get well wishes to Sandy at sandywebb-at-neci.edu.

Thank you.