Message from the President
Earlier this month David Miles returned from an alumni gathering at Max Hansen's (1984 Culinary) barn in a suburb of Philadelphia with a glowing report about the evening's success. A hearty thanks to Max for organizing the event. I know that the alumni attending must have appreciated his efforts as well.
Max's event is one more example of an alumni initiative that is slowly gaining momentum. All of us at the school hope to enhance the support for alumni and the Alumni Association in the forthcoming fiscal year which begins June 1.
Alumni support will be part of a strategic plan that is in the final stages of development now. The plan is to have a final draft to present to a new board that will include two alumni when it meets on July 16. A reminder -
Tim Klauder, the current president of the Alumni Association is expected to present three alumni nominees for each of the two alumni positions that are being created on the new board. The nominees will be interviewed by the new members who have already agreed to serve, and one will be selected for each position. If you are interested in being
considered, let Tim know right away. Time is running out.
The strategic planning process has been going on for a year, and more than 100 people have participated in the process. (Extensive involvement in the planning process is necessary for an application to NEASC, the accrediting commission for colleges and universities in New England.)
There is no reason why alumni cannot chime in. One question that alumni might answer is the degree to which there are training needs in the industry that most schools are not addressing.
Let me tell you about a few that the school is committed to and will be coming on line over the next sixteen months:
• In September, a sustainability specialization will be launched that will include some elective courses and hands-on opportunities with nearby agricultural experts. (NECI has been offering these opportunities for over a decade but without much educational continuity.) Students will learn about the variety of products available, price points, ways in which to work with wholesalers, contracts with local farmers for food stuffs delivered the following summer, and marketing opportunities among other things.
• Another specialization will educate students about the business of wines and spirits. Many schools have special courses that provide information about the varieties of product available, their origins, etc., but none that we know of also educates students about the business of the industry. Our intention is to involve Sante magazine, a trade magazine for those buying and serving wines and spirits, in the specialization.
• On the drawing board for the following September are specializations in media and nutrition/weight management.
Let us know if there are other areas that can help students learn about careers that really are part of the industry and for which a culinary foundation is a good preparation.
Meanwhile, best regards from all of us at NECI.
Sincerely,
Fran
Message from your Alumni Association President
On behalf of all NECI alumni, I would like to thank the following volunteers who have stepped up to support NECI at the Board of Directors level. These world class individuals have everything needed from advanced degrees to years of culinary excellence and business experience. The new board is designed to be an all volunteer, working board. Members will be expected to have a good understanding of education (especially NECI's approach) and food service operations. Two individuals will be selected by the school's Board of Directors; the remaining volunteers will be invited to join the Alumni Association Advisory Committee whose function is to support and advise the two seated alumni on the NECI Board of Directors. We now have over 5800 alumni. Please stay connected with your NECI family, and help one another whenever possible. We thank you for your time and talents!
Jeffrey P Miller, PhD 1987 jmiller-at-cahs.colostate.edu
Paul Lynch 1990 paul.lynch-at-radisson.com
Trevis Gleason 1994 sapphiresolutions-at-excite.com
Edward Feldman 1984 ed.feldman-at-state.ma.us
Bob Bennett 1984 rbennett-at-americanharvestbaking.com
Matt Rapposelli 1993 rapposel-at-ohio.edu
Orrick Nepomuceno 1996 orrick-at-dickwray.com
Jessica Raia-Long 2001 jessica-at-thenohobistro.com
Shaun Moore 1999 shaun-at-arenafoodservice.com
Dan Zelle 2005 danielzelle-at-yahoo.com
NECI on the High Seas
On May 29th NECI hits the Caribbean; local police have been advised :) LOL!
NECI Alumni friends and family launch on the 1st Scholarship Fundraiser / Carnival Cruise! Four days on a Western Caribbean cruise, Tampa, FL- Cozumel, Mexico. Chef Michel & Annemarie LeBorgne will host this Caribbean cruise for a lifetime of great memories and a great cause. For more information, contact Kate Speer at 813-929-3430, ext. 2226 or kspeer-at-aaasouth.com; check out the website: www.carnival.com/funship.
1st Annual Alumni week - June 17-22, 2008
We look forward to seeing you during the Alumni week in conjunction with the 2008 Graduation. Take time to stop by Vermont restaurants with NECI alumni as chefs and/or owners. There are over 40 properties throughout Vermont! If you would like a complete list, please contact Diane Lisevick at dianelisevick-at-neci.edu or me at tklauder-at-blodgett.com. Come home! We miss you!
NECI Ambassadors
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. A special note and thank you to Chef Max Hansen, 1984: You hosted a wonderful event and covered the cost of everything! Thank you for bringing so many great people together.
Steven Ingersoll, thank you for volunteering to be a NECI Ambassador for the SE Georgia/ Jacksonville FL region. We had a great first meeting and look forward to getting connected with our alumni family in your region.
On behalf of the NECI Alumni Board of Directors I want to thank all the alumni who have sponsored events, hosted fundraisers, and given marketing presentations.
Staying connected is the key to success for all of us. See you in Chicago for NRA 2008!
Timothy G. Klauder
NECI Alumni President
Corporate Executive Chef
Blodgett Oven Company
tklauder-at-blodgett.com
802.238.0447
A Career Comes Full Circle
Many folks can pinpoint the event or person who inspired their career. For food stylist and culinary writer Ellen McFarland Jackson (1994 Essex Culinary), her love of books, reading and writing is genetic. Taking a cue from her father, a publisher of scholarly materials, she graduated as an English major from Kenyon College. For six years she lived in NYC, working as an assistant editor. "For many of my English major classmates, this would have been a dream job, but it paid peanuts and ultimately I wanted more." She tried the paralegal world, writing briefs for a law firm, and one day, saw an ad placed by the CIA for a publications person. While she didn't get the job, she realized her true desire was to attend cooking school.
"I applied to all of the major schools except NECI probably because it's in Vermont. Even though I didn't know a thing about NECI, I thought VT was a strange location for a culinary school. Could it be any good?" NECI was the last school she visited only to discover that it was the perfect place. She felt welcomed and loved the atmosphere in the kitchen. A 30 year old career changer, she loved the balance of ages in her class.
Her first internship, at Gautreau's in New Orleans, was so enjoyable that she almost didn't return to Vermont. Hoping to combine her interest in pastry with a desire to relocate to the West Coast, she interviewed with Krista Anderson (1987 Montpelier Culinary) at San Francisco's Cypress Club, only to learn that part of the team was leaving to grow Wildwood in Portland, OR. Ellen joined Wildwood for her second internship, and stayed for two years as Assistant Pastry Chef. She moved on as Pastry Chef at Red Star Roast House and Tavern in Portland, and later, Pastry Chef at Higgins Restaurant where Greg Higgins sent her to Alsace for a working vacation.
For about eight months, Ellen ran her own wholesale baking business. "It was an opportunity to learn a lot about the business, and I discovered a new found respect for chef/owners and their responsibilities. But I was competing with bigger operations, trying to offer a higher quality product at the same price, and it didn't work out." She returned to the kitchen, helped a friend open Park Kitchen where she served as Chef de Cuisine and Pastry Chef for two years, and was named "Best Pastry Chef in Portland" in 2006.
About this time, she knew she was ready for a change. "I started networking and emailed everyone I knew and many that I didn't. I wanted to write, and thought about being a restaurant critic or writing a column. I pitched ideas to local papers and magazines. I had lunch with Portland author Janice Hibler who suggested that I join the IACP for professional advancement. It was probably the single best piece of advice I received, because it was instrumental for making connections."
While pitching an idea to the Food Section of the Oregonian, the editor learned that she had experience as a food stylist and sent her on a photo shoot. "I had a friend who was a photographer, and I helped him in the kitchen when he was on shoots." She got some writing leads through networking at the IACP conference in Seattle. "This led to many jobs. I'd cold call, something most folks are loathe to do, but everyone was generous and welcoming. I'd pitch a story line, and while that might not pan out, it would lead to a styling job."
Ellen loves book collaboration and loves being completely involved in the process, from testing recipes to editing to photo shoots. She has collaborated on various cookbooks for local restaurants, including Paley's Place in Portland (Ten Speed, 2008) and Grand Central Bakery (Ten Speed, 2009).
"I connected with the Executive Chef for Weber Grills through IACP, and every few months I develop and test a handful of recipes for him. I may submit five ideas for grilled foods, maybe a fish, a fruit, a couple of meats, things like that. He may choose three and I'll come up with the recipes, testing and refining them in my kitchen. When I'm satisfied, I send them to the Chef who uses them in a cookbook or in the pamphlets that are provided when grills are sold. I usually get paid by the recipe, sometimes by the hour."
Ellen was hired by the Northwest Pear Bureau to test and develop 12 cocktail recipes for a bartender's guide for which she also did the food styling.
Asked about the urban legend of using motor oil in place of pancake syrup on a shoot, she laughed. "Those days are over. Only food products are used now. However each stylist has his or her own closely guarded secrets. For example, I had a hamburger shoot scheduled for Burgeville, a prominent local chain. Never having shot a burger before (it's a rite of passage of sorts), I contacted a stylist/friend/mentor from IACP who gave me a great tip. When shooting burgers, it's really important to get the cheese just right, you want it to look like it just melted. Her advice was to dip the corners of the cheese slice in boiling water, and watch the reaction!" But never eat the food at a shoot, she warned...that perfectly melted cheese? "You can achieve the same effect by dipping the cheese in Pine Sol!"
Ellen's Advice to NECI Students
"I would emphasize making and maintaining contacts, whether it's with your instructors or block mates. It's a small world, and I can see how each of my jobs has resulted from putting myself out there, making a connection, and nurturing a new relationship or reviving an old one. You have to make the effort, to take that step; nothing is handed to you, you have to seek it."
28°, the Perfect Martini Temperature
How many families struggle with children who are fussy, finicky eaters? Nick Terrafranca (2002 AOS Culinary Montpelier) can relate. Up until age five, he was a self described picky eater. Which is amazing since he's been described as one of the up and coming chefs in Boston! To read the article featuring "young, still under the radar talent working in kitchens all over Boston," click on http://stuffatnight.com/boston/stuffatnight/archive/2007/11/16/worth-their-salt-local-veteran-chefs-choose-their-favorite-young-guns.aspx.
"I was a picky eater to an alarming degree! My mother was so concerned about it she took me to a doctor. I might eat a chicken drumstick, but never pizza because of the tomato sauce. Plain dry pasta was okay. Cooked vegetables were out of the question. I had allergies and was allergic to all forms of flora and fauna, which complicated things." Concerned about exposing the kids to city pollutants, Nick's family left Washington DC and bought a small farm in West Virginia. Nick was five years old. "We had cows, goats, chickens, and pigs. We grew our own food, made our own cheese and yogurt, baked our own bread. Within the first six months of living in the country, I suddenly discovered that food tasted good. Food tasted like food and I loved everything that was natural, fresh and crisp."
Nick's fascination with food began with accompanying his parents to restaurants and watching the Frugal Gourmet and Yan Can Cook with his mother. At an early age he would dine with them at their favorite Chinese restaurant in DC; up to this point he subsisted on plain white rice or noodles and butter. It was here, at age seven, where his world opened up. On one memorable night he watched, fascinated, as a whole fried fish was served, head and fins on, to a nearby table. "It was the coolest thing I had ever seen, like something out of a movie." At this point he became a little more adventurous. "I absolutely had to try that fish, but as it was late in the evening, I made my mom promise that we would order it on our next visit." One Frugal Gourmet episode introduced him to the preparation of sweet and sour duck feet and dim sum. "I begged my mother to take me to dim sum on our next trip to DC, and she did." Nick became fascinated by the theatrics of restaurants, by the rituals surrounding food, and slowly began to develop his palate.
While Nick enjoyed a utopian childhood, home schooled in the country, life was dull for a teenager. He hated the typical teenage "odd jobs". Nonetheless, he liked being recognized for doing a good job. "I have always derived satisfaction from just working hard." Working under Joey Abitabilo in the kitchen at the Winter Place Ski Resort in WV, he was recognized as Employee of the Month. "This was my first experience with the strong camaraderie that permeates most of our industry, and Joey was a big part of that." (Note: Joey Abitabilo later went to work at NECI.)
At 20, Nick took a job at the Washington Street Inn in West Virginia, working the garde manger station and plating pastry. This was his first fine dining experience. He began to learn French culinary vocabulary and to prepare foods he'd never heard of before. "While completely self taught, I was good with my hands and could pick things up quickly. It was here that I had an epiphany. One night as we prepared monkfish and snails in their shell, I realized that this was no joke. This wasn't something to do just for a paycheck. This was serious food, and there was a lot to learn. I was blown away by the possibilities, the different foods and ingredients, and the discipline of the professional kitchen."
Moving to Colorado, Nick met Melissa Close (1999 Montpelier Culinary) and Alicia Prizio (2006 Culinary and 2008 BA Hospitality and Restaurant Mgt) at the Cliff House. "The staff was close knit, like a family; we worked hard and played hard together. We served amazing food. Melissa convinced me that if I wanted to get somewhere, I had to go to school. I decided to apply to NECI and was surprised to discover that Joey Abitabilo was working there! Joey found a spot for me despite a full September class."
"My first internship was at Galileo in Washington DC with Chef Roberto Donna. It was very intense. I went in nervous, and came out absolutely terrified. And this is what I would tell anyone in this industry: if you don't feel fear going into your next job, you're not pushing yourself."
"During my internship, I was Roberto's private whipping post for the first 2-3 months. I was scared to death of him. But at the end of my internship, he gave me the coveted letter of recommendation, something that normally takes two years of work!"
"My second internship was at Chillingsworth on the Cape, a fine dining French restaurant. While it wasn't the best experience, I did learn how to be a good manager. The Chef de Cuisine essentially made me Sous Chef and I ran the bistro. I formed strong friendships that last to this day and still shape my life."
Like many alumni, Nick faced the dilemma of what to do after graduation, and moved to Portland, OR. "I loved the cornucopia of products - seafood, wine, meat, produce, right on your doorstep. But I had a hard time making ends meet. This was 2002, during the three year economic downturn. I couldn't get a job; so many people were out of work. I'd show up for an interview and there would be dozens of people in suits, there for the same job. They had lost their tech jobs and were applying for the restaurant jobs that had paid their way through collage. It was a low point for me. I had to put my student loans on hold. I signed up for food stamps...it was that bad. It really brought me down a notch, and made me more mature and responsible."
"After months of unemployment I had to make the hard decision to pack up and go home." Nick contacted some friends from the Chillingsworth days. Toby Hill, who had been Chef de Cuisine, had professional connections in Boston and his best friend, Josh Velazquez (AOS Montpelier 2000), had a couch to crash on. "I drove back to Boston, arriving with $250 in my pocket. Back on the East Coast it was a different scene; within one week, I had nine job offers. I first took a line cook job at Icarus, but soon with Toby's recommendation, moved to Grotto, a small 47 seat restaurant on Beacon Hill. I worked there for 2 ½ years; I went back to the nuts and bolts of cooking and really came out of my shell. I started to breathe again. After that I took a couple of months off, visited family, and returned to Boston. I saw an ad posted by Jeremy Sewall, former chef of Great Bay in Boston and of Bradley Ogden's Lark Creek Inn in Napa Valley. Jeremy was working as a consultant for the owners of 28 Degrees and hired me as Sous Chef. After two months it was clear to Jeremy that the Executive Chef he had hired wasn't going to work out. Over lunch one day, he told me that 'the staff has your back' and offered me the position. I was scared to death, but I took it. I made lots of mistakes. It's like riding a bike: when you fall, it hurts. But I learned from it. Cooking is the easy part; being a chef and manager is completely different. You worry about the intangibles, staff relationships, creating an environment where people want to work, how to motivate people, how to get the most out of different kinds of personalities. Food and labor costs are just a small fraction of it all. I've been at 28 Degrees for 2 ½ years."
"At 28 Degrees, I've gravitated towards my Italian background with its simplicity and straightforward flavors. Simpler is often better. But I combine this with the discipline, intensity and passion of French technique. I look to French cuisine for inspiration and for ideas about refining a dish. Then I bring an American twist to everything. In school, you learn to improve a recipe with key techniques, large motions which all add up to something greater. You skim a stock; you braise ribs with veal stock, not water. But to push past this basic level you have to be aware of everything that you do. That awareness is key to being a great cook. The difference is in the details, little things like adding a pinch of lemon zest at a key moment. Don't just go through the motions...stop, smell, and taste. It is the sum of all the little things you do that makes the difference."
Nick's Advice to NECI Students
"Recognize that time goes by really fast. Have fun but focus on the job at hand. Push yourself in your internships. It's good to be nervous. Don't take your internships where you've been before or where it is easiest. You can always go back home to the restaurant where you used to work, but your internship is a foot in the door that you don't always have outside of school."
Ruth Feldman is Distinguished Graduate for 2008
Dr. Howard Fisher has announced that Ruth Feldman (Montpelier 1984) is the recipient of the 2008 Distinguished Graduate Award. Ruth is an independent consultant and facilitator with twenty plus years experience in private sector and non-profit leadership and consulting. Working with organizations to design, cultivate and grow their vision, Ruth's expertise is in program analysis and measurement, grant writing, project launch and development. She has successfully integrated past entrepreneurial and culinary experience with her focus on non-profit organizational development. Her client base includes both rural and urban issues within domestic and international settings. Ruth holds a Masters in Public Administration from the Kennedy School of Government at Harvard, and served with the Peace Corps in Moldova (former Soviet Union) supporting small business and non-profit development. Much of her independent consulting has been intertwined with social venture food related concepts with Greyston Baker, Ben & Jerry's, and SEED (Social, Entrepreneurial Expertise and Development). She was the Project Manager and Chef/Instructor for The Diner Project, a culinary training program for inner city youth. She was a volunteer Chef/Instructor for SOS - Operation Frontline teaching children's and adult classes. Currently, Ruth is the Executive Director for the Project for School Innovation in Boston. She developed and continues to manage and lead this small yet high impact non-profit, transforming education by connecting both district and charter public school educators to share successful practices.
Philadelphia Alumni Enjoy An Elegant Event!
Although the weather didn't cooperate on Monday, April 28th, the Philadelphia alumni event, held at the home of Max and Andrea Hansen in Carversville, PA , could not have been better! Max greeted guests in his beautifully renovated barn while his photographer wife, Andrea, documented the event. Max and Andrea provided music, candle light, flowers, fine wines and food... Louis Chabot provided incredible Marinated and Roasted Domestic Racks of Lamb. David Miles described the evening as unforgettable; Chef Michel said, "It was magical, like having Christmas with family all around me!" Guests included Chefs Michel LeBorgne and David Miles, Max (1984) and Andrea Hansen, Louis Chabot (1984), Alumni Association President Tim Klauder (1984), Anthony Roselli (1994), Damon Lapas (1988), Beth Heath Ziegler (1989) and her husband, Steve Ziegler, Peter Hadley (1986), Elizabeth "Tina" Deimel Corey (1995), and Joe Gudonis (1997) and friend, Robin. It was a great opportunity to reminisce, catch up on careers, and network. Many thanks, Max and Andrea for an elegant evening!
Passed Hors D'Ouevres
Seared Foie Gras on Toast Crisps with a Savory Pear Butter, Baby Red Mustard
Mini BLT - Tomatoes and Bacon on Toasted Brioche, Basil Aioli, Fried Basil
Smoked Salmon Napoleons with Chive Cream and Crispy Fried Shallots
Russian Potato Chips with Crème Fraiche and Smoked Salmon Roe
Roasted Filet on Crostini with Piperade and Smoked Pepper Aioli
Jumbo Lump Crab Cakes with Mango Puree and Micro Cilantro
Entrée Station
Slow Roasted Berkshire Pork Shoulder, Brined and Studded with Garlic,
Rosemary and Fresh Thyme
Cumin Marinated and Roasted Racks of Lamb
Feijoada-Braised Black Beans with Smoked Ham Hocks
Puree of Mashed Yams and Parsnips with Maple Syrup
Haricots Verts with Toasted Hazelnuts and Brown Butter Vinaigrette
Dessert
Jodi's Caramelized Pear and Apple Tarts
Cheese and Fruit
A Selection of Fine Cheeses, Grapes and Berries, Served with Artisan Breads,
Assorted Crackers, Dried Apricots and Marcona Almonds
Front Row, Left to Right
Elizabeth Tina Deimel Corey, Beth Heath Ziegler, Robin (friend of Joe Gudonis), Chef Michel, Daman Lapas with the cap, Tim Klauder
Back Row, Left to Right
Andrea Hansen, Steve Ziegler, Anthony Roselli, Max Hansen in white, Joe Gudonis, Louis Chabot partially hidden, David Miles, Peter Hadley with cap
Thank you Andrea Hansen for providing this photo.
NECI Knowledge Bowl Team Takes First in Cincinnati
On the heels of last year's sweep of the competition at the ACF National Convention in Orlando, the 2008 NECI Knowledge Bowl team members took first at the regionals in Cincinnati,
April 5 - 7th. Under the guidance of team coach and NECI instructor Chef David Coolidge, team captain Roz Kooker (a member of the 2007 team), along with Nikki Trzeciak, Dawn Francis, Bryan Andregg and Wee-Jin Chau, began studying for the regional competition in September '07, logging in five to ten hours of study a week. The textbooks, piled one on top of the other, stand over 18" high! The competition is reminiscent of the television show Jeopardy, with questions pulled from the five categories of sanitation, nutrition, Escoffier, baking fundamentals, and general culinary fundamentals. The competition for the national title will be in Las Vegas at the ACF National Convention, July 14 - 17th.
Alumni Reception at the Chicago NRA Show
Join NECI Alumni Association President Tim Klauder and other NECI luminaries at the Blodgett booth, #3900, for a cocktail reception on Saturday, May 17th from 5:00 - 6:00 PM. And don't forget to stop by the NECI booth #9288 and say hi to
Chef Peg White Checchi (1992 Essex Culinary) and Erik Johnson (2003 Essex Culinary), Eric Paynter (2005 Essex Culinary) and Joseph Alford (2001 Montpelier Culinary) who are helping staff the booth!
A note of interest: Paul Lynch (Essex 1990) from Minneapolis, MN will be attending the NRA show. He will be sitting on a panel with Rick Bayless on Tuesday at 2:00 to discuss "The Hottest Trends in Healthy Dining."
NECI Alumni please join the brands of
The Middleby Corporation
for a cocktail reception immediately following
the National Restaurant Association Show
Saturday, May 17
5 to 6 pm
Booth #3900
*Event attendees must be on the show floor before 5 pm to gain entry to the reception.
RSVP to Blodgett by calling Chef Tim Klauder (NECI 1984) at 802-238-0447
A second opportunity for NECI Alumni to get together!
Join us at the Research Chefs Association Annual Networking Reception on Sunday, May 18th from 6:00 PM - 8:00 PM
Location: Union League Club of Chicago
Address: 65 West Jackson Blvd , Chicago, IL
Contact: Kena Sanders, 678-303-2957, ksanders-at-kellencompany.com
Price: No charge; no rsvp required
Annual RCA Networking Reception during the NRA Show. Business attire (no jeans, no sneakers). Members and non-members welcome.
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: Continuing 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
By David Hale, Director of Career Services
While the news of the economy is very unsettling, Career Services is fielding a radically increased quantity of calls from all sectors of the industry. There are a couple of factors playing into this increased volume of interest for our students and alumni:
Immigration and the work force: At this point, most of the callers are seeking line level staff in seasonal spots. Sure, it is the time of year, but there are bigger issues involved. The Federal Government has cut the availability of temporary working visas. This has affected all of the traditional properties that rely on this important labor force, but it will also start to have an effect on food pricing as the crops become ready for harvest. Understanding how this will impact your work is really important moving forward.
Food Service and the Economy: I just finished a long interview for the Boston Globe regarding "recession-proof professions." Researching for this interview only solidified the anecdotal evidence that we live with every day. According to historical data - we have all chosen to work in one of these professions. There are, however, facets of food service that are more viable down the road than others. If you have not done so already, this is an important time for you to take stock of where you are professionally and financially and maybe start to investigate areas of the industry you may not have considered in the past.
• Non-Commercial Food Service (school/university, healthcare, corporate) has become the most competitive facet of the industry in regards to pay, benefits and quality of life. Food quality is at the heart of this growth as each facet competes for students, doctors, nurses, staff, etc. NECI alumni, with our high regard for food quality, are perfectly poised to jump on some amazing work in this non-restaurant segment.
• Prepared Foods: No matter what the economy is doing, people have less and less time to cook, yet there is an increasing desire to eat at home. In 2007, Americans spent more money on food at home than they did eating out. Markets and creative entrepreneurs are tapping into this trend by offering high quality food in many forms for people to take home. There is high demand for clinicians who can bring the aesthetics and flavors of fine cooking to great food to-go.
• Local and Sustainable: No rocket science here, but the buzz is now everywhere and many of the restaurauteurs are looking for cooks and leaders who can build relationships with local producers and take advantage of what the landscape has to offer. This has been at the heart of NECI's model for so long, it seems old hat, but the ideals our alumni have been taught are a valuable commodity to many.
Other stuff from Career Services: We are now moving on the new and improved Job Posting Board with the changes in: relevance of postings, multi-function search ability, etc. We do not have a timeline for implementation, but having just met with Mark Peal, NECI's webmaster, I can state with confidence that this is no longer just talk. It is very exciting and I know Diane will keep you updated as well.
For those of you who ever worked any of the larger events: Mozart/Governor's/National Guard or Dartmouth... we are at it again - we are gathering the students and pulling prep from every outlet for Dartmouth-Hitchcock's Fundraising Gala. I know these events are memorable for me, and I always reflect on the events of the past, the near misses and ultimately the success of so many students pulling together amazing results. I am a little rusty and out of shape, but we will make it happen again for 600 people on Saturday evening. Wish us luck and yes...the morels will be cleaned in advance!
Be Great!
"Shining Star" Needed! Executive Sous Chef
Upscale restaurant located in large city in GA is looking for a talented and creative assistant to the Chef.
This person must have the latest trendy food knowledge, wine skills, culinary degree and motivation to work toward continued creative success. Must be skilled to possibly take over for the chef in the future. This restaurant opened its doors in March of 1999 as an intimate neighborhood eatery serving a menu inspired by the seasons. They strive to serve simple, elegant food, paired with a stellar wine list and professional service. Chef uses specialty purveyors from all over the nation to get the best quality ingredients, whether it's oysters from Seattle, foie gras from the Hudson Valley or fresh seafood flown in from the M.F. Foley Fish Co. in New Bedford, Massachusetts. Their goal is to treat all of our patrons as we would guests in our home.
Hours of Operation - Dinner
Monday - Thursday: 5:00pm - 10:00pm
Friday - Saturday: 5:00pm
Salary: 50-60K
Please email resume to Bedelia von Paulhus
Bvon3@yahoo.com>Bvon3@yahoo.com or call 252-635-1983
Participating in the International Culinary Tourism Association conference in New Haven, CT, Jim Glanville (General Manager of The Inn at Essex), Cathy Williams (Director of Leisure, Travel and Marketing), and Jennifer McConnell (NECI's Director of Continuing Education) decided to forgo the hotel fare and seek out some of New Haven's finest dining. Following the recommendation of several locals, they made their way to Zinc on the New Haven green, only to discover that 2003 Essex Culinary grad, Keith (KC) Ruttan was the sous chef! Still raving about the smoked scallops, Jen admits that just talking
about the dish makes her mouth water! www.zincfood.com
Chef Dan Tabor was visiting his folks in the Pine Bush, NY area in April and visited NECI graduates Phil Hopkins and Michelle Sweeney Hopkins (both 1999 Essex Culinary) at their restaurant, Culinary Creations Confections and Cafe. "It's really a great place! They just had a wonderful review in the area paper, and are really busy!" Originally planning on running a bakery café, the Hopkins now serve dinners on weekends. www.culinarycreationscafe.com
While on vacation in North Carolina, Alumni Relations Director Diane Lisevick and friends visited the newly opened bistro Savoy in Raleigh, co-owned by NECI grad Marshall Smith (2004 Essex Culinary) and his brother, Peter Gibson. Lunch and dinner are served in the traditional French bistro spirit. "Not wanting to duplicate any menu items in our order, the four of us consumed a tremendous amount of food... sharing and tasting each other's appetizers, salads, entrées and desserts. And it was all fabulous!" www.restaurantsavoy.com
1989
Greg Lang (Montpelier Culinary) is Sous Chef at the Killington Grand Resort Hotel in Killington, VT and is very active in the Central Vermont Chefs' Association.
1986
Jared Steiner (Montpelier Culinary) lives in St Leonards on Sea, England (he's been in England for 12 years). He runs a 30 bed private hospital in the southeast part of the country.
1988
Damon Lapas (Montpelier Culinary) is chef/owner of The Barbecue Joint in Chapel Hill, NC and has been featured on Food Network's Tasty Travels with Rachael Ray and BBQ with Bobby Flay! His recipes can be found on www.foodnetwork.com/food/recipes. He also fed Anthony Bourdain some deviled oxtails about five months after opening in 2002. Damon reports that they are moving into a new space, 3900 square feet, with a wood fired grill, "cool room" butcher shop, 100 seats, and a bar.
1990
Paul Lynch (Essex Culinary) will attend the National Restaurant Association convention in Chicago this month. He will sit on a panel with Rick Bayless to discuss "The Hottest Trends in Healthy Dining."
1992
Michael Bauer (Montpelier Culinary) is the dining services director for the Grand Traverse Area Catholic Schools. He was featured in an article in the Traverse City Record-Eagle. Having banished processed and prepackaged foods from the kitchens, he serves up homemade soups such as lentil and sausage, potato-leek, tomato-based chickpea, and tomato, spinach and Swiss! He's also got the kids eating whole grains like bulgur and quinoa!
1993
Matt Rapposelli (Montpelier Culinary) is the Executive Chef at Ohio University. He had his own shop for 11 years prior to joining the University, where he's been for two years. He has five other chefs on staff, but will need many more as changes and budgets allow. He oversees a dining services staff of about 200 union employees and over 1000 student employees, feeding over 7000 students a day in five dining halls. Ohio University is the 13th largest self operated university food service in the US!
1994
Chris Edelman (Montpelier Culinary) wrote in. After a whirlwind career in several NYC classical French restaurants, he moved to Kennebunkport, ME and opened Two Dock Square, a little bistro with an oyster bar and patio. After four years, he and his wife moved to Boston where he is the owner and fishmonger of Seafood Specialties in South Boston.
1995
Joe Malone (Montpelier Culinary) wrote Chef Michel that while he's been out of the culinary industry for awhile, he did help a friend at the National Tennis Center in Queens, NY with two bar mitzvahs and a Casino night.
Steve Ingersoll (Montpelier Culinary) is a chef/instructor at the Coastal Georgia Community College in Kingsland, GA. He recently met up with Tim Klauder who was in GA on business.
Pauline Lagdameo (Montpelier Culinary) wrote in from the Philippines! She was the judge representing the Philippines for the Valrhona Asian Pastry Cup (and was the only female judge). Ten countries competed in the event, which was held at the Mandarin Oriental Singapore Hotel. Contestants had to prepare ten plated desserts, one chocolate cake, a sugar showpiece and a chocolate showpiece, all in eight hours!
1997
Joe Gudonis (Essex Culinary and 2006 BA Food and Beverage Mgt) is the banquet chef at the Buck Hotel in Feasterville, PA. www.thebuckhotel.com
1998
A mini NECI community exists in the kitchen of Plate World Cuisine in Colorado Springs! Executive Chef Ryan Blanchard (Montpelier Culinary), Executive Sous Chef Greg Champagne (2000 Montpelier Culinary) and Pastry Chef Amanda Garfield Champagne (2000 Montpelier Culinary) form the team which was recognized recently for the restaurant's design and menu. Ryan is also Executive Chef at Walter's Bistro in Colorado Springs. www.platecolorado.com and www.waltersbistro.com
1999
Phil Hopkins and Michelle Sweeney Hopkins (both Essex Culinary) and Michelle's sister, Faith Loeser, are chef/owners of Culinary Creations Confections and Café in Pine Bush, NY. www.culinarycreationscafe.com
William Klein (Essex Culinary) is Executive Chef at Fig Bistro in Asheville, NC. www.figbistro.com
Frank Giglio (Montpelier Culinary) has written in about his doings! He just spent the past ten months at the Tree of Life Rejuvenation Center in Patagonia, AZ as a live food chef instructor. He has lived on a raw food diet for the past two years. He is doing one on one nutritional counseling as well as private cheffing, and works on a family farm. He is also training for the 100 mile endurance trail race (non stop) in South Windsor. www.rawfoodfrank.wordpress.com
2000
Desi Bourgeois (Essex Culinary) wrote in. He is moving to the Austin, TX area and would like to connect with local alumni. He works for Aramark in the business services/corporate dining line. You can reach him at Bourgeois-Desi-at-aramark.com
2001
Theresa Tre Cushing (Essex Culinary) is the Executive Pastry Chef at Restaurant Heather in Mashpee, MA. The restaurant celebrated their grand opening on August 19, 2007. www.restaurantheather.com
Noah Schwartz (Essex Culinary) is the Executive chef at The Seafood Barge in Southold, NY. www.seafoodbarge.com
2003
Keith KC Ruttan (Essex Culinary) was the Sous Chef at the Edgartown Yacht Club on Martha's Vineyard for three summers. Moving off-island, he is now Sous Chef at Zinc on the green in New Haven, CT. www.zincfood.com
2005
Melissa Frechette (Montpelier Culinary) is on a sabbatical from cooking and is raising her son. She has moved back to Bennington, VT and works in the registration department of the Bennington Hospital.
2006
Karen Chia-Yin Ho Kirkup (Montpelier Culinary) is the pastry assistant and GM cook at Icarus in Boston. She plans to stop working in July, when she will be 7 months pregnant! www.icarusrestaurant.com
Andrew Loy (Essex Culinary) is back home in Singapore. He set up a bakery (House of Goodies) in June of 2006, specializing in biscotti with a Singaporean flair. In 2007 he opened Café Fahrenheit, featuring contemporary Italian and French cuisine.
www.cafefahrenheit.com.sg and www.houseofgoodies.com.sg
2007
Jaison Burke (Montpelier Culinary) was named Head Chef at The Upstairs Restaurant in Charlottesville, VA.
Tony Palmisano (Montpelier Culinary) is the Sous Chef at the Metropolis Café in Boston. His girlfriend, Alicia Laliberte (Montpelier Culinary) is Executive Pastry Chef at the Boston Hilton! www.hilton.com
Brandon Arms and Molly Loveday (both Montpelier Culinary) work at Clio in downtown Boston! www.cliorestaurant.com
Aran Goldstein (Montpelier Culinary) is on leave, returning as sous chef to Liberty Hotel in Boston in the fall, 2008. www.libertyhotel.com
Bekah Angoff (Montpelier Culinary) is Sous Chef at Church, a restaurant and music venue, in the Fenway neighborhood of Boston. www.churchofboston.com
Andrew Hunter (Montpelier Culinary) is at Craft Dallas, owned and operated by Tom Colicchio, and serving American contemporary cuisine. www.craftrestaurant.com
2008
Natasha Shariff (Essex Culinary) is working at Ame at the St Regis Hotel in San Francisco. It is a privately owned restaurant located in the hotel owned by Hiro Sone and Lissa Doumani who also own Terra in St. Helena. Both restaurants are rated one Michelin star. www.amerestaurant.com
