I am back in the office after a wonderful three week trip across the country, picking up a Citroen in Des Moines, Iowa, and spending a wonderful evening in Iowa's capitol city with NECI alumni at the Azalea Restaurant eating Chef Sean Wilson's (AOS 2004) many tasty appetizers until we were stuffed. Those NECI alumni consisted of Sue Hoss (AOS 2007) who has started her own media company producing short cooking videos for grocery stores, among other clients; her assistant, Lisa Grasso Siebenbrodt (AOS 2004); Juli Hale (AOS 1999, BA FBM 2000) who continues to develop and test recipes for "Better Homes and Gardens" as she has done for the last nine years, and Terrie Kohl (AOS 1998) who teaches classes, caters and serves as a personal chef for a family in the area.
Then on to Iowa City where we dined at Devotay and brought back Kurt Friese's (AOS 1992) latest farm-to-table magazine, Edible Iowa River Valley. And then to the Twin Cities. Lunch at the Fire Lake Restaurant was fabulous especially because Executive Chef Paul Lynch (AOS 1990) made sure that we ordered all the great items on his menu. And, finally, a birthday dinner with daughter, Dudley, and writer friend, Charlie Baxter, at the D'Amico Kitchen where Executive Chef John Occhiato (AOS 1999), made sure that we had the best waiter in the house (also a cook trained at a culinary school in Italy) who recommended his favorite dishes. Once again, the food and wine were outstanding.
What a way to travel! I highly recommend that you take the time to patronize the establishments of your fellow alumni. You can count on good food and attentive service whenever you make yourselves known. And you can take pride in being associated with others who not only share the same vocational training that you have had but have gone on to distinguish themselves.
While traveling my replacement, Skip Myers, tendered his resignation, for personal reasons. I think that he was originally attracted to NECI because he saw its potential and knew of its reputation. That judgment from someone new to the organization reassured everyone at the school that, in spite of recent challenges, NECI cannot only endure but prosper if it husbands its resources and deploys them with intelligence.
What do we do now? NECI is an unusual institution with a collaborative culture and an educational model that is not commonplace. The alumni understand this because they have experienced it firsthand. Our plan is to continue to hire people who can develop a similar appreciation for our unique school. The board will be meeting at their regularly scheduled board meeting to discuss alternatives and next steps for succession planning.
All the best,
Fran
Letter from your Alumni Association President
Good People, Good Food...
This month's letter was easy for me to write. My wife is in her home country, Romania, visiting family and has sent me many photos of them enjoying all the local produce, meats, etc. that they can find right behind their home (literally in the woods behind the house). That is as local as you can get!
These pictures got me thinking…we here in America do not take advantage sometimes of what is right under our noses. There are so many news stories around this month about eating local and what we are eating. Here are a few of the headlines:
1) In LA a class A+ sushi restaurant was recently busted for serving illegal Sei Whale on its VIP menu for over 10 years. The closure (of my local favorite sushi restaurant), was a direct result of the covert report "The Cove," a documentary reporting on Japanese fisherman who capture dolphins and other sea creatures to sell on the black market. I would have never thought that my favorite sushi bar was directly linked to these types of practices and making tons of money from selling, what many consider a delicacy.
My question is why did it take 10 years for someone to realize they have been serving mammal?
2) Jamie Oliver's new show "Food Revolution" raises awareness of how poorly we are feeding our kids (and ourselves). My question is why didn't we see and act on what we are doing to ourselves and our children by way of food?
3) The good news is that I have read, seen, or spoken to numerous chefs and restaurants, including at NECI, who are serving and pushing "farm-to-table" or "localvore". This is becoming very popular in the industry and is finally getting the press it deserves.
It is so important to know where our food is coming from and what is happening in the food chain. Instead of what many of us do, just EAT! Some points to remember and ask yourself: Generations ago, we had to rely on what we could find or cultivate in our backyards, as there were no trucks to deliver food. Schools actually had 'apples' and 'greens' on their menus. It seems to me that ordering, buying and receiving food has gotten too easy. When is the last time you visited a local farm? When is the last time you had lunch with your children at school to see what they are eating?
But if we don't know where our food comes from, or who grew it, or how it was grown, then how can we make good decisions that will benefit ourselves, our families and our communities? We can start by consuming local, but we must extend this even further. Get to know the farmers, companies, producers, and distributors that are in your region. Find and promote the quality ingredients instead of just ordering and consuming products that you know nothing about. It's time to take a look at what's close to us and figure out how to take care of each other by supporting these farmers, producers and purveyors. Our children and our selves will be better for it.
I could go on and on about this subject, but in closing: Good People, Good Food! Cheers!
All the best,
Hunter Satterwhite
AOS Culinary Arts 2000
Connecting the Dots Towards the Future
When Jeffrey Amoscato (AOS Culinary Arts 2002, BA HRM 2005) was growing up, his aunt had a local cooking store and school. At the young age of eight he started to take cooking classes for kids and sit in on cooking classes for adults. He knew at an early age what he wanted to do. It didn't take long for Jeff to find himself working in restaurants while in high school and as soon as he graduated from high school, Jeff enrolled at NECI. NECI appealed to him because of the two internships and the real world working environment of NECI Commons.
Knowing how important it is to make connections, Jeff asked Chef Michel LeBorgne for help getting his first internship at Le Cirque 2000. While working at Le Cirque 2000, Jeff met another NECI grad who had contacts in Italy. By connecting the dots, he was able to secure his second internship at Ristorante San Domenico, a small 2 Michelin starred restaurant in Imola. For both internships Jeff made a 5 month commitment to the restaurant in order to learn as much as possible. The 700 required hours of the NECI internship were over in just a few months, but Jeff didn't want to waste the opportunity to learn. In fact, while in Italy he lived above the restaurant and worked every service - definitely more than 700 hours of work!
Upon his return from Italy, Jeff landed a job as a line cook at Jean-Georges Restaurant, first as a tournant in the Nougatine kitchen. In five months Jeff moved up to Garde Manger and then Fish Commis in the main Jean-Georges kitchen. During the 12 months he worked there, Jeff learned a lot about the world of fine dining but realized this was not his final destination in the restaurant world. Being eager to continue learning, Jeff took a night class at the French Culinary Institute on Food & Beverage Management.
The night class only whetted Jeff's appetite to gain more knowledge about the restaurant industry. Perhaps working in the kitchen wasn't all that he wanted to do. He began to see the value of going back to school and earning his BA. So in the fall of 2003 Jeff returned to NECI for the Hospitality and Restaurant Management Bachelor's program.
When it was time to find his HRM internship, Jeff knew what he had to do - work his contacts. It wasn't going to be just luck that landed him the perfect internship. Jeff had a classmate who had worked at Gramercy Tavern (a Union Square Hospitality Group restaurant) who told him how great it was to work for USHG. Jeff had a few specific goals for this internship: he wanted to return to New York City, preferably in a downtown restaurant and he wanted to work at a fine dining restaurant. All of his research led him to conclude that Union Square Hospitality Group was the company for him. But that still didn't land him a job. Jeff used all of his persuasive powers to gently but persistently let USHG know that he was the one for them. Calling, visiting, and calling and visiting again, they finally offered him an internship with their newest project at the Museum of Modern Art. Although he was back in midtown he knew the rest of the experience would be a huge stepping stone.
Jeff worked for USHG to open the restaurant and cafes for MoMA. It was an excellent opportunity to learn many different aspects of the industry, including fine dining and high volume quick service cafes. "I would work on sourcing fine stemware one day and then need to figure out how to move 1,000 people through a cafe the next. I couldn't have asked for a better internship." Once everything was up and running, Jeff was hired as a floor manager for the Bar Room, the casual front room of The Modern.
Jeff enjoyed his transition to the Front of House and never thought about leaving to go back to the kitchen. Then, about a year later, the Director of Purchasing position for all of the restaurants in MoMA opened up and a colleague suggested that he should consider it. This was a completely different job; however, Jeff's mix of culinary BOH and FOH management experience gave him an outstanding perspective on how to get the job done. Though he had never reached a position of management in the kitchen or been a general manager of a restaurant, he knew he had the foundation to take the job because he understood both sides of the restaurant. And his BA degree from NECI gave him the financial basics that he needed.
Within 18 months of taking the internship with Union Square Hospitality Group, Jeff became the Director of Purchasing for the restaurants at MoMA. He worked hard to organize and streamline a dysfunctional department that was vital to all restaurant operations. Two years later he was reaching out to the corporate office encouraging them to look at opportunities for group purchasing with the other restaurants in the group. Corporate noticed Jeff and his work and when an operations position opened up in the corporate office they knew who to turn to. Jeff became the Purchasing and Systems Operation Manager for USHG.
Since USHG restaurants are chef driven and independently run there was little group purchasing happening when Jeff moved to the corporate offices. Jeff quickly saw there was significant buying power that wasn't being harnessed. He began collecting data, analyzing purchasing habits and looking for opportunities to make a financial difference. Purchasing at this level goes far beyond food and beverage. Kitchen equipment, restaurant linens, disposables, printing, and even garbage were all areas of opportunity. By creating relationships with individual companies and vendors he was able to create programs that benefited USHG.
Jeff never imagined the turns that his life would take to get him to where he is today. He's planning to stick around to help USHG continue to grow. There are several projects and new restaurants on the horizon and he wants to be part of that future.
A key piece of advice Jeff received early on was to work hard if you want to move up. At no point should you just assume that the next job is yours. Jeff recommends that finding a good mentor, someone who believes in you and is willing to invest in your growth, is key to moving up in your career. Over the years, Jeff has had 2 key mentors and is currently working with a third. Each mentor brought something to the relationship and when goals were achieved or changed Jeff would move on to someone new. All those connections he made over the years, the relationships he built and the contacts he kept were instrumental to creating the opportunities that allowed him to succeed. Who knows what the future holds, but Jeff knows he will follow the path as it appears before him.
NECI Alumni Association Seeks Board Nominations!
Do you care about NECI and its future? Want to make a difference? Are you willing to reach out to NECI's students and interns? Want to work with similarily committed grads to support NECI? If so, consider running for a position on the Alumni Association Board of Directors!
Board members meet by conference call once a month. Current initiatives include the Alumni Ambassador Program, selecting NECI's annual Distinguished Alumnus and developing alumni programming, including planning this year's 30th Anniversary Alumni Reunion.
To nominate someone, complete the brief nomination form. Nominations will be accepted until Friday, May 21st. All alumni will be able to vote for their choice for Director in June. If you have any questions, contact the Alumni Relations Director, Karen Nevin or Association President, Hunter Satterwhite.
Start making plans to return to Vermont for NECI's 30th Anniversary Alumni Reunion, Sunday, August 15 - Tuesday, August, 17, 2010.
What will be some of the highlights?
On Sunday afternoon, join all of Montpelier for the Great Vermont Community Picnic on the Statehouse lawn. This event is being sponsored by the Vermont Fresh Network with the assistance of NECI. Along with great barbecue, there will be games and music and lots of time to kick back and have fun!
On Monday we will gather for the 30th Anniversary Alumni Banquet! Great food will be prepared and served by the students and you will get a chance to visit and celebrate being an alum!
Tuesday, we will take off for a Discover Vermont Tour. The tour, hosted by the Center for an Agricultural Economy in Hardwick will include a visit to the High Mowing Seeds Trial Gardens, a tour of Vermont Soy and lunch at Claire's Restaurant.
All the information you need for the reunion can be found at the Alumni Reunion 2010 webpage. Registration will begin in mid-May
Make sure you check back often to see what is up, and start making your plans to be in Vermont in August! It's going to be a great time!
by Alec Bauer, Essex 2001
I tend to think that my career in the restaurant industry started normally. My first job was bussing tables at the local Chinese restaurant. I had plenty of time spent cooking during college, finally attending culinary school years later, some quality internships and I was on my way to becoming a chef. Or so I thought. Somewhere along the line though, I grew as interested in some of the industry's allied vocations as I was in food and cooking. For me that meant kitchen design.
Turns out there is a whole other industry just as fixated on restaurants as we are, except they're the ones who design, furnish and build them. I had no experience with this side of the business before, and it was fascinating to me. I thought I could use my years of professional cooking experience to my advantage, and I was right.
Although I'm focused on custom kitchen, restaurant and bar design, my job doesn't end there. As a foodservice consultant, I work with restaurant owners to plan their facility, streamline their existing operations, trim (or expand) their menus to cut food and labor costs, assess remodeling budgets and much more. It's extremely important for your kitchen designer to have had a great deal of experience cooking. Who else knows how to plan a kitchen in a safe, hygienic, efficient manner? And talk about equipment and fun kitchen tools! I've seen and learned more about different types of cooking equipment in my time as a consultant than I ever did as a chef.
There was a time - long ago - when I mistakenly assumed that only failed chefs or sell-outs became consultants. While it may stand to reason that only a chef can run a kitchen, there are myriad ways in which only a consultant can help your bottom line.
That being said, I do have a non-traditional background compared to most other consultants. My experience in the kitchen and as a restaurant operator gives me a competitive advantage over many others in my field who have surprisingly short cooking resumes. It may seem odd that I would be here encouraging others to consider filling my little corner of the industry, but I know there are a great many projects out there.
And at the end of the day it's all about the guests. More knowledgeable and experienced consultants make for better restaurants, more successful kitchens, and hopefully, happier clients. Isn't that what we're striving for in the service industry?
It wasn't an easy transition for me, from cooking all day and night to doing what I am now. I spent a great deal of effort enrolling in classes at night while cooking mornings and weekends, taking shifts in an otherwise un-inspiring hotel kitchen because the hours were flexible while I gained invaluable experience working for other consultants. But the payoff has been worth it.
In the meantime I've been afforded some great and interesting opportunities along the way. I've designed and remodeled Michelin starred kitchens here in San Francisco, worked on resort projects in Mexico City, Miami and Costa Rica, participated in the design and construction of casino kitchens in Mississippi, Atlantic City and Las Vegas, built winery kitchens in Napa and Sonoma Valleys, helped revitalize a new culinary corridor in Oakland, CA, and had the great fortune to be able to work with some fantastic chefs along the way.
While getting out of the kitchen certainly isn't for everyone, it's important to remember that there are a great many ways in which a culinary school education can come in handy.
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A former Editor of the NECI student newsletter, Alec Bauer took Chef Michel LeBorgne's Shiny Shoe Award when he graduated from Essex in 2001. He now resides in the San Francisco Bay Area where he is currently enjoying a bit of down time after building nearly $4 million worth of kitchens in 2009-2010. His consulting firm is Kitchen, Restaurant + Bar Specialists and can be found here: www.krbspecialists.com. He's always happy to hear from the NECI community.
Brenda Furber's New Adventure
Mark Molinaro (AOS 1998), Director of Career Services, has announced that Brenda Furber, Assoc. Director of Career Services, will be leaving NECI at the end of June. Mark notes that Brenda has made a huge impact on the lives of so many NECI students over her 20 year career, including helping him to decide on his career path 15 years ago. "Brenda has done an incredible job supporting, fostering, counseling, listening, challenging and literally, pushing, thousands of NECI students to go out and do their best. We are going to miss her."
Brenda sends her own message to all of NECI's alumni:
NEW ADVENTURES
"It has been an incredible 20 years at NECI and I have so many memories. My greatest pleasure has been working with all of you. All of you have touched my life in so many ways. As you go on in your careers remember to love what you do and follow your dreams.
I will miss all of you and my colleagues but I am looking forward to this new phase of my life. My husband and I will be moving to New Mexico. We are looking forward to experiencing the culture and cuisine of the Southwest. I will be leaving NECI at the end of June. If you are ever in New Mexico my door is always open
Stay in contact with NECI and let us know of your adventures."
Best Regards,
Brenda Furber
In mid March, NECI surveyed a group of alumni to gauge interest in taking single on-line courses that are included in the Bachelor of Hospitality and Restaurant Management program. Potential courses include: Financial Management; Food Systems, Inventory Control and Sanitation; Marketing Theory and Research; and Accounting and Financial Analysis. Strong interest was expressed for all four courses. We are in the process of determining a schedule for these classes and will keep you informed with details along with the process for enrollment.
For more information about the BA HRM visit our website at: or contact an Enrollment Specialist.
The Garlic Press - NECI's Student Publication
NECI faculty and staff have resurrected the student publication, The Garlic Press. The first edition of the Garlic Press was a collaborative effort of NECI faculty and staff who both teach writing and want to promote writing and the arts at NECI. Their purpose is to showcase the diverse talents of NECI students and encourage others to share their work in future editions.
Completely written by students, this publication is a celebration of the Arts at NECI - because NECI is more than Culinary/Baking & Pastry/Hospitality. It is ART too. Enjoy reading the first edition!
NECI student wins People's Choice at Calif. Competition
BA Culinary Arts student, Peter Clark, won the People's Choice Award and a $3,000 cash prize during the S. Pellegrino Almost Famous Chef Competition!
The national finals were held in Napa Valley, Calif., in March. Peter was the New England regional winner, which earned him the opportunity to compete against 10 other regional champions from around the United States, Canada, Puerto Rico, Mexico and Italy.
Peter had to prepare a 200-small-plate tasting portion of his signature dish, Pan-roasted Halibut (with Swiss chard ravioli, pumpkin-chestnut puree, cider vinegar beet reduction) for each guest attendee, celebrity chef judge and media to sample. The guests voted for their favorite dish based on flavor, texture and presentation of the food, as well as the personality of the competitor. Click here to read the local article from the Burlington Free Press on Peter and the competition.
Congratulations Peter! You make NECI proud!
We have been colliding with Alumni all over the place! It wasn't only Fran who met up with alumni this past month.
NECI was a major player at the Burlington Food Show in March and our students were everywhere: cooking sliders for Highland Beef, preparing displays for the Reinhart FoodService booths, and putting on a cooking competition. Chef Michel even put on his famous "chicken demo!" But it was at the NECI booth where all the action was. Alumni stopped by all day, including:
David Allen (AOS 2003)
Scott Choiniere (AOS 1992)
Maria Garrido (2009)
Marcus Hamblett (AOS 1995)
Brian Hofmann (AOS 1997)
Chris Lavalette (APS 1999)
Jake Williamson (AOS 2005)
Mark Berry (AOS 1989)
Chuck VanDerburgh (AOS 1989)
Scott Wagner (AOS 1992)
Eleven Vermont alumni also gathered on Sunday, April 11th at NECI's Main Street Grill. Hosted by Martha Franklin (AOS 1987), guests included:
Rehan Ahsan (BA FBM 2004) and his wife Lindsay
Tom Bivins (AOS 1991)
Joshua Duda (AOS 1996)
Jeff (AOS 1994) and Shari Shrago Dutton (AOS 1991) and their kids Hunter and Anais.
Artie Fleischer (AOS 2005)
Erin Judge (AOS 2005)
Scott Keller (AOS 2001, BA FBM 2004) and his wife Stephanie.
Ben (BA FBM 2006) and Amy Willis-Becker (AOS 2001) and their son Harry.
What a great time we had!
Chocolate Product Development Specialist
Since 1983, Lake Champlain Chocolates has amazed our customers with fresh, all-natural chocolates from Vermont. We are seeking a creative, knowledgeable and skilled chocolate professional to join our award-winning team of artisans. A passion for high-quality, natural ingredients and enthusiasm for chocolate is required. This position reports directly to the President and is responsible for creating, developing and evaluating new & existing products. Ideal candidates will have the scientific knowledge and artistic skill to blend the technical and creative elements of chocolate making within a specialty food, manufacturing setting. At least five years experience working with chocolate/pastry. Background in culinary arts and/or food science, desired.
To Apply: Send cover letter, resume and list of 3 professional references to: employment-at-lakechamplainchocolates.com.
More information: www.LakeChamplainChocolates.com
IN MEMORIAM: Paul S. Pidgeon
Paul Pidgen (AOS Culinary Arts 1998), 32, died Friday, April 9, 2010 as a result of injuries sustained in an ATV accident. Paul had recently been rehired as sous-chef at the Huntington House Inn in Rochester, Vermont. Paul was a popular local chef who was looking forward to working once again with his friends at the Huntington House Inn. You can read the complete obituary and express condolences at: Barnard Funeral Home.
The only way we know what you are doing is for you to tell us! Send your updates to me at karen.nevin-at-neci.edu and let me what's going on. I'dlove to hear from you and promise your news will be included in the next newsletter! Don't forget to send photos!
2009
Louis Eguaras (BA HRM) let us know that his new book, "101 Things I Learned in Culinary School" is coming out in May! You can pre-order the book at Amazon.
Kayla Maniery (BA Culinary Arts) sent us a note on what she's up to these days. Kayla is pleased to report that she is the Executive Chef of the Post Road Tavern in in Ogunquit, Maine. The Tavern is a British pub that serves British style food and also good homemade comfort food. Everything is cooked from scratch and they also smoke their own foods. Kayla says the restaurant opened in 2008 and by October 2010 she will be part owner! That's one way to put your new BA to good use! Great Job Kayla!
2008
Paulette de la Rosa (AOS Baking & Pastry) is expanding her little empire by opening a specialty retail bakery with her mother in Mooresville, North Carolina. Paulette owns The Whirling Whisk Baking Company which already sells bake mixes in Bloomingdale's stores across the country. Congratulations Paulette!
2006
Jen Bonaccorsi (AOS Culinary Arts) wanted to let everyone know about her new job. She has joined the sales team at The Rogers Collection, in Portland, Maine.
The Rogers Collection works with family-run companies committed to traditional production methods in Italy, Spain, and Tunisian to import their products and distribute them in the U.S. The company has especially close ties to small producers of Extra Virgin Olive Oils, farmstead cheeses, caviar, and a growing portfolio of condiments from a farming family in Tunisia. They also import the venerated Iberico de Bellota from Spain, Serrrano Hams, and a Prosciutto di Parma renowned for its exceptional curing process. Respect for "slow food" and products crafted for quality rather than quantity and made by farmers who work the land and know the soil are the grounding principles at Rogers and Jen looks forward to continuing to get these products to restaurants and gourmet markets across the country. You can contact Jen if you would like to ask her any questions about The Rogers Collection. She can be reached at jen-at-therogerscollection.com. "The mission of Rogers runs parallel to the instruction that NECI taught us about respecting producers who honor the traditional methods of production. I am looking forward to getting more of our products into the hands of people who can appreciate the hard work and biodynamic approaches that went into these goods." Check out their website at www.therogerscollection.com. Congratulations Jen!
Rosalie Quong-Trinidad (AOS Baking & Pastry) emailed Academic Dean Jason Gingold recently. She shared that she has bought a home in Gaithersburg, Maryland with her husband. Though she isn't working in the industry at the moment, she is looking forward to returning soon. Thanks for staying in touch!
Andrew Ruga (AOS Culinary Arts) is the head pastry chef at Canyon Ranch, in Arizona, a world-class health resort known for its health conscious menu. He and his work were recently profiled in the local paper. You can read the article Here.
Danielle Troiano (AOS Culinary Arts) wanted to share with all of you her recent adventure at the 2010 Boston Flower & Garden Show. "My husband Steve and I did a cooking demo at the 2010 Boston Flower & Garden Show yesterday. I am still the Sous Chef at Tomasso Trattoria and he is the Executive Chef at Nashoba Valley Winery. It was called "Cooking from the Orchard" to demonstrate simple recipes focusing on products made at the winery. The recipe was "Wild Striped Maryland Bass with Nashoba Valley Vignoles, Orchard Greenhouse Flowers & Microgreens." We had a great time!" Thanks for writing Danielle!
2004
Phillip Clayton (AOS Culinary Arts, BA FBM 2006) will be the new chef of The Farmhouse Tap & Grill in Burlington, Vermont. The restaurant will feature local foods, local business people, local chefs and - its signature dish - local burgers, gourmet style. Phillip was formerly the sous chef at Trattoria Delia and Hen of the Woods, both in Vermont. The restaurant is set to open in May.
Ethan Holmes (AOS Culinary Arts) is the Executive Chef of Snap Kitchen in Austin, Texas. Snap Kitchen is a new chef-prepared, healthy take-out food concept providing quality, alternative meals on the go.
Sean Morrison (AOS Culinary Arts) recently competed in the Chaines de Rotisseur regional competition. Good luck Sean!
2003
Briar Handly (AOS Culinary Arts) is the Chef de Cuisine of Talisker on Main in Park City, Utah. Talisker on Main recently opened in town and is getting rave reviews. You can read all about it Here.
2002
Scott Masciulli (AOS Culinary Arts) is the chef at the new Italian-American eatery, Casa Nova, in East Brunswick, NJ.
2001
James Clark (AOS Culinary Arts) is the executive chef at WaterScapes in the Marina Inn at Grand Dunes, located in Myrtle Beach, South Carolina.
2000
Hunter Satterwhite (AOS Culinary Arts) is off on a new adventure. He and his wife, Alina, have accepted a new position as personal staff for a well known entrepreneur. Hunter will be in charge of estate management, including personal chef and Alina will be in charge of the house. They will spend 6 months in Montana on a 600 acre ranch and return to Los Angeles for the winter months to manage the primary home.
1997</b)
<b>Jennifer Puccio (AOS Culinary Arts) is the chef at the recently opened Marlowe Restaurant in San Francisco. You can read her interview about opening the new restaurant Here.
1996
Taylor Denegre (Cert. Prof Cooking) let us know that he is now working at the Reservoir Restaurant in Waterbury, Vermont.
Sarah and Matthew Vokey (both AOS Culinary Arts) are the cofounders of Blueberry Acres, a grocery shopping and delivery service aimed at the thousands of vacationers who yearly escape to Maine to rent vacation homes. You can read all about their venture Here.
1995
Kathie Peterson Gathright (AOS Culinary Arts) and her husband are in the final stages of setting up their cooking school in Poitou-Charente, France. The school is called Chez Gautier and looks amazing! Kathie and her husband split their time between France and San Francisco. Check out their website: www.chez-gautier.com.
1994
Robert Mattoon (AOS Culinary Arts) is the new Executive Chef for the Booth Bay Harbor Yacht Club in Maine.
1993
William Fry (AOS Culinary Arts) is the chef at JCT. Kitchen & Bar in west Atlanta where he showcases his passion for "Southern farmstead cooking." Chef Fry was recently featured at the 2010 Hospitality Gala hosted by students in Auburn University's hotel and restaurant management program.
Marsha Hyatt (Culinary Arts) who was baking for the Bluegrass Kitchen has taken over the kitchen at Frütcake, a coffee and pastry house owned by the same folks as Bluegrass located in Charleston, West Virginia. The new operation was recently profiled online. Read the review Here.
1992
David Farrell (AOS Culinary Arts) dropped us a quick email to let us know he has opened Cabezon Restaurant and Fishmarket in Portland, Oregon. He says you can check it out at www.cabezonrestaurant.com.
1990
Daniel Gill (AOS Culinary Arts) is the Program Supervisor for Sodexho foodservice at Champlain College in Burlington, Vermont. Daniel recently sent us student referral of Zach Koerner through the Next Generation Scholarship Program. If Zach decides to come to NECI, he will receive a $1000 scholarship in Daniel's name! Thanks for letting Zach know about NECI!
1984
Linda Schwartz (AOS Culinary Arts) is now teaching at Holyoke Community College.
Alumni who received more than one degree are listed by year of their first degree. Those who attended but did not graduate are listed under the year they would have graduated; or in some cases, the last year they attended. If you have changed your address, have a new job or have other news to share, let us know!
Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu
