I. Message from the President
II. NECI Goes High Tech With Online Curriculum
III. We Have a Winner
IV. Liberty Medal Event
V. Calendar of Events
VI. Donations From Our Alumni
VII. Alumni Notes

November 9, 2006

Greetings once again:

Here is the second edition of the NECI Alumni Newsletter. Thanks to those who gave us their impressions of the first issue. We hope you enjoy the second one, too. Our initial plan was to alternate strictly alumni news one month with a mixture of articles and alumni news the next. You will see that the format for the second issue is the same as the first. That format will continue as long as we have a good supply of articles and alumni news. So, stay in touch. Your successes are what the newsletter is all about. Sandy Webb, Mother NECI for many from the Montpelier campus, is the one you should contact at sandywebb-at-neci.edu. If you have a suggestion for a story, you also may contact Donna Hepinstall at necinews-at-neci.edu.

Best wishes from Vermont,

Fran Voigt

Culinary Professional Development Classes
Stay Ahead of the Curve

Online Internship Program
Keeping up with today’s connected students, we now connect with our Interns in "real time" via an online learning platform. We offer immediate support where needed and keep our interns "in the loop" even when they are away from campus.

Online BA in Hospitality and Restaurant Management
Our Online BAHRM program will debut in November 06. Online learning allows working professionals, alumni and others to enroll as students, advancing their skills and expanding their knowledge while continuing with their lives. Paralleling our on-ground BA program, it allows students to draw from their current experiences and apply them towards a BA from NECI, a recipe for success! For information about the online BAHRM and a free program brochure follow http://www.neci-online.info/fsp or call 866.452.6896, ext. 3520 to talk with an Admissions Advisor

Online Supporting Courses
NECI’s instructors are embracing technology, using blogs, websites, and other e-learning tools to enhance their residency courses. Not all of NECI’s hands-on learning can transfer to an online setting, but opportunities to use technology abound. NECI Online will integrate online course materials to supplement our on the ground course delivery, as well as develop additional courses to be offered online.

Courses in development include:

Nutrition

Sanitation

Theory

Effective Teaching in an Online Environment

History, Flavor & Culture

Sustainable Harvest

Leadership and Communications

Applied Nutrition for the F&B Industry

Menu Engineering

Baking Food Theory

Intro to Visual Art and Design

Continuing Education
Some of the courses listed above will be offered to NECI alumni and to the public. Be sure to contact Peg Checchi at pegc-at-neci.edu if you have suggestions for courses, or even if you would like to teach a course! We welcome Alumni support!

NECI student wins the S.Pellegrino "Almost Famous Chef Competition." Click here to read more.

When former presidents George H. W. Bush and Bill Clinton gathered together in October for a stately dinner, not all of the heavy hitters were at the table. Controlling all the culinary details of the event was a formidable contingent of NECI grads.

Chef-owner Max Hansen (’84), of Max and Me Catering, is the exclusive caterer to the National Constitution Center in Philadelphia where the ceremony honoring Bush and Clinton for their work with the Katrina Fund was held. In August Hansen brought in 1984 classmate Louis Chabot as his executive chef at the center, and the two looked to expert pastry chef and fellow ’84 graduate Robert Bennett for the appropriate impressive finish.

Chabot, who spent nearly seven years as executive chef at Top Notch in Stowe, left a position as executive chef for Sodexho at Franklin and Marshall College in Lancaster, Penn., to take over at the convention center. While he said the college environment was nice for raising his family, Chabot was eager to shift his focus away from the food company’s bottom line and back to quality as the top priority.

"I was responsive because it was coming from Max and here there is great potential for the future," Chabot said. "When I took this job over, one of the issues that wasn’t there was the quality of the food. What we’re striving to do now is improve the operational aspects of it."

"Now that we have a new team in here, it’s definitely on the upswing," Chabot said.

Through Max and Me Catering and a complementary smoked salmon business (Max and Me Smoked Salmon), Hansen has established himself as a chef concerned with quality, simplicity, and exacting preparation, a mindset that suits creating meals for guests numbering 2 - 12,000 and everything in between.

Hansen credits NECI with helping him develop those skills and giving him a strong foundation in the fundamentals of cooking, as did his work alongside greats like Chef Thomas Keller of The French Laundry and former Le Cirque super-chef Sottha Kuhn.

"They taught me how to get the most flavor out of things and to keep things simple," Hansen said. "The more complicated you make cooking, the messier it becomes."

Bennett established his own reputation as the head pastry chef at the internationally renowned Le Bec-Fin in Philadelphia, overseeing its legendary dessert cart. He went on to open his own high-end pastry shop, Miel Patisserie, and is currently the director of operations and executive chef at American Harvest Baking.

During his time as executive pastry instructor at NECI, Bennett created a cake for Ronald Reagan’s second inaugural celebration, a scaled down replica of Capitol Hill, complete with the U.S. Capitol building. Bennett, who recently celebrated his 20th wedding anniversary with NECI graduate Diane Taylor Bennett (’86) and has four children, was the U.S. judge at the 2005 World Chocolate Master Championships in Paris.

Hansen has used Bennett almost exclusively for dessert production at the Constitution Center.

"Working with another NECI grad, it’s a comfortable feeling," Hansen said. "I don’t have to worry about what I’m getting."


Max Hansen
Chef-Owner, Max and Me Catering
www.maxandmecatering.com

Louis Chabot
Executive Chef, Max and Me Catering
www.maxandmecatering.com

Robert Bennett
Director of Operations and Executive Chef, American Harvest Baking
www.americanharvestbaking.com

Click here for more information about the Philadelphia Liberty Medal.

Food Show – New York:
On November 11-14, NECI will be exhibiting at the International Hotel/Motel & Restaurant Show, in New York City, the world’s largest showcase of all facets of the hospitality and restaurant industry. The show draws more than 35,000 attendees and features over 1400 products and services industry wide. For more information visit www.ihmrs.com.

Benefit for NECI Graduate competing in the Bocuse D’Or in France:
On November 13, NECI is co-hosting with Rancho Bernardo a fundraising event  NECI Grad, Gavin Kaysen, winner of the Bocuse D’Or in Chicago, and on his way to compete in the International competition in Lyon, France in January 2007. Macy’s of San Diego is donating the cooking theater which can hold over 100 guests. Tickets for the event will be $100, and proceeds of the event will help pay for Gavin’s training for the event and transportation to France.

Chef Michel and Gavin, along with other NECI alumni, Randy Lewis of Matanzas Creek Winery, Doug Weldon of Bistro Jeanty and James Houghton of Trinchero Winery will be cooking up a 4-course dinner paired with wine for this amazing event.

Thank you to all that have donated to the NECI Scholarship Fund. Below are the names of those who have contributed since June 2006.

Timothy Klauder
Gail Benson
Carmen Allen

Where Are They Now?


1985

Carmen Allen, Montpelier graduate, is Executive Chef at Dartmouth College in New Hampshire. She attended the alumni meeting in June in Stowe, VT.

1986

Diana Alspaugh, Montpelier graduate, Concept Development Chef of Aramark Innovation Center in Philadelphia, PA.

1987

Jeffrey P. Miller, Montpelier graduate, has completed his doctorate in Education at Colorado State University and is now Assistant Professor and Program Coordinator for the Restaurant and Resort Management Program there.

1988

Michael and Jennifer (Schultze) D’Ascenzo, Montpelier graduates, opened their cafe Jennuine Cakes and Cafe in 2003 with Michael specializing in cafe lunch and catering and Jennifer in decorated cakes and wedding cakes.

1990

Sandie Marchitelli, Montpelier graduate, is now working as a part time chef and house manager for Jeremy Jacobs in New York, owner of the Boston Bruins Hockey team and Delaware North Company. He also has interests in several other venues such as the National Park System food services.

1992

Robert Regeczi, Montpelier graduate, Executive Chef at Hopesway Cafe and Catering in Ithaca, New York. He?s been part of this Hopesway Cafe growth for the past 12 years and has been a major part of the renovation which now provides off-premise catering services as well. A large part of their business is with Cornell University. For more information, visit their website: hopesway@hopesway.com. As Bob says, "Even though I have a fancy title, I still do some of the grunt work every day. I haven’t forgotten my NECI heritage. Thanks for the help."

1994

Randall Henson, Essex graduate, is now pursuing another type of creativity after graduation from NECI. He has appeared in WCAX-TV Vermont’s Own promotion and shared his love for furniture making, particularly Windsor Chairs. He works true to the centuries old methods of construction to build these fine and durable pieces. Randall demonstrates and teaches this art of furniture making at the Shelburne Museum in Shelburne, Vermont, and also at the Canterbury Shaker Village in Canterbury, NH. Visit his website at: www.randallhenson.com.

1995

Ricardo Mesorano, Essex BA graduate, is the Multi-Unit Food Service Director for Aramark Corporation at the Walt Disney World Resort.

Francesco Esposito, Montpelier graduate, is Director of Culinary Development at Aramark Corporation in PA.

David Cuntz, Montpelier graduate, after spending 12 years in Louisville, KY, rising through the ranks at the four-star Equus Restaurant, an opportunity presented itself to Chef David and his family at the Mahogany Grille, the Strater Hotel’s premier dining destination in Durango, CO. Chef David is now Executive Chef and Food Operations Manager there. Check it out at www.mahoganygrille.com.

Casey D’Arconte, Essex graduate, is now chef-owner of The Breakfast Place in Attleboro, RI. He has fashioned a menu with eight varieties of eggs Benedict along with a jazzed up menu for all breakfast seekers who enjoy breakfast brunches.

1996

David Eyler, Montpelier graduate, Chef-owner of Miller’s Cafe and Bakery in Littleton, NH. Find him at: www.millerscafeandbakery.com

Emma St. Germain (Tillotson), Montpelier graduate, has left the culinary world for a career in nursing, earning her BS in nursing this December. However, her husband is working at Al Forno in Providence and she still has love and interest in her first passion.

Orrick Nepomuceno, Essex graduate, is VP of Business Development for Dick Wray Executive Search. He opened the new office in Raleigh. NC, where he specializes in executive placement in the chain restaurant industry. His clients include Little Caesar’s Pizza International, Dunkin Brands, Ruth’s Chris Steak House and Panera Bread.

Carol Lenahan, Montpelier graduate, owner of Pease Porridge Hot, her catering business since 1997. "This has been my busiest year yet!"

Jeremia MacBride, Essex graduate, is cooking at the Jekyll Island Club Hotel on Jekyll Island, GA.

1997

Steven and Joanna Polowy (Berger), Essex graduates, are the proud parents of their first son, 7 pounds 11 ounces, Jack, on August 25th. Steve is the Executive Chef of the Nantucket Golf Club and Joanna just stopped working as the Pastry Chef at 21 Federal on Nantucket. Congratulations!

1998

Arie (Reyes-Cuerva) Kidder, Montpelier graduate, owner of Arie Kidder Custom Cakes, NH. See her website at: www.ariekidder.com.

John Dykeman, Montpelier graduate, General Manager of a gourmet market in CT.

1999

Manuel Trevino III, Montpelier graduate, Executive Chef, Dos Caminos SoHo, of the B.R.Guest Restaurants in New York City, cooking his native Mexican fare and is extremely happy! Visit their website at: www.brguestrestaurants.com.

John Hetzel, Montpelier graduate, working for Sodexho USA for the past five years in the Corporate Services Division, recently received a promotion to General Manager of the GE Headquarters account in Fairfield, CT.

2000

John Birkitt, Essex graduate, Chef-Owner of The French Hound in Middleburg, VA, opened in August this year.

Timothy Young, Essex graduate, is Executive Chef for The Fountains at Washington House in Alexandria, VA. The property is a continuing care retirement community and operates four dining rooms and a fast-casual bistro.

Scott Tennant, Essex graduate, is assistant Pastry Chef at the Kingsmill Resort and Spa in Williamsburg, VA.

Mike Geldart, Montpelier graduate, is the pastry chef at Sel de la Terre in Boston. Look him up at: www.seldelaterre.com.

Stuart Davis, Montpelier graduate, was on the "Iron Chef America" show on The Food Network in July as the sous chef for Rick Tramonto and Gale Grand of TRU Restaurant in Chicago (Battle Fennel against Mario Batali). Stuart is the Executive Sous Chef at TRU.

2001

David Zablocki, Essex graduate, is the Vice President and Chef-Owner of Wine Cellar Sorbets in Brooklyn, New York. Go to his website: www.winecellarsorbet.com and see the interesting world he has created!

Owen Royce Nagel, Essex graduate, completed his year with the Hilton in London, and traveled to Boston to help open Sorriso and Eastern Standard, currently at Prezza in the North End. He?s looking to spend some time in the south of France next year!

Erik Fawell, Montpelier graduate, owner and chef of Mad Platter Catering, and Sous Chef of Connecticut Culinary Institute dining services.

Michael Gunyan, Essex graduate, is Executive Chef at the Putney Inn in Putney, VT. Michael has been awarded the National Trophy of Cuisine et Patisserie, having competed against numerous well-known chefs across the country. He will represent the United States in the International Culinary and Pastry Trophy in Paris in November 2006. Although he is proud of his accomplishment, Michael knows the real competition is still to come.

2002

Jesse DeLeon, Montpelier graduate, has been handed the reins from chef-owner Stewart Scruggs for Zoot, a small American Bistro in Austin, TX, and is designing the menus and doing all the food now. Zoot is one of Austin’s best restaurants and boasts five star ratings from service to ambience. Check him out at www.austin360.com.

John Cox, Montpelier graduate, is now Corporate Chef for Noble House Hotels and Resorts in Santa Fe, New Mexico. He does concept development and recruitment for all twelve of their properties. Noble House has been awarded many accolades in the last year including the #1 and #3 Zagat hotel restaurants and #1 resort in the US by Conde Nast.

Stephen Corry, Essex graduate, owns and operates his restaurant, Five Fifty Five, in downtown Portland, ME. Check him out at: www.fivefifty-five.com.

Ian Huddleston, Montpelier graduate, s the Executive Sous Chef at the Renaissance Resort of World Gold Village in St. Augustine, FL, a 300 room luxury hotel with multiple restaurants and food outlets with over 60,000 square feet of meeting space. Ian shares, "I have to hire and work with alumni from other culinary schools, and an education from NECI has no equal."

Brett Laffert, Montpelier graduate, is currently a chef at the Vanilla Bean Cafe in Eastford, CT, and looking to buy a small country store and cafe!

2003

Joseph Carli, Montpelier graduate, is Sous Chef at the Blu Restaurant in downtown Boston in the theater district. He loves every minute and is looking forward to getting married in May of next year to his high school sweetheart!

Jason Pachter, BA graduate Montpelier, is currently a Senior Suites Manager with Levy Restaurants at Churchill Downs in Kentucky. Since joining the Levy group, he has worked such events as 131st and 132nd Kentucky Derbies, Super Bowl XL, NASCAR events in Atlanta, Bristol and TX Motor Speedways, and the BIG XII College Championship.

2004

Michelle Lee and Steve Gotham, Essex graduates, are married as of January this year and are residing in Monterey, CA. Michelle is working as Montrio Bistro?s pastry chef for the past 3 years and Steve is cooking at Bernardus Lodge in Carmel Valley.

Lisa Grasso, Essex graduate, has been recently promoted to Test Kitchen Manager for Cuisine at Home magazine in Des Moines, IA.

Anthony Coffey, Essex graduate, is working at A Voce, Chef Andrew Carmellini’s new restaurant in NYC on Madison Avenue and 26th Street. Check it out at: www.avocerestaurant.com.

Peter Gwilliam, Essex graduate, is working at Babbo in Manhattan.

2005

Megan Ellingwood and Bob Bankert, BA graduates 2005, are engaged! They are in Newport, RI, with Bob being the sous chef at Castle Hill Inn and Megan is looking at a FOH position there.

Weddings


Casey C. Turner, Essex graduate 2002, married Ms. Anna Caraszi in North Madison, ME, on June 24, 2006, at the home of the bride?s grandmother. Anna is completing her degree in sociology at the University of Southern Maine and Casey is a Marketing Associate for SYSCO Northern New England in Westbrook, Maine. They are living in North Raymond, Maine.

Ethan Holmes, Montpelier graduate 2004, married Ms. Christie Scott Clemens in Darrow, LA on August 19, 2006.

In Memory


Doug Marcum, Montpelier graduate of 1991, age 37, died July 27, 2006 in York, PA, where he had resided for several years and had worked as a pastry chef in catering company in that city. A few weeks before he passed away, Doug created a "shadow box" which contains the items he most valued, i.e., his chef’s coat, his NECI diploma, NECI nametag, thermometer and whisk.

Matthew Nurmi, Essex graduate of 2006, age 22, died September 1, 2006, in a single car accident in Dorset, VT. He was a recipient of the James Beard Scholarship Award while a student at NECI and had worked numerous Sundays at The Commons in Burlington after having attended his classes for six days. Representatives from the school attended his funeral.

Stay In Touch

Send Sandy Webb an email: sandywebb-at-neci.edu