A little more than one week ago, I had the pleasure of attending a very special event in the Norway Room at the Radisson Hotel in downtown Minneapolis: The hugely successful First Annual Minnesota Fundraising Dinner to benefit the NECI Scholarship Fund.

The master of ceremonies, chief planner extraordinaire, executive chef of the hotel, and wonderful host was none other than Paul Lynch, (Essex, 1990). Assisting in the kitchen was Maureen Towey (Essex 1996) who cooked for six years and is now a legal assistant for a family law firm. Joining Paul for the evening were some great friends and fans of Paul's as well as two other NECI alums: Jessalyn Schurhammer (Essex 2002), Sous Chef at Café Lurcat, an excellent restaurant in the Twin Cities, and Arika Wallack Palladino (Essex 1998), who worked at Wildwood in Portland, Oregon, among other places, before focusing on the challenges of parenting.

Paul's long term goal is to raise $100,000 that, through prudent investing, will generate at least $5,000 annually to be matched by the school. In other words, there will be a $10,000 scholarship available every year for a qualified student from Minnesota who wishes to attend NECI. As the Minnesota fund appreciates in value, so will the scholarship.

Paul called his dinner "Great Foods of Minnesota" and he devoted considerable time, I'm sure, to getting the food product as well as the wines donated. The menu he prepared was worthy of the $500-a-plate asking price. We were able to help him with the preparation and mailing of invitations as well as the handling of RSVPs (we also create and mail the thank you letters with all of the appropriate IRS language).

As the Radisson is owned by Carlson Companies, Paul was encouraged to submit a grant to the Carlson Family Foundation. Again, we were able to help with some of that "paperwork" and we were all very pleased to receive their $20,000 contribution! With the $12,000 in ticket sales, a total of $32,000 was raised as a result of the one event.

A plan is being developed that will publicize the availability of the Minnesota Scholarship (and the selection criteria) to technical schools, high schools, colleges, universities, and food services in Minnesota. The publicity generated around the award also will educate people in the area about the uniqueness of NECI. If the plan is successful, a number of qualified applications will be received each year. Over time, the scholarship should become a highly coveted award. Applicants who do not receive it will be considered for aid from the school but in lesser amounts.

Of course, scholarships funded and earmarked for local use is an idea that can be replicated across the country. I am pleased to report that alumni in Birmingham, Alabama are already committed to an event. The idea has been proposed to alumni in other cities as well.

If you are willing to consider such an endeavor, we would love to hear from you. We can discuss with you ways in which the school can help if you are interested in finding out more.

Meanwhile, we all extend a hearty thank you to Executive Chef Paul Lynch for creating a wonderful evening - with its promise of an enduring gift to the school.

Best wishes,
Fran

Diane Lisevick, Director of Alumni Relations

Erica Hall (AOS Culinary Montpelier 1999) launched her culinary career long before arriving in Vermont. "I was washing dishes at age 16 and did prep work for four or five years before applying to NECI." While in Vermont and during her internships in France and New York City, she held on to her dream of returning to Charlottesville, VA and opening her own shop. "I had equal experience in savory and pastry, and I wanted to do both. But of course it didn't happen right away."

After NECI, she moved to Chicago and worked at the Everest Room, then returned to Charlottesville as sous chef at the Palladio Restaurant at the Barboursville Vineyards. Following the births of her daughter and her son, she decided to work from home, producing homemade items for sale at local Farmers Markets. When her house was inspected and approved for production cooking, the entrepreneur was set free.

Two years ago, Erica opened her gourmet food shop, From Scratch Baking Company (fromscratchbakingco.com). Services include everything from boxed lunches to prepared meals to go to catered weddings. Her pastry case features a lineup of distinctive cakes, cookies, bars and brownies, specialty cakes (Opera Cake, Chocolate Mousse Dome), and tarts. Breads and croissants are baked fresh every day, and each day has its specialty, from challah bread to dinner rolls. Other homemade items include five flavors of granola and a line of jams. With five employees, she is now determined to expand to the internet market with custom gift baskets featuring local fruits, cheeses, honey, coffee, her homemade jams, pancake mixes, and syrups.

This past March, Chef Michel spent a day working in the shop, shared his recipes for nougat and oatmeal cookies, and had this to say, "Erica is the most organized person I've ever met!. With all that she does with the shop and her employees, plus raising two kids, I don't know when she sleeps!"

"What I love about this business is the diversity and creativity. I have a great staff, and I love seeing people grow and learn. It's rewarding to see others grow professionally. As an employer, I know NECI students are way ahead of the game. When I hire employees, I look for those with experience working in a real kitchen environment. Not someone who has spent time in a theoretical kitchen, or a perfect classroom kitchen. NECI gives a student real world experience."

Erica's Advice to NECI Students...
"Keep in mind that there's something to learn from anyone you work with, from executive chefs to dishwashers. Keep an open mind and keep your eyes open. While in school, you will learn stuff that seems silly, but believe me, you will use it eventually."

Because You Asked...
Erica asked about Chef Bill Koucky and his wife, Fran. Here's what Chef Bill had to say...

I have been happily teaching at NECI since '96. I taught in A La Carte classes until December '03 when I took on the first year Meat Fabrication Class and have taught that since. I am on Core Faculty and involved with the Curriculum Planning in tackling the schedule as we move into consolidated campuses.

As for my family, my oldest son, Owen, is 10 and is entering the 5th grade and my youngest, Matthew, is 7 entering 2nd grade. Both are active and happy boys who enjoy the gifts of Vermont including skiing, hiking, swimming and athletics. Fran just completed a grueling RN Nursing program at Vermont Tech and graduated top of the class in the state having been awarded the Freeman Scholarship for her second year. She has begun her work as a Nurse at Central Vermont Hospital. I am involved with my children's sports and in many community service events around town. My personal interests include all the above, gardening, and live music archiving.

I have fond memories of Erika and often wonder how she is doing and wish her all the best as she too balances her professional and personal life. I know her to have boundless energy and passion for life and wish her all the best in her continued success.

Unite, Recruit & Fundraise!

That's our alumni mission but who knew it would be this much fun! We have held several successful alumni receptions and events around the country that you can read about in each issue of NECI News.

I recently called Ruth Feldman (1984 Culinary Montpelier) as she was driving home from work to remind her of the NECI reception in Boston with Chef Michel and Annemarie LeBorgne. She was tired but drove to the Bonfire Restaurant in downtown Boston anyway, arriving late. The next day she called and said, "Wow! Thanks, it felt so good to reconnect with so many great people. If anyone has a chance to visit with Chef Michel and Annemarie, do it! I highly recommend it!"

We now have over 4,000 alumni. Please stay connected with your NECI family, and help one another whenever possible. If you move, if your cell phone or email changes, let Diane Lisevick, Director of Alumni Relations, know. If you're excited about changing jobs, let her know that, too! She loves including alumni updates in the "Where Are They Now?" section of NECI News! dianelisevick-at-neci.edu

November Event in New York City
NECI booth #7213 on November 10-13 at the International Hotel/Motel & Restaurant Show, www.ihmrs.com
NECI Alumni Wine & Cheese Reception at Dos Caminos with
Chef Michel Leborgne, Chef Manuel Trevino, and Diane Lisevick
Date: Sunday, November 11, 2007
Time: 6:00 - 9:00 PM
Location: Dos Caminos at Third Avenue
Address: 825 Third Avenue at 50th
Telephone: 212-336-5400
Website: www.brguestrestaurants.com

Volunteer

Recruiting: Work on your public speaking and presentation skills by sharing your experiences and success with future/potential students at Information Sessions, tech centers and high schools. Or, if you're interested in supporting a fundraiser, a reception, or attending a trade show, email Diane Lisevick at dianelisevick-at-neci.edu; ask her for more information and the NECI Alumni Marketing Toolbox.

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. We have alumni all around the world!

Alumni Association Board
Your Alumni Association Board of Directors has been meeting frequently to improve the Alumni Association on many levels. One of your directors has stepped up to volunteer as Chair of the Membership Committee. Orrick Nepomuceno (1996 Culinary Essex) has recommended some of the best practices for alumni contact management and will lead this committee.

Staying connected is the key to success for all of us. If you get a phone call or e-mail from Orrick, please extend him all professional courtesy and curiosity. Our alumni Directors donate a lot of time, talent, and passion to help NECI, now and in the future.

1st Annual Alumni week - June 17-22, 2008
We are in the planning stages for Alumni week in conjunction with the 2008 Graduation; more information will follow next month. If you have been looking for a great reason to visit NECI and Vermont, let us know what is most important to you. Come home! We miss you!

NECI on the High Seas
Please consider joining your NECI Alumni Friends & Family on a Scholarship Fundraiser/Carnival Cruise! Four days on a Western Caribbean Cruise, Tampa, FL- Cozumel, Mexico. Come join Chef Michel & Annemarie LeBorgne in the Caribbean for a lifetime of great memories and a great cause. Only 100 cabins available so move quickly; $150 deposit reserves your space; deposit due December 6th. For more information, contact Kate Speer at 813-929-3430 XT 2226 or kspeer-at-aaasouth.com; check out the website: www.carnival.com/funship.

On behalf of the NECI Alumni board of directors I really want to thank all the alumni who have sponsored events, hosted fundraisers, and given marketing presentations. Thank you!

Chef Timothy Klauder
tklauder-at-blodgett.com

2008 Culinary Symposium
River Oaks Country Club
Houston, TX
Monday, January 14, 2008


OPEN TO ALL HOSPITALITY INDUSTRY PROFESSIONALS
Visit www.culinaryleadership.com for more information.

Executive Chef Charles Carroll CEC, AAC welcomes you to the first Culinary Symposium held at the River Oaks Country Club in Houston, TX. Come and participate in an action packed day of intense instruction and presentations by nationally acclaimed Chefs and motivational speakers.

Enjoy a continental breakfast, three course lunch, and a wonderful evening reception with live music and culinary competitions. Cash prizes will be awarded.

Visit Houston, Texas and the magnificent River Oaks Country Club. Tour Chef Carroll's newly renovated kitchen, bakeshop, and purchasing areas and learn about the candid catering system used at the club.

A hands-on Chocolate and Pastillage Workshop presented by Chef Darrin Aoyama CEPC, Pastry Chef of the Year, and 2nd in the world pastry team competition at the 2004 World Culinary Olympics, Erfurt, Germany. Work with Chef Darrin in his new bakeshop and learn the art and craft of chocolate and pastillage! NOTE: Participation in this special workshop will be limited to the first 12 registrations.

Don't miss out on this great opportunity!
Register today!
Participation in the symposium is limited to the first 250 registrations.

Many alumni will remember Chef Robert Barral, Executive Chef of the Montpelier Campus. After spending 15 years with NECI, Chef Robert opened Café Provence in Middlebury, VT. Because NECI is never far from his heart, his kitchen is staffed with all NECI graduates and interns.

On October 18, 2007 a wine tasting was held at the historic Brandon Inn to raise money for the Robert Barral Scholarship Fund. This fund benefits Vermont students wishing to pursue a culinary career at NECI; in addition, each recipient has the opportunity to work with Chef Robert at Café Provence. Leading the wine tasting was NECI Wine and Spirits Program Coordinator Dellie Rex.

The evening was divided into three components, beginning with a Reception in one of the Inn's parlors. While guests were greeted and introduced, a sparkling Vouvray was served. Many of the guests had read an article in that morning's Burlington Free Press featuring Dellie's thoughts on wines for the holidays. During the reception, guests looked through the items for the Silent Auction and placed bids.

The evening's second component, The Comparative Tasting of Wines from Provence, took place in the dining room. Dellie provided background on the wine regions of that southernmost part of France, and described each wine. Armed with wine lists and note paper, the guests proceeded to taste the following:
1. 2006 Chateau St. Martin Picpoul de Pinet ( a very dry crisp white from the Pinet region in the Languedoc area)
2. 2006 Chateau Routas Rouvierre, Coteaux en Provence (a delightful, fruity but dry rosé made primarily from the Grenache grape. This chateau is reputed to make the best rosé in the region.)
3. 2001 Domaine St. Luc, Coteaux de Tricastin (a fairly full-bodied red with excellent fruit and appealing spicy flavors)
4. 2003 Domaine Tempier, Bandol (a big full-bodied, complex but mellow wine. Really nuanced and very impressive. Domaine Tempier is famous for the quality of their Bandol.)
5. 2003 Muscat Beaumes de Venise, Domaine de Durban (a luscious honeyed dessert wine)

After the guests discussed the wines and compared notes (which became increasingly difficult as the decibel level rose with each wine tasted), the third component, Food and Wine Pairing, was introduced. Chef Robert and his staff presented each guest with a plate of eight hors d'oeuvres. The guests were instructed to taste each of the hors d'oeuvres with whichever wine they thought would best complement the food. A very lively discussion ensued.

The hors d'oeuvres offered were:
1. Napoleon of red beets, avocados, tomatoes, dill dressing
2. Carmelized cipollini onion tartlets with Roquefort cheese
3. Tomato pie with basil pesto and Blue Ledge Farm goat cheese
4. Tootsie rolls with crabmeat filling, pineapple glaze
5. Shrimp provençale on sundried tomatoes and black olive tapenade
6. Sauteed sweetbreads on toasted brioche, carrot and butternut squash purée
7. Grilled scallops wrapped in smoked salmon, caper and lemon butter sauce
8. Baked purse of barley risotto with parsley sauce
9. Chocolate truffles for dessert

The only consensus reached was that the Beaumes de Venise was perfect for the truffles. "My absolute favorite match was the little purse of risotto with parsley sauce, paired with the very dry white," reminisced Dellie. After all of the pairings had been discussed, the Silent Auction transitioned to a live auction, with Denis Boucher (Butler's Restaurant Manager and Instructor) serving as auctioneer! Thanks go to NECI interns Alex Wilson and Tim Strong who were instrumental in the pouring of wine, and the plating and serving of food. Finally, a special thanks goes to Dick Horton of G. Hausen Company who donated all of the wine and assisted with the pouring.

Diane Lisevick, Director of Alumni Relations

Gavin Kaysen (2001 AOS Culinary Montpelier) was in Paris for the Bocuse d'Or competition in January, 2007 when he took a call in his hotel room; it was 10:00 PM. The folks from Silver Plume Productions in Greenwich, CT pitched the idea for a Food Network pilot. (This is the production team which produces the Easy Entertaining with Michael Chiarello and Napa Style shows.) Of course it piqued his interest, and when he returned to the States, Gavin met with the Food Network executives in NYC, did a Today Show segment, and filmed the pilot. The feedback was positive, he was very excited about it, but then, nothing seemed to happen. "It's the difference between chefs and producers...when a chef decides to do something, it'll happen pretty quickly. If a producer wants to do something, it's hurry up and wait, while six months go by."

In the spring, Bruce Seidel, producer of Iron Chef America, began looking at candidates for a fifth Iron Chef. Gavin did a test shoot in Los Angeles, and in May, heard that he had made the cut of the top twenty contestants. A month later he knew he'd been selected as one of the eight chefs. Shooting began in July.

"The shooting of the six episode program lasted three weeks, with very long days. We were on the set from 6 AM until 9 PM, there was a lot of sitting around, a lot of people milling about. And it's true that at times a makeup person would come up and tell me she needed to powder my face! Not what a chef is used to!"

"When we arrived on the first set, we were well briefed by the producers about the rules and regs of the Iron Chef challenge. For instance, when Alton Brown says, "Time's up, step away," you can no longer touch the plates. And we signed off on these rules, we knew what they were. For the individual challenges, we might know what the ingredients were ahead of time, but we didn't know what the challenge itself was."

"Having cameras and crew around while prepping and cooking took some getting used to. They needed to get their shots for the TV program, and couldn't help but get in the way. The competition was an intense mental game, and I wanted to focus. In the end, it was actually better not to get a lot of air time, because you're less distracted."

"My fellow contestants were great! I had known about them or read about them in advance. We had a blast, there was good camaraderie with each other. No one was out to sabotage anyone else. In fact, I still speak to each of them on a weekly basis. Tracy Des Jardins really influenced my decision to leave San Diego and move to New York City. Two years ago I met Chef Daniel Boulud and did a four or five day stage with him. He was a mentor for the Bocuse D'Or competition because there's a lot of politics behind the competition, it's the French School. So I left El Bizcocho at the end of October and started as Executive Chef at Café Boulud in mid-November. In the interim, I helped a fellow Food and Wine chef with two guest dinners in Chicago and went home to Minneapolis for a Food and Wine demo at Macy's. There was no time to kick back and relax!"

NECI alumni welcomed Chef Michel and Annemarie LeBorgne to the West Coast in October. Alumni receptions were held at the Fish Club restaurant in Seattle, hosted by Chris Frothingham, at Hooba's in Husum, WA, hosted by Marc Fitzgerald, at The Heathman Restaurant in Portland, hosted by Philip Oswalt, and at the Sutter Home Inn in Saint Helens, CA, hosted by James Houghton.

The list is long, but the following alums (and family and friends) were part of the meet and greet:

1984
Marc Fitzgerald (Montpelier)

1987
Krista Anderson (Montpelier)

1988
Doug Weldon (Montpelier), Brian Streeter (Montpelier)

1989
Johnathan Sundstrom (Montpelier)

1990
Tom Sixsmith (Montpelier)
Larry Jorgensen (Montpelier)

1991
Jennie Contreras Sixsmith (Montpelier)

1992
Ronnie MacQuarrie (Montpelier)
John Louderback (Montpelier)

1994
Trevis Gleason (Montpelier)

1995
Marcus Hamblett (Essex)
Bob Leva (Montpelier)
Karl Holl (Montpelier)

1996
Rachel Dowen Retterer (Montpelier)
Nancy Bernard (Montpelier)
Joshua Schwartz (Montpelier)

1997
James Houghton (Montpelier)
Morgan Robinson (Montpelier)

1998
George Stevenson (Montpelier)
Peter Edris (Essex)

1999
Madden Surbaugh (Essex)

2000
Jennifer Shepherd Harris (Montpelier)
Jeremy Eckel (Essex)

2001
Philip Oswalt (Essex)
Chris Frothingham (Montpelier)

2003
Nikki Schiebel (Montpelier)
Elsa Ortega (Essex)
Emma Knox (Essex)
Lucy Damkoehler (Montpelier)

2005
Jimmy Serlin (Essex)

2006
Deadra Williams (Montpelier)
Adam Watten (Essex),
Matthew Crone (Essex)
Matt Allen (Essex)
Julie Heins (Montpelier)

Due to spacing constraints, we are able to post only one photo...but there are many more!

If you'd like to see the others, click here and check out the Regional Events, Schedule of Events, Hosted Events.

1985
Anna Toole Grunewald (Culinary Montpelier) highly recommends that NECI grads consider the position of Personal/Private Chef. For her, it's been a dream job; the chef has complete discretion in the menu selections (purchasing, ordering, execution of plate style and culinary choice). The chef gets to know the likes and dislikes of the employer, the family and friends of the estate, and can plan many dishes in advance by having all of the key ingredients available. Check out her website at www.saboram.com to see the estate coffee, cheesecakes and ceramics offered.

The press release for "Fork in the Road with Eric Villegas" (Culinary Montpelier) came in recently. The cookbook is a companion piece to Eric's award winning national PBS cooking show of the same title. The recipes feature traditional, natural, organic and wholesome Michigan cuisine. The book is organized by regions of the state, including Freshwater, The Fruit Belt, Middle of the Mitt, The Thumb, The Upper Peninsula, and the Great Lakes Pantry. The cookbook became available in October.

1986
Jeff Nagel (Culinary Montpelier) recently emailed Chef Michel. He is living in the Monterey California area. He had brain surgery in January of 2001 and is no longer cooking for a living; his senses of smell and taste were adversely affected. The good news is that the tumor, probably a pituitary gland tumor, was benign. He recently completed his BA in Liberal Studies and hopes to be a math teacher within a few months. And he still wows friends and family with fabulous parties!

Rebecca Corretti (Culinary Montpelier) and her business, Corretti Catering at the Carraway-Davie House in Birmingham, AL, were recently featured in Birmingham Magazine. Corretti Catering handles approximately 1,050 functions over 325 days each year. Rebecca has also offered to host a NECI fundraising event in March, featuring a dinner prepared by alumni in the area and a cooking class with Chef Michel LeBorgne. If you'd like to help plan the menu or cook for the event, email her at Rebecca-at-carrawaydavie.com.

The fall issue of Ediblegreenmountains.com recently featured The Apples of Addison County, an article by Joyce Hendley. She visited Bradley Koehler (Culinary Montpelier) and his wife, Amy, current owners of the Windfall Orchard. This three acre orchard grows over 80 varieties of apples, along with pears and plums. Koehler, the general manager of dining at Middlebury College, runs a farm stand at the orchard and at the Middlebury Farmers Market.

1991
Anne Camille Mays (Culinary Montpelier) has been a personal chef for a family of four for the past 2½ years. She loves the freedom to explore her own creativity and her employers love trying new foods!

1992
Steven Miller (Culinary Montpelier) has been out of the restaurant business for ten years now, working as a film editor in LA. He works primarily on television commercials (Apple, T-Mobile, Lexus, to name a few). However, he is actively looking for restaurant real estate in his home town of Tacoma, Washington where he hopes to open a casual bistro in the next year or two. "I need to be back in the kitchen again (where I truly belong)!"

Tamiko Mimi Hill (Culinary Montpelier) has been teaching at the French Culinary Institute in NY for a year. She teaches Pastry in the Culinary department, focusing on plated desserts for the school's restaurant, L'Ecole.

1994
Jill Gedra Forster (Culinary Montpelier) moved from Boston to Minneapolis about a year ago. She is now "The Big Cheese" at Kowalski's Markets, having been promoted to the position of Imported Cheese Lead Organizer for the eight Kowalski markets in the Twin City area. Kowalski's in Woodbury, MN recently hosted Chef Michel who offered a demo on Classic French Cuisine.

1995
Larry Bellew (Culinary Essex), nicknamed Uncle Larry by his block mates, was Catering Chef at Norwich University for five years and then transferred to the University of VT where he worked for another five years as Catering Chef. He retired in 2005, and is enjoying playing golf and horse shoes!

1997
Matthew Williams (Montpelier Essex) is the Chef de Cuisine at the Bearpath Golf and Country Club in Minnesota.

1998
Terrie Kohl (Culinary Essex) was one of the presenting chefs in the Dessert Salon for the Iowa Restaurant Association's Excellence Awards Gala on November 4th. The event included Culinary Competition, Cuisine, Wine and Spirits Tasting, Desserts, and Entertainment.

1999
Patricia Michelle "Spike" Holcomb (Culinary Montpelier) stopped in Harris Hall in Montpelier to say hello. She works for the non-profit sector, has been running a food pantry in the Boston area for over eight years, and also runs a produce rescue organization. She coordinates with grocers and farmers to channel excess food into the nonprofit system benefiting shelters, clinics, food banks, and after school programs. She is also actively involved with fundraising efforts for these organizations.

Ryan Becze (Culinary Montpelier) recently emailed with an update. He is in NYC, working as Executive Chef at Hearst Tower, running the kitchen on the top floor, catering to the Hearst Corp executives in a private restaurant type environment. There's a large space overlooking Central Park for dinners for up to 250 guests, or for receptions of 500 guests. Hearst Tower was the first "green" building in NYC, so there's a lot of emphasis on local and organic food in the building. A weekly farmers market was set up allowing occupants to purchase produce from area farmers. He has been married to his wife Utako for two years and hopes to get his helicopter pilot's license sometime in 2008!

2000
Jennifer Harris (Culinary Montpelier) recently moved back to the Seattle area and passed the national exam to be a registered dietitian. Let the job search begin!

2001
Lonnie Stephenson (Culinary Essex) emailed that he's a chef at Stations Casino/Hotels and instructing the A La Carte course at the Culinary Institute of Las Vegas. "It's very fast paced, very challenging but extremely rewarding," he reports!

2002
Congratulations to Phoebe Blacksmith Sutherland and Warren Sutherland (both Culinary Montpelier) on the birth of their beautiful daughter, Cayenne Marlise Sutherland. Cayenne was born on October 14, 2007 at 3:17 PM. Although she was born a little early, she weighed in at 4 lbs 14 oz and measured 19½ inches long! Thank you for sharing the beautiful baby photos!

Jessalyn Schurhammer (Culinary Essex) is Sous Chef at Café Lurcat in Minneapolis, where she has worked since the Café's inception.

David Patterson (Culinary Montpelier) emailed Brenda Furber with the news that he and his wife have decided to leave Hawaii, their home for the past three years. He is stepping down as Exec Chef at the Hotel Hana-Maui and will take the next year off to travel around the world. The couple left on November 1st to visit 19 countries over the next 11 months. Their plan was to start in Korea, then visit China, SE Asia, India, the Middle East, North Africa and the Mediterranean. David is planning on keeping a blog to talk about their travels, food and culture. Contact him at http://davidandalina.blogspot.com.

2003
Maria Perrone (Culinary Essex) lives in the DC/Northern Virginia area. She is employed with Fairfax County Public Schools as a Food Service Supervisor and Registered Dietitian, overseeing school cafeterias, menus, and contract meal services. She is also attending graduate school at George Mason University. She still loves to work part-time, in the evenings, in pastries and culinary.

2004
Matt Deliso (Culinary Montpelier) opened Café Gray in NYC for Gray Kunz in 2003. He worked on a lobster boat in Maine this past summer, returning to NYC in September to open the new property Grayz, where he is a Sous Chef. www.grayz.net

2005
Benjamin Reed (Culinary Montpelier) emailed that he's on Nantucket, finishing his first year as Sous Chef at the White Elephant Hotel. Tourist season has ended and he's hunkering down for the winter.

2006
Deadra Williams (Culinary Montpelier) lives in Seattle and started working at Calico Cheesecake Shop about a month ago. The shop, which has been open for three years, makes 22 different flavors plus special requests. They are gearing up for Thanksgiving with pumpkin cheesecake. Before joining Calico, she traveled and catered events around Bainbridge Island. www.calicocheesecakes.com

Julie Heins (Culinary Montpelier) moved to Hopland, CA about a year and a half ago. She is currently in charge of the Hopland Inn and Restaurant, a 21 room inn in an old Victorian about 20 minutes south of Ukiah. www.hoplandinn.com

2007
Becca Pilgrim (Culinary Essex) works at the Brittania at Terwilliger Vista Bed and Breakfast in Portland, OR. She prepares breakfast items such as fruit platters, homemade muffins and cinnamon rolls, and entrees. She recently saw Chef Marcus Hamblett while he was in town.

2008
Anthony Carnevale (Culinary Montpelier) is Sous Chef at a restaurant called Prince in Old Newcstle Delaware which will be opening soon. It will be a casual upscale property serving breakfast, lunch and dinner with Sunday brunch. They will also offer cooking classes and special events. Anthony is also active with the Volunteer Fire Service and sits on State fire prevention committees.

Condolences

It is with great sadness that we offer our condolences to NECI alumna Michelle Muller (2007 Baking and Pastry). Michelle's husband, US Army Private Adam Muller, was killed in Iraq when an Improvised Explosive Device detonated near his vehicle on Monday, November 5th. To extend your condolences and thoughts of support, cards may be mailed to Michelle in care of her parents, Danielle and Dawson Nelson, 340 Stage Road, Richmond, VT 05477.