Greetings from NECI:

All of you know that the weather is a big deal in Vermont. Many of you probably longed for warmer days while students here. Well, global warming is really making a difference. The leaves still are on many of the trees, and, even though we had our first frost on October 16th, the rest of the week is supposed to see temperatures in the sixties during the day.

About a year has elapsed since the first on-line newsletter was sent. You might be interested in some of the statistics related to the undertaking. On average, each issue has been distributed to about 2000 email addresses. The range has been 1731 in March, 2007 to 2267 for the first issue. (There are approximately 4000 alumni now.) The percent receiving the newsletter has ranged from 71% for the first effort to a consistent 98% now. Our email addresses have been cleaned up, but half of the alumni still have not provided us with their email information. About a third, on average, have opened the newsletter upon receiving it. That number declines another 10% when measuring the number who have opened a particular section of the newsletter. As you might guess, the most read parts are "Alumni Sightings" and "Where are They Now?".

There have been occasions when the readership of one or more articles has increased the last percentage cited, but we have no information about the kinds of articles that piqued the interest of readers. Perhaps you might let us know what you would like to see in future issues (and we are capable of providing). We want to maximize the reading of the information sent.

You will find in this issue the usual array of articles including some writing by current students. There are two reports I would like to call your attention to. The first one is about the new online discussion board. We hope that all of you who have thoughtful messages for other NECI readers will consider using this format. The second is a report on the efforts of two special people. Every educational institution needs support of employees, parents, students, alumni and friends. You will find out about a NECI employee, Dellie Rex, and an alumnus, Paul Lynch, who are providing role models and inspiration to everyone working with them.

Their good work provides a wonderful stopping point.

Best wishes.
Fran

George Bartel
AOS Culinary 2008 Montpelier

I have had the pleasure of knowing Chef Jon Bonnell since I was five years old. His mother, Dianne Bonnell, drove my kindergarten carpool, and although Jon was four years older than me, we became friends. It turned out in the years to come that our lives would intersect at various points, and that we actually have quite a bit in common.

Jon grew up in Fort Worth, Texas about a block and a half from my house on the west side of town. We both attended Fort Worth Country Day School from kindergarten until graduation, 13 years total. We attended the same summer camp in Estes Park, Colorado for a number of years, shared a great interest in the outdoors and hunting, and unbeknownst to either of us, shared a love of cuisine and cooking.

After Jon graduated from high school, I lost track of him and did not hear anything about him until he graduated from culinary school in 1996. By that time I was also considering pursuing a career in the culinary arts, so I started to look at different schools across the country and a few abroad as well. One of these was Jon's alma mater, the New England Culinary Institute in Montpelier, Vermont. In 2003 I visited Jon at his restaurant in Fort Worth and got to see first hand what sort of training he'd received at NECI. I was completely amazed. Jon began the evening by telling me about some of the work he'd done at NECI, how involved he was in student affairs and life in Vermont, and the great benefit he'd gotten from his work at restaurants such as Mr. B's Bistro in New Orleans, Mediteranneo in Dallas, Randalls and Escargot restaurants in Fort Worth. Jon also had the distinction of cooking at the James Beard House in New York City, and his restaurant holds the coveted Wine Spectator award for excellence for its wine cellar. Jon specializes in Texas cuisine, with an emphasis on game and produce sourced and raised locally, most within a 200 mile radius of the Dallas-Fort Worth Metroplex. This philosophy of local sourcing for ingredients struck me as unique, something I'd never really seen chefs do in our market. When I arrived at NECI, I quickly learned where the foundation of this philosophy came from. NECI sources many of its food items from producers within the Vermont Fresh Network, and subscribes to the same ideals in food production that guide Jon's culinary vision eleven years after his graduation.

Chef Jon runs his restaurant, Bonnell's Fine Texas Cuisine, with his wife and a carefully chosen staff of true professionals, both in the front and the back of the house. His restaurant and kitchen were custom designed to his specifications, and embody his passions and interest. The front of the house has ambient lighting accenting tables partitioned to provide customers with a sense of privacy but also a good view of other patrons in the room. He has the room decorated with hunting trophies (mostly his) and the many awards and press articles he's accumulated over the last few years. The kitchen is truly a wonder to behold. It is spacious, well designed, and has equipment that other restaurateurs dream of, such as steam kettles and tremendous storage area.

Through his restaurant, Jon has also done his part to contribute to the community at large. Anyone will tell you that if something is needed for a charity event, Chef Jon is the man to ask. His restaurant website, bonnellsrestaurant.com, features these events, whether they are a sporting clays shoot or cooking for a local foundation's chefs competition. Jon is also a regular (monthly) instructor at the Central Market Cooking School, a non-professional cooking program in a local high-end supermarket that teaches day and night cooking classes in various genres for anyone who cares to attend, for a reasonable price. I've had the pleasure of attending one of his classes, and he is an entertaining and interesting instructor, able to teach anyone the basics of grilling and roux. Jon really knows his Southern and Texas cuisines, and needless to say, his are very popular classes at the school.

Chef Jon is not only a great chef, he is also a beloved asset to his community. He's garnered his share of accolades, but remains a friendly and approachable guy. He is the type of chef I hope to be someday, and I'll continue to seek his counsel throughout my career. However, I do wish he would take some time off and come to NECI to be a Chef/Instructor. I think his students would be incredibly fortunate to have such a competent and interesting mentor as their first guide into the culinary world.

Diane Lisevick, Director of Alumni Relations

When Eben Leonard (2001, AOS Culinary Montpelier) recalls his senior year of high school, he still feels guilty about skipping out on last period Art Class so he could cook. "My parents may not want to hear this, but enough time has elapsed so I think I'm safe," he laughs. "When I was 17, I knew I needed cash for the car I wanted so badly and I needed pocket money. So I cut that last class of the day and worked as a dishwasher at a small restaurant. On busy nights I doubled at plating and garde manger. I knew I wanted to go to NECI straight out of high school, although I did hold off for a semester to earn some extra money. I started in March of '99."

Today, Eben is the Executive Chef at the prestigious Todd English restaurant, Bonfire, in downtown Boston. "It's a tough environment for a die hard Yankees fan," he admits. And although he's enjoying success, it comes after years of hard work and paying dues. "My second NECI internship was at AZ, a 3 star Asian fusion restaurant in New York City. Patricia Yeo was the chef and Pino Maffeo was Chef de Cuisine; he's now Chef at 'Restaurant L' in Boston. I stayed for a while at AZ after completing my internship, and worked with another NECI grad, Soulayphet Schwader (2001 AOS Culinary), who was sous chef. He's now chef de cuisine at Laurent Tourondel's BLT Prime in DC. And here's what I'd like to tell students. When I left AZ back in 2001, my take home pay was $210 a week. I was living in New York City earning $80 a shift, working a 14 hour day. Face it, when you leave culinary school, you will not walk into an Executive Chef position the next day!"

In December of '01, Eben started on grill and sauté at Olives, a Todd English restaurant in NYC. He'd been told by a lot of folks in the industry that the best strategy for young chefs was to stay put for a year, and then try a new restaurant to keep learning. He was starting to think about making a move in February of '03 when management asked him to help open Fish Club, English's new restaurant in Seattle. "I was in Seattle for a month, and this was the first of five restaurants I opened for Todd over the years."

Eben was promoted to sous chef at Olives in the fall of '03. "So now, I wasn't just a line cook anymore, I was a manager. I had to learn how to be a manager, which involves personality, controlling temper, learning the time, place and reasons for expressing anger. It's one thing to learn to cook, to use your hands and innate creativity. It's another to learn to manage people." Eben learned about hiring, ordering for banquets, providing 24-hour room service. Moving from night sous chef to daytime sous chef gave him more experience with administrative and managerial responsibilities.

Eben also demonstrated Todd English's line of cookware on the Home Shopping Network. "It was live TV which was scary at first. I mean, I'd drop a pot and cringe, wondering if any of my colleagues was watching! But this gig, along with opening the restaurants in Seattle, Las Vegas, Biloxi and New Orleans, gave me such a variety of experiences. It was fun and exciting!"

"When you've been with an establishment for a while, at some point you have to ask yourself if you want to stay with the same company or move on. I questioned whether I should stay in NYC or try something new. But in the end, I knew I wanted to be an executive chef, so as opportunities within the company kept presenting themselves, it made sense to take advantage."

Eben accepted the Executive Chef position at Bonfire at the end of January '07. Within days of his arrival in Boston, he returned to NYC to cook with the Todd English team for the James Beard Foundation dinner. When he returned to Boston, he immediately started preparing for the annual Anthony Spinazzola Foundation dinner on February 9th. "Talk about hitting the ground, running... fortunately things have settled down a bit and I'm catching my stride."

"This really is a small world as I continue to run into NECI pals. Think of this... while I was at Olives, Frothie (Chris Frothingham, AOS Culinary 2001) was Executive Chef at Bonfire. I went to Seattle to open Fish Club, where Frothie is now Executive Chef. And I've taken his spot at Bonfire. And, tie in another NECI alum, Kevin Chojnowski (AOS Culinary 2004 Essex) who has been promoted to sous chef at Olives!" A small world, indeed.

Eben's Advice to NECI students:
The best lesson I learned was this: when I arrived at NECI, I knew everything; when I left, I knew nothing. It's true; I had the arrogance of youth when I arrived and by the time I left, I realized that there were about a million ways to roast garlic, and I would always be learning. Keep your head down and work, listen, pay attention, focus and learn. Every chef is different, every restaurant is different. What is brunoise to one chef may be fine dice to another. Go into a restaurant knowing nothing and be open to learning all that you can.

Because You Asked...
Chef Peg Checchi was Eben's AM Cafeteria instructor and he remembers her well, arriving like a tornado to greet the class at 4:30 AM. On day 3 she ended up driving him to the hospital because he cut himself on someone else's knife!

Chef Pierre and I are still married with two kids - Emma, 7 and Olivia, almost 5. Both are beautiful, fun and LOVE to cook! Emma is a pro at eggs, pancakes, toast, pizza and tortillas. Olivia loves making pasta, pancakes and vinaigrettes. She is a HUGE fan of peanut butter and jelly. Still working on their palates and trying to convince them that beans and ethnic cuisines are GOOD things! In September 2004, Chef Pierre took a position with Kendall College - he was ready to return to a more urban environment and wanted to refresh himself by dipping into the big pond of Chicago. While he misses NECI and often remarks at how well we do things, he is also expanding his skills and growing as a Chef with new and different experiences. Just goes to show that you are never beyond trying new things and learning from them.

Not wanting to ever lose my NECI connection, I was thrilled when it worked out that I would be able to continue on in the capacity of Distance Education Coordinator. What better way to prove the value of Distance Education than to have me organize it from a distance? I miss the kitchen and the face to face student connection to be sure, but am finding satisfaction in setting up a program that will ultimately enhance our educational model so strongly. In addition, I get to teach in the Online Food Theory Cooking Science class - we spend time online and then have an intensive residency to practice techniques discussed. Visit neci.edu for more information on our online opportunities!

I miss VT terribly and get back as often as I can (not often enough!) and I make it a point to swing through VC at least once every visit. I have fond memories of my time there - definitely don't miss those early mornings though! It was such a privilege to have been able to teach that class - the special functions, knowing that VC was the first time many students had ever worked in a professional kitchen, the energy, the enthusiasm, the passion...definitely among my favorite work experiences, definitely made special by the students!!

October is Fair Trade Month, and we welcome the following article submitted by NECI alumna, Missy Gorham (2002 Essex Culinary). Missy is the Operations Project Manager for Green Mountain Coffee Roasters. Email her at melissa.gorham-at-gmcr.com.

By Don Holly, Green Mountain Coffee Roasters

It wasn't that long ago that you could take coffee for granted. Now, to meet customer expectations on the coffee experience it seems you must have an espresso machine in the lobby, a branded product in the restaurant, and a great tasting coffee available in rooms. This is the result of the phenomenal growth in the specialty coffee industry in the U.S., and quality consciousness is here to stay.

So, how does the hospitality industry actively participate with this trend? The first step is to realize the "coffee program" will need some attention and resources from management, chefs and the directors of foodservice. A coffee program needs to be a deliberate focus; a choice of supplier, coffee menu and service style that matches your property's standards and character.

First order of business: recognize the economics of coffee - choose quality over price. Coffee has the best gross profit margin over any other menu items. Buy from a roaster that will provide you with the quality, freshness and service you can rely upon.

Second: set standards. Your brewing and serving equipment needs to be modern, and kept clean and well maintained. Good coffee cannot come from bad equipment. Properly match your batch size to the expected service volume in the next half-hour, so you are always serving fresh coffee and not creating waste.

Third: train, train and train your staff on the virtues and requirements of quality coffee. The more they understand about your coffee, the better they will treat it and the more you will sell. They should appreciate and be comfortable sharing the origins of your coffee, and suggest the proper pairings with food.

Fourth: select a variety of coffees and service venues that match the theme and personality of your property. Upscale luxury hotels will want to offer estate coffees with distinctive character. Business hotels should provide blends well suited to their regional preferences. Branded programs should be considered if more credibility is needed by the hotel to show their coffee program is not the usual old fare.

Finally, keep on top of trends in the specialty coffee market and consumer's expectations. Some of the fastest growing trends in the food & beverage industry include organic and Fair Trade Certified products. The National Restaurant Association 2007 Forecast says organic food is one of the hottest trends in restaurants. According to the Specialty Coffee Association of America, over 1.5 million cups of Fair Trade Certified coffee are sold every day. October is Fair Trade month and a perfect time to offer seasonal Fair Trade roasts such as Autumn Harvest Blend or Pumpkin Spice.

Great coffee is no longer a rare surprise for guests, it is now part of being considered a well run establishment. The reward for you will be more loyal guests who have been satisfied from the first awakening gulp in the morning, to the last pleasurable sip with dessert.

	Tim Ridge, Ben Guertin & Chef Michel
	Aimee Giroux Withers, Chef Michel & Steve Cobble

On a recent trip to Maine, Alumni Relations Director, Diane Lisevick stopped in to see Steve Corry (2002 Essex Culinary) at 555 in Portland, Tom Johnson (2006 Essex Culinary) and Drew Skalaban (2008 Essex Culinary) at the Harraseeket Inn in Freeport, and Mike Tatez (2006 Montpelier Culinary) at Primo in Rockland.

Chef Michel continues his travels around the country, visiting alumni sites. During his stop in Portland, Maine he reconnected with Tracy Pope (2005 Montpelier Culinary), Leslie Runser (1992 Montpelier Culinary), Drew Skalaban (2008 Essex Culinary), Jeremy Haskell (1995 Montpelier Culinary), and Phil McElhaney (1989 Montpelier Culinary).

In Boston, at Bonfire Restaurant, he met up with Executive Chef Eben Leonard (2001 Montpelier Culinary) and other NECI alumni Tim Ridge (2001 Montpelier Culinary), Aimee Giroux Withers (1994 Montpelier Culinary), Michael Kann (1990 Montpelier Culinary), Ben Guertin (2001 Montpelier Culinary), Steve Halley (2005 Montpelier Culinary), Owen Royce-Nagel (2001 Essex Culinary), Steve Cobble (1987 Montpelier Culinary) , Daniel Glascock (2001 Montpelier Culinary and 2008 BA HRM), and Ruth Feldman (1984 Montpelier Culinary).

These events are "carved in stone" and others in Philadelphia, Chicago and Charlottesville, VA are in the planning stages! If you'd like to see Chef Michel in your area, please let us know!

October's Events:

October 15, 2007 - Seattle, WA
Alumni Wine and Cheese Reception
6:00 - 9:00 PM
Fish Club Restaurant
Marriott Seattle Waterfront,
2100 Alaskan Way, Seattle, WA
206-256-1040
RSVP: to Chris Frothingham at mhrs.seawf.exec.chef-at-marriott.com
www.fishclubseattle.com

October 21, 2007 - Portland, OR
Alumni Breakfast
9:00 - 11:00 AM
The Heathman Restaurant
1001 SW Broadway at Salmon Street, Portland, OR
503-241-4100
RSVP: to Philip Oswalt, poswalt04-at-hotmail.com
www.heathmanhotel.com

October 22, 2007 - Husum, WA
Alumni Wine and Cheese Reception at the Gorge
6:00 - 9:00 PM
Hooba's in beautiful Husum, Washington (a mere hour's drive from Portland)
820 Highway 141, White Salmon, WA
509-493-4440
RSVP: to Marc Fitzgerald at hoobas820-at-earthlink.net


Upcoming Events

October 29, 2007 - St. Helena, CA
Alumni Wine and Cheese Reception
6:00 - 9:00 PM
Sutter Home Inn, 277 Helena Highway South, Saint Helena, CA
Restaurant Telephone: 707-963-3104 Xt 4208
Directions: www.sutterhome.com
RSVP: to James Houghton no later than 10/22/07; email jhoughton-at-tfewines.com
www.sutterhome.com

November 5, 2007 - St. Paul, Minnesota
Alumni Wine and Cheese Reception
6:00 - 9:00 PM
Home of alumnus Dan Zelle
635 Mt. Curve Blvd, St Paul, MN
612-599-5394 (cell)
RSVP: to Dan Zelle at danielzelle-at-yahoo.com

November 11, 2007 - New York City
Alumni Wine and Cheese Reception Following NYC Restaurant Show
6:00 - 9:00 PM
Dos Caminos at Third Avenue, 825 Third Avenue at 50th, NYC
212-336-5400
RSVP: to Diane Lisevick, Director of Alumni Relations, at dianelisevick-at-neci.edu
www.brguestrestaurants.com

December 10, 2007 - Dallas, Texas
Alumni Wine and Cheese Reception
6:00 - 9:00 PM
Salum Restaurant, 4152 Cole Avenue #103, Dallas, TX
214-252-9604
Directions: www.salumrestaurant.com
RSVP: to Abraham Salum at abraham-at-salumrestaurant.com
www.salumrestaurant.com

Many alumni have asked how they can help their alma mater. A call for help with college fairs and high school/tech center presentations went out recently from the Admissions department; many alumni in New England, Ohio, New York, and New Jersey responded. The Admissions reps are setting up the schedule to coordinate alumni availability with events. We thank everyone who offered to help; it is heartwarming to see your willingness to pitch in.

Another important way is to help with a fundraising event that is planned for your area, benefiting the NECI Scholarship Fund, a non profit 501(c)3 entity. Your ideas, organizational skills, and creativity are invaluable as we plan out the calendar of events. Here's what is scheduled, so far:

A Special Reception and Wine Tasting/Food Pairing

with Chef Robert Barral of Café Provence
and Dellie Rex of NECI
Thursday, October 18, 2007
at the Brandon Inn, Brandon VT

To benefit the Robert Barral Scholarship honoring his many years as
Executive Chef and Instructor at NECI. Each year a deserving
young person recommended by Chef Barral will receive
tuition assistance through the fund.

Reception
5:00 - 5:30 pm
featuring a sparkling wine from France's Loire Valley

Wine Tasting
5:30 - 6:30
conducted by Dellie Rex, Coordinator of Wine & Spirits Programs at NECI, Graduate of L'Academie de Vin, Paris, and co-author of "About Wine"

Food and Wine Pairing
6:30 - 7:30
with Chef Robert and Dellie Rex
Pair the five wines to a variety of delicious hors d'oeuvres by Café Provence

$65 per person / $110 per couple / $40 for students


The Great Foods of Minnesota Dinner

Note: Paul Lynch is looking for alumni able to help in the kitchen and waiting tables.
Contact him at paul.lynch-at-radisson.com.

Help establish a Perpetual Scholarship Fund that will send one deserving Minnesota student each year to New England Culinary Institute

Executive Chef and NECI alumnus Paul Lynch
prepares a six course dinner event
featuring the great foods of Minnesota
at the Radisson Plaza Hotel Minneapolis
Saturday, November 10, 2007
Cocktails at 6 PM
Dinner at 7:00 PM
Attire is dressy casual

Your donation of $500 per person is tax deductible and all proceeds will seed a scholarship fund helping one Minnesota student attend NECI.
NECI will match, dollar for dollar, the annual scholarship awarded from this fund.

For further details, call Diane Lisevick at 802-225-3273
or email her at dianelisevick-at-neci.edu

Future events being planned are a wine tasting in Providence, RI and a food event with Chef Michel in Birmingham, AL. If you'd like to help organize these or other events, please contact Diane Lisevick at dianelisevick-at-neci.edu

1984
Robert Bennett (Montpelier Culinary) has been serving as an Ambassador and traveling for the Barry-Callebaut Company. He will be featured in their 2008 calendar; check out the month of April! He just returned from the San Francisco Baking Institute where he presented a demonstration using all of the new Origin chocolates from Cacao Barry, Callebaut's French sister company.

1985
Eric Villegas (Montpelier Culinary) is the host of Fork in the Road with Eric Villegas, a Michigan PBS show which has garnered him two regional Emmy awards as host. The show is offered nationally on PBS as of the end of September through NETA. He encourages all NECIans to contact their local PBS station requesting that they air the show! His companion cookbook to the show will be released October 17th with an official launch on October 28th. http://www.netaonline.org

1986
George Carone (Montpelier Culinary) works for Fitz Vogt and Associates, a food service management company running dining services for Marlboro College and Putney School in VT. He and his wife Deb have three daughters. The company is looking for BA HRM and Culinary grads.

1992
Eddy Travis (Essex Culinary) has been at the Springfield Hospital as their Chef for over six years. He is a member of the twin state ACF chapter working towards Chef de Cuisine certification. He volunteers at the Claremont Soup kitchen in Claremont NH. Single, not married, no children...yet!

Brad MacFiggen (Essex Culinary) might want to deny this, but we heard from his mother that he recently turned 50! He was selected as Executive Chef and Partner of The Oceanaire Seafood Room Restaurant in Charlotte, NC which opened in September 2006. He has represented the Oceanaire Seafood Room Restaurant at the James Beard Foundation four years in a row, including September's event titled "Ultimate Seafood Experience." The menu can be found on www.theoceanaire.com.

Karen Knox (Montpelier Culinary) is teaching at Sebago (Maine) Elementary School as a Title 1 teacher. She works with students who are a year or more behind in reading and/or math. She has a Culinary Arts teaching certificate for vocational high school and is in the process of getting her Masters in Literary Education. She is a single mom with an 11 year old son, a yellow Lab, and a crazy cat!

1993
Paul Jacques, Jr (Montpelier Culinary) emailed that he is the Chef at the Timberland headquarters in Stratham, NH. It's not the typical cafeteria, serving more upscale food. He loves the Monday-Friday gig serving breakfast and lunch. And he really loves his nights and weekends off!

1994

Leslie Ann Viets (Montpelier Culinary) wrote in that she has accepted the Executive Pastry Chef position at the new Ritz Carlton opening in early December 2007 in Denver, Colorado!

1998
Rebecca Roper (Montpelier Culinary) is a Certified Executive Chef at a private retirement community in Highlands, NC. She is also teaching a culinary class at a local community college. She spends some of her spare time with her two granddaughters! She would love to hear from classmates. keithrop-at-aol.com

Lenny Rice (Essex Culinary) and Brigid Callinan (1994 Essex Culinary) co-authored their first book, titled Fondue, published by Tenspeed. Fondue offers 50 recipes ranging from classics to favorite flavors such as pizza, French onion soup, chocolate and caramel. Lenny is Cowgirl Creamery's head cheesemonger; Brigid is a culinary instructor.

John Ayer (Essex Culinary and 2000 Montpelier Food and Beverage Mgt) is the Food Service Director for the Rockingham School District, overseeing four school kitchens in Bellows Falls, VT.

Jason Kennedy (Montpelier Culinary) is Executive Chef for Black Tie Catering in Portland, Maine.

John Roccaforte (Essex Culinary) wrote in that he had just been hired as pastry chef at Footers Catering Company in Englewood, CO.

1999
Bob Hildebrand (Montpelier Culinary), chef of The Three Stallion Inn in Randolph, VT, was featured on the show New England Cooks, on September 13th. He prepared Pan Roasted Cod with Pancetta Vinaigrette, Sauteed Spinach and Beet Risotto which the studio audience sampled. Bob is also chef and co-owner of the Randolph Depot, a breakfast and lunch café in downtown Randolph. While on the show, Bob was asked about the success of his restaurants, his culinary background, and of course, NECI. The recipe can be downloaded off www.newenglandcooks.com .

Manuel Trevino (Montpelier Culinary) is the proud father of twin two year old boys, Austin and Maximilian. He is Executive Chef at Dos Caminos on Third Avenue at 50th Street; the 500 seat location in midtown opened last November. The corporation is getting ready to open the newest Dos Caminos in Las Vegas at Palazzo, the new tower at the Venetian Hotel. Manuel states that he is in need of NECI grads to fill all levels of the restaurant, from cooks to chefs.

2000
Ryan Goetz (Montpelier Culinary) wrote in from Beijing China! He is affiliated with the Hilton Beijing and the restaurant One East On Third, contemporary American fine dining. They are gearing up for the 2008 Olympics and all of the US Olympic Committee members are staying at the Hilton, using their food and beverage services. goetzrj-at-gmail.com

2001
A correction for the linked email address for Jill Grube, printed in the last issue. The correct email address is jill-at-jillsongalena.com Sorry for the error, Jill!

Gavin Kaysen (Montpelier Culinary) may become the Next Iron Chef! Check out the Sunday night show on the Food Network as eight chefs vie for this coveted position. The first episode aired on October 7th when the field dropped from eight chefs to seven.

2002
Jeff Amoscato (Essex Culinary) has been working at The Modern at the Museum of Modern Art in New York City. Starting as a floor manager, then director of Purchasing for the Modern and the Cafes at the Museum of Modern Art, he was just promoted to Purchasing and Systems Operations Manager for the Union Square Hospitality Group (Danny Meyer's restaurant).

Alec Bauer (Essex Culinary) is no longer working as a chef, but is doing high-end commercial kitchen design with a firm in Oakland, CA that was started by a former chef. He works with high-profile clients and projects all around the world. Another avenue of work post-culinary school!

Matthew Myers (Essex Culinary and 2004 BA Food and Beverage Mgt Montpelier) emailed that he has been working for Michael Mina since leaving NECI. He will be opening a restaurant in West Palm Beach, Florida on December 1st. He updated us on some of his 2004 F&B classmates: Tim St. Peter lives near Detroit and just had a baby; Clay Holland lives in San Antonio, TX and is a manager of a Melting Pot restaurant. Brett Moore writes a food blog on gourmet.com.

Jeffrey Bratz (Montpelier Culinary) wrote in with an update. He's been the executive chef for Whose Catering U.S., based in the Bronx, NY since April 2005. Primary activities involve catering for the concert production company Live Nation in the metro NY area, in venues such as Madison Square Garden, the Beacon Theatre, Jones Beach Amphitheatre and Nassau County Coliseum. U2, The Rolling Stones and The Police are a few of the many acts and associated crews serviced. This past summer's high profile events included the Live Earth concert at Giants Stadium, for which they provided VIP room and dressing room amenities, and Farm Aid at Randalls Island, where they coordinated and served the massive back stage effort. "In a nutshell, we run around the city at all hours, try not to damage the vans beyond recognition and try our best to make the people on tour look forward to their return to a NYC venue!"

2003
Brian Woolery (BA Food and Beverage Mgt, Montpelier) is the Senior Banquet Manager for Meadowood, the premier resort in Napa, located just east of St. Helena, a Relaix and Chateau Resort. It was recently voted one of the top 20 restaurants in the US by Esquire Magazine. Founded as a private club in 1964, it became the original gathering place for Napa Valley's wine growing community. www.meadowood.com

Jeffrey Ferrell (Montpelier Culinary) stopped in the office to say hello and to let us know that he will be moving back to Vermont from Chicago in April 2008.

A recipe was "stolen" (with permission) from Shane Coffey (Montpelier Culinary) for use on the Today Show on September 19th. Shane is the Executive Chef at Lulu Wilson in Aspen, Colorado. The recipe, Pan Seared Scallops with Smoked Tomato Broth, features a smoky tomato broth, scallops and parmesan encrusted fingerling potatoes.

Andy "Tex" Wooton (Montpelier Culinary) lives in Santa Monica and works at the Wilshire Restaurant, focusing on the use of local and organic products. www.wilshirerestaurant.com

2004
Matthew Dyer (Montpelier Culinary) was featured in the Sept 7th issue of Birmingham (AL) News. He is the Executive Pastry Chef at Tria Market, a full service bakery and deli which offers specialty products from around the world, located in Homewood, AL.

The parents of Nate DeGroff (Essex Culinary) emailed us with terrible news. In early September Nate was at Hocking Hills, Ohio and fell 20 feet, landing on rock. The fall seriously injured his spine, elbow, and head. After 28 days in the hospital and 2 surgeries, Nate was released from Ohio State University medical center and is doing well at home. He starts Physical Therapy soon and is walking as much as his body will allow. He has lost weight, gained a beard, lost callouses and is anxious to get back in the kitchen; his job at the Elevator Brewery and Draught House in downtown Columbus is waiting for him.

Send cards to him at home: 2322 Benning Drive, Powell, OH 43065. To reach him by phone, 614-361-9036 is his cell; 614-766-1831 is the home number.

Michelle Gotham-Lee (Essex Culinary) is the pastry chef at the Mansion at MGM Grand Hotel and Casino, a private hotel within the larger hotel consisting of 35 villas for "high rollers" and VIPs. Mansion is one of three Joel Robuchon kitchens at MGM: Joel Robuchon at the Mansion and L'Atelier de Joel Robuchon are "sister" kitchens. Steve Gotham, Michelle's husband and an Essex Culinary grad, is the sous chef in the same kitchen.

2005
William "Wiggy" Estes (Montpelier Culinary) has been named the new Chef de Cuisine at the Farmington Country Club in Charlottesville, VA. The club is one of the premier country clubs in the country with a platinum rating. He started in August and has had one special event featured on the local television network. He states that they are looking for fulltime employees and interns. www.farmingtoncc.com

Andy Fass (Essex Culinary) wrote in; after working in NC for a few years, he moved back to Gainesville, FL hoping to open his own restaurant. After six months of searching and a few chef gigs around town, he changed his game plan and began pursuing an already existing restaurant named Amelia's. He'd heard that the owner wanted to sell and on September 4th, closed the deal. Amelia's, the best Italian restaurant in Gainesville, has been at its current location under the original owner for 18 years. It enjoys a fabulous reputation in and out of town, and Andy plans to run it as Amelia's for many years to come. www.ameliasgainesville.com

Bill Bromley (Montpelier Culinary) was at the Boca Raton Resort and Club, then did pastry work at Nick's Fish Market in Boca. He helped open up Nick's 34th restaurant a year ago. Bill trains staff and does just "about everything."

2006
Chia-Yin (Karen) Ho Kirkup (Montpelier Culinary) is currently working at Icarus Restaurant in Boston as a pastry assistant and prep cook. She's been there since her second internship, and reports that it's been a great experience!

2007
Brittany Marquart (Soutar) (Essex Culinary) sent in a photo of her 2 month old daughter, Madelin Elizabeth Marquart. The family is living in Brainerd, MN.

A couple of months ago, alumna Melissa Horst (2006 Montpelier Culinary) wrote in, wishing that NECI had an alumni discussion board. All it took was for NECI's Distance Education Coordinator Peg Checchi to get wind of this. Using the Angel Platform, Peg moved the project from the discussion phase to completion! But she'll tell you it's never really complete, since new content and new ideas can always be added! Check it out!

Click on: http://online.neci.edu
Click on: Public Forums
Click on: Welcome NECI Alumni
Password: rosemary

Bring your ideas to NECI! Make a posting and get the discussion rolling!