Message from the President
No matter the season, the rhythm of life keeps us anchored. We are enjoying one of the most spectacular autumn's here in Vermont that I can remember. Even while we hear doom and gloom on the radio, television and in the papers, Vermont is bustling with activity. Who can stay down when the pumpkin patches are brimming with orange globes, children are playing on the ball fields and our students are hard at work in the NECI kitchens and classrooms. The school continues to manage and with the improvements throughout the organization but especially marketing, admissions and alumni affairs, we remain optimistic.
The efforts in the areas just cited include the work of alumni. Let me pass on a report of the many ways alumni are reaching out and helping NECI in their own communities:
Tim White talked with students at CATEC in Charlottesville, Virginia.
Dave Finkelstein is giving a demo at Paramus Tech in New Jersey.
Orrick Nepomuceno, the President of the Alumni Association, spoke to a prospective student in Raleigh, North Carolina to answer questions.
Hunter Satterwhite, currently in California, and Orrick have reached out to new interns as Alumni Ambassadors.
Mike Geldart represented NECI at the North Shore Technical High School College Fair in Middleton, Massachusetts.
Jeryl Nappi from Kennebunkport, Robert Bennett in Philadelphia and Dyan Solomon in Montreal have shared their successes as NECI begins to consider a Baking and Pastry Hall of Fame.
Erica Connell Cooper, now in Green Bay, Wisconsin, has worked with Karen Nevin, Director of Alumni Relations, on the alumni website.
Hugo Malone recently hosted Chef Michel LeBorgne during his visit to Charlottesville.
Of course, many of you have done some amazing things over the past year or two to support the school and build the alumni association. That support has been critical. The fact is that no institution can function without the support of others. It is especially true in education.
But support cannot be a one way street. It needs to be mutual, and those who really extend themselves need special recognition. To that end, Karen Nevin is working with Orrick to convene a group of alumni to improve that mutual support and develop a recognition program for those alumni who make the extra effort. If you are interesting in serving on this committee, let Karen know.
Meanwhile, best wishes.
Fran
Letter from your Alumni Association President
The past four weeks have brought us some of the most devastating news we have seen since the Great Depression. And in these trying times, there comes uncertainty, despair and anger over how we may have come to this place in our history.
I attended the Nation's Restaurant News' Multi-Unit Foodservice Operators (MUFSO) Conference in Washington, DC where I was able to talk directly with some of the most powerful executives in the restaurant and foodservice industries. Although there was much concern over who may become the next president and of course where the global financial markets will go, one thing was certain. Many felt that the Restaurant Industry will endure this hardship we are currently seeing. After all, everyone has to eat!
As an industry, we employ over 13 million people with sales reaching nearly $600 billion. Our impact in the US economy is expected to exceed $1.5 trillion including sales in related industries such as manufacturing, transportation and agriculture.
As a NECI graduate, we have a great opportunity to set the direction of the restaurant industry by developing a new wave of leaders. Through networking and support, we as a group can make our mark in the marketplace.
Just last month a new batch of students went out on externship. For many of these new professionals, it will be the first time to work in a professional kitchen. But all the great skills that they have developed in Vermont is not enough.
The Alumni Association has developed an Ambassador Program to help both alumni and externs to network on a regional and local basis. This network of alumni will help foster a new dialogue among professionals and help to encourage opportunities to elevate a career or open new business partnerships.
We are looking for individuals who are willing to take the time to develop chapters across the country and help get fellow alumni and students connected.
If you are up to the task, please feel free to contact me at 919-845-0805 or email me at Orrick@dickwray.com.
Regards,
Orrick Nepomuceno, CPC
Essex 1996
On The Fast Track with Slow Foods
Josh Gibbs (AOS Culinary Arts 1998) is a NECI Chef Instructor and core faculty member in Essex and the faculty advisor for the Essex chapter of NECI's Slow Food on Campus Convivium. Josh's career with food was not altogether planned, but it is no doubt where he should be. Throughout high school and beyond, Josh worked in restaurants building his skills as he moved from being a dishwasher to line cook to back of the house management in a variety of establishments.
Spending the last part of his high school career in Essex Junction during the middle and late 1980's, he watched as the Lang Farm property developed over time, the Outlet Center went up, and the Inn at Essex followed quickly after. However, he spent his early 20's not knowing exactly where his passion lay. While studying psychology at The University of Vermont, he maintained jobs in local restaurants, and quickly realized that psychology was not his calling. Throughout this period of time, he toured NECI and periodically pondered the idea of an eventual enrollment.
In the last days of 1995, Josh finally made the decision and enrolled in NECI at its Essex campus.
Because of Josh's early experiences working in kitchens, he felt he had some basic skills. He spent his time at NECI concentrating on specifics and refining his abilities. He was confident when he arrived at his first internship with Lydia Shire at her new Italian restaurant Pignoli in Boston. This was his first real experience with fine dining in an urban atmosphere, and he began to find a passion for high quality and well-prepared food.
After his second year, Josh interned as an a la carte sous chef in Putney, Vermont for Chef Ann Cooper, but soon was hungry to manage a kitchen of his own. He decided to embrace an opportunity to run a small country inn in Saxtons River, Vermont, drawing on all the skills he had gained. He quickly learned how difficult it would be to prepare the level of cuisine he wanted with a small staff, in a small establishment with varied menus and meal periods. Significant challenges arose including finding qualified help in a rural setting. Josh eventually left the inn to return to his passion in fine dining and became the Chef de Cuisine at Hemingway's, considered one of Vermont's finest restaurants.
While Josh was working hard to establish his reputation, he got married and had a daughter. After a particularly difficult night at work, he started thinking about how he could further his career and balance his work with family life. After surfing the NECI website, Josh fired off his resume for a Chef Instructor position at his alma mater. Josh always held his instructors in high regard and wondered whether his skills would measure up. He was encouraged and excited to receive a call to try out for the position. In September 2003, after a nerve-wracking taste test that resulted in high reviews, Josh cut off his pony tail, and started teaching at NECI.
Josh's favorite part of teaching is seeing the "Ah Ha!" moment in a student's eyes. The moment when a student realizes that they don't need a recipe because they know what to do to create it themselves. Josh remembers when this happened for him as a student. During his first internship, he worked next to a valedictorian from another renowned culinary program. Josh watched as the extern continually made basic cooking mistakes. He was astounded at the lack of knowledge in basic cooking methods, and knew that he had been well prepared by NECI.
Josh's growth as a chef continues as he works side by side with NECI faculty, and becomes more involved with Slow Food, Chef's Collaborative, and the sustainability movement. He feels it is important that students learn about food production practices and food ethics. He is working with NECI to make sure that this is integrated into all levels of instruction throughout the curriculum.
It was a natural step bringing the Slow Food initiative to campus. Students involved in the Slow Food Convivium work to educate themselves and their peers about quality foods and sustainability.
Everything has culminated with Josh's acceptance as an academic delegate to the Terra Madre 2008 conference being held in Torino, Italy during the last week in October. He will be able to experience the whole realm of slow food where the movement was born. Josh will also be able to visit the Salone Internazionale del Gusto, the world's largest artisan food market taking place at the same time. Attending with Josh will be Chef Tom Bivins, NECI Instructor Jeff Roberts and several NECI students who are on their internships in Italy.
Josh considers sustainability in food production and the Slow Food Movement to be essential to our future. Delivering curriculum in this area is clearly an area where NECI can take advantage of its setting. Vermont is world renowned for the quality of its food and food products. There is a long tradition of buying local and people are willing to pay more for it. The governing bodies of the world have not always done a good job of protecting and managing our food supply. Instead, they have concentrated on making food cheap and available to everyone -- a laudable goal -- but one that has had the effect of destroying our biodiversity, our environment and our health. Quality, nutrition and food safety have long been in decline.
Eating good, clean and fair food should be a basic human right. Understanding where it comes from and knowing what we can do to promote sustainability is an inherent part of NECI's mission in curriculum development. With the launch of our new BA specialization, NECI is in a position to be an educational leader in sustainability. And Chef Josh believes that everyone, including the students and their customers will benefit.
NECI Announces 2009 Graduation Speaker
NECI is pleased to announce the 2009 Graduation Speaker, Susan Sokol Blosser. Dr. Blosser has a BA from Stanford University, a Masters in the Art of Teaching from Reed College, and an Honorary Doctorate of Public Service from the University of Portland.
She is co-founder and company president of the Sokol Blosser Winery in the Willamette Valley's Dundee Hills, Oregon. She also is a founding member of the Oregon Wine Marketing Coalition. She is only one of a handful of Oregon women presiding over a winery. Because the Blosser family is intensely eco-conscious, the founding principle for farming her land is sustainability. The wines produced are "super premium" and "ultra premium" and include wines distributed throughout the United States and Canada and sold primarily to high-end restaurants.
A wine pioneer and environmental leader, she was recently awarded the Women for Wine Sense Lifetime Achievement Award. She is also recipient of the City of Portland's Office of Sustainable Development Best Practices For Sustainability Award and Sunset Magazine's 2007 Green Award. In addition she is an officer of the Oregon Wine Advisory Board, a trustee of Marylhurst College, a founder and board member of the Oregon Chapter for Social Responsibility, and a director of the Oregon Environmental Council.
In 2006 her memoir At Home in the Vineyard: Cultivating A Winery, An Industry, And A Life was published. She is also author and co-author of several other books, including her most recent, Gracious and Ruthless: Surprising Strategies for Business Success.
NECI Professor Chosen for International Exchange Program
NECI Chef Instructor and alumnus, Artie Fleischer (AOS Culinary Arts 2005), is heading to eastern Asia next spring as part of a group study exchange program through the regional branch of Rotary International.
Artie Fleischer is one of four young professionals from Vermont, New Hampshire and Quebec who will take part in the month-long trip to Taiwan. Rotary's District 7850 is sponsoring the exchange as part of its efforts to broaden international ties; the district is paying participants and underwriting all the trip's expenses.
"This is a tremendous opportunity for international social and occupational networking," says Sara Sprayregen, director of the exchange program. "It will truly promote understanding and goodwill between our countries."
NECI's Dean of Academics, Jason Gingold, selected Fleischer to apply for the program. Gingold had personal experience with the program, having taken part in a Rotary exchange trip to France.
"Artie is a great instructor," he says. "This is a once in a lifetime opportunity for him to learn about himself and a new country, both from a food perspective and a cultural one."
To prepare for the trip, Fleischer is working with a Rotary group leader to learn more about Taiwan and about Rotary's involvement there and in other parts of the world. He is also learning to speak Mandarin and brushing up on his Taiwanese cooking. His group will visit the Rotary's various districts in Taiwan, giving presentations and learning more about their own professions in the region.
While he has traveled extensively in Europe and the Americas, Fleischer says he is looking forward to experiencing an Eastern culture and meeting chefs and other professionals from the region's hospitality industry.
"Education in the culinary arts and restaurant management is heavily biased by Western European traditions," he says. "Traveling to Taiwan will educate me about Eastern traditions and models of restaurant management and provide material for our evolving curriculum at NECI."
NECI at the NYC Restaurant Show
by Karen Nevin, Director of Alumni Relations
Here's my first opportunity to meet the great alumni at NECI! I will be at the International Hotel/Motel & Restaurant Show at our booth #1886 from Sunday, November 9 through Tuesday, November 11. Please stop by to visit! Check out what NECI is up to including our new Hospitality Institute providing programs to meet workforce training needs. Buy a signed copy of "A Master Class" and visit with Chef Michel and yours truly, your new Alumni Director!
Will you be spending time at the show? Would you be willing to help at the NECI booth for a few hours? I am looking for help! Anyone who can give us a hand will get a pass to the show. Please contact me directly if you are able and willing (karen.nevin-at-neci.edu).
Though we do not have any alumni social events planned, if you have an idea or would like to help organize an impromptu gathering let me know. I am sure we can pull something off!
I can't wait to meet as many of you as possible. See you at the show!
NECI is hard at work talking to students all over New England, encouraging them to attend the New England Culinary Institute. You can find NECI folks in the following places:
DC/Virginia - October 13-16
Middleton, MA - October 16 (alumnus on the road for NECI)
Middlebury, VT - October 20
Oxford, ME - October 21
Randolph, VT - October 22
Tiverton, RI - October 23
Massachusetts - October 26-28
Paramus, NJ - October 27 (alumnus on the road for NECI)
Would you like to help out? Are we in your area? If you would like to join one of the Admissions reps when they talk to students, please let me know! Students love to hear about NECI alumni - you are the best recruiters we have!
ALUMNI SIGHTINGS IN CHARLOTTESVILLE!
Chef Michel had a wonderful visit to Charlottesville at the end of September. Along with his visit with Tim White at the Charlottesville-Albemarle Technical Education Center, he met up with Hugo Malone (AOS 1993 Cul Arts) and Nancy Kershner (AOS 1993 Cul Arts), Ian Boden (AOS 1998 Cul Arts) at Staunton Grocery, Tim and Erin Dankert White (AOS 2000/2001 Cul Arts) at Boar's Head Inn, Rachel Greenberg (AOS 1992 Cul Arts), Michael Yager (AOS 2007 Cul Arts), Sean Walsh (AOS 1995 Cul Arts) at Whole Foods and Mark Otis (AOS 2004 Cul Arts). Chef Michel also made it out to Palladio Restaurant to visit with Melissa Close (AOS 1999 Cul Arts) and NECI intern (soon to be alumna) Shelagh Smith.
Have you or your restaurant or business been featured in a magazine or news story?
-- Please let us know! necialumni-at-neci.edu
Have you started a new job, opened a new restaurant or taken on a new and interesting challenge?
-- Please let us know! necialumni-at-neci.edu
Have you recently gotten married? Had a baby? Moved across the country (or across the street)?
-- Please let us know! necialumni-at-neci.edu
Would you like to be profiled in the next alumni newsletter?
-- Please let us know! necialumni-at-neci.edu
One of the only ways for your friends and classmates to know where you are and what you are doing is by letting NECI know. I promise to include your updates in the next issue of the NECI News.
AND, if you would like to write an article, express an opinion, share a story or recipe, please send it to me. It will be featured prominently in the next issue of NECI News.
Karen Nevin, Director of Alumni Relations
necialumni-at-neci.edu
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Matt Varanese (AOS Culinary Arts 2007) is working at the Blue Mountain Brewery in Afton, Virginian and will soon be a dad!
Aaron Lamb (AOS Culinary Arts 2006) is working as a chef at Joseph's Gourmet Pasta and Sauces.
Ryan LaFoley (AOS Culinary Arts 2005) wrote to share that he has become a huge fan of bow hunting. He lives in Montana with his expectant wife (due in March). He proudly shared the story of his first successful kill with a bow, emphasizing that he always eats what he kills and has not had to buy breakfast sausage, chorizo, andouille sausage, hamburger meat, salami or steaks in 3 years.
Lisa Grasso Siebenbrodt (AOS Culinary Arts 2004) emailed to let us know that she just got married on September 25th to Ryan Siebenbrodt. A number of NECI alumni flew out to Des Moines to help celebrate. Nathan Thomas (AOS Culinary Arts 2004) came from Virginia to prepare the rehearsal dinner. Mary Jane Mills (AOS Culinary Arts 2007) and Haley White Wilson (AOS Culinary Arts 2007) made beautiful red velvet cupcakes for the reception. Also in attendance were other NECI alumni: Sean Wilson (AOS Culinary Arts 2007) and Susan Hoss (AOS Culinary Arts 1997). Congratulations Lisa!
Jonathan "Ty" Thames (AOS Culinary Arts 2004) has just opened his fourth restaurant, Barrister's Grill and Bar in Starkville, Louisiana. Ty also owns Bin 612, Rock Bottom Bar & Grill and Restaurant Tyler. Ty and the new restaurant were featured in the online newspaper Reflector. To read the article, click HERE.
Richard Arbaugh (AOS Culinary Arts 2004) has opened the South Hills Market and Cafe in Charleston, South Carolina with his wife, Ann. Opened in July, the restaurant has a menu with Southern, Asian and classical French influences to feature creative combinations of seasonal vegetables and fruits and high quality meats.
Peter Bresnahan (AOS Culinary Arts 2004) checked in to tell us that he is working at Twin Farms in Barnard, Vermont as an assistant pastry chef.
Matt McClure (AOS Culinary Arts 2002), Cassidee Dabney (AOS Culinary Arts 2000), and Travis McConnell (AOS Culinary Arts 2004) are all Sous Chefs at the Capital Hotel in Little Rock, Arkansas. I'd say that hotel knows who to hire!
Beth (Donnett) Hughes (BA Food & Bev Mgmt 2003) co-owner, with her husband, of the Storm Cafe in Middlebury, Vermont was featured in the Burlington Free Press recently. Beth and her husband bought the cafe two years ago. To read the article, click HERE.
Jack Vendetti (AOS Culinary Arts 2003) wrote to let us know that he has joined the Navy and is on board the USS Oscar Austin, an Aegis Guided Missile Destroyer. He was selected to participate in the 2008 Military Culinary Competition held in Washington DC on September 28th.
John Cox (AOS Culinary Arts 2002) dropped us a note to say he is no longer at the Hotel Hana Maui. When we know where he has landed, we'll let you know!
Scott Opdyke (AOS Culinary Arts 2002) is the executive chef of the Mountain Branch Grill & Pub in Joppa, Maryland. Scott has started presenting solo cooking classes called "Simply Grilling with Chef Scott." His cooking classes were featured in an article in the Baltimore Sun. To read more, click HERE.
Steve Corry's (AOS Culinary Arts 2002) restaurant, 555, was featured on the website Restaurant Videos. Watch Steve talk about his restaurant HERE.
Mike Piattoni (AOS Culinary Arts 2001) has taken wedding cakes in a completely new direction. Mike and his fiancee have started Pi2, an artificial wedding cake business that they run out of their home in Portsmouth, New Hampshire. Mike figured they could save people hundreds of dollars and guarantee that their cake will look great during the whole special day. Mike's new business was recently featured in their local paper. Read more HERE.
Mike Geldart (AOS Culinary Arts 2001) is representing NECI at the North Shore Technical High School Career Fair in Middleton, MA. Mike is currently a baker at B+R Artisan Bread in Framingham, Massachusetts. Thanks Mike for your help!
Mike Ainslie (AOS Culinary Arts 2001) is the Development Chef at Fresh & Easy Neighborhood Markets in California. His work at Fresh & Easy was written up by the Orange County Register where he described how he transforms individual recipes into the grab-and-go dishes that are so popular. You can read all about his work HERE.
Erin Dankert White (AOS Culinary Arts 2000) and Tim White (AOS Culinary Arts 2001) are keeping busy. Erin wrote us to say that she is now the Executive Pastry Chef at the Boars Head Inn, Charlottesville, Virginia, where her husband, Tim is the Executive Chef. In addition, Tim graciously agreed to accompany Chef Michel LeBorgne to CATEC (Charlottesville-Albemarle Technical Education Center) to talk to students about NECI. His visit was a great success!
Kevin Bailey (AOS Culinary Arts 2000) wrote us to say he is working as a line cook at Simon Pearce in Quechee, Vermont and loving life as a dad to his son, Finnegan.
Rachel Miller (AOS Culinary Arts 1999) has a new blog called CoffeeAM Chat. She is working at CoffeeAM Gourmet Coffee Roastery, an online coffee shop. Her most recent blog was all about her top 5 favorite coffees.
Michael Rhoads (AOS Culinary Arts 1999) owns B&R Artisan Bread in Framingham, Massachusetts. B&R Artisan Bread specializes in wholesale breads for area restaurants. They were recently recognized as Best of Boston 2008 in the Bakery-Bread category. The New York Times Sunday Magazine featured Michael Rhoads and his bakery in a "Recipe Redux" article on Challah. Michael learned to make Challah from a 1976 NY Times Food recipe. After perfecting the original, he transformed the recipe to make it is his own. Read all about Challah and Michael Rhoads HERE.
Adam Wade (AOS Culinary Arts 1998, BA FBM 1999) is the new chef and cooking instructor at Addlestone Hebrew Academy in Charleston, South Carolina.
Ian Boden (AOS Culinary Arts 1998) is the Executive Chef of Staunton Grocery in Staunton, Virginia. Ian is pleased to report that the Staunton Grocery was featured in the Food Find section of October's issue of Southern Living magazine. In addition, they have just received the 2008 Award of Excellence from Wine Spectator. Ian entertained Chef Michel LeBorgne on his recent trip to the Charlottesville area. To read the Southern Living article, click HERE.
Dave Finkelstein (AOS Culinary Arts 1997), chef/owner of Bailey's Barbecue in Blauvelt, New York, will be doing an NECI admissions demonstration at Paramus Tech Culinary School at the end of October. What a great way to reach out to the next generation!
Steve Nelly (AOS Culinary Arts 1997) wrote to give us an update. He is the Chef/Manager of ChefAdvantage in Atlanta and currently pursuing a Master of Food Technology degree from the University of Georgia. He is also a member of the Research Chef's Association and the Institute of Food Technologies. On a personal note, Steve got married last March in Lake Tahoe. Congratulations!
Jeff Brown (AOS Culinary Arts 1997) wrote to let us know that he has accepted the position of Executive Chef for the Waterville Valley Conference Center in Maine.
Anthony Roselli (AOS Culinary Arts 1994) called to let us know that he is the new Executive Chef/Partner of the Shepherdstown Union Hotel and Restaurant in Mechanicsburg, Pennsylvania.
Jason Hyatt (AOS Culinary Arts 1994) co-owns the luxury boutique resort called Abaca Resort in Cebu, Philippines. The fine dining restaurant has an all female kitchen crew!
Julie Harrington (AOS Culinary Arts 1993) wrote to let us know that she is enjoying her new job as culinary arts instructor at Finger Lakes Technical Center in Stanley, New York.
Jim Gallagher (AOS Culinary Arts 1991) is the Chef de Cuisine for Summer Winter, an upscale eatery in Burlington, Massachusetts, which opened late last year. Summer Winter was featured on PBS' "The Victory Garden" in September because of its belief in serving the freshest possible ingredients. Summer Winter owns its own hothouse and garden to grow a variety of micro greens, vegetables, herbs and even a few tiny Meyer lemon trees. To read more about Summer Winter and its gardens, click HERE.
