Message from the President
In August of 1989 NECI opened its Essex campus. Twenty years later almost to the day, that campus was unified with the Montpelier campus in what will mark the end of one era and the beginning of another.
We are extremely proud of all of the alumni who attended the Essex campus. They were part of a culinary and educational program that provided quality dining at both Inn at Essex restaurants as well as at NECI Commons, the busiest restaurant on Church Street every year of its operation. The community loved the food, service and ambience. Its bake shop and take out service also were popular and I remember fondly enjoying the second floor view of the strollers on Church Street.
It is time now for NECI to evolve. We believe that our educational model, the underlying values of the institution and our vision are strong and will shape NECI for the next generation of students. We have begun to feel the exciting impact of our unified campus as 200 students arrived in Montpelier at the beginning of September. Classes are full, students can be found in all corners of the school, and there is a palpable energy everywhere.
We are reaching out as never before to Vermont farmers and processors, and making them part of the NECI educational experience. Just last week a group of students served several hundred guests in Hardwick at the third largest organic seed company in the country using product from the company's garden. At the same time, NECI faculty and students were helping at the Growing Local Fest here in Montpelier. This gathering of local farmers helped to raise funds to put gardens in the local schools. Students were also able to raise money for the NECI Slow Food and Garden Clubs. And if that weren't enough activity, that same weekend, Director of Career Services Mark Molinaro and students helped with the Wellspring Farm Annual Harvest Fest! Even our restaurant at 118 Main has been decorated with the photos of nearby farmers and the menu has been redesigned to highlight the farm-to-table concept.
A new NECI view book has just been published that features Vermont, much more than in prior publications, as one of the leaders in the agricultural and culinary revolution that is beginning to gain momentum. It is being followed by some twenty additional pieces. Of course, the changes just mentioned are being incorporated into a redesign of the web site.
In short, NECI is positioning itself to serve a new generation of students and changing food industry. Yet, you will still recognize the passion and commitment to student success among the staff. Come back and visit sometime! In fact, why not plan now to attend next year's alumni reunion and 30th anniversary of the school on August 14-17, 2010. We hope to see you.
All the best,
Fran
Letter from your Alumni Association President
I can't believe that summer is already come and gone. It has been a busy summer for me personally as well as with our work on the NECI Board of Directors.
In July, my family relocated from Raleigh, North Carolina to Denver, Colorado. After nine years in the Triangle, it was hard to leave the picturesque Tarheel state and all our friends. But we had a job offer that we simply could not refuse. So with easier access to the West Coast, I am making it a top priority to visit as many of our West Coast alumni as possible during my next year as President of the Alumni Association.
Last month in Vermont, I am proud to report that the Alumni Reunion was a success! Karen Nevin put on a great event with many attendees stating that they would return next year for NECI's 30th Anniversary. If you were not able to attend this year, I strongly suggest that you start making plans now for next year's bash as we have plans to make it a wonderful experience for everyone that comes to visit.
We also have two new Board members who were voted on the Board of Directors. Josh Duda and Ed Feldman will be both joining the Board of Directors. Josh is the Executive Chef at the Simon Pearce Restaurant in Quechee, Vermont. Josh has been the Executive Chef at Simon Pearce since 2002. In addition, Josh and I were both in the same class in Essex from 1994 - 1995!
Ed Feldman is a 1984 AOS graduate and is currently a Management Analyst for the State of Massachusetts, working for the Department of Mental Health (DMH) where he provides data and reports for Senior Executives as well as being the Firearms Clearance and CORI Compliance Officer. But his experiences include biking across Europe after leaving NECI where he worked in various restaurants across the continent as well as working with the Peace Corps in the former Soviet Union as a business consultant. I also got the meet Ed at last year's graduation when his wife Ruth received the Distinguished Alumni Award.
With the recent changes to the school and additions to our Board of Directors, we still need the help and support of our alumni. I encourage you to participate by getting involved in the Ambassador Program. Or if you have an idea, please reach out to me at orrick-at-kaonconsultinginc.com or 720-524-8095 about your plans. I am always interested to hear what our alumni community wants from its Alumni Association.
Warm Regards,
Orrick Nepomuceno
Essex 1996
From Dishwasher to the "Poorhouse"!
Jamie Eisenberg (AOS Culinary Arts 1987) didn't plan on a culinary life. She received her Bachelor's of Fine Arts at the Rhode Island School of Design for printmaking. Her start was pretty typical - washing dishes to make some extra money while she was at school. When a dishwashing job opened up at a place where some friends were working, she joined them. It didn't take long before this dishwasher with a BFA was helping on the line. Within six months, Jamie was the sous chef. She really enjoyed the lifestyle of food service.
A couple of years later, Jamie was getting restless. Her family was bugging her about her degree in Fine Arts and wondering why she wasn't doing what she'd gone to school for, and "slinging quiche for a living." But she enjoyed working at the restaurants, and when she saw an ad for NECI in the back of Gourmet Magazine, the idea of going to school in Vermont was very appealing.
Jamie decided to apply as an advanced placement student. The day of her test was memorable. She showed up at Tubbs to take the test under Chef Michel LeBorgne. But Tubbs had lost power the night before and the kitchen was a disaster. Nothing was cleaned up from the dinner service and nothing was prepped for the next day. Chef Michel took one look at her, handed her some ingredients and told her to make some soup and the "family meal" while the rest of the staff raced around to clean up. Her lunch was deemed "good" and she was in.
Starting as a second year student was difficult. Jamie shares that she wishes she had done two full years at NECI as this would have made her a more well rounded student. But Jamie was there during NECI's heyday, working under unbelievable chefs, listening, studying and learning as much as she could. After graduating from NECI, Jamie returned to Panache where she had worked in Rhode Island and was soon their executive chef.
It took just a few years for Jamie to get restless again. Howard Fisher had kept in touch and let Jamie know that if she was interested in teaching at NECI, he'd love to have her back. By 1991, Jamie was ready to make another move, and soon she was up in Essex as a relief instructor. Things really clicked for Jamie at NECI. She worked hard to become a good chef instructor, taking advantage of the wonderful community of chefs already at NECI. Teaching made sense to her and she knew she had things to share with the students.
Jamie remembers that President Fran Voigt always sat down with the new instructors and asked them "what extra curricular activity can you contribute to the NECI community?" She knew immediately that she wanted to work with the students to understand substance abuse issues in the culinary world and to help and counsel students in need. Jamie is a recovering alcoholic (20 years of continuous sobriety) and these issues were important to her and how she managed her life. Immediately, she started to share her story with every single class she taught at NECI. This was incredibly rewarding as students reached out to her for help. Jamie conducted meetings on campus at times and made sure there was an awareness of the issues surrounding substance abuse. She knows that she made a difference.
Jamie was at NECI for nine years, longer than she'd been anywhere before. She'd managed to change roles every few years so her usual sense of restlessness after three years hadn't cropped up, but by 2000 she knew it was time to move on. And she wasn't quite sure she wanted to stay in food service.
So she took some time off to test the waters. While doing a variety of jobs, Jamie took advantage of an entrepreneurial program for women in small business and learned all about starting her own business. Though she loved crafting a new business she soon realized she wasn't destined to make a living as a pet sitter!
When City Market in Burlington, Vermont was looking to open their new downtown store, they asked Jamie to apply for the Prepared Foods Manager job. She quickly learned that this was much more than running the deli counter. Jamie helped to open the store, set up programs and made the department stable and profitable. And then she got antsy again. A similar position at the local health food grocery store opened up and they really needed Jamie's help. Again, she found herself opening up a new grocery store as the Prepared Foods Manager. Jamie was now fully immersed in the grocery world.
In January 2009, Jamie received a call from management. The country's financial crisis had reached the store and they had to let her go. It came out of the blue and Jamie was in shock. But being unemployed wasn't going to be the end of her world. Jamie took the time to re-evaluate her values. The work at the two grocery stores was very stressful. She had managed staffs of over 40 employees, had to work with unions at one location and with a small family at the other. And she realized she hadn't really cooked in years.
So she found a temporary job cooking at a small restaurant that needed help getting organized. The work was grounding and satisfying. While there, Jamie realized that she wanted to go back to teaching. She had so many more skills to bring to her students. As she thought about it she knew that she wanted to teach to a population that really needs the job skills. Perhaps the developmentally disabled? Substance abuse population? Refugees or low income Vermonters?
Literally a day after she formulated these thoughts in her mind she heard about a position as the assistant chef instructor for low income Vermonters at the Community Kitchen, part of a national program based at the Chittenden County Food Shelf. Interestingly enough, Jamie soon learned that NECI and her old ally, Howard Fisher, had strong ties to the Community Kitchen. Jamie felt like she was home again.
Jamie has only been working at the Community Kitchen for eight weeks. The Community Kitchen program is a 14 week program for low income Vermonters that teaches job skills for entry level positions in the industry. Nearly every Vermonter who graduates from the program finds work within the industry. The Community Kitchen students learn to take food that has been donated by local restaurants and grocery stores and turn it into quality food that goes back to the community. Meals are prepared for the soup kitchen as well as distributed through the food shelf. Jamie's goal is to improve the quality of the food, changing the meals to make sure they contain significant meats and proteins that will better serve the population.
Though Jamie has found her new niche, being an entrepreneur is still in her blood. Last winter, as she struggled to figure out what was next, she and her partner started to bake pies and put them out on the street for people to purchase. Soon "Poorhouse Pies" was born! They refurbished an old garden shed in the front yard, made a few signs that say "Pie Today!" to put out on the road, and using the honor system, folks can now pull up to the shed, leave some money and take a pie. Jamie says they are selling up to 50 pies a weekend! Knowing that they will not be able to stock the pie shed during the winter, Jamie and her partner are hoping to sell retail to local grocery stores, and of course, take special orders for the holidays.
It's amazing to Jamie what a tight circle her culinary world is. The woman who taught her small business class works in the next office to the Community Kitchen. Those classes gave her the knowledge and confidence to start Poorhouse Pies. The grocery stores where she used to work contribute their leftover foods to the Food Shelf where she and her students transform them into hot and healthy meals. And she still works with NECI students who choose to do their community service projects at the Food Shelf. What a wonderful circle to be in!
Wow! What an incredible weekend it was. The first Alumni Reunion held on campus in August has come and gone but will not be forgotten. All told, 16 alumni came to town. They came from Los Angeles, San Antonio, Charleston, Michigan, Florida, New York City, Alabama, Richmond VA, New Jersey, Massachusetts, New Hampshire and here in Vermont. They came from as far back as 1985 and as recently as 2004. Though no one knew each other from school, they all shared one thing - a real love for NECI.
Attendees included:
Carmen Allen, Tom Bivins, Michael Blau-Shane, Susan Jo Carter, Steve Cobble, Jose Cruz, Martha Smith Franklin, Stephanie Isabelle, Krista Berberich Kanapaux, Gavin Kaysen, Tim Klauder, Joe Mazza, Jen Mindell, Rachel Pizzichillo, Hunter Satterwhite, Annette Weaver.
We started the activities with the Sustainable Barbecue on Sunday evening. With the threat of rain, we held the barbecue in the cafeteria, and had a ball. It was fun to start getting to know everyone. NECI Chef Instructor Jeffrey Ferrell (AOS Culinary Arts 2003) put on a fabulous spread drawing on the many local fruits and veggies that are in season.
On Monday, we held a number of workshops in the morning, which allowed the alumni to learn some tips for operating their businesses, get advice on their career options, or even to sample a variety of teas! The afternoon included a State of NECI address and student panel.
Monday evening we gathered at the Main Street Grill for the Alumni Banquet. Everyone descended on the Grill for some fun and camaraderie. We told stories, ate a wonderful meal prepared by Chef Instructor Erik Larsen's (AOS Culinary Arts 2005) banquets class, laughed and cried. It was hard to end the evening and folks ended up heading up the street for a drink and some more time together.
On Tuesday morning, the Admissions staff was pleased to take the alumni on a tour of the Montpelier campus. This was of particular interest to alumni who had attended Essex. As one alumnus said, "I missed NECI and I did not realize it. It hit me when I walked into 7 School Street. It smelled right, it triggered so many good memories for me." The reunion culminated with a special VIP tour of Vermont Butter and Cheese, where we had the chance to see how all their award winning cheeses and butters are made, and got a chance to taste everything!
You can check out all the photos of the reunion at www.shutterfly.com/NECI/Reunion. Any photos purchased will benefit the NECI Scholarship Fund!
I am pleased to announce that we have begun planning for the next Alumni Reunion in 2010 in conjunction with NECI's 30th Anniversary. Everyone in attendance pledged to come back with three friends, and I KNOW that we will have an incredible turn out next year. Lots of ideas are all ready germinating. If you want to get involved, let me know!
SAVE THE DATE: Alumni Reunion 2010: August 14-17, 2010!
Alumni Association Directors Announced
Joshua Duda (AOS Culinary Arts 1996) and Ed Feldman (AOS Diplome Culinaire 1984) have been elected to the NECI Alumni Association Board of Directors. Congratulations! The will each serve a three year term. The Alumni Association is made up of a President, Vice President and five at-large Directors. Orrick Nepomuceno (AOS Culinary Arts 1996) is the President, whose term expires in August 2010, and Hunter Satterwhite (AOS Culinary Arts 2000) is the Vice-President and will become president next year. The remaining at-large Directors are Michael Levy (AOS Culinary Arts 1999) and Paul Lynch (AOS Culinary Arts 1990). There is one vacant seat whose term ends in 2010.
The NECI Alumni Association's goal is to perpetuate mutual, professional support for alumni, enhance the relationship between alumni and NECI and increase the ability of NECI to recruit quality students. The Alumni Association seeks to reach these goals through the Alumni Ambassador Program, sponsoring the Distinguished Alumni Award and hosting alumni events around the country.
Seeking Nominations for NECI Distinguished Alumni Award
The Alumni Association is seeking nominations for the NECI Distinguished Alumni Award! This award honors an alumnus for outstanding achievement, as it relates to their career or humanitarian achievement, and whose work encompasses the ideals of NECI's vision.
The NECI Alumni Association met this summer to discuss ways they could support and promote this award. They want to make sure that NECI alumni are given the opportunity to identify and nominate their peers for the award, along with the traditional nominations that are sought from NECI's faculty and staff.
Criteria for the Distinguished Alumni Award:
- be in good standing with NECI
- have completed courses no less than 10 years before nomination
- have contributed to the culinary profession or a humanitarian endeavor, above and beyond the level of his or her peers
Recipients over the past ten years of the Distinguished Graduate Award are Michael Rhoads, Ruth Feldman, Gavin Kaysen, Alton Brown, Melissa Close, Max Hanson, Bradley Koehler, David Hale, Kerry Rommaniello, Annette Weaver, and Ahmed Azizy.
To nominate someone, please provide:
- Name, address, contact info, email, phone, cell
- Place of employment, title
- A description of why this person fits the criteria of the award
Send your nomination to karen.nevin-at-neci.edu. All nominations must be received by October 31, 2009.
A committee made up of NECI alumni, faculty and staff will convene and select the honoree from the nominations received. The award is given each year at graduation, when the Distinguished Alumnus speaks to the graduating class. If you have any questions, please let contact Karen Nevin.
How can I improve my bottom line? How can I help my employees be more productive? How can I serve more customers without increasing square footage? How can I instill a sense of accountability and pride in my employees? Sounds like questions for Gordon Ramsey.
Fortunately for you, you don't need an industry icon to visit your restaurant to shake things up; not when you have the professional services of NECI's Continuing Education Division to provide observations and insights. Director of Continuing Education, Jennifer McConnell, along with a team of NECI professionals has been busy working with a variety of customers. From kitchen layout to customer service training, from wine and beverage sales/pairing training to basic knife skills, the NECI teams has provided a variety of consultations to several organizations. McConnell cited one recent consulting effort; "We are currently working with an operation that serves 90 meals three times a day in a residential recreational setting. The staff is virtually untrained and immediately we were able to offer some suggestions for ways this organization can serve more customers and improve their bottom line." NECI will provide some training for the staff but other improvements identified in the proposal call for more freezer space, automated food purchasing system to better manage inventory, computer skills for the management team, and something as simple as rearranging the dining room to accommodate more diners. McConnell states that "NECI has such a fine reputation for preparing industry professionals. Just look at the success and reputation of our alumni. All we're doing is building on that fine reputation outside of NECI's traditional classroom."
For more information on these services, please contact Jennifer McConnell, Director, Continuing Education, at 802.225.3250 or at jennifer.mcconnell-at-neci.edu.
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By Mark Molinaro, Director of Career Services
Famous Oaxacan Restaurant for Sale-Reduced Price!
Chef Peterson purchased Restaurante El Naranjo in Oaxaca, Mexico almost three years ago. He came to Mexico to learn the culture, language and, most importantly the cuisine. Having done that, he is heading back to the states to share these unique and delicious flavors with the gringos back home. The restaurant is stunningly beautiful and is housed in a restored 16th century colonial home right downtown next to the zocalo (town square). It features open air courtyard dining, a large water fountain and a kitchen specifically designed for cooking classes (very profitable). The place is operational and is staffed with professional servers and excellent chefs...A TURNKEY OPPORTUNITY!
They are priced to sell $65,000 USD and have a full liquor license. Chef Peterson can be retained for a seamless transfer of ownership and would be willing to train anyone on his cooking class methods.
Oaxaca is the culinary and cultural capital of Mexico. The city is a UNESCO world heritage site and is considered by many to be the nicest in all of Mexico.
Andrew Peterson
Chef/Owner, Restaurante El Naranjo
011 52 951 514 1878
acpeterson1-at-aol.com
To find more Hot Jobs, check out NECI's Alumni Job Board at HOT JOBS.
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I love reading all about NECI's alumni and where they've been. I love it even more when there are pictures! Please send me your updates and photos! It's a great way to stay in touch!
Karen karen.nevin-at-neci.edu
2008
Tom Stutzman (AOS Culinary Arts) dropped us a note. He is still living in Tahoe and working at the West Shore Café. He has had a great summer, spending lots of time mountain biking, swimming and hiking. He's even been trying to learn to kite-surf, but he says "he hasn't been able to get off the ground!" If all goes well, Tom is going to try to go to central or south America for a week or two during the off season. Tom, keep us posted about your travels!
2007
Katelyn Ferland (AOS Culinary Arts) sent us an update. She was in Wyoming up until April but has returned to New Hampshire. She isn't doing pastry right now instead she is working in a garden nursery in Grafton VT and at the chocolate retail room at Burdick's in Walpole, NH. Katelyn was responding to a request for alumni to do some school visits in Wyoming. Katelyn says that she enjoyed Wyoming very much and she recommends people look into finding an internship in Jackson, it is quite the experience. Thanks for your news!
Cindy Tracht Gross (AOS Culinary Arts) sent us her news. She is the head chef at Ian's United Restaurants which includes three pizza restaurants and a bakery featuring many products produced locally. Two of the restaurants and the bakery are located in Madison, WI while the third is in Chicago. They hope to open another in Milwaukee in the near future. Cindy works closely with REAP Buy Fresh Buy Local to help farmers and restaurants connect with each other as well as help Wisconsin farmers broaden their market in the Chicago market. She creates menus and recipes, forage products, as well as the ever daunting food cost analysis. She also meets with their regular vendors to negotiate pricing. It is a lot of work and the hours are long, but very rewarding. Cindy says, "as an older student I knew my life as a line cook would be short lived, but I really wanted to make a difference in the local scene. I feel really great about serving local foods, giving back to the farmer, at a price almost everyone can afford." Cindy, it sounds like you are a making a difference!
2005
Joey DiBernardo (AOS Culinary Arts) sent us a press release announcing the Grand Opening of Joe's Diner and Joe's Sweet Spot Ice Cream Shop! Joey now has two locations in Florida, Naples Park and East Naples. Joe's Diner serves classic home-style comfort food in an up-beat 50's style diner. Check it out if you're in town!
Mike Marsee (AOS Culinary Arts) stopped by to visit NECI in September. Mike was a personal chef on a ranch in Colorado, but is now taking a break. Instead he is takes jobs as they come (need a nice dinner for six couples? He's your man!), and is enjoying some time off. After his trip to Vermont, he is heading over to Mt. Washington for some hiking and visiting with old friends. He has lots of ideas for what comes next! Thanks Mike for dropping by!
2004
Michael Blau-Shane (AOS Culinary Arts) made it back to Vermont for the reunion. He is managing his own personal chef business, www.omnichef.net down on Cape Cod and is excited that he has gotten back in touch with NECI!
Steven Jacobson (AOS Culinary Arts) is pleased to announce that he has opened his first restaurant in The City Center in Las Vegas! He's been blogging about the experience and in a recent blog, took on the question: "Culinary School versus The School of Hard Knocks." Steven certainly has a lot to say about i! Read his blog Here.
2002
Rebecca Newell (AOS Culinary Arts) is the executive chef at Beehive Restaurant in Boston, MA. Rebecca is famous for her lobster pot which includes a half-lobster from Maine, clams, andouille sausage, Yukon golf potatoes and grilled corn on the cob all served with a garlicky butter sauce that is finger licking good. Rebecca and her lobster pot were recently profiled by the Boston Restaurant Examiner. You can read the review HERE.
2001
Matt Provencher (AOS Culinary Arts) sent us an update. He is the executive chef at Richard's Bistro, a small fine dining restaurant in Manchester NH. Richard's is a Manchester staple and has been there for about 14 years. Matt was brought in to run the kitchen, update the menu and eventually buy the restaurant. He has a 2 1/2 year old daughter, named London, who is one of the best eaters he has ever seen!
Since leaving NECI, Matt cooked in Boston at Radius, in Dallas at The Mercury Grill, in Nashua, NH at Surf Restaurant and back home in Manchester at Baldwin's on Elm. Sounds like Matt is having fun! Thanks for sending us your news!
2000
Paul Pleskach (AOS Culinary Arts) dropped us a note. Paul just finished reading Chef Michel's book "No Crying In the Kitchen". The book brought him right back to those times at school when Chef Michel was teaching!
Patrick Shannon (AOS Culinary Arts) is the chef/owner of Side Street Café in Florence, Massachusetts. Patrick and his restaurant were recently reviewed online Here.
Jared Whalen (AOS Culinary Arts) has been hired as the new executive chef at L'Auberge in Dayton, Ohio. He is hard at work developing a new menu for the restaurant. You can read all about him here.
1999
Jon Bonnell (AOS Culinary Arts), chef/owner of Bonnell's in Texas has just published a cookbook, "Fine Texas Cuisine." The book is filled with recipes from his restaurants and stories to go with them. You can read the review HERE. Purchase Jon's cookbook, and others at NECI's Amazon link. A portion of all purchases will benefit the NECI Scholarship Fund.
Luke Canatella (AOS Culinary Arts) sent us an update. He has just started a new career working for Luby's Restaurants in their healthcare division as their Executive Chef for Culinary Development for healthcare. He will be creating new menus and recipes for the patients. Luke wants folks to know that any graduates that are having a hard time getting a steady job he highly suggests checking out healthcare. The pay is good, the hours aren't bad and since people are always sick or having babies the jobs are there. He has been working in healthcare for 8 years and loves it. And, he still gets to do fancy caterings as well. If any one has any questions they can e-mail Luke at fryking55-at-yahoo.com. Thanks for the good advice Luke!
Mike Trombetta (AOS Culinary Arts) is at it again. We first heard from him a year ago after he won the Blazing Pans Cook-Off at the Lake Tahoe Autumn Food and Wine Festival. He's competing again this year. Good luck Mike!
1997
Chris Wofford (AOS Culinary Arts) has just been named the Executive Chef of The Eldridge in Laurence, Kansas. Chris has worked all over the world and is pleased to have settled back home. You can read a complete profile HERE.
1996
Walter Bundy (AOS Culinary Arts) is the executive chef of Lemaire located in The Jefferson Hotel in Richmond Virginia. The restaurant recently reopened after a thorough makeover to complete acclaim. You can read the review Here.
1994
Kevin Brown (BA Food & Bev Mgmt) is a culinary arts instructor at Nicolet College in Rhinelander, Wisconsin, where he is working to teach his students how to use organic and fresh local ingredients in their cooking. Kevin's teaching was profiled recently by the Rhinelander Daily News. Read the article Here.
1992
Christy Engeran (AOS Culinary Arts) let us know that she is doing great and living in New Orleans. She had opened a restaurant several years ago which did very well but it was very hard to make it work. So, she has left cooking and is now in school for getting her MBA.
1989
Pete Wagner (Culinary Arts) stopped by the office for a visit! Pete was touring Vermont with his son and visiting friends and family. Pete lives in Kettering, Ohio with his wife, Molly McKay Wagner (1989 Culinary Arts). He is no longer cooking, but is now a pro-wrestler, named Don Pauli the Shark!
1984
Debbie Meritsky (AOS Culinary Arts) and her husband are Innkeepers of the Black Sheet Inn in Hammondsport, NY.
1982
Michael Papandrea (AOS Culinary Arts) sent us a note. His kids are all grown (ages 28, 17, 17 and 14) and he still owns Parmesans Restaurant in Frankfort, Illinois. Life is good!
Alumni who received more than one degree are listed by year of their first degree. Those who attended but did not graduate are listed under the year they would have graduated; or in some cases, the last year they attended. If you have changed your address, have a new job or have other news to share, let us know! www.necialumni.com
Editor: Karen Nevin, Director of Alumni Relations
56 College Street, Montpelier, VT 05602
(802) 225-3232, karen.nevin-at-neci.edu
