September 20, 2007

This issue is the twelfth since the on-line monthly newsletter began last October, so it marks the first anniversary. Congratulations are being extended to Donna Hepinstall, the staff member who cut through some of the software challenges a year ago and produced the first issue. Donna continues to oversee the production of the newsletter; it is her perseverance that accounts for our production successes to date.

One of the greatest values of the on-line newsletter is the information it provides about other alumni. All of us at the school are anxious to learn the whereabouts and successes of others in the growing family of NECI grads - just as you are.

What is noteworthy in the "Alumni Sightings" over time is the evolution of the careers as grads mature. Just looking at the information in this issue, you can see that the most recent grads are distinguishing themselves in good kitchens throughout the country and elsewhere, but older grads are continuing to make use of their food knowledge and industry experience by taking jobs in related professions.

You might be interested to know that the number of NECI grads who remain connected to the food industry is higher than at virtually any other culinary school according to anecdotal information passed on to me - something we all are proud of. The salary survey completed by 355 alumni also is revealing: 100% of those who have been out 1-5 years were working in the industry, 94.7% full time; 97% who have been out 6-10 years were working in the industry, 94.1% full time; and 83.5% who have been out 11-15 years were working in the industry, 91.7% full time. The survey is just one of the efforts coming out of the Career Services headed by David Hale. For an update on the requests of alumni for some revamping of the services being provided by his department, see David's report.

In addition to David's report, you will find a story about the success of NECI grad, Michael Gunyan. Those of you who have competed in national competitions can appreciate his accomplishments especially given that you attended a school which focused on the acquisition of basic skills in live settings while some other institutions were asking their students to prepare for regional and national competitions. NECI students are doing a bit more competing now with some very pleasing results, but the emphasis on the basics, first and foremost, remains.

One example of a recent success was observed by those who attended the ACF convention in Atlanta. You know that the NECI team was the national winner of the Knowledge Bowl. (It did not hurt that one of the NECI students had earned a Phd in biology at Harvard before enrolling in the AOS program at NECI.) All the team members, of course, worked hard to master a great deal of information. They were honored last week in a special celebration at the school.

The continuing successes of students and graduates, regardless of how measured, makes clear that NECI continues to distinguish itself through the good works of students, faculty, staff and graduates.

Sincerely,
Fran

Diane Lisevick, Director of Alumni Relations

While at NECI under instructor Mark Davis' tutelage, Matt Jennings (1999 AOS Culinary Montpelier) studied Vermont's artisan cheese culture and microbreweries for class projects. He worked at Formaggio Kitchen in Cambridge, MA, a haven for foodies specializing in gourmet items such as artisan cheeses, charcuterie, pastry, spices, and oils. Formaggio Kitchen holds a special place in his heart; he traveled all over the world buying cheese for the store, and he met his wife there. "Kate and I fell in love over the cured meats and aged cheeses," he laughed.

Since Kate was enrolled in the CIA's Baking and Pastry program in Napa, they left Boston and headed west. The Cowgirl Creamery in Point Reyes Station, California was winning acclaim for its artisan cheeses, and Matt managed their wholesale restaurant accounts. One of his objectives was to educate Bay Area chefs about the production of regional artisan cheeses.

Eventually the couple returned to New England to be closer to family in Boston and RI. In 2003 Matt teamed up with a friend to open Farmstead, a retail cheese shop in Providence, RI. When his partner left three years ago, Kate joined him in running the store. Farmstead holds classes every third Sunday of the month, pairing artisan cheeses with boutique wines or craft beers. Participants discover pairings which work well for parties and home events and learn about the history and culture of artisan cheeses. Farmstead was named to the Saveur 100 this year, featured in Food & Wine Magazine.

It wasn't long before Matt and Kate realized that they missed the creativity of cooking. When a retail space became available next to Farmstead in May 2006, they expanded their business to include La Laiterie, an artisan cheese and wine bar serving bistro style food. Matt handles the savory, Kate the sweet. La Laiterie received the "Best of Rhode Island" award, and was listed as a top restaurant by Travel and Leisure magazine.

"The best part of my job is being able to meet the cheesemakers, the people producing these beautiful small batches of hand crafted cheeses. These folks are artisans. I was in Spain in March. I visit the 30 Vermont cheese makers as often as possible, places like Three Shepherds Farm and Jasper Hill Farm. I believe in keeping it regional whenever possible."

Advice to NECI students
Keep an open mind. There are so many experiences with food that continue to surprise me. Cooks may taste things differently, they may have different ideas. Be open to sharing experiences and ideas with colleagues. Have fun. Focus on feeding people and making sure they go home happy.

Diane Lisevick, Director of Alumni Relations

The popular Food Network program, Good Eats, hosted by NECI alumnus Alton Brown (1997 AOS Culinary Montpelier), has been named a recipient of the prestigious 66th Annual Peabody Awards. In recognizing the groundbreaking television show, the Awards committee noted, "Rarely has science been taught on TV in such an entertaining - and appetizing - manner as it is in Alton Brown's goofy, tirelessly inventive series." Good Eats is produced by Be Square Productions, Inc.

The Peabody Awards, named in honor of George Foster Peabody, an industrialist, financier and benefactor of the University of Georgia, were first awarded in 1941. These first awards recognized programs broadcast in 1940; television programs were first recognized in 1948. Today, the awards recognize achievement and service in all electronic media. While the Peabody Board considers more than one thousand entries each year, no more than 36 have ever been presented in a single year. Congratulations to Alton and all of his staff at Be Square Productions!

In August, NECI Chef/Instructor and alumnus Michael Gunyan (2001 Essex AOS Culinary) brought home the Silver Medal and the right to serve as alternate contestant, representing the United States at the Academie Culinaire de France's National Trophy of Cuisine and Pastry for 2007. The US competition is held every other year, with the winner competing in the international event in France during the alternate year. Competitors from all over the US submit their portfolio of recipes and pictures, and the top six are invited to compete. The competition's goal is to promote learning and networking by bringing together chefs from all over the country.

Gunyan first entered the competition in 2003 and won the silver medal. In 2005 the Gold was his, earning him the right to compete in the 2006 Paris event. There, he earned 7th place in the world overall, and brought home the Gourmand Trophy for First Place in Best Taste and Flavor.

For each competition, a theme is identified for both the entrée and the dessert. This year, Dover Sole and Dacquoise were the themes. Because of corporate sponsorships, other ingredients such as lentils, salmon, Grand Marnier, vermouth and chocolate were incorporated. Frogs legs were offered but were not required. An additional 30 ingredients such as sugar, eggs, salt and pepper are provided, and contestants may bring other spices. "From a judging perspective, it doesn't pay to bring anything else, because of the scoring. The judges don't like to see other ingredients. They want to see the classics prepared with the proper techniques but with a modern twist," explained Gunyan.

The jury is comprised of Master Chefs and Master Pastry Chefs who have been members of the Academie Culinaire de France for years. There are 11 official judges and 3 unofficial. One judge observes the kitchen activity while ten others taste both the entrees with three garnishes and the desserts.

"There's a lot to do, given the time frame and the fact that this is not a team competition," Gunyan explained. "Each contestant is given one 'commis' or non professional who is allowed to prep and clean up, but may not cook. So you come in, not knowing how experienced your helper will be. It's the most difficult competition I've ever been in, due to the limited help and ingredients."

The competition lasts a total of 5½ hours. At the five hour bell, competitors must put up a platter, and then plate dishes for the judges. Within the next thirty minutes, the desserts must be presented. Thinking back to his dessert, Gunyan laughed, explaining that he tried to temper chocolate in a 100 degree kitchen!

"Believe it or not, I lost by a grain of salt," he said, ruefully. "I had requisitioned Fleur de Sel and kosher salt, and instead was given iodized salt, which I never use in my cooking. But, you have to make do in the competition; you have to take what comes your way. When I was finished, I felt that everything tasted too salty, that I hadn't compensated enough for the different product. It's frustrating for me personally, given that in the previous competition, I won first place for Taste and Flavor!"

All competitors know you can never rest on your laurels, you're always looking ahead. This event opens up the competition season at NECI, with the selection of team members for the ACF competition, and the San Pellegrino Almost Famous Chef Competition.

For more information about Michael Gunyan's recipes, requisition list and checklist, click here.

In early August, NECI's Vice President of Marketing and Enrollment, Jan Knutsen, visited Minneapolis and connected with alumni Paul Lynch (1990 Essex Culinary), Jill Gedra/Forster (1994 Montpelier Culinary) and Dan Zelle (2005 Montpelier Culinary). They discussed possible fundraising endeavors and Paul offered to host a fundraiser in November. Paul is Executive Chef at the Radisson Plaza Hotel Minneapolis (FireLake Grill House). He was recently notified that FireLake was selected as the winner in the Lodging/Catering category of the Whole Grains Challenge. This challenge recognizes restaurants and food service operators for serving at least one whole grain choice at all times during the months of May, June or July 2007.

After a two week delay due to automotive repairs (the two axles on the brand new trailer broke) Chef Marcus Hamblett continues West... visiting alumni Sean and Haley Wilson in Des Moines (both are 2007 Essex Culinary) and giving a demo at the Farmer's Market. Sean is Chef de Cuisine at Azalea Restaurant and Haley is a Test Kitchen Associate for Cuisine Magazine at Home. Also at Cuisine Magazine is MJ Mills (2007 Montpelier Culinary) and Lisa Grasso (2004 Essex Culinary), Test Kitchen Manager. He also stopped in to see Eric Paynter (2005 Essex Culinary), Executive Chef at the Wausaukee Club in Wisconsin. Now it's on to Fremont, Nebraska to stage at The Wooden Windmill, a restaurant owned by the parents of Kelly Goudy (manager of Butler's Restaurant). A visit is planned to see NECI student Chris Lockard, on internship at the Homestead Ranch in Colorado. Visit Chef Marcus' blog for more information.

David Hale, Director of Career Services

Okay...I knew that once I asked a few questions, the floodgates would open and wow...It has been amazing and a little overwhelming to hear from so many of you on such a wide range of subjects: the survey, the job posting section of the website, life and career updates, specific needs or questions... Now that I am not in the kitchen, these pieces are really important for me to keep the juices flowing. Here are the current updates on all that we have been working on:

The Survey
Thanks to those of you who filled out the simple survey we sent out a while ago. This was just a quick hit to gain some insight into where your careers and lives have taken you. The information you provided has been pulled together and used in many different facets of the school:

Admissions is thrilled to have real data reflecting the progressive growth and financial stature of our alumni. And while this would be expected as a natural outcome, some of the data was very exciting in terms of justifying the value of our programs.

Career Services has been sharing your poignant and pertinent feedback/advice in our professional development classes, ensuring our current students that there is a viable avenue somewhere within the profession for everyone.

The Strategic Planning Group is utilizing the feedback to ensure that the voice of our most important asset (you!) is heard as we move the school forward in these very challenging times.

Job Posting Website
Phew...did this come in loud and clear, and while we were painfully aware of the shortcomings of the current set up, once again your strong statured voice gives credence to the need for a pretty dramatic change in how this critical area of communication need to work for you. Jan Knutsen, Vice President for Enrollment and Marketing, is leading the charge on all updates for the website. This is being done in phases with the new front page slated to go online in the near future. After that we will be working on implementation of a dynamic, user friendly Job Posting area within the Alumni section. We are aware that this needs to be a priority as many of you are interested in mobility and we are fielding amazing opportunities all the time. So, while I know that the current scenario is cumbersome, we are still posting great stuff. Another thing to be aware of: there are many properties who do not want a full alumni broadcast for one reason or another. This has been particularly in the area of very prominent non-commercial properties (universities, private schools, retirement communities). If you are interested in pursuing these or any other opportunities, please send me a copy of your resume with specific areas of interest and I will keep them on file. I will never submit your name to a potential employer; I will simply forward you the contact information.

Updates
I will apologize now if I miss some of you but in the past couple of months I have seen in person/visited/emailed/spoke with: Michael Rhodes, Mike Geldart, Manuel Trevino, Melissa Close, Courtney Loreg, Chris Birdsall, Ethan Holmes, Geoffrey Slate, Kevin Cooper, Tim Johnson, Michael Levy, Hillary Gallagher, Matt Jennings, Kristin Bouley, Mark Otis, Pete Chiarelli (but he E's me all the time), not to mention all the pirates and cowboys who are recent grads (keep the contact coming)... Again, this is just a top of my head list, but it is amazing what you are up to and it is always great to hear from you.

This is about it from here...once again, I am tight on deadline. Be great, every day

1988

Eric Bradtmiller (Montpelier Culinary) and his wife, Mercedes, welcomed baby girl, Maxine (nicknamed "Peaches") to the family on May 31. Eric resigned from his last position after 3 1/2 years. He's staying home full time with Peaches while Mercedes returns to the work world and is on Cloud 9! "It's a far cry from running a kitchen in Hong Kong or working on a private yacht through the Panama Canal to Columbia! Life in general has become much simpler, but equally fascinating and challenging in a new rich way!" Eric hopes to write a cookbook to share this new adventure with men and women staying home to raise children, facing the "culinary challenge."

1992

Katie Bukey Cyr (Essex Culinary) is the Sous Chef at Ashland Springs Hotel, Larks Home Kitchen Cuisine in Ashland, Oregon.

1993

Terry Miller (Montpelier Culinary) is now a sales rep for Sysco Foods.

1994

Noreen Walsh (Montpelier Culinary) is back in Tallahassee. After opening and closing two family restaurants, she returned to school to study nutrition and food science. She graduated from Florida State University a couple of years ago and now works for the Federal Women, Infants and Children Supplemental Nutrition Program. She helps people adjust their diets and lifestyle into healthier habits. "I might not miss the stress of working in a restaurant, but I wouldn't be nearly as good at my job if I hadn't gone to NECI."

When Trevis Gleason (Montpelier Culinary) heard of Chef Michel's fall trip to the West Coast, he wrote in, wanting to schedule time to smoke cigars, drink wine and eat some good food!

1996

Rachel Dowen Retterer (Montpelier Culinary) is still living in Sonoma and runs two boutique B&Bs in Yountville. She has two small children and serves on the Board of Directors for the Yountville Chamber of Commerce and Visitors Center. Lavender, the smaller of the two inns, is very close to the French Laundry, and the second inn, Maison Fleurie, is adjacent to Bouchon.

Nancy Bernard Wicker (Montpelier Culinary) updated us on her doings. After cooking in restaurants around the Bay Area for 8 years, she worked for an online/computer Food Service Support procurement company, doing food data entry and marketing analysis. After 9/11, she began working in a small wine store in her neighborhood and has been learning about and selling wine for the last six years. She also worked for a wine distributor in northern California for two years. She now works part time for the wine store and full time as the Hospitality Sales Coordinator for a tea company called The Mighty Leaf Tea Company. "So I suppose it is all about tannins for me," she wrote!

Scott Craig (Essex Culinary) is now the managing partner of the Riva Grill in South Lake Tahoe. He is also a partner in two other properties, Gar Woods Grill and Pier Carnelian Bay and Caliente in Kings Beach. Two of the properties are lakefront. Caliente just opened in early August after a $3M renovation. Combined seating among all three is around 1300 guests! Scott has been married to wife Jennifer for 14 years; they have a 4 year old girl and a dog. He loves Tahoe!

1997

Steve and Lara Atkins (Essex Culinary) were featured in a Montreal Gazette article, highlighting their cuisine at The Kitchen Table in Richmond, VT as the "most gastronomic route to local produce."

1998

Sarah Page (Montpelier Culinary) is Senior Home Economist at the Unilever Test Kitchen, Research and Development Department. She works on Lipton, Hellmans and Skippy products. She helps food scientists develop new products and new flavor profiles for products. She also develops new recipes for consumers.

Alex Olson (Montpelier Culinary) is the Executive Chef at the Palm Event Center, a catering and events company focusing on California wine country cuisine. Local and seasonal produce is featured along with wine from the Mitchell Katz Winery next door. Casa Real, a new 50,000 sq ft event center, will offer menus and ideas from the Mediterranean, and will have a strong Spanish influence. It is attached to the new Ruby Hill Winery. The Palm hosted the Livermore Valley Wine Association's yearly "Taste of Terroir." beetscater.com

Joshua Gibbs (Essex Culinary) authored the article, A Commitment to Teaching Food Sustainability, which was published in the online magazine, Gold Medal Classroom. Josh is now Chef Josh here at NECI; he's been a chef/instructor for four years.

2000

Joe Patrick (Montpelier Culinary) wrote in to say hi; he's living in Arlington, Texas. He'd like to reconnect with classmate Beatriz C Rivera; if anyone has heard from her, click here and email Joe.

Jeff Keil (Essex Culinary) reopened his St Louis Missouri catering company Culinary Creations in 2000. Since then, he and business partner Heidi Haller have opened a full service catering company, Designing Chefs Catering, offering unique and distinctive parties to clients.

2001

Jill Grube (Essex Culinary) opened her second restaurant, Cutter Bar and Grill, in June. It's a casual neighborhood restaurant in Peoria, IL. Click here to email her.

2002

Joel Cowley (Essex Culinary) has been in New Zealand for the past three years. He and his partner had been looking at restaurants for sale, and found the Glentanner Restaurant, a 130 seat café in the mountains near Mt. Cook, the largest mountain in New Zealand. Renovations are almost complete. The café has 30 seats with huge windows facing the mountains. The main restaurant/bar has a 100 seat dining room, again with great views. A small brunch and dinner menu is offered. He will be looking to hire a chef for the busy summer season (November to February). Click here to send Joel an email.

Leonard Hagg (Essex Culinary) is living north of Seattle, working at a tribal casino, the Tulalip Resort Casino, which is going 4 star/diamond next spring.

2003

Randy Mosteller (Montpelier Culinary) is Executive Chef at the Chambersburg Country Club in Scotland, PA. He has been talking to one of his kitchen staff about attending NECI and using a Next Generation Scholarship.

2004

Jason Hunt (Montpelier, BA Food and Beverage Mgt) was working as a chef up until two years ago. He wanted to own a franchise for a few years as a means of financing a restaurant he hopes to open. His franchise provides a facility for kids birthday parties, filled with giant inflatables.

Jen Mindell (Essex Culinary) is the Executive Chef of Café Gutenberg in Richmond, VA. She has been running the kitchen for about a year. Her sous chef is Garrett Berry, who attended Western Culinary yet did his internship at NECI Commons under Chefs Marcus and Michael, and went on to be the hearth chef there until Commons closed. Café Gutenberg won the Peoples Choice Award at the first annual Richmond Best of the Wurst sausage making competition for their duck and spring onion sausage. Style Magazine's yearly State of the Plate poll listed the Café in the top 50 best Richmond restaurants, and they were one of seven new additions in 2007. Food and Wine Magazine visited and posted the Café on their blog, naming Gutenberg one of Richmond's best eats.

2005

Brian Pitts (Essex Culinary) works as the grill cook for Café Gutenberg in Richmond, VA

Eric Paynter (Essex Culinary) is the Executive Chef of the Wausaukee Club in Wisconsin, a private golf and fishing club established in 1890. Chef Marcus visited while traveling west in the NECI trailer and posted an entry on the blog.

2006

Married! Christine Mason (Montpelier BA Food and Beverage Mgt) and Mark Bovardi (Montpelier Culinary) were married on September 14th, 2007 in New Orleans. Mark cooks at Arnaud's Saute and Grill; Christine is in sales at Arnaud's. Mark Messier (2005 Montpelier Culinary) has been tapped as groomsman for the wedding.

2007

Christopher Birdsall (Montpelier Culinary) has written in with an update. As of mid August, he was walking and should be back to work when this issue goes to press. He works at King Estate Winery, making all of the charcuterie and cured meats which are artisan and organic products.

Sean Wilson (Essex Culinary) is Executive Sous Chef at Azalea restaurant in Des Moines, IA. His wife, Haley (also Essex Culinary) is a Test Kitchen Associate at Cuisine at Home Magazine. Both cooked with Chef Marcus Hamblett at the Des Moines Farmer's Market on September 1st. It's reported that 10,000 people visit the Market each week!

Ari Slatkin (BA Hospitality and Restaurant Mgt) emailed an article that he and Robert Danhi coauthored. You may remember reading about Ari's adventures in Thailand (August NECI News). Asian Restaurant News, September 2007 issue has published the article "Using a Mortar and Pestle... Thai Style." Click here to email Ari.

If you're planning to attend the International Hotel/Motel and Restaurant Show in New York City, from November 11 - 13th, stop by the NECI booth to see Chef Michel and Diane Lisevick. We'll be staffing the booth, talking to prospective students about NECI programs, especially the new BA in Culinary Arts.

And, after the show on Sunday night (the 11th), join us for hors d'oeuvres and drinks (cash bar) at an alumni reception at Dos Caminos Third Avenue! Executive Chef Manuel Trevino (1999 Montpelier Culinary) will be our host. The reception will be from 6 - 9 PM and is limited to 30 guests. A donation of $10 per person will be asked to help defray costs. This is a great opportunity to reconnect with old friends, network, and reminisce about your days in Vermont. And you know Chef Michel has stories to tell!

We hope to see you there!