Message from the President
Even though NECI operates all year, September marks the beginning of a new academic year in many ways just as it does at most post secondary institutions. Most notably, a new group of students, many of whom have just completed high school less than three months before (graduation dates in New England are usually in late June), has arrived.
They come with a certain naivete about the world they are entering and begin to discover, through trial and error, its opportunities and limitations. That maturation process always tests the faculty and administration especially at a place such as NECI where training for the workforce (e.g., showing up on time, properly groomed, and alert, etc.) is superimposed on the acquisition of information that is a part of college life everywhere.
As I write this message, a new class is being oriented to the NECI system. They are being told all the things that you were told and probably more. We know that only so much of the information provided will be heard and understood. Wish all of us well.
In addition to new students, there are new employees who have been hired over the summer -- a traditional hiring period in post secondary education for obvious reasons.
NECI is no exception. You have already been introduced to Karen Nevin, the Director of Alumni Relations, who is one of them in last month's newsletter.
Karen is busy organizing the key components of her new job -- including the production and distribution of this newsletter. I am sure many of you will be hearing more from Karen as she moves further into her new responsibilities.
The President of the Alumni Association already has been conferring with Karen about their plans for the year. Joining him in that effort has been Hunter Satterwhite and Paul Lynch. All of us anticipate another leap forward of the Alumni Association with their leadership.
One of their first efforts has been the establishment of a budget for the Alumni Association that will allow for some alumni activities that heretofore were not possible. All members of the Association are making contributions which will be matched by the school. (I am certain contributions from other alumni are welcome.)
Karen has told me that her first trip will be to the New York City Food Show where she hopes to meet a number of NECI alumni. Please let her know if you will be attending. I know that she will love to meet you.
That request provides a fitting end to this communication. I hope you will have a chance to get to meet Karen soon.
Best wishes,
Fran
Letter from your Alumni Association President
Dear Fellow Alumni,
The Alumni Association Board of Directors is pleased to announce a new service to externs and graduates alike, the Ambassadorship Program. This program will help to connect externs and graduates in the field across different graduation dates but more importantly serve as a foundation as a local chapter of NECI alumni at the grassroots level.
Since the formation of the Alumni Association, we have been instrumental in getting the process started in reconnecting with past students, but our work is far from done. We need folks like you who are willing to take a few minutes of your time each month to help. The work consists of making about ten calls each month to externs and graduates who have just entered your city or area. These calls are important to establishing a "welcome" to your city and can be the first contact that a new student will have to your area.
The advantages to you are many:
- Create an immediate "local" network of others who share a common interest.
- Network with potential employees and/or business partners.
- Develop a local chapter of NECI graduates.
- Mentor externs and graduates and assist in their professional development.
- Make new friends.
- Feel good about helping a new student get their career off to the right start.
We have broken the country down into eight different regions and so far six alums have stepped up to the task. Please view the
Google map.
There are plenty of areas all over the country that can be filled with ambassadors. If you decide to help, please know that you will not be alone in this process. The Alumni Association has developed several talking points to help you get started and there is a vast amount of resources that are available from the school.
If you are interested in helping us with this great program, please contact either myself (orrick@dickwray.com -- 919-845-0805) or Hunter Satterwhite (playboywest21@msn.com -- 301-569-3349)
Regards,
Orrick Nepomuceno
By Karen Nevin, Director of Alumni Relations
Paulette De La Rosa (AOS Baking & Pastry 2008) just graduated from NECI in June and is already on the road to success. Her new business No-Nuts Baked Goods (nonutsbakedgoods.com) caught my eye and I decided to give her a call to learn more.
Paulette told me how her mother, Lily, had a severe allergic reaction to nuts when she was in her 30's. The family became vigilant about the food in the house. They knew they couldn't live without the desserts and pastries they loved so Paulette started preparing cookies and cakes that were peanut and tree nut-free.
Paulette always figured she'd go to culinary school. She started out at a school in Orlando and was taking her last baking class when she realized "this is what I want to do." She dropped out and found the NECI Baking and Pastry Program. NECI appealed to her because of the small classrooms and the immediate experience the students received while producing baked goods for the folks in Montpelier.
NECI sent Paulette off to Tristan's in Charleston, South Carolina for her second B&P internship. This is where Paulette grew into the baker she is today. Tristan's helped her put into practice the skills she had learned at NECI: how to take things seriously, the importance of working clean, being organized and working as a team. All attributes that she has brought to her new venture No-Nuts Baked Goods.
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In partnership with her mother, Paulette has launched No-Nuts Baked Goods, in Mooresville, NC. They had always talked about having a bakeshop and focusing on peanut and tree nut-free goods made sense. Paulette did her research and learned that there is an increase in these kinds of allergies in young children. Parents are finding it harder and harder to provide the cookies and treats that their children want. Schools are establishing peanut and tree nut-free classrooms and zones. Paulette knew that this was a market that was waiting to be tapped.
To get the word out, Paulette has sent information and samples to area schools. She provides individually wrapped baked goods so that parents can add them to their child's school lunches with ease. The response has been phenomenal. Her next step was to approach the Home Economist Market, the local health and specialty food store. Not only were they interested in her baked goods, but they wanted them in all three stores. Paulette has set up her commercial bakeshop and expects that she will be growing out of that space soon.
Paulette credits NECI with its hands on approach to teaching and the hard work of her internships for giving her the confidence to strike out on her own. It may not be what she had planned but it is exactly where she knows she should be.
What is a Blazing Pans Mountain Chef?
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By Karen Nevin, Director of Alumni Relations
Mike Trombetta (AOS Culinary Arts 1999) has been showing off his culinary chops at the Lake Tahoe Autumn Food & Wine Festival for nine years now, but this year he decided to take it to the next level. After winning the 2007 People's Choice Gold Medals for Best Food and Best Food & Wine Pairings last year, he challenged the reigning "Blazing Pans Mountain Chef" Champion, Chef Jacques Cornelius, of The Resort at Squaw Creek, his former boss and good friend. His chutzpah and gold medals made it an easy choice by the Festival Director!
The Blazing Pans Mountain Chef Cook-off took place at the 2008 Festival on Saturday, September 6th. It consisted of a one hour head-to-head cooking competition similar to the Iron Chef cooking show. Mike arrived with his sous chef having no idea what the secret ingredient would be. He assumed it would be a protein and had prepared some ideas based on that assumption. All plans were thrown out the window when he learned he would be cooking Rabbit, his favorite!
After one hour, Mike had prepared six sumptuous and creative dishes, outshining the previous champion and taking home the title of "2008 Blazing Pans Mountain Chef." Though he doesn't know who will challenge him for the title next year, he looks forward to taking them on in the dueling head-to-head competition.
Mike's Cook-off Menu:
Shaped Asparagus and Fig Salad with Rabbit Innards
Rabbit Saddle stuffed with Hen of the Woods Mushrooms, Spinach and Cranberries
Thyme Roasted Rack of Rabbit on Warm Potato Salad
White Clamshell Mushrooms and Sundried Tomatoes Risotto with Rabbit Scaloppini
Rabbit Confit with Braised Fennel and Onion
Roasted Rabbit Saddle with Horseradish Beets and Heirloom Tomato Sauce
I spent some time talking to Mike to learn more about what he is doing out in Lake Tahoe, California. Mike has just opened his own business,
Farm to Belly, providing personal chef services. Farm to Belly is committed to developing strong relationships with the people who raise, catch and farm the food that he prepares. He takes pride in knowing the ranchers who raise his Angus beef, the fishermen who catch his halibut and the farmers who grow his produce.
Mike's love for local foods began when he was a child living in New Jersey. He remembers discovering cherry tomatoes in his family garden, interrupting ball games with friends for a cherry tomato fix. He always knew he wanted to cook. Mike also loved the outdoors and mountains. When he was ready to find a culinary school, New England Culinary Institute was a perfect fit. He could learn to cook while enjoying the great Vermont outdoors.
For Mike, the best thing that NECI does is provide its students with real world experience. He loved working at The Chef's Table and every day, looking to see what was in the walk-in and then sitting down with Chef Marsha and Chef Hale to write the menu for that evening. He does this now with his personal chef services, and of course, that’s how he won the cook off competition!
The future for Mike looks bright. He is doing chef consulting on the side and says he has some other exciting projects in the works. With each new activity Mike brings his strong commitment to buying local products from family farmers, helping them grow and keeping our land sustainable. He promises to keep us all informed of the life and times of this new "Blazing Pans" champion.
Pssst...Spread the Word...and Help the Next NECI Generation!
You already know it but we need your help to spread the word that the New England Culinary Institute is THE place to study if you are serious about joining the food industry.
The Admissions Office is ramping up its efforts to recruit the best and brightest for the January class. As we have done in the past, we would like your help by referring students. For every student referred by a NECI alumnus he or she is automatically eligible for a $1,000 Next Generation scholarship. Advanced Placement candidates may also be eligible for additional scholarships.
We offer these scholarships because our alumni know better than anyone else what it takes to succeed at NECI.
There are three ways you can help:
1. Refer a Student
2. Distribute Information
3. Let us know about local Events
Every potential student we reach makes a difference. Click here for more information on the program. Please contact me directly if you are interested in helping.
Thanks in advance for your support!
Karen Nevin, Director of Alumni Relations
The New England Culinary Institute
802-225-3232
karennevin@neci.edu
Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud
NECI is pleased to announce its newest cookbook featuring over 200 luscious recipes created by its very own chefs. Recipes have been converted for home use and presented along with suggestions for finishing touches, presentation, wine or beverage pairings and chef's notes.
The cookbook retails for $34.95, but we are offering it to alumni for $22.95 plus shipping. Order the book online at NECIStore.com. When ordering, write ALUMNI under the special instructions to receive the special alumni rate.
Hello, I hope you are doing well and living the dream.
We are taking NECI on the road with several events planned for this fiscal year. We just got back from an event with Gourmet magazine at the Hudson Valley Food and Wine Festival. Two students were filmed doing a Kashi demo for about 300 people! We also got to see David Zablocki there dishing up his Wine Cellar Sorbet.
Next on the block is the launching of NECI's new cook book, "Master Class," at the Epicurean Classic in Traverse City, MI. If you are interested in a copy, it's available at NECIStore.com at 29% off. It makes a great Christmas gift!
Then we will be leading the cooking demonstrations at the BigE in West Springfield, MA on September 20. This is the largest fair on the east coast. Stop in and see us in the Harvest kitchen.
For the remainder of the year we will be going to high schools on the east coast spreading the word about the program. I sure could use your help in building that referral number.
Thanks,
Mark Molinaro
Executive Chef
Other Upcoming Events and Opportunities:
- Vermont Hospitality Institute fall programs
- Reception and Wine Tasting/Food Pairing at Cafe Provence, Brandon, VT, October 23.
- NECI will be at the International Hotel/Motel and Restaurant Food Show in NYC, November 9-11. Make sure you stop by!
By David Hale, Director of Career Services
With everything that is going on economically, and with tourist seasons winding down, Career Services did not receive as many calls as usual for positions.
This month we are featuring something for a recent graduate and someone who has been out and working for many years. We are working on cleaning up the existing Posting Board (finally) and hopefully will be debuting a new, more nimble jobs board on the web site soon.
Keep on cranking and be great.
The Senior Director of Food & Beverage Program Development is a key staff position responsible for leading a multi-functional development team.
RESPONSIBILITIES:
Key responsibilities include, but are not limited to:
- Culinary concept and brand development (i.e., creation of 'in-line' food court restaurant branded concepts with integrated marketing & operations support program)
- Menu promotion program development (i.e., Limited Time Offers/ Events)
- Operational excellence support program development
- Food Service Manager and Employee training program development
- Marketing communications development and support
- Merchandising program development
The right candidate should be a person who may have been an Executive Chef in the past and moved into either operations or marketing/brand development is ideal. Bachelor's degree is an absolute minimum and Masters is a plus. This person will lead a cross-functional team, so they need to have experience working with operations, marketing, supply chain, etc. This would lead to a VP position in the near future.
Base comp is $100 - 120K. Travel, less than 20%. 22% bonus.
Please contact: Orrick Nepomuceno, CPC
Dick Wray Executive Search | Raleigh, NC
919-845-0805 Direct | 866-418-9729 Fax
Lead Baker
One of the busiest spots in Stowe, Vermont is looking for a lead baker. Fast paced, exciting place to work! Presently we are making cookies, brownies, bagel pretzels, muffins, bialys, donuts and 19 different bagels. On a very slow day we make about 1,000 bagels. We make our bagels from scratch daily. In the past we also did some breads; we would love to bring them back. We are also open to new ideas for future products. We do offer health benefits, paid vacation, free bagels, bonuses, plus other creative events during the year to show appreciation. Wage $13/hr plus the above benefits.
Please contact: Terry at 802-253-9943
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Brian Rossell (AOS Culinary Arts 2008)
Has landed at Goldie's Gathering in Cabot, Vermont where he prepares meals at the town's new local eatery. From pancakes at breakfast to stuffed sole at dinner, Brian is dishing it out.
Justin Miller (AOS Culinary Arts 2008)
Wrote us with a quick update. He is pleased to report that he is working at Colony Grill in Charlotte, NC where he was hired as a line chef and quickly promoted to Sous Chef on this third day. He says "There is a noticeable difference between my education and those of the other culinary grads in the kitchen...My kitchen knowledge, professionalism and cooking skills are much better than my coworkers. This is a result of the education that I received...I am really grateful for having attended NECI." Way to go Justin! Thanks for the testimonial!
Josh Harvey (AOS Baking & Pastry 2007)
Let us know that he has just moved into a managerial position at Albermarle Baking Company in Charlottesville, Virginia. Fellow NECI grad David Deitsch (AOS Culinary Arts 2001) is still at Albermarle as the Production Manager.
Nick Terrafranca (AOS Culinary Arts, 2002)
Checked in with us in July to let us know he is no longer at 28 Degrees. For the time being he is taking some time off and enjoying life.
Andrew Crumrine (AOS Culinary Arts 2002)
Has brought back to life an abandoned restaurant as Crums on Central in Augusta, Georgia. A former high-class French restaurant, it has been replaced with Southern comfort food. To determine the menu Andrew started out by listing his 15 favorite things to eat. He figured if he liked them, then most other people would. And the menu grew from there.
Stacy Haas (AOS Culinary Arts 2002)
Is the Pastry Chef /Owner for Inventive Icings in Weaverville, NC. She recently participated in a combined wine and cake tasting where she provided five kinds of cakes to taste: Coconut, Pineapple white cake, Double Fudge with Port icing, Flourless and Sugarless Chocolate cake and Bread Pudding with caramel. Stacy specializes in wedding cakes, cupcakes, birthday cakes, special occasion cakes and made-to-order truffles. Yum!
Michael Rotondo (AOS Culinary Arts 2002)
Has been chosen to be a member of the competitive team fielded by Thomas Keller and Daniel Boulud for the Bocuse d'Or cooking competition. Michael, the chef de cuisine at Charlie Trotter's, Chicago will compete with the other nine members of the team in September at the Epcot Wine & Food Festival in Orlando for the determine the final representatives for the United States. Good luck Michael!
Joshua Clark (AOS Culinary Arts 2002)
Competed this summer in the newly revitalized Maine Lobster Chef of the Year competition in July. Josh is the chef de cuisine at Atlantica Restaurant in Camden, Maine. Josh wowed them with his memorable Hot and Sour Lobster Tail recipe!
Paula Snow (AOS Culinary Arts 2001)
Has returned to the gracious Home Hill Inn in Plainfield, NH after traveling through Europe as a WWOOFer (Willing Workers on Organic Farms), picking grapes in France, working at a cheese farmstead in Italy and exploring the culinary world of 12 more countries. She is now the Head Chef at Home Hill Inn where she is preparing cuisine with a local emphasis.
Luke Canatella (AOS Culinary Arts 1999)
Just wrote in to tell us that he is the Executive Chef of Kingwood Medical Center in Kingwood, Texas. He has worked in Healthcare for the past 8 years it finds it a very rewarding career. He works for Sodexo, a large management company. In addition to taking care of patients he still gets to do caterings and pastries (his two favorite fields). Before he arrived in Texas he worked at the Gloucester House Restaurant in Massachusetts while they filmed the movie The Perfect Storm. He was picked to be George Clooney's Personal Chef while he was there filming! He wants students to know that if they are not sure what field to go into they should check out Sodexo. He'd be happy to answer any questions folks may have.
Susan Hoss (AOS Culinary Arts 1997)
Sent a long and wonderful email updating us with her comings and goings. Her biggest news is that she no longer works for August Home Publishing and Cuisine Magazine. She will be taking some time off and looking for the next best thing!
Benito Molina (AOS Culinary Arts 1994)
Was recently profiled on the NPR radio program "Splendid Table." Benito, with his wife Selange, own the Manzanilla Restaurant in Ensenada, Baja California, Mexico, where he blends his Yucatan rooted cuisine with what he learned from NECI.
Brenda Slavin (nee Van Sickle, AOS Culinary Arts 1993)
Wrote us to say that she now owns Dinners by Design, Inc. in San Antonio, TX. It is a catering company with kitchen and offices at the San Antonio International Airport where she also has a diner.
NECI Chef Tom Bivins (AOS Culinary Arts 1991)
Had the rare opportunity to catch, bleed, and gut wild salmon on the Frasier River at Lummi Island, Washington as part of the "Chefs in Raingear" experiential learning program sponsored by Chefs Collaborative. Chef Bivins spent July 28 and 29 on the River in Washington learning about sustainable fishing practices.
We have also heard from Tim McCartney (AOS Culinary Arts 1990). He is currently the Food Service Manager / Executive Chef at Utah's Hogle Zoo.
