I apologize that the Alumni Newsletter did not go out last Friday as scheduled. The Alumni Reunion this past weekend was all consuming - make sure you read all about it in the next issue!
Karen Nevin, Director of Alumni Relations
Message from the President
Folks here at the school are excited to welcome 34 alumni and their spouses, children and guests to Alumni Reunion 2009 this weekend. It will be great to get the chance to catch-up and reminisce with old friends and Chef Michel, Howard Fisher and yours truly will be on hand to help escort participants down Memory Lane.
Alumni will visit with former instructors while enjoying the Sustainable Barbecue on Sunday night. This dinner could be a model for the "Eat Locally, Think Globally" concept. Only the finest locally farmed greens, vegetables, meats and fruits will be prepared and served by our current students and instructors. All of the food waste will be composted — and so will the service ware! We will be dining al fresco on the Green and it is sure to be an event to help us rediscover what makes Vermont such a unique place to study, work and live.
I understand that a number of mini workshops — from how to improve operational effectiveness to tea tasting — have been planned. There will also be a tour of the Vermont Butter & Cheese company which is one of our valuable partners. Alumni will have a chance to talk to students about the NECI experience today and information about the unification and move toward the culinary college will be available. A banquet is scheduled for Monday night.
With alumni coming from all over the country — Texas, Nebraska, California, South Carolina, Tennessee to name just a few — it will be a memorable event. The best part of the reunion may be the opportunity for some down-time with those who truly understand you. Where else are you going to find a group of people who know all about the long hours, hard work and pure passion you have for what you do? Feeling a bit like a proud parent, I am looking forward to welcoming everyone home.
All the best,
Fran
Letter from your Alumni Association President
This weekend in Montpelier, the NECI Alumni Reunion will take place. Karen Nevin, your Alumni Director, has been working hard to make it three days filled with activities to get reacquainted with the school and see all the new and exciting changes. Many of these changes to the school's curriculum and approach to teaching will be addressed during the reunion, but I know many of you will not be able to attend. So I want to share a few highlights from my meeting from last month that I think you will find of interest.
With the campus unification, the school is investigating a change to the curriculum that will provide a more robust education for those looking to enter the restaurant and foodservice industries. Moreover, a movement towards a culinary college will allow NECI to attract a diverse student base. I was excited to also hear that the new VP of Business Development, Jolinda LaClair, sees the alumni community as an integral part of the overall success of the school. She clearly understands the work we are trying to accomplish with the Alumni Association and the community in general.
But change is not only occurring at the school as it is also happening with the Board of Directors for the Alumni Association. We received four applications for the open seats on the Board. All of these candidates bring great skills to the board and we will look to welcome our new board members on our monthly call next month. So I encourage all of you to review the candidates and vote.
With all of this great change happening with NECI, there is a great need for the alumni community to get involved with the school. If you are interested in helping with that change, please feel free to reach out to me directly at 720-524-8095 or orrick-at-kaonconsultinginc.com. You can also contact Karen Nevin - karen.nevin-at-neci.edu as well.
Warm regards,
Orrick Nepomuceno
Essex 1996
Barry Maiden (AOS Culinary 2000) started working in kitchens to make some money. He and a friend got jobs when they were sixteen at Shoney's and then moved to The Martha Washington Inn in Abingdon, Virginia. This was an old historic inn with classic French cooking. Barry worked preparing the hotel dining basics, but watched as Chef Alan McKinney prepared special dishes for an elite group of diners. Chef McKinney was old in Barry's book (late 20's). He had long hair, smoked cigarettes and was incredibly intense. But Barry sensed something special. He watched as Chef McKinney prepared amazing dishes with an artistic flair. Soon, Barry was working directly with the Chef and started to learn all that encompasses the culinary world.
Even with all this experience under his belt, Barry was only 18 years old. Not having any idea what he wanted to do, Barry joined the Army and became a mechanic in the Army Reserves in Missouri. He only spent two years in the army but his time there was well spent.
Once out of the Army, Barry fell back into cooking jobs at local restaurants. When he was ready to step it up a notch, Barry applied for a job at the new Marriott in Kingsport, Tennessee. It was a brand new convention center and Barry became a member of the opening team. In order to continue learning and stay ahead of the curve, Barry worked his way through the classic CIA cookbook. But he knew that corporate, hotel dining was not what he wanted to do. The turn and burn cooking to put out 300+ dinners just wasn't fun.
Barry moved to Nashville next so he could work with some real chefs. He got a position at Magnolia's working for chef/owner Richard Hamilton. There were many French chefs in the kitchen and he was taken under the wing of Emile Labrousse, the pastry chef. A number of cooks in the kitchen were heading up to NECI and Chef Emile told Barry he should go too. Barry looked over a small brochure that was being passed around the kitchen and something felt right. Vermont was a whole different world from the south where Barry had grown up and lived for so many years. The butterflies in his stomach were moving fast and furious and he was scared and nervous. But the opportunity to attend as an Advanced Placement student sealed the deal.
In order to arrive as a second year student, Barry took an intensive six week baking course with Brian Severance. Arriving for the second year, Barry found it hard to connect with his classmates. He was only on campus for nine months and found the NECI way to be incredibly intense. He particularly remembers learning from Chef David Hale and Chef Andre. To break up the intensity of his classes, Barry was drawn into the beautiful Green Mountains and much of his spare time was spent hiking. By keeping his head down in his books and working hard Barry got the most out of his short time at NECI.
Barry's internship was at L'Espalier in Boston. Soon after he started he heard about a new restaurant being opened, Sel de la Terre. He was brought over to help open the place and spent his time working days at L'Espalier and evenings as a line cook at Sel de la Terre. When he was promoted to Sous Chef at Sel de la Terre it was time for Barry to stop the craziness and work in only one restaurant!
After a number of years, Michael Levinson brought Barry to Lumiere in Newton, Massachusetts as the new sous chef. Barry thought that by this time he knew how to cook. How wrong he was! Chef Leviton worked with Barry to clean up his act and change his ways. Sloppiness (in work and appearance) was turned to cleanliness. Rebelliousness turned to discipline. For 2½ years Barry worked at Lumiere and the end result was a chef who really knew how to cook and was ready to move forward.
Barry had some friends from his time at Sel de la Terre and they were ready to break out and open their own place. Barry joined Alon Munzer, Rachel Miller Munzer and John Kessen as an equal partner in the venture. They started to conceptualize the new restaurant and look for locations. Rachel and Alon owned a small breakfast place in Bay Village and there was a perfect, vacant building right down the block. It was large, had two floors, multiple bars, space for music - everything to open a really wonderful place. But the Bay Village neighborhood association killed the project. The team was disappointed.
Needing a vacation, Barry headed out of town. But he wasn't gone long before he received a call. There was a space in Cambridge, but the kitchen was small…really small. Would he have a look when he got back? Barry checked out the space. It was empty, dark but he saw potential. Just to make sure, he called in his chef friends to get their advice. Barry was insisting with his partners that he had to renovate and claim some of the restaurant space for the kitchen. But his friends asked "why?" Efficiency was key. By envisioning the space as doable it would work. Next thing Barry knew, the investors were lined up, the lease was signed and it was theirs!
With a lot of help and advice from his chef friends, Barry turned the small kitchen into an efficient space. Everything had its place and would work like a well oiled machine. The partners started to look for a name. The original name "Village Table" wouldn't work. That was for a restaurant in Bay Village. Barry wanted to cook the food he knew - southern tinged food with flair. Cruising around the internet one day he pulled up a map of his home town, Marion, Virginia. There was Hungry Mother State Park. Barry remembered going there as a kid. And he remembered the story of the name. A woman and child who were captured during the Indian settler conflict were left behind. When the townspeople found them, the mother had died and the only words the child spoke were "hungry mother." A sad story, but a perfect, edgy name for a new restaurant!
Hungry Mother restaurant opened and quickly took off. It was getting a lot of press and good reviews. They were having fun, and everything was going well. Barry always purchased the July issue of Food and Wine. The issue highlighting the 10 best new chefs of the year was fun to read and dream about. But Barry never thought it would happen to him.
During a meeting with his partners last March, Barry got a call from a 212 phone number. Having no idea who it could be, he went into the office to take the call. Dana Cowen, President of Food & Wine magazine was on the phone informing him he'd been chosen as one of 2009 Best New Chefs of the Year! Barry first checked that she hadn't dialed the wrong number and then listened further. Ms. Cowen told him to let it sink in, and then get prepared for a whirlwind of events. But the most important thing was he COULDN'T TELL ANYONE until the press release came out 2 weeks later.
Barry left the call and returned to his partners and told them on the spot (as if he could have kept it a secret, they had watched his face while he was on the call!) They made a pact to keep it secret.
The whirlwind of activities began in April with a trip to New York City for the official ceremony. He and the other chefs were invited to Dana Cowen's home for a cocktail party and she served the favorite snack foods of each of the winning chefs. He felt welcomed into this new tight knit family where everyone was interested in your success and would help you along the way. At the same time, he was humbled to read the comments that were being put up on Facebook about this honor. The comments were supportive and encouraging and were great to hear.
Chef Barry wants to make sure NECI's students remember that what they see on TV is not reality, just reality TV. Ignore it and recognize it for the entertainment that it is. Instead, be humble and know that you must start at ground level and work you way up. Learn everything you can and travel. Work for as many chefs as you possibly can. And of course, eat out! It is hard work to become a chef and you must be dedicated to your craft.
The best piece of advice Barry remembers getting from a NECI instructor came after he prepared a certain dish. The instructor was disappointed with the result and told him, "I don't see you in it." Barry was told he had to cook from his heart and soul and to know where he came from. Infuse your cooking with this and you will succeed.
Barry married his long time sweetheart, Graziele, two years ago and has recently become the proud father of Dylan. It's been a crazy year for Barry and he's ready for things to settle down. But he wouldn't give up 2009 for anything. New son and accolades for his cooking and restaurant. Barry is ready to make sure no one goes hungry!
Alumni Association Director Election Now Open
The Election for two new directors to the Alumni Association Board is now open. Four candidates are submitted for your consideration.
The candidates are:
Joshua Duda (AOS Culinary 1996)
Ed Feldman (Diplome Culinaire 1984)
Kathleen Maloney (AOS Culinary 2000)
David Potwin (AOS Baking & Pastry 2008)
In order to review the personal statements/bios of the four candidates and vote you need to log into the Alumni website. You will find the login to the right of the page. Once you are logged in, find the Association Vote link in the gray bar above.
The election will close on September 4, 2009 and the new directors will be announced on the Alumni website and the next Alumni Newsletter.
Thank you to everyone for participating in this important process!
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I am pleased to introduce the new Alumni Calendar! This calendar is linked to NECI's Master Calendar and will be continually populated with events that are of interest to you. On it you will find alumni events (such as the reunion), interesting speakers visiting NECI, and where our folks are when they are on the road. You can find the link to the Alumni Calendar on the Alumni home homepage
In addition, alumni may request events to be put on the calendar! Chef Joe Gudonis (AOS Culinary 1997) of The Buck Hotel in Pennsylvania, has done just that:
He is hosting a meeting of the Delaware Valley Chefs Association, the Philadelphia Chapter of the American Culinary Federation (www.phillyacf.com) and would love to have a NECI presence!
When:
Tuesday, October 13, 2009 @ 7pm-9pm
Location:
The Buck Hotel
1200 Buck Road
Feasterville Pa, 19052
215 - 296-2002
www.thebuckhotel.com
Cost:
$15.00 includes food tax and tip, cash bar
There will be a 1/2 hour cocktail hour, a 1/2 hour educational demonstration, dinner and meeting agenda. Between 50-80 chefs from the Philadelphia area generally attend.
Contact Chef Joe Gudonis for more information: jjgchef-at-aol.com.
I look forward to receiving your submissions to the alumni calendar!
NECI students have had community service as a component of their education for years. But it was always something they sought out as independent study, with no classroom component. Until now.
NECI is a charter member of Campus Compact, an organization that promotes service learning on college campuses. Howard Fisher has developed a Service Learning Class whereby the students spend their time in the community and class time is spent putting the experiences into context. The students have never been as enthusiastic, understanding and willing to commit the time as they have with these courses.
NECI has long ties with the Chittenden County Emergency Food Shelf's Community Kitchen Program. Many graduates of the Community Kitchen program have attended NECI, and the new lead instructor of the program is former NECI instructor and alumna, Jamie Eisenberg (AOS Culinary 1987). A second partnership was developed with the Vermont Campaign to End Childhood Hunger and NeighborKeepers, a non-profit anti-poverty organization serving low-income Vermonters.
There are three different service learning opportunities for NECI students. First, second-year BA Culinary students tutor in the Community Kitchen Program. Next, BA HRM students prepare dinner for NeighborKeepers' Circle of Support community dinners. They also coordinate with Vermont Works for Women's basic culinary program, ChefWorks! to accomplish some of the prep for the community dinners. And third, the BA Culinary students, during their final MOD section, teach the Cooking for Life classes offered by the Vermont Campaign to End Childhood Hunger. These classes are taught in conjunction with a nutritionist to teach low-income Vermonters how to purchase food, store, and prepare meals from their purchases. The kitchen prep and cooking portions of these classes are taught by NECI's students.
This has been an eye opening experience for our students. A recent class taught Bhutanese and Sudanese refugees. One NECI student went to correct a Sudanese woman on how to properly hold a knife, showing her how to curl her fingers under. The woman explained that her fingers couldn't bend, because all the tendons were cut when she held up her hand to protect her face from a machete. These types of stories and experiences will forever stay in our students' minds.
The benefit to our students is endless. NECI's students are learning how to teach, becoming familiar with and being in the community in service roles as engaged citizens, and understanding the commitment that is necessary to make a difference. This hands on community service experience will stay with them for a lifetime.
NECI and the Locovore Movement
by Paul Sorgule, Provost
NECI is physically positioned in the perfect natural laboratory for a culinary school at this place in time. There has never been a time when people are more aware of the importance of food source, the integrity of the food supply, the rationale for thinking sustainably, and the quality differences in products that are used at the peak of their season vs. hot house items shipped all over the world. Vermont is a leading state in this new food movement.
In recognition of this, NECI is moving even further in the direction of sustainability and focusing (whenever possible) on the locovore initiative. In September, the Main Street Grill, NECI flagship restaurant in downtown Montpelier, will transition into a true farm-to-table restaurant supporting the concepts of "fine food" and advanced preparations in our culinary classes.
NECI's Executive Chef Tom Bivins (AOS Culinary Arts 1991) is working with others in our educational community to develop a teaching menu that reflects the bounty of Vermont, the needs of the community, and the reputation of NECI.
We will be in the "soft opening" mode for the first two months and then transform the physical plant, name of the restaurant, marketing initiatives and community involvement of the restaurant. Initial plans are for a NECI open house in late October that will bring farmers, chefs, culinary students, restaurant management students and our Montpelier community together as we celebrate the "source" of our food and what it means to be a culinary caretaker.
Are you trying to figure out how to get ahead? Have you been wondering how to fit in some additional education with all you are currently doing? Well, we have a solution for you! Consider enrolling in NECI's Online Bachelor of Arts in Hospitality and Restaurant Management Program.
Louis Eguaras (BA HRM 2009), now 38, was a successful chef even before he ever considered enrolling in NECI's online bachelor's degree program. "It's fast-paced, but it fits your schedule. You can always do the work in between what you're already doing." However, the coursework was no pushover: part of the work involved coming up with a detailed business plan for a restaurant. Some of the other students had unique experiences in that department. "One of my classmates had been a general manager at a Chili's. She was always giving us her perspective, and that was helpful in our group learning setting."
Personal contact is still an important motivator that helps students push through difficult courses. Eguaras learned that several friends in the industry had enrolled in the NECI curriculum as well. The group would consult with each other on assignments by phone and email and encourage one another. "That helped a lot. Even though it was an online curriculum, I always felt close to the other students."
Eguaras graduated this past spring with a Bachelors degree. Not only that, but he's also landed a contract with MIT Press to write a book called, "101 Things I Learned in Culinary School." That's something he would not have been able to conceive before his online degree.
"Everything I learned at NECI is going to apply to what I'm writing about," says Eguaras. "And completing the online coursework gave me the discipline that I'll use to finish the book."
Learn more about NECI's Online Bachelor of Arts in Hospitality and Restaurant Management Program: www.neci-online.info/alumni1.
By Mark Molinaro, Director of Career Services
Executive Chef, Burlington Country Club, Burlington, Vt.
Burlington Country Club is a private club featuring an 18 hole golf course with water in play. With it's difficult greens and hilly, tree-lined fairways, the BCC is one of Vermont's premier venues for golfers. And the ballroom, grillroom, patio and grounds of this beautiful facility offer panoramic views of Vermont's Green Mountains making the Club a well known choice for any affair.
- Candidate must be creative and passionate about the culinary arts!
- Executive Chef will work in cooperation with the assistant manager and appropriate membership committees in the planning of all banquets and member social and culinary events.
He/She will be enthusiastic, energetic, engaging, creative and highly visible to the staff and membership
Requirements:
- Eight (8) years experience in a high volume and fine dining restaurant required.
- Five (5) years of supervisory experience with management responsibility required.
- Bachelors Degree in F&B and/or course certification from an accredited Culinary Institute is preferred.
For a complete Position Description and more information contact:
Kimberly L. Hein
Clubhouse Manager
Burlington Country Club
568 South Prospect Street
Burlington, Vermont 05401
E-mail: Kim.Hein-at-burlingtoncountryclub.org
To find more Hot Jobs, check out NECI's Alumni Job Board at HOT JOBS.
Can you help us? We are looking for tips or interesting culinary facts to put into our new external newsletter. This is different from the alumni newsletter as it will be sent to all prospective and entering students as well as to our many partners to keep them up to date on what is happening at NECI. We have a short column called "What is This?" and we would love to get ideas of things to include from you! Please give us a hand, send your tips and culinary facts to donna.hepinstall-at-neci.edu. Thanks!
(and What Is It? It's Citron or Buddha's Hand, a semitropical citrus fruit looks like a huge (6 to 9 inches long), yellow-green, lumpy lemon.)
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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
2009
Steven Amos (AOS Culinary Arts) got married a few weeks ago to a lovely women from Germany, Corrina Schaefer. We hope to be able to share some pictures in the next newsletter. Congratulations Steven!
Tosha Callahan(AOS Baking & Pastry) sent us an update. Since leaving school she has been busy:
"I interned at Bouchon Bakery and was then quickly laid off soon after my internship was over due to some major cutbacks the Thomas Keller Restaurant Group had to do. They downsized the bakery kitchen staff almost by half and were even considering shutting down or cutting off wholesale business to make even more cuts. Without any notice, it was very difficult for me to find a job in November with the economy so low and I had to take a job at a popular clothing store, American Apparel for a few months until the restaurant season picked back up.
"I currently work as the pastry chef to Angelino's Restaurant in Sausalito and their sister bakery, Cibo. I do all of the production and menu design for Cibo which just opened a few weeks after I began working. So it's very brand new and exciting. We have had some amazing press and people can't seem to get enough of my sweet treats, so I have been very busy keeping up with demand. I'm having fun running the show but as soon as the season starts to slow again, I plan on picking up another internship at a wedding cake shop to brush up on my skills in my "free" time. Hopefully, I will have learned enough in the next few years to be able to open my own patisserie."
Tosha, sounds like you have landed on your feet! Good luck and keep us posted!
2008
Dominique "Nikki" Trzeciak (AOS Culinary, BA Culinary 2009) is working in product development for Nestlé Foods.
Nathan Miller (Culinary Arts) is the chef at Burger House in Hillcrest, Arkansas. The restaurant was recently profiled online. Read the review HERE.
2007
Jeremy Hughes and Emily Garrett (both AOS Culinary Arts) are in Maine at the Fore Street Restaurant.
2006
Drew Belansky (AOS Culinary Arts) is the chef of the new restaurant Cadiz in Bethel, Connecticut. Cadiz opened in May and specializes in tapas. It was recently profiled in the local paper. You can read it HERE.
Danielle Sprague Troiano (AOS Culinary Arts) shot us a quick update. She was just promoted to Sous Chef at Tomasso. Tomasso was recently named "Best Restaurant for Overall Excellence-West of Boston" by Boston Magazine. Congratulations, Danielle!
2005
Marshall Green (AOS Culinary Arts) is the chef/owner of Café Estelle in Philadelphia. They were recently named Best Brunch in Philly! Way to go Marshall!
Carolyn Malcoun (AOS Culinary Arts) is an Associate Editor for Eating Well magazine. You can read her most recent article on Summer Squash HERE. She also writes the EatingWell blog. Check it out HERE.
Joy Vargo (AOS Culinary Arts) is co-owner of Canela Café, a little bistro in the ranch town of Sonoita, Arizona. Her restaurant prepares creative meals from local harvests from both sides of the border.
Amalie Young (AOS Culinary Arts) let us know that she and her husband were planning a visit to Vermont. She is now working at Rat's Restaurant in Hamilton, New Jersey. She says there is a lot going on but it's all good!
2004
Josh Hall (AOS Culinary Arts) is the new Executive Chef at Le Petit Paris in Breckenridge, Colorado, which reopened last September after a run in with the state department of taxes. Now, with Josh at the kitchen helm, the restaurant is thriving.
Starr Ricupero (AOS Culinary Arts) is the chef at 51 Main in Middlebury, Vermont. 51 Main is beginning to get noticed and was recently profiled in the local paper. You can read the story HERE.
2003
Jed Hackney (AOS Culinary Arts) was recently named Pastry Chef of The Langham in Boston. Before landing at The Langham, Jed was the pastry chef at Harvest in Cambridge. Jed is excited to be managing the pastry team in preparing all of the baked goods served and created at the hotel, including Café Fleuri restaurant, BOND restaurant and lounge and for banquet functions. Jed will also be responsible for creating all of the desserts found on The Langham's Chocolate Bar Buffet.
2002
Judith "Jae" Kane (BA FBM) sends greetings from Las Vegas! She is now living in Las Vegas where she has lived for three years. Prior to going to Las Vegas, she lived in Park City, Utah and worked part-time as a private chef helping a friend, Sandy Moss, who worked full-time as a private chef.
Alex Tung (AOS Culinary Arts) sent us a little update. Alex's wife, Lynn, and he just had a beautiful baby girl on July 24, 2009. Her name is Jasmine Tung. Mom and baby are healthy and settled at home. Though she has not eaten any of this food directly, they know she loves pizza from a local pizza joint called Me and Ed's, all kinds of pork particularly her Daddy's confit of Sloping Hills Farm pork belly and noodles and noodles and noodles of any sort! Thanks for keeping in touch, Alex!
2000
Mark Starr (AOS Culinary Arts) is the owner of Starr to Go in Hendersonville, North Carolina. Chef Mark recently participated in the Dark Night Revue fundraiser for the Flat Rock Playhouse. Mark's contribution was a fresh Summer Pasta Salad with Asparagus, Arugula and Balsamic Vinaigrette.
1999
Rashelle Cutshall is the Chef of Nature's Gourmet in Fresno, California. Rashelle is cooking up a storm at the weekly Coshocton Farmer's Market where she is wowing the crowd with delicious treats made from produce found at the market.
1996
Gary Lindholm (AOS Culinary Arts) dropped us a quick note. He is the Food & Beverage Director of the Comfort Inn and Suites in Plattsburgh, NY.
1994
Pam (Werfel) Leifer (AOS Culinary Arts) sent us a note after we found her after so many years. She says,
"It was great hearing from NECI! I graduated class of 1994. I can't even remember all the places I worked and different things I've done. Most notable were Director of Food Services at the Washington National Cathedral School (fed Al Gore when he was VP and YoYo Ma when he performed there), Marketing Director for Compass Group, and Chef Instructor for "Pam's Kitchen," cooking classes I taught in my home outside Washington, DC.
"In August 2006 I pretty much burned out of the cooking business. I took some time off to decide what I wanted to do with the rest of my life. Within 4 weeks I was offered a job as Purchasing Manager for Feld Entertainment's consumer products division. Feld owns the Ringling Brother's Circus, Disney on Ice, Disney Live, Monster Jam, Supercross and a bunch of other family entertainment productions. At my interview my soon to be boss decided that if I could manage opening a new restaurant and oversee a staff of 50 I could certainly handle the Circus. I've been here 3 years now and love my job, though it's demanding and stressful in itself. "The show must go on" never had more meaning than it does now. My staff and I are responsible for everything involved in concessions from the food we sell, to the toys the kids love, to the equipment we set up and the radios the operator use to communicate. The shows are constantly on the move so we always have to hit a moving target. It's challenging and the organizational skills, multitasking and discipline learned from my food service days are all put to good use.
"I still cook a lot but these days I mostly enjoy entertaining and feeding my friends who are happy to oblige.
"I thought you'd enjoy a NECI story that turned out differently than most. Either way, my NECI experience and education was phenomenal and I still rave about it to this day. Thanks for finding me."
And thank you Pam for letting us know where you've been! It sounds like life, for you, is truly a "circus!"
1993
Tim St. Peter (AOS Culinary, BA FBM 2004) is thrilled to share the news that his wife, Sandra, gave birth to their second son on July 9th. The newest member of the family, Declan Gage St. Peter weighed in at 6 Lbs 14 Oz and was 19.5 inches long. He has lots of dark hair and everything is where it should be, 10 fingers and 10 toes and is a happy, healthy baby boy. Congratulations Tim and Sandra!
1992
Michael Glissman (AOS Culinary Arts) dropped us a quick note to let us know that he is the Pastry Chef at Bottega Napa Valley in Yountville, California.
1991
Tim Johnson (AOS Culinary) sent us an update. He has been the Executive Chef of Johnson County Community College Dining Services since the spring of 2006. This past spring the Dining Services won a Bronze Medal at the Nation Association of College and University Food Service Regional Culinary Challenge for their entire catering efforts. Tim is co-chair for NACUFS Culinary Challenge and will be Chairman in 2011. Tim has been married to his wife Joanie for twenty four years and they have two children.
1986
Ron Adams (Culinary Arts) sent us a recommendation for a Next Generation Scholarship. Thanks Ron! He also let us know that he is currently the Director of Food & Nutrition for the City of Portland Schools. Ron has taken a particular interest in improving meals and snacks for school children. He lectures and consults across the country for the Buy Local Food program.
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
