Prospective Students

Executive Faculty and Department Heads

Tom Bivins

in
Executive Chef
Education

BA, Louisiana State University
Baton Rouge, Louisiana

AOS, New England Culinary Institute
Montpelier, Vermont

Experience

Working Chef/Food and Beverage Manager
The Inn at Shelburne Farms, Shelburne, Vermont

Working Executive Chef
The Pitcher Inn, Warren, Vermont

Executive Chef/Food and Beverage Manager
The Old Tavern at Grafton, Grafton, Vermont

Michelle Ford

in
Dean, Hospitality and Restaurant Management
Education

AA Hospitality and Management,
University of New Hampshire, Durham, N.H.

BA, New England Culinary Institute
Montpelier, Vt.

Experience

New England Culinary Institute, Essex Junction, Vt.
    Cross Campus Food and Beverage Director
    Essex Campus Food and Beverage Director
    General Manager, NECI Commons Restaurant

General Manager
JP Founder’s Restaurant & Bakery, Newberg, Ore.

Rounds Manager
New England Culinary Institute, Essex Junction, Vt.

Dining Room Manager
Shanty on the Shore, Burlington, Vt.

Kitchen Manager
Holderness Private School, Holderness, N.H.

Jason Gingold

in
Dean, Academic Affairs
Education

Masters of Education
Union Institute at Vermont College
Montpelier, Vermont

Bachelor of Arts, Communications
University of Denver
Denver, Colorado

Assoicates in Culinary Arts
Johnson & Wales University
Providence, Rhode Island

Experience

Pastry Chef/Operating Kitchen Manager
Redwood Park
San Francisco, California

Culinary Program Supervisor/Culinary and Pastry Instructor
Treasure Island Job Corp Advanced Culinary Program
San Francisco, California

Pastry Chef/Kitchen Manager/Corporate Pastry Chef
Aqua Restaurant
San Francisco, California

Curtiss Hemm

in
Dean, Culinary Affairs
Education

Bachelor of Science - Business, Management, and Economics
Empire State College
Plattsburgh, New York

Associate in Culinary Arts
Paul Smith's College
Paul Smiths, New York

Experience

Assistant Professor, Culinary Arts/Hospitality
Paul Smith's College
Paul Smiths, New York

Executive Chef/General Manager
Plattsburgh Steak and Seafood Company
Plattsburgh, New York

General Partner/Executive Chef
Windows Restaurant, Water's Edge Restaurant

Adrian Westrope

in
Executive Pastry Chef
Education

Diplome de L'Ecole Superieure
Centre Ferrandi, France

Experience

New England Culinary Institute, Montpelier, VT
Executive Pastry Chef
Pastry Chef Instructor

Self-Employed Demonstrator, Teacher, and Marketing Consultant
Director, Promodem, Ltd.
Owner, Adrian's Catering

Essex Adult Education Centre: Sugarcraft/Pastry teacher
Woods Bakery: Confectioner Supervisor

Senior Core Faculty

John Barton, Chef Instructor
William Bohmann, Faculty Development Instructional Liaison
Emma Cutler, Chef Instructor
David Garaventa, Faculty Development Instructional Liaison
Laureen Gauthier, Executive Director for Strategic Initiatives
Jason Gingold, Dean, Academic Affairs
Sarah Langan, Chef Instructor
Steven Stoufer, Chef Instructor
Lyndon Virkler, Faculty Development Instructional Liaison
Adrian Westrope, Executive Pastry Chef

Core Faculty

Denis Boucher, Academic Instructor
Josephine Burke, Director, Learning Center
Andre Burnier, Chef Instructor
Margaret Checchi, Coordinator, Online Instruction
Joshua Gibbs, Chef Instructor
Michael Gunyan, Chef Instructor
Curtiss Hemm, Dean, Culinary Affairs
Charles Hoffert, Chef Instructor, Baking and Pastry Arts
Jill Lanpher, Chef Instructor, Baking and Pastry Arts
Mario Martinez, Academic Instructor
John McBride, Chef Instructor
Gale Rome, Tutorial Services Coordinator
Anne Vogel, Chef Instructor
Mat Zimmerman, Chef Instructor, Baking and Pastry Arts

Full Faculty List

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There are a lot of different culinary schools out there. I know. I visited most of them. None of the others offer the kind of personal attention that NECI does.”

-Evvan Blazell