Gavin Kaysen
AOS Culinary Arts, 2001
Where you learn by living it
From my time at NECI and from the early in my career, wherever I was, that was the focal point of my vision. I would find products that were produced regionally, seasonally and sustainably. Sometimes, it can take a lot of legwork to facilitate the right connections and complete a menu. But my commitment has never changed.
Paul Lynch, AOS Culinary Arts 1990
About Us:
The Student Services Department assists students with academic and residential life at NECI. Our goal is to provide you, the student, with an enriched college experience.
NECI certainly had an influence on how I conduct my business today. I was surrounded by chefs who took sustainable agriculture very seriously and who were very strong advocates of buying locally produced food. 'This is what we have available, and so this is what we will use,' they would say. And that made perfect sense to me.
Barry Maiden, AOS Culinary Arts, 2000
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New England Culinary Institute
56 College Street
Montpelier, Vermont 05602
Phone 877.223.6324
New England Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
Member: Association of Vermont Independent Colleges.
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