At NECI, I learned concepts of extending the season, and principles of canning and preserving. But I also learned about how global economies work, and the importance of sustainability. It was the education I needed for this job that I love so much!
Josephine Proul, BA Culinary Arts, 2008
An open servery operation meeting the breakfast and lunch needs of employees of the financial services company and the State of Vermont.
Serving 500 to 700 customers a day between breakfast and lunch, this kitchen and servery is equipped with walk-in and reach-in refrigeration, steam jacketed kettles, tilting skillet, combi-steamers, convection ovens, deck ovens, ranges, fryolators, broiler, mixers, slicers, hot line and salad bar.
© 2005 - 2012 New England Culinary Institute, all rights reserved.
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.
Vermont website design, graphic design, and web hosting provided by Vermont Design Works
