Testimonials
The best part of NECI is the small classes and intense interaction with the teachers. They can read you like a recipe, that's why I came here.
Anson Loyd, AOS Culinary Arts, 2009
At NECI I was part of a community as obsessed with food as I was. If we weren't preparing, tasting or eating food, we were talking about it, and to have this experience in a place of magical natural beauty like Vermont made for a very special time I'll always remember.
Derek Steel, AOS Culinary Arts, 2006
Our interest in sustainability was inherent with being in culinary school in Vermont. Bio-diversity issues and animal welfare issues were ones that we explored and dealt with day to day. Sustainability became a mindset for me and an underlying commitment in all of my work.
Matt Jennings, AOS Culinary Arts, 1998, BA Food & Beverage Management, 2009
Food connects to everything in our lives. If you have a good culinary background, you will have tremendous opportunity in the food industry. I chose NECI because of the intense education which I knew would prepare me for any path I chose.
Alton Brown, AOS Culinary Arts, 1997
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
I always knew that fresh tastes best, and through my experience at NECI, that belief became solidified. I helped build one of the first kitchen gardens at the school and became absolutely convinced that the closer food is grown to my kitchen door, the better it will taste.
Kurt Michael Friese, AOS Culinary Arts, 1992
My NECI degree gave me the confidence to know that I could not only do this job, but do it really well and give our customers what they have come to expect. And we have such loyal customers! When they first come to the restaurant, I tell them that much of what is on our menu is grown locally, and they always react so positively to that. They love what they are being served and can't wait to see what will be on the next menu. I take great pride in the fact that we make our customers feel really special.
Josephine Proul, BA Culinary Arts, 2008
I'm committed to the idea of more people buying at farmers' markets than at grocery stores. I believe in the importance of people growing their own food, not because they absolutely have to, but because they want to, and they see the benefits in it.
Kurt Michael Friese, AOS Culinary Arts, 1992
As a chef, I have learned that I have a lot of commitments. To myself, cooking the kind of food that I want to cook, and to be inspired. To my customers, creating the very best for them. And to a higher calling, which moves me to be as conscious as I can be about the choices and decisions I make in my business. We try to be as sustainable as possible in everything that we do, and that is important for everyone who works for us as well. We all share the same ethos.
Matt Jennings, AOS Culinary Arts, 1998, BA Food & Beverage Management, 2009
In my restaurant, it has to be local and in-season in order to be on my menu. Many chefs ask me, 'How can you do that?' The answer is that it has to begin with a mindset. You have to be committed to let the land and the season dictate what you offer and what you consume, and you have to establish the right relationships to help make that happen.
Paul Lynch, AOS Culinary Arts 1990
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
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
Today, the menus at our restaurant reflect that philosophy and that reality. I was pointed in that direction at NECI and it continues to be the direction I choose to take.
Barry Maiden, AOS Culinary Arts, 2000
At age 40, with a passion for everything food, but no experience in the industry, I entered NECI's small classes. The caring chefs gave me the confidence and know-how I needed to start my own company.
Liz Cavanaugh, AOS Culinary Arts, 2004, Owner, River Rock Catering Company
The students here are working and learning together in an amazing way. I'm going to talk to these people for the rest of my life.
Kristen Leonard, AOS Culinary Arts, 2008
