Danielle Troiano-Sprague

Leominster, MA
AOS Culinary Arts 2006
Sous Chef, Gibbet Hill Grill, Groton, MA

I have been fortunate enough to work for some remarkable chefs and cooks as well as in some outstanding kitchens. I have worked with Patrick O'Connell and Jody Adams. I have worked in kitchens where I prepared fresh pasta daily as well as created menus that changed daily. I have applied the skills I learned from NECI to advance myself in the direction of my culinary dreams.
I am currently a Sous Chef at a restaurant that believes in the "Farm to Fork" movement, very important to me and the future. I firmly believe you have to love what you do in this industry because the hours are long and the pay isn't great, but the rewards are inspiring.

Remembering NECI: I loved my NECI experience. As a career changer in my 30's, I found the NECI education to match my goals. My internships at Rialto and The Inn at Little Washington provided me the experience to open doors in the culinary world. I connected with certain chef instructors that I consider mentors and students who I still keep in touch with. I still visit Vermont, a state I grew to love and admire.
I honestly can say that NECI, combined with hard work, will get you ahead -- it's invaluable. I may be paying off my student loan for years to come but I've never regretted it for a moment. NECI was the right choice for me.

I'm happy to answer your questions.