Eric David Miller
Baltimore, MD
AOS Culinary Arts 2000
After spending time in Fine Dining, Hotels, and Higher Education I have moved into Compass Groups Division for Independent Schools. I am currently the Regional Executive Chef and work with 10 kitchens serving scratch meals for 200 - 1200 students.
Remembering NECI: The love and understanding of simple ingredients and passion for quality continue to keep me in the forefront of Food and Nutrition at Flik Independent School Dining. To simply state, NECI developed my passion for Art, Food, and Hard Work so that I continue to excel in the Kitchen and in the Corporate Office. Vermont's tight knit communities and "Buy Local" approach to everything help each NECI grad understand from day one how Mise En Place should look, feel, taste, and smell. The Internships rooted each of us in real world experience that is hard to find outside of NECI, it allowed my fellow classmates and me to be light years ahead of those coming out of "Test Kitchen Programs." I have not had the pleasure of hiring a NECI grad to date but if the chance ever presented itself it would be a "No Brainer."