James Fortier
Hong Kong, China
AOS Culinary Arts 1992
I have taken the skills that I learned in NECI's culinary program and have travelled around the world. As a world traveler I have experienced different cultures and their foods. I have had the opportunity to cook in several wonderful restaurants before moving to the front of the house operations, where most recently I was the General Manager for Morton's The Steakhouse. I have now opened my own restaurant here in Hong Kong.
Remembering NECI: What I most enjoyed about NECI:
1) Small student / teacher ratio
2) The school's attitude of wanting to help its students reach their goals
3) You are a person at NECI, not just a number like at the other culinary schools.
4) Vermont is a great environment in which to study and learn.
5) NECI instills the values of professionalism in our industry.