Jeffrey Amoscato
New York, NY
AOS Culinary and BA HRM 2004
Purchasing and Systems Operations Manager, Union Square Hospitality Group
As a culinary graduate I spent a year as a line cook at Jean-Georges. In that year I moved through several stations and experienced the fine dining cooking excitement of NYC. After Jean-Georges I returned to NECI to complete my BA. I got an internship with Union Square Hospitality Group opening the restaurants at the Museum of Modern Art. My internship turned into a full time job as a Floor Manager in The Modern. After a year and a half of being a Manager, I was offered the position of Director of Purchasing. I spent the next two years in charge of all the purchases for the four restaurants in MoMA. After two years in that position I was promoted to the corporate office where I currently am the Purchasing and Systems Operations Manager. I oversee all of our corporate purchasing programs and operational systems. I am also involved in large events, such as the Big Apple Barbecue Block Party, and our growing restaurant brands as we open up in new cities.
Remembering NECI: The reason I chose NECI is because the school operated like a real working restaurant, not a lab like other culinary schools. I liked the fast pace environment of NECI's busy downtown restaurants. The main factor in my decision to attend NECI was the two internship requirement. I used this to create contacts and work in amazing restaurants. My second internship was in Italy and was one of the best experiences a young cook could have. I also appreciated the low student to chef ratio. We always had someone watching us and correcting us when we made a mistake or cheering us on when we made a good dish.