John Cox
Carmel by the Sea, CA
AOS Culinary Arts 2000
I have worked as a corporate chef for two boutique hotel groups, Passport Resorts and Noble House Hotels. Currently I am the corporate chef for a small group of family owned restaurants in Carmel.
Remembering NECI: I believe that there is only one way to learn the basics of becoming a chef -- and that is through intensive hands on experience. After looking at several different culinary schools I realized that NECI would provide me with the best culinary education. NECI not only provides students with theoretical culinary knowledge -- it also prepares them for the stress and intensity of a commercial kitchen.