Joseph A. DiBernardo
Bonita Springs, FL
AOS Culinary Arts 1988
It has been 22 years since I attended NECI, the first time. So, it is very hard for me to be brief. I'm very proud of my resume in which covers many aspects of the culinary world. From line cook, sous chef, catering, food service director and even food service manager for a school district to owning 3 restaurants. Ultimately, I feel my resume shows diversity in the hospitality industry in what NECI can offer students.
One year out of school I was in an accident and broke my back. I had just become Sous Chef and was helping to open a new restaurant in Seattle. Instead of celebrating with my fellow employees in the grand opening, I was picking out a color for my new wheelchair.
I guess at this point of one's life, after something so traumatic, I could have just given up. But, I couldn't. Three months after my injury I was working again - but this time as the Food Service Director for Blue Cross Regional Head Quarters. At 22 years old I was actually hiring cooks and chefs to feed 1500 employees per day, and yes, from a wheelchair.
The reason I'm sharing this is because I truly believe that NECI's outstanding programs taught me to be versatile. The wide range of courses and classes I took opened my eyes to a world beyond just being a chef. And if it wasn't for my past experiences working in hands-on programs, I don't think I could have made that change in my career so effortlessly. I ended up working for Delicor Food Services for seven and half wonderful years before I decided to relocate and follow another amazing dream called the National Wheelchair Sports Awareness Program which featured the Wheelie Team. We educated students about disabilities but that's a whole other story.
When I moved back to Florida, I worked for the Collier County School District for another eight and a half years as the Food Service Manager at Barron Collier High School feeding 1,750 kids per day. It was an opportunity to treat our students to different culinary delights that other schools wouldn't dare try. For example, a salad bar. Now, that might not seem like a big deal to you or me, but it was such a success that I ended up writing a salad bar manual for each of the 30 schools.
So, this leads me to where I am now. I'm the proud owner of two popular restaurants in Naples, Florida, called Joe's Diner(s). It's always been my belief that it really doesn't matter the type of restaurant you work or own. It always comes down to the basics of service, quality foods at an affordable prices. As an owner of the two, I'm enveloped with every aspect of the businesses daily. From payroll, marketing, bills, ordering, scheduling, menu planning to disgruntled cooks and ornery wait staff, it keeps me on my toes.
But apparently not busy enough. That's why I decided to enroll back into NECI's continuing education program. I'm hoping for that new breath of fresh air that NECI gave me so many years ago. I'm very excited to begin once again!
Remembering NECI: I'm a true fan of NECI and a proud Alumnus! I had a wonderful time in beautiful Vermont. Nothing defines honesty and integrity more then the setting NECI is located in. When I attended NECI other schools were watching films on deboning a chicken and we were actually doing it! But not only in a class, but in established restaurants, that actually served real customers. There is nothing more rewarding then a training program where one actually completes a service under pressure -- that is a real world program.
My instructors were top notch professionals! I will never forget Howard Fisher, Chefs: Miles, Patrick, Barrel and my favorite Chef Michel who still finds time to say hello to me after all these years and is one of the reasons I decided to pursue my education once again at NECI.
My internships in Connecticut and Chicago were at amazing Four Star restaurants. And being from NECI, my Chefs expected me to be the best and treated me as a respected cook not just as cheap labor. That really says a lot right there for the outstanding programs NECI offers.