Mike Geldart
Reading, MA
AOS Culinary Arts 2001
2003-2005, Sous Chef/Exec Chef - Vincenzo's
2005-2008, Exec. Pastry Chef - Sel de la Terre, General Mgr - Au Soleil Catering
2008-2009, Manager - B&R Artisan Bread
2009-present, Head Baker - Sportello, Menton, BL Gruppo Boston
2008-present, Member - NECI Programs Advisory Committee
Remembering NECI: I chose NECI due to the small town feel and friendly atmosphere of administrators, chef instructors, and peers. No other school I visited had as intense a hands-on approach that embodied the real world and prepared me for what was to come. In no uncertain terms it gave me a strong backbone. My second internship opened the door for a later management role and career changing move. I had amazing instructors, lifelong friends and colleagues. While I couldn't wait to get out of Vermont at the end, I miss it now everyday I'm gone and appreciate the relationship between farms and restaurants even more now.