Scott Hunt
Beverly, MA
AOS Culinary Arts 1991
I have worked at Rebecca's Cafe in the Boston area for the past 10 years, starting as the Kitchen Manager and moving up to Partner/Manager.
<strong>Remembering NECI:</strong> I learned so much at NECI from the intro classes that teach you the basics to the stocks/sauces and meat fabrication to management techniques and front of the house services. I learned so much from hands on experience, being able to correct mistakes (if that happened) and it does. You just learn how to make and correct things by doing it yourself. NECI only sends you to the internships where they think you are qualified so that they can teach you and guide your education forward. I loved the personal interaction with the instructors and students; the instructors get to know you and help you succeed. Studying in Vermont was always a highlight for me. You learn in a nice environment that is quiet yet busy enough and there are lots of extra fun activities.