Tim Corcoran
Holland, PA
AOS Culinary Arts 1983
US Regional Sales Manager, food service packaging
NECI changed me and taught me how to be successful and happy in life.
In my opinion, the third graduating class from NECI put NECI on the map. I was humbled to be chosen to be "The Master" Chef Michel's sous chef at the first culinary competition NECI entered. It was the Crab Cooking Olympics in Baltimore, MD. There were Chefs from all over the country competing. Chef Michel won "First Place" overall in four categories.
I remember walking away thinking, how fortunate am I to have had the privilege to have apprenticed with a master. That's my bio. I am no longer a practicing chef, rather a US regional sales manager for a company who is an international leader in Food Service packaging. NECI's faculty taught us all to be the best. It is because of the discipline and creative thought process learned at NECI that makes me successful. NECI taught me it's about the team 'in the kitchen' - not you. After all isn't that what makes a 5-star restaurant?
Remembering NECI: What's not to love about Vermont when you're 21 in 1983? All of us were first generation "wanna be" professional chefs. To apprentice under a Master French Chef was a dream. That's why I went to NECI - because I wanted to cook with great Chefs. Even though I'm no longer in the business day to day, my knife skills still excel and I'll put them up against anyone.