Timothy Klauder
Wesley Chapel , FL
AOS Culinary Arts 1984
Corporate Executive Chef /Director Blodgett Combi, Blodgett Oven Company
Corporate Executive Chef / Director Blodgett Combi, Blodgett Oven Company, Burlington, Vermont. Inventor, patent holder, coach, team leader, R&D.
I apprenticed in Florence, Italy and Anzer, Switzerland with world renowned chefs.
I graduated from New England Culinary Institute in 1984. I was formerly the Executive Chef of the award-winning, 5 stars, 5 diamond Grand Bay Hotel in Coconut Grove, Miami, Florida. I am also an active member of the ACF Tampa Chefs of Cuisine Association and a member of the Research Chefs Association. I competed in the Culinary Olympics in 1988 in Frankfurt, Germany, where our team won gold! I have also been recognized by the Chefs In America Awards Foundation with the Maitre du Gout in Chicago, 2006.
Remembering NECI: The personalized, intense attention and small class size has been the key to my success. The chef instructors at NECI give everything they have, holding nothing back. I have developed professional relationships that have lasted 26 years. I stay connected to the school through the alumni and help the school when ever possible.
I am still best friends with many of my class mates and stay in touch when ever I am in town. My internships were with great world class Chefs who awarded me and recognized me with promotions and amazing job opportunities. Studying in Vermont made the whole experience magical for me, I met my wife and we had our first child in Vermont. I now live in Tampa but have an office and training kitchen on Lake Champlain in Burlington.
I owe NECI so much! If I can help a fellow alumni or potential student with support and advice please don't hesitate to call. NECI is not the right choice for everyone but it might be the right choice for you!