Tom Bivins

Randolph, VT
AOS Culinary Arts 1991

I have worked at high end inns and hotels in Vermont such as The Inn at Shelburne Farms, The Pitcher Inn and The Old Tavern in Grafton with an emphasis on sustainability and local foods. I am currently the executive chef of New England Culinary Institute.

Remembering NECI: I was very happy with my NECI education. It was hard work to keep up -- I was not a naturally talented student chef, rather more of a determined student chef. After attending a large university for my BA, the small class size was very attractive to me. My internships were excellent experiences. At first, as a southerner, I found living in Vermont rather daunting in the winter until I learned to enjoy spending time outside and discovered winter activities. I enjoy being a member of the NECI team because I get to work with new students all the time and I get to watch students grow into very good cooks over the two or four years that they are with the school.

I'm happy to answer your questions.