NECI News, January 2012
From the desk of your Alumni Relations Coordinator
A Note from Fran
Notes from Hunter
Crop Bistro & Brewery is Open!
The Blodgett Trailer: Coming to a City Near You!
Think About It! Get your BA in Culinary Arts from NECI
Catching Up with Ciara Vincentti
What's up, Eric Villegas (AOS Culinary, 1985)?
Alumni Restaurants to Visit
Hot Jobs
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From the desk of your Alumni Relations Coordinator
Happy New Year!
Thank you so much for all the warm welcomes! I love hearing your stories, either through the grapevine, or directly from those who live them. My goal in this role is to provide NECI Alumni with a comprehensive alumni experience. My current projects include working with Chef Joey Buttendorf (AOS Culinary, 2001) to plan alumni/admissions events in the Northeast, maintaining and updating the alumni database and website and creating avenues for you and your peers to network. Please take the time to update your profile on the new website at http://alumni.neci.edu so we can see what you're up to!
I welcome your suggestions, criticisms and words of wisdom along the way. We here at NECI hope to improve your experience as alumni, but can't do it without understanding your needs and wants. Please let us know what it is that you're looking for. We can't make promises, but I can tell you we'll take suggestions to the round table for discusion.
Best,
Lis
A Note from Fran
Fran Voigt
To all the wonderful NECI alumni throughout the country and the world:
There cannot be a year end without a New Year. And that occasion always invites resolutions. While we create lists of personal changes we are hope to make, we can get beyond resolutions when talking about NECI because a number of initiatives already are under way. First is the slow but steady financial reform. Financial data are being tracked with greater accuracy, bills are getting paid in a more timely way, and new electronic systems are being set up to expedite the operation of this department. Second is the reorganization of the admissions effort that involves more field work, articulation agreements, and enhanced use of social media. Third is the recent approval by the school's accreditation commission to launch the new on-line BA Culinary Program, a program that now is scheduled to begin with the BA HRM on-line start in March.
Fourth, a re-examination of NECI's educational programs is about to begin. Several of us at Harris Hall think that some basic questions need to be posed again. They include how much time students should spend in food service operations versus labs and classrooms (personally, I think more intense work in the food services is needed), what are the program standards that must be adhered to by all students before they go on internship, what should be the expectations of faculty especially in regard to student mastery of prescribed educational objectives in their classes, and how should the fulfillment of these expectations by the faculty influence their long term employment. Finally, to what degree should faculty control student internships?
And then there is the prospect of some kind of affiliation with the Vermont State Colleges. That effort has begun in a formal way with NECI's presentation of three packets of information to administrators in the Chancellor's office. It is part of a due diligence that is customary in such undertakings. The due diligence process will continue at least until sometime in March after which there will be negotiations between the parties should both sides wish it. That's right-it is important to realize that only an exploration is under way with no certainty as to its outcome, and while many of us would like something to happen, its probability is hard to predict at this time.
So, the New Year is beginning at NECI not with wishes but with a number of key initiatives already under way. I hope that many of you are reassured by this New Year report about your culinary alma mater. Certainly inquire from time to time if you want to know more.
Happy New Year!
Fran
NECI Founder and CEO
Letter from your Alumni Association President
Ah, another holiday season over for another year. Kind of sad, huh? Means the years are flying by faster and faster. Trying not to rush time by any quicker than it already goes, but I was ready for a nice, new, fresh, clean year. Although it’s just another day, I am looking at it differently this year. I want that ‘clean start’, you could say. It’s been shaky ground for the past few years, but something in the universe was giving me really positive vibes this holiday season. I don’t know what it is, but I like it!
I have been noticing smaller subtle details recently (which my wife really likes)! I have come to the conclusion that I have been reflecting on the past or thinking of the future too darn much! I find myself ignoring the “moment”, or current time. I’m changing that this New Year. I plan on living the in moment a bit better this year.
Have you ever noticed that we like to use these ole’ folklore type sayings in our culture, I.e. ‘Live today like its your last’, but never really follow through with their true meanings? We just say it in conversation, then go about our business forgetting the importance of the words we us. I am going to use the meanings of these words, and I challenge you to do the same.
The message that I am trying to relay (key word: trying! So don’t laugh) is to ‘take time and smell the roses’. Remind your spouses and parents one extra time that you love them. Teach your children one extra lesson and give them one more hug today than you did yesterday. Same with your colleagues, employees, boss, whatever you have. Even spend a few extra seconds seasoning your next dish.
Enjoy today a little bit more than you did yesterday!!!
-Hunter
Crop Bistro & Brewery is Open!
Chef Tom Bivins (AOS, 1992), former Executive Chef at NECI has opened his new restaurant, “Crop Bistro & Brewery” in Stowe, VT. Bivins partnered with former Cabot Creamery CEO Bill Davis and Steve Schimoler, who now operates “Crop Cleveland” in Ohio. The restaurant in Vermont is to be the “country cousin” of the Cleveland location. The basis of the restaurant is affordable farm-to-table. Bivins believes that fresh and local foods don’t have to be expensive. The restaurant offers two menus: pub and bistro. Both are filled with mouthwatering dishes such as the Half Cocked Croque Monsieur with gruyere and béchamel or sea scallops with chorizo dust and potato puree.
The Crop Bistro will also feature its own beers! They’ve hired former Long Trail Production Manager Mark Weald to create their beers. They have a copper brewing system on order from Germany that will be showcased in the building. We’re looking forward to the new operation, and expect to see a good number of NECI interns in their kitchen!
Check out the restaurant's website at: www.cropvt.com
The Blodgett Trailer: Coming to a City Near You!
Welcome to the most comprehensive NECI Alumni network! NECI has partnered with Alumni Channel to create a new NECI Alumni web presence. On this website, launching November 1, there will be a directory of NECI alums, regularly updated news feeds, job boards, discussion boards and more! We have the opportunity to make this an awesome online community of NECI-ites from all over the world.
In the coming days, you will receive an email from our partner, Alumni Channel, with a temporary password and information about how to log on to the site. From there, build your profile, upload your resume or share your favorite new recipe. You’ll be able to create an event, including mixers, open houses for your restaurants, or just start a chat line about how you’re managing front and back of the house relations. Help make this the best alumni community out there!
Think About It! Get your BA in Culinary Arts from NECI
Our new Online Bachelor of Arts in Culinary Arts Program is designed to complement your associate degree or previous college credits, allowing working chefs or food and beverage professionals to pursue their degree while maintaining their home, career and family lives.
On the very first day of course work you will begin learning the techniques and skills necessary for success from industry proven chefs and business faculty. Small, intimate learning environments provide personal attention while you participate in courses designed from the real world atmosphere of our live-production restaurants and bakery.
Now is the time to create a new you. Contact our Alumni Admissions Representative, Adonica Williams at 802.225.3210 or toll-free at 877.223.NECI (6324).
Catching Up with Ciara Vincentti
As the children of hoteliers, Ciara Vincentti (AOS, 2001; BA, 2002) and her brother, Christian (AOS, 2004) came to NECI from their native Costa Rica to learn the tricks of the trade. Both thrived here at NECI, with Ciara completing her Bachelor’s here before returning home to work in her parent’s hotel. When Christian returned to Costa Rica after completing his AOS, the two, along with his wife and their sister, started a catering company. While they found some success, Ciara decided to strike off on her own and opened her pastry shop, “Dolce Factoria” 4 ½ years ago. She now finds herself flooded with orders from all over the country! She’s happy, healthy and her dream of opening her own pastry shop has come true.
Check out Ciara’s company website at: http://www.dolcefactoria.com/index.php
What's up, Eric Villegas (AOS Culinary, 1985)?
After 22 years of owning and operating two independent restaurants (Dusty's Wine Bar and Restaurant Villegas), he finally called it quits in 2008. He is currently in preproduction of a new TV series "Great Lakes, Great Food with Eric Villegas” This will basically be the sequel to his previous show "Fork in the Road" which had a 7 year run on PBS, garnered two Emmy awards, and award-winning companion cookbook. Half of the new pilot has been shot and they will be finishing up in the next month or so. After it’s finished, they send it out to PBS and other networks to see who is interested. Television is not an exact science and is quite fickle, but with a new producer I’m looking forward to see what might happen.
As far as a real day job, he recently joined up with The Taste of Home Cooking School. As a consultant and culinary specialist, he travels the country performing live cooking school demos for thousands of attendees 30 - 40 times a year. If you’re not familiar, it’s quite an amazing brand and our company performs over 300 shows a year for over 300,000 guests. Along with the television show efforts and Taste of Home, he also consults for a number of food and food equipment companies developing recipes and offers his services as a chef/spokesperson for video and trade shows.
Share your stories with Lis Bradley or Chef Michel and see it in the next Alumni Newsletter!
Alumni Restaurants to Visit
Lou's Food Bar, Executive Chef Mike Peshek (AOS Culinary, 2003)
1851 W. 38th Ave., Denver, CO http://lousfoodbar.com/
Evening Star Cafe, Executive Chef Jim Jeffords (AOS Culinary, 2007)
2000 Mount Vernon Ave., Alexandria, VA 22303 http://www.eveningstarcafe.net/
Sable Kitchen & Bar, Executive Chef Heather Terhune (AOS Culinary, 1995); Contestant on Bravo TV's Top Chef
505 North State Street Chicago, IL 60654 http://www.sablechicago.com/
Cafe Concordia, Chef Ben Dorr (AOS Culinary 2006, BA 2011) Concordia Eco Resort, St John USVI
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