On a quarterly basis, NECI reaches out to our diverse group of alumni with an update from the President, happenings from campus, alumni in the news as well as a “where are they now” component that highlights where some of the 6000+ NECI alumni are making waves. Here’s the most recent addition, taken from the most recent edition of our alumni newsletter. Some links have been added so you can explore a bit deeper.
Where Are They Now?
Evan Randell (AOS, Culinary 2003) has opened a new restaurant with his brother, Justin in Farmingdale, NY. Positioned on Main Street in this Long Island town, Estelle’s Contemporary Smokehouse & Bar is serving fresh, seasonal foods including house-smoked ribs and chicken. They’re making everything in-house, right down to the croutons and sauces. They’re the only barbecue place in town, and with a large hickory smoker outside, it would be tough to walk away!
Brian Flanders (AOS, Culinary 1994) has taken on the role of Executive Chef at Okemo Mountain Resort in Ludlow, VT. Brian will be responsible for the culinary aspects of the resort’s banquets, events, and weddings. Additionally, he will oversee culinary operations for the Coleman Brook Tavern at Okemo’s Jackson Gore Inn. Brian has most recently been at the Stone House Resort & Spa in Rhode Island, and is excited to be back in VT.
B.J. (William) Brown (AOS, Culinary 2001) opened Bistro by the Beach for the 2011 beach season in Spring Lake, NJ. The restaurant, located in the Sandpiper Inn, is serving 3 meals a day for the length of the summer. Following the busy summer season, he’ll change the menu to reflect what is available fresh and locally. He and his wife will be running the show, with their son often seen running around.
Carmen Allen (AOS, Culinary 1985) has joined the Admissions staff here at NECI. Carmen will be our Visiting Chef to high schools in Maine, Vermont & New Hampshire to help in our recruiting efforts. She will be spending minimal time on campus in Montpelier, so let us know if you’d like her to come visit!
Fawn Wells Maxfield (AOS, Culinary 2001) has moved into the role of Catering Manager at NECI. Fawn has been an Event Coordinator in our Catering Department for the last several years. Her seemingly tireless nature makes her an ideal person for this role. She will be working with Kevin O’Donnell to solicit further catering opportunities as well as maintaining and improving existing relationships.
Terrence Gallivan (AOS, Culinary 2005) has formed the Pilot Light Restaurant Group with fellow Chef, Seth Siegel-Gardner in Houston, TX. While they’re still in the market for a bricks & mortar restaurant, they’re starting small by presenting three five-course meals at Houston’s Revival Market. The partners plan to focus the Revival Market’s fresh produce and high quality meats for their series of dinners at the local dining spot.
