NECI Board Approves Campus Unification, Expansion of School’s Programs and Focus

The New England Culinary Institute’s Board of Directors has approved recommendations proposed by the school’s administration to unify campuses to its Montpelier location, while at the same time expand both the scope of NECI’s educational offerings and the options for delivery of those programs to students.

According to administrators, the changes approved by the Board at its meeting here this week will allow NECI to continue a direction that began last year, as the 29-year-old culinary school evolves from one primarily focused on preparing students to create and serve food at fine dining establishments, to a far more diverse culinary college offering a broad range of food-related specializations.

“I am very pleased that the board has approved our request to accelerate our transition to a culinary college concept,” said Dick Flies, Executive Vice President of the institute. “The opportunities this presents for NECI, students, faculty and staff are truly exciting and forward thinking.”
“NECI has been one of the premier institutes in the United States focused on technical training of cooks and chefs. Our graduates work in many of the finest restaurants in the country as well as internationally. We will continue that long-standing tradition while adding an exciting and diverse variety of options through the culinary college umbrella”, stated Paul Sorgule, Provost.

Moving the school’s residential students into a single campus location (the school currently has operations in both Montpelier and at The Essex, formerly the Inn at Essex in Essex ) will allow NECI to achieve both the financial benefits of unification as well as related educational, creative and operational synergies, school officials said.

But the primary motive for both the campus unification and the expansion of programs, according to members of the school’s administration, is to make certain that NECI not only keeps pace with the rapidly evolving food industry, but continues to be a leader in that field. The overarching objective is to provide high value in the educational offerings the NECI provides its students, officials said.

“As one of the nation’s top culinary schools, NECI takes seriously the need to be in the forefront of food education,” said Fran Voigt, President and founder of the school. “With all of our best resources — our students, faculty and staff — on one campus, our already high level of creativity, ingenuity and excellence will only improve. Through the expanding culinary college concept and our evolving education offerings, NECI will be able to remain a leader in this competitive and critical industry.”
Among the topics that will be the focus for course, program and continuing education offerings will be sustainability, food safety, food distribution systems, food teacher training, product development, food-related media as well as on-site cooking in various commercial and non-commercial venues.

The college will offer a range of associate and baccalaureate degrees, and will make those degrees available to resident students as well as to students who take courses online.

As a result of the changes approved by the Board, student housing, administrative offices and classrooms now located in Essex Junction will transition to Montpelier by September, according to the Dick Flies, Executive Vice President. However, the institute will continue to have a presence at The Essex as a preferred internship site, as well as a site for short courses and private events.

“We are excited about the changes NECI is undergoing and the opportunities presented to The Essex,” said Jim Glanville, Vice President and General Manager of The Essex. “While still being a valued partner of NECI, The Essex will be able to exercise a more flexible culinary offering to our guests resulting in even greater menu creativity and improved service. We look forward to a continued partnership with NECI and playing a role in their future growth, all while enhancing the guest experience and the culinary theme at our exceptional destination resort.”

“The planning process surrounding the transformation of NECI to a culinary college concept represents the most exciting and dynamic move since the inception of the institute in 1980,” said Paul Sorgule, Provost. “Viewing educational opportunities for a broader audience of stakeholders in all aspects of the food continuum from farmer and producer to researcher, writer, distributor, preparer and server will allow NECI to stand out as a leader in food education in a state that truly defines the direction that these industries, nation-wide need to move. We are excited about the opportunities ahead, the chance to truly allow students to ‘Discover Vermont’ and make an impact on the growth of Vermont as the leader in a new food movement.”

The transition to the Montpelier campus is expected to be completed by the start of the academic year in September.