Our interest in sustainability was inherent with being in culinary school in Vermont. Bio-diversity issues and animal welfare issues were ones that we explored and dealt with day to day. Sustainability became a mindset for me and an underlying commitment in all of my work.
Matt Jennings, AOS Culinary Arts, 1998, BA Food & Bev. Mgmt., 2009
NECI on Main Menus
10 am - 2 pm
Let our students dazzle you with our award-winning brunch buffet. Enjoy a fabulous selection of breakfast items including omelets to order, house-made sausage and bacon, carving station, egg dishes, vegetarian offerings, salads, desserts & more.