Prospective Students

Executive Faculty and Department Heads

Adrian Westrope

in
Executive Pastry Chef
Education

Diplome de L'Ecole Superieure
Centre Ferrandi, France

Experience

New England Culinary Institute, Montpelier, VT
Executive Pastry Chef
Pastry Chef Instructor

Self-Employed Demonstrator, Teacher, and Marketing Consultant
Director, Promodem, Ltd.
Owner, Adrian's Catering

Essex Adult Education Centre: Sugarcraft/Pastry teacher
Woods Bakery: Confectioner Supervisor

Curtiss Hemm

in
Dean, Culinary Affairs
Education

Associate in Culinary Arts
Paul Smith's College
Paul Smiths, New York

Experience

Assistant Professor, Culinary Arts/Hospitality
Paul Smith's College
Paul Smiths, New York

Executive Chef/General Manager
Plattsburgh Steak and Seafood Company
Plattsburgh, New York

General Partner/Executive Chef
Windows Restaurant, Water's Edge Restaurant

Michelle Ford

in
Dean, Hospitality and Restaurant Management
Education

AA Hospitality and Management,
University of New Hampshire, Durham, N.H.

BA, New England Culinary Institute
Montpelier, Vt.

Experience

New England Culinary Institute, Essex Junction, Vt.
    Cross Campus Food and Beverage Director
    Essex Campus Food and Beverage Director
    General Manager, NECI Commons Restaurant

General Manager
JP Founder’s Restaurant & Bakery, Newberg, Ore.

Rounds Manager
New England Culinary Institute, Essex Junction, Vt.

Dining Room Manager
Shanty on the Shore, Burlington, Vt.

Kitchen Manager
Holderness Private School, Holderness, N.H.

Tom Bivins

in
Executive Chef
Education

BA, Louisiana State University
Baton Rouge, Louisiana

AOS, New England Culinary Institute
Montpelier, Vermont

Experience

Working Chef/Food and Beverage Manager
The Inn at Shelburne Farms, Shelburne, Vermont

Working Executive Chef
The Pitcher Inn, Warren, Vermont

Executive Chef/Food and Beverage Manager
The Old Tavern at Grafton, Grafton, Vermont

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