Why NECI?
Letter from the Founder and CEO
When we opened New England Culinary Institute (NECI) in 1980, we wanted to create a learning environment where students were asked to perform at the highest level possible from the very first day of school. Our culinary classrooms are not practice kitchens, but high-profile restaurants, bakeries and retail outlets. This model did not exist when we began; we invented it.
But what also sets us apart is NECI’s size. We are small by design. We have to be. In our minds, great hands-on learning does not take place in a lecture hall or demo kitchen for thirty students.
And then there is the location of the school. Vermont is at the forefront of a farm to table revolution. Farmers, artisan cheese makers, brewers, wine makers, composters, organic seed producers, managers of CSAs, distributors, members of the Vermont Fresh Network and the Vermont Chapter of the Slow Food Movement, the chef members of the Vermont Chapter of the American Culinary Federation, the staff at the Vermont Agency of Agriculture — these folks and many others are part of a growing community of food activists changing the way food is produced, distributed and consumed in the state and beyond. Together they provide a unique learning environment for NECI students who, through field trips and work opportunities arranged by the school, experience firsthand the exciting changes taking place and learn skills not easily attained anywhere else.
Finally, there is the internship. Every resident program at NECI includes an internship in the industry that shapes the distinctive character of the school as much as it defines a student’s future career. Through internships, NECI’s unique approach to learning is put to the test. NECI interns demonstrate the skills, knowledge, and exceptional hands-on ability they have acquired here, and build lasting relationships and connections. We can’t think of a better way to get you started in your chosen profession.
So, if you are passionate about food and you are excited about having a career at the forefront of the rapidly evolving food and beverage industry, then New England Culinary Institute is the place for you. We are committed to your success and look forward to welcoming you to the NECI family.
Fran Voigt
CEO/Founder
New England Culinary Institute
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