New England Culinary Institute
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| Established | June 15, 1980 |
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| Type | Private |
| President | Fran Voigt |
| Dean | Lyndon Virkler (Culinary Affairs) Michelle Ford (Hospitality & Restaurant Management) |
| Location | Montpelier, Vermont, USA |
| NECI Restaurants | In Montpelier: Chef's Table Main Street Grill & Bar La Brioche Bakery & Café<br |
| Colors | Maroon and White |
| Website | NECI.edu |
The New England Culinary Institute (NECI) is a career oriented, culinary college located in Montpelier, Vermont, founded on June 15, 1980, by Fran Voigt and John Dranow. The first NECI class, conducted by Chef Michel LeBorgne, had just seven students. A second campus was operated in Essex, Vermont, from August 1989 through August 2009.[1] It is highly regarded as a leading culinary university in the United States.
New England Culinary Institute's curriculum is based on "learning by doing," immersing students in real kitchen situations and maintaining a small teacher/chef to student ratio in comparison to other American culinary schools.[2] As a result, the institute runs a number of restaurants in Montpelier and Essex Junction.
Students learn under the supervision of Chef instructors and are required to perform at a high level. Because of New England Culinary Institute's standard of excellence, employer demand for the school's graduates is very strong.
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[edit] Education theory
Students at New England Culinary Institute are trained and educated in the school's restaurants while preparing food for paying customers. The school's 'learn by doing' method of teaching has yielded positive results; in addition to teaching the student, this method also gives them experience needed to be culinary leaders in the industry.
Further, this method of teaching demands that New England Culinary Institute's students be professional and punctual. This 'real world' training and education does not allow the student to willfully skip classes as other colleges may. Disciplinary action could be taken if the student is failing to meet New England Culinary Institute's standards.
[edit] Small classes
The student to teacher ratio at New England Culinary Institute is 10:1. This allows each student to receive individual attention from the Chef instructor and allows the student freedom to ask questions and receive direct feedback. Small class sizes are crucial to the school's educational theory. Not only does a small class insure each student close attention, but it also teaches the student to work within a team, which is an important skill when working in a production kitchen.
[edit] Campus
New England Culinary Institute's campus is integrated into the town of Montpelier. It consists of multiple administrative buildings, a student cafeteria, classrooms, dormitories and student houses, teaching restaurants including The Main Street Grill & Bar, a teaching bakery called La Brioche, and an orientation hall.
[edit] Admissions
New England Culinary Institute has no set admissions criteria, and each application is viewed individually. The prospective student's application is reviewed by the director of admissions, an admissions committee, and a Chef instructor. Each applicant is required to submit a letter of intent, a letter of recommendation, high school and college transcripts alongside the application. A positive academic history is preferred. New England Culinary Institute is a more selective culinary college than others and on average accepts about 54% of its yearly applicants.
[edit] Educational programs
- Certification Programs
- Certificate in Basic Cooking
- Certificate in Baking
- Certificate in Pastry
- Associate Degree Programs
- Bachelor Degree Programs
[edit] Notable alumni
- Alton Brown – Host of Good Eats, Feasting on Asphalt, and Iron Chef America
- Steve Corry – Owner/operator of Five Fifty-Five in Portland, Maine, and one of Food & Wine Magazine’s ten “Best New Chefs - 2007”
- Paul Hogan – Former Australian Consul turned celebrity butler
- Steve Jackson – Personal chef to the Chicago Bulls
- Gavin Kaysen – Chef de cuisine of Cafe Boulud in New York City, one of Food & Wine Magazine’s ten "Best New Chefs - 2007", and contestant on Next Iron Chef
- Doug Bell – Executive Sous Chef of Stripsteak in Las Vegas
[edit] References
- ^ "History New England Culinary Institute". 2007. http://www.neci.edu/history.html History.
- ^ "A Dozen Differences New England Culinary Institute". 2007. http://www.neci.edu/dozen.html A Dozen Differences.
[edit] External links
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