New England Culinary Institute
 | |
| Type | Private |
|---|---|
| Established | June 15, 1980 |
| President | Fran Voigt |
| Dean |
Lyndon Virkler (Culinary Affairs) Michelle Ford (Food and Beverage Business Management) Kathleen Kessler (Baking and Pastry Arts) |
| Executive Chef | Jean-Louis Gerin |
| Location | Montpelier, Vermont, USA |
| NECI Restaurants |
In Montpelier: Chef's Table NECI on Main La Brioche Bakery & Café |
| Colors | Maroon and White |
| Website |
www |
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 seven students. The enrollment was 500 in 2015. A second campus was operated in Essex, Vermont, from August 1989 through August 2009.[1]
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] The Culinary Institute runs a number of restaurants in Montpelier, as well as providing food service for Vermont College and National Life.
In 2012, NECI hired native French Chef, Jean-Louis Gerin, to serve as the Institute's Vice President of Culinary Operations and Executive Chef.[3]
The institute is accredited by the Accrediting Commission of Career Schools and Colleges.[4]
The institute is certified by the Vermont Board of Education an institution of higher learning. It holds a Certificate of Degree Granting Authority from the Vermont Department of Education.[5]
Education
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.
Class size
The student to teacher ratio at New England Culinary Institute is 10:1.
Educational programs
- Certification Programs
- Certificate in Professional Cooking
- Certificate in Professional Baking and Pastry
- Associate degree programs
- AOS in Baking and Pastry Arts
- AOS in Culinary Arts
- AOS in Food and Beverage Business Management
- Undergraduate programs
- BA in Culinary Arts
- BA in Food and Beverage Business Management
- BA in Baking and Pastry Arts
Campus
New England Culinary Institute's campus is integrated into the town of Montpelier. It consists of multiple administrative buildings, a student cafeteria, classrooms, residence halls, and teaching restaurants including NECI on Main and La Brioche bakery.
Admissions
New England Culinary Institute has no set admissions criteria. Each application is screened 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. In 2015, the institute accepted about 54% of its applicants.
Notable alumni
- Alton Brown – Host of Good Eats, Feasting on Asphalt, and Iron Chef America[6]
- Paul Hogan – Former Australian Consul turned celebrity butler
- Gavin Kaysen – Chef de cuisine of Cafe Boulud in New York City, one of ten "Best New Chefs - 2007", and Next Iron Chef contestant
References
- ↑ History "New England Culinary Institute" Check
|url=value (help). 2007. - ↑ A Dozen Differences "New England Culinary Institute" Check
|url=value (help). 2007. - ↑ "End of an era: Restaurant Jean-Louis closes today after nearly 30 years". Greenwich Time. Retrieved 22 October 2014.
- ↑
- ↑
- ↑ http://www.foodnetwork.com/shows/iron-chef-america.html
External links
Coordinates: 44°15′35″N 72°33′36″W / 44.2598397°N 72.5600889°W