Dear NECI Community,
With sadness in our hearts, we announce that Fran Voigt, our co-founder, died at his home in Cabot on May 21, following a long illness. In 1980, Fran envisioned a different kind of school that continues to innovate to this day. His unique curriculum design, combining hands-on learning, competency-based assessment, internships in the industry, and a low faculty-student ratio changed the landscape of the Vermont food scene and culinary education forever. He will be dearly missed and his legacy will continue to live on through the alum, and through the school.
This four-time James Beard Award semifinalist and NECI graduate is the Executive Chef at Junction in Charlottesville, Virginia, where she excels at creating menus based on the freshest ingredients available.
Executive chef and owner of Spoon and Stable Restaurant in Minneapolis, Kaysen was named one of the top 10 ‘Best New Chefs’ by Food & Wine and won a James Beard Foundation Award for Rising Star Chef of the Year in 2008. In 2017, Kaysen coached the Bocuse d’Or National Team to a first place finish for the first time ever.
This NECI Alum is an american chef and restaurateur with roots in Atlanta. described by CBS This Morning as "one of the most prolific chefs and restaurateurs" in the United States, Fry has been nominated multiple times for the James Beard Foundation Outstanding Restaurateur Award.
Jamie Eisenberg—a NECI alumna—and Paula Eisenberg, of Poorhouse Pies in Underhill, Vermont, bake traditional and innovative pies in small batches. They sell them, using the honor system, from the converted shed on their property. Their unique business model has prompted national interest and Poorhouse Pies was recently featured on the PBS program, A Few Great Pie Places.
NECI alumna and author of Fresh Made Simple, a cookbook to help kids explore the flavors of fresh ingredients. Stein is a former Reuters journalist who has written for The Boston Globe, Boston magazine, Boston Business Journal, and Eat Boutique.
NECI alumni and chef-owner of Manzanilla, located on the Baja California Peninsula, Dubost specializes in local, sustainable products in his cooking. In 2015 Manzanilla earned a listing by S. Pellegrino as one of Latin America's 50 Best Restaurants.
Have you been dreaming of a life in the culinary world? Wherever you are at this point in your life—whether you are about to graduate from high school or a military veteran, a college graduate, or contemplating a career change—now is the best time to consider NECI.
The New England Culinary Institute (NECI) was founded on June 15, 1980 by Fran Voigt and John Dranow.
While we started in the humble kitchens of the Vermont Department of Employment and Training, we quickly grew to expand to a second “sister” campus in 1989. In an exciting partnership, we joined the brand new, full-service luxury resort at the Inn at Essex.
Photo courtesy of Expedia
In 1992, warm weather caused ice jams on the Winooski River that flooded most of downtown Montpelier. NECI's original restaurants, Tubbs and the Elm Street Café, were damaged and then replaced by the Main Street Grill and the Chef's Table.
Photo by Jackie Hulbert, courtesy of City of Montpelier.
The Bachelor's Degree in Food and Beverage Management opened to students in 1994 to answer a demand for multifaceted food service professionals with skills in management, entrepreneurship, critical and creative thinking, and problem solving.
In 1995, the Certificate Program in Basic Cooking debuted to meet the need for basic skills development and to provide trained cooks for the rapidly developing contract food service component of the industry.
In 2002 the Associate's Degree in Food and Beverage Management was developed. This program was created to help train students for the demands of front-of-the-house careers.
The Baking and Pastry program in 2004 expanded to include an Associate of Occupational Studies in Baking and Pastry Arts along with a Certificate in Baking and a Certificate in Pastry to meet employer needs in this highly specialized and sought-after area.
In 2006 two new bachelor’s degrees were added: an online BA Program in Hospitality and Restaurant Management (the name was later changed to Food and Beverage Business Management) and a residential BA in Culinary Arts. The addition of the online program allowed those with prior associate degrees or full-time careers to continue their education without having to relocate to Vermont.
The campus was re-consolidated in Montpelier in 2009, bringing all students, staff, and faculty back to our roots in one location.
2012 was a big year for NECI: it launched an online BA in Culinary Arts and hired native French Chef, Jean-Louis Gerin, to serve as Campus Executive Chef. He is also a Mâitre Cuisinier de France, James Beard Chef Northeast 2006, and Chopped Champion 2012.
Photo courtesy of chefsroll.com
A Certificate in Baking and Pastry was launched in 2013 and a year later a Bachelor of Arts in Baking and Pastry Arts was created to acknowledge the growing complexity and diversity in employment opportunities for those specializing in baking or pastry. Students have the opportunity to attain their bachelor’s degree in any of the three programs whether online or on ground.
Dr. Milan Milasinovic is invited to create and execute NECI's turnaround strategies later becoming president of NECI. New vision and mission are created by focusing on converging arts and business.
NECI merges with VMCAD College to leverage the synergies in general business education, online sharing and supporting processes. Online students are set on a path to share courses. New Programs are created and old curriculums revamped making both colleges stronger.
If you are serious about pursuing a career in the culinary world, you need to make sure that you are taking advantage of the very best culinary education possible – and not just because you’ll need the foundational skills and information that a degree from one of th
One of the few “recession proof” industries on the planet, food services and the restaurant business are almost always on the lookout for high quality restaurant managers that can come in, take over an operation, and whip things into shape in record time – creatin