), Marketing ExperienceCheddars   Training kitchen managerTed's Montana GrillFebruary 2002 - April 2009 Patrizio restaurant   May 1994 - November 1999 SkillsChef, Cuisine, Culinary Skills, Fine Dining, Food, Food, Food Service, Inventory Management, Menu Development, Recipes, Restaurant Management, Restaurants, Training, Greater Boston AreaOwner at Smokestack Urban BarbecueRestaurants EducationNew England Culinary Institute ExperienceSmokestack Urban Barbecue   June 2010 - Present Romaine's wood Grill and Bar   August 1999 - Present, Washington D.C. Metro AreaDirector of Research and Development, and Pastry Chef at Think Food GroupRestaurants EducationNew England Culinary Institute   2000 — 2002 ExperienceThink Food Group   April 2010 - Present L'Atelier de Joël Robuchon New York   January 2008 - March 2010 Clio Restaurant, Boston   February 2005 - February 2008 SkillsCulinary, Cuisine, Menu Development, Cooking, Restaurants, Hospitality Management, Restaurant Management, Food Preparation, Food, Gourmet, Pastry, Hotels, Culinary Skills, Food & Beverage, Food Cost Management, Banquets, HACCP, Fine Dining, Food Service, Recipes, Hospitality, Sanitation, Labor Control, Chef, Wine Tasting, Catering, Recipe Testing, Pre-opening, Wine, Micros, New Restaurant Openings, Bartending, ServSafe, Open Table, Food Safety, Culinary Management, Hospitality Industry, Menu Costing, Kohler, WisconsinExecutive Chef at The Phoenician ResortHospitality EducationNew England Culinary Institute   1991 — 1993Associate's degree, Culinary Arts and Related Services ExperienceThe Phoenician Resort   October 2014 - Present Destination Kohler   April 2012 - September 2014 The Biltmore Company   April 2005 - April 2012 SkillsFood & Beverage, Banquets, Culinary Skills, Fine Dining, Recipes, Menu Development, Restaurants, Hospitality Management, Hotels, Restaurant Management, Hospitality Industry, Catering, Resorts, Pre-opening, Hotel Management, Chicago, IllinoisChef/RestauranteurRestaurants EducationNew England Culinary Institute   2004 — 2006 ExperienceGodfrey Hotel Chicago   December 2013 - Present Boise Fry Company   December 2008 - Present The Aviary   September 2013 - December 2013 Prasino Restaurant   August 2011 - September 2013 CoVo Gyro Market   July 2012 - August 2013 Common Threads   2013 - 2013 Big City Chefs, Inc.   October 2011 - July 2012 Timber Cove Inn   September 2009 - September 2011 SkillsFine Dining, Menu Development, Cuisine, Culinary Skills, Food & Beverage, Restaurant Management, Banquets, Catering, Restaurants, Food Service, Wine, Food, Hospitality Management, Hospitality, Recipes, Food Safety, Cooking, Pastry, Sanitation, Pre-opening, Gourmet, New Restaurant Openings, Food Quality, Boutique Hotels, Cocktails, Franchise Agreements, Franchising, Recipe Testing, Menu Costing, Menu Engineering, Consulting, Scottsdale, ArizonaCulinary at Four Seasons Hotels and ResortsHospitality EducationNew England Culinary Institute   1996 — 1998 ExperienceFour Seasons Hotels and Resorts   September 2008 - Present, Montpelier, VermontFood Service Director at The Abbey GroupFood & Beverages EducationGeorgetown UniversityFinance, GeneralNew England Culinary InstituteAOS Culinary Arts ExperienceThe Abbey Group   2013 - Present New England Culinary Institute   November 2010 - April 2013 The Three Stallion Inn   May 2002 - November 2010 The Randolph Depot   June 2005 - October 2010 SkillsCulinary Management, Customer Service, Financial Analysis, Writing, Menu Development, Menu Costing, Project Management, Sales Process, Culinary Education, Catering, Cooking, Restaurants, Richmond, Virginia AreaChem / Bev SpecialistConsumer Services EducationNewbury College   1994 — 1998Associate of Arts and Sciences (AAS), Culinary Arts/Chef TrainingNew England Culinary Institute   1993 — 1994Associate of Arts and Sciences (AAS), Culinary Arts/Chef Training ExperienceGordon Food Service   November 2014 - Present Resturant Technologies Inc   March 2014 - November 2014 Diversey, a division of Sealed Air   April 2007 - January 2014 COMPASS GROUP U.S.A (CANTEEN CORRECTAL SEVERICES)   October 2006 - March 2007 Ham's Resturant   September 2005 - March 2007 Sodexo   March 2001 - August 2005 COMPASS GROUP U.S.A (EUREST)   February 2002 - October 2002 Marriott International   June 2001 - February 2002 COUNTRY CLUB OF VIRGINIA   November 2000 - December 2000 BRIGHTON GARDENS by MARRIOTT   April 1999 - November 2000 SkillsAccount Management, Inventory Management, Pricing, SAP, Team Building, Cross-functional Team..., Purchasing, Customer Service, Ithaca, New York AreaUnemployed at XXXAutomotive EducationNew England Culinary Institute   1988 — 1990AOS, Culinary Arts ExperienceXXX   Car Sales ConsultantMaguireFebruary 2010 - June 2010 Hope's Way Cafe and Catering   April 1994 - January 2010 SkillsProblem Solving, Customer Relations, Negotiation, Employee Management, Bangor, MaineAttended New England Culinary Institute EducationNew England Culinary Institute   2005 — 2007. Top School News. See New England Culinary Institute Reviews in Montpelier, Vermont. Overview. Chang's China Bistro   September 2003 - January 2010 Michela's   1988 - 1988 SkillsFine Dining, Cooking, Culinary Skills, Restaurants, Restaurant Management, Recipes, Menu Development, Catering, Food Service, Serve Safe Certified, Cuisine, New Restaurant Openings, Sanitation, Menu Costing, Italian cuisine, Culinary Management, Food Quality, Seafood, Food Service Sanitation, Recipe Testing, Pastry, Food Preparation, Sauces, Baking, Food. Privacy Policy This website is a sub-domain of neci.edu. The New England Culinary Institute Alumni Association is open to anyone that has attended or graduated from the school. No matter what you choose for your career path, there are NECI alumni worldwide who are ready to help you achieve your goals. Philadelphia, PennsylvaniaChef / Boutique Culinaire ConceptsRestaurants EducationNew England Culinary Institute   1993 — 1995Associate's degree, Culinary Arts/Chef Training ExperiencePublic House Investements LLC   February 2012 - Present Park Hyatt Philadelphia   December 2005 - February 2011 Hotel Victor   September 2004 - December 2005 Fairmont Hotel   September 2002 - June 2004 Skillscreating culinary... Jacksonville, Florida AreaFood Product Development and QA/QC ConsultantFood Production EducationJacksonville UniversityBachelor of Science (B.S. New England Culinary Institute Alumni Association has 958 members. The first NECI class, conducted by Chef Michel LeBorgne, had seven students. Our illustrious alumni include the Food Channel’s Alton Brown; St. Regis Hotel and Starwood Luxury Collection Manager—Matthew Gabree; London Whole Foods Team Leader—Gerry Beck; Porterhouse Steakhouse in Hong Kong—James Fortier; Allechante Pastry Chef—Carmen Allen; Owner, Spoon and Stable—Gavin Kaysen; and many, many more. An open forum for all New England Culinary institute alumni. New England Beer. Home Colleges New England Culinary Institute. Manager of Global Guest Initiatives, St. Regis and The Luxury Collection – Starwood, —Matthew Gabree, New York, NYAOS Culinary Arts 1995 and BA Food & Bev Mgmt 2000. News. It has a global traffic rank of #2,658,552 in the world. New England Culinary Institute Alumni Association has 958 members. Vermont College of Fine Arts (VCFA) is a private graduate-level art school in Montpelier, Vermont.It offers Master's degrees in low-residency and residential programs. )New England Culinary Institute ExperienceMcGladrey   January 2007 - Present Brandeis University   January 2000 - May 2005, Saint Louis, MissouriRestaurants ProfessionalRestaurants EducationNew England Culinary Institute   1987 — 1989Associates in ulinary Arts, Culinary ArtsNational Outdoor Leadership School   1985 — 1985 ExperienceP.F. Jobs. The enrollment was 500 in 2015. ), Hospitality Administration/ManagementWebster University   1992 — 1994Music ExperienceSenior Services Plus, Inc Community Care   August 2013 - Present Moulin Meetings and Events   April 2013 - August 2013 L’Ecole Culinaire   February 2009 - April 2013 Windows On/Off Washington   July 2001 - December 2008 Mirasol   November 2003 - June 2004 Food Outreach   March 2000 - July 2001 Turvey’s on the Green   March 1997 - March 2000 Blue Water Grill   February 1997 - October 1997 Patricks At Westport   January 1996 - March 1997 St. Louis Club   January 1995 - March 1997 SkillsCulinary Skills, Menu Development, Catering, Fine Dining, Cooking, Food & Beverage, Banquets, Food Service, Restaurants, Food, Purchasing, Cuisine, Recipes, Restaurant Management, Chef, Training, Event Management, Hospitality, Wine, Inventory Management, Sanitation, Gourmet, Food Preparation, Hospitality Management, Event Planning, Food Safety, Management, Dinners. Overview. This group is a way for fellow students, alumni and faculty to reconnect on Facebook. Sincerely, Class sizes are kept small – the teacher to student ratio is 10:1 – and are taught by professional chefs. New England Bike Classifieds. The first ever class conducted at the school had a mere 7 students. Discussions. Castleton University traces its history to the Rutland County Grammar School, chartered by the Vermont General Assembly on October 15, 1787. Admissions. Admissions. Graduates of the CIA enjoy lifetime membership the CIA alumni network, an exclusive club of 50,000+. Students & Alumni (236) I am a Student / an Alum. Search Crunchbase. ), Business Administration and Management, General Experience ESquared Hospitality March 2014 - Present Pizza Vinoteca August … Summary People Technology Signals & News. Greater New York City Area Independent Restaurants Professional Restaurants Education New England Culinary Institute 1997 — 1999 AOS, Culinary Arts/Chef Training St. Mary's University 1992 — 1996 Bachelor of Business Administration (B.B.A. Until then for all academic and students related issues please contact our VP Earle Test at [email protected] for all other issues please feel free to reach out to me at [email protected]. Write a … Degree Programs: Bachelor of Arts - Culinary Arts; —Matthew Gabree, New York, NYAOS Culinary Arts 1995 and BA Food & Bev Mgmt 2000 A second campus was Getting a formal training provides you with the technical tools and mental discipline needed to perform at your best in this competitive and, at times, brutal industry. See New England Culinary Institute Reviews in Montpelier, Vermont. Castleton University traces its history to the Rutland County Grammar School, chartered by the Vermont General Assembly on October 15, 1787. An open forum for all New England Culinary institute alumni. Top School News. Photos. Reconnect with 2 members from New England Culinary Institute in Essex Junction. [1] Sign In / Sign Up. About. Chef at TKE Educational Foundation of the University of Maine, Inc. TKE Educational Foundation of the University of Maine, Inc. Executive Chef at Fair Grounds Race Course & Slots, The American Culinary Federation New Orleans, Red Rock Marketing & Development Group LLC, Minerals Revenue Specialist at Department of the Interior and Teacher at Kaplan Test Prep, Thermographer, Breast and Body Thermography, To make a transition to Human Resources. Reviews. screen.colorDepth:screen.pixelDepth))+";u"+escape(document.URL)+ “This has certainly been the case. This website is estimated worth of $ 480.00 and have a daily income of around $ 2.00. A member of SHRM Currently a Bakery manager at Publix SupermarketsRetail EducationAmerican InterContinental University   2000 — 2002Master of Business Management, International BusinessNew England Culinary Institute   1996 — 1998Bachelor of Business Administration (BBA), Accounting and Business/Management Experiencepublix supermarkets   April 1999 - Present SkillsStore Management, Cashiering, Loss Prevention, Leadership, Greater St. Louis AreaExecutive Chef at ARAMARK Business & IndustryFood & Beverages EducationNew England Culinary Institute   1994 — 1996AOS, Culinary Arts/Chef TrainingUniversity of Missouri-Columbia   1985 — 1989Bachelor of Science (BS), Hospitality Administration/Management ExperienceARAMARK Business & Industry   October 2010 - Present LaCHEF Catering   November 1999 - August 2009 SkillsFood, Culinary Skills, Menu Development, Catering, Event Planning, Chef, Food & Beverage, Restaurant Management, Cuisine, Restaurants, Recipes, Fine Dining, Hospitality, Banquets, Cooking, menu developement, Charleston, South CarolinaCertified Realtor at Carolina One Real EstateReal Estate EducationCollege of Charleston   1986 — 1989Bachelor's degree, PsychologyNew England Culinary Institute   1992 — 1994Associate of Arts (AA), Hospitality ExperienceCarolina One Real Estate   August 2013 - Present Flyway Real Estate   December 2012 - August 2013 Coastal Cleaners   April 1998 - December 2003 Josh's Restaurant & Catering   June 1996 - March 1998 SkillsSocial Media, Social Media Marketing, Online Marketing, Advertising, Business Development, New Business Development, Sales, WordPress, Contract Negotiation, Creative Problem Solving, Ideas Development, Closing Contracts, National Association of..., Real Estate, Investment Properties, Working with Investors, Real Estate Transactions, Residential Homes, Sellers, Condos, Concord, New HampshireGleaning Coordinator at Merrimack County Conservation DistrictFood & Beverages EducationNew England Culinary Institute   2010 — 2013Bachelor of Arts, Culinary Arts ExperienceMerrimack County Conservation District   June 2014 - Present Nashua Community College   September 2014 - Present New England Culinary Institute   July 2010 - June 2013 New York Wine and Culinary Center   October 2012 - April 2013 New York Wine and Culinary Center   2012 - 2013 The Woodshed   May 2011 - September 2011 SkillsCulinary Skills, Food, Menu Development, Cooking, Food Service, Catering, Recipes, Cuisine, Food Safety, Restaurants, Fine Dining, Food & Beverage, Food Industry, Restaurant Management, Pastry, Providence, Rhode Island AreaCafé Manager at Panera BreadRestaurants EducationNew England Culinary Institute   2013 — 2014Bachelor of Arts (BA), Hospitality & Restaurant Management-Wine & BeverageBristol Community College   2010 — 2013Associate of Aplied Science (A.A.S. Alumni.NET News: World North America United States of America Vermont Montpelier New England Culinary Institute. Overview. Please share what you have been doing since leaving school. It was founded on June 15, 1980, by Fran Voigt and John Dranow. escape(document.referrer)+((typeof(screen)=="undefined")? See what current and former students have to say about NECIE and other colleges you're interested in! 52 likes. Discussions and Reviews. Discussions. ), Business Administration and Management, General ExperienceESquared Hospitality   March 2014 - Present Pizza Vinoteca   August 2013 - March 2014 Dream Downtown   May 2011 - May 2013 Lavo New York   August 2010 - May 2011 Travertine NYC   January 2009 - July 2010 Dos Caminos   February 2004 - March 2008 Naples 45   September 2002 - October 2003 Babbo   February 2000 - August 2002 Le Cirque 2000   October 1998 - January 2000 SkillsCooking, Wine, New Restaurant Openings, Labor Control, Food & Beverage, Food Safety, Food Cost Management, Mentoring, Knife Skills, Menu Costing, Sauces, Food Preparation, Culinary Management, Recipe Testing, Food Quality, Fine Dining, Food Cost Analysis, Butchery, Menu Development, Restaurant Management, Banquet Operations, Catering, Banquets, Food Service Sanitation, Multi-unit, Pre-opening experience, Food Service Operations, Serve Safe Certified, Multi-Unit, Myrtle Beach, South Carolina AreaIndependent Consultant at ThirtyOne GiftsRestaurants EducationNew England Culinary Institute   1995 — 1997Associate's degree, Culinary Arts/Chef Training ExperienceThirty-One Gifts   October 2011 - Present Thirty-One Gifts   October 2011 - Present whoopie pies baked goods   January 2007 - Present Croissants Bistro and Bakery   November 2010 - June 2011 SkillsMenu Development, Pastry, Culinary Skills, Restaurants, Cooking, Baking, Recipes, Catering, Fine Dining, Food, Cuisine, Staten Island, New YorkSous ChefHospitality EducationNew England Culinary Institute   2007 — 2010BA Culinary Arts, CuliNew England Culinary Institute   2007 — 2010Bachelor of Arts, Culinary ArtsTottenville High School   2003 — 2007High School Diploma, Culinart ExperienceTAO Group   October 2012 - Present Depot Eatery & Oyster Bar   March 2012 - September 2012 PepperJack Grill   October 2011 - February 2012 King Soloman Hotel   September 2010 - October 2011 Travertine NYC   November 2009 - August 2010 Zeppelin Restaurant   July 2009 - November 2009 The Inn at Essex, Essex JCT, Vermont   June 2008 - June 2009 DB Bistro Moderne   January 2008 - May 2008 SkillsPasta Making, Bread, Knife Skills, Management, Catering, Communication, Menu Development, Fine Dining, Cooking, Sanitation, Restaurants, Hotels, Banquets, Chef, Sauces. Greater Los Angeles AreaChef/OwnerFood & Beverages EducationNew England Culinary Institute   2008 — 2010Bachelor's degree, Hospitality Administration/ManagementCalifornia Culinary AcademyAOS, Culinary Arts/Chef Training, A ExperienceOneGreatChef   June 2010 - Present WCR   2010 - 2014 CSCA LCB   2002 - 2011 SkillsBanquets, Pre-opening, Culinary Skills, Catering, Recipes, Pastry, Food, Food Industry, Restaurants, Menu Development, Team Building, Hospitality Management, Chef, Fine Dining, Event Planning, Cuisine, Food & Beverage, Cooking, Food Service, Restaurant Management, Hospitality, Food Safety, Training, Recipe Testing, Baking, Greater Boston AreaatFood & Beverages EducationCulinary Institute of America at Greystone   2010 — 2012Associate's degree, Baking and Pastry ArtsNew England Culinary Institute   2009 — 2010Certificate in Baking, Baking ExperienceClear Flour Bread   December 2013 - Present TOPPERs   May 2012 - Present Stowe Mountain Lodge   December 2012 - April 2013 The Home Ranch   December 2009 - April 2010 SkillsBread, Plated Desserts, Ice Cream, Cake Decorating, Team Leadership, Amenities, Petit Fours, Chocolate, Product Ordering, Desserts, Montpelier, VermontStudent at New England Culinary InstituteHospitality EducationNew England Culinary Institute   2015 — 2016Bachelor’s Degree, Food and Beverage Business ManagementNew England Culinary Institute   2013 — 2016Associate’s Degree, Baking and Pastry Arts/Baker/Pastry ChefCypress Woods High School   2009 — 2013High School Diploma ExperienceNeci on Main   July 2015 - Present Restaurant August   April 2015 - July 2015 The Breakers Palm Beach   April 2014 - September 2014 Chocolate Encore   November 2012 - October 2013 i9 Sports   August 2011 - May 2013 Skillsbaking and pastry, Good Communication..., Time Management, Organizational..., Food Service Sanitation, Cake Decorating, Mass Production, Fine Dining, Creativity Skills, Catering, Bread, Pastries, and..., Event Planning, Customer Satisfaction, Food, Hospitality Industry, Hospitality, Food, Hotels, Boone, North CarolinaExecutive Sous Chef Hound Ears ClubFood & Beverages EducationNew England Culinary Institute   1997 — 1999Associate's degree, Culinary Arts/Chef Training ExperienceHound Ears Club Inc.   April 2015 - Present SkillsCatering, Culinary Skills, Food, Food, Food Service, Menu Development, Restaurants, Fine Dining, Sanitation, Recipes, Restaurant Management, Hospitality, Food Safety, Cooking, Banquets, Inventory Management, Cuisine, Brainerd, MinnesotaService Specialist at EcolabHospitality EducationNew England Culinary Institute   2002 — 2004Associate of Occupational Studies, Culinary Arts/Chef TrainingCentral Lakes College-Brainerd   1999 — 2002Associate of Arts (AA), General Studies ExperienceEcolab   July 2015 - Present Nautical Gnar Track Cycling Team   April 2014 - Present Performance Bicycle   October 2014 - July 2015 Performance Bicycle   August 2014 - October 2014 Performance, Inc.   August 2013 - August 2014 High Road Craft Ice Cream, Inc.   February 2013 - July 2013 High Road Craft Ice Cream, Inc.   July 2012 - January 2013 Woodstock's Pizza   October 2009 - July 2012 Chipotle Mexican Grill   April 2007 - October 2009 Barona Resort & Casino   2005 - 2007 SkillsSales, Cycling, Bicycle Repair, Menu Development, Food & Beverage, Restaurants, Food, Hiring Personnel, Hospitality, Chef, Marketing, Food Service, Cooking, Recipes, Retail Sales, Restaurant Management, Hiring, Catering, Management, Training, Food Science, Food Industry, Purchasing, Sanitation, Food Safety, New Restaurant Openings, Cuisine, Menu Costing, Labor Control, Logistics, Fine Dining, Time Management, Hiring Practices, Income Statement, Banquets, Hospitality Management, Employee Training, Retail Marketing, Online Retail, Service Delivery, Hiring Employees, Operating Budgets, Shipping, Food Service Sanitation, Sorbet, Conflict Analysis, Conflict Resolution, P&L, Salt Lake City, UtahGoldman SachsFinancial Services EducationKendall CollegeBachelors of Arts, International Hospitality & ManagementNew England Culinary InstituteAssociate, Culinary Arts ExperienceGoldman Sachs   February 2014 - Present UBS   2012 - February 2014 Luchi Bistro   2008 - 2009 The Grand Ayutthaya Hotel   2008 - 2008 SkillsBudgets, Customer Service, Event Planning, Food, Menu Development, Microsoft Excel, Microsoft Office, Microsoft Word, Sales, PowerPoint, Greenville, South Carolina AreaFounder Caleb's Natural LLC.Hospitality EducationNew England Culinary InstituteAssociate of Arts (AA), Culinary Arts/Chef Training, GraduateFlorida Atlantic UniversityPalm Beach Community CollegeAssociate of Arts (AA), Early Childhood Education and Teaching ExperienceCaleb's Natural LLC. 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