Montpelier, Vermont
Culinary Arts, Baking and Pastry Arts, Hospitality and Restaurant Management
Background Info
New England Culinary Institute was founded in 1980 and today educates over 500 students every year in the ways of cuisine and fine cooking. A large majority of the students are young and eager to learn (usually fresh out of high school). This means that the school is always lively and energetic.
New England Culinary Institute is recognized as one of the USA’s leading institutions for culinary education, and there is no shortage of opportunities for its alumni. The school offers classes in small sizes, as well as an instructor-student ration of 1 is to 10. This gives an exceptional level of attention to students, enabling them to learn better.
Courses Offered
The two bachelor degree programs available are the BA in Culinary Arts and BA in Hospitality & Restaurant Management. The BA Culinary Arts program runs for two years, while the BA in Hospitality & Restaurant Management is 15 months long.
Associate degrees on offer are the AOS in Baking and Pastry Arts, AOS in Culinary Arts, and AOS in Hospitality & Restaurant Management. Associate degree programs are shorter than bachelor’s degree programs, often just a year in length. Certifications in Basic Cooking, Baking, Pastry are also available.
Notable Features
The campus has 9 production kitchens of various specializations, including restaurant kitchens, bakeries, and garde manger.
NECI on Main focuses on innovation as well as various concepts like sustainable sourcing, organics, and more. A production laboratory, more than a kitchen, it nevertheless serves to broaden students’ horizons and sharpen their skills.
La Brioche Bakery and Café and The Chef’s Table are open. La Brioche serves up baked treats, with students getting up at 4 am to prepare for the day’s pastries and breads. The Chef’s Table is a private dining room open for reservations for various functions. Prix fixe menus for certain holidays are available.
National Life serves up food for public servants, which comes out to 500 to 700 breakfasts and lunches per day.
Vermont College’s dining hall and kitchen is staffed by New England Culinary Institute students, serving up a wide range of dishes for students and the general public. The meat fabrication kitchen is also found there.
Notable Alumni
Perhaps the most notable of alumni from New England Culinary Institute is Chef Alton Brown, of TV fame. As host of several television shows, and author and contributor for several well-received publications, his is a name well-known to foodies all over the country.
Gavin Kaysen may not be a name you know well yet, but he has been awarded as one of 2007’s Best New Chefs. He is the chef de cuisine at Café Boulud in New York City. He also appeared as a contestant on Next Iron Chef.
Steve Corry, owner and operator of Five Fifty-Five in Portland, Maine, was also regarded by Food & Wine Magazine as one of the Best New Chefs for 2007.