Message from Jean Louis Gerin
The path you are considering is more than a career. It’s more than an education. It’s a life—full of fun and adventure and really hard work. At NECI, you learn by living it.
From the time NECI opened in 1980, the experience we offer is different from any other culinary school. We simply do not believe that the best way to learn to cook is by sitting in front of a blackboard. We throw you right in--our culinary classrooms are not practice kitchens or echoing lecture halls. They’re high-profile restaurants, bakeries and retail outlets. This model did not exist when we began. We invented it.
Here’s another NECI difference: we are small by design. We have to be. To teach the rigorous, standards-based curriculum in any of our departments requires constant attention to your work and progress. You cannot go to the next level in any program at NECI without mastering the skills and understanding required in the previous level. That means we really get to know you.
Can we talk about Vermont? Not only is it gorgeous and full of exciting things to do in every season. This state is at the forefront of a farm to table revolution. Farmers, artisan cheese makers, brewers, wine makers, composters, organic seed producers, managers of CSAs, distributors, resort and restaurant owners—students at NECI become part of a growing community of food activists changing the way food tastes; the way it is grown, produced, and distributed.
A NECI education gets you out into the real world, building your network, finding your place in this fabulous, enormous industry. Every resident program at NECI includes at least one externship. The possibilities are endless. Everyone wants our externs. Why? Because they are kitchen-ready, with great attitudes, great skills, and a true desire to learn.
Reality is what you get with a NECI education —hands-on experience on campus and on externships. Classes small enough that your instructors become your mentors. Insight into how and where you can make your most meaningful contribution—and have a great life doing it!
We want you to succeed. Your success is our success.
Chef Jean-Louis Gerin
Chief Operating Officer and Executive Chef
Maitre Cuisinier de France
Food Network’s “Chopped” Champion, 2012
Best Chef Northeast 2006 from the James Beard Foundation