Posted by Martha on June 03, 1998 at 02:48:23:
In Reply to: New England Culinary Institute posted by Matt on December 26, 1997 at 12:20:47:
Matt,
I graduated from NECI in '91 and found it to be a great experience. I was 32 years old and had been cooking on yachts and tallships, with some restaurant experience, for five years. I knew that without some formal schooling that my progress would be very slow. I looked at several schools and chose NECI for alot of different reasons. The staff was very welcoming and friendly, the school has a great (7:1) student to chef instructor ratio, Vermont is a beautiful place to live, and on and on.
The hours are long, the work is hard, and the school's standards are high. As with anything, you only get out of it what you are willing to put into it. I worked as hard as I have ever worked and was determined to learn as much as I could. Some students resented the long hours, and the school's expectation that you give 100%. Those students had problems with their schooling and I expect they also had problems later in the real world of food service. The school has made changes in their program since I attended, most obviously in that they now offer a 4 year bachelors degree program in addition to the 2 year associates degree program.
Within one year of graduation I had my first head chef position in Seattle. I am presently beginning my fourth year as chef de cuisine at a luxury ranch resort in Montana. Last year I had the opportunity to hire a NECI student as a summer intern and it was a very positive experience. I would hire a NECI graduate in a heartbeat! On the whole, I have found that NECI graduates have a better work ethic, more positive attitude, and more practical skills and hands-on training than other culinary program graduates I have worked with.
I wholeheartedly recommend New England Culinary Institute if you are serious about furthering your training. They also have an advanced placement program for students with more experience in the real world of restaurants. I could have applied for AP and skipped one year, but I am glad that I opted for the full two years. However, advanced placement may be something you're interested in.
Whatever you decide to do, good luck with your career!
Martha
: Does anybody have information or knowledge about this school?
: i've been working in the industry for 10 years and know that without further education will not step up the ladder. I haven't heard anything re:N.E.C.I.,bad,good or indifferent, I don't want to travel that far for nothing.
: Also, your input on any affordable culinary schools.