nottomwaits 
Member since Mar 21, 2014


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Re: “Vermont's Struggling Culinary School Plans Its Next Course

I attended NECI from Nov'91 to May'93 I make 112K per year as a private chef, and I know I wouldn't be where I am now without my education at NECI. Many of the positions I worked, on my way to where I am know is because I was able to get into interviews with people who never would have even looked at me without my NECI degree. If you ever want to move beyond the hot line, a degree is still where it's at. I'm not saying it's impossible to work your way up from a dishwasher to executive chef somewhere, but if you are going to shop around to find the best establishment to walk into as a head chef, then you still have to have that paper. Fran Voigt was always kind to me, and NECI was a great place to learn, and grow as a person and as a Chef. I wish Mr. Voigt the best in his recovery.

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Posted by nottomwaits on 03/21/2014 at 12:29 PM

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