nottomwaits | Seven Days | Vermont's Independent Voice

Member since Mar 21, 2014



  • No friends yet.
Become My Friend Find friends »

Recent Comments

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.

7 likes, 0 dislikes
Posted by nottomwaits on 03/21/2014 at 12:29 PM

Favorite Places

  • None.
Find places »

Saved Events

  • Nada.
Find events »

Saved Stories

  • Nope.
Find stories »

Custom Lists

  • Zip.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2018 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation