New England Culinary Institute - Montpelier, VT. October 2014 to June 2017.
In my senior year of high school, after I decided to pursue my culinary passion I started looking at colleges. After touring NECI and Johnson & Wales, I choose the New England Culinary Institute.
I started classes at NECI in October of 2014 right after graduating earlier that year. Right away, I new that NECI was a great fit for me; hands on learning, great people and small class sizes.
When I first got to NECI I thought I would come out a pastry chef, but after a month at school and a Cooking Theory class, I decided to switch to culinary. Although I still have a strong love for creating beautiful pastries, switching to culinary has allowed me to be well-versed in both savory and sweet cuisine.
The program I was in at NECI contained two 6 month periods on campus, taking classes, doing homework and working your butt off. It also included two 6 month internships, anywhere in the world that your heart desired. I choose to do an internship with Blantyre Relais & Chateau in Lenox, MA, along with an internship at Ojai Valley Inn & Spa in Ojai, CA. This program leaves me with my Associates Degree in Culinary Arts as of June 2017. My NECI experience, on and off campus was been everything I had hoped it would be and more. A big thank you to all of my chefs who have helped get me to where I am at this point in my life.