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Why NECI?

Passion. Hard Work. Experience.

 

• Small Classes • Farm to Table

• Great Externship Opportunities all Around the World

• Excellent Job Placement • Better Training

• Hands-on Learning • Total Immersion

• Military-friendly School • Great Financial Aid • Vermont!

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 interns. 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!

Students Given Opportunity to Extern

Job Placement After Graduation

Time Spent In Kitchens

 

Real World Skills

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 in 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.

Our passion.

NECI is where I first realized that I wanted to do this for the rest of my life.
—Robert Capazzi, ‘00

Our people.

“At NECI, I learned the importance of valuing the people you work with at all levels—how to create a culinary team—from the field worker to the chef. Give me a NECI student and I know the job will be done right.”
—Matt Crudder, NECI alumni, Executive chef, Sodexo at the National Geographic Society

Our restaurant classrooms.

Why spend your time staring at a blackboard from the back of a classroom when you could be cooking?

—Phil Stevens, '05

Our Externships.

“When students come back from their externships, we notice how they’ve grown and changed. They are more confident, edgier, eager to learn more, more demanding. They have a better idea of where they fit in the world.”
—Michelle Ford, Department Chair, Food and Beverage Business Management

Our faculty.

“It all starts with a positive attitude‑‑the amount of information can be overwhelming. Professionalism means taking instruction. At first, the students have a tough time pulling it all together. As they get further along, students can get more creative. We are here for them all along the way. And beyond.”
—Chef Lyndon Virkler, Department Chair, Culinary Arts

Our community.

“I meet and work with a lot of great people, but there’s something different about graduates from NECI. It’s their work ethic and attention to detail. You just don’t find it everywhere.”
—Duff Goldman, host of the Food Network’s Ace of Cakes

Our attitude.

“NECI grads are famous for their humility. You see people from other schools wearing toques after their first week! At NECI, you have to earn your chef’s hat.”
—Nicholas Terry ‘14

Use these links to online forms to connect, contact us, schedule a campus visit, or apply now!