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its three campuses in Essex, Burlington, and Mount Pellier, Vermont.
The focus of NECFs program is professionalism, a small student-teacher ratio (7:1), hands-on experience in a variety of kitchens, and required internships. We spoke with chefs, students, and admissions officers, visited a dorm-apartment, and yes, ate wonderful food, from soups and salads to prime rib and salmon to Creme Brule and chocolate cake — all prepared by NECI’s capable students.
Monday night, we drove the winding roads through Vermont’s Green Mountains — still white with snow — to Hyde Park, New York and the campus of the Culinary Institute of America (CIA).
A converted Jesuit seminary, the CIA’s campus was stunning, complete with stained glass windows and arched ceilings. Touted by some as the best culinary school in the country, CIA’s program was clearly intense, combining hands-on work with a heavy academic course load and a required externship.
On Tuesday, the students donned jackets, hats, and aprons and attended a morning of classes.
Chef Arthur said, “I see these students in chef whites every day, but when they put them on to be in a CIA classroom — I saw in their faces a combination of excitement, awe, and nervousness.”
All the students had a wonderful time “shadowing” their chefs and they all learned a great deal about the school and the industry through their experience. In the afternoon, we toured the campus and saw their Olympic-sized swimming pool, their classroom-kitchens, and a sample dorm room.
Tuesday night, we enjoyed an exceptional, complementary meal at the student-run Ristorante Caterina De’ Medici. For some of the students, it was their first formal threecourse meal, filled with homemade mushroom ravioli, enormous steaks, and specialty desserts like homemade ice cream and tiramisu.
Wednesday began with breakfaist at the CIA studentrun bakery, a walking tour of the campuis library and Danny Kaye Theatre, and a driving tour of the surfownding areas, including the grounds of the Vanderbilt mansion.. . . We returned to Rappahannock at 7 p.m. Wednesday — tired but exhilarated by the experiences we had shared.
A trip like this requires great trust and commitment from everyone involved. The students raised the money for their hotel rooms and a portion of their meals by catering two events at the high school.
Every moment of the trip, they behaved with maturity and professionalism; a great credit to the school and the county. The School Board approved the trip and provided the cars and the gas. The Curriculum Enrichment Program gave money to help cover the cost of the students’ meals. Chef Arthur arranged the itinerary and believed in the importance of it.
She said, “It makes them realize what is out thr:e. It’s not just about the trip, it’s about the excitement in their eyes and seeing a possible life beyond high school — a trip like this expands their horizons, that’s what it is all about.”
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