A big shift on the plate for NECI
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By SARAH HINCKLEY Times Argus Staff - Published: April 29, 2009
MONTPELIER – The New England Culinary Institute's Board of Directors gave the go ahead Tuesday to close its Essex campus, move all administrative operations to Montpelier and broaden the school's focus, changing from an institute to a college.
Members of the board, located throughout the country, traveled to Vermont's capital city to review and ultimately approve the changes first discussed last year. By Tuesday afternoon the decision to close the Essex campus before the start of the September session was final.
Initial changes will be made when the June session begins and students participating in internships off campus return to on-campus instruction. At least 50 students would have returned to housing at the Essex campus, but instead will be brought to Montpelier. As the summer begins, the Essex campus will begin to look empty.
"It will be at 50 percent from June to September," said Richard Flies, executive vice president of NECI. "We did not want to displace students that are halfway through a program."
By September, the majority of New England Culinary Institute's operations will be centered in Montpelier, returning to the cooking school's geographic roots when it was founded in 1980. Flies acknowledged that concentrating admissions in one place would likely mean further staff reductions.
"We've eliminated most of the positions that we can eliminate," he said on Tuesday, adding that duplicate services between campuses will now be addressed.
Changing the culinary institute's focus from fine dining instruction and culinary skills to encompass the broader aspects of food, where it comes and how it is raised, would mean adding staff or collaborating with the colleges located in Montpelier.
"The planning process surrounding the transformation of NECI to a culinary college concept represents the most exciting and dynamic move since the inception of the institute in 1980," said Paul Sorgule, provost, in a written statement. "Viewing educational opportunities for a broader audience of stakeholders in all aspects of the food continuum from farmer and producer to researcher, writer, distributor, preparer and server will allow NECI to stand out as a leader in food education in a state that truly defines the direction that these industries, nationwide, need to move.
"We are excited about the opportunities ahead, the chance to truly allow students to 'discover Vermont' and make an impact on the growth of Vermont as the leader in a new food movement," he added.
Not only is the culinary school looking to expand its online offerings, but also program offerings that include sustainability, food safety, food distribution systems, product development, food-related media and on-site cooking in commercial and non-commercial venues.
At least one student, who began attending NECI at the start of this year, is positive about the changes at the school.
"Everybody sounds like they have pretty good ideas about what's coming," said Chris Farr, who lives in Montpelier and was on his way to class on Tuesday. "I'm actually looking forward to it."
Members of the board of directors raised a few concerns about the new plan before approving it, according to Flies.
"They're concerned about the present students," he said. "We have 100 percent placement of our students. So we need to make sure they'll receive the same education on this campus as they did on the split campus."
NECI will continue to operate out of The Essex, formerly The Inn at Essex, with internships, instruction and private events. Flies squelched a rumor that a lease agreement with The Essex had expired.
"Our (lease) agreement is not up, it's a long-term agreement," he said, adding that it is good for at least another decade.
While two buildings that once housed NECI students in Montpelier are now on the market, Flies said there is room for students in the city.
"There is more housing available on this campus," he said about the College Street campus where Vermont College of Fine Arts, Community College of Vermont and Union Institute and University are located.
In addition to utilizing empty space on the campus, Flies said NECI is looking to the community to provide housing for students. Those who have extra space in their homes may benefit by renting a room to a student.
"Our students are generally only housed for six months," said Flies, adding that September is one of the largest enrollment periods for the school.
What will the change mean for the capital?
"We're encouraged that they're working their way through their financial concerns," said City Manager William Fraser. "We're happy they'll be staying in the city."
Enrollment at the school has declined from 615 students a year ago to 588 at this time. NECI opened in Montpelier 29 years ago and was one of a select few culinary institutes at the time. There are 325 people on staff at the institute, which is a smaller number than six months ago when there was a round of reductions.
"As one of the nation's top culinary schools, NECI takes seriously the need to be in the forefront of food education," said Fran Voigt, president and founder of the school, in a written statement. "With all of our best resources – our students, faculty and staff – on one campus, our already high level of creativity, ingenuity and excellence will only improve. Through the expanding culinary college concept and our evolving education offerings, NECI will be able to remain a leader in this competitive and critical industry."
Contact Sarah Hinckley at sarah.hinckley@timesargus.com.
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