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New England Culinary Institute Reviews


A Solid Foundation


Pros: small class size, very hands-on, great location

Cons: very expensive

First off, a disclaimer; it has been 20 years, this year, since I graduated from NECI (New England Culinary Institute) in 1994.  In that time the school has changed a lot.  The restaurants I worked in no longer exist, but in their place newer, more high tech kitchens have been built.  The school has also expanded their offerings.  When I was there your only choice was their Associates degree.  At the time they did not offer a pastry and baking concentration, nor did they offer a Bachelors degree, both of which they offer now.   Two things that drew me to NECI, and which are still important tenets of the education system there, were the small class sizes and...
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