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Give me he real deal, I'm going to NECI (in 2015)

post #1 of 5
Thread Starter 

So, I got accepted to NECI's Baking and Pastry Arts program. 

I'm currently enrolled in an Associates program at another Culinary Arts school which I have three semesters left to complete, though I'm talking with my Dean and Program Director tomorrow to take extra classes to graduate early so I can get to NECI sooner.

Can anybody that has "been there and done that" fill me on on all the things the admissions office doesn't tell you?

What can I _really_ expect?

I'm doing this sight unseen, no tour, etc. But being a 46 year old (US Navy) ground combat vet (Iraq and Afghanistan) long hours and hard work don't scare me a bit, in fact I relish it.  My biggest challenge where I am now is tolerating the "romper room" mentality of my classmates.  I presume based on the "selectivity" and small class size I'll be with a higher caliber of more focused, dedicated, serious students? 

What is the campus housing really like?

What should I bring?  
What should I NOT bring?


Do I really need a car once I'm there? I have a Mountain Bike and a Road Bike I could bring on or the other, or both... My daughter is a nursing major at another college only 20 minutes away, so I'm thinking we can share one car, she needs a car to do her clinicals.

Any free time on evenings, weekends? 
 

post #2 of 5

Hi SandSquid,

     I'm actually both a NECI alum (Hospitality & Restaurant Management, '05), industry vet, and currently alumni & social media coordinator here at New England Culinary Institute. I could give you canned marketing answers, but there are two other options I'd like to give you:

 

       1) I can get you in touch with other students on campus to help answer your questions that are older students and military veterans about the housing, the day-to-day logistics and overall mentality, the instructors. They are really the best judge and would give you some insight.

 

       2) On September 11, we will have a 'student-to-student' webinar for all accepted students where we host a live forum online with about 6 current students from all programs to answer these same types of questions.

 

    In any case, give me a call and I'll be happy to help however I can.

 

Sincerely,

 

Philip Stevens

Alumni and Digital Content Coordinator

New England Culinary Institute

(802) 225-3356

post #3 of 5
Thread Starter 

Crazy busy right now, between current school, and work, and I picked up another before school (0400 to 0630) gig helping a friend who took over a struggling donut shop, but wanted to say Thanks!

post #4 of 5

High or Hacked...

 

... that is the question.

 

?!??

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #5 of 5
Thread Starter 
Quote:
Originally Posted by MichaelGA View Post
 

High or Hacked...

 

... that is the question.

 

?!??



That is what happens when I get over-tired and voices in my head start to argue with each other.  

But seriously, over the past month things have just been a sandstorm of activity between school, work at the country club, the second (early morning) job, then being accepted to the NECI Baking and Pastry Arts Program ( http://www.neci.edu/academic-programs/baking-pastry-arts/bachelors)

And No, the kitchen is still not finished yet, but this time (for once) it's not "on me"! I'm waiting on my wife to get back from her annual summer vacation in New Hampshire, so she and our interior decorator can decide on the walls & backsplash treatment.  And give he final word if we are going to install a second set of (shorter) cabinets above the regular cabinets to store all the rarely used but still needful kitchen items.
 

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