Vermont’s own New England Culinary Institute, an international leader in culinary education, welcomed Chef Earle Test, an active member of the American Culinary Federation (ACF) and Certified Executive Chef (CEC,) Certified Culinary Educator (CCE) and Certified Culinary Administrator (CCA) to its Montpelier campus as Vice President of Academic and Student Affairs. Chef Earle Test comes to NECI from Boston, MA, where he served in multiple roles including Campus Director, Dean of Education & Executive Chef/Chef Instructor for Le Cordon Bleu College of Culinary Arts.
He also serves as Certification Chair for the Epicurean Club of Boston (the oldest ACF chapter in the country) and is one of 25 national Certification Evaluator Trainers for the ACF. He holds bachelor’s degrees in Writing and Psychology, a master’s in Gastronomy from Boston University and is currently working on a Doctor of Education degree at Northeastern University. Chef Earle, in an introductory email to students and staff wrote on November 6:
“During my brief time here I have been impressed by the level of caring and commitment the faculty and staff have shown. I look forward to working with everyone to strengthen the already great programs at NECI,” says Chef Earle Test.
NECI is also proud to announce its newly enhanced and revised curriculum, which now follows a traditional academic calendar and offers students more electives, more course selections to suit their interests and career goals, increased online course offerings, and a new certificate in Food Coaching, an emerging field within Culinary Medicine. With the addition of Dr. Debbie Kennedy (Dr. Deb), Professor of Culinary Nutrition joining the faculty, NECI is providing students the opportunity to join an exciting field that merges culinary arts and nutrition to serve those who seek solutions for many chronic diseases through dietary change. Food coaches will help individuals take their doctors advice and transform it into “craveable” meals.
In celebration of NECI’s new focus on the convergence of culinary arts and business innovation, NECI is very excited to announce all new logo branding, utilizing a fresh, new, food-relevant color palette of eggplant, salmon, sage, and linen plus a modern font to symbolize this new era in the school’s rich heritage. Incorporation of the classic NECI spoon into logo marks and avatars representing the school has been included as an important nod to the school’s legacy as a leader in culinary arts and education.
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