A career as a professional chef is hard work, and so is training to become a chef. At culinary school, students “learn by doing.”
As part of the curriculum, students at New England Culinary Institute in Montpelier, Vt. learn commercial kitchen operation by working the “PM Line” at the school’s casual fine-dining restaurant.
A sharp knife and a professional demeanor go a long way in the kitchen.
Culinary students work under the supervision of a professional chef/instructor in the operation of the school’s restaurant, NECI on Main.
Close friendships are not the only thing created in the kitchen.
By the middle of service humor is what get’s you through the night.
It’s not just a slogan. Students at New England Culinary Institute indeed learn by doing. For example, students implemented a seasonal menu change-over at the school’s casual fine-dining restaurant with only 24-hours notice.