{"id":23819,"date":"2021-08-02T19:48:55","date_gmt":"2021-08-02T23:48:55","guid":{"rendered":"https:\/\/necc.edu\/newsroom2\/2021\/08\/02\/necc-trustees-visit-culinary-institute\/"},"modified":"2026-05-13T15:22:23","modified_gmt":"2026-05-13T19:22:23","slug":"necc-trustees-visit-culinary-institute","status":"publish","type":"post","link":"https:\/\/necc.edu\/newsroom\/2021\/08\/02\/necc-trustees-visit-culinary-institute\/","title":{"rendered":"NECC Trustees Visit Culinary Institute"},"content":{"rendered":"
\"\"<\/a>

Trustee Chair Jennifer Borislow, Trustee Anita Worden, NECC President Lane Glenn, Trustee Shalimar Quiles, and Trustee Sally Cerasuolo-O’Rorke.<\/p><\/div>\n

Haverhill and Lawrence, MA (July 21, 2021)-Northern Essex Community College Board of Trustee members have been hearing about the college\u2019s new Lupoli Family Institute of Culinary Arts<\/a> in downtown Haverhill for years, but it wasn\u2019t until July 14 that they had their first visit: an elegant four course meal, which they prepared themselves, with the help of culinary students.<\/p>\n

\u201cWe\u2019ve been closely involved with the planning of the college\u2019s culinary institute, but, because of COVID, we didn\u2019t have an opportunity to see it until now,\u201d said Jennifer Borislow, chair of the college\u2019s Board of Trustees. \u201cI was impressed with the sweeping views of the Merrimack, the state-of-the-art culinary facilities, and the creativity of Chef Denis and his hard-working students.\u201d<\/p>\n

In honor of Bastille Day, a French inspired meal was featured, including a grilled Caesar salad with homemade croutons, seared scallops with beurre blanc, filet mignon with bearnaise sauce, roasted vegetables, tomato saffron risotto and a fresh cherry clafoutis for dessert. Here are recipes for the courses that were prepared that night.<\/p>\n

Donning chef hats and aprons, the 10 trustees attending were divided into teams, each responsible for one course of the meal. At the end of the night, they left with a cookbook featuring recipes<\/a> for each dish that had been served that might.<\/p>\n

Chef Denis Boucher, program coordinator, spent many hours preparing for the event, and proclaimed it \u201cso much fun.\u201d He said the students were \u201cjazzed\u201d to prepare a full meal and meet the college leadership<\/p>\n

The institute occupies two floors in The Heights, a newly built 10-story luxury building on Merrimack Street with views of the Merrimack River. The space includes classrooms, laboratories, and state-of-the-art kitchens and offers\u00a0noncredit community courses\u00a0as well as credit programs in\u00a0Culinary Arts<\/a>\u00a0and\u00a0Hospitality Management<\/a>.<\/p>\n

The culinary institute had a soft opening in the fall of 2020 with noncredit courses. Credit courses followed in the spring.<\/p>\n

This fall noncredit classes<\/a> will explore Comfort Food, Vegetarian Options, and Food from Europe and India. To learn more, contact Sandy Zappala, szappala@necc.mass.edu.<\/p>\n

To learn more about credit programs, contact Denis Boucher, dboucher@necc.mass.edu.<\/p>\n\n\t\t