About Me
My name is Annabelle. I'm 21 years old and I'm a baking and pastry student at the New England Culinary Institute. I was brought up in Enfield New Hampshire, San Francisco California and Ripton Vermont.
From 7-9th grade I attended a private school called The North Branch School in Ripton Vermont. I was one of 26 students in the school, and one of 9 in my grade. There, I fell in love with writing, art, sustainability, nature, and environmentalism.
I attended Middlebury Union High School for the rest of my high school career, where I was introduced to French and painting. I fell in love with both.
I went to the University of Vermont for one year after graduating high school with honors, and was a french major, italian minor. Halfway through the year I discovered NECI through a friend and decided to apply upon realizing that literally nothing made me happier than baking for others.
I finished my year at UVM on the Dean's List, spent my summer apartment hunting in Montpelier, and was more than ready to start my culinary career last October.
I've since learned more than should be possible in such a short period of time. Already having completed MOD 1 and MOD 2, my first internship, MOD 3, and MOD 4, and my final internship at the Quechee Club in Quechee, Vermont, my mind is so enriched with the knowledge the chefs and instructors at NECI leech onto us. NECI is where I belong. Small, sustainable, and full of passionate people.
From 7-9th grade I attended a private school called The North Branch School in Ripton Vermont. I was one of 26 students in the school, and one of 9 in my grade. There, I fell in love with writing, art, sustainability, nature, and environmentalism.
I attended Middlebury Union High School for the rest of my high school career, where I was introduced to French and painting. I fell in love with both.
I went to the University of Vermont for one year after graduating high school with honors, and was a french major, italian minor. Halfway through the year I discovered NECI through a friend and decided to apply upon realizing that literally nothing made me happier than baking for others.
I finished my year at UVM on the Dean's List, spent my summer apartment hunting in Montpelier, and was more than ready to start my culinary career last October.
I've since learned more than should be possible in such a short period of time. Already having completed MOD 1 and MOD 2, my first internship, MOD 3, and MOD 4, and my final internship at the Quechee Club in Quechee, Vermont, my mind is so enriched with the knowledge the chefs and instructors at NECI leech onto us. NECI is where I belong. Small, sustainable, and full of passionate people.