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News

NECAT Grad Comes Back to Give Back

June 14, 2019

David Spear is a self-described foodie with an adventurous spirit. He spent four years living in Asia and four years living in Spain. He’s been a cheese monger in New York City and managed a farmers’ market in New Jersey. He says that he’ll try anything when it comes to food. “For me, it’s a doorway into other cultures, and food is something that ties us all together,” Spear said as he described the silkworm stew he encountered in South Korea to a classroom full of NECAT students.

David, who graduated from NECAT in June of 2017, came back to give back. “I love this place. This place has had a pretty profound effect on me.”

Two and a half years ago David found his way to NECAT after going through a rough period in his life. “I got myself into trouble after a car accident. I got addicted to things I shouldn’t have.  And then I got into recovery.” His recovery program referred him to NECAT where he was able to find focus again, gaining valuable training that has put him on the career path he’s on today.

He resonated with students, giving them the chance to see a NECAT graduate who had overcome adversity not unlike their own, sharing with confidence the techniques he taken into his culinary career.

“The education you get here at NECAT introduces you to a variety of different avenues in the industry.” Chef Spear told students about his own industry journey since completing his training, including stretches at Chipotle, Legal Sea Food, an Italian chain (Polcari’s/ Regina’s) and an Irish gastropub. He has been the Chef and Kitchen Manager at the Friendly Toast in Cambridge since the beginning of the year. “I have a staff of 20. We have our own bakery. The role includes food purchasing, hiring, familiarity with employment laws, managing both hourly staff and sous chefs who are salaried. As a Chef you’re responsible for everything. There are a variety of options open to you through NECAT…You can cook, manage, write about food, teach, menu create…it’s all about what speaks to you and your interests.”

Since graduating from NECAT, he’s worked in a number of kitchens across Boston, getting experience and climbing the ladder. “The more exposure and experience you get, the better,” he says. “Sure, sometimes the work has its repetitive parts, but if you’re open-minded, you can always make it better. You can always take something – a recipe, a dish – and elevate it. That’s an exciting part about cooking.” He went on saying, “if you’re passionate about food and service and people – you’re on the right path.”

During his visit Chef Spear demonstrated and explained the value of essential cooking techniques to a class of 25. He resonated with students, giving them the chance to see a NECAT graduate who had overcome adversity not unlike their own, sharing with confidence the techniques he taken into his culinary career.

“Think about being openminded, think about what you can give, how you can help others develop the same as you have. It’s such an honor to be able to be here teaching and working with you as students and developing chefs.”

“The resources you have here are abundant. Ask as much as you can while you’re here,” he reminded the class. “The Chefs are incredible resources as are the career professionals (like Jon and Vic). When you get out in the working world, things move faster. What you can get here at NECAT, in a relatively short time, is a tremendous amount of information. It’s a tremendous resource. And here I am a couple of years later, and my life and options are immeasurably better because of what NECAT gave me.”

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NECAT
23 Bradston Street
Boston, MA 02118

(617) 442-3600
info@ne-cat.org

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In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity.

NECAT Boston Training Center

NECAT Boston Training Center
23 Bradston Street
Boston, MA 02118

NECAT’s headquarters is our main training facility and home to our administrative offices. The Center includes a classroom auditorium with a demonstration kitchen, our teaching kitchen and the Career Services and Alumni Engagement Center. There are always two cohorts in session – Black Hats (the first seven weeks of training in the classroom) and Orange Hats (second seven weeks of training in the kitchen) and ten cohorts a year will graduate.

The next scheduled cohort start date is August 16, 2023. Click here to find out how you can register.

East Boston YMCA

215 Bremen Street
East Boston, MA 02128
617-569-9622

NECAT offers a 12-week culinary training program taught at the East Boston YMCA. The mission and program elements mirror NECAT’s Boston Program, but the geographic target areas for program participants and employment are focused in East Boston and Chelsea. Additionally, NECAT’s training in East Boston will be conducted in Spanish and English, respectful of the language and cultural diversity of local participants. East Boston has the largest percentage of Spanish speaking adults in Boston.

The next scheduled cohort start date is September 2023. Click here to find out how you can register.

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Behind the Walls

Suffolk County House of Correction (SCHC)

NECAT’s Behind the Walls program brings our holistic training program directly to the adults incarcerated at SCHC. Working in partnership with the re-entry team at SCHC, and using the prison’s teaching kitchen, a NECAT chef fulfills NECAT’s curriculum to the same standards as its Boston program. NECAT’s career services team provides job counseling and placement services when graduates are released from incarceration.