MONTPELIER, Vt. — Nicholas Terry, 20, a student at the New England Culinary Institute, Montpelier, Vt., is currently interning in Jackson, Wyo., with the Jackson Hole Fine Dining Group.
He is a 2010 graduate of Winslow High School and also was a student at the Mid-Maine Technical Center’s Culinary program during his junior and senior years under Chef William Robertson. He is currently in the first year of his associate’s in culinary arts at the institute. He also is a resident advisor.
Terry recently was accepted into the American Film Pavillion’s student program in Cannes, France, at the Festival de Cannes. The program runs from May 10-26, and during those 16 days, Terry will cook roughly 1,000 meals a day for all of the festival’s actors, directors, etc. He will work with several other students from around the country during this program. He also will tour a vineyard as well as the famous Forville Market in Cannes.
Terry plans to build connections within the culinary industry for his future career and this will be a once-in-a-lifetime learning experience as a culinary student.
The cost of the program is $1,695, and he is trying to find sponsors to help with the cost.