A Legendary Name For Your Culinary Arts College
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July 2010: The American Culinary Federation Education Foundation's (ACFEF) Accrediting Commission reviewed the Culinary Institute LeNôtre AAS program’s documentation, the Campus visit report and commended the administrative staff and chefs for an excellent job in designing and delivering a very high quality Associate of Aplied Science Degrees in Culinary Arts and Baking & Pastry Arts and has given a Grant of Accreditation for 3 years. More
Renowned cake decorator Geraldine Randlesome visited The Culinary Institute LeNôtre and says follow your dream. Geraldine Randlesome, internationally recognized cake decorator, recently came to LeNôtre, not just for a visit but for a private class on pastry and baking taught by Chef Philippe Richard. Read more…
The Sixty Seven Commencement Ceremony took place Friday July 16, 2010 at the Culinary Institute LeNôtre in the Crump Amphitheater.
At this Commencement, we celebrated the achievement of 23 graduates with Diplomas & Associate of Applied Science Degrees.
Steffanny Nguyen, Nidia Moreno & Diana Ramirez all received the Steven K. Schultz Perfect Attendance award.
Eleonora Tamayo as student speaker said " I selected Culinary Institute LeNôtre because I knew that in order to get the best of a pastry program, I needed to learn the French fundamentals. Now, I have the tools I need to face the world. I feel confident that I will succeed in any area I wish to work". Family members and friends joined the celebration with cheering, taking pictures and offering ballons & flowers in support of their favorite chef.
French Chef Gaston Lenôtre passed away at the age of 88. Chef Lenôtre left behind him a culinary empire and revolutionized the art of pastry making. Gaston Lenôtre’s son, Chef Alain Lenôtre, speaks about his father’s life and legacy. Read More on the FastRecipes.com article.
The 2010 Southwest Foodservice Expo was held at the George R. Brown Convention Center in Houston June 27-29 and Culinary Institute LeNôtre had a strong showing in the culinary competitions coming away with six silver and three bronze medals.
Competition team members from Culinary institute LeNôtre included students, alumni and chefs.
Winning participants were: Louis Andujar , Bronze; Patricia Burdette, Bronze; Cyrus Caclini, Silver and 2nd place; Michael Gabriel, Silver; Theyen Hoang, Silver; Madeline Hovorak, Silver and 3rd place; Christina Wilhite, Silver; Jessica Vogler, Bronze; Chef Philippe Richard , Silver and first place. Congratulations!
You’ve heard of the best of the best! Chef Student Jeff McGrath, call sign Binky, is a retired combat pilot.
He says that joining the Navy was one of the best things he has ever done. It taught him discipline, maturity, ethics and workmanship. At the age of 41 he finds the diploma program at Culinary Institute LeNôtre every bit as satisfying as Navy flight school.
He likes the challenge of baking and pastry – it is technical, and must satisfy both the palette and the eye. Read more…
We are excited to announce that Culinary Institute LeNôtre has developed structured culinary teams to further train exceptional students within our school.
These students represent model culinarians who are passionate about their art, follow all ACF guidelines to becoming a professional Chef and are focused on becoming the very best within our trade.
Congratulations to the first LeNôtre Elite Competition team members! Read more…
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Alumnus Robert Mangel, Sergeant First Class of the US Army Reserves and 2009 graduate of Culinary Institute LeNôtre, is stationed in Baghdad and serves our country and the troops.
The Memorial Day Rib cook-off featured a variety of spices sent from Culinary Institute LeNôtre to the troops. Robert placed second out of eleven entries - excellent and congratulation Robert! Read more...
The Culinary Institute LeNôtre is an American Culinary Federation approved Practical Exam testing center. Certification is an excellent opportunity to sharpen your culinary skills, stay competitive and advance your career. More
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According to the Census Bureau, over an adult's working life, high school graduates earn an average of $1.2 million; and college's degree holders earn about $2.1 million; Read More
Alain LeNôtre was inducted into the Chevalier de l’Ordre du Mérite Agricole and received a medal by the French Government from the French Consul General, Honorable Pierre Grandjouan on May 12, 2010.
Chevalier de l’Ordre du Mérite Agricole is reserved to those who have made a significant impact in their field.
Alain LeNotre has been a leader in culinary education, business and the arts. Read more…
Alumni, Donors, Students and Staff celebrated the Grand Opening of the Crump Amphitheater and the donation of ten new scholarships bestowed by Mercer Cutlery and the Metadot Corporation.
The Crump Amphitheater was packed to capacity as the ceremony was opened by the welcome speech of Alain LeNôtre announcing the dedication of the Crump Amphitheater to the Crump family, founders of the Jason Allen Crump Endowment Scholarship.
The dedication continued with a donation of $1,000.00 given to the representatives to fund the Alumni Association of the Culinary Institute LeNôtre.
The festivities were crowned with a wine and food reception featuring culinary and baking and pastry delights created by the students. The students, led by their chef-instructors, busily presented the culinary creations to keep up with the guests’ obvious approval of the delicacies. The ceremony and reception were a wonderful success and thanks go out to all who made it happen!
More Celebration Pictures
Students and alumni brought home 6 gold medals, 1 bronze and 2 certificates from the Ben E. Keith A.C.F. competition held in Fort Worth on April 7, 2010. 
A.C. F. competitions demonstrate skill, knowledge and professionalism in the food service industry. Competitions and awards are an important component in proving professional skills as a culinarian. Culinary Institute LeNôtre considers competitions as an important part of the total education that its students are exposed to and a component that can set students apart.
As part of the continuing growth of Culinary Institute LeNôtre academic leadership, Chef Philippe Richard, CEPC recently organized a competitive culinary team. On April 7, 2010 the team headed to The Ben E. Keith A.C.F. Competition in Fort Worth and dominated the competition.
Culinary Institute LeNôtre students and alumni brought home 6 gold medals, 1 bronze and 2 certificates from the Ben E. Keith A.C.F. Competition. In the Student Division Eleonora Tamayo, Michael Jones and Lori Scott received Gold Medals and took first, second and third places respectively. Demonstrating a diversity of expertise, Eleonora presented a wedding cake, Michael a chocolate showpiece and Lori a sugar showpiece. Marco Leyva won a Bronze Medal and Cristal Tamez received a Certificate. Alumni placed first and second in the Professional Division with Dawn Parrott taking two Gold Medals for first place for Wedding Cake and first place for Celebration Cake. Gina Theffo was awarded a Gold Medal and second place for Wedding Cake. Alumnae Elizabeth Balderas received a certificate in the professional division.
Three cheers for the team!
