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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. More.
Students, Alumni and Chef Instructors Shine once again in 2010 ACF Competition Sponsored by Ben E. Keith
The January 2010 Ben E. Keith Food Show was, once again, a smashing success for the Culinary Institute LeNôtre! Pastry students came out on top of the baking competition! A silver medal was awarded to Janeth Sanchez, Michael Jones and Alumna Elizabeth Balderas for their show pieces and bronze medals were awarded to Melissa Young, Clarissa Cardenas, Crystal Beccera, Judith Hastings, Marco Leyva, Lori Scott, Cristal Tamez, Tisha Gibson, and Joann Casey. Certificates were also awarded to Jonathan Quiles, Priscilla Beltran, Katerina Kyriazis and Patti Bernard.
Chef Pastry Instructor Phillippe Richard, CEPC triumphed for the second year in a row in taking the gold medal for Best of Show.
Congratulations on a great effort students, chef instructors and alumni.
Gary was chosen as Student Speaker of the 64th Commencement Graduation. Like the Fox News video below Gary Carter will make a career change. He is planning for his future, after his retirement as a public school teacher and coach. His love of culinary arts is leading the way. More.
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Changing Lives One Chef-Student at a Time™
More and more people have decided to make a major career change later in life and one of those job sectors attractive to many is the culinary arts. Watch the video and see for yourself our student testimonies.
Cooking Toward a New Career live video January 11, 2010
The month of December is a perfect time to celebrate family, friends and success! This month we have several success stories from our own Culinary Institute LeNôtre family to share. One of our recent graduates from the Associate Degree Program is Delia Popovich.
From her start at LeNôtre Delia has taken what she has learned and spun it into gold. She will be working under Master Chef John Besh within one month of her graduation. More.
Master Chef Albert Roux paid a visit to the Culinary Institute LeNotre on December 10th, accompanied by his Scottish Chef de Cuisine Matthew Gray who runs his new Houston restaurant, Chez Roux and local Diva of all things delicious, Cleverley Stone.
They toured the school premises and then there was a conference and Q & A with the students who came to greet him in masses. Culinary Institute LeNotre Certified Executive Chef-Instructor Pierre-Yves LeBihan gave a moving introduction of Chef Albert Roux. He noted that Chef Roux and his Gavroche restaurant, was the first 3-star Michelin in London and was considered as an icon in gastronomy for all young chefs aspiring to one day work at his venerated restaurant.
Chef Roux had a chance to taste some of the concoctions the students and chefs prepared for him. He took home a Chocolate Box as a gift, along with a box of a dozen Cannele, Bordelaise pastries, that he said they were the best he ever tasted! What a compliment from a great Master chef.
Chef Roux friendship with the late master Chef Gaston Lenotre and Alain Lenotre, dates back in the 70s while they were both catering stupendous events for royalties in London, England. More
The Sixty Fourth Commencement Ceremony took place Friday December 5, 2009 at the Culinary Institute LeNôtre "Michael 
Cordua Auditorium".
At this Commencement, we celebrated the achievement of 22 graduates with Diplomas & Associate of Applied Science Degrees.
Joshua Barnier & Nicolas Barengo received the Steven K. Schultz Perfect Attendance award.
Gary Carter, who started his graduation speech with a poem, was the student speaker and reminded all graduating chefs to strive for quality. Gary emphasized the importance of the LeNôtre name in the culinary world, and reminded his fellow graduating chefs that they are now also part of the legacy.
Family members and friends joined the celebration with cheering, taking pictures and offering flowers in support of their favorite chef. more
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Nico's Blog
Yes, last Friday was graduation day at the Culinary Institute Lenotre and I was there to get my Diploma of Sous Chef in Culinary Arts Specialty in Baking and Pastry.
I know this is just a "title" I'm not even close to be a Sous chef, you need tons of experience to be a real sous chef.
It was a very cold day since it was snowing, yes snowing in Houston!! it is weird but it is true. Because I was doing level 3 cuisine I had to finish my final the same day of the graduation so the judges could judge my dish, I took half day off at work in order to be able to do that. The dish I had to present was a Beef Rivoli with Foie Gras Kramensky, I deconstructed the Kramensky, to do that I prepared torchon and then served it inside a fried basket I made with bread crumbs. I had everything ready the night before, my fillet mignon were cryovac and ready to go to the sous vide. The foie gras was ready to cut. I only cooked the potatoes Anna, deep fried the baskets, saute my zucchinis (garnish) and reheat my Perigueux sauce.
I was not very happy with the way my plate looked but plate presentation was not something we work a lot during the cuisine classes since most of the dishes we made were served family style. I had a very good feedback from the judges, all of them loved every single component of the dish, so overall the experience of cook in front of the judges and being judge there was really nice. more
As part of the new partnership, University of Phoenix will accept the transfer of certain credits from the Culinary Institute LeNôtre's curriculum toward the University's associate's and bachelor's degrees. Under the agreement, up to 39 credits will be awarded to those completing an associate's degree. Students have the option of attending in-classroom programs at one of the six campus, learning center and resource center locations across Greater Houston, the Woodlands and the Sugar Land areas, or studying online from their computer at home, over their lunch hour or in the evening while the children are in bed. More
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In the 2008-2009 award year the Culinary Institute LeNôtre awarded $228,367.00 in scholarships and grants to eligible students. Scholarships are a great way to help pay for school. For information about other scholarships, call our financial aid department or attend one of our Financial Aid Workshops.
When most of us think of financial aid recipients, we picture fresh-faced high school graduates with the tune of "Pomp and Circumstance" stuck in their heads. Surprise, surprise: There are almost as many aid opportunities for non-traditional students as there are reasons to go back to school. From traditional scholarships and grants to alternative awards funded by employers, older students have a wide array of educational assistance options to help propel them to professional success. More on how to enroll without getting rolled over by debt.
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
Paris France: Gaston Lenôtre, Alain Lenôtre's father, considered one of France's best-ever pastry-makers, died Thursday January 8, 2009. He was 88.
President of France Nicolas Sarkozy issued a statement praising Lenôtre as the man who transformed making pastries into an art, becoming "one of the greatest masters of sweets."
Internationally renowned chef Paul Bocuse said that Lenôtre was a "pastry genius." He was a complete man in his field who always sought perfection. He knew how to do everything," More
(Houston, Texas / November 14, 2008 at 1:15pm) The innovative and avant-garde Chef Charles M. Carroll, CEC, AAC, Executive Chef of the world renowned River Oaks Country Club, conducted a presentation at the Culinary Institute LeNôtre™.
This presentation was in conjunction with the promotion of his book 'Leadership Lessons From a Chef-Finding Time to be Great".
Chef Carroll is recognized in the culinary industry for his passion, leadership, and integrity. His dedication to his profession is unmatched and he is highly respected by his colleagues; not only for his exceptional cuisine but his business acumen as well. More
La Chaine des Rotisseurs, Bailliage des Lacs et des Bois, has awarded a $2,000.00 scholarship to Elisabeth Balderas.
Elizabeth received the honor, directly from the hands of Bailli Cheryl Kenny, during a Wine Dinner at Carlton Woods Creekside Saturday, November 15,2008. More
September 5th, 2008 City of Houston
Alain & Marie LeNotre Day
PROCLAMATION
Bill White, Mayor of Houston, represented by City Councilman Peter Brown, sent a proclamation, saluting and commending the school on the occasion of the Champagne & Chocolat Scholarship Gala, and proclaimed September 5, 2008 as The Culinary Institute LeNôtre Day.
It was such a whirlwind 3 days of feasts and Star Chefs, which started Saturday night with Ruinart Champagne and a 8-course dinner at Le Cirque, Cirio Maccioni's famed restaurant, and ended at 1:00am. Tuesday morning at Jean-Georges with a Champagne Taittinger and Caviar Petrossian After Party at Jean-Georges' Vongerichten Central Park restaurant.
On June 16 Monday evening "crème de la crème" at Rockefeller Center, and under the tent because of the rain, 20 top U.S. chefs paid tribute to a dozen of France's culinary masters, including Alain's father Gaston LeNotre, preparing an extraordinary feast for over 1,000 guests to help raise money to feed 18,000 homebound elderly living in New York. More
The ACF Education Assurance approval committee reviewed the Culinary Institute LeNôtre program’s documentation and the site visit report and commended the administrative staff and chefs for an excellent job in designing and delivering a very high quality educational program in Culinary Arts and Baking and Pastry Arts. 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
