Champagne & Chocolat ~ An Evening of Romance ~ was co chaired by Philamena Baird and Paul-David Van Atta. “We want to create an atmosphere reminiscent of the 1940’s supper clubs from New York where diners will be seduced by their surroundings, delighted with their magnificent culinary experience, and intimately entertained,” stated Philamena.
“The Culinary Arts are a passion of mine, and I am thrilled to co-chair this event,” stated Paul-David Van Atta, Director of Catering, Hilton America’s.
Honorary Chair was Jane-Page Crump and Chef Honoree was Charles Carroll. More
Your School News !!!
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.
Changing Lives One Chef-Student at a Time™
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
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 Sixty Third Commencement Ceremony took place Friday September 18, 2009 at the Culinary Institute LeNôtre "Michael Cordua Auditorium".
At this Commencement, we celebrated the achievement of 15 graduates with Diplomas & Associate of Applied Science Degrees.
Patricia Burdette was the student speaker and reminded all graduating chefs to strive for quality. Patricia closed her motivational oration by saying amusingly "let's cook, let's bake but first let's graduate!"
Family members and friends joined the celebration with cheering, taking pictures and offering flowers in support of their favorite chef.
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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
Students, Alumni and Chef Instructors Shine in 2009 ACF Competition Sponsored by Ben E. Keith
The January 2009 Ben E. Keith Food Show was, once again, a smashing success for the Culinary Institute LeNôtre! Pastry students despite one near and fatal disaster, the students still came out on top! A silver medal was awarded to Nancy Villareal for 3rd best of the show and bronze medals were awarded to Jennifer Ramos, Patti Bernard,Tatiane Campedelli, Robin Nieland, Brianna Sales, Luz Maria Sarmiento, LaQuecha Strait & Marie Gain.
Alumni Chef Jillian Orr-Eberhart was awarded a silver medal & Chef Gina Theffo took a silver and a bronze medal.
Chef Pastry Instructor Phillippe Richard, CEPC triumphed in taking the gold medal for Best of Show.
Chef Kristopher Jakob, CEC was awarded a silver medal for his work.
Congratulations on a great effort students, chef instructors and alumni.
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.
I told my grandparents that I was going to attend the Culinary Institute LeNôtre while visiting for Thanksgiving. It turns out that a few years back while they were visiting Houston they had eaten at the LeNôtre restaurant twice every day after they arrived in town. They just called me to tell me that they were going to pay for my supplies for school since they knew how great my education was going to be from their experience. So, THANK YOU!
Jennifer Gilmore
September 5th, 2008 City of Houston
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.
(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
(Houston, Texas / November 14, 2008) The innovative and avant-garde Chef Charles M. Carroll, CEC, AAC, Executive Chef of the world renowned River Oaks Country Club, was invited to conduct 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’s motivational presentation was attended by many students. The students received invaluable knowledge and were truly inspired by his message.
Chef Carroll has received over seventy national and international awards including three Presidential Medallions from the American Culinary Foundation. In July of 2000, Chef Carroll was inducted into the World Master Chef Association and in August 2005 was inducted into the Honorable Order of the Golden Toque. In 2008 Chef Carroll received the ACF Chef Professionalism Award of the Year. Chef Carroll has been guest speaker at many regional and national conventions and has served as Guest Chef in Cooking of the Americas, a one-hour nationwide live broadcast. The Culinary Institute LeNôtre is proud to have Chef Carroll serve as its President to the Board of Trustees.
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.
Proceeds going to the Culinary Endowment & Scholarship fund, which awards scholarships to deserving students.
The Culinary Institute LeNôtre was celebrating its 10 year Anniversary at the same time on September 5th. For the occasion, every guest had a box of 
chocolates on their table, and a spectacular 5-tier dessert and chocolate buffet was dressed up for all to indulge.
Melissa & Bill King, Chairs, with Shara Fryer, Master of Ceremony, did a fabulous job. Among other guests in attendance were Beverle Gardner and Marc Ostrofsky, Franc Billingsley, who acted as an auctioneer as well, Dr Tom and DebbieWoehler, Diane & Jim D'Agostino, Jane Page Crump, French Consul General & Mrs Pierre Grandjouan, Beth Madison, Katina & Monty McDannald, Stephanie & Paul Madan, Bob Cress, Philamena & Arthur Baird, Dr Alan Bentz & Sallymoon Benz, Dr David & Shelley Edelstein, Paula Sutton & Bill Gross, Cleverley Stone, and 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
The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The Chaîne is based on the traditions and practices of the old French royal guild (corporation in french) of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Ayers" has been traced back to the year 1248
In 1610, the corporation was granted a royal charter and coat of arms. The arms consist of two crossed turning spits and four larding needles, surrounded by flames of the hearth on a shield encircled by fleur-de-lis and a chain representing the mechanism used to turn the spit. The outer chain along with the legend was added in 1950 to represent the bond which unites the members of our society.
Today, the society has members in more than 70 countries around the world. In the U.S., there are nearly 150 bailliages (English "bailiwick") headed by a bailli ("bailiff") and other officers who plan the individual chapter's activities. The U.S. society is governed by a national Board of Directors and a National Council which, in general, follow the programs and policies set forth by the international society headquartered in Paris.
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.
Most of the American chefs who participated at the annual fund-raiser for Citymeals-on-Wheels worked and studied in France under the tutelage of luminaries like Paul Bocuse, Pierre Troigros, Roger Verge, or Gaston LeNotre.
Each chef, there were 37 in total, prepared two dishes -- one classic recipe from their French mentor and one innovative creation of their own -- for the event which raised $1 million for Citymeals-on-Wheels.
The food was phenomenal. David Bouley, of Bouley, New York, made Filet Mignon au Citron, in tribute to Roger Verge, Daniel Boulud of Daniel in New York made a Lyon-style sausage with truffle and pistachio in tribute to Paul Bocuse, Michel Richard, of Citronelle, in Washington DC, made Grand Marnier Eclair, in tribute to Gaston LeNotre, Jean-Goerges Vongerichten made Egg Caviar in tribute to Louis Outhier, and on and on.
At some point Louis Outhier said to me, these cheeses are wonderful, but there is no bread! There is a bunch of baguettes over there, used a decorated tree, I exclaimed! Louis, immediately stood up and went to fetch a baguette along with superb fromage, cut it and, all smiles, shared it with his wife and me.
Among other celebrities, we chatted with Tim Zagat, who was solo, Gael Greene, food critic, co-founder and Chair of Citymeals-on-Wheels, Chef Charlie Palmer, Chef Jacques Torres, Chef Daniel Boulud who promised me to open a restaurant again in Houston, Shelton Wiseman, Gourmet Magazine food editor, Kathleen Turner, actress and Board member, who relished on the egg caviar, James Jondreau of Jim's Kitchen Radio Show, Beverly Stephen, Food Arts executive editor, and Richard Leong, Reuters correspondent.
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
Rockefeller Center
Monday, June 16, 2008
Before American chefs exploded onto the culinary scene, there were the masters who defined modern French cooking. On Monday, June 16, Citymeals-on-Wheels pays homage to the "crème de la crème" of the food world. Over 1,000 guests will indulge in an unparalleled feast prepared by some of America's greatest chefs, who will gather at Rockefeller Center to cook in honor of the legends who taught them their craft, with both classic recipes from the masters and the innovative cuisine of the new generation of stars.
Paul Bocuse (represented by his son Jêrome Bocuse), Gaston Lenôtre (represented by Lenôtre), Pierre Troisgros (represented by his son Claude Troisgros), Marc Meneau, Louis Outhier, Jean Jacques Rachou, André Soltner, Jean Banchet, André Daguin, Pierre Gagnaire.
Gérard Boyer, Fredy Girardet, Michel Guérard, Paul Haeberlin, Jacques Maximin, Alain Senderens, Roger Vergé
This will be a spectacular celebration of gastronomy to celebrate the spirit of generosity that allows Citymeals-on-Wheels to reach thousands of New York City’s homebound elderly. Last year’s event raised over $1.2 million, enough to provide more than 200,000 meals for the city’s invisible neighbors and sustaining generations of aging New Yorkers.
Gael Greene & the late James Beard, co-founders of Citymeals-on- Wheels
Rockefeller Center courtesy of Nick Valenti / Patina Restaurant Group & Tishman Speyer Realty
Susie & Kevin Davis, MF Global Ltd / Board, Citymeals-on-Wheels
Ninah & Michael Lynne, New Line Cinema / Board, Citymeals-on-Wheels
Laura & John Pomerantz, JJP Advisory LLC / Board, Citymeals-on-Wheels
Gourmet Magazine
(Houston, Texas) On Monday, March 17, 2008, the Culinary Institute LeNôtre, at the occasion of its 10 year anniversary, hosted the 2008 Alain LeNôtre Open - an American Culinary Federation sanctioned competition.
Fifty-three students and professionals entered in three categories: Pastry/Confectionery, Show Pieces, and Ice Carving, with $ 7,000 in prize money offered by the Culinary Institute and its generous sponsors. More
(Houston, Texas) On Monday, March 17, 2008, the Culinary Institute LeNôtre, at the occasion of its 10 year anniversary, hosted the 2008 Alain LeNôtre Open – an American Culinary Federation sanctioned competition.
Fifty-three students and professionals entered in three categories: Pastry/Confectionery, Show Pieces, and Ice Carving, with $ 7,000 in prize money offered by the Culinary Institute and its generous sponsors.
“I am so proud of our students and Chef/Instructors!” exclaimed Marie LeNôtre. “Our goal was to display the artistry of culinary students and professional chefs from all over Texas, and give them exposure nationally through our website. By creating this event, we gave a chance to 19 of our students who volunteered to compete”.
A total of 250 chefs, culinary students, and sponsors were present; 33 chef students and 20 professional chefs competed. In all, 4 gold medals, 6 silver, and 22 bronze were given by the judges. In addition to the medals 13 competitors received a total of $6,200 in prize money.
The Texas Chefs Association Houston Chapter director, Diane Larsen, was there to admire the artistic work of professional and student chefs from all over Texas. “Culinary students are the future of our industry”, said Chef Larsen. “My chefs/mentors supported me as a student – now it’s my turn. One of my goals is to offer ongoing support and mentorship to all Houston culinary students. Any collaboration with Alain and Marie LeNôtre is a joy because of their devotion to students and to the advancement of culinary education”.
The panel of executive chef judges spent 5 hours judging, critiquing, and rewarding the winners. Everyone was amazed by such dedication and generosity of their time. The chef judges - Fritz Gitschner, Bernard Urban, Charles Carroll and Darrin Aoyama are outstanding personalities with page after page of National and International awards and gold medals of their own.
Patti Bernard, a first-time student competitor, said, “The judges really took their time to critique each student’s work. Even though my occasion cake was the last entry required, Chef Carroll gave me all the time I wanted”. Another first-time competitor, Lillie Sternes said, “The individual critiques were so thorough – I have a much better idea of what not to do next time”. Scott Kelly, silver medal winner (and soon-to-be LeNôtre graduate), said, “Chef Fritz’s critique of my cake was awesome, but also I learned something new from every other competitor”.
After the awards ceremony a buffet reception, designed by the Culinary Institute’s Culinary Art Director Chef Kris Jacobs, was served. Alain LeNôtre students prepared a cutting edge buffet of little plates and amuse bouches - classic French cuisine, reinterpreted for the 21st century.
Alain LeNôtre, as the master of ceremony, warmly congratulated all the competitors who drove from as far as Dallas, Austin and Corpus Christi to Houston, some were from other schools.
He pointed out, “The two $1,000 first prize winners have several things in common. First (Gina Theffo gold medal category wedding cake) is a graduate from the Culinary Institute and is now very successful in her cake business she opened in Austin. Second, Gianni Santin, silver medal in sugar centerpiece, is a graduate of Ecole LeNôtre Paris, the school that I created with my father, Gaston, 37 years ago in France. Gianni Santin is also very successful in Dallas where he climbed from the chef patissier position to executive chef de cuisine at the famous Crescent Hotel”.
Alain LeNôtre students did very well in this competition winning 3 silver medals out of 5 and 11 bronze medals out of 13!
Alain LeNôtre concluded the medal ceremony by saying, “All together the sponsors, the competitors, the Instructors, the guest chefs, and the judges, are gifts of God. Together let’s continue changing lives one chef-student at a time”.
All the judges and guest chefs encouraged Alain LeNôtre to replicate this great event every year. Alain agreed and next year the Alain LeNôtre Open will feature more categories and a live special chef competition for everyone to watch.
Order photos of the event from Davis Photo.
(Houston, Texas / November 15, 2007) Chef-Author Michel Richard, in town for a food demonstration and book signing, found time in his hectic schedule to have lunch with his old friends Alain & Marie LeNôtre. Talk quickly turned to Chef Richard’s need for young culinary talent. With several new restaurants in the works, Chef Richard is searching for passionate and eager chefs to fill his open positions. Knowing the LeNôtre family history, he knew of no other place than the Culinary Institute LeNôtre to find the quality and skills he is looking for.
Chef Richard began his culinary career at the young age of 14 as an apprentice in a restaurant-patisserie in Champagne, France. Three years later he moved to Paris and began working under the tutelage of the highly regarded Master Pastry Chef Gaston LeNôtre at the LeNôtre Bakery. His creativity and passion did not go unnoticed and he quickly moved up the ranks. In 1975, Chef Richard moved to the United States and the rest is history. After a brief stay in Santa Fe, New Mexico, he moved to Los Angeles and opened his own patisserie. The success of the pastry shop allowed him to open his first restaurant, Citrus, in 1987. In the same year of its opening, Citrus was voted ‘The Best Restaurant in the United States’ by Traveler’s Magazine. In 1989, Chef Richard opened Citronelle, similar to Citrus only with a more elegant ambience, followed by Bistro M in San Francisco and two more Citronelle locations in Baltimore and Philadelphia. In 1994, Chef Richard opened another Citronelle in Washington DC. In 1998, he began a two million dollar renovation and moved from Los Angeles to Washington DC to focus all of his efforts on this location. He continues to astound people with his innovative culinary creations and his passion has never waned.
Chef Richard has received numerous awards and accolades throughout his career. In 2002, Chef Richard received dual honors - never before achieved - from Restaurant Association Metropolitan Washington for ‘Best Chef of the Year’ and Best Fine Dining Restaurant of the Year’. In 2001 and 2006, Gourmet Magazine listed Citronelle on its Top 20 Restaurants in the Country. His most recent accomplishment was receiving the James Beard Outstanding Chef 2007 Award.
Alain LeNôtre pledged to Michel Richard to direct to him some of his best chef-students from his pool of 110 attending students. With such great contacts, no wonder the Culinary Institute LeNôtre reached a 90.9% employment rate for students enrolled in its diploma program – Cuisine – in 2006.
After weeks of preparation pastry students Tamara Atkins, Lacey Wall, Jack Clayton, Jeffery Simon, Marianne Keller, Gloria Fritzenschaft and Yasmeen Husain-Raza participated in their first ever pastry competition. Along with their chef, Philippe Richard, the students spent hours preparing their pastillage and sugar showpieces.
Glazier Foods hosted the competition and several chefs from the American Culinary Federation were in attendance to judge the competition.
Despite one near disaster and two fatal disasters, the students still came out on top! Gold medals were awarded to Gloria and Jeffery, a silver medal was awarded to Marianne and the bronze medal to both Tamara and Yasmeen for their showpieces. Marianne also took home a bronze medal in the wedding cake category. Jack and Lacey both received high honors and were awarded certificates. Jeffery took first place overall winning $500, Gloria took second place overall winning $250 and Marianne third place, winning $150!
Against the odds, team Culinary Institute LeNôtre put on a stunning performance at the ACF Central Regional Competition in Milwaukee representing Tex. After driving 20 hours straight from Houston to Wisconsin packed in a van full of equipment, the team members arrived exhausted yet determined.
Balancing a heavy schedule of school, work and practice sessions, the students performed their recipes ad nauseum for 3 months, rehearsing each step to complete their dish before the required time limit. A last minute cancellation by their previous coach threatened to halt the competition, but Chef Fritz Gitschner of the Professional Chefs Association of Houston, Texas came to the rescue and stepped in and provided them with invaluable assistance and guidance. Along with Chef Bernard Urban and Chef Ben Fonbueana as mentors, and a donation for travel expenses from the Texas Chefs Association of Houston, the team found renewed stability and were able to continue their pursuit.
Team Captain Annel Ochoa, Jose Quiroz, Tom Castillo, Lucas Volker, and Joseph Herrera are a dedicated group of young aspiring chefs who faced many unexpected obstacles along the way, but never gave up. Competing amongst 11 teams, they came home from Milwaukee with a Silver Medal.
The January 2007 Ben E. Keith Food Show was a smashing success! In the novelty cake category Diana Recio captured the silver medal and Christylee Board earned a certificate. Valerie Evans and Thomas Sherman both obtained bronze medals in the Petits Fours category. Mr. Sherman also won a bronze medal in the platted dessert category. Chef Instructor Philippe Richard also took home a silver medal for his beautiful sugar piece. Finally Alumnus Gina Theffo triumphed, taking gold in the wedding cake category and winning the $1000 prize for Best of Show! Congratulations students, chef instructors and alumni.
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.
The Culinary Institute LeNôtre has earned high marks in educational concepts and delivery and was approved by the American Culinary Federation’s Educational Assurance Program on November 2, 2006. This Program validates the level of educational quality embedded in specialized culinary art educational and training programs.
See the approval letter from the ACF.
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.
Read more
The Culinary Institute LeNôtre has been approved by the Texas Higher Education and Coordinating Board to teach two Associate Degree Programs, since June 2006: one in Culinary Arts and one in Baking and Pastry Arts. We remodeled the campus to add classrooms, equipment, and a Learning Resource Center/Library with a full-time Student Services Manager for internships and job placement.
The AAS programs have two shifts, morning and evening. Designed as “Fast Track”, just 14 months, they are less expensive than other schools because of our low overhead, and offer the maximum possible credit hours. To receive more information, e-mail admission@ciaml.com, or better come and visit the school and have lunch with us the next time you are in Houston, Texas.
