Sous Chef de Cuisine
Michael Benavides.
Sous Chef de Patisserie
Leticia Garza, Virginia Hinojosa, Tony Nguyen, Melissa Rapp, Tracy Wheat.
Sous Chef in Culinary Arts Specialty in Cuisine
Mark Soto, Vanh Lienvongkot.
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Abigail Akindele.
Associate of Applied Science in Culinary Arts
Beatrice Carrillo.
Congratulation to all students
Sous Chef de Cuisine
Sous Chef de Patisserie
Tatiane Campedelli, Juliana Gregory, Robin Nieland, Brianna sales, Luz Maria Sarmiento, Nancy Villarreal, Patti Bernard.
Sous Chef in Culinary Arts Specialty in Cuisine
Gary Mularski, Daniel Sanchez, Stephen Ngao.
Sous Chef in Culinary Arts Specialty in Baking and Pastry
April Garrison.
Associate of Applied Science in Culinary Arts
Tiffany Woods, Cyrus Caclini, Lucas Volker.
Associate of Applied Science in Baking & Pastry Arts
Sara Nagy, Cyrus Caclini, Lucas Volker.
Congratulation to all students.
The Fifty Eight / Fifty Ninth Graduating Students are:
Sous Chef de Cuisine
Ralf Rodriguez, Jeannette Gutierrez, Lorraine Jones, Adam Matusz, Rodolfo Rojas, Severiano Escamilla, Keith Moderski.
Sous Chef de Patisserie
Elizabeth Balderas, Sarah Crump, Robert Q. Johnson, Jillian Orr, Joycelyn Sim, Krystine Miller.
Sous Chef in Culinary Arts Specialty in Cuisine
Robert Mangel, Matthew Boesen, Juan De Leon, Amalia Pferd, Krystine Miller, Dana Zadow, Marlon Barao, Juan Gomez.
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Rafaella Albuquerque, Amy Cabrera, Veronica Valenzuela, Jennie Leverett, Joy Dakessian.
Associate of Applied Science in Culinary Arts
Christian Bravo, LaTara Jeffers, John Eason, Diana Melgar, Elisabeth Havens, Kenneth Johnson, Sasicha Goodwin.
Associate of Applied Science in Baking & Pastry Arts
Amber Jez, John Eason, Elisabeth Havens, Phillip Le.
Congratulation to all students.
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.
(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.
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.
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 Alain & Marie 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 Alain & Marie 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.
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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.