Category Archives: Alumni Testimonials

marylin o

Alumni Spotlight: Marilyn Ontiveros

First Name/Last   Marilyn Ontiveros
Current City   Houston, Texas
Course of Study   AAS in Culinary Arts
Graduation   2018

Good evening! My name is Marilyn Ontiveros and I am proud to be a current student and an alumnus of CULINARY INSTITUTE LENOTRE®.
I am a single mother of 3 with 2 grandchildren (no they don’t all live with me, thank God!). In October of 2015, I decided to go back to school to do what I have always dreamed of, becoming a Chef. I was so impressed with the staff at the CULINARY INSTITUTE LENOTRE® and their caring attitude that I decided that this was wonderful institution where I wanted to go.

When I first started, I worked 2 jobs at the same time to make ends meet, which they usually didn’t and still don’t. With rent, a vehicle payment, food, utilities and school tuition plus having a special needs child, makes everything overwhelming and difficult.
I graduated in March 16, with an Associate degree in Culinary Arts. I started working, at a fast pace for The Post Oak Hotel, and within 2 weeks, I had a heart attack, at the age of 52. April 1st, 2018 I had a double bypass surgery. By the time I was out of the hospital, my mother had a heart attack too, April 12 and then passed away April 16.
But I am now back to work for Aramark at NRG Center 3 days a week. Two days a week I attend CULINARY INSTITUTE LENOTRE® again for my second associate’s degree, in Hospitality and Restaurant Management, so that I move up the ladder a little.
Whether you know it or not your generous donation helped my dream of becoming a Chef come true. I received a Scholarship for $5000 and I would like to thank you from the bottom of my heart for this wonderful opportunity. My mother passed knowing I achieved my dream, because of you.
Thank You!!!

martinlowe

Alumni Spotlight: Martin Lowe

First Name/Last   Martin Lowe
Hometown   Brooklyn New York
Current City   Houston, Texas
Course of Study   Diploma in Culinary Arts
Graduation   2015

Personal Motivational Motto
Kaizen.   Japanese for “Continuous Improvement”

What’s your story?

After many years of working at the same place, I needed a change in my life and becoming a chef appealed to me. I love to cook and create new dishes, so to me, the next logical step was to take classes and learn proper techniques and to expand my culinary repertoire. While looking at different schools, I instantly, knew CIL was the place for me the minute I walked through the doors. CIL had a family like feeling, and every other school I looked into seemed cold and not personal. After graduation, I worked at Le Bistro (the restaurant inside the institute). I worked there for a year or so and left to open my own business, a food truck called The Fork & Truck with an eye on expanding.

What inspired you to become a chef?

Making people happy with my food is what inspires me as a chef. Seeing a smile on someone’s face when they take the first bite is the ultimate reward for a job well done.

How would you describe the impact of your courses at CIL on your daily life?

While at CIL I was introduced to wonderful ingredients that I never heard of or never tried before, and I currently use some of these exotic ingredients on my truck hoping that I can help our customers try something new or step out of their food comfort zone.

Any memorable moments as a student?

Every day at CIL was memorable. There are two moments that stand out the most, and still to this day, stand out, the first is the day I met my girlfriend on the first day of Pastry class, and the other is when Mr. Lenotre handed me my diploma, shook my hand and called me Chef.

Do you have any projects in mind or in action?

Currently, I am working on trying to increase exposure of The Fork & Truck, with an eye towards expansion in the future.

Would you like to share an anecdote or recipe with us?

Here is a tip: Instead of noodles when making lasagna, substitute egg white crepes. It is a great way to cut calories and to add protein to the dish.

nickey price moore

Alumni Spotlight: Nickey Price-Moore

Who are you? 

First Name/Last  Nickey Price-Moore
Hometown  Houston, TX
Current City  Houston, TX
Course of Study  Applied Science Degree in Baking and Pastry
Year of Graduation   2011

“There is no sincerer love than the love of food- George Bernard Shaw”

What inspired you to become a chef? How was your journey to becoming a chef? 

Before I enrolled into Culinary School, I worked in retail sales and at a customer service call center. I drove by the CULINARY INSTITUTE LENOTRE® for 10 years. Each time that I passed it I would say to my kids, “I’m going to school there one day.”. I chose the Culinary Institute Lenotre because it had more to offer than the other schools. The curriculum was hands on, the Chef-instructors have lived all over the world and they brought that knowledge to the classroom.

My inspiration to become a chef came from 2 people, first, my grandmother Inetta “Kitt” Hall. She was one hell of a cook, she loved to feed people. She cooked for several families in the River Oaks and Tanglewood area. She was a “pinch cooker” she would never give me a pricise recipe, and my food never came out right. It wasn’t until I attended culinary school that I was able to learn the Art of “pinch cooking”. I can create food that taste like hers because I remember how it tasted. She passed away on my birthday 18 years ago which I think is a reminder for me to keep cooking. The second person is my Aunt Marie “Aunt Ree” Ingram, who was a pastry chef. I remember sitting under her kitchen table as a little girl watching her create sugar flowers, wedding cakes and homemade teacakes. She was a cook for the airlines.

What is the best memory you have as a student?

Elheme Elezi goes above and beyond to take care of the students at CIL. She is one of the reasons I stayed in school. She encouraged me to keep going, even when things got hard. Chef Manny helped deepen my love for food. He is very passionate and loves to teach those who are eager to learn. Since I have graduated, I’ve been able to call Chef Manny to discuss my career moves and to ask for advise; he is still my mentor to this day.

Do you have any projects in mind? 

I am making vegan Thanksgiving dinners for my clients to take with them when they visit their relatives homes. They will not have to worry about whats in their food.

Any words of wisdom or advice for our students? 

  1. Work hard
  2. Study recipes
  3. Don’t quit!
  4. Find the best kitchens to work in
  5. Volunteer for school functions, you will learn a lot

ALUMNI_YAMILA

Yamila Orrego, Chef Owner of Lovie Bakery

After graduating in October 2017 from our Elite Diplome de Patisserie in Pastry Arts, Gold Summa Cum Laud, Alumna Yamila Orrego opened her own bakery in early 2018. From her engineering career in the oil industry, to opening Lovie Bakery, Yamila never ceases to delight and astonish us!

Name   Yamila A. Orrego
Hometown   Buenos Aires, Argentina
Current City   Houston
Course of Study   Elite Diplome de Patisserie
Year of Graduation   2017

Live a life where you can help others and everything else will work out just fine.

What is your story?

I am a graduate engineer from the University of Buenos Aires and have worked 17 years in the oil industry in various countries around the world before settling down in Houston in 2008.  During the 2016 recession, I decided to take a break and take a non-degree 10 weeks baking course. But it turned out I liked it so much that I just couldn’t stop. I then enrolled in the whole program and graduated in October 2017. During my internship at a local bakery specializing in wedding cakes, I realized there was more demand that Houston was able to fulfill. I took a few months to get organized, networking and practicing, practicing and practicing some more! Finally, I launched my business, Lovie Bakery, in early 2018. I still have a long way to go, learn and create! Giving the best of myself every day is definitely what keeps me going. I am also intrigued to see how my passion for baking and the business around it will develop.

What did you do before culinary school? Why did you choose CIL? 

I was an engineer working in the oil industry, sitting in an office all day! Now I never sit! Well, only sometimes early in the morning or late at night! I remember when I still had a corporate job, I use to daydream about taking a year off and going to France to become a pastry chef. At that time I had no idea there was a French school right here in Houston!

 What inspired you to become a chef? How was your journey to becoming a chef?

My passion for baking. I have always baked from an early age along with my mother. My mother would never measure her ingredients; in fact, she never even owned a scale! Her cakes were delicious but my engineer mind would tell me having a scale was probably the right thing to do!

How would you describe the impact of your courses at CIL on your life?

I loved the ambiance in the school, the students, and the chefs. It is really fun and motivating. What I appreciated the most was being in a room with people doing what they really like! I have never experienced that in corporate life!

What is the best memory you keep from the school?

Level 1 & 2 with Chef Yann Migault. He taught me the basics of everything and what it meant to be a professional pastry chef. He once had me redo pastry cream 3 times!  Another time I finished icing a cake and it wasn’t perfect but I told him it was “good enough” and there was nothing else I could do with it. I went to look for something in the refrigerator and when I came back I saw he had messed up all my buttercream on top of the cake. He then told me “yes, you can do something else with it, you can redo it!” And I did. And it turned out perfect!!!

I also have great memories of the students I met in my class. We helped each other a lot and had lots of fun. I am hoping these friendships will last a lifetime.

What are your future projects?

Growing my business to do more than just baked products.

What is your signature dish, the one you love the most and why?

Fraisier. I just love the combination of mousseline cream and strawberries. And I add my personal touch to it when I decorate it.

Any words of wisdom or advice for our current and future students who dream of a success story like yours?

If you are really passionate about baking don’t give up even if you think you don’t have the right skills, you will eventually. It takes time and lots of hard work. If there is something you can’t do right, practice one hundred times and you will get it right! Learn from the best, read, read and read some more! Watch videos, use social media, follow great chefs, take courses and be focused!

From macarons to celebration and wedding cakes, her wonderful creations will leave you speechless! Have a look at Lovie Bakery!

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Brittney Gil

Brittney Gil, from an Internship in France, a job in Alaska and now in Houston

 

Based on your course of study, what has been your inspiration to follow this path?

When I would go to mexico, my friends are from mexico city, so I got to see a lot of diff types food I didn’t see here. That’s when I really starting liking cuisine and I would come back and it wouldn’t taste the same. I want to learn how to make it, I would ask my mom who’s a great cook and who I look up to.

Was the culinary arts your original career path? How has the journey been?

First I was doing accounting, something completely different, then something happened. This is when I decided its time to go for what I want. I enjoy it! Its given me the opportunity to travel different places I never imagined like France & Alaska. Being in the kitchen is kind of rough but once you get to it, its going to give you a lot. Specially here, you can learn really good techniques and later on you just change the ingredients.

During my time at CIL I did my internship in France at St Jean De Monts in 2016. I really liked going outside to the market and being able to choose the products. The quality of the food was another of my favorites. I really enjoyed what I got to eat like the seafood since its one of my favorites. Also, baguettes or just a chocolate croissants, it was very different from here, everything was very fresh.

During the internship I got to work more on my sauteing and of course the language, its another culture! After the internship I came back here, finished and graduated in December. I got a call, one of my friends had recommended me to work in Alaska. I went and worked in a moving train, you can see the view of everything. I got to see a lot of sockeye salmon , reindeer sausage, it was very nice , I enjoyed. It was a beautiful place, a lot of nature and nice to get out and go hiking.

Right now, I came back and am working at Alice Blue, a restaurant in the Heights. I just got back so I’ve only been there for a couple of months. I came back and its still cold so that’s good.

What would you say to students interested in studying at CIL or any advice?

If you really have the passion and you really want it, its not always going to come out right the first time, you are going to mess up but if you have a Chef here to help you to fix the recipe and have the motivation, one bad day doesn’t mean the other day has to be like that.

You have really good chefs to take you there, pay attention. One of my chefs had told me don’t compare to yourself students, compare yourself to your teacher and I feel like you have to be by them if you really want this.

What are your future goals?

I would like to work with one of my favorite chefs like Maximo or Rene, where I feel like I made it. I know I still have to have more experience because Cuisine takes time , its not like in 2-3 years your going to learn all of it, but you can take so much out of it and make it happen, that’s what im trying to do.