In France, cuisine is part of the “Beaux-Arts” (Beautiful arts), like music or architecture. There is a National Academy of Cuisine as well as “L’Academie Francaise,” the ultimate French academy of literature (which continues to update the modern French dictionary). To facilitate the duplication of culinary “chefs d’oeuvres” (masterpieces), the French were the first to codify their culinary art (recipes, menus, services, décor and appellation). The evolution of these codifications for the last 300 years had three main periods:
-Classique Codification, Antonin Careme, 18th Century
-Methodique Codification, Auguste Escoffier, 20th Century
-Contemporary Codification, Paul Bocuse, Gaston Lenôtre, Michel Guerard, Roger Verge, etc., 21st Century
Many recipes from each of these three categories are taught in the CULINARY INSTITUTE LENOTRE® in Houston, Texas. The fundamentals of cuisine and baking have to be mastered before you can develop your own personal or regional style.
A CHOICE OF CULINARY AND MANAGEMENT TRAINING PROGRAMS
CULINARY INSTITUTE LENOTRE® provides a flexible ongoing teaching schedule to allow students to attend on a ten-week term basis (or in cycles of 10, 20, 30 or 40 weeks). Chef-students may also complete our three Associate of Applied Science (A.A.S.) degrees in baking and pastry arts, in culinary arts or in hospitality and restaurant management. Each A.A.S. offers at least three electives opportunities including hotel, Lenotre sommelier or management. All the courses can be taken by the week, enrollment permitting. Lab classes are from Monday to Thursday with a choice of three shifts: morning, afternoon and evening.
PROFESSIONAL TRAINING FACILITIES
The CULINARY INSTITUTE LENOTRE® occupies 38,000 square feet in two modern free-standing buildings complete with a student tasting auditorium to train their taste buds, two student lounges, ten kitchen and pastry labs, and an amphitheater for Lenotre sommelier classes, demonstrations and graduation. The Institute’s Boutique offers a large variety of top quality tools, uniforms and schoolbooks. A library and seven academic and computer classes are additional features of our student services.Ten Reasons to Love Us
“The discovery of a new dish does more for the happiness of mankind than the discovery of a new star.”
– Jean Anthelme a.k.a. Brillat-Savarin (1755-1826), politician and French Gastronome
“The ultimate compliment to the savvy diner is to be invited in the kitchen.”
– Adam Gopnik, The New Yorker
The CULINARY INSTITUTE LENOTRE® in Houston, Texas, is a close-knit community that trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality workers.