About Us
“Bonjour, Bienvenue, Bon Appetit”
-by Alain Lenotre, founder of the Culinary Institute Lenotre®

Cuisine is a feast. There is pleasure, art and magic in cooking and baking. Pleasure first, in reading a good recipe, then in preparing it, tasting it, and serving it. And pleasure is even greater when it is shared. And what better way than of a cooking school to share the pleasure of cooking?

The story of Culinary Institute Lenotre began in Houston in 1998, when my wife Marie and I decided to start what would be the adventure of our Life. We designed Culinary Institute Lenotre to welcome beginners of every age and background, as well as professionals of all levels, looking to enhance their skills and resumes. Through hands-on, low student/teacher ratio courses, our ‘chef-students’ would learn a maximum number of recipes and “tours de main” (feats of skill) in a minimum amount of time.f

Since 1998, our faculty and staff have worked continuously to evolve the curriculum and expand the facilities. We now have 2 buildings, including our restaurant, Le Bistro, where professional culinary arts students gain real-world experience.

We are proud of who we are and we want to remain faithful to our Mission Statement from the early years. If you have a culinary project in mind or simply are curious, come visit us. We will be happy to show you around and perhaps help you make your Passion your Profession.

Chef’s hat on, let the feast begin!
THE FRENCH CUISINE IS RECOGNIZED AS AN ART

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 of masters 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

The Culinary Institute Lenotre provides a flexible on-going teaching schedule designed 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 Sciences (A.A.S.) Degrees in Baking & 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 the Lenôtre sommelier classes, demonstration, 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.
THE FRENCH CUISINE IS RECOGNIZED AS AN ART

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 of masters 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.
“The ultimate compliment to the savvy diner is to be invited in the kitchen.”- Adam Gopnik, The New Yorker

“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
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