Thiago Quir

Rio De Janeiro, Brazil 
Area of Study: Cuisine

FUN FACT ABOUT YOURSELF

FAVORITE PART OF BEING A LENOTRE STUDENT

“The hands-on classes, you have no reason to not learn a new thing every single class.”

FAVORITE CLASS

“It is hard to pick one because I enjoy most of them but I love making fresh pasta.”

FUTURE CAREER PLANS

“I have so many!! But definitely to open my own restaurant so I can express who I am as a Chef and to introduce Brazilian Cuisine to this beautiful City of Houston.”

We love to showcase the achievements and successes of our alumni. Take a minute to check out this story.

Alumni: Matthew Shaw
Hometown: Beeville, Texas
Year of Graduation: 2001 & 2011

What inspired you to become a chef?

For most of my adult life I have had a passion for food prep, presentation and for the pleasure of using food as a medium to bring together family, friends and colleagues. It began in my mother’s humble country kitchen and has blossomed into a profession I am proud to have membership within.

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

Now that I am in charge of my own galley (kitchen), I have the opportunity to teach those just starting in the culinary field within the Coast Guard what I learned at CIL. From “mise en place” to knife skills, to classical and contemporary culinary techniques. Everyday I refer back to my training that I obtained withCIL over 15 years ago!

Any memorable moments as a student?

Returning to CIL in 2011 for an Associates degree, delivering the commencement speech as the Gold Magna Cum Laude graduate for my class, and then being given a scholarship to stage in Paris by Alain and Marie LeNotre. 

Any words of wisdom for students?

A culinarian’s learning process never stops. There will always be a challenge to overcome and a skill set to refine.

To be featured in our next Alumni Spotlight follow the link and complete our form! https://forms.gle/xEZAFEKcmPtusbjY7

Every term we gather in our amphitheater for food, music, games and to celebrate our students achievements. In this moment of celebration, we recognize a Student of the Term from Cuisine, Pastry and Hospitality & Restaurant Management. Our Level 4 Pastry students also showcase themed cakes for all students and staff to vote for their favorite. It’s fun all around!

Theme & Cake Winners: This term’s theme was, of course, Mardi Gras! The student services department went all out with the decorations and the cakes were decorated in true carnival fashion.

This year the Gaston Lenotre Scholarship Foundation hosted its 19^th Annual Champagne & Chocolate Gala.  The gala, which took place on Valentine’s Day in the illustrious River Oaks Country Club, is the only fundraising event of the year for the nonprofit.All of Houston’s most esteemed Francophiles came out in their black tie attire. The night began with a stunning performance from traditional French Cancan dancers leading into the meal prepared by Head Chef Charles Carroll. 

    Dessert was provided completely by the CIL pastry department with the most spectacular buffet of macarons, bon bons and petit fours.  The evening consisted of both silent and live auctions, providing ample time for the generous guests to be even more generous! Included in the auction were a sunset cruise for 15 on Bill King’s yacht, and a 1 week stay at the Lenotre beach villa in Pietrosella, Corsica.  Two CIL Alumni auctioned off their catering services for a private party of 8 as well.  Students and chefs worked together for weeks preparing spectacular chocolate sculptures that also went up for auction during the gala. The gala was a complete success raising over $150,000 for the Gaston LeNotre Scholarship fund.