“Today the Gaston LENOTRE Scholarship committee awarded $24,000 to nine students including a $7,000 award to Kevin Avery. Since its creation in 2001, this is the first time that our committee decided to go that high in awarding. Qualified GLS students at the CULINARY INSTITUTE LENOTRE can aspire now for more aid.“The Culinary Institute Lenotre students listed below recently applied to the Gaston LENOTRE Scholarship and were awarded the following:

Kevin Avery | $7,000.00

Alisha Swain | $3,000.00

Melissa Howell | $3,000.00

Sparkle McPherson | $2,500.00

Gabrielle Acosta | $2,500.00

Katie Prince | $2,000.00

Mary Brewton | $2,000.00

Vanessa Tristan | $1,600.00

Orlando Santiago | $600.00 

We encourage you to apply to the Gaston Lenotre Scholarship as it is a great opportunity!”

Par  Lorraine Talbot

 2 May 2019

Bonjour Café
20829 Kingsland Boulevard, 77450 Katy
tel:832 974 4687

Plus d’info

Arnaud Acaries n’est pas né dans la pâtisserie. Paradoxalement, c’est au Texas que ce Rochelais a découvert l’art des douceurs sucrées. Il ouvre dans quelques jours une pâtisserie française « Bonjour Café » à Katy.

Cette nouvelle enseigne française offrira à sa clientèle une large palette de gâteaux traditionnels mais aussi des compositions très modernes réalisées par Arnaud Acaries. Ce jeune homme de 31 ans a fait ses classes à l’institut Le Nôtre à Houston avant de devenir le chef pâtissier sous les ordres du chef Bruno Gallou au restaurant La Villa. Avec lui, il apprend comment mettre en assiette, approfondir les goûts ou les saveurs dans une cuisine traditionnelle.

L’arrivée à La Villa d’un nouveau chef, Kevin d’Andrea, va bouleverser ses méthodes. Les nouvelles technologies et les siphons font leur entrée dans l’univers de sa cuisine. « L’introduction à une cuisine moderne m’a permis de me lancer dans des constructions d’entremets avec des nouvelles saveurs. Cela m’a libéré et certainement ouvert de nouveaux horizons », explique Arnaud Acaries.

A dix-huit ans, c’était déjà l’envie de nouveaux horizons qui l’avait décidé à quitter La Rochelle en s’enrôlant sur un coup de tête dans l’armée pour trois ans. L’appel du large et l’envie de découvrir le monde l’emmènent à Saint Martin dans les Caraïbes où il rencontre sa femme texane qui arrive à le convaincre de la suivre. « De petits boulots en petits boulots, j’ai découvert la pâtisserie et ce fût comme un déclic. J’ai envie de partager cet art culinaire qui raconte notre histoire. D’une réalisation classique à une création contemporaine, j’offre de l’émotion. Je me suis moi-même découvert », explique-t-il. Sa vision de la restauration le pousse ainsi à se lancer et à devenir son propre patron. « A Houston, il y a la possibilité pour un jeune chef français de se dévoiler. Les Américains ont une grande capacité d’adaptation» souligne-t-il.

Le nouvel établissement  servira  une trentaine de couverts au petit déjeuner et au déjeuner. Outre les éclairs, les tartes et les entremets, la carte proposera deux desserts à l’assiette, c’est-à-dire des gourmandises plus travaillées à base de fruits exotiques ou de pétale de rose. Mais Arnaud Acaries veut aller plus loin en lançant un concept de restauration à domicile  salé et sucré. « La créativité dans l’activité traiteur me permettra de m’exprimer au niveau cuisine avec des plats classiques mais avec une toucheexpérimentale et moderne. C’est aussi une manière pour m’exprimer de façon artistique », renchérit ce cuisinier passionné de gastronomie.

Si le succès est au rendez-vous, d’ici cinq ans, Arnaud Acaries envisage d’ouvrir une seconde pâtisserie-salon de thé, mais cette fois-ci à Houston, plus luxueuse et haut de gamme pour une clientèle plus exigeante. D’ici là, et pour rester créatif, le jeune chef pâtissier entend bien continuer à s’éduquer culinairement avec des stages proposés par des grands chefs spécialisés en chocolat, en pâtisseries et en sauces. «Je continuerai à me renouveler et à partir à travers le monde pour apprendre et à découvrir de nouvelles sensations».

Age: 41

Hometown/ current city: Houston

Course of study: Cuisine diploma

Program you graduated from: Elite Diploma de Cuisine from the CULINARY INSTITUTE LENOTRE

Graduation year: 2019

Job: Owner of SMC Catering Company

Personal motto: “Never quit on yourself and always follow your passion. You’ll never know where it’ll take you! “

Chef inspiration: My earliest memory of wanting to be a chef came when I made bread for my family at the age of 6. My mom dad & brother we’re all gathered around and there was pure excitement.  That’s when I realized that food is a celebration!

Prior to culinary school: I obtained a degree from the University of Houston BBA in entrepreneurship, and an employee in Corporate America for a while but always felt drawn back to the culinary field. 

Most important thing I’ve learned from CIL: The artistry of food is so inspiring! You’re only limited to your imagination. From conception to implementation, it’s just amazing to see what can be done.

Lab experience: Being able to connect with my team daily gives me so much more confidence and makes me feel as if I’m as valuable part of something greater.  My team and I have a great time together and work like a well-oiled machine.

Post graduation: To completely redefine what SMC Catering is capable of doing. To implement the awe inspiring techniques & ideas from world class chefs is very exciting.

Best food experience: Being part of a catering team that catered a wedding at which Michelle Obama, Sasha Obama, Attorney General Eric Holder, the mayor of D.C., Atlanta & more was truly the highlight of my culinary career. I’ve also catered for the Houston Texans Organization, as well as being featured on KPRC Houston, the WB Channel 39 Houston, Fox 26 with Isiah Carey,& as a food consultant & food stylist by the TLC Network.

Favorite food &beverage: Mediterranean is my favorite because it encompasses so many different flavors from various regions due to the proximity of the countries in that area.  Fresh fish, fresh produce all lend to the beauty and simplicity of great food for me.  Malbec, Shiraz & Pinot Noir wines are my favorite!

Best meal: Wow I simply cannot limit the wonderful local & global experiences I have had!  I know that they have all encompassed great people, food prepared with love & care and fantastic wine.

Favorite restaurant in Houston: We are so privileged to have a global meltdown pot that you can go to an upscale fine dining restaurant one day and go to a local establishment with a few threadbare chairs and still have a fabulous experience. But Nobu ,Masraffs, Phoenecia are all gems!

Website: SMCCatering.com

For its 20th birthday, the CULINARY INSTITUTE LENOTRE® received two beautiful birthday presents from: 

• “NICHE.COM“ ranked us #1 in America. They rank all colleges in the U.S from nursing, computer science, art, international relations, religious study, etc. Their ranking is based on rigorous analysis of academic, admissions, financial, and student life data from the US Department of Education, the US Census, the FBI and the students and alumni surveys. 
• “COLLEGECHOICE.NET” ranked us Best Culinary Arts Degree. They craft their rankings by using proprietary methodology, based on advanced metadata aggregation and analysis. 

The CULINARY INSTITUTE LENOTRE® deserves to be number one also thanks to its: 

• Flexible schedule with three shifts per day to choose from (week of four days). 
• 85% “hands-on” kitchen lab classes. 
• Life-long matching assistance to Alumni. 
• Lowest student-chef ratio of 12 to one average. 
• Students not having to clean pots and pans. 
• Meal tasting classes daily. 
• 15 full time top notch international chef instructors. 
• Students recreation longes with free pastry, tea, coffee and fruit bar. 
• Employees stockholders.

Alain & Marie Lenotre.
A Legendary Name for your Culinary Arts College

Alain and Marie Lenotre are the founder of the CULINARY INSTITUTE LENOTRE® in Houston. The Lenotre family is regarded as one of the greatest culinary name of France. In 1975 Alain Lenotre, created the chef school, Ecole Lenôtre, in Paris. He developed the Lenotre Pastry Shop franchise internationally.

He is a certified pastry chef, candy maker, and Ice Cream Maker. From 1972 until 1982, he was the General Director of Lenotre Paris. 

In 1998, the couple opened the international, CULINARY ART INSTITUTE LENOTRE® in Houston. In 2019, it was RANKED NUMBER ONE CULINARY ARTS COLLEGE IN AMERICA.

In 2010 Alain was awarded by the French Government with the Order of Merit. 

Alain volunteers generously to many French associations in Texas. Also in 2018, Alain was honored with the medal of the French Senate.

Marie is the author of “Appetites”, a charming memoir that recounts her love story with Alain and their struggles establishing their institute in the United States. The book also illuminates the saga of the Lenotre in French culinary history.

Marie Lenotre was appointed director of CULINARY INSTITUTE LENOTRE® when it opened in 1998. Understanding the importance of education for aspiring chefs, Marie Created the Culinary Endowment & Scholarship in 2001 to help deserving students thrive in a culinary career. It was renamed the Gaston Lenotre Scholarship in 2009 as a tribute to Alain’s father, who passed away that same year. The fund has disbursed almost $1 million in tuition scholarship to date.  

Together, Alain and Marie Lenotre have brought the traditions and excellence of the Lenotre family to the USA, helping young man and women pursue their dreams.

Tears of joy were seen on stage, smiles all around, and with great enthusiasm, we are proud to say congratulations to our new CIL Alumni! With inspirational speeches given by our own students and after months of hard work, it was finally time to say farewell to our 110th graduating class.  It is our honor to welcome our students on this new journey as a Chef and to remind them our doors are always open for you. Visit us, let us know how things are going and if you need work, remember, we offer lifetime job placement assistance!

Congratulations everyone and thank you for making this day special!

See our graduation gallery

Cy-Fair High School senior Sara Mendez hugs her mother after winning first place in the Advanced Culinary division of the CFISD Cupcake Battle for her black forest cupcake. Mendez won Best Presentation the previous two years before earning first place at the competition, held Jan. 11 at the Berry Center.

Jan. 14, 2019—Mia Campos of Cypress Falls High School and Sara Mendez of Cy-Fair High School won first place in their respective competition divisions at the third annual CFISD Cupcake Battle, held Jan. 11 at the Berry Center.

The entire competition featured more than 50 entries from 12 CFISD high schools. Industry professionals from Johnson & Wales University’s College of Culinary Arts, CULINARY INSTITUTE LENOTRE®, Acosta Food Service, as well as current and retired culinary teachers from neighboring school districts joined CFISD staff members in serving as judges for the competition. The judges graded the cupcakes for overall taste and design, while other categories included Best Cake, Best Frosting, Unique Flavor, Most Technical Technique and Best Presentation.

Falls High School junior Mia Campos poses next to the KitchenAid mixer and other prizes she won after placing first in the Culinary I division of the third annual CFISD Cupcake Battle for her orangedreamsicle cupcake.

Culinary students prepared cupcakes the week leading into the competition at their home campuses and set them up at the Berry Center to be judged. Top-three places were awarded in both the Advanced Culinary Arts (second-year students) and Culinary I categories. Winners received prizes including KitchenAid mixers, cupcake pans, cake decorating kits and other seasonal items donated by partners H-E-B and Randall’s.

Mendez, a senior, placed first in the Advanced Culinary division with her black forest cupcake. Cy-Fair High School junior Noah Jasikfinished second with his carrot cupcake, while Cypress Ridge High School senior Patrick Billette placed third with his Boston cream cupcake.

“It was very unexpected,” Mendez said. “I’ve won presentation awards two years in a row, so this is a big improvement for me. I didn’t think my cupcake would stand out from all the others in the Advanced group that competed.”

Norma Elletson of the CULINARY INSTITUTE LENOTRE® was among the judges for the third annual CFISD Cupcake Battle, held Jan. 11 at the Berry Center. She was joined by industry professionals from Johnson & Wales University’s College of Culinary Arts and Acosta Food Service, as well as current and retired culinary teachers from neighboring school districts and CFISD staff members. The cupcakes were judged for overall taste and design, while other categories included Best Cake, Best Frosting, Unique Flavor, Most Technical Technique and Best Presentation.

Campos, a junior, placed first in the Culinary I division with her orange dreamsicle cupcake. Cy-Fair sophomore Jasmine Porterfinished second with her Samoa mocha cupcake, while Cypress Ridge junior Brenda Eguizabal placed third with her cinnamon pecan cupcake.

“This is really encouraging,” Campos said. There are a lot of traditional activities and the academics, but these competitions go to show that you can literally do anything you want to do. If you want to be a baker, you can achieve that and this program pushes you to do what you love.”

More than 50 entries comprised the third annual CFISD Cupcake Battle, held Jan. 11 at the Berry Center. Competitors in both Culinary I and Advanced Culinary Arts (second-year students) participated in separate categories, with cupcakes judged for overall taste and design in addition to subcategories for best cake and frosting among others.

The following Culinary I students won subcategory awards:

• Best Cake – Fairrelle Laymon, Cy-Fair (lemon supreme cupcake);
• Best Frosting – Victoria Jones, Cypress Woods (peanut butter cupcake);
• Unique flavor – Dalayna Fridge, Cypress Lakes (berry cobbler cupcake);
• Most Techincal Techinque – Eileen Irvin, Cy-Fair (red velvet cupcake);
• Best Presentation – Makayla MacPherson, Cypress Ranch (chocolate raspberry cupcake).

“Every year, these students continue to step up their games,” said Mark Williams, career and technical education (CTE) coordinator. “We had 50-plus cupcakes and with the flavors and styles – it was amazing what the kids were able to do. They never cease to amaze me. I’m fortunate to have this group of students and teachers.”

Winners at the third annual CFISD Cupcake Battle were (from left) Cypress Ridge junior Brenda Eguizabal (Culinary I division third place); Cypress Woods senior Victoria Jones (best frosting); Cypress Lakes sophomore Dalayna Fridge (unique flavor); Cypress Falls junior Mia Campos (Culinary I division first place); Cypress Ranch junior Makayla MacPherson (best presentation); Cypress Ridge senior Patrick Billette (Advanced Culinary division third place); Cy-Fair sophomore Jasmine Porter (Culinary I division second place); Cy-Fair junior Fairrelle Laymon (best cake); Cy-Fair senior Sara Mendez (Advanced Culinary division first place); Cy-Fair senior Eileen Irvin (most techincal technique); and Cy-Fair junior Noah Jasik(Advanced Culinary division second place).

Cypress Ranch High School junior Makayla MacPherson earned Best Presentation for the chocolate raspberry cupcake display at the third annual CFISD Cupcake Battle.