{"id":27241,"date":"2019-08-12T10:34:46","date_gmt":"2019-08-12T15:34:46","guid":{"rendered":"https:\/\/cilenotrestg.wpengine.com\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/"},"modified":"2026-01-08T13:37:46","modified_gmt":"2026-01-08T19:37:46","slug":"hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories","status":"publish","type":"post","link":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/","title":{"rendered":"HEC Par\u00eds entrevista a Alain Lenotre sobre el CIL para Alumni Stories"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Alain Lenotre ense\u00f1a la tradici\u00f3n culinaria francesa desde hace m\u00e1s de 20 a\u00f1os en Estados Unidos<\/p><\/blockquote>\n\n<p>Hijo del famoso pastelero Gaston LeNotre, Alain LeNotre tambi\u00e9n hered\u00f3 el talento de su abuela Eleonore, una de las primeras chefs francesas. Durante m\u00e1s de 20 a\u00f1os, Alain, junto con su esposa Marie, ha compartido sus conocimientos y habilidades en el INSTITUTO CULINARIO LENOTRE (CIL) de Houston, Texas. Mediante la formaci\u00f3n de estudiantes y el perfeccionamiento de chefs de todo el mundo en la excelencia de la cocina y la pasteler\u00eda francesas, el CIL garantiza la pervivencia del legado de LeNotre.  <\/p>\n\n<h3 class=\"wp-block-heading\" style=\"text-align:center\"><strong>Su Instituto celebr\u00f3 su vig\u00e9simo aniversario y recibi\u00f3 un gran premio el a\u00f1o <\/strong> pasado&#8230;  <\/h3>\n\n<p>Nos alegr\u00f3 mucho recibir un bonito regalo de la empresa Niche.com, que ocupa el primer puesto en el ranking de universidades culinarias de Estados Unidos. En esta ocasi\u00f3n, tambi\u00e9n descubrimos que ya hab\u00edamos sido nombrados por la empresa CollegeChoice.net como Mejor Grado Asociado en Artes Culinarias de Estados Unidos.  <\/p>\n\n<p>Hasta la fecha tenemos unos 300 estudiantes con 15 cocineros a tiempo completo, 13 de los cuales son franceses. Nuestros chefs tienen una media de 20 a\u00f1os de experiencia en el sector de la restauraci\u00f3n. El CIL ofrece cuatro programas de Diploma de \u00c9lite y tres programas de Grado Asociado. Todos los empleados, desde los pensionistas hasta el director, son accionistas y poseen actualmente el 22,7% del capital.  <\/p>\n\n<h3 class=\"wp-block-heading\" style=\"text-align:center\"> <strong>\u00bfQu\u00e9 significa hoy el saber hacer franc\u00e9s en Estados Unidos?  <\/strong><\/h3>\n\n<p>Ense\u00f1amos a nuestros alumnos que los or\u00edgenes de la alta cocina occidental se remontan a Francia. El vocabulario y las t\u00e9cnicas son franceses. Francia representa una civilizaci\u00f3n del bienestar, gracias a nuestra tierra, al saber hacer de nuestros artesanos y a nuestros vi\u00f1edos. Estamos muy orgullosos de ello. Tambi\u00e9n ense\u00f1amos la tradici\u00f3n francesa de la restauraci\u00f3n y la hosteler\u00eda. El 15% de nuestros estudiantes proceden de pa\u00edses distintos de Estados Unidos.  <\/p>\n\n<h3 class=\"wp-block-heading\" style=\"text-align:center\"><strong>\u00bfQu\u00e9 programa ofrece a los estudiantes?  <\/strong><\/h3>\n\n<p>El programa pr\u00e1ctico de Cocina tiene una duraci\u00f3n de 40 semanas e incluye un 75% de fundamentos de las t\u00e9cnicas de la alta cocina francesa, as\u00ed como recetas de grandes chefs, m\u00e1s un 25% dedicado a la cocina internacional.  <\/p>\n\n<p>Para la pasteler\u00eda, panader\u00eda, helader\u00eda, chocolate y decoraciones, de 40 a 50 semanas, el programa, es 90% franc\u00e9s. Tambi\u00e9n tenemos un restaurante, Le Bistro, dentro del Instituto, con un chef quebequ\u00e9s que acoge a los estudiantes que desean prolongar su aprendizaje con unas pr\u00e1cticas.  <\/p>\n\n<p>Este restaurante, dedicado a los estudiantes que van a hacer pr\u00e1cticas, nos permite presentarnos al p\u00fablico y ofrecer una experiencia real a los alumnos. Nuestro Instituto, el \u00fanico Instituto Culinario Franc\u00e9s en los Estados Unidos, est\u00e1 aprobado por el Departamento de Educaci\u00f3n Americano, ACCSC y TWC, lo que nos permite ofrecer a nuestros estudiantes extranjeros que buscan un Grado Asociado de 2 a\u00f1os un visado F1. Es interesante para nuestros estudiantes aprender el arte culinario franc\u00e9s en lengua inglesa con un coste inferior al que ofrecen las colegio universitarios culinarias privadas en Francia.  <\/p>\n\n<p><\/p>\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg\">Lea aqu\u00ed el art\u00edculo de HEC Par\u00eds en franc\u00e9s.  <\/a><\/div>\n\n<h1 class=\"wp-block-heading\" style=\"text-align:center\">Altavoz  <\/h1>\n\n<h3 class=\"wp-block-heading\" style=\"text-align:center\">Alain Lenotre  <\/h3>\n\n<p><em>  Es titular de un Executive MBA de CPA * Par\u00eds en 1981. Trabaj\u00f3 durante veinte a\u00f1os en la empresa familiar creada en Par\u00eds en 1957 por sus padres;Gaston y Colette. Director de pasteler\u00eda, cocina y restauraci\u00f3n, fundador de la Escuela LeNotre, luego director general adjunto de LeNotre Par\u00eds, encargado en particular del desarrollo de las franquicias LeNotre en el mundo. Responsable de la filial LeNotre en Dallas y Houston, dej\u00f3 la empresa familiar, vendida a Accor en 1984, para fundar con su esposa Marie en Houston una cadena francesa de pasteler\u00edas-cafeter\u00edas-catering, luego en 1998 la ha diversificado creando el Instituto Culinario Lenotre clasificado n\u00ba 1 en USA.<\/em> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alain Lenotre ense\u00f1a la tradici\u00f3n culinaria francesa desde hace m\u00e1s de 20 a\u00f1os en Estados Unidos Hijo del famoso pastelero Gaston LeNotre, Alain LeNotre tambi\u00e9n hered\u00f3 el talento de su abuela Eleonore, una de las primeras chefs francesas. Durante m\u00e1s de 20 a\u00f1os, Alain, junto con su esposa Marie, ha compartido sus conocimientos y habilidades [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":26713,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"give_campaign_id":0},"categories":[51],"tags":[],"class_list":["post-27241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-del-cil-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culinary Institute Lenotre<\/title>\n<meta name=\"description\" content=\"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os compartiendo sus conocimientos en EE.UU.\" \/>\n<meta property=\"og:description\" content=\"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/\" \/>\n<meta property=\"og:site_name\" content=\"Culinary Institute Lenotre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/culinaryhouston\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-12T15:34:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-08T19:37:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sarah Buschlen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah Buschlen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/\"},\"author\":{\"name\":\"Sarah Buschlen\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#\\\/schema\\\/person\\\/193f641d5c9286f69e900c0cf81a9487\"},\"headline\":\"HEC Par\u00eds entrevista a Alain Lenotre sobre el CIL para Alumni Stories\",\"datePublished\":\"2019-08-12T15:34:46+00:00\",\"dateModified\":\"2026-01-08T19:37:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/\"},\"wordCount\":661,\"publisher\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/HEC-Interview.jpg\",\"articleSection\":[\"Noticias del CIL\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/\",\"url\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/\",\"name\":\"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os compartiendo sus conocimientos en EE.UU.\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/HEC-Interview.jpg\",\"datePublished\":\"2019-08-12T15:34:46+00:00\",\"dateModified\":\"2026-01-08T19:37:46+00:00\",\"description\":\"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#primaryimage\",\"url\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/HEC-Interview.jpg\",\"contentUrl\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/08\\\/HEC-Interview.jpg\",\"width\":640,\"height\":640},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"HEC Par\u00eds entrevista a Alain Lenotre sobre el CIL para Alumni Stories\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/\",\"name\":\"Culinary Institute Lenotre\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#organization\",\"name\":\"Culinary Institute Lenotre\",\"url\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/Culinary-Institute-Lenotre-Logo.jpeg\",\"contentUrl\":\"https:\\\/\\\/culinaryinstitute.edu\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/Culinary-Institute-Lenotre-Logo.jpeg\",\"width\":400,\"height\":206,\"caption\":\"Culinary Institute Lenotre\"},\"image\":{\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/culinaryhouston\\\/\",\"https:\\\/\\\/www.instagram.com\\\/lenotre_school\",\"https:\\\/\\\/www.tiktok.com\\\/@culinaryinstitutelenotre\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/culinary-institute-lenotre\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/culinaryinstitute.edu\\\/es\\\/#\\\/schema\\\/person\\\/193f641d5c9286f69e900c0cf81a9487\",\"name\":\"Sarah Buschlen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g\",\"caption\":\"Sarah Buschlen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Culinary Institute Lenotre","description":"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/","og_locale":"es_ES","og_type":"article","og_title":"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os compartiendo sus conocimientos en EE.UU.","og_description":"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.","og_url":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/","og_site_name":"Culinary Institute Lenotre","article_publisher":"https:\/\/www.facebook.com\/culinaryhouston\/","article_published_time":"2019-08-12T15:34:46+00:00","article_modified_time":"2026-01-08T19:37:46+00:00","og_image":[{"width":640,"height":640,"url":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg","type":"image\/jpeg"}],"author":"Sarah Buschlen","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Sarah Buschlen","Tiempo de lectura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#article","isPartOf":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/"},"author":{"name":"Sarah Buschlen","@id":"https:\/\/culinaryinstitute.edu\/es\/#\/schema\/person\/193f641d5c9286f69e900c0cf81a9487"},"headline":"HEC Par\u00eds entrevista a Alain Lenotre sobre el CIL para Alumni Stories","datePublished":"2019-08-12T15:34:46+00:00","dateModified":"2026-01-08T19:37:46+00:00","mainEntityOfPage":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/"},"wordCount":661,"publisher":{"@id":"https:\/\/culinaryinstitute.edu\/es\/#organization"},"image":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#primaryimage"},"thumbnailUrl":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg","articleSection":["Noticias del CIL"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/","url":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/","name":"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os compartiendo sus conocimientos en EE.UU.","isPartOf":{"@id":"https:\/\/culinaryinstitute.edu\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#primaryimage"},"image":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#primaryimage"},"thumbnailUrl":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg","datePublished":"2019-08-12T15:34:46+00:00","dateModified":"2026-01-08T19:37:46+00:00","description":"Alain Lenotre lleva m\u00e1s de 20 a\u00f1os ense\u00f1ando y compartiendo sus conocimientos en Estados Unidos en el Instituto Culinario Lenotre.","breadcrumb":{"@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#primaryimage","url":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg","contentUrl":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg","width":640,"height":640},{"@type":"BreadcrumbList","@id":"https:\/\/culinaryinstitute.edu\/es\/hec-paris-entrevista-a-alain-lenotre-sobre-el-cil-para-alumni-stories\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/culinaryinstitute.edu\/es\/"},{"@type":"ListItem","position":2,"name":"HEC Par\u00eds entrevista a Alain Lenotre sobre el CIL para Alumni Stories"}]},{"@type":"WebSite","@id":"https:\/\/culinaryinstitute.edu\/es\/#website","url":"https:\/\/culinaryinstitute.edu\/es\/","name":"Culinary Institute Lenotre","description":"","publisher":{"@id":"https:\/\/culinaryinstitute.edu\/es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/culinaryinstitute.edu\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/culinaryinstitute.edu\/es\/#organization","name":"Culinary Institute Lenotre","url":"https:\/\/culinaryinstitute.edu\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/culinaryinstitute.edu\/es\/#\/schema\/logo\/image\/","url":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/04\/Culinary-Institute-Lenotre-Logo.jpeg","contentUrl":"https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/04\/Culinary-Institute-Lenotre-Logo.jpeg","width":400,"height":206,"caption":"Culinary Institute Lenotre"},"image":{"@id":"https:\/\/culinaryinstitute.edu\/es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/culinaryhouston\/","https:\/\/www.instagram.com\/lenotre_school","https:\/\/www.tiktok.com\/@culinaryinstitutelenotre","https:\/\/www.linkedin.com\/company\/culinary-institute-lenotre\/"]},{"@type":"Person","@id":"https:\/\/culinaryinstitute.edu\/es\/#\/schema\/person\/193f641d5c9286f69e900c0cf81a9487","name":"Sarah Buschlen","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/683f78e9e125c4fc8bcfefeba0404c470101a2dbbee857936fa3a36d24b2bc04?s=96&d=mm&r=g","caption":"Sarah Buschlen"}}]}},"wpmagazine_modules_lite_featured_media_urls":{"thumbnail":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview-150x150.jpg",150,150,true],"cvmm-medium":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",300,300,false],"cvmm-medium-plus":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",207,207,false],"cvmm-portrait":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",400,400,false],"cvmm-medium-square":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",600,600,false],"cvmm-large":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",640,640,false],"cvmm-small":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",95,95,false],"full":["https:\/\/culinaryinstitute.edu\/wp-content\/uploads\/2019\/08\/HEC-Interview.jpg",640,640,false]},"categories_names":{"51":{"name":"Noticias del CIL","link":"https:\/\/culinaryinstitute.edu\/es\/category\/noticias-del-cil-es\/"}},"tags_names":[],"comments_number":"0","_links":{"self":[{"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/posts\/27241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/comments?post=27241"}],"version-history":[{"count":0,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/posts\/27241\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/media\/26713"}],"wp:attachment":[{"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/media?parent=27241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/categories?post=27241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryinstitute.edu\/es\/wp-json\/wp\/v2\/tags?post=27241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}