Due to the ordering of ingredients, we ask that you please register
before 3:30 pm the Wednesday before each class.

*October, November & December 2019, there is no minimum of students required per class
Junior Chef Club Special Offer: $100
(1 junior chef club class + 1 chef club Cuisine or Pastry class)
CHECK OUT OUR LE CHEF CLUB CLASSES

Pastry: Chef Lee Ben Shoshan

Gingerbread Neapolitan: Layers of butter rum spiced Bavarian cream sandwiched between sheets of flaky puff pastry and vanilla eggnog flavored whipped cream, topped with powdered sugar.

Cuisine: Chef J.R. Thomas

Tired of seeing the same food at your tailgating parties? Come let Chef J.R. expand your skills for your next event!!! Deviled crab salad, andouille-shrimp burger sliders, bacon-peanut brittle.

Pastry: Chef Jacques Joly

“International Delicacy”

Coconut tapioca: a delicious and healthy desert made with coconut milk and small pearl tapioca. Chocolate samosas: A very popular Indian snack! Fried or baked pastry with sweet filling. Pineapple tea cake.

Cuisine: Chef Pascal

Seafood Paëlla from Valencia (seafood & chicken). Spanish tortilla (vegetarian and chorizo).

Pastry: Chef Philippe Harel

Regal your family on Sunday morning by making from scratch and baking your own French croissant and pain chocolate.

Cuisine: Chef Jean

Jumbo lump crab cakes with mango relish, Beef Wellington with Port wine truffle sauce, Paume Dauphine

Pastry: Chef Francis Grosse

Chocolate Bonbon: Prepare for the winter season by making your own chocolate candy.

Wine: Charelle Grant

Wine from the South of France: Red, White and Rosé.

Pastry: Chef Philippe Dege

Tiramisu- Classic and Revisited: Traditional Italian mascarpone and coffee cheesecake and a more modern variation with cherry and lime.

Cuisine: Chef Jean Moyssan

Lobster bisque, chicken scallopini with marsala mushroom sauce, homemade fresh pasta.

Pastry: Chef Jacques Joly

Churros: A traditional Spanish or Portuguese treat! Fried pastry served with three different chocolate and fruit-based dipping sauces.

Cuisine: Chef Jean Moyssan

New England clam chowder, lobster Thermidor, thyme scented risotto.

Pastry: Chef Lee Ben Shoshan

Pecan Pie Bread Pudding: Enjoy the flavors of pecan pie in a creamy and delicious bread pudding.

Cuisine: Chef Jean Moyssan

Thanksgiving Theme Butternut squash soup, brined and honey-glazed roasted turkey, homemade cranberry relish, Yukon gold potato casserole.

Pastry: Chef Philippe Harel

Crêpes: Have fun and learn how to make crêpes with different fillings.

Pastry: Chef Francis Grosse

French Buche de Noël: Special Christmas cake, Biscuit roulade buttercream decorated with meringue.

Cuisine: Chef Jean Moyssan

Oyster Rockefeller, salt crusted prime rib with bordelaise sauce, chestnut mashed potatoes and green bean casserole.


For more information about Le Chef Club and gift cards please contact
Helen Ball: (713)358-5074 or hball@ciaml.com
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Cuisine or Pastry Class

Cuisine or Pastry Class: 9:30am – 1:00pm

Come enjoy a hands-on, interactive class. End with a generous tasting and a nice glass of wine. And leave the clean-up to us! We provide the ready ingredients and tools; bring only your appetite! Learn from our professional chefs that make CULINARY INSTITUTE LENOTRE® second-to-none in the USA!

You will receive:

How much does it cost?
$70 per class

Chef Club

For more information about Le Chef Club and gift cards please contact Helen Ball: (713)358-5074 or hball@ciaml.com

World of Wine

Wine Class: 3:30pm – 6:00pm

At our tastings, we will explore a different wine region of the world and you will enjoy a sommelier designed experience wit tastings from Australia and New Zealand, South Africa, West Coast America, South America, and a region of France. Bring your family and friends along and experience our Collegiate atmosphere with the ease of a small group, sampling some of the best wines the world has to offer along with our delicious breads and cheeses!

How much does it cost?
$70 per class

World of Wine

For more information about Le Chef Club and gift cards please contact Helen Ball: (713)358-5074 or hball@ciaml.com