Martin Lowe

Alumni Spotlight: Martin Lowe

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First Name/Last   Martin Lowe
Hometown   Brooklyn New York
Current City   Houston, Texas
Course of Study   Diploma in Culinary Arts
Graduation   2015

Personal Motivational Motto
Kaizen.   Japanese for “Continuous Improvement”

What’s your story?

After many years of working at the same place, I needed a change in my life and becoming a chef appealed to me. I love to cook and create new dishes, so to me, the next logical step was to take classes and learn proper techniques and to expand my culinary repertoire. While looking at different schools, I instantly, knew CIL was the place for me the minute I walked through the doors. CIL had a family like feeling, and every other school I looked into seemed cold and not personal. After graduation, I worked at Le Bistro (the restaurant inside the institute). I worked there for a year or so and left to open my own business, a food truck called The Fork & Truck with an eye on expanding.

What inspired you to become a chef?

Making people happy with my food is what inspires me as a chef. Seeing a smile on someone’s face when they take the first bite is the ultimate reward for a job well done.

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

While at CIL I was introduced to wonderful ingredients that I never heard of or never tried before, and I currently use some of these exotic ingredients on my truck hoping that I can help our customers try something new or step out of their food comfort zone.

Any memorable moments as a student?

Every day at CIL was memorable. There are two moments that stand out the most, and still to this day, stand out, the first is the day I met my girlfriend on the first day of Pastry class, and the other is when Mr. Lenotre handed me my diploma, shook my hand and called me Chef.

Do you have any projects in mind or in action?

Currently, I am working on trying to increase exposure of The Fork & Truck, with an eye towards expansion in the future.

Would you like to share an anecdote or recipe with us?

Here is a tip: Instead of noodles when making lasagna, substitute egg white crepes. It is a great way to cut calories and to add protein to the dish

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