Le Chef Club

Le Chef Club Class Options

For questions, group reservations, please contact Alicia at or 713-358-5055.

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

Classes are not refundable, but gift certificates are available if cancellations are necessary.

  • Cuisine or Pastry
  • Junior Chef

Cuisine or Pastry Chef Club

9:30 a.m. – 1 p.m.

Come enjoy a hands-on, interactive class. End with a generous tasting and a nice glass of wine and leave the cleanup 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 US!

You will receive:

  • Chef Toque (Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • CULINARY INSTITUTE LENOTRE® Certificate

$70 per class

Junior Chef Class

9:30 a.m. – 1 p.m.

Enjoy a unique experience in cooking or baking (for children from 7 to 14 years).
Coached by a chef, you and your child together will learn to make recipes adapted to all palates! This allows you to share a moment together and learn cooking techniques adapted to the youngest chef.

$50 per class
Special Kid/Parent Price: $100 (One Chef Club class for adult, one Junior Chef Club for a kid)

CHECK OUT OUR CHEF CLUB CLASS SCHEDULE

January 8th

Cuisine Chef Club: Chef Paul Mason
Escargots in Profiteroles with wild Mushrooms and Pernod. Lamb Champvallon with Zucchini Provencale

Pastry Chef Club: Chef Philippe Dege
Crispy Napoléon Mille Feuille made with flaky inverted Puff Pastry and its Vanilla Pastry cream

Junior Chef Club: Chef Lee Bon Shoshan
Chocolate chunk and sugar cookies

Register Here
January 22nd

Cuisine Chef Club: Chef J.R Thomas
Super Bowl Food. Devil Crab Dip, Andouille Shrimp-Burger, Bacon-Peanut Brittle

Pastry Chef Club: Chef Philippe Harel
Grand Marnier and Chocolate hot soufflé: Easy Home made soufflés to impress your guest

Junior Chef Club: Chef Francis Grosse
Macarons: Make your own French macarons with different shapes, fillings and colors

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February 5th

Cuisine Chef Club: Chef Pascal Lucas
Crab cake Rockefeller, Chicken Chasseur with Pilaff Rice

Pastry Chef Club: Chef Francis Grosse
Valentine’s Day Macarons: Make your own French macarons with different shape, fillings and colors

Junior Chef Club: Chef Philippe Harel
Holy Crepes

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February 19th

Cuisine Chef Club: Chef Jay Jones
Pan seared Halibut, White Truffle Oil Risotto, Beurre Rouge

Pastry Chef Club: Chef Lee Ben Shoshan
Sunday Brunch sweet blintzes filled with a variety of fillings: Cherry-Apple, Whipped Cheese, & Gooey Chocolate

Junior Chef Club: Chef Philippe Dege
Brownies with Vanilla Ice Cream

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March 5th

Cuisine Chef Club: Chef Stephanie Lamour
Plant based ricotta cannelloni and Caponata sauce

Pastry Chef Club: Chef Philippe Dege
Buttermilk Pancakes, Belgium Waffles and Beignets: Served with a side order of Maple Syrup and Fruit jam.

Junior Chef Club: Chef Lee Ben Shoshan
Lemon Tart

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March 19th

Cuisine Chef Club: Chef Paul Mason
Fresh Artichoke bottom with Red pepper and Garlic Chantilly. Salmon filet with braised Cucumber lemon and dill

Pastry Chef Club: Chef Philippe Harel
Crepes: Have fun and learn how to make crepes with different fillings

Junior Chef Club: Chef Francis Grosse
My little turtle bread

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April 9th

Cuisine Chef Club: Chef Jay Jones
Crab Cakes, Fennel and watercress Salad

Pastry Chef Club: Chef Lee Ben Shoshan
South of the Mississippi Mud Pie: chocolate-pecan crust, decadent chocolate praline filling, & sweet vanilla chantilly cream topped with shaved chocolate flakes

Junior Chef Club: Chef Francis Grosse
Carrot Cupcake

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April 23rd

Cuisine Chef Club: Chef Pascal Lucas
Tortilla Espagnola, Paella Valiencia (Seafood & Chicken)

Pastry Chef Club: Chef Philippe Dege
Tiramisu Cake: From the traditional served into a dish with mascarpone and a Lady finger and coffee flavor to a modern twist served on a plate with cherries and crispy tuile to enhance

Junior Chef Club: Chef Lee Ben Shoshan
Marble Cake

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May 7th

Cuisine Chef Club: Chef Paul Mason
Smoked Salmon crepes Bressane with green Mango salad, Duck aiguillettes served with Black currents Braised thighs

Pastry Chef Club: Chef Philippe Harel
Croissants, chocolates croissants: Regal your family on Sunday morning by making your own French Croissants and Chocolates Croissants

Junior Chef Club: Chef Philippe Dege
Chouquettes

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May 21st

Cuisine Chef Club: Chef Sebastien Bonnet
Preparing for BBQ Season, Pork Ribs, Tex-Mex Roasted Corn Salad, Apple slaw, Potato Salad, Rubs and Sauces

Pastry Chef Club: Chef Francis Grosse
Macarons: Make your own French macarons with different shapes, fillings and colors

Junior Chef Club: Chef Lee Ben Shoshan
Chocolate Roulade with Strawberries

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June 4th

Cuisine Chef Club: Chef Jay Jones
Moules Marinieres, Frisee Salad with lardons and poached eggs

Pastry Chef Club: Chef Lee Ben Shoshan
Texas Icebox Cheesecake: creamy & rich “no-bake” cheesecake in a crumbly graham crust, topped with cinnamon sugar toasted pecans, salted caramel, and fudgy ganache ribbons

Junior Chef Club: Chef Philippe Dege
Tiramisu

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June 18th

Cuisine Chef Club: Chef Pascal Lucas
Potato and leek soup, chicken Basquaise and Basque style Pilaff Rice

Pastry Chef Club: Chef Philippe Dege
Strawberry and Rhubarb Pie. This summer classic is a staple of any Pastry kitchen.

Junior Chef Club: Chef Francis Grosse
Brownies with Vanilla Ice Cream

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July 9th

Cuisine Chef Club: Chef Stephanie Lamour
Stuffed Calamari in Black Ink sauce, Chicken Waterzooi

Pastry Chef Club: Chef Philippe Harel
Different fruit tarts: Almond pear tart, Apple pie, Lemon tart

Chef Club Junior: Chef Lee Ben Shoshan
Strawberry Mousse cake

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July 23rd

Cuisine Chef Club: Chef Kirby Smith
Petite omelette Fine herbs, Sauce Maltaise. Roast Pork Boulangere with glazed roots vegetables

Pastry Chef Club: Chef Francis Grosse
Pound cake: Summer time -Travel time -Enjoy making 5 different kind of travel cake

Junior Chef Club: Chef Philippe Dege
Banana Bread

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August 6th

Cuisine Chef Club: Chef Sebastien Bonnet
J.R’s favorite Salad, Blackened Groupe and Crab Grits

Pastry Chef Club: Chef Lee Ben Shoshan
German Desserts: Streuselkuchen (Cinnamon coffee Cake) – Traditional coffee cake with cinnamon streusel ribbons and crisp streusel topping. Lebkuchen (Glazed Gingerbread Cookies) – Chewy and crispy gingerbread drizzled and dipped with decorative white icing

Junior Chef Club: Chef Francis Grosse
Tiramisu

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August 20th

Cuisine Chef Club: Chef Jay Jones
Sushis. An Assortment of Maki, Nigiri, California rolls and Sashimi

Pastry Chef Club: Chef Philippe Dege
Churros – Vanilla sauce – Chocolate sauce – Berry coulis: Well known Spanish churros presented as a bite size for the afternoon tea

Junior Chef Club: Chef Lee Ben Shoshan
Baked apples + pastry cream

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September 10th

Cuisine Chef Club: Chef Pascal Lucas
Chicken Tikka Masala, tandoori chicken, with naan bread and mango chutney

Pastry Chef Club: Chef Philippe Harel
Crème brulee and floating island

Junior Chef Club: Chef Philippe Dege
Oreo cheesecake

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September 24th

Cuisine Chef Club: Chef Kirby Smith
Pasta Party with Alfredo and Carbonara

Pastry Chef Club: Chef Francis Grosse
Snack time: Madeleines, Scones, Financiers. School is back: Make for your kids the best snack ever.

Junior Chef Club: Lee Ben Shoshan
Poire belle Helene

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October 1st

Cuisine Chef Club: Chef Paul Mason
Chicken Shu Mai, Scallion Civet and Pineapple sweet and sour sauce

Pastry Chef Club: Chef Lee Ben Shoshan
Hill Country Shortcakes: Buttery lemon shortcakes piled high with creamy ricotta filling and citrus-spiced berry compote

Junior Chef Club: Lee Francis Grosse
Flan Parisian

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October 15th

Cuisine Chef Club: Chef Kirby Smith
Wild Mushroom Fondue with Pesto Grilled Bread. W.G Crab cake with Granny Smith Apple Slaw, Jalapeño-Cilantro Aioli

Pastry Chef Club: Chef Philippe Dege
Ginger Bread or Pain d`Epice as snacking for Tea time or any time of the day. If you love spices those are not to be missed.

Junior Chef Club: Lee Francis Grosse
Banana Bread

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October 29th

Cuisine Chef Club: Chef Jay Jones
Red wine glazed Duck, Pomme purée, Baby Carrots

Pastry Chef Club: Chef Philippe Harel
Baguettes: French Bread, Learn how to mix, shape and bake your own bread

Junior Chef Club: Chef Philippe Dege
Halloween cupcakes

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November 5th

Cuisine Chef Club: Chef Stephanie Lamour
Peas soup, Beer brisket and pickles Red Onions. Pommes Dauphines

Pastry Chef Club: Chef Francis Grosse
Chocolate Bonbon: Discover the art of making molded chocolate bonbons filled with ganaches.

Junior Chef Club: Chef Lee Ben Shoshan
Strawberry Mousse cake

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November 19th

Cuisine Chef Club: Chef Sebastien Bonnet
Wild Mushroom Fondue with Pesto Grilled Bread, W.G Crab Cake, Granny Smith Apple Slaw, Jalapeno-Cilantro Aioli

Pastry Chef Club: Chef Lee Ben Shoshan
Pecan Pie Bread Pudding: Enjoy the flavors of the pecan pie in a creamy and delicious bread pudding

Junior Chef Club: Chef Philippe Dege
Chocolate Bonbons

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December 10th

Cuisine Chef Club: Chef Paul Mason
Christmas Delight

Pastry Chef Club: Chef Philippe Dege
Chrismas cake “buche”: Biscuit roulade butter cream decorated with meringue

Junior Chef Club: Chef Francis Grosse
Raisin cocktail style

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Alicia

Alicia

Admissions advisor