MISSION STATEMENT
The Alain & Marie LeNôtre Culinary Institute aspires to provide beginners and professionals the best possible innovative training or continuing education in the culinary arts through intensive "hands-on" training, low student/teacher ratio, educational classes set in a pleasant atmosphere, and challenging its "chef students" to learn a maximum in a minimum amount of time.
THE PROGRAM
The Alain & Marie LeNôtre Culinary Institute offers two programs in Cooking and Catering, and in Baking and Pastry. All classes are taught 90% hands-on by trained professional chefs with a maximum of 15 students per teacher in Level I classes, 12 students in Level II classes and no more than 10 students per teacher in Level III classes. Students may attend morning classes from 8am to 3pm Monday to Friday (30 hours of lab per week) or evening classes from 6pm to 10:30pm three evenings a week (15 hours of lab work per week). In addition weekly classes are available for busy professionals or amateurs.
PROGRAM HISTORY
The LeNôtre name is well known throughout Europe and the United States for quality French pastries. The family is considered the leading baker (patisserie) and caterer in France. Alain LeNôtre's parents, Gaston and Colette founded LeNôtre Paris in 1952, where Alain served as General manager for 10 years. Alain created and developed the renowned Parisian Ecole LeNôtre, one of the world best's best chef retraining school. The formula the Alain & Marie LeNôtre Culinary Institute has incorporated into its program is derived from the Ecole LeNôtre, which has an outstanding 29 years of proven success since its creation. Although the Alain & Marie LeNôtre Culinary Institute is not affiliated with the Ecole LeNôtre, it applies those principles that made Ecole LeNôtre the most famous and best French school in the world.
PROGRAM SUPPORT & SPONSORSHIP
The American Culinary Federation as Continuing Education Hours approves all programs offered at Alain & Marie LeNôtre Culinary Institute toward certification.
Alain & Marie LeNôtre Culinary Institute offers early discounts, sponsors' discounts and scholarships in partnership with various organizations.
For application or information, please contact the Alain & Marie LeNôtre Culinary Institute at:
(888) LENOTRE or visit our Web site at
www.lenotre~alain~marie.com
or email us at lenotre@wt.net
The USDA is projecting the fall US potato harvest at 373.5 million hundredweight, 8.3% less than last year and the smallest crop since 1991. The fall Idaho potato harvest is estimated at 114.9 million...
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Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
