Contact: Alain LeNotre
7070 Allensby St. Houston, Texas 77022
USA
Ph: 713-692-0077
Fax: 713-692-7399
Year Established
1998
Accreditation
Nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology
Admission Months
Year-round
Total Enrollment
296
Courses
Restaurant cooking, catering, professional baking/pastry, breads, ice cream, chocolate, sugar, decor, international topics, guest chefs
Student/Teacher Ratio
10:1
Tuition
Application fee:$100. Tuition:$7, for Level 1; $17,450 for Sous-Chef Program; $21,100 for Culinary Arts Program. Program-related fees include $1106.53 for culinary arts program; $769.60 for Sous-Chef de Cuisine Program; 810.47 for Sous-Chef de Patissier Program
Central Houston, 30 min from NASA Space Center, 1 hr from Galveston Island on the Gulf of Mexico
Program Description
Offered since 1998. Program calendar is continuous. 20–40-week diploma in Sous-Chef de Patissier. 20–40-week diploma in Sous-Chef de Cuisine. 30–60-week diploma in culinary arts.
The Wine Institute Department offers five intensive Professional Seminars. All five Seminars lasting five weeks, each with two hours of daily classes, were specifically designed to train career seekers and professionals involved in :
·Wholesalers and retail distribution (wine buyers, sales and marketing personnel executives)
·Hotels and restaurants ( bartenders, wait-staff, Maître D’s, Sommeliers, managers…)
·Caterers, event planners and personal Chefs.
·Journalists and food critics wishing to develop not only their knowledge of the world of wines but also their understanding of the specific terminology pertaining to the industry.
With the successful completion of each Seminar, a certificate will be issued. Seminars are taught by a French-trained team of wine experts.
School Description
Welcome to a "World Renowned Family of Chefs"
The LeNôtre name is well known throughout the world for quality French cuisine and pastry. The LeNôtre family was considered the leading patisserie, (baker), and caterer in France. The Culinary Institute Alain and Marie LeNôtre provides beginners and professionals with the best possible innovative training and continuing education in the culinary arts. The school offers two programs, at three levels of competency: beginners intermediate and advanced. A diploma is awarded after mastery of each level.
Learn from Master Chefs
Our team of internationally acclaimed faculty is composed of award winning French Master Chefs. The Master Chefs are not visiting Chefs for demonstration only; they teach here daily.
Chef Daniel Klein completed his apprenticeship training at the Centre de Formation des Apprentis in Strasbourg, France in 1978. He then worked under French Master Chef Fernand Mischler at L'Auberge du Cheval Blanc, a two-Michelin star restaurant, at several different restaurants in both France and London, at the 3 stars Michelin le Crocodile in Strasburg, Alsace…Chef Daniel has also worked in London, Hong Kong and Stockholm.
Chef Daniel came to the United States in August of 2000 and opened his own restaurant in Orlando. Chef Daniel Klein is currently employed at the Culinary Institute Alain & Marie LeNôtre as the Technical Director and head Cuisine Chef Instructor.
Chef Dominique Bocquier, Chef Instructor of Pastry, graduated from the University of Nantes with a degree in baking and pastry. He worked for Fauchon Relais Desserts etc., one of the premier pastry shops in Paris and held the position of Pastry Chef for La Grande Cascade, a famous restaurant with one Macaron Michelin in Paris. Chef Dominique is a member of Friends of the Cordon Bleu, Union Compagnonnique des Devoirs Unis Paris, and the American Culinary Federation.
Born in New York City and raised under french parents, Chef Rodolphe Loil started his culinary arts career at the age of 18 years old.
During his senior year of High School Chef Rodolphe began working as a Commis/Apprentis in the kitchen of Le Perigord, a French fine dining restaurant in midtown Manhattan under Chef Antoine Bouterin.
A year later Chef Rodolphe relocated to Orlando, Florida where he worked as a Garde
Manger/Entrementier for the Sheraton Plaza Hotel's fine dining French restaurant Le Gran Cru. In 1995 Chef Rodolphe attend a prestigious culinary university in Miami where he received his Associates in Science Degree in Culinary Arts. He worked at the Hotel InterContinental in Miami, then, opened a small French Cafe called the Oak Ridge Café in Orlando and a few years later, left the bistro and went to work for R.W.D Enterprises as the Executive Chef for Jason's Ristorante. Chef Rodolphe Loil has been a cuisine instructor at the Culinary Institute Alain and Marie LeNotre since April of 2002.
Sponsor Description
Proprietary institution with French curriculum
Faculty
Technical Director Alain LeNotre, 4 full-time (day courses) & 4 part-time (evening courses) French and European chefs rotating every 3 yrs
A Sommelier Conseil and A Oenologue
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