The Culinary Institute Lenôtre (CIL) is an American private culinary school located in Houston, Texas, and was founded in 1998 by Alain Lenôtre, son of the acclaimed French pastry chef Gaston Lenôtre (1920 - 2009), and his wife, Marie Lenôtre.
The school is specialized in culinary arts, baking & pastry arts, hotel & restaurant management and sommelier. The institute offers associate degrees and diploma as well as continuing education programs for professional and recreational cooking classes for non-professionals.
The school also operates an onsite restaurant that doubles as a training application environment for its students: Le Bistro.
In 2017, the Culinary Institute Lenôtre has been named part of the 22 Best Culinary Schools in the US by FSR Magazine.
The school colors (Blue and Red) refer to the school's French Legacy.
Video Culinary Institute Lenôtre
History
The Culinary Institute Lenôtre was founded in September 1998 in Houston, Texas by the chef Alain Lenôtre and his wife Marie Lenôtre.
Alain Lenôtre and his father, Chef Gaston Lenôtre who was known as the pope of the French pastry, first created a culinary school in France in 1971 : Ecole Lenôtre Plaisir. After moving to Houston,TX in the early 1980s, Alain and Marie Lenôtre founded the Culinary Institute Lenôtre.
The institute celebrated its 100th graduation in March 2017 by holding a National Symposium on Pastry Arts
Maps Culinary Institute Lenôtre
Organization and Administration
The Culinary Institute Lenôtre is an employee-owned school governed by a 11 advisory board composed by: Chef Charles Carroll, Diane D'Agostin, Randy Fournier, Fritz Gitschner, CMC, Thomas Preuml, Claire Smith, Mary Grace Gray, Sandra Alonzo Shafer, Ernest Pekmezaris, Ruffy Sulaiman and Dr. Dominic A. Aquila. The College president is Mr. Alain Lenôtre.
The Culinary Institute Lenôtre's faculty number is approximately 14 academics teachers and 13 Chefs-instructors.
Academics
The Culinary Institute Lenôtre offers professional accredited programs and continuing education programs as well. All programs are ACF and World Association of Chefs' Societies accredited.
Degree programs
The Culinary Institute Lenôtre offers 3 professional programs in Cuisine, Baking & Pastry and Hospitality & Restaurant management. Each degree programs includes a 10 weeks practicum.
Other programs and courses
The Culinary Institute Lenôtre also offers non-degree seeking continuing education programs in advanced artistic skills of pastry décor, cuisine, baking & pastry or sommelier. The college also offers recreational classes for non-professional.
Le Bistro
Le Bistro, previously known as Kris Bistro, is the in-house Culinary Institute Lenôtre's student-run training restaurant. Created in 2011, students have the possibility of doing their practicum at Le Bistro to get a hands-on training in a real restaurant. Le Bistro is a French gourmet restaurant.
Student Body
The Culinary Institute Lenôtre has approximately 400 students at all-time.
Events
Champagne & Chocolat Gala
Since 2001, Marie Lenôtre organizes the Champagne & Chocolat Gala to raise funds for the Gaston Lenôtre Scholarship Foundation. Since 2001, the foundation has distributed over $750,000 in scholarships.
2017 National Symposium on Pastry Arts
On March 6, 2017, the Culinary Institute Lenôtre organized the 2017 Lenôtre National Symposium on Pastry Arts to celebrate the 100th graduation. The event gathered approximately 120 professionals of the Pastry Arts industry to attend discussions and network. Chef Roland Mesnier, former White House Executive Pastry Chef, and Chef Charles Carroll, Past President of world of Association of Chef's society, made special speeches. Beside the speeches and discussions, an ACF accredited chocolate showpiece competition was held, eight professional competitors and 16 students competed on the theme of the 100th graduation. The first prize was won by Nicolas Blouin, a French Pastry Chef from Dallas.
References
Source of the article : Wikipedia
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