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Every few months, the team at Le Bistro at Culinary School LeNotre chooses a different non profit organization to share profits with. For the month of June that organization was Icing Smiles, serving kids in all 50 states through a network of over 10,500 volunteer bakers and more than 50 volunteer administrative staff, Icing Smiles operates almost entirely on volunteer resources and works with over 200 partner organizations.
Le Bistro generously donated $1600 to the Icing Smiles organization through profit shares for the month of June. These much needed funds will help their volunteers buy supplies and travel necessities.
Icing Smiles is a nonprofit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
We understand that the simple things, like a birthday cake, are luxuries to a family battling illness. Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time.
At Culinary Intstitue LeNotre, we believe in the magic of food and the power it has to make moments last a life-time. Our Chefs and students would not be with us if they didn’t think that food can bring people together and build common ground.
Memories have magical powers. Long after the cake is gone, the memories linger – memories of the kindness of a stranger, of the art of the design, of the sweet smells of a special treat, of the smiles and laughs, of a normal childhood experience so often stolen from these children. These memories are why we say, “It is so much more than a cake.”
It was a joy for us to partner with such an amazing group of people!
Culinary Institute LENOTRE Alums celebrated with a bang – and formed a new CIL Alumni Association!
Last Saturday night a group of our alumni and staff from the Admissions and Career Services departments gathered for a night of networking, great food and a little bit of dancing! Alumni from the past 20 years of Culinary Institute LENOTRE history were invited for this inaugural meeting and they showed up in style!
Sherwin Laday and Willie Mike introduced the Culinary Institute LeNotre Alumni Association to guests and invited them to sign up for Board positions. Each one of our attendees showed interest in playing a key role in the board!
After some great hors d’oeuvre, announcements of the raffle winners (pictured above), and some words of wisdom from Alumni we wrapped up the evening and scheduled a meeting of the newly formed CILAA Board.
Our alumni are excited to hear this association is coming together and are already networking to create future events in and outside of campus!
Patricia Lopez, Career Services Manager
Stay tuned for more great news from our amazing CIL Alumni!
If you are a CIL Alumni and are interested in joining the association, please email Patricia Lopez at email@example.com.
Flag Ceremony is organized to honor our International Students and display their flags in the school
At the start of each new term, we gather for a short ceremony here at CIL to welcome our International students and present them with the flag from their Country. After a few pictures, a few words and laughs, and a celebratory glass of Champagne we display those flags in front of the school building for as long as that student attends. It’s our way of including and appreciating students from all over the world who study with our Chefs.
Thank you all for attending our Flag Ceremony this afternoon. CIL is honored that you have chosen our school to pursue your dream in the hospitality industry. Our school is nationally recognized because of students such as yourselves. On behalf of our school President and myself, I would like to wish you all a memorable student experience at CIL and a prosperous career.
Simply delicious. Wholesome Kitchen and Wholesome Pies bring a unique flavor to Generation Park and Lake Houston.
HOUSTON — The amazing amenities of Generation Park just keep getting better and better, and that most certainly includes the unique restaurants that are helping to put one of the Houston area’s fastest growing communities on the map.
Wholesome Kitchen and Wholesome Pies, Lake Houston’s newest joint-restaurant concept, announces its grand opening date of Thursday, June 6, 2019, at 250 Assay Street at Generation Park.
The grand opening celebration is open to the public from 5:00 p.m. to 9:00 p.m. On opening day, Wholesome Pies will offer half off pizza’s, half off appetizers, and drink specials at both restaurants.
Michael Collins, the name behind several popular establishments in the inner loop, including The Fish in Midtown, is the owner and operator of both Wholesome Kitchen and Wholesome Pies under the restaurant group name Wholesome Restaurant Group.
“We are excited and proud to provide two new unique restaurant concepts serving quality food and beverages in a comfortable environment,”
Chef Theyen Hoang is the Creator and Executive Chef of both concepts. Chef Hoang, a graduate of the Culinary Institute Lenotre in Houston, worked as a line cook at Café Annie, learning from Chef Robert Del Grande and perfected the intricacies of Neapolitan pizza in Brooklyn, NY.
“Both concepts offer something for every taste. From Citrus Kale Salad to Beet Hummus or my personal favorite, bone-in ribeye at Wholesome Kitchen, our concepts are focused on bringing people together for any occasion,”
You will want to bring your appetite to Wholesome Kitchen and Wholesome Pies at Generation Park (Images: Wholesome Kitchen + Wholesome Pies)
Wholesome Kitchen, Lake Houston’s go-to brunch spot, the perfect choice for a girl’s night out, business lunches, or simply a great weekday dinner spot, offers an intimate and approachable dining experience to the Lake Houston area and surrounding communities.
Diners will be able to choose from dishes made scratch daily with locally sourced and whole ingredients with entrees like Pan Seared Salmon, Grilled Pork Chops, Spaghetti Carbonara, appetizers including Asian Sticky Ribs and Fresh Burrata, as well as gluten free options, vegetarian dishes, and seasonal soups and salads.
The bar program will include both classic and inventive cocktails including a Moscow Mule, Cucumber Collins, Manhattan and Passion Fruit Mojito. A broad selection of wine and beer will also be available.
The 4,000 square foot space seats up to 180 guests and has a modern, bright feel with marble and brass accents used throughout.
Wholesome Pies, a neighborhood pizzeria, serves made-to-order thin crust Neapolitan pizzas in a custom-made wood fired 900-degree oven. Similar to Wholesome Kitchen, Wholesome Pies offers a seasonal menu using the freshest ingredients available.
Wholesome Pies, which has already had its soft opening, is perfect for family pizza night, happy hour with co-workers, birthday parties, post-game little league celebrations and everything in between.
The restaurant has a mix of community-table seating, individual tables and bar seating, where patrons can watch the pizza being made.
The menu will include a rotating selection of seasonal pizzas and specialty pizzas, including pies like: Margherita made with house made Mozzarella, Basil, Olive Oil, Tomato Sauce; the Honey Bee, made with Honey, Chili Oil, Mozzarella, Basil and Tomato Sauce; the Meaty Pie, featuring house made Pork Sausage, house made Meatballs, Sopressata, Pecorino, Mozzarella, Tomato Sauce; and classic Pepperoni, made with Mozzarella, Cheddar, and Tomato Sauce.
The Wholesome Pies bar menu will include a selection of rotating local craft beer favorites, wine, and cocktails including a Wood-Fired Strawberry Margarita, New World Negroni, Watermelon Fresca and more.
The restaurant can seat up to 80 diners and features a Houston-themed mural by local graffiti artist Mario E. Figueroa, Jr. better known as Gonzo, with images of the downtown skyline, NASA astronauts, the Houston Texans, and more. Both restaurants share a patio that can seat up to 72 guests.
“Today the Gaston LENOTRE Scholarship committee awarded $24,000 to nine students including a $7,000 award to Kevin Avery. Since its creation in 2001, this is the first time that our committee decided to go that high in awarding. Qualified GLS students at the CULINARY INSTITUTE LENOTRE can aspire now for more aid.“The Culinary Institute Lenotre students listed below recently applied to the Gaston LENOTRE Scholarship and were awarded the following:
Kevin Avery | $7,000.00
Alisha Swain | $3,000.00
Melissa Howell | $3,000.00
Sparkle McPherson | $2,500.00
Gabrielle Acosta | $2,500.00
Katie Prince | $2,000.00
Mary Brewton | $2,000.00
Vanessa Tristan | $1,600.00
Orlando Santiago | $600.00
We encourage you to apply to the Gaston Lenotre Scholarship as it is a great opportunity!”
Arnaud Acaries n’est pas né dans la pâtisserie.
Paradoxalement, c’est au Texas que ce Rochelais a découvert l’art des douceurs
sucrées. Il ouvre dans quelques jours une pâtisserie
française « Bonjour Café » à Katy.
Cette nouvelle enseigne française offrira à sa clientèle
une large palette de gâteaux traditionnels mais aussi des compositions très
modernes réalisées par Arnaud Acaries. Ce jeune homme de 31 ans a fait ses
classes à l’institut Le Nôtre à Houston avant de devenir le chef pâtissier sous
les ordres du chef Bruno Gallou au restaurant La Villa. Avec lui, il apprend
comment mettre en assiette, approfondir les goûts ou les saveurs dans une
L’arrivée à La Villa d’un nouveau chef, Kevin d’Andrea,
va bouleverser ses méthodes. Les nouvelles technologies et les siphons font
leur entrée dans l’univers de sa cuisine. « L’introduction à une
cuisine moderne m’a permis de me lancer dans des constructions d’entremets avec
des nouvelles saveurs. Cela m’a libéré et certainement ouvert de nouveaux
horizons », explique Arnaud Acaries.
A dix-huit ans, c’était déjà l’envie de nouveaux horizons
qui l’avait décidé à quitter La Rochelle en s’enrôlant sur un coup de tête dans
l’armée pour trois ans. L’appel du large et l’envie de découvrir le monde
l’emmènent à Saint Martin dans les Caraïbes où il rencontre sa femme texane qui
arrive à le convaincre de la suivre. « De petits boulots en petits
boulots, j’ai découvert la pâtisserie et ce fût comme un déclic. J’ai
envie de partager cet art culinaire qui raconte notre histoire. D’une
réalisation classique à une création contemporaine, j’offre de l’émotion. Je me
suis moi-même découvert », explique-t-il. Sa vision de la restauration
le pousse ainsi à se lancer et à devenir son propre patron. « A
Houston, il y a la possibilité pour un jeune chef français de se dévoiler. Les
Américains ont une grande capacité d’adaptation» souligne-t-il.
Le nouvel établissement servira une
trentaine de couverts au petit déjeuner et au déjeuner. Outre les éclairs, les
tartes et les entremets, la carte proposera deux desserts à l’assiette,
c’est-à-dire des gourmandises plus travaillées à base de fruits exotiques ou de
pétale de rose. Mais Arnaud Acaries veut aller plus loin en lançant un
concept de restauration à domicile salé et sucré. « La
créativité dans l’activité traiteur me permettra de m’exprimer au niveau
cuisine avec des plats classiques mais avec une toucheexpérimentale et moderne.
C’est aussi une manière pour m’exprimer de façon artistique »,
renchérit ce cuisinier passionné de gastronomie.
Si le succès est au rendez-vous, d’ici cinq ans, Arnaud
Acaries envisage d’ouvrir une seconde pâtisserie-salon de thé, mais cette
fois-ci à Houston, plus luxueuse et haut de gamme pour une clientèle plus
exigeante. D’ici là, et pour rester créatif, le jeune chef pâtissier entend
bien continuer à s’éduquer culinairement avec des stages proposés par des
grands chefs spécialisés en chocolat, en pâtisseries et en sauces. «Je
continuerai à me renouveler et à partir à travers le monde pour apprendre et à
découvrir de nouvelles sensations».
Personal motto: “Never quit on yourself and always follow your passion. You’ll never know where it’ll take you! “
Chef inspiration: my earliest memory of wanting to be a chef came when I made bread for my family at the age of 6. My mom dad & brother we’re all gathered around and there was pure excitement. That’s when I realized that food is a celebration!
Prior to culinary school: I obtained a degree from the University of Houston BBA in entrepreneurship, and an employee in Corporate America for a while but always felt drawn back to the culinary field.
Most important thing I’ve learned from CIL: the artistry of food is so inspiring! You’re only limited to your imagination. From conception to implementation, it’s just amazing to see what can be done.
Lab experience: being able to connect with my team daily gives me so much more confidence and makes me feel as if I’m as valuable part of something greater. My team and I have a great time together and work like a well-oiled machine.
Post graduation: to completely redefine what SMC Catering is capable of doing. To implement the awe inspiring techniques & ideas from world class chefs is very exciting.
Best food experience: being part of a catering team that catered a wedding at which Michelle Obama, Sasha Obama, Attorney General Eric Holder, the mayor of D.C., Atlanta & more was truly the highlight of my culinary career. I’ve also catered for the Houston Texans Organization, as well as being featured on KPRC Houston, the WB Channel 39 Houston, Fox 26 with Isiah Carey,& as a food consultant & food stylist by the TLC Network.
Favorite food &beverage: Mediterranean is my favorite because it encompasses so many different flavors from various regions due to the proximity of the countries in that area. Fresh fish, fresh produce all lend to the beauty and simplicity of great food for me. Malbec, Shiraz & Pinot Noir wines are my favorite!
Best meal: wow I simply cannot limit the wonderful local & global experiences I have had! I know that they have all encompassed great people, food prepared with love & care and fantastic wine.
Favorite restaurant in Houston: we are so privileged to have a global meltdown pot that you can go to an upscale fine dining restaurant one day and go to a local establishment with a few threadbare chairs and still have a fabulous experience. But Nobu ,Masraffs, Phoenecia are all gems!
Thanks for sharing your story with us Daisy. So, let’s start at the beginning and we can move on from there.
Ever since I can remember, I’ve always wanted to be a chef. I remember in 5th grade we had a career day and I got my picture taken in a chef uniform. It was when I was 15 when I decided what kind of chef I wanted to be, a Pastry chef. I took Wilton courses and started learning basic cake decorating. Around that time Ace of Cakes aired on tv and I was hooked with the whole cake world! After graduating high school early, I wanted to go to The Culinary Institute Le’Notre, however, my parents couldn’t afford it and I ended up going to San Jacinto College at 17. At first, I started with Culinary classes because Baking and Pastry wasn’t an option then. Within my first year, I accepted a College Internship at Walt Disney World. I moved to Florida to work for Disney, I fell in love with Florida so much I decided to move there. I transferred all my classes over to their community college and to my surprise, they offered baking and pastry so I switched majors and started all over again. I worked for Disney World part-time, worked at a Cookie Shoppe full time AND went to school full time. After two years of living in Florida, I got homesick and decided to move back to Houston. I transferred all my classes once again and started over for the third time.
Once I was back in Houston and back in school, I had a bad experience with a class and was discouraged from continuing my education. Four years later, after getting married and having my first child, I decided to finish what I started, but unfortunately, I had to start all over AGAIN. This time, I decided to go back to where I originally dreamed of going, The Culinary Institute Le’Notre. Two years later, I FINALLY graduated with my Baking and Pastry degree and could finally call myself a pastry chef. This is one of my biggest accomplishments in my professional life since it took almost 10 years. Within those ten years, I always baked for family and friends here and there. It wasn’t until a couple of years ago that I decided that working for the man was not for me and I pursued my home business head on.
Has it been a smooth road? Absolutely not! I have struggled every step of the way, from not being able to afford to go to school, to having to take time off during the birth of my second child. I felt I had it all going for me when I was finally in Culinary school, but then, I got pregnant and was forced to take time off. I was not going to let that stop me what so ever. My daughter was only two months old when I went back to school. I was nursing her at the time, and I would have to take breaks in between classes in order to pump milk for her and leaver for the babysitter. Not only was I dedicated student, but a dedicated mother as well.
We’d love to hear more about your work. I am a home-based bakery. I make cakes, cupcakes, cookies, cake pops, pretzels, and Rice Krispies. I mainly specialize in custom cakes and cookies and I’m known for having amazing sugar cookies. As a company, I am most proud of being able to produce my customer’s visions into edible art. My passion and dedication are what sets me aside from others. I know that custom cakes and cookies can be expensive, and I try to be a little bit more affordable. I do this because I love what I do and I’m not trying to get rich off of it. I’m a small business trying to pay for my children activities like ballet and tae kwon do classes not make riches.
Is our city a good place to do what you do? Yes. Due to the diversity and size of our city, there’s always a celebration of some kind that needs baked goods.
For its 20th birthday, the CULINARY INSTITUTE LENOTRE® received two beautiful birthday presents from:
“NICHE.COM“ ranked us #1 in America. They rank all colleges in the U.S from nursing, computer science, art, international relations, religious study, etc. Their ranking is based on rigorous analysis of academic, admissions, financial, and student life data from the US Department of Education, the US Census, the FBI and the students and alumni surveys.
“COLLEGECHOICE.NET” ranked us Best Culinary Arts Degree. They craft their rankings by using proprietary methodology, based on advanced metadata aggregation and analysis.
The CULINARY INSTITUTE LENOTRE® deserves to be number one also thanks to its:
Flexible schedule with three shifts per day to choose from (week of four days).
85% “hands-on” kitchen lab classes.
Life-long matching assistance to Alumni.
Lowest student-chef ratio of 12 to one average.
Students not having to clean pots and pans.
Meal tasting classes daily.
15 full time top notch international chef instructors.
Students recreation longes with free pastry, tea, coffee and fruit bar.
Alain & Marie Lenotre. A Legendary Name for your Culinary Arts College