Culinary Institute LeNôtre, Houston:
The Culinary Institute LeNôtre is a culinary arts school located in Houston, Texas. We are also an American Culinary Federation approved practical exam testing center. We offer associate degree programs in culinary arts and baking and pastry as well as diploma programs. Certification is an excellent opportunity to sharpen your culinary skills, stay competitive and advance your career. The Culinary Institute LeNôtre is accredited by the Accreditation Commission of Career Schools and Colleges of Technology (ACCSCT).
Email: Contact us here ( or request a callback )
Courses / Programs:
Associate in Applied Science Degree Programs:
Culinary Arts Program
Baking and Pastry Program
Diploma Programs:
Cuisine Program
Pastry and Baking Program
Culinary Arts Program
Chef Alain & Marie LeNotre :
Alain and his wife Marie own the Culinary Institute LeNotre. Alain is a certified pastry chef, candy maker and ice-cream maker; also he was trained as a cook at the Grand Véfour, a famous 3-Star Michelin Restaurant in Paris. He has over 40 years of experience and earned an executive MBA from the University of Paris. Alain comes from a famous Parisian family.
Marie LeNotre was appointed Director of the Culinary Institute LeNotre in 1998. Marie has a Bachelors Degree in Psychology from the University of Houston, a Bachelors Degree in Drama from the University of Athens, Greece, a Master's Degree in Public Health Education, from the University of Texas, and a Master's Degree in English and Creative Writing from the University of Houston.
Certification and advancement:
The American Culinary Federation certifies pastry professionals, personal chefs, and culinary educators in addition to various levels of chefs. Certification standards are based primarily on experience and formal training. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions.
Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also move up and be asked to train or supervise lesser skilled kitchen staff. Others may move to larger or more prestigious kitchens and restaurants.
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