Houstonians Marie & Alain LeNotre Feted By World Top Chefs In New York City

It was such a whirlwind 3 days of feasts and Star Chefs, which started Saturday night with Ruinart Champagne and a 8-course dinner at Le Cirque, Cirio Maccioni's famed restaurant, and ended at 1:00am. Tuesday morning at Jean-Georges with a Champagne Taittinger and Caviar Petrossian After Party at Jean-Georges' Vongerichten Central Park restaurant.

On June 16 Monday evening "crème de la crème" at Rockefeller Center, and under the tent because of the rain, 20 top U.S. chefs paid tribute to a dozen of France's culinary masters, including Alain's father Gaston LeNotre, preparing an extraordinary feast for over 1,000 guests to help raise money to feed 18,000 homebound elderly living in New York. More

Houstonians Alain & Marie LeNotre to be honored in New York as America's Star Chefs Salute the Legends of French Cuisine For the benefit of Citymeals-on-Wheels

Before American chefs exploded onto the culinary scene, there were the masters who defined modern French cooking. On Monday, June 16, Citymeals-on-Wheels pays homage to the "crème de la crème" of the food world. Over 1,000 guests will indulge in an unparalleled feast prepared by some of America's greatest chefs, who will gather at Rockefeller Center to cook in honor of the legends who taught them their craft, with both classic recipes from the masters and the innovative cuisine of the new generation of stars. More

Culinary Institute Alain & Marie LeNôtre - First Pastry Competition
4 Gold Medals / 6 Silver / 22 Bronze - A Triumph for Students and Professionals

(Houston, Texas) On Monday, March 17, 2008, the Culinary Institute Alain & Marie LeNôtre, at the occasion of its 10 year anniversary, hosted the 2008 Alain LeNôtre Open - an American Culinary Federation sanctioned competition.

Fifty-three students and professionals entered in three categories: Pastry/Confectionery, Show Pieces, and Ice Carving, with $ 7,000 in prize money offered by the Culinary Institute and its generous sponsors. More

Internationally Acclaimed Chef Seeks CIAML Students for Hire

(Houston, Texas / November 15, 2007) Chef-Author Michel Richard, in town for a food demonstration and book signing, found time in his hectic schedule to have lunch with his old friends Alain & Marie LeNôtre. Talk quickly turned to Chef Richard's need for young culinary talent. More

Olympic Chef Inspires CIAML Students

(Houston, Texas / October 1-2, 2007) The innovative and avant-garde Chef Charles M. Carroll, CEC, AAC, Executive Chef of the world renowned River Oaks Country Club, was invited to conduct a presentation at the Culinary Institute Alain & Marie LeNôtre. This presentation was in conjunction with the promotion of his new book 'Leadership Lessons From a Chef-Finding Time to be Great.' More

Sweet Success at the 2007 Glaziers Food Competition

After weeks of preparation pastry students Tamara Atkins, Lacey Wall, Jack Clayton, Jeffery Simon, Marianne Keller, Gloria Fritzenschaft and Yasmeen Husain-Raza participated in their first ever pastry competition. Along with their chef, Philippe Richard, the students spent hours preparing their pastillage and sugar showpieces. More

Team CIAML Captures Silver at ACF Regional Competition

Against the odds, team CIAML put on a stunning performance at the ACF Central Regional Competition in Milwaukee representing Tex. After driving 20 hours straight from Houston to Wisconsin packed in a van full of equipment, the team members arrived exhausted yet determined. More

Students, Alumni and Chef Shine in 2007 ACF Competition Sponsored by Ben E. Keith

The January 2007 Ben E. Keith Food Show was a smashing success! In the novelty cake category Diana Recio captured the silver medal and Christylee Board earned a certificate. More

Culinary Institute Earns High Marks in Education

The ACF Education Assurance approval committee reviewed the Culinary Institute Alain & Marie LeNotre program’s documentation and the site visit report and commended the administrative staff and chefs for an excellent job in designing and delivering a very high quality educational program in Culinary Arts and Baking and Pastry Arts. More

Culinary Institute Becomes American Culinary Federation (ACF) Practical Exam Center

The CIAML is an American Culinary Federation approved Practical Exam testing center. Certification is an excellent opportunity to sharpen your culinary skills, stay competitive and advance your career. More

New Associate Degree Programs Combine Academics With Cooking and Baking Fundamentals

The Culinary Institute Alain & Marie LeNotre has been approved by the Texas Higher Education and Coordinating Board to teach two Associate Degree Programs, since June 2006: one in Culinary Arts and one in Baking and Pastry Arts. We remodeled the campus to add classrooms, equipment, and a Learning Resource Center/Library with a full-time Student Services Manager for internships and job placement. More