Rockefeller Center
Monday, June 16, 2008
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.
Paul Bocuse (represented by his son Jêrome Bocuse), Gaston Lenôtre (represented by Alain & Marie Lenôtre), Pierre Troisgros (represented by his son Claude Troisgros), Marc Meneau, Louis Outhier, Jean Jacques Rachou, André Soltner, Jean Banchet, André Daguin, Pierre Gagnaire.
Gérard Boyer, Fredy Girardet, Michel Guérard, Paul Haeberlin, Jacques Maximin, Alain Senderens, Roger Vergé
This will be a spectacular celebration of gastronomy to celebrate the spirit of generosity that allows Citymeals-on-Wheels to reach thousands of New York City’s homebound elderly. Last year’s event raised over $1.2 million, enough to provide more than 200,000 meals for the city’s invisible neighbors and sustaining generations of aging New Yorkers.
Gael Greene & the late James Beard, co-founders of Citymeals-on- Wheels
Rockefeller Center courtesy of Nick Valenti / Patina Restaurant Group & Tishman Speyer Realty
Susie & Kevin Davis, MF Global Ltd / Board, Citymeals-on-Wheels
Ninah & Michael Lynne, New Line Cinema / Board, Citymeals-on-Wheels
Laura & John Pomerantz, JJP Advisory LLC / Board, Citymeals-on-Wheels
Gourmet Magazine
(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.
“I am so proud of our students and Chef/Instructors!” exclaimed Marie LeNôtre. “Our goal was to display the artistry of culinary students and professional chefs from all over Texas, and give them exposure nationally through our website. By creating this event, we gave a chance to 19 of our students who volunteered to compete”.
A total of 250 chefs, culinary students, and sponsors were present; 33 chef students and 20 professional chefs competed. In all, 4 gold medals, 6 silver, and 22 bronze were given by the judges. In addition to the medals 13 competitors received a total of $6,200 in prize money.
The Texas Chefs Association Houston Chapter director, Diane Larsen, was there to admire the artistic work of professional and student chefs from all over Texas. “Culinary students are the future of our industry”, said Chef Larsen. “My chefs/mentors supported me as a student – now it’s my turn. One of my goals is to offer ongoing support and mentorship to all Houston culinary students. Any collaboration with Alain and Marie LeNôtre is a joy because of their devotion to students and to the advancement of culinary education”.
The panel of executive chef judges spent 5 hours judging, critiquing, and rewarding the winners. Everyone was amazed by such dedication and generosity of their time. The chef judges - Fritz Gitschner, Bernard Urban, Charles Carroll and Darrin Aoyama are outstanding personalities with page after page of National and International awards and gold medals of their own.
Patti Bernard, a first-time student competitor, said, “The judges really took their time to critique each student’s work. Even though my occasion cake was the last entry required, Chef Carroll gave me all the time I wanted”. Another first-time competitor, Lillie Sternes said, “The individual critiques were so thorough – I have a much better idea of what not to do next time”. Scott Kelly, silver medal winner (and soon-to-be LeNôtre graduate), said, “Chef Fritz’s critique of my cake was awesome, but also I learned something new from every other competitor”.
After the awards ceremony a buffet reception, designed by the Culinary Institute’s Culinary Art Director Chef Kris Jacobs, was served. Alain LeNôtre students prepared a cutting edge buffet of little plates and amuse bouches - classic French cuisine, reinterpreted for the 21st century.
Alain LeNôtre, as the master of ceremony, warmly congratulated all the competitors who drove from as far as Dallas, Austin and Corpus Christi to Houston, some were from other schools.
He pointed out, “The two $1,000 first prize winners have several things in common. First (Gina Theffo gold medal category wedding cake) is a graduate from the Culinary Institute and is now very successful in her cake business she opened in Austin. Second, Gianni Santin, silver medal in sugar centerpiece, is a graduate of Ecole LeNôtre Paris, the school that I created with my father, Gaston, 37 years ago in France. Gianni Santin is also very successful in Dallas where he climbed from the chef patissier position to executive chef de cuisine at the famous Crescent Hotel”.
Alain LeNôtre students did very well in this competition winning 3 silver medals out of 5 and 11 bronze medals out of 13!
Alain LeNôtre concluded the medal ceremony by saying, “All together the sponsors, the competitors, the Instructors, the guest chefs, and the judges, are gifts of God. Together let’s continue changing lives one chef-student at a time”.
All the judges and guest chefs encouraged Alain LeNôtre to replicate this great event every year. Alain agreed and next year the Alain LeNôtre Open will feature more categories and a live special chef competition for everyone to watch.
Order photos of the event from Davis Photo.
(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. With several new restaurants in the works, Chef Richard is searching for passionate and eager chefs to fill his open positions. Knowing the LeNôtre family history, he knew of no other place than the Culinary Institute Alain & Marie LeNôtre to find the quality and skills he is looking for.
Chef Richard began his culinary career at the young age of 14 as an apprentice in a restaurant-patisserie in Champagne, France. Three years later he moved to Paris and began working under the tutelage of the highly regarded Master Pastry Chef Gaston LeNôtre at the LeNôtre Bakery. His creativity and passion did not go unnoticed and he quickly moved up the ranks. In 1975, Chef Richard moved to the United States and the rest is history. After a brief stay in Santa Fe, New Mexico, he moved to Los Angeles and opened his own patisserie. The success of the pastry shop allowed him to open his first restaurant, Citrus, in 1987. In the same year of its opening, Citrus was voted ‘The Best Restaurant in the United States’ by Traveler’s Magazine. In 1989, Chef Richard opened Citronelle, similar to Citrus only with a more elegant ambience, followed by Bistro M in San Francisco and two more Citronelle locations in Baltimore and Philadelphia. In 1994, Chef Richard opened another Citronelle in Washington DC. In 1998, he began a two million dollar renovation and moved from Los Angeles to Washington DC to focus all of his efforts on this location. He continues to astound people with his innovative culinary creations and his passion has never waned.
Chef Richard has received numerous awards and accolades throughout his career. In 2002, Chef Richard received dual honors - never before achieved - from Restaurant Association Metropolitan Washington for ‘Best Chef of the Year’ and Best Fine Dining Restaurant of the Year’. In 2001 and 2006, Gourmet Magazine listed Citronelle on its Top 20 Restaurants in the Country. His most recent accomplishment was receiving the James Beard Outstanding Chef 2007 Award.
Alain LeNôtre pledged to Michel Richard to direct to him some of his best chef-students from his pool of 110 attending students. With such great contacts, no wonder the Culinary Institute Alain & Marie LeNôtre reached a 90.9% employment rate for students enrolled in its diploma program – Cuisine – in 2006.
(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.’ Chef Carroll’s motivational presentation was attended by over 110 students. The students received invaluable knowledge and were truly inspired by his message.
Chef Carroll has received over seventy national and international awards including three Presidential Medallions from the American Culinary Foundation. In July of 2000, Chef Carroll was inducted into the World Master Chef Association and in August 2005 was inducted into the Honorable Order of the Golden Toque. Chef Carroll has been guest speaker at many regional and national conventions and has served as Guest Chef in Cooking of the Americas, a one-hour nationwide live broadcast. The Culinary Institute Alain & Marie LeNôtre is proud to have Chef Carroll serve as its President to the Board of Trustees.
Chef Carroll is recognized in the culinary industry for his passion, leadership, and integrity. His dedication to his profession is unmatched and he is highly respected by his colleagues; not only for his exceptional cuisine but his business acumen as well.
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.
Glazier Foods hosted the competition and several chefs from the American Culinary Federation were in attendance to judge the competition.
Despite one near disaster and two fatal disasters, the students still came out on top! Gold medals were awarded to Gloria and Jeffery, a silver medal was awarded to Marianne and the bronze medal to both Tamara and Yasmeen for their showpieces. Marianne also took home a bronze medal in the wedding cake category. Jack and Lacey both received high honors and were awarded certificates. Jeffery took first place overall winning $500, Gloria took second place overall winning $250 and Marianne third place, winning $150!
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.
Balancing a heavy schedule of school, work and practice sessions, the students performed their recipes ad nauseum for 3 months, rehearsing each step to complete their dish before the required time limit. A last minute cancellation by their previous coach threatened to halt the competition, but Chef Fritz Gitschner of the Professional Chefs Association of Houston came to the rescue and stepped in and provided them with invaluable assistance and guidance. Along with Chef Bernard Urban and Chef Ben Fonbueana as mentors, and a donation for travel expenses from the Texas Chefs Association of Houston, the team found renewed stability and were able to continue their pursuit.
Team Captain Annel Ochoa, Jose Quiroz, Tom Castillo, Lucas Volker, and Joseph Herrera are a dedicated group of young aspiring chefs who faced many unexpected obstacles along the way, but never gave up. Competing amongst 11 teams, they came home from Milwaukee with a Silver Medal.
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. Valerie Evans and Thomas Sherman both obtained bronze medals in the Petits Fours category. Mr. Sherman also won a bronze medal in the platted dessert category. Chef Instructor Philippe Richard also took home a silver medal for his beautiful sugar piece. Finally Alumnus Gina Theffo triumphed, taking gold in the wedding cake category and winning the $1000 prize for Best of Show! Congratulations students, chef instructors and alumni.
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.
The Culinary Institute has earned high marks in educational concepts and delivery and was approved by the American Culinary Federation’s Educational Assurance Program on November 2, 2006. This Program validates the level of educational quality embedded in specialized culinary art educational and training programs.
See the approval letter from the ACF.
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.
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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.
The AAS programs have two shifts, morning and evening. Designed as “Fast Track”, just 14 months, they are less expensive than other schools because of our low overhead, and offer the maximum possible credit hours. To receive more information, e-mail admission@ciaml.com, or better come and visit the school and have lunch with us the next time you are in Houston.