Alumnus comes full circle at Methodist Hospital
Memories of baking cake with grandma and grilling in the backyard with dad fueled the fire of Philip Green’s dream to be a chef. He certainly wasn’t counting on the nightmare of a severe health crisis along the way, one that led to a liver transplant in 2008.
But the life-altering experience prompted Philip to go after what he really wanted, which was to enroll at Culinary Institute LeNôtre. In 2009, he graduated second in his class in with a diploma in Culinary Arts.
Philip’s first job was at RDG, the namesake restaurant of Chef Robert Del Grande. A couple of years later, he started at Prego restaurant in Rice Village, where he quickly worked his way up to executive pastry chef.
“There is a certain amount of excitement and glory working for a famous chef or at a highly-rated restaurant,” said Philip, 56. “There’s also the factor of using one’s creativity that is an outlet in itself. I’m glad I had those experiences.”
Those experiences launched him into another “fantastic” job, Philip said, the crème de la crème of his desire.
Philip is now Chef Manager/Executive Chef at Methodist West Houston Hospital. He had his liver transplant at Methodist Hospital in the Texas Medical Center four years ago.
“After my transplant,” Philip said, “I made up my mind to give something back to the healthcare profession and the countless people who are ill.”
Philip had applied for the position more than a year ago, but a hiring freeze left him in the cold - until now.
“I got a call from the hospital saying ‘your job is ready.’ I was shocked but elated,” Philip said. “My focus now is to make a difference in the short time that most people spend in the hospital and bring smiles to their faces at mealtime.”
Not to mention fill the bellies of fellow employees.
“The staff and doctors work tirelessly to save lives,” Philip said. “I, more than most, really appreciate that and want to give something back to them.”
More than 200 people recently gathered to honor 29 graduates of Culinary Institute LeNôtre, 7070 Allensby in Houston.
It was the college’s 75th graduation, but for the first time ever, the ceremony was also broadcast via live remote from the Institute’s Crump Amphitheater to the Cordua Auditorium upstairs in order to accommodate a growing crowd.
Culinary Institute LeNôtre Founder Alain LeNôtre congratulated graduates and thanked adjunct faculty as well as guest judges who provided input on student-prepared dishes.
“I was on the other side of the table in 1983, so I know what you’ve been through,” said Thomas Preuml, general manager and chief operating officer of the Houston Racquet Club. “I very much appreciate being given the opportunity to be in front of the chefs.”
Shirley Muse, a Summa Cum Laude graduate of the AAS Baking & Pastry Arts program, had the opportunity to address fellow students. She said she began “baking” at the age of 6, making mud-pies decorated with figs from the trees in her backyard. Her mother let her into the “real kitchen” when she was 8, and now, at age 51, Muse is proud to say she finally followed her dreams to attend culinary school.
Sean Henry, a Cum Laude graduate of the AAS Culinary Arts program, was the second student speaker. He said he has always loved cooking, to the point where his family would “volunteer” him to prepare traditional Sunday dinners. Henry, 35, worked in the fast-food industry before a tour of Culinary Institute LeNôtre convinced him it was time to take it to the next level. Until then, Henry said, he “had experience, but not enough skills.”
Meanwhile, the Steven K. Schultz Perfect Attendance Award, named for a Culinary Institute LeNôtre student who died in a car accident before he could graduate, went to Chadi Sabbagh, a Baking & Pastry diploma student.
Graduates Cherie Bergeron and Shirley Muse
The following graduates were conferred an AAS Degree or Diploma:
SOUS CHEF de CUISINE DIPLOMA ELITE DIPLÔME de CUISINE
Dayatra Teresa Louise Myers Hurt, Gold
Juan Carlos Zavala Sr.
SOUS CHEF de PÂTISSERIE DIPLOMA ELITE DIPLÔME de PÂTISSERIE
Becka Anne Krueger, Silver
Luz Maria Mejia, Silver
Chadi Sabbagh, Gold
ASSOCIATE OF APPLIED SCIENCE DEGREE in CULINARY ARTS
Joseph William Dandy
Shahrokh Steven Fazli
Raquel Espino, Silver – Magna Cum Laude
Nidia Lynnette Guenard, Gold – Summa Cum Laude
Tyshiba Shawnté Harrison, Gold – Summa Cum Laude
Sean Henry, Bronze—Cum Laude
Tom Johnston, Bronze—Cum Laude
Sherry Lai, Silver – Magna Cum Laude
Chris Mijangos
E.J. Miller, Silver – Magna Cum Laude
Kylie Maeson Peloquin, Gold – Summa Cum Laude
Jack Sebastian Rusca
Victor C. Silvas
John Michael Swearingin
Anthony Craig Whitfield
Nina Wilhite, Silver – Magna Cum Laude
ASSOCIATE OF APPLIED SCIENCE DEGREE in BAKING & PASTRY ARTS
Mariela Alexander, Silver – Magna Cum Laude
Yvonne Trinidad Alcaraz
Cherie Danielle Bergeron, Gold – Summa Cum Laude
Chad E. Gearhart, Silver – Magna Cum Laude
Krystle Dawn Lewis, Bronze—Cum Laude
Stephanie Kirkpatrick Moore, Gold – Summa Cum Laude
Shirley Muse, Gold – Summa Cum Laude
Jamie Kathleen Orlacchio, Bronze—Cum Laude
On Friday, December 23, 2011 we celebrated our 74th graduation in the Crump Amphitheater at Culinary Institute LeNôtre. Family and friends gathered to celebrate the accomplishments of their loved ones. Guests came as far as Michigan, Louisiana and Mexico to cheer on their favorite graduate.
Many of the prospective graduates participated in a judged final prior to graduation. Special thanks go to our guest judges, Chef Dagan Lynn, Executive Chef of the Westin Houston Memorial City and Chef Alumnus Edgar Ciliberto, Chef / Partner at Nardino Ristorante, Cleverley Stone, Houston TV and Radio personality and Maria Gonzalez, Culinary Arts Instructor and Hospitality and Tourism Cluster Leader at Goose Creek Memorial High School.
The Culinary Arts students prepared complicated August Escoffier dishes for their final. They explained to the judges the techniques and ingredients that were used. The Pastry Arts students prepared a wedding cake, pastillage (sugar dough) sculpture, sugar work and chocolate boxes filled with molded chocolates for their judged final project.
Upon completion of their finals, the prospective graduates were called into the amphitheater by School Director Mark Stroeh. The crowd was addressed by School President Alain LeNôtre, who told the graduates to remember one word: Perseverance. He advised them “to continue even if they have a set-back; make changes if something doesn’t work and make another change if needed. “ Additionally, he encouraged all the graduates to compete in American Culinary Federation (ACF)-sponsored competitions.
Student speaker, Debra Alfaro Pena, talked about her decision to come back to college after 27 years had past since her first college experience. She said ”I learned that in order to succeed you do not have to be intellectually gifted, but you must have a vision, discipline, perseverance & work hard! These equal accomplishments”.
The second speaker, Derek Henry, said he was so impressed with the curriculum and hands on training that he definitely had to register. He had so much fun in class that he actually looked forward to coming to school. Derek said he plans to open his own restaurant and use the knowledge he learned at Culinary Institute LeNôtre to help him make those plans a whole lot easier
The Steven K. Schultz for Perfect Attendance was awarded to Jenna Broussard Caho and Cathy Nguyen.
The following graduates were conferred an AAS Degree or Diploma:
Elite Diplome de Cuisine
Flora Tran, Silver
John Glenn Wilson, Silver
Evelyn Therese Wing, Silver
Elite Diplome de Patisserie
Kimberly Thien Nguyen, Gold
Jacklyn Kate Gutierrez, Silver
Sasha Montero, Silver
Carolina Trujillo, Silver
Sous Chef de Pâtisserie Diploma
Jenna Broussard Caho, Gold
Sous Chef in Culinary Arts Specialty in Cuisine Diploma
Michelle Henrich, Gold
Cathy Nguyen, Gold
Associate of Applied Science Degree in Culinary Arts
Debra Alfaro Pena, Gold—Summa Cum Laude
Derek Henry, Silver—Magna Cum Laude
Ana Lucia Reyna, Silver—Magna Cum Laude
Danielle Elaine Dunbar, Bronze—Cum Laude
Tammy Jones, Bronze—Cum Laude
Damien L., Trimble, Bronze—Cum Laude
Alyssa Erin Word, Bronze—Cum Laude
Carlos Vincente Vasquez
Amanda Picon-Velazquez
Associate of Applied Science Degree in Baking & Pastry Arts
Jennifer Louise Gilmore, Gold—Summa Cum Laude
Amanda Fay Higgins, Silver—Magna Cum Laude
Sherisha Phillips, Silver—Magna Cum Laude
Misa Nguyen, Bronze—Cum Laude
Day'Voka Le'Vonique Milton
Special thanks go to our guest judges:
Chef Dagan Lynn, Executive Chef of the Westin Houston Memorial City
Chef Alumnus Edgar Ciliberto, Chef / Partner at Nardino Ristorante
Cleverley Stone, Houston TV and Radio personality
Maria Gonzalez, Culinary Arts Instructor and Hospitality and Tourism Cluster Leader at Goose Creek Memorial High School
On Friday, October 7, 2011 we celebrated our 73rd graduation in the Crump Amphitheater at Culinary Institute LeNôtre. Family and friends gathered to celebrate the accomplishments of their loved ones. Guests came as far as Rochester, New York and Mexico City, Mexico to cheer on their favorite graduate.
Many of the prospective graduates participated in a judged final prior to graduation. Special thanks go to our guest judges, Chef Christopher Day, Corporate Chef, Mercer Tool Corporation and Chef Yvonne Sternes ’09, Pastry Chef, Rice University and 2011 ACF/TCA Pastry Chef of the Year.
The Culinary Arts students prepared complicated Escoffier dishes for their final. They explained to the judges the techniques and ingredients that were used. The Pastry Arts students prepared a wedding cake, pastillage (sugar dough) sculpture, sugar work and chocolate boxes filled with molded chocolates for their judged final project.
Upon completion of their finals, the prospective graduates were called into the amphitheater by School Director Mark Stroeh. The crowd was addressed by School President Alain LeNôtre, who told the graduates to remember one word: Perseverance. He advised them “to continue even if they have a set-back; make changes if something doesn’t work and make another change if needed. “ Additionally, he encouraged all the graduates to compete in American Culinary Federation (ACF)-sponsored competitions.
Guest judge, Chef Yvonne Sternes, remembered when she was a graduate sitting in the same auditorium two years ago. She shared her experiences and encouraged the graduates to become involved in a professional association to help further their careers.
Chef Christopher Day traveled from Chicago to be a part of the graduation. He said he spends about 300 days a year on the road, mostly visiting culinary schools. He emphasized that the food prepared at Culinary Institute LeNôtre always, “blows me away.” He told the graduates to, “work hard and dream big.” Chef Day renewed a generous Mercer Scholarship benefitting returning students.
Student speaker, Gracie Nguyen, talked about her decision to combine her love of cooking and her love of art by pursuing a degree in Pastry Arts. She said the road to graduation included, “a few burns, tears and a ton of knowledge.” She thanked the chefs for teaching her proper techniques and execution. She said, “My experiences here have been more than I had ever dreamed of.” To Mr. and Mrs. LeNôtre, she said, “Thank you for making it possible for aspiring chefs, like me and my fellow classmates, to have such an amazing environment to learn and grow.”
The second speaker, Michael Gabriel, said he visited the school three times before he finally committed to becoming a student. He talked about how much he admired his chef-instructors and said, “because of these guys, I’m going to be a better chef.” He said becoming a chef is a lot harder than it looks on television. He told his fellow graduates, “Don’t give up. Don’t stop. Keep your heads up and don’t let anyone tell you that you can’t do it.”
The following graduates were conferred an AAS Degree or Diploma:
Sous Chef de Cuisine Diploma
Ryan Jennings, Gold
Anthony Lascano, Silver
Melissa Rapp, Silver
Jack Richards
Krissy Ward, Bronze Medal Award, Glazier Foods Competition
Dominique Williams, Bronze
Sous Chef de Pâtisserie Diploma
Cynthia Espinoza
Janie Tuble, Gold – Bronze Medal Award, Glazier Foods Competiton
Associate of Applied Science Degree in Culinary Arts
Devon Denson
Michael Gabriel, Bronze—Cum Laude
Tracey Johnson, Silver—Summa Cum Laude
Jose Moreno, Jr.
Adrienne Shoup, Bronze—Cum Laude
Thomas Warren, Bronze—Cum Laude
Associate of Applied Science Degree in Baking & Pastry Arts
Rosa Arizaga, Silver—Summa Cum Laude
Monique Levy, Gold—Magna Cum Laude
Jordan Meade, Silver—Summa Cum Laude
Gracie Nguyen, Gold—Magna Cum Laude
Jennifer Stout, Gold—Magna Cum Laude
Special thanks go to our guest judges:
Chef Christopher Day, Corporate Chef, Mercer Tool Corporation
Chef Yvonne Sternes ’09, Pastry Chef, Rice University (2011 ACF/TCA Pastry Chef of the Year)
On July 29, 2011, family, friends, chefs, faculty and students gathered in the Culinary Institute LeNôtre’s Crump Amphitheater to celebrate the Seventy-Second commencement ceremony. Director of Academic Affairs, Bob Jeffords and School Director Mark Stroeh welcomed the guests.
Alain and Marie LeNôtre, vacationing in France, addressed the crowd via Skype. They congratulated the students on their achievement and wished them well in their future endeavors.
Two student speakers, Irma Medrano and Brett Allen Gage, shared their experiences with the group. Irma gave special thanks to her mother who always encouraged her and told her, “If you are going to do something, do it right.”
The following graduates were conferred a degree or diploma:
Sous Chef de Cuisine Diploma
Amber Leigh (Bronze)
Sous Chef de Pâtisserie Diploma
Irma Medrano (Gold) and Cecilia H. Trinh (Silver)
Associate of Applied Science Degree in Culinary Arts
Jessica Corkill, Brett Allen Gage (Silver-Summa Cum Laude), Madison May Ginn (Bronze-Cum Laude), Shaunte Cheneice Harvey (Silver-Summa Cum Laude), Justine Gamatero Hernandez, Michael Anthony Mendivil, and Maria Luisa Mendoza.
Associate of Applied Science Degree in Baking and Pastry Arts
Nickey Nichelle Price, Tamara Nicole Comeaux-Captain (Bronze-Cum Laude), and Cheryl M. Ziegler.
On Friday, May 20, 2011, we celebrated our 71st graduation in the Crump Amphitheater at the Culinary Institute LeNôtre. The day began early for some of our graduating cuisine and pastry students who were busy preparing their finals to be judged. We were pleased to welcome Chef Randy Evans of Haven Restaurant, Chef Jeffrey Guy of Houston Country Club and Philanthropists Stephanie and Norbert Gorman, as our judges.
The students presented their culinary dishes or pastry creations to the judges. They described the ingredients and techniques used. In some cases, the students explained the history of the dish. For example, students who made Scallops Rossini explained that the great Italian composer was a well-known gastronome and the dish which sits on a piece of puffed pastry and is topped with foie gras was named in his honor.
Immediately following the judged finals, 22 students were welcomed to the commencement ceremony. Alain LeNôtre proudly introduced our chef instructors. He talked about the philosophy behind the school and how we have grown over the years. He shared some wisdom he learned from his father, Gaston LeNôtre, when he said, “Nothing is good, but the best.” Mr. LeNôtre encouraged all of the graduating students to always strive to be their very best.
We had the privilege of hearing from two student speakers. Delores Jones, mother of three and grandmother of nine, summed up her experience by saying, “I have laughed, cried and cursed for the last 20 months.” She said success in culinary school requires commitment, self control, humility, and patience (lots of patience). Delores gave special thanks to Alain and Marie LeNôtre for building their dream school and helping students fulfill their desire to become chefs.
Next, Troy Matthew Shaw, talked about the 10-year journey that brought him to this moment. Matt received a Diploma from the school back in 2001 and later joined the U.S. Coast Guard and traveled the world. He came back to our school to complete his Associate of Applied Science Degree in Culinary Arts and will be moving to Paris with his wife, Elissa, in June. Matt will pursue a Bachelor’s Degree at the American University in Paris. His advice to his fellow graduates is to “take risks, accept new challenges and set realistic goals.” He offered the crowd the following, “If you find yourself in Paris, I would be honored to share a table with any one of you.”
Additionally, Matt Shaw was awarded a $1400 Houston Francophone Scholarship. The funds for the scholarship were raised at a special event hosted by the school this past spring and attended by many in Houston’s French community. The funds are intended to help Matt further his culinary career in Paris.
The Steven K. Schultz for Perfect Attendance was awarded to Paulina Garcia, Regan Howard, Kaigain LeCompte and Matt Shaw. Our Elite Hot Food Competition Team, which competed at the American Culinary Federation competition in New Orleans, was honored. The members recognized were Team Captain Christina Wilhite, Michael Gabriel, Maria Mendoza, Jessica Vogler and Joe Dandy.
The following graduates were conferred a Degree or Diploma:
Sous Chef de Cuisine Diploma
Krystal Michell Blanton, Scott Fatheree, Denise Culbertson McFann (silver), Ameer B. Willis, Ginger Mingus Zoidis (bronze)
Sous Chef de Patisserie Diploma
Elizabeth Anne Aquila (silver), Paulina Garcia (silver), Regan Elizabeth Howard (silver), kaigan Brianne leCompte, Trinity Annabelle Quirk (gold)
Associate of Applied Science Degree in Culinary Arts
Delores Ann Anderson Jones (Cum Laude)
Associate of Applied Science Degree in Culinary Arts Specialty
Luis orlando Andujar (Silver-Summa Cum Laude), Marchetti Sion Carroll (Silver-Summa Cum Laude), Gage Timothy Michael Davis, Maria Elizabeth Salas Fajardo, LaTonya S. Jones (Bronze-Cum Laude), Victor F. Quintero Jr., Troy Matthew Shaw (Gold-Magna Cum Laude)
Associate of Applied Science Degree in Baking & Pastry Arts Specialty
Caitlin Gene Provine (Gold-Magna Cum Laude), Carlos Alberto Rodriguez, Carolina A. Rojas (Silver-Summa Cum Laude), Sherry Lynn Vorse (Silver-Summa Cum Laude)
Special Thanks to our Judges:
Randy Evans, Haven Reataurant Owner & Executive Chef
Jeffery Guy, Houston Country Club Pastry Chef
Stephanie & Robert Gorman, Philanthropists
The 70th Commencement Ceremony took place Friday, March 11, 2011 at the Culinary Institute LeNôtre in the Crump Amphitheater.
At this Commencement we celebrated the achievement of 15 graduates with Diplomas & Associate of Applied Science Degrees.
Nancy Zapata received the Steven K. Schultz Perfect Attendance award.
Nick Slaughter was the student speaker and thanked all his instructors for putting up with him. Although nervous to be the class speaker, Nick kept the 70th commencement class laughing with his wit and commentaries.
All the crowd joined together singing Happy Birthday to the graduate du jour Ronald Edwards.
Family members and friends joined the celebration with cheering, taking pictures, and offering balloons and flowers in support of their favorite chef.
Graduating Students:
Sous Chef de Cuisine
Veronica Abigail Rendon
Sous Chef de Patisserie
Colleen Elizabeth Ayling, Daniel Young Chang, Jonathan S. Grover, Jessica Lynn Butler
Sous Chef in Culinary Arts Specialty in Cuisine
Desiree Mockler Teasdale
Sous Chef in Culinary Arts Specialty in Baking & Pastry
Cristal Tamez, Nancy Zapata
Associate of Applied Science in Culinary Arts
Jose Angel Areguin, Steven Banda, Ronald De'Leon Edwards Jr., Nick Slaughter, Robert Lee Strangways Jr., Krista Kavanagh
Associate of Applied Science in Baking & Pastry Arts
Shaniqua Baldwin
The 69th Commencement Ceremony took place Friday, December 10, 2010 at the Culinary Institute LeNôtre in the Crump Amphitheater.
At this Commencement we celebrated the achievement of 14 graduates with Diplomas & Associate of Applied Science Degrees. 
Leona Annette Jusaino & Lisa J. Ryan received the Steven K. Schultz Perfect Attendance award.
Debra D. Pipkin was the student speaker and quoted one of her friend, fellow Alumni Al Hicks during her graduation speech saying, "I am going to bed! I have cooking to dream about! When I wake up and go to work, my dreams come true", encouraging her fellow graduates to always strive for quality. Debra Commended Mr. & Mrs LeNotre for their vision and dedication to providing and allowing her to receive the "White Hat of distinction" her life-long ambition.
Family members and friends joined the celebration with cheering, taking pictures, and offering balloons and flowers in support of their favorite chef.
Graduating Students:
Sous Chef de Cuisine
Emily Finkenbiner, Tracy G. Joubert, Esmeralda Lopez, Lorena Lopez, Josue David Neely, Joseph Rafael Perez, Kelsey Erin Sebastian
Sous Chef de Patisserie
Valerie Renee Bedford, Leona Annette Jusaino, Amanda Lynn mcMahan
Sous Chef in Culinary Arts Specialty in Cuisine
Kaigan Brianne LeCompte, Lisa J. Ryan, Debra L. Ulak
Associate of Applied Science in Culinary Arts
Debora D. Pipkin
Judges
Zarine Boyce, Boyce Consultancy Group, Vice President
Chara Gafford, Les Dames d'Escoffier, Houston, President
Jean Phillippe Guy, Bistro Provence, Owner
Jennife Roosth, Journalist
The 66th Commencement Ceremony took place Friday, May 7, 2010 at the Culinary Institute LeNôtre in the Crump Amphitheater.
At this Commencement we celebrated the achievement of 18 graduates with Diplomas & Associate of Applied Science Degrees.
Lori Kaye Scott, Ines Pineda & Samuel Campbell all received the Steven K. Schultz Perfect Attendance award.
Michael Lee Jones was the student speaker and quoted one of his Chef-Instructors during his graduation speech saying, "make it better, not like yesterday", encouraging his fellow graduates to always strive for quality. Michael emphasized the importance of the LeNôtre name in the industry and reminded graduating chefs that they should continue to carry on the legacy of quality, tradition and respect that is taught on a daily basis at the Culinary Institute LeNôtre.
Family members and friends joined the celebration with cheering, taking pictures, and offering balloons and flowers in support of their favorite chef. more
Graduating Students:
Sous Chef de Cuisine
Samantha Paige Dudley, Joshua Alan Exner, Antonia Kuzmin, Monica Cardenas
Sous Chef de Patisserie
Leslie Ochoa, Ines Pineda, Lori Kaye Scott, Bryan Montemayor
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Samuel Ethan Campbell
Associate of Applied Science in Culinary Arts
Ronald R. Asignation, Andrew Garcia, Raymond Keith Malone, Leila Nassri, Monica Lynette Ray, Dana M. Zadow, Sara H. Assi
Associate of Applied Science in Baking & Pastry Arts
Michael lee Jones, Teresa Lynn Roumell
Judges
Jarrett Crump, Jason Allen Crump Scholarship Benefactor
Jeffrey George, Chef Owner - Catering by George
Philippa Warfield-Hine, Benefator
Angela & Roland Glowinski, Benefactors
The 65th Commencement Ceremony took place Friday, February 26, 2010 at the Culinary Institute LeNôtre in our brand new amphitheater.
At this Commencement, we celebrated the achievement of 19 graduates with Diplomas & Associate of Applied Science Degrees.
Lorrie Annette Wilde received the Steven K. Schultz Perfect Attendance award.
Alsinder Hicks was the student speaker.
Family members and friends joined the celebration with cheering, taking pictures and offering balloons and flowers in support of their favorite chef.
Alain Lenotre recognized students who shined once again in the 2010 ACF Competition Sponsored by Ben E. Keith and emphasized the importance in competing in such events.
The recognized students were Tisha Gibson, Melissa Young, Joann Casey, Clarissa Cardenas and Janeth Sanchez. 
The recognized students not in the picture were Crystal Beccera, Judith Hastings, Marco Leyva, Lori Scott and Cristal Tamez.
Graduating Students:
Sous Chef de Cuisine
Dunia Dominguez, Alexander Garza, Renata Rocha Goos, Ronald James Hassel, Jonathan Edward Ryan, Nicholas Slay
Sous Chef de Patisserie
Jonathan Edward Ryan, Melissa Kay Young, Tisha Lakay Gibson, Priscilla Diamond-Lauren Beltran, Andrea Mechelle Bryant, Crystal Becerra
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Nicholas Slay, Lorrie Annette Wilde.
Associate of Applied Science in Culinary Arts
Rebeca Yalide Elizondo, Alsinder Hicks
Associate of Applied Science in Baking & Pastry Arts
Marjorie Sue Kidd, Adaia Lopez, Janeth Sanchez, William Taylor Glines, Wendy Lynn Young
Judges
Amanda Crump, Jason Allen Crump Scholarship Donor
Meredith DeLone, Modern Luxury Magazine
Stan Holt, Owner Lupe Tortilla Restaurants
Janet Springer, Gaston Lenotre Scholarship Benefactor
Gary Carter, the 1st Place winner of the Lions Club Texas BBQ Championship, in the turkey category, and Student Speaker of the 64th Commencement Graduation said:
"Visitors, as you go throughout the building you will see photos of Mr. LeNôtre and his father and the legacy that they have built and continue to build. You are an amazing man, sir, thank you for the Houston Culinary Institute and your vision and passion in the pursuit of excellence. You, sir, are indeed changing lives. I never will forget your orientation to the new students that you do in which you emphasized that the spoon is one of the most important tools, because it is with it that we train our palate. I will always have a spoon in my pocket."
Graduating Students:
Sous Chef de Cuisine
Abigail I. Akindele, Phillip Head Jr., Susana E. Mancilla, Celeste Alice Landry, Joshua Paul Barnier
Sous Chef de Patisserie
Clarissa L. Cardenas, Kelley Cassity, Kristy Nicole Brown
Sous Chef in Culinary Arts Specialty in Cuisine
Marco Antonio Leyva, Ralph-Vincent Sanchez, Gary W. Carter
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Nicolas Guillermo Barengo, Alice D. May
Associate of Applied Science in Culinary Arts
Kevin Wayne Akins, Monica Gutierrez, Manuel Gabriel Lucero, Delia Anne Popovich, Thomas Lee Pierce, Richard Anthony Ramirez, George R. Sheperd II
Associate of Applied Science in Baking & Pastry Arts
Geri A. Terri
Judges
Bill King, Attorney at law, Gaston LeNotre Schorlaship Benefactor
Jim Mills, General Manager, Houstonian Hotel & Spa
Diane Morales, Owner, Revista Houston Magazine
Veronica Rademacher received the Steven K. Schultz Perfect Attendance award.
Sous Chef de Cuisine
Dylan Lewis, Scott Dolman
Sous Chef in Culinary Arts Specialty in Cuisine
Philip Green, Ploypatsorn Jaruankool, Veronica Rademacher, Rasmy Vongthong, Matthew Zelond
Sous Chef in Culinary Arts Specialty in Baking and Pastry
James Bigler III
Associate of Applied Science in Culinary Arts
Patricia Burdette, Leatrice Lloyd, Adriana Martinez, Matt Warren, Krystine Miller
Associate of Applied Science in Baking & Pastry Arts
Jennifer Ramos, Sandia Horng, Krystine Miller
Judges
Ernie Manouse, Anchor-Producer PBS
Paul-David Vann ATTA, CHSP, Director of Catering Hilton Americas
Claudia Guimond, Chef de Cuisne, Granduca Hotel
Chef Walter Kayser, ACF
The 62nd Commencement Ceremony took place Friday, July 10, 2009 at the Culinary Institute LeNôtre Michael Cordua Auditorium.
At this Commencement we celebrated the achievement of 29 graduates with Diplomas & Associate of Applied Science Degrees.
Over 150 family members and friends joined the celebration with cheering, taking pictures and offering flowers in support of their favorite chef.
"My girlfriend loved her experience with the Culinary Institute LeNôtre, and I love it too because she practices her acquired skills at home," said a happy guest.
Sous Chef de Cuisine
Scott Barajas, Kirsten Cagle, Megan Foster, Gabriel Luna, Tomiko Olah, Ben Perez, Theyen Hoang, Jason Sifuentes, Emily Blakely
Sous Chef de Patisserie
Rachel Rapp, Reina Bozeman, Miguel Resendiz, Sara Moore, Emily Bose, Valerie Blanco
Sous Chef in Culinary Arts Specialty in Cuisine
Denise Corradi de Moura Fonseca (Perfect Attendance Winner), Markeela Hampton
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Kathryn Reineke, Marie Gain
Associate of Applied Science in Culinary Arts
Anna Bruner, Beatrice Carillo, Joshua Mayeux, Lillie Sternes, Nicole Wawarosky, Sandia Horng, Sandra Shafer
Associate of Applied Science in Baking & Pastry Arts
Anna Bruner, Beatrice Carillo, Lillie Sternes, Ashley Tarkington, Nicole Wawarosky, LaQuecha Strait, Sandra Shafer
Judges
Ryan Pera, Executive Chef, The Grove Restaurant
Mike Barnard, Shell Oil Foundation
Jacqueline Halmiton, Artist/Designer
Sous Chef de Cuisine
Michael Benavides
Sous Chef de Patisserie
Leticia Garza, Virginia Hinojosa, Tony Nguyen, Melissa Rapp, Tracy Wheat
Sous Chef in Culinary Arts Specialty in Cuisine
Mark Soto, Vanh Lienvongkot
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Abigail Akindele
Associate of Applied Science in Culinary Arts
Beatrice Carrillo
Congratulation to all students
Judges
Sander Edmonson Executive Chef
Jeffrey Everts, Executive Chef
Eglantine Pauverel, Executive Director, FACC
Sous Chef de Cuisine
Blanca Mangana, Kristopher Perez
Sous Chef de Patisserie
Tatiane Campedelli, Juliana Gregory, Robin Nieland, Brianna sales, Luz Maria Sarmiento, Nancy Villarreal, Patti Bernard
Sous Chef in Culinary Arts Specialty in Cuisine
Gary Mularski, Daniel Sanchez, Stephen Ngao
Sous Chef in Culinary Arts Specialty in Baking and Pastry
April Garrison
Associate of Applied Science in Culinary Arts
Tiffany Woods, Cyrus Caclini, Lucas Volker
Associate of Applied Science in Baking & Pastry Arts
Sara Nagy, Cyrus Caclini, Lucas Volker
Congratulation to all students.
The 58th / 59th Commencement Ceremony took place Friday, November 21, at the Culinary Institute LeNôtre Michael Cordua Auditorium.
At this commencement we celebrated the achievement of 37 graduates with Diplomas and Associate of Applied Science Degrees.
Over 150 family members and friends joined the celebration with cheering, taking pictures and carrying supporting banners in support of their favorite chef.
The 58th / 59th Graduating Students are:
Sous Chef de Cuisine
Ralf Rodriguez, Jeannette Gutierrez, Lorraine Jones, Adam Matusz, Rodolfo Rojas, Severiano Escamilla, Keith Moderski
Sous Chef de Patisserie
Elizabeth Balderas, Sarah Crump, Robert Q. Johnson, Jillian Orr, Joycelyn Sim, Krystine Miller
Sous Chef in Culinary Arts Specialty in Cuisine
Robert Mangel, Matthew Boesen, Juan De Leon, Amalia Pferd, Krystine Miller, Dana Zadow, Marlon Barao, Juan Gomez
Sous Chef in Culinary Arts Specialty in Baking and Pastry
Rafaella Albuquerque, Amy Cabrera, Veronica Valenzuela, Jennie Leverett, Joy Dakessian
Associate of Applied Science in Culinary Arts
Christian Bravo, LaTara Jeffers, John Eason, Diana Melgar, Elisabeth Havens, Kenneth Johnson, Sasicha Goodwin
Associate of Applied Science in Baking & Pastry Arts
Amber Jez, John Eason, Elisabeth Havens, Phillip Le
Congratulation to all students.