The Sixty Sixth 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 Instructor 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  ballons & 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 Sixty Fifth 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  ballons & flowers in support of their favorite chef.

Alain Lenotre recognized students who shined once again in 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. Also the recognized students not in the picture were Crystal Beccera, Judith Hastings, Marco Leyva, Lori Scott and Cristal Tamez.

Graduating Students:

Sous Chef de CuisineDunia 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 pallet.   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 Sixty Second 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

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 Fifty Eight / Fifty Ninth 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 Fifty Eight / Fifty Ninth  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.