What is a chef?
Merriam-Webster defines it as “a skilled cook who manages the kitchen of a restaurant.” But students at Culinary Institute LeNôtre have more to add. A chef, they said, is a professional, a leader, a manager, and an artist.
“We are artists, not only by image, but by flavor combinations,” said Culinary Management student Steve Ellis. “We want food to be appealing to the eye and to the palate. When I take a plate out and get ‘oohs and aahs,’ I get a tingle down my spine.”
Defining the meaning of chef was just part of the discussion recently during President’s Orientation at Culinary Institute LeNôtre.


Students at President’s Orientation Steve Ellis, Culinary Management
Institute Founder Alain LeNôtre offered advice applicable to life in school and in the real world.
The first thing, he said, is to find a niche. Students came up with a lengthy list of careers a graduate can embark on. While baker, caterer and executive chef are classic niches, some students were thinking outside the box as dieticians, food critics and food stylists.

Alain LeNôtre compiles a list of chef-related careers
Leticia McCabe, a Cuisine Diploma student, plans to delve into the history of food.
“I want to travel the world and learn about different cuisines, not only from executive chefs at high-end restaurants, but from indigenous people as well,” McCabe said. “All of our food and cuisine came from somewhere. I would like to know where.”
Leticia McCabe, Cuisine
This need-to-know approach is something Alain LeNôtre applauds. He encourages students to be “library rats,” to explore books, magazines, DVD’s and how-to guides featuring success stories and influential chefs.
Read, re-read, then read some more
In keeping with the Institute’s foundation of Tradition, Quality and Respect, Alain LeNôtre went on to stress the importance of responsibility and work ethic. “Complete every job better than was expected,” he said.
He drove the point home by making an example of Charles Carroll, who became an executive chef at an upscale country club at a relatively young age.
Charles Carroll, CEC, Executive Chef River
Oaks Country Club in Houston
Carroll, executive chef of River Oaks Country Club in Houston, has received more than 70 national and international awards, is a successful author and inspirational speaker, and still finds time to serve the community, whether it’s coaching the United States Culinary Olympic Team or serving as board president for Culinary Institute LeNôtre’s advisory committee.
For students at Culinary Institute LeNôtre, it all starts now.
Students at President’s Orientation
Graduation is the goal, but not the end goal. The learning, Alain LeNôtre said, should never stop. Be inspired, but be inspirational. Set an example, and be an example.
“Remember,” Alain LeNôtre told students, “that we are ladies and gentlemen serving ladies and gentlemen.”
Graduation sash, medal and diploma
Just one more photo, for fun:
“You have to taste everything during the
process of creating the dish, not just at the
end. Test, test, and test again.” Alain LeNôtre
on one of the “most important tools” at our
culinary school – the disposable spoon














