Eating with Conscience

Annie and Sylvie LeNotre in-house fieldtrip

Culinary Institute LeNotre students attended an in-house field trip hosted by Annie and Sylvie LeNotre. The LeNotre sisters spoke on the affects that food have on our body and our lifespan. The students had a chance to learn about the top two centenarian cities located in Japan and Greece.  Sylvie LeNotre, an accomplished French author, spoke on the value of wild herbs and the benefits they have on life longevity.

Throughout the presentation the student were able to have hands on interaction with different foods. Sylvie LeNotre spoke on the origin of apples. She depicted how the apple was involved in ancient civilization diets. She taught our students the different elements that must be involved in the production of fruits, vegetables and herbs in order to be produced to perfection.  Sylvie demonstrated the power of our senses when differentiating between the characteristics of the human body and the fruit, vegetable or herb. Did you know that no two tomatoes are alike? Organic tomatoes are similar to human fingerprints; each has its own unique shape and features!

Whether we want to recognize it, our life is directly impacted by the food we consume.  Japan and Greece are the two countries where the highest concentration of centenarians (people over the age of 100) live.  Sylvie expressed to the students how even thought these two countries are opposite in the types of food they consume, they still have the oldest people living. In Japan, the foods consumed tend to be focused around the local fresh seafood, soy and rice. In Greece, the local menu is cheeses, rabbit, snail, and olives.

Sylvie’s knowledge and years of study on these topics proved to be extremely informational to our students. They were amazed how different diets can affect us both negatively and positively. Students learned the importance of fresh herbs, fruits, vegetable and meats in a diet.  Our students look forward to another visit from both Sylvie and Annie LeNotre.

Sylvie, Alain, and Annie LeNôtre

American Culinary Federation (Texas Chapter) Student of the Year

TylerMae Hunt

American Culinary Federation (Texas Chapter) Student of the Year

Associates Degree in Culinary Arts

When you meet Tyler Mae Hunt you can’t help but notice the passion that radiates off of her. TylerMae grew up in Trinidad and India and has been immersed in the Culinary Arts culture since she was a young girl. “My family has always been in the Culinary Arts business, so I grew up watching my family prepare all different types of Indian and Trinidadian dishes.” When TylerMae was 17 years old she moved to the United States where everything was different. “The food here didn’t taste the same as it did in India or Trinidad. Even if I had all the correct spices nothing was as fresh or tasted as good”, TylerMae said.  She has worked a variety of different jobs in her life but never lost the passion she had for Culinary Arts.  She decided now was the time for her to put her passion to work and began Culinary Institute LeNotre in March 2011. She is currently enrolled in the Culinary Arts Associates of Applied Science degree program.

TylerMae was recently nominated and awarded the American Culinary Federation (ACF) Texas Chapter Student of the Year. She was nominated by Chef’s that are members of the ACF Texas Chapter. These Chefs’ are from all over the Houston area and choose her specifically for this award. Culinary Institute LeNotre has played a big role in the skills TylerMae as learned, “Chef Pierre and Chef Sebastian has been my inspiration here at Culinary Institute LeNotre.  Without them I wouldn’t be where I am today. They make me want to do more and more to improve my skills.” TylerMae currently works at a private fine dining establishment working as a sous chef alongside Chef Lester. “Along with Chef Pierre and Chef Sebastian, Chef Lester has taught me so much. My inspiration comes from these three Chefs!”

Currently, TylerMae is planning on traveling to Africa, France and Spain after graduation. Her plan is to absorb as much information and experience that she can. “My goal is to open my own restaurant someday in the Houston area, New York and Caribbean. I want to bring unique ice-cream flavors to Texas as well as Indian, Caribbean and French fused cuisine to make one of kind dishes.” Ten years down the road TylerMae wants to teach those who have a passion for food like herself. “I want to be on every billboard and magazine in the industry someday. I want to make it big, that’s my goal!” says TylerMae.

On August 4^th, TylerMae will accept this prestigious Student of the Year award at an ACF luncheon. Since winning this award, she is now eligible to be the state of Texas ACF Student of the Year. 

The way to a man’s heart is through his…liver???

Graduate feeds his passion in a meaningful way

The preparation and presentation of food has long been a global means of showing respect, honor and appreciation. It’s used to celebrate, mourn, soothe and nurture.

For Philip Green, a 2009 graduate of Culinary Institute LeNôtre, it’s also about gratitude.

Philip was featured in a Houston Chronicle article dated April 5. The interview had taken place a couple of months earlier, when he was a chef at Prego restaurant in Houston.

Things have changed for Philip since then.

Suffice it to say, this chef has literally come full circle.

Read all about it right here.

From finicky to fine

Student grows to appreciate cuisine

Cajoling, threatening, refusing, promising, bribing - as a child or a parent, we’ve all been there. When dinner time is battle time, nobody leaves the table satisfied.

Jayme Volstad has been there, done that.

“My parents got frustrated trying to feed us because we wouldn’t eat anything,” said Jayme, now 22. “I would sit there for three or four hours, until bedtime, and just stare at them, like ‘you really think I’m going to eat this?’ I wouldn’t even eat shrimp cocktail.”

Her parents couldn’t convince her, but her husband did.

“I married into a Hispanic family, and they love to cook,” Jayme said. “My husband started teaching me things.”

Then, she got pregnant. “Seasonings became fascinating to me,” she said.

Jayme decided to concentrate on sugar more than spice, signing up for the Associate’s Degree program in Baking & Pastry Arts.

Jayme Volstad, Baking & Pastry Arts

Although Jayme was new to culinary arts, she wasn’t new to the world of college.

Originally from Minnesota but a graduate of a high school in Pearland, Jayme attended a local community college, where she dabbled in teaching, communications, theater and video technology.

Nothing seemed to stick for longer than a semester.

“I’ve always been creative,” Jayme said, “but I never felt like I was leaving a mark. I wasn’t happy. I wanted to create something people would remember, but I didn’t know what that was. Then it occurred to me that it could be food.”

That’s when Jayme came to Culinary Institute LeNôtre.

“This is where I’m supposed to be,” Jayme said. “I wouldn’t miss a day.”

Jayme had to take a semester off when her daughter Catalina was born, but she came back to class when the baby was one-week old.

Jayme hopes her daughter, now six-months old, hasn’t inherited the “picky eater” gene, and intends to expose her to a variety of tastes and foods.

If all else fails, just don’t say what’s in the food until it’s off the plate.

 “My advice is to feed them (kids) something, but don’t tell them what’s in it until after,” said Jayme, whose father did exactly that when he gave her a Reuben sandwich – which she loved – and didn’t tell her until later that it contained sauerkraut.

Now, Jayme’s parents couldn’t be more proud – not to mention, surprised – at her determination to succeed in culinary college.

“I think my dad thinks this is another one of my phases, like ‘will she go all the way with this?’ Well, I intend to stick with this,” Jayme said.

In fact, Jayme is going for gold.

She wants the gold sash, an honor bestowed on Culinary Institute LeNôtre students who graduate at the top of the class.

“At the end of the day, I want to make something beautiful,” Jayme said. “People always remember food. That’s the way to their heart.”

Five Reasons to attend Open House tonight

5. Meet like-minded people who dream of a career that isn’t only stable in the United States, but growing!

Graduation March 9, 2012

4. Hear exactly why Culinary Institute LeNôtre is truly a legendary name in culinary arts!

Alain LeNotre with his father Gaston LeNotre, France 2008

3. See our chefs and students in action as you tour North Campus!

2. Feel the passion of students as they explain, in their own words, why they chose Culinary Institute LeNôtre over any other school!

1. Taste the food. Need we say more?

Sister cities, creative cuisines

Students and chefs from Norway arrive at Culinary Institute LeNôtre

A day in the life at Culinary Institute LeNôtre is filled with baking, cooking, testing and tasting – and now five Norwegian culinary students and two chefs are experiencing it themselves.

It’s all part of “Stavanger Days in Texas,” a week-long event organized by the Houston/Galveston-StavangerSister City Society.

The students – Ole Arnoy, Celina Krumsvik, Marius Sola, Oda Norheim and Vanessa Swarray – are among the best student chefs at the high school level in Stavanger, said to be the “culinary capital” of Norway.

They are participating in culinary arts at the college level, something their Norwegian chef chaperones Mette Hagenberg and Sigve Skretting said they’re very excited about.

“It’s everything I hoped it would be,” said Skretting as he toured both campuses at Culinary Institute LeNôtre.

The Norwegian culinary students and chefs arrived Thursday March 22 and will wrap things up Tuesday March 27 by preparing a four-course meal with Culinary Institute LeNôtre students and chefs at the on-site gourmet restaurant, Kris Bistro & Wine Lounge.

The farewell dinner will feature Texan, Norwegian and French cuisines, with a demonstration by Chef Skretting on how to properly prepare fresh Norwegian halibut.

Sonia Mykletun of the Houston/Galveston-Stavanger
Sister City Society visits Culinary Institute LeNotre
with chefs and students from Norway. 

Bring the beef and pass the pastry

Jason Collier handles it all

With a first in brisket and second in ribs, it’s safe to say Culinary Institute LeNôtre Student Jason Collier knows his way around beef.

Collier and his team, the Backyard Cookers, recently won two awards at the 2012 Stringfellow Unit BBQ Cook-Off.  Stringfellow Unit is a Texas prison facility in Rosharon where Collier was an agriculture specialist for 16 years.

The only secrets Collier is willing to share are 1) cook the meat at the right temperature for the right amount of time, and 2) it’s not as much about the sauce as it is the rub.

“We have a homemade rub with common ingredients like salt and pepper, but a little bit of chili powder gives brisket a really nice color,” said Collier, 38.

When it comes to rubbing ribs, a little sugar goes a long way.

“We use a bit of brown sugar,” Collier said. “Some people use too much. Or worse, they use molasses. It’s way too sweet.”

Jason Collier and the Backyard Cookers
won this second-place award for Ribs

While Collier’s penchant for barbecue comes from numerous weekends grilling with friends and family, the training of his palate is being honed at Culinary Institute LeNôtre, where he’s working towards an Associate of Applied Science Degree in Culinary Arts.

“This is real different than what I’m used to,” said Collier as he gently worked on the task at hand – a delicate puff pastry. “It’s opened me up to new foods I would have never chosen to eat or cook before.”

Jason Collier preparing puff pastry

Upon graduating from Culinary Institute LeNôtre, Collier hopes to capitalize on taste and talent.

“I want to open the best, high-quality steakhouse that has yet to exist in Brazoria County,” Collier said. “I love to cook, but even more, I love to see people eat great food.”

This is how we do it...Chef-Instructor Jean Moysan
shows Jason Collier a few things in the kitchen lab