Culinary Institute LeNôtre Board of Trustees President, Chef Charles Carroll, Recognized for Operation H.O.T.

This month’s National Culinary Review, the magazine of the American Culinary Federation, features an article about the extraordinary efforts of Culinary Institute LeNôtre board president, Chef Charles Carroll, CEC, AAC.  The River Oaks Country Club executive chef created, organized and promoted Operation H.O. T. (Honoring Our Troops). 

The event included many chefs from Houston and around the nation who served home-style Cajun food to more than 4000 troops at Bagram Air Field, Afghanistan in June 2011.  The massive effort included more than 30 volunteers, 27 pallets of equipment, two tons of gifts, two pallets of food and a whole lot of heart.  

The event included an “Iron Chef”-style competition between chefs Rick Moonen and Rick Tramonto using the contents of a Meals-Ready-To-Eat (MRE) packet (see video). 

The troops were entertained by an interview with Houstonian Joanne King Herring, whose life was portrayed in the movie, “Charlie Wilson’s War.”  The seven-hour show included musical acts and video tributes from all past living U. S. presidents.

Chef Carroll’s goal was to bring the troops a taste of home.  “It’s all about home.  It’s not just a show or something we want to do.  Our full intent is to touch the hearts of everyone here,” he said.  “That’s why we have taste from home, that’s why we have food from home, and that’s why we have talent from home.”