Culinary Institute Lenotre

Follow a master, find a mentor

2012-01-26T11:27:00.000-06:00

Students learn steps to success in school and out

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

Sugar Shows and Chocolate Challenges

2012-01-17T11:23:00.009-06:00

Culinary Institute LeNôtre students and chefs to enter competition

Renee Stepp is creating an Asian garden, but not the kind you stroll in.

This garden is made of sugar.

And while Stepp may not be a gardener, she is a student at Culinary Institute LeNôtre.

“The only stressful thing is if something breaks when I’m putting it together,” said Stepp as she carefully adds fragile sugar designs to her showpiece.

Renee Stepp attaches sugar designs to her showpiece

Stepp, along with five of her classmates, will head to Conroe Wednesday Jan. 18 for an American Culinary Federation (ACF) competition.

“I’m looking forward to seeing other people’s ideas,” Stepp said.

Stepp’s instructor, Pastry Chef Philippe Richard, CEPC, will also submit a sugar showpiece.

“This is hours of love, passion…and food coloring,” he said.

Culinary Institute LeNôtre Alumna Kimberly Nguyen is entering the competition, along with four additional alumni.

Kimberly Nguyen frees a sugar design from

its mold

Nguyen, a 2011 graduate, previously brought home a bronze medal.

“You look around, see what inspires you, and make some changes,” said Nguyen about coming up with creative, new ideas for her sugar showpiece.

Kimberly Nguyen checks the status of sugar as it hardens

under heat lamps

Pastry Chef-Instructor Benjamin Estienne, along with one of his students, is entering the chocolate category.

Chefs and student chefs will compete for cash prizes and ACF medals.

Fine Wines and Fun Times

2012-01-13T13:03:00.004-06:00

Kris Bistro & Wine Lounge hosts members of the International Wine & Food Society

The wine was described as funky, fruity or fabulous.

The food was described as delicious, delightful or divine.

Paired together, it was a match made in heaven - times three.

More than 30 guests and members from the International Wine & Food Society Houston branch recently gathered at Kris Bistro & Wine Lounge, the on-campus, fine-dining establishment of Culinary Institute LeNôtre.

Members of the International Wine & Food Society

enjoy a wine-pairing dinner at Kris Bistro & Wine Lounge

Executive Chef Kris Jakob prepared a three-course menu, beginning with appetizers of Foie Gras Torchon on Brioche, Pan-Seared Diver Scallops and Cream of Butternut Squash Soup. The main course consisted of Slow Braised Short Ribs, Pan-Roasted Duck Breast and Herb-Roasted Rack of Lamb. Dessert was the Trio of LeNôtre Classics, which includes Hazelnut Butter Cream Success Biscuit, Classic Charlotte Cecile and Raspberry Casino.

Each course was served with three wines.

“The chef hit it out of the park,” said event emcee Joe Abuso, sommelier and Culinary Institute LeNôtre adjunct faculty wine instructor. “He really understands which foods bring out the best in wine and vice versa.”

Sommelier Joe Abuso

Abuso said the general verdict on the 2004 Chateau Lascombe and Chateau Leoville Barton was “kind of tight, the fruit was kind of hard, the tannins were kind of aggressive.”

“That’s not a bad thing,” Abuso said. “It’s just that it’s a powerful vintage and still a little young. When people taste it again 10 years from now, it will have mellowed beautifully.”

Culinary Institute LeNôtre Director

Marie LeNôtre reaches for Bordeaux

Culinary Institute LeNôtre Founder Alain
LeNôtre takes notes during wine tasting

The favorite wine of the night was a 1998 Chateau LaPlagnotte Bellevue.

“It was at its peak,” Abuso said. “The fruit, tannins and acids were well balanced with each other.”

Jim Storfer, president of the International Wine & Food

Society, Houston branch, visits with Alain LeNôtre

For more photos, including some of the wine decanting process, visit us on Facebook.

New Semester, New Adventure

2012-01-12T09:42:00.003-06:00

January term underway at Culinary Institute LeNôtre

My compliments to the chef.

That’s not just the stuff movies are made of. It’s genuine praise that Cory Heavin dreams of hearing one day. “If somebody said ‘please bring the chef out so I can give compliments myself,’ that would be the best feeling in the whole world,” he said.

Cory is well on his way, as is his wife of five years Kimberly Heavin.

They are both enrolled in the Associate of Applied Science Degree in Culinary Arts program at Culinary Institute LeNôtre. The second-semester chef-students are eager to experience everything the college has to offer, and chef-instructors are eager to respond.

“Every term is new students, new personalities and new adventures,” said Baking & Pastry Chef David Berg.

The semester began Jan. 2.

Chef David understands what it’s like to have chef-in-training jitters. “The first thing I let them know,” he said, “is that everything’s going to be okay.”

Chef-Instructor David Berg

The technicalities of breads and pastries are plenty, including creaming, cutting and caramelizing, the intricacies of temperature and the interactions of ingredients.

Student-chef Justin Rosenstein can appreciate these things, especially after an accidental extra pinch of salt left his cake less than pleasing to the palate.

Justin is now a few semesters into his student career at Culinary Institute LeNôtre, but he fondly recalls one of Chef David’s first writing assignments: flour power.

“We had to write a paper on everything about flour,” Justin said. “The different kinds, the way it’s made. Chef David told us you can’t do anything without flour. If there was a natural disaster, as long as there’s flour, chefs can make bread, and we can survive on bread. When he puts it in those terms, it makes a lot of sense. And I like that. It’s real-life impact.”

But the real reward for Justin is the end result, the day he too is a professional chef.

“Chef’s are very passionate,” said Justin, a Baking & Pastry Arts Diploma student. “You have to be, because you go in there and work really hard to make a product other people will enjoy, something that makes them happy. It takes dedication and hard work.”

By the time students progress to Head Cuisine Chef-Instructor Pierre-Yves LeBihan’s class, they’ve already put in 30 hours of dedication, hard work and instruction.

“Now is the time,” he said, “that everything is put into practice.”

This is also the time when chef-students fully realize that all of the French techniques they’ve been studying - sautéing, glace and fricassee, for example - can be applied to any cuisine, including Italian, Asian or American.

Chef-Instructor Pierre-Yves LeBihan

stands next to a rack of home-made pasta

as it dries out in preparation for cutting

Whatever culinary route his students decide to follow, Chef Pierre reminds them of one thing.

“You have to be very careful about what you see on TV,” he said. “In real life, there’s not quite that much glamour in the kitchen.”

Chef-student Cory Heavin is hungry for it anyway.

“I want to have my own restaurant,” Cory said. “I want to be able to say ‘yes, I’m the one that started this. Yes, I’m the one that made this happen.’”

Husband and wife team Cory and Kimberly Heavin are

second-semester students

2011-12-21T11:09:00.000-06:00

Congratulations go to Culinary Institute LeNôtre pastry students Cherie Bergeron, Jenna Caho and Patty Reyes for taking first, second and third place at this year’s Great Texas Cookie Decorating Competition at the Ice Cutters Christmas in Conroe, Texas.

The 11th annual competition is open to professionals, non-professionals and students. Participants must submit a decorated cookie that fits within an 8”x8”x8” box. All cookie decorations must be edible and points are awarded based on craftsmanship, creativity and expression of theme.

Cherie Bergeron’s winning design cleverly depicts a scene from Dr. Seuss’s How the Grinch Stole Christmas. Jenna Caho’s cookie shows a small child waiting for Santa Claus to come down the chimney. And Patty Reyes’s design shows Santa with his sleigh at the North Pole.

Under the direction of Chef Philippe Richard C.E.P.C., the Culinary Institute LeNôtre student participants included:

Cherie BERGERON, 1st place
Jenna CAHO, 2nd place
Patty REYES, 3rd place

Becka KRUEGER, medal
Raymond ZADROWSKI, medal
Laura SMITH JOYCE, medal

Vanessa SINCLAIR, blue ribbon
Ana MENJIVAR, blue ribbon
Lauren GONZALEZ, blue ribbon
Adam LONGORIA, blue ribbon

(To see more photos, go to our Facebook page.)

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

2011-11-29T15:48:00.000-06:00

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.”

Chefs Love the French Flat Top Stove

2011-11-29T12:23:00.001-06:00

What sounds like it could be a trendy new haircut is actually one of the most useful appliances in the professional kitchen. The French flat top stove is a favorite of professional chefs. If a chef is given the chance to design his/her own restaurant kitchen, chances are it will include a French flat top.

At Culinary Institute LeNôtre, our students here in Houston learn the value of the French flat top first hand in their cuisine lab classes. The technique used is different than a conventional gas range where you adjust the temperature using a knob. With a flat top, a central flame is covered by a cast iron cooking plate. The center of the unit is hotter than the perimeter; so the temperature is controlled by moving the pan around the unit.

The cook plate can be removed and pans can be placed directly over the gas flame, like a wok. In this case, the temperature can reach 1200°F. Chef Matthew Lynn says, “It’s like standing next to the sun.” Conversely, to keep soups warm, a pot can be placed on the very edge of the flat top.

Many chefs love the French flat top because its heat is more directly focused on the bottom of a pot and not the sides. This is incredibly helpful when making sauces. With a gas stove, the flames can surround the side of a pan and produce unwanted crystallization. This is not a problem when using the flat top stove.

Most stove tops have anywhere from four to six burners. Because the flat top is one continuous flat surface, a chef can have up to ten pots going at one time. Those in the center would cook more quickly and the ones on the edges would be warming or cooking slowly.

For all these reasons and more, the French flat top is considered a marvel in the commercial kitchen and a go-to appliance for professional chefs.

Area High School Students Battle for Best Cupcake

2011-11-04T13:58:00.001-05:00

It’s hard to imagine ever being tired of eating a cupcake, but speak to our staff members who helped judge the first annual Greater Houston Culinary Students High School Cupcake Battle, and they will tell you that it is definitely possible. After tasting your 30^th cupcake, it is a little hard to think about ever eating one again.

Nevertheless, Culinary Institute LeNôtre chef-instructor, Yael Kerouanton, alumna Dawn Parrott, and high school recruiter, Natalie Elizondo, had a blast at the cupcake event held at Cy-Fair High School and organized by the Houston chapter of the Hospitality Educators Association of Texas (HEAT). The competition had more than 100 entries from 13 Houston-area school districts.

According to event organizer, Kara Palermo, director of the Cy-Fair Culinary Academy, “The reason we started the Cupcake Battle was to provide an inexpensive contest that any culinary student could participate in and be successful.”

The cupcakes were judged on overall appearance, flavor, frosting, and originality. The awards included:

Best of show

Best frosting

Best cake

Best piping

Most creative

Most school spirit

Best presentation

Some standouts included a chai cupcake served in a teacup, a tasty bacon cupcake, a color palate of cupcakes (see photo) and the first place orange creamsicle cupcake. Next year’s event is scheduled to be at Pasadena High School and our judges think by then they might be ready to eat another cupcake.

Head Start Staff Learns “Grains 101” from Chef Kris Jakob

2011-10-31T14:53:00.001-05:00

Chef Kris Jakob, head instructor at Culinary Institute LeNôtre, spent an afternoon with Harris County Department of Education (HCDE) Head Start culinary staff as part of our ongoing, pro bono training with this group. Because HCDE is trying to incorporate more whole grains into their menu, the class focused on the nutritional value of grains and the best ways to prepare them.

Chef Kris introduced several kinds of grains to the Houston staff and said, “You can’t serve brown rice every day.” They learned about quinoa, kamut, kasha, bulgar wheat, wild and basmati rice. Chef Kris stressed the importance of using the right technique for each grain. He said, “It’s all about cooking it right and keeping it moist.”

Regarding nutrition, Chef Kris said that the super grain quinoa has 10 times more protein than any animal. He mentioned that kasha is loaded with iron and can help lower cholesterol. He added that all whole grains are helpful for diabetics because it takes the body longer to break them down into sugar form. So, you get sustained energy, not just a quick burst that comes from sugary foods or energy drinks.

Chef Kris taught the group three techniques for preparing whole grains: pilaf-style, boiling and steaming. If you want to blend different grains, he recommends cooking them separately because they usually have different cooking times.

For the pilaf method, Chef Kris sweat onions, garlic, herbs and spices in olive oil or butter; coated the rice and added stock; and then baked the covered pan in a 350° oven for exactly 20 minutes. He guarantees it will turn out perfectly every time.

When preparing quinoa, Chef Kris said it is critical to rinse the grain about three times before cooking. This removes a bitter layer on the grain. After steaming quinoa for about 20 minutes, the grain should pop open and expose the germ which looks like a tiny pretzel. When this happens you know it is done.

Chef Kris prepared a tabouli salad recipe that is on the HCDE Head Start menu. He added boiling water to bulgar wheat and let it steam in a plastic container fitted with a lid. He said plastic acts as an insulator to help keep heat inside the container. After 10 minutes, he added chopped parsley, mint, cucumber, tomatoes and lemon juice to finish the dish.

If cooked properly, Chef Kris stressed how great whole grains taste. He added that he can, “…tell if people have been cooking for a long time by how well they integrate grains into their menus.”

www.culinaryinstitute.edu

Culinary School Survival Guide

2011-10-26T16:24:00.006-05:00

During every 10-week term, Culinary Institute LeNôtre founder, Alain LeNôtre shares his knowledge and experience with our new students during his President’s Orientation. He encourages students to become familiar with the culinary industry by reading, studying and networking.

Many students in today’s group were seeking a career change. Among them was a Theater Arts major, Columbia law school student, Dallas policeman, accountant, military veteran, retail manager, paramedic and Russian interpreter. The skills they have may help lead them toward their culinary future.

Mr. LeNôtre stressed the importance of planning for your professional culinary career. He said finding your niche – what you enjoy and are good at – is critical. The group discussed many different career paths, such as restaurant or bakery chef, personal chef, catering chef, food writer, chef instructor and food industry consultant. He invited students to identify a few areas of interest and learn as much as possible.

Finding a good mentor can open many doors for a new chef. Mr. LeNôtre encouraged the students to study a master and work to copy that person’s success. He shared the stories of chefs Andre Soltner and Roland Mesnier, as examples.

At school, Mr. LeNôtre recommended that students take advantage of our extensive library resources. We house many books and periodicals as well as access to online material. Additionally, he emphasized the importance of tasting a variety of foods and training one’s palate. He told students to take full advantage of all the resources available at the Culinary Institute LeNôtre and to practice what they learn at home.

Finally, Mr. LeNôtre advised students to participate in the local Houston culinary community by joining a professional association or signing up for a competition. This type of participation can help build a student’s network and advance their culinary career.

Demo Shows How Silicone Molds Make Chocolate Work Easier

2011-10-20T16:12:00.000-05:00

Chocolate Ambassador, Chef Rocco Lugrine CEPC, shared helpful tips, sophisticated recipes and happy accidents with the standing-room only crowd in the Crump Amphitheater at Culinary Institute LeNôtre. The audience of professional chefs, culinary students, and interested guests gathered to learn the latest trends from the seminar’s sponsors, Cacao Barry and Demarle.

Cacao Barry offers a range of high quality chocolates, including single-origin couverture chocolate from Africa, South America and Mexico. Demarle, the inventor of the SILPAT, produces non-stick silicone pans and molds for the baking, pastry and food-service industries.

Chef Lugrine demonstrated three recipes utilizing different types of chocolate and several silicone pans. In the first recipe, Chef Lugrine created a layered dessert using dark chocolate, pecans, maple syrup and a special ingredient called Cara Crakine. Cara Crakine is a mixture of caramel milk chocolate and toasted biscuit pieces to add a crunchy texture. Chef Lugrine accidently discovered that by freezing this dessert for about 20 minutes he could create an unusually-textured surface. Thus, he called the recipe Venus.

For his second recipe – Cherie, Chef Lugrine combined a dark chocolate coffee cream, Morello cherry gel and green anise sable cookie for a decadent layered dessert. He presented the final product in gift box and hexagon shapes, created using Flexipans.

For his final recipe, Chef Lugrine shared a contemporary take on the traditional Christmas log called Koko. The log consisted of a dark chocolate caramel mousse, coconut cream center and hazelnut brownie bottom. He used a special triangular-shaped mold for the creamy center. He used Cacao Barry Extra Bitter Guayaquil 64% chocolate throughout the dessert.

Chef Lugrine introduced the audience to many unique flavor combinations using dark and/or milk chocolate in every recipe. He showed how easy and convenient it is to work with silicone pans and molds. Participants were sent home with several new recipes and lots of new ideas.

Behind the Scenes at Food Network Casting Call

2011-09-13T17:02:00.002-05:00

This past weekend, we got an up-close look at the casting process for a primetime reality-based television show. A Los Angeles-based casting company came to Houston looking for candidates for the Food Network’s Worst Cooks in America. Culinary Institute LeNôtre provided the location for the event.

Participants came from as far away as Dallas for a shot to be one of 16 recruits to be on a team with Chefs Bobby Flay or Anne Burrell on the show. They brought replications of their worst dishes, which included Chicken topped with Bac-O-Bits, burnt toast and Black Bean Cupcakes. Most were nominated by their friends or family members for their abysmal cooking skills.

In addition to bad cooks, the casting company is looking for people with unique, outgoing personalities. They explained that too often they would find a promising candidate, but the person would become shy when placed in front of a camera. During the interview process, participants were asked general questions about themselves, their professional life and their outside interests. Additionally, they were asked about their cooking experience and the dish they brought to the event.

Several participants from Saturday’s event were invited back for a second call. During the second round, the person who may have nominated the participant was interviewed as well. The participant was then asked questions in front of a camera. After spending a few days in Houston, the casting company was off to Miami for another event. Scheduled to air February 2012, the third season of Worst Cooks in America begins production in November.

All Things Chocolate

2011-08-29T11:33:00.005-05:00

Cacao Noel Seminar with Chef Sylvain Leroy

What is the best way to taste chocolate? What are ganache, cremeux and gianduja? When should you use a spatula and not a whisk? Why does chocolate burn easily in the microwave?

These are just a few questions that were answered during our Cacao Noel Chocolate Seminar with Chef Sylvain Leroy. Chef Leroy shared his expertise with students, faculty and guests as he demonstrated several recipes using various kinds of chocolate and fruit purees.

Guests were offered samples of a 64% dark chocolate, milk chocolate and white chocolate to taste. When tasting chocolate, Chef Leroy recommends placing the chocolate under the tongue and closing your nose for a few seconds. Then, when you taste the chocolate, you can experience its full flavor.

To make a ganache (an emulsion of chocolate and heavy cream), Chef Leroy chose a Culinary Institute LeNôtre cuisine student to help him. He explained that making ganache was like making a “chocolate mayonnaise.” He heated the cream and poured it over the chocolate to melt it. He used a spatula, not a whisk, to stir the ingredients because he did not want to incorporate air into the mixture.

Chef Leroy said it is fine to melt chocolate in the microwave, but to do it carefully at 50% power. He said chocolate can burn easily because there is no water content. He recommends melting at 60-second intervals until the chocolate is 55°C (131°F).

Guests were offered several inventive chocolate desserts made by Chef Sylvain. He made a cremeux (creamy dessert similar to pots de crème) topped with blueberries and a lavender streusel. Other samples included: a white chocolate mousse made with yogurt: a milk chocolate mousse topped with gianduja (milk chocolate with hazelnut praline) beads; and a coconut mousse served with a milk chocolate praline crunch.

Chef Leroy explained that Cacao Noel beans are roasted on the Ivory Coast of Africa. Then cocoa powder cakes are sent to France to be made into high quality chocolate or couverture. The Cacao Noel brand is available for professional use and distributed through Paris Gourmet.

Chef Kris Glams Up the Toaster Oven On KHOU’s Great Day Houston

2011-08-16T15:55:00.014-05:00

Our very own, Chef Kris Jakob, appeared on KHOU’s local morning program: Great Day Houston. Appearing with the show’s host, Deborah Duncan, Chef Kris made a delicious Salmon Provençal in of all things, a toaster oven.

Proving that gourmet food can be created just about anywhere, Chef Kris explained that a toaster oven can make a great dinner in a short amount of time. He personally honed his toaster oven skills in college and said the small appliance is great for cutting back on the amount of heat generated in your kitchen and using less energy.

For the demo, Chef Kris preheated the broiler of the toaster oven with a small oval cast iron pan inside. He explained that by using preheated cast iron, the salmon would be cooked from the top and the bottom. Once the salmon was seasoned, Chef Kris placed it skin-side up on the pan and broiled it briefly on each side. He served the fish with eggplant, zucchini, tomatoes and two sauces. Two lucky tasters from the audience got to try the dish.

The salmon dish will appear on the menu of our new restaurant, Kris Bistro & Wine Lounge. To make it at home, try the following recipe:

Broiled Salmon Provencale

Ingredients

Protein

6oz Salmon

1tsp Herb of Provence / Salt and White Pepper

1tsp Olive Oil

Lavender Glaze

½ c H2o

½c Sugar

1Tbsp Lavender

Vegetable Tian

4ea 1/8in Sliced Zucchini

4ea 1/8in Yellow Squash

3ea 1/8in Sliced Eggplant

4ea 1/8in Sliced Vine Ripe Tomato

1tsp Herb of Provence / Salt and White Pepper

1Tbsp Olive Oil

Baba Ganoush

1ea Eggplant, sliced in half

1tsp Garlic

½tsp Cumin

6Tbsp Olive Oil

1Tbsp Lemon Juice

2tsp Tahini

Red Pepper Jam

2ea Roasted Bell Peppers

4ea Whole Pepperdoux’s

2Tbsp Juice of Pepperdoux’s

1tsp Olive Oil

Method

Protein Method

Place the cast iron skillet in the oven and turn on broil to heat up for 15min while prepping ingredients. Season salmon and leave on counter to warm up.
For the lavender glaze, put the H2o in the microwave for 1 minute then pour the H2o over the sugar and lavender melting the sugar.
Place the salmon presentation side down on the skillet and place in the oven for 3- 4 minutes. Flip the salmon with a spatula. Brush on the glaze and return to the oven for another 2 minutes to set the glaze creating a nice crust.

Vegetable Method

Slice each vegetable with a mandolin preferably to get even slices and toss in a bowl with Herb of Provence, olive oil, and salt and pepper
Layer alternating each vegetable
Place in oven to broil for 5 minutes

Baba Ganoush Method

Slice the eggplant in half – score and pour 4Tbsp of the olive oil on the inside flesh. Season and place on skillet to broil flesh side up for 15 minutes until the flesh starts to caramelize and the texture is soft.
Place the remaining olive oil and garlic into a plastic cup and cook in the microwave for 30-45 seconds to infuse the olive oil.
Scrape the inside flesh of the eggplant into a blender and add all the remaining ingredients, including the oil infusion, and blend to a smooth paste.

Red Pepper Jam

Place all ingredients into a blender and blend to a smooth sauce.
“Chef Trick:” If you can find it, online put a pinch of xanthium gum to help keep the emulsion.

The Art of Pastillage

2011-08-10T13:16:00.003-05:00

As part of their final exam, our senior students create an elaborate centerpiece decoration using pastillage. Pastillage (PAHS-tee-AHJ) is sugar-based dough used to make three-dimensional sculptures, decorative ribbons, appliqués and other decorations. This is one of many ways our students can display their artistic and creative skills. It’s hard to believe that the final product is edible, although we don’t really recommending eating it.

Pastillage and its sugarcraft cousins gum paste and fondant, can be molded, rolled and cut into shapes. What sets pastillage apart is the use of gelatin in the dough which helps make it sturdier and firmer. Pastillage is naturally white but can be tinted or spray painted using an air brush. It is important to use stainless steel bowls and tools to keep from discoloring the dough.

Once the pastillage dough is made, it must be wrapped in plastic to keep it from drying out. Decorations can keep for one year or more because pastillage is not sensitive to temperature or humidity. So, a centerpiece can be used for many events as decoration. We keep several on display in our hallways here at the Culinary Institute LeNôtre.

To make pastillage at home, try the following recipe:

Pastillage

Yield: 2 lb. 9 oz.

Ingredients:

2 lb. Powdered sugar, sifted

4 oz. Cornstarch

0.5 oz. Gelatin, softened

4 fl. oz. Water, warm

1 oz. Corn syrup

0.5 fl. oz. Lemon juice

Method:

Place the powdered sugar and cornstarch in the stainless steel bowl of a mixer fitted with a stainless steel paddle attachment.

Melt the gelatin in the warm water and stir in the corn syrup.
Make a well in the middle of the dry ingredients in the bowl. Add the liquid mixture and blend the ingredients on low speed. Add the lemon juice. Mix until combined.
Remove the pastillage from the bowl. Immediately wrap it tightly in plastic.

Seven High School Students Awarded $2000 Scholarship

2011-07-15T15:47:00.008-05:00

Today, seven recent high school graduates participated in our annual high school scholarship competition. The students were given two and a half hours to prepare an egg, salad or dessert recipe. Their recipes included a list and quantity of ingredients; preparation instructions; estimated preparation time; equipment and tools needed; and serving quantity. Also, the students wrote a 200-word essay about why they want to pursue culinary or pastry arts at the Culinary Institute LeNôtre.

Chef Matt Lynn was on hand to ensure that the students followed proper sanitation and safety practices. He offered advice about timing, equipment use and plating. Several family members watched the competition from outside the kitchen lab. A panel of judges tasted each dish and offered constructive feedback to the students.

The participants included:

Jesus Ruiz (MacArthur HS) – Mini Cheesecake

Marina Tarwid (Cypress HS) – Tres Leches Cake

Brachel Goudeau (Spring HS) – White Chocolate Vanilla Cookies

Heather Wells (New Caney HS) – Hummingbird Cake with Cream Cheese Frosting

Bre-Ann Hammitt (Katy HS) – Napolean Dessert with Chocolate Ganache and Fresh Berries

Gerardo Posada (Jefferson Davis HS) – Strawberry Cheesecake

Irene Alaniz (Cypress Lakes HS) – Flan

The judges awarded all seven participants a $2000 High School Tuition Scholarship. Also, the students were individually awarded medals based on their presentation, level of difficulty and timing. Marina, Bre-Ann and Irene received a gold medal; Heather and Gerardo received silver medals; and Jesus and Brachel received bronze medals for the efforts. Congratulations go to all the participants. We look forward to them joining our culinary family this fall.

Master Class with Chef Alain LeNôtre

2011-06-15T13:10:00.010-05:00

Our school founder, Chef Alain LeNôtre, wants to know his students and help them make the most of their time in culinary school. Once a term, Mr. LeNôtre, spends half a day with our new students and shares the wisdom he has acquired from his many years as a pastry chef and businessman.

Niche First and foremost, Mr. LeNôtre encourages students to find their own personal niche. He suggests they determine what interests them the most and identify careers in that area. He wants students to read as much as possible about success stories in the industry and recommends the following reading list:

v Chef’s Story edited by Dorothy Hamilton and Patric Kuh

v Leadership Lessons with a Chef by Charles M. Carroll

v Tasting Success by Charles M. Carroll

v Chefs to Know edited by Antoinette Bruno

v Becoming a Chef by Andrew Dornenburg and Karen Page

Mentor The next step, according to Mr. LeNôtre, is to identify someone who has succeeded in your niche. Ideally, students should try to work for their idol and learn as much as possible. He stresses the importance of a solid work ethic and developing a network of industry colleagues.

Portfolio A simple binder or photo album can be an invaluable investment for culinary students. Mr. LeNôtre wants students to include photos of their work, a personal biography, letters of recommendation and special awards. The portfolio can be used when applying for a job, securing a loan or finding a business partner.

Practice Mr. LeNôtre firmly believes that one of the secrets to success is practice. He wants students to repeat what they learn in class at home. Learning good, solid techniques is always the goal. He thinks a tasting spoon is the chef’s most important tool. He wants students to taste during the progression of a recipe. He has made training the palate part of the school’s curriculum. Twice a week, students share a chef’s table where they taste dishes made by other classes.

Mr. LeNôtre concluded by offering students a few important words to live by: He shared the following:

v “Complete every job better than it was expected.”

v “Become a better chef than the one you are working under.”

v “If you are on time, you are late.”

v “You cannot buy your diploma or degree, you must earn it.”

v “Your attitude is your altitude.”

HCDE Head Start Staff Gains Confidence With “CHOPPED” Competition

2011-06-03T13:46:00.015-05:00

Normally on Fridays, our school is somewhat quiet. The chefs have a well-deserved day off and the students are either in academic classes or off doing their own thing. But this past Friday was a different story. One of our second floor culinary kitchens was full of life.

We had the privilege of hosting the culinary staff from the Harris County Department of Education (HCDE) Head Start program in a professional development workshop. This was the fifth visit for most of the H

CDE employees. Chef Matthew Lynn has been working with the employees as part of a community partnership with HCDE called Chef’s Academy. This is a service that we provide to HCDE free of charge.

In previous sessions, the HCDE staff was trained in knife skills, various culinary techniques and nutrition. They have created basic sauces and turned them into soups. They learned how to maximize the utilization of ingredients by using certain kitchen scraps to make stock. Pat Haggerty, who works at J.D. Walker Head Start in Baytown, said her favorite class so far was the day they made pizza from scratch.

On this particular Friday, the HCDE employees came into the kitchen lab with a little trepidation. Chef Matt decided to have the staff split up into groups of two for a “Chopped” competition. The participants could choose between preparing either a chicken or beef dish. Culinary Institute LeNôtre provided the meat, vegetables, starches, herbs and spices from which they could choose. Chef Matt and three culinary student assistants (Jane Merritt-Sacket, Maria Oates and Josh Reed) were on hand to help if needed.

Once all of the dishes were prepared and plated, Chef Matt tasted each and commented on their strengths and weaknesses. For one dish, he mentioned the vegetables were cooked perfectly, but they may need a little more salt and pepper. However, Chef Matt said he would rather see them under-season the food, especially given the fact that they are cooking for young children. In another dish, Chef Matt thought some of the carrots were a tad underdone, while others were fine. He said that good knife skills help with this problem. When vegetables are cut into similar sizes, they can cook more uniformly.

Reluctantly, Chef Matt chose one beef and one chicken dish as the winners. The winning beef dish was braised with Indian spices and served with mashed potatoes and sautéed vegetables, while the chicken dish was grilled and served with eggplant and rice. Congratulations to Vernella Lewis and Diezle Williams from Baytown for their efforts. Chef Matt praised the staff for overcoming their fear of the competition. He said, “When you can squelch your self-doubt, your confidence will come out.”

HCDE Head Start serves freshly prepared breakfasts, lunches and afternoon snacks to over 1280 children in 17 early childhood learning centers throughout Northeast Harris County.

Teaching High School Students To Add Their Own Flavor

2011-05-17T10:44:00.009-05:00

As part of our ongoing outreach, we speak to area high schools about what to expect from a culinary education. Today, we met with 25 students from Klein Forest High School in Houston, TX. We gathered in the school’s teaching kitchen. We talked, we laughed and we ate some French food.

Klein Forest offers a culinary program to its students. Many of these students hope to one day go into the culinary or hospitality field for their career. The students are interested in learning about food and new ways to prepare it.

Culinary Institute LeNôtre chef, Matthew Lynn, was on hand to do a demo for the students. He made a basic crêpe batter and explained that it can be made sweet or savory depending on what flavors are added. For the demo, Chef Matt made a few crêpes without any flavoring and had the students taste them. Then he added good quality vanilla and a pinch of sea salt, so the students could taste the difference.

To make savory crêpes, Chef Matt suggested adding salt and some kind of herb. The important thing to remember is that you can take a simple recipe and change it in many ways by adding the flavors that you want. According to Chef Matt, “Your imagination is your only limitation.”

Chef Matt shared the following recipe:

Basic Crêpes

1 cup all purpose flour

1 cup milk

1 cup eggs

½ cup unsalted butter, melted, cooled slightly

¼ tsp good quality pure vanilla

Pinch of sea salt

Carefully mix all ingredients together with a whisk. Heat a shallow sauté pan and lightly coat with butter or oil. Pour a little batter onto the pan and swirl to cover the bottom. Heat for about 20-30 seconds. Turn crêpe over using a spatula. Cook on the other side for about 20 seconds.

Top with granulated sugar, fresh strawberries, banana slices and/or Nutella.

Students Learn To Fabricate From Nose-To-Tail

2011-05-06T11:30:00.007-05:00

In the kitchen, our students are not given a pre-packaged cut of meat, like a chicken breast or pork chop. They are taught to utilize an entire animal, from its nose to its tail. In the world of butchery, this is known as meat fabrication. Fabrication can be thought of as a fine tuning process. It turns primal cuts of meat into more common and usable sub-primal cuts.

This week, students in our Level 1 class fabricated a whole hog. They will use all parts of the animal, including the head, which will be used to make hog’s head cheese. They will brine the belly to make homemade bacon. Over the course of a year, they will cure the hindquarters to make our very own prosciutto.

By mastering these skills, our students are able to add value to restaurants. In-house butchering can represent a significant cost savings. It also ensures a fresher, higher quality product. Additionally, restaurant goers have shown an interest in experiencing nose-to-tail dinners. The concept was popularized by Chef Fergus Henderson of London’s St. John Restaurant. Here in Houston, Feast Restaurant, is well-known for its popular nose-to-tail dinners.

Culinary Institute LeNôtre Hosts StarChefs Rising Star Panel

2011-03-22T10:00:00.005-05:00

The Culinary Institute LeNôtre was honored to host a panel discussion with the Rising Star judging committee on the eve of the Rising Star Gala event held at the Four Seasons Hotel in Houston, March 17th. Students and staff joined the event’s judges from Star Chefs with discussion and questions and answers pertaining to the Rising Star competition and what makes a chef great. The Rising Star competition is hosted by Star Chefs Web Magazine, a magazine for culinary insiders.

Each year Star Chefs travels to four cities in the country hosting a Rising Stars gala event and competition. Only the best of the best earn the title of a Rising Star. This was the first time Houston was included in the competition. Last year the Houston chef community reached out to Star Chefs through a Twitter campaign gaining the interest of the magazine. The magazine knew something special was happening in Houston and found out why more people eat out in Houston than any other city in the country. Houston was their first stop this year and will be followed by Chicago, Portland and New York.

Star Chefs sends their editorial staff out 6 months to 1 year before the date of Rising Stars event to select contestants. The tastings conclude a minimum of 3 months before the event.

The Rising Stars Revue is a walk-around tasting gala featuring the Rising Stars and their signature dishes, desserts, and drinks. Each Rising Stars Chef and Pastry Chef serves one dish (usually from their tasting with Star Chefs), the Rising Star Mixologist serves cocktails, and the Rising Star Sommelier serves wine pairings that they have chosen for the chefs’ dishes and desserts. The revue is open to the public, and features a Champagne and caviar reception for VIP guests, an awards ceremony, and a “Best Dish” contest sponsored by Jade Range (the winner wins a Jade plancha).

What is a Rising Star?
Rising Stars are up-and-coming chefs and culinary professionals who represent the fore-runners of the contemporary American dining scene. They have strong, compelling culinary philosophies, are able to see beyond the four walls of their restaurant, and are committed to fostering a culinary community by sharing their knowledge with fellow professionals. Ultimately creativity, ambition, exquisite presentation and, most importantly, delicious food wins a chef the designation of Star Chefs Rising Star. They are the future of American cuisine.

Savory dishes, desserts, cocktails, and wine pairings from more than 60 of Houston’s talented chefs, pastry chefs, mixologists, and sommeliers were tasted. Only 13 earned the title of Rising Star.

Alumna JoAnn Casey - Spreads Her Passion to Others

2011-03-22T09:01:00.004-05:00

JoAnn is a world traveler that has freely shared her passion for Culinary Arts. A graduate of the AAS in Baking and Pastry degree program, JoAnn has spent her life giving back to the community. JoAnn came to Culinary Institute LeNôtre to further develop her skills in baking and pastry. This was after she had built a substantial foundation in regional Italian cuisine. She is also a member of the Elite Competition Team for Baking and Pastry at Culinary Institute LeNôtre.

JoAnn developed her passion for culinary arts as a child. She grew up in her Aunt’s kitchen learning to prepare Southern Italian Cuisine and has volunteered her skills and knowledge to many organizations since then. JoAnn hails from New York City and though she spent 25 years in corporate America she never missed an opportunity to share her passion and talents for culinary arts with the people around her. She continued to practice and perfect her skills in Italian Cuisine by volunteering to prepare dishes for corporate events and parties.

JoAnn and her family moved to Milan, Italy where they spent five years. During this time JoAnn was introduced to Northern Regional Italian cuisine which is based on rich sauces of wine, butter and cream. Surprisingly different from what she was used to, she found the regional cuisines reflected the raw ingredients readily available in those areas. In Southern Italy tomatoes, olive oil and pasta are far more present. Tomato is virtually absent in most Northern Italian cuisines,where rich sauces of butter, wine and cream are made and rice, corn (for polenta), and cheeses are key. The Northern Italian main courses often reflect the people's pride in their unspoiled countryside

The differences between cuisines sparked JoAnn’s interest in bringing a little Southern Italian Cuisine into the lives of those around her. She volunteered twice a week at the American School of Milan teaching children how to cook Southern Cuisine. She also started classes for woman of an International Women’s Association. Her time was volunteered for these as well. She says she taught 9 women at a time; her table seated 10 and this left one seat for her.

With all of the wonderful Italian breads and pastries JoAnn’s interest in baking took off. Again her family moved, this time to Germany. Here JoAnn volunteered at the Munich International School and taught the children Italian Cuisine and baking in an after school setting.

With her return to The States, and landing in Houston, she wanted to expand her knowledge of Baking and Pastry and enrolled and completed the AAS Degree Program in Baking and Pastry at Culinary Institute LeNotre. She continues her volunteerism today spreading the enjoyment of culinary arts to underprivileged children in Columbia County, New York, thirty miles south of Albany, the state capital. JoAnn travels to there every summer and has organized a free baking program for the children. It began as a trial one and has grown into a regular program for the children. The children look forward to this gift each summer. JoAnn passion for culinary arts has enriched the lives of others from inspired international school children, adults and now as a summer gift to underprivileged children of New York. A gift to the culinary world.

Striped Bass with Mangoes and Green Onions

2011-03-10T11:35:00.004-06:00

Striped bass are one of the most sought-after fish in North America. New England Striped Bass, or Rockfish as they are called in the South, can run in excess of 70 pounds, but they are most often caught at around 5-8 pounds. From an eating standpoint, they are at their best between 18 inches and three feet. Larger bass become coarser in texture and can accumulate levels of heavy metals.
The meat of a striped bass is a happy medium between flaky and meaty: Its texture lies between sole and swordfish. Its taste, like most fish, varies depending on where it was caught and what it was eating. In general, however, the taste is rich and flavorful.
Striped Bass is versatile. No matter what you feel like doing, from pan frying them to smoking them to poaching, striped bass handles it well.

Remember American measurements are approximations:

Ingredients:
• 1250 grams striped bass – 2 ¾ lbs.
• 1/2 deciliter olive oil – 3 Tbl.
• 1 deciliter Noilly Prat or dry vermouth – 6 Tbl.
• 1 deciliter white wine – 6 Tbl.
• 40 grams chopped shallots – ¼ cup
• 2 grams chopped garlic – ½ tsp
• 1 pinch thyme flowers
• 1/2 bay leaf
• 2 deciliters veal stock – ¾ cup
• 2 deciliters fish stock – ¾ cup
• 10 grams butter – 1 Tbl
• salt and pepper
• 2 grams lemon juice – ½ tsp
• 160 grams mango trimmings – ¾ cup

Garnish:
• 160 grams mango, julienned – ¾ cup
• 10 grams cilantro, chopped – 1 Tbl
• 50 grams olive oil – 2 Tbl
• 12 each scallions

Method of Preparation :
1. Scale the fish and remove the fillets. Score the skin and season.
2. Pan fry in olive oil, skin side down, then set aside.
3. Deglaze the pan with the white wine and the Noilly Prat, then add the aromatic garnish.
4. Reduce to glaze, then wet with the veal stock and the fish stock.
5. Reduce by half and puree. Strain into a clean pan.
6. Trim and blanch the green onions. Blanch them for 3 minutes and shock in ice water.
7. Finish fish fillets in oven and cook to desired doneness.
8. Reheat scallions in water and butter. Adjust seasoning.
9. Sauté mango julienne in olive oil, add cilantro and season.
10. Finish sauce with butter and adjust the seasonings.
11. Plate items and serve hot.

Bon Appétit

Wine Pairing for Creamed and Baked Snail in a Puff Dough Basket with Parsley Cream

2011-02-21T19:44:00.005-06:00

Mollusks, including escargot, prepared with butter, garlic and parsley, are almost always best with white wines that are crisp and high in acidity. Muscadet is a fantastic wine in this category. Muscadet wines are usually light bodied and almost always dry with very little to no residual sugar. Left over carbon dioxide from the bottling process can produce wines with a slight tingly sensation. Muscadets are at their peak drinking ability from release up to three of years of age. The moderate alcohol level of Muscadet, always under 12%, allows it to stand out against rich, creamy dishes, such as this one, offering a refreshing change for the palate.

A grape with a long history in France's western end of the Loire valley, Melon de Bourgogne is most famous as the grape responsible for the Muscadet wines. More Muscadet is produced than any other Loire wine.

Most wine botanists believe that the Melon de Bourgogne grape was introduced to this region in the 17th century by a resourceful Dutch trader looking for a source of neutral, white wines that could be distilled into brandy. Following the deep freeze of 1709, with most of the red grape varieties severely damaged in this area and they were replaced by the hardier Melon de Bourgogne. It is believed that following that deep freeze, King Louis XIV ordered the replanting himself with a grape called Muscadet Blanc , which was most likely the Melon de Bourgogne.

The late 20th century saw a revival in the Muscadet producing region as creative wine producers tried new winemaking techniques aimed at bringing out more flavor and complexity in the wine. The 1980s saw a rise in use of oak barrel fermentation and lees stirring and in the 1990s, the wide spread use of extended skin-contact prior to fermentation was introduced. The use of these techniques has created a wide range of styles and quality of Muscadet wine.
Bon Appétit

Creamed and Baked Snail in a Puff Dough Basket with Parsley Cream

2011-02-08T09:09:00.003-06:00

The term for land snail in France is Escargot. Escargot is often served as an appetizer in France and in French restaurants. While people who are not from France think that the word refers to a specific dish, in fact it is a generic term for edible snails.

Snail shells have been found in archaeological excavations dating to prehistoric times. A number of excavations of archaeological sites around the Mediterranean have yielding evidence of the culinary use of several species of snails. From historic times the Romans are known to have considered escargot as an elite food, as noted in the writings of Pliny, Roman nobleman, scientist and historian.

Snails can be collected in the wild or farmed for prepared escargot. Farmed snails are fed on a mixture of green and dried foods. The snails must go through a period of fasting prior to harvesting to cleanse their intestines, which can otherwise make the dish turn bitter if not completely emptied. Fasting usually lasts for one week. During the fasting period, the snails are kept in wooden ventilated boxes. The snails are gently washed every other day in running water, with stimulates them to empty their guts.

Not all species of snail are edible. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum. Several additional species are popular in Europe.

Fresh Escargot can be purchased over the Internet and canned escargot is available from many fine grocers. Like most mollusks escargot is high in protein and low in fat content. It is estimated that escargot is 15% protein, 2.4% fat and about 80% water.

Recipe (remember American conversions are approximate)
Ingredients:
• 400 grams shelled snails (14 oz)
• 200 grams puff pastry dough (7 oz puff pastry)
• 150 grams butter with parsley and garlic (1/3 lbs)
• Egg Wash

Method of Preparation:
1. Make a fine stew with the snails and garlic butter.
2. Cut out the puff pastry into small triangles.
3. Scoop a teaspoon of snail stew in the center of the triangles.
4. Roll them up to make a croissant.
5. Brush with egg wash.
6. Bake in a 250C oven for 8 minutes.

Bon Appétit

Beverage Pairing for Flounder Duglere - Sauvignon Blanc or Pinot Gris

2011-01-21T10:12:00.006-06:00

Flounder, being a mild delicate flavored fish, pairs well with a good Sauvignon Blanc or Pinot Gris. Both of these white wine choices will complement the delicate flavor of the Flounder Duglere. Sauvignon Blanc is typically a light to medium-bodied, crisp and refreshing white wine with notable acidity. Pinot Gris is a light, crisp white wine that is intended to be consumed early on.

Sauvignon Blanc originated in the Gironde area of southwest of France during the seventeenth century. In western and central France, Sauvignon Blanc is known as Sauvignon Fume or Fume Blanc. Sauvignon Blanc wines are particularly important to the Sancerre and Pouilly regions of the Loire Valley in the west of France, and the world-famous Bordeaux region in the south of France. Sauvignon Blanc wines from the Sancerre and Pouilly regions tend to be dry and steely and would pair well with Flounder Duglere. The Bordeaux region produces wines from the Sauvignon Blanc grape that are rich and sweet and are sometimes served as dessert wines.

Like many other wine grapes, which originated in France, Sauvignon Blanc grapes have been adopted by many other countries. In 1832 Sauvignon Blanc wines began to be cultivated in Australian wineries. Australia's and New Zealand's warm climate prove to be excellent conditions for Sauvignon Blanc grapes to thrive. Some of the most popular Sauvignon Blanc wines today come from Australia and New Zealand.

Pinot Gris has been known since the Middle Ages in the Burgundy region of France where it is usually referred to as Pinot Beurot. Pinot Gris is closely related to Pinot Noir, yet lighter in color, hence the name "Gris" which means gray in French. Pinot Gris grapes are also cultivated in France’s Alsace region where the cool climate, warm volcanic soils and dry autumns produce wines with powerful flavors. Pinot Gris grapes mature very early and can be prepared and ready to drink in six to eight months after harvest. When picked early, Pinot Gris grapes produce wines that are often light and fruity. If the grapes are left longer on the vine, the wine becomes richer and sweeter in flavor.

Pinot Gris grapes are very adaptable to many environments and styles of wine making. This gives Pinot Gris wines a wide range of flavors and varieties. Pinot Gris wines from Alsace are medium to full bodied, rich and somewhat floral. In Germany Pinot Gris grapes are known as Rulander and produce wines which are medium to full bodied, sweet and well balanced with good acidity. In Italy they are known as Pinot Grigio and are used to produce wines that are light bodied and light in color. They are also crisp and acidic. In 1966 the Pinot Gris grape was brought to Oregon from Alsace. These are medium bodied and crisp wines.

Bon Appétit

Flounder Duglere

2011-01-11T15:57:00.006-06:00

Fresh Flounder is a real treat. Flounder is a lean, flaky fish with a mild sweet taste and firm texture. Being a lean fish, the best way to cook flounder is with wine, sauces and other liquids to help keep them from drying out. Flounder Duglere is just that.

The flounder is unusual as they begin their life just as any other normal fish does, but as they reach maturity one of their eyes moves over to the other side so that they may swim flat along the ocean floor and are known as a “flatfish”.

The color of a raw flounder fillet will range from tan to pinkish to snow white. No matter what color your flounder fillets are when you buy them, they will all cook up pure white.

Here is the recipe for Flouder Duglere. The American measurements are approximations.

Ingredients:
• 900 grams flounder fillets – (2 lbs)
• 120 grams onions chopped – (½ cup)
• 15 grams garlic chopped – (1 Tbl)
• Bouquet garni
• 500 grams tomatoes - peeled, deseeded & diced – (1 lbs)
• 40 grams butter – (3 Tbl)
• 4 deciliters dry white wine - (1 ¾ C)
• 6 deciliters whipping cream – (2 ½ C)
• 60 grams butter – 4 Tbl
• 30 grams parsley, flat leaves chopped – 2 Tbl
• 20 grams lemon juice – 1.5 Tbl
• salt, cayenne and pepper

Method of Preparation:
1. Fillet the flounder. Season with salt, pepper and cayenne.
2. In a braising pan or a shallow stew pan, sweat the onions, garlic, bouquet garni and the tomatoes in butter.
3. Add the fillets.
4. Moisten with white wine and fish stock.
5. Season
6. Start on stove the bake 10 mn, oven at 160 degrees Celcius. 320 degrees Fahrenheit
7. Decant the filets and keep warm.
8. On a high heat, add cream.
9. Reduce by a 1/2.
10. Whisk in butter.
11. Adjust the seasoning.
12. Remove from the stove.
13. Add parsley and lemon juice.
14. Coat the fish.

Bon Appétit

Wine Pairing for Pan Fried Endives with Bell Pepper Coulis

2010-12-17T09:44:00.006-06:00

This recipe features both endive and scallops. A good Riesling (non-dessert) is brilliant with shell-fish as is a medium bodied Rosé wine. Both are crisp and refreshing and work well with this dish.

Riesling, a white grape, was first grown in Germany in the 15th century and in Alsace a few decades later. Riesling now covers roughly 25% of the vineyards in Alsace. The warmer, drier and sunny Alsatian climate makes distinctively different Riesling than in Germany. It is fuller-bodied, more intensely fruity and dry to the palate. Riesling is known to be the finest Alsace wine.

Riesling gives wine lovers a fine example of the important complementary role that sugar and acid play in a wine’s overall balance. A great Riesling is exactly that, an elegant contrast between the two. This is complemented by the signature floral fruit characteristics. The acid-sugar balance gives Riesling the potential to age well for years.

Riesling grapes grow now in many locations in the US, South Africa, Australia, Bulgaria, Slovakia and beyond.

Rosés are generally the product of red grapes. A winemaker can control the amount of pigment released into the juice by controlling the length of skin contact. In some regions there is also a tradition of “bleeding off” some of the juice in a red wine to reduce the ratio of juice to skins, this results in a more concentrated red wine. The wine that is bled off is lightly colored and the basis for many Rosés.

While some Rosé remains a by-product of this bleeding technique the vast majority of the Rosé in the marketplace today are intentionally made by limiting the length of contact of the skin with the wine. One advantage to the producer of making Rosé this way is that yields can be quite high. Rosés are sold very soon after the harvest.

Pan Fried Endives with Bell Pepper Coulis

2010-12-08T12:27:00.007-06:00

Puff pastry is just one ingredient in this delicious dish, but it has an intriguing history. Originating in France, puff pastry is made by repeatedly layering pastry dough and butter or another solid fat, to form a thin dough that puffs in the oven. It is one of the ultimate examples of flakiness.

It is believed to have been invented in about 1645 by a French pastry cook’s apprentice named Claudius Gele. The story goes that near the end of his apprenticeship, Claudius wanted to bake a loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he molded the dough into a loaf.

The pastry cook, who had watched the procedure, cautioned Claudius against baking the loaf as he believed the butter would run out of it. Nonetheless, the loaf was put in the oven, and as the loaf baked, both the pastry cook and Claudius were amazed at the shape and the unusual size it attained.

After completing his apprenticeship, Claudius left for Paris, where he worked at the Rosabau Patisserie. There he completed his invention, which won the shop an enormous name and fortune. Claudius later went to Florence where he worked in the Brothers Mosca pastry shop. The Brothers Mosca reaped the honor of having invented the puff pastry, although Claudius kept his secret to himself and it is said he always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.

Enjoy this delicious recipe which includes puff pastry.

Ingredients:
• 2 Scallops
• 1 Onion, Minced Medium
• 1 Endive
• Mixed Fresh Herbs
• 1 Red Bell Pepper, Chopped
• Balsamic Reduction
• Puff Pastry Disc, 3 inch diameter
• 1/2 cup Mixed Fresh Herbs
• 1/2 cup Cream

Method of Preparation:
1. Sweat the minced onions in butter and a pinch of vinegar over low heat until caramelized to a golden brown color.
2. Cool down the onion and spread them over pricked puff pastry disc and bake the disc in the oven set at 350° F for 8 min.
3. Cook whole endive with little water, butter and lemon juice covered until tender. Then pat dry the cooked endive in a paper towel, cut it in half and sauté the half endives in a sauté pan with butter and a pinch of vinegar to caramelize them to a golden brown.
4. Divide up the scallop into 3 slices, season and sauté them in olive oil over high heat in a skillet, one side only, and arrange them on the cooked puff pastry tart with the caramelized onions and place on top the sautéed endives. *Heat if needed in the oven at 350° F until hot.
5. Combine the chopped bell peppers and the cream into a small sauce pan and cook over low heat till tender and process with a hand mixer to a smooth consistency by adding more cream if needed. Season with salt and pepper.
6. Place the garnished tart on the center of a hot plate, drizzle the red bell pepper coulis around along with the balsamic reduction and finish with the seasoned mixed fresh herbs.

Bon Appétit

Melissa Rapp, World Traveler, Embarks on another Trip to LeNôtre

2010-11-22T09:07:00.004-06:00

Alumna Melissa Rapp is no neophyte to the culinary industry, she has been in the culinary industry for eleven years. During that time she has worked in both cuisine and baking and pastry. Most recently she is holds positions as a cook at the prestigious Cova Wines, wine bar and retail wine shop, and as a cook on cruise liners.

During her career on cruise ships she has toured the Hawaiian Islands and visited Alaska, Mexico, British Columbia and Washington State. Prior to Cova Wines she worked on cruise ships and she continues to do so while at Cova. Her chef at Cova Wines offers her the flexibility to work at the restaurant and to take time off during cruise season to work on cruise ships and return again to the restaurant job. In addition, during her past four and a half years at Cova she opened the second Cova Wines on Washington Avenue in Houston.

She came to Culinary Institute LeNôtre for the Culinary Arts Specialty in Baking and Pastry diploma program in 2008. She says this was to initially polish her skills and to learn how to put a finer look on her baking and pastry creations. She was very interested in French desserts. As well as accomplishing that she now has a diploma to fall back on in the competitive culinary industry. Now she is planning to return to Culinary Institute LeNôtre in January to begin the Diploma program in Culinary Arts Specialty in Cuisine. She is interested in the French and international cuisine focus of the program. She will be working a rigorous schedule balancing school and work. Melissa will be in school from 8:00 a.m. until 3 p.m. and then working at Cova Wines nights.

Why did Melissa choose Culinary Institute LeNôtre? She looked at other institutes and came to an open house at Culinary Institute LeNôtre. She was impressed with the labs as a center of the education rather than a focus on book knowledge. Once here, she found level 2 & 3 Pastry to be invigorating; she could see that her dedication was recognized and Chef Phillippe was willing push her even more to develop her potential. She now feels she can conquer any dessert as long as she has the plan in place.

Her advice to students to get the most out of their experience at Culinary Institute LeNôtre is to be disciplined and willing to be directed. Be realistic, this is not the glamour life of the food channel; Line cooks churn out hundreds of means a day and this can be something you learn to love. Have the mindset to learn and know that you will be in a demanding environment. What else? Put your all into it — practice at home and do the reading recommended by the chef instructors. You’ll be able to be a part of the beautiful and outstanding LeNôtre buffets and special occasions that are unmatched by any other banquets.

Jeff McGrath Wants More of Culinary Institute LeNôtre and Lands a Job at River Oaks Country Club

2010-11-14T14:30:00.002-06:00

Being used to landing on aircraft carriers, former Naval Aviator and recent Culinary Institute LeNôtre graduate Jeff McGrath has landed a position at the prestigious River Oaks Country Club. Under the Leadership of Chef Carroll and the tutelage of Chef Adam Heath, Jeff has entered the Journeyman program at the club. The Journeyman program is a two and a half year course where Jeff will spend approximately six months each at six stations in the kitchen. Upon completing every stint he will have to complete a written and a practical exam to receive a certificate for that station and move on to the next. Jeff is starting as a Banquet cook, he is on the grill.

The way Jeff landed the job was serendipitous. Jeff was traveling by the school after a lunch with a friend one afternoon. As he neared the school he thought he would stop by for a visit, but he was in an inner lane in the highway and saw no way to get across lanes for the exit. Suddenly a hole opened up in the traffic and he was able to get across to take the exit. When he arrived at the school Chef Kris asked him if he was there for the presentation. Chef Charles Carroll, CEC AAC was presenting. Jeff listened to the lecture and afterward he purchased Chef Carroll’s book, “A Guide to becoming a Professional Chef”. Chef Kris and Mr. LeNôtre enthusiastically introduced him to Chef Carroll.

Though Jeff had recently completed the diploma in baking and pastry program and not cuisine, Chef Carroll was interested in talking with Jeff further. The next day they talked over the phone about where Jeff was in his life. Chef Carroll expressed that he looked for was what is in the heart not in the specific training and invited Jeff to speak with Chef Adam Heath the following week. Jeff read Chef Carroll’s Book over the weekend to understand better what the River Oaks Country Club looked for in cooks and chefs. Jeff had an informal chat with Chef Adam Health the following Tuesday and was offered the position. He began Wednesday the following week.

Jeff says the learning curve is steep and the hours long but the opportunity is invaluable. No textbook can teach you what you do in the kitchen. Chef Carroll has assembled a team that can approach the task with maturity and discipline. The staff work together and help the new guy as Jeff says. The tempo of cuisine is fast paced and to succeed Jeff says you must remain calm and collected. There are very large parties to prepare for and the guests expect the very best. One day he had 350 filets to sear. Jeff says that this county club is a great place to learn not only because of its top rating but because the kitchen has a full complement of preparation resources right down to a butcher shop.

What has Jeff layered on top of this? He is enrolled in Culinary Institute LeNôtre’s Diploma in Culinary Arts, Specialty in Cuisine program which begins this January. He will be managing a full time job 1:30- 10 p.m. and courses 8 a.m. to 12:30 p.m. Hopefully his schedule will be such so that there are only two days a week that he will be juggling both school and work.
Jeff likens his new career to flight school where there is lots to learn at the beginning but over the years he became great at what he did. He is applying this to his culinary career.

HELL’S KITCHEN Comes to Culinary Institute LeNôtre for Open Casting Call

2010-11-08T12:34:00.004-06:00

Super chef Gordon Ramsay stars in the scalding-hot unscripted series Hell’s Kitchen, which puts aspiring restaurateurs through a rigorous culinary competition as Ramsay seeks out the one chef who possesses the right mix of ingredients to win a life-changing grand prize. The competing chefs have varying levels of expertise, but all have the passion to excel in the culinary industry.

Hell’s Kitchen is coming to Culinary Institute LeNôtre to host an open casting call on Friday, November 19th from 10a.m.– 4 p.m. Students will have an opportunity to meet the casting producers for an opportunity to audition for the show.

Hell’s Kitchen casting is searching for outspoken, competitive, and engaging men and women with varying culinary experience. Applicants must be passionate about food and want to become the next winner of "Hell's Kitchen."

Kings of Pastry

2010-11-01T11:16:00.004-05:00

The documentary “Kings of Pastry” is making a big impression on the culinary world. The film follows 16 French chefs who are competing to be named Meilleurs Ouvriers de France. The movie was shown Halloween weekend at the Museum of Fine Arts Houston.

Alain LeNôtre, owner of Culinary Institute LeNôtre, and student Eleonora Tamayo, show food radio host Cleverley Stone how to make a pastry similar to one that is featured in the documentary. Alain Le LeNôtre is also the son of Gaston LeNôtre, one of the most famous pastry chefs in France and named Meilleurs Ouvriers de France and Gaston LeNôtre's shop and his school are legendary for producing a higher concentration of "Meilleurs Ouvriers de France" (Best Artisans in France) than practically any place else in the country.

Meilleurs Ouvriers de France (Best Artisans in France) is akin to winning a Pulitzer Prize. In this competition, the candidate is given a certain amount of time and basic materials not only to create a masterpiece, but to do so with a goal of approaching perfection. The chosen method, the organization, the act, the speed, the knowhow and the respect for the rules of the trade are verified by a jury just as much as is the final result. The winning candidates retain their title for life, with the indication of the specialty, the year following the one in which they obtain the title. This prestigious title is equally recognized by professionals and the greater public in France, particularly among artisan-merchants, particularly those for more luxurious goods. This competition requires months, sometimes years, of preparation. Technical skills, innovation, respect for traditions and other aspects are all practiced repeatedly to a level of refinement and excellence, effectiveness and quickness to succeed and be crowned by the jury, which gives makes its decision according to the distribution of points awarded during the entire process.

Culinary Institute LeNotre on Cleverley Stone

2010-11-01T10:58:00.006-05:00

Marie LeNôtre, owner of Culinary Institute LeNôtre, and student Gerri Terry show food radio host Cleverley Stone how to make French Halloween cookies.

Marie LeNôtre’s father-in-law is was Gaston LeNôtre, one of the most famous pastry chefs in France. Some people say the chef in ‘Ratatouille’ was patterned after Gaston LeNôtre.

Tools
1 ” round cookie cutter
3.5 ” cookie cutter
Parchment paper

Directions
1. Make batches of the same chocolate dough and ganache used for the tart above.
2. Preheat the oven to 350F. Place a rack in the middle of the oven.
3. Place the dough on a lightly floured surface and roll out about 1/6 – 1/8 inch thick.
4. Cut out round disks using a 3.5 inch diameter cookie cutter.
5. Use a 1 inch diameter cookie cutter to cut out the eyes from each round.
6. Line baking sheet with parchment paper and place cookie dough onto paper.
7. Bake at 350F for 15 to 18 minutes. Let cookies cool completely.
8. Spread some of the ganache between 2 cookies. If desired, use colored icing for decoration.

Beverage Pairing for Squid stuffed with Vegetables and Shellfish

2010-10-29T09:33:00.006-05:00

Squid and shellfish are popular catches in Brittany, which is located on the west coast of France. In keeping with pairing regional wines with the dish, there are two fine white wines of the region that pair particularly well with squid and shellfish. These are Muscadet and Gros Plant. These fine white wines are produced in Brittany but are more prevalent in Pays de la Loire near Nantes, the most western region of Pays de la Loire, which is historically bound with Brittany.

The Muscadet is a fine dry light wine. This wine, which goes well as an apéritif or main meal, was introduced in Pays de la Loire by Dutch merchants of the area during the 18th century. They encouraged the people from Nantes to plant the “melon de Bourgogne” (Burgundy melon) after nearly all the vineyards near Nantes were destroyed due to severe weather in 1709. The Burgundy Melon is has a great resistance to frost. Muscadet is made solely from the Burgundy Melon.

Gros Plant is a varietal grape. It is renowned as a robust, very dry and often tartly acidic wine that pairs well with shellfish. Gros Plant was introduced long before Burgundy Melon by the Dutch merchants and traders of the area. Before being the vivid and lively wine now enjoyed, Gros Plant was first used in distilleries. As the Dutch needed brandy for their trading activities they introduced Folle blanche, a grape which the Nantes wine growers call Gros Plant.

The Muscadet and Gros Plant wines will be in perfect harmony with shellfish and any kind of seafood, a true pleasure for the senses!

Bon Appétit!

Desiree Teasdale –River Oaks Country Club Journeyman and Student!

2010-10-21T16:01:00.005-05:00

How does she do it all? Passion and Discipline! Desiree is working toward her second Associate of Applied Sciences (AAS) degree at Culinary Institute LeNôtre and she has landed a position at the prestigious River Oaks Country Club. She’ll be working by day and attending school by evening.

Desiree has just started the Journeyman program at the River Oaks Country Club. The Journeyman program is a two and a half year course where Desiree will spend approximately six months each at six stations in the kitchen. After each stint she will have to complete a written and a practical exam to receive a certificate for that station and move on to the next.

How she ultimately landed the journeyman position is a story in itself. She had sent her resume to the River Oaks Country Club sometime during 2008 or 2009. She received the call for an interview just recently. She was offered the position. When she asked Chef Adam Heath, Executive Sous Chef and her hiring chef, how he got her resume, he said he found it in his desk and something interested him. He showed it to Chef Charles Carroll who agreed she should be called. You never know when your resume will land in the hands of the right person at the right time.

Why earn a second degree? “To become a well rounded Chef,” she answers. Desiree earned her AAS degree in Culinary Arts this year and has begun her AAS degree program in Baking and Pastry Arts. But, cooking did not begin here for her. In addition to enjoying cooking for family meals and celebrations, Desiree was a cook in the U.S. Army for ten years prior to coming to Culinary Institute LeNôtre. After leaving the army she tried business school, but found it just didn’t have that spark for her. So she followed her passion and decided to enter culinary school.

Culinary Institute LeNôtre appealed to Desiree because of its small class size, the Fast-Track program, emphasis on hands-on learning in the kitchen and the focus on French cuisine, and baking and pastry arts. Desiree has loved the AAS cuisine program. She says that the techniques she learned at Culinary Institute LeNôtre are new and different from the ones she knew. She loves learning to create cuisine that is appealing to the eye and tantalizing to the palette.

The chef-instructors enthusiasm and knowledge is motivating she reports. “They provide guidance, answer all questions and are there to inspire you. They work hard to draw out your best qualities and encourage you to try new things. The chefs give of their time to help you outside of class too.”

What are Desiree’s plans? To eventually become an ACF Certified Executive Chef. She plans to start by working toward her Sous Chef ACF Certification and then her Chef de Cuisine ACF Certification.

Elizabeth Balderas ’08 Knows Her Cakes

2010-10-14T10:38:00.005-05:00

Elizabeth Balderas, ’08, is an accomplished cake decorator. Since graduating from Culinary Institute LeNôtre she has worked as a cake decorator for 2 bakeries and has been diligent in entering competitions. Most recently she received 2nd place at The Oklahoma State Sugar Art Show for the semi-professional category for wedding-tiered cakes. She also won a Silver Medal for second place at the Ben E. Keith Food Show in 2009.

She has participated in other competitions and says that competitions allow her to use all of her creativity. She can stretch her talent beyond the requirements of a particular customer’s order. The competitions are no small feat. They often take months to prepare for – in this last competition Elizabeth only had one month to prepare and spent approximately 36 hours decorating her cake. This is a very short amount of time for a cake of this magnitude. She took 2nd place.

She has a creative style that has been appreciated by the judges, her employers and customers. She loves the precision and attention to detail of cake decorating. As she says “you don’t get to make mistakes in cake decorating, if you do, you start over.” Whether a competition or an order for a customer you have to be sure to get it right.

Today, she works in 3 Brothers’ Bakery which has specialties in wedding cakes (traditional and non-traditional), and special occasion cakes. Elizabeth does the wedding and special occasion cakes and also the showcase cakes. Her first position out of Culinary Institute LeNôtre was at Cakes by Gina, a bakery focused exclusively on wedding cakes. The career services office at the institute helped place her in this position where she worked for about a year. Then while helping out at a bridal show at the George R. Brown Convention center in January 2010 she met one of the owner’s of 3 Brothers Bakery. She followed up 3 months later and landed a decorator job at 3 Brothers’ Bakery. This is the kind of networking the Culinary Institute LeNôtre students are encouraged to do.

What attracted her to cake decorating? She knew what she wanted when she graduated from high school. In high school she studied culinary arts and found she loved cake decorating and wanted that to be her future. She entered Culinary Institute LeNôtre.

She says there was no other choice for her but Culinary Institute LeNôtre. The other schools she looked at were large and didn’t have the small class environment where you could really ask questions, create and get the individual attention of the chef instructors. Since she knew she wanted to specialize in cakes she chose the diploma program for Culinary Arts Specialty in Baking and Pastry Cuisine.

At Culinary Institute LeNôtre her talents and techniques were pushed to new levels. She especially loved Level II and Level III pastry where students move to more independent thinking, but with the instructor there to guide the students as needed. She was expected to use her own thought process to complete her projects. This she knows prepared her for the real world where you don’t have the benefit of your chef instructor behind your shoulder. She began to develop her creative style at Culinary Institute LeNôtre where she recalls once surprising the chef instructor with a wedding cake that had many dark colors on it. Surprise or not she ultimately received a good score for the cake.

Where does she want to go from here? She aspires to move up through the competition levels as her skills increase and eventually hopes to reach the Masters level. The next level for her, when she is ready, is the professional level. There she will be competing against decorators that have years of experience. Elizabeth is just beginning her career and with the talent she has at this early stage she could become one of the greats!

Squid, Stuffed with Vegetables and Shellfish

2010-09-28T19:01:00.003-05:00

The sea provides a rich harvest and offers a feast of superb seafood dishes like Squid stuffed with Vegetables and Shellfish. Squid, clams and mussels are found in all the seas of the world and are not only a delicious combination, but a healthy one too. Seafood is an excellent source of low-fat, top-quality protein. Additionally, eating seafood decreases your risk of heart attack, stroke, obesity, and hypertension. The squid, mussels and cockles (small clams) in this dish are all low in fat, good sources of omega 3 fatty acids and of selenium, zinc, iodine and copper. This dish also bakes the squid, instead of frying it, keeping the oil to a minimum. Add it to your repertoire of seafood dishes!

A brief instruction on cleaning and preparing squid:

Step 1: Holding mantle in one hand, pinch pen (transparent backbone) with index finger and thumb of opposite hand, separating pen from mantle.

Step 2: Gently pull pen out of mantle, easing viscera out along with pen.

Step 3: To remove tentacles, cut in front of eyes. Squeeze tentacles near cut end to pop out hard, chitinous beak (see inset). Discard beak, pen, head and viscera. Reserve mantle and tentacles.

Step 4: Scrape membrane to loosen from mantle. Peel away all membrane and discard. Rinse mantle thoroughly with cold water to remove any remaining viscera. Pat dry with paper towels.

Squid, Stuffed with Vegetables and Shellfish

(remember the American conversions are approximate measurements)

Ingredients:

• 12 pieces calamari – between 6 and 8 cm long (3 inches)

Stuffing:
• 300 grams zucchini (3/4 lbs)
• 200 grams carrots (1/2 lbs)
• 2 tablespoons chopped shallots
• 200 grams eggplants (1/2/ lbs)
• 600 grams tomatoes - peeled, de-seeded & chopped (1½ lbs)
• 2 egg yolks
• 1 pinch thyme
• 1 chopped garlic clove
• 6 tablespoons olive oil
• 2 tablespoons chopped flat parsley
• 500 grams small clams (cockles) (1 lbs)
• 500 grams mussels (from Spain if possible) (1 lbs)
• salt, pepper, cayenne pepper

Cooking:
• 120 grams chopped onions (1/4 lbs)
• 1 chopped garlic clove
• 1 flower thyme
• 1 deciliter dry white wine (1/2 cup)
• 1 deciliter water (1/2 cup)
• 2 tablespoons grated bread crumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped flat parsley

1. Chop calamari tentacles.
2. Slice the zucchini, carrots and eggplants into 3cm cubes. (1 inch)
3. In a sauté pan, with olive oil, melt the shallots and the chopped garlic.
4. Add the chopped tentacles, the vegetables and sauté them. Then add the tomatoes. Cook 20 min.
5. Clean the mussels. Put them in a saucepan. Cover and put them over high heat. As soon as open, remove them from their shells.
6. Use the same procedure for the cockles.
7. Mix the shellfish, flat parsley and egg yolks with the vegetable fondue.
8. Dress and peel the calamari. Clean the inside of each "pocket". Drain over a linen.
9. Stuff with the vegetables-shellfish mix. Close each pocket, sewing them. Season with salt and pepper and cayenne pepper.
10. Preheat the oven, 200ºC.
11. In a pan, heat up some olive oil. Pour the calamari. Sprinkle with chopped onions and garlic. Cover. Put in the oven, cook 30 min.
12. Once cooked, sprinkle the calamari with grated breadcrumbs and wet with olive oil.
13. Turn on the grill, and leave the calamari till golden brown. Sprinkle with chopped fat parsley. Serve very hot.

Wine Pairing with Sea Perch in a Puff Pastry Crust

2010-09-13T18:49:00.002-05:00

This sea perch in puff pastry will pair well with a wine that is not too big as to overpower this delicate fish and puff pastry. In keeping with our explorations of French Wines you might try a Muscadet wine. It goes well with seafood and often has a light, green apple flavor. Muscadet wine is very light, a bit tangy, and a little bit sparkly. It should be served at 52F.

Muscadet is a very interesting history. Muscadet is a region of France, located in the northeast area of France near the mouth of the Loire river. More Muscadet is produced than any other Loire wine. Mucadet wine is made from the Melon de Bourgogne grape, which is often referred to simply as melon.

In the 1600s this specific area was known for its red wines, cold winters killed those vines in the early 1700s and it was replanted with Melon de Bourgogne, a hardy white variety. It is this Melon de Bourgogne that the French, in this specific region of France, use to create a wine which is known as a Muscadet wine.

By the 20th century, Muscadet began to fall out of favor in the global wine market and earned a reputation for being "homogenous" and simple. However, the late 20th century saw a revival in the Muscadet region as ambitious wine producers experimented with new wine making techniques aimed at bring out more flavor and complexity in the wine.

The 1980s saw a rise in use of oak barrel fermentation and lees stirring while the 1990s introduced the wide spread use of extended skin-contact (maceration) prior to fermentation. This also gives the wine a bit of carbonization and life. Muscadet wine is very light, a bit tangy, and a small bit sparkly. By the 20th century, the use of these techniques created a wide range of styles and quality of Muscadet wine.

Bar en Crôute Feuilletée- Sea Perch in a Puff Pastry Crust

2010-08-31T08:41:00.005-05:00

With France having the 5th highest per capita consumption of fish in the world, no wonder there are many wonderful dishes featuring fish. Try this delicious recipe and impress friends and family. All metric measurements have been translated to American standard measurements. Remember these measurements are estimates.

Ingredients :
• 1200 grams sea perch (2 ¾ lbs, can be Sea Bass or Rockfish)
• 250 grams fine fish stuffing (1 Cup)
• 20 grams chopped tarragon (1 ½ Tbsp)
• 500 grams Puff pastry dough (1 lbs)
• 1 egg yolk
• 200 grams savory crêpes (7 oz)
• Choron sauce (a béarnaise sauce without the tarragon or chervil and plus added pureed tomatoes)
Marinade:
• 1 tarragon branch (2 tsp)
• 4 basil leaves (2 tsp)
• 1 stalk thyme (2 tsp)
• 1 bay leaf
• 1 stalk rosemary (2 tsp)
• 10 grams chopped garlic (1 Tbsp)
• 1 deciliter olive oil (1/3 cup)
• fresh ground black pepper

Method of Preparation :
1. Clean the fish.
2. Cut the fillets and remove the skin. Keep the head.
3. Rub the fillets with the herbs and season with fresh ground pepper.
4. Place the fish in a dish and sprinkle with olive oil before covering and placing in the fridge.
5. Make the fish stuffing.
6. Roll out the dough evenly to 2mm thick and cut into 2 even parts.
7. Drain the sea perch fillets, wipe them with a paper towel and season them with salt.
8. Place one part of puff pastry on a baking sheet.
9. Cover the dough with a layer of crêpes.
10. Place the fish head and 1 fillet on the dough, reshaping the fish.
11. Fill with the fish stuffing and sprinkle with the chopped tarragon and the chopped basil.
12. Put the bay leaf, thyme and rosemary stalks in the head cavity.
13. Cover with the remaining fillet.
14. Carefully wet the borders of the dough and cover with the remaining crêpes and then dough.
15. Seal the borders and cut off any excess dough.
16. Brush with egg wash and make a decoration on the dough.
17. Let it rest in the fridge for 15 min.
18. Cook at 220ºC for 7min, then at 160ºC for 20min. (425ºF, and 325ºF)
19. The center must reach 65ºC. (150ºF)
20. Serve with Choron sauce.

Tilapia Goujonnettes with Caramel Pears and Mint Cucumber

2010-08-19T11:01:00.003-05:00

Summer is the time of seafood. This delightful recipe takes a favorite fish, Tilapia, and presents a dish that is both appealing to the eye and to the palette. Tilapia has become the fifth most popular fish consumed in the U.S. With its low fat and low mercury one can see why.

To begin the recipe there may be a few term you are not familiar with. Goujonnettes is one of those. Goujonnettes are small strips cut from a fish fillet.

Another, tournée, is French for the word "turned." The term refers to a method of cutting and peeling vegetables into oblong, seven-sided football-like shapes. Aside from its aesthetic element, the classic French technique helps vegetables to cook evenly. A tournée knife is a paring knife with a curved blade.

Chiffonade is a method of cutting garnish in which the leaves of the plant such as mint or basil are layered on top of each other, rolled like a cigar and then cut cross-wise. The mint will fall into lovely green ribbons.

Both metric and American measurements are provided for this recipe. American measurements are approximate.

Ingredients :
• 120 grams tilapia fillets cut into goujonnettes (1/4 lbs)
Marinade :
• 1 deciliter chardonnay white (1/3 cup)
• 30 grams chopped shallots (1 oz)
• 2 mint leaves - chopped
• 1/2 deciliter olive oil (1/6 cup)
• 2 grams chopped garlic (1/4 tsp)
• 1 gram thyme flower (1/8 tsp)
• salt and pepper and cayenne
Garnish:
• 300 grams tournéed cucumbers (2/3 lbs)
• 2 each pears, whole
Sauce:
• 200 grams heavy cream (1 cup)
• 15 grams mint leaves (1 Tbsp)

Method of Preparation :
1. Combine the marinade ingredients in a stainless steel bowl.
2. Cut the fish into goujonnettes and place in marinade. Chill for 1 - 2 hours.
3. Cut the pears into eighths and sauté them in butter and sugar until caramelized. Add the cucumbers and cook for 2 minutes. Set aside.
4. Remove fish from marinade and pat dry. Strain marinade. Reserve liquid and aromatics. Season fish with salt and pepper.
5. Sear fish on one side only and place on a baking sheet. Finish cooking in a 350F oven.
6. Using same pan sweat. The aromatic garnish and deglaze with liquid. Reduce the liquid by half. Add the heavy cream and reduce to a sauce like consistency. Strain and finish with fresh chiffonade of mint.
7. Set up plates as per chef instructor demo. Serve at room temperature.

Life is Generous - Eleonora Tamayo

2010-08-10T16:59:00.001-05:00

Eleonora Tamayo delivered the student speech when she graduated with an AAS degree in Baking and Pastry on July 16th. She has also brought home three gold medals in baking and pastry for Culinary Institute LeNôtre. Today she is part of Culinary Institute LeNôtre’s Baking and Pastry team. She had started with a diploma program and when she found she could not bear to leave Culinary Institute LeNôtre and its rich learning environment she extended her program to the AAS degree program. What brought her down this path?

Eleonora says life is generous to her. Eleonora was a computer scientist in Columbia before she moved to the United States four years ago. Why the about face? Passion she says. Eleonora was heavily influenced by her family’s love of international cuisine. Eleonora’s father had studied in the United States for his Architectural degree, he also traveled internationally and brought Eleonora with him to France where she learned about French food and even wine pairing.

Her family designated one night a week as international cuisine evening and the family would cook together such dishes as beef bourguignon, duck ala orange, Borsht and Peking Duck. To take this further her father took several from his voluminous collection of cooking books and translated them into Spanish so that the whole family could use them. Her father also started a group called the “Gentlemen of Fine Cooking”. It was made up of ten men who got together to create fine cuisine. Of course there was a certain amount of competitiveness in the group, but at the end of the year they each prepared three dishes and invited three couples to partake in a magnificent dinner.

While in her computer science position, Eleonora became the designated organizer of the company’s parties and cocktail hours. She had the knowledge and the social skills. She also developed a quick bread and small birthday cake business. Her primary sales were to her computer science employer for employee birthdays and celebrations and orders taken around the holiday season.

When she came to the United States, she found Culinary Institute LeNôtre and enrolled in a diploma program, she quickly extended her stay from the diploma program to the AAS degree program because she simply could not get enough of Culinary Institute LeNôtre. After one year of the program she switched from Cuisine to Baking and Pastry. For Eleonora pastry is meditative and calming. Cuisine results were wonderful, but there is a different type of stress in cuisine than pastry. For Pastry you must have patience and be meticulous.

Plans – Eleonora is part of the Baking and Pastry team led by Dawn Parrott. The team commits to practicing together at least once a week. The next big competition is the Oklahoma State Sugar Art Show that will be judged by Kerry Vincent. Kerry Vincent is the director and co-founder of the annual Oklahoma Sugar Art Show, an author, and a freelance writer. She is also a judge on the Food Network Challenge television show. Eleonora says that competitions are a great way to challenge yourself and push yourself further. They are fun and provide a venue for more complicated creations that could not be done in a traditional classroom setting. Eleonora plans to return to Columbia someday and open a cake decorating business there.

Red Fruit Clafoutis

2010-07-29T16:30:00.003-05:00

Clafoutis, is a baked French dessert of black cherries or other fruit including red cherries, plums, prunes, apples, cranberries or blackberries. The berries are arranged in a dish and covered with a flan-like batter. The clafoutis can be served either warm or cold.

The clafoutis comes from Limousin region of France and where black cherries are the tradition. The region of Limousin is a former Province of France around the city of Limoges in central France. It lies in the foothills of the western edge of the Massif Central, with cold weather in the winter.

A traditional Limousin clafoutis contains pits of the cherries. According to some, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" – perhaps the batter with cherries - Occitan is a Romance language spoken in parts of Southern France. Clafoutis apparently spread throughout France during the 19th century.

For 10 crème brulee ramequins
• 9 oz milk
• 4 oz cream
• 4 Eggs
• 7 oz sugar
• 1 drop of orange essence
• 16 oz berries

1. Blend the milk, cream, eggs, sugar and orange essence together
2. Split the berries between the 10 ramequins
3. Pour the milk mix on the top of the berries
4. Preheat your oven at 375°F
5. Bake at 375°F for 20 minutes until light brown color
6. Serve either warm or cold

Bon Appétit

Gary Mularski – Dining Chez Vous – Best Boss I Ever Had

2010-07-21T11:11:00.004-05:00

Today, Gary Mularski has his own business as a personal chef, his business is Dining Chez Vous (Dining at Your Place). How did he get there? Gary has a B.S. in Chemical engineering and spent 29 years in sales and management positions of large multi-national companies. It was during a five year stint in Belgium that Gary developed a passion for French food and cooking. He walked away from a very good position in 2008 to take early retirement. He wanted to do something that he loved. That love was culinary arts.

Gary saw the show “Recipe for Success” on the Food Network, and this particular episode focused on personal chefs that prepared meals for busy families. That sparked an idea. At that time he had taken a couple “boot camp” type cooking classes. He decided to take the next step in formalizing his culinary education. He attended a Culinary Institute LeNôtre open house and then enrolled in the Diploma program for Culinary Arts. He graduated in February 2009 with Gold Medal Honors and a Diploma as Sous Chef in Culinary Arts with a specialty in cuisine.

Then he opened Dining Chez Vous personal chef service. He offers personal chef services, dinner party services and entertainment cooking. The most intriguing engagement was also his first. A person in Philadelphia contacted him after finding him through the United States Personal Chef Association (USPCA) directory listing. The customer wanted to arrange for a real French meal to be prepared for his parents who had never been to France and who lived in Houston. Gary was the chef.

His personal chef services are his mainstay. They are for people that like to eat healthy meals but are either too tired to cook or don’t like to cook. He offers weekly meal packages for individuals and families. How does he operate the personal chef business? Many of the family meals are prepared the night before and instructions are left on how to reheat. He makes it simple for his clients. He brings all of his own tools and does all clean-up himself.

But, it is not as easy as it sounds. First he reviews with his client likes, dislikes and special dietary considerations. From this he can plan menus. But, he as an independent business has a variety of other tasks such as being up-to-date on health regulations, advertising (including a web site), and sourcing - he does it all.

How does he get his business? Today he gets about 60% of his customer leads through his web site and 40% through his listing in the USPCA directory listing. He also gets requests for dinner parties and entertainment cooking from past co-workers. He works about 10-12 days a month and loves it. The best boss he ever had.

Antonina Kuzmin – Mathematician to Culinary Artist

2010-07-14T13:11:00.004-05:00

Antonina now works at the River Oaks Country Club under Chef Charles Carroll, CEC AAC, helping with a variety of food events. She completed the Diploma Program in Cuisine at Culinary Institute LeNôtre and graduate May 7. While at Culinary Institute LeNôtre she did an externship at a Houston Restaurant which prepared her for her job at the country club. Her dream now: to work at a Gordon Ramsay Restaurant in Europe.

But, she was not always a culinarian. Antonina, originally from Russia, has a degree in Economics and Management from a university in Russia and also degrees in Mathematics and Economics from a German university. She spent almost eight years of her life immersed in these fields. How did this hard core mathematician become a culinarian?

Antonina says her father was a chef and always told her to never do this, it is too hard. This is what initially led her down the path for her degrees in economics, mathematics, and management. But, she always had a love for cooking. As she contrasts the two fields: in mathematics and economics you are always proving something which has already been proven; there is not a sense of it being useful. With Culinary arts you are producing something that is useful, pleasing to the eye and pleasing to the palette.

It came down to a choice of what is right, culinary arts, versus what is easier, to stay on track with mathematics and economics. She chose the route that was right for her, Culinary Arts. What she has found is that studying cuisine has opened up her mind and her horizons. Cuisine is tangible, you taste everything you make. Cuisine is creative, not a narrow look at things.

What were some of the things she especially enjoyed at Culinary Institute LeNôtre? To start, a diploma program was offered. With multiple degrees she did not need to seek another. Secondly, the intensity of the labs: the full-time chef instructors are there for you to get the knowledge if you want it. They also prepare you for the real world. She could not believe that at the end of level I, cuisine students were well prepared for creating a full buffet for the graduation reception.

Now that she has graduated and is working in the real world she is seeing just how well prepared she is. Recently she saw a chef come in for an interview at River Oaks Country Club and the candidate was given a mystery basket. At the start of her program at Culinary Institute LeNôtre this exercize seemed daunting. She now saw that she could tackle the creative challenge, identify the ingredients and know what could be made from them. Congratulations Antonina!

Sandra Alonzo Shafer – Alumna and Personal Chef – Take Charge of your Career

2010-06-24T12:30:00.004-05:00

Sandra Alanzo Shafer made an about face in her career when she left the Petrochemical Industry and entered the Culinary Institute Alain & Marie LeNôtre. In less than one year Sandra has moved herself up the ladder from a position at the River Oaks Country Club paying $9.50 an hour to a position as a personal chef making $70,000 a year. How did she do this and what is her job like? Sandra says simply hard work and networking got her there.

From the time she returned from a six year stint in Cyprus with her family until enrolling in Culinary Institute LeNôtre she attended the institute’s annual open house. The institute felt like home; with French cuisine and pastry the foundation of the program and the international flavor of the environment she knew this was what she was looking for. Sandra had spent time traveling internationally and speaks four languages: English, Spanish and some Greek and French.

She visited on a Friday in January 2008 and immediately began classes on the following Monday. Sandra completed two AAS degrees, an Associate degree in Culinary Arts and an Associate degree in Baking and Pastry Arts, and graduated in July of 2009. The rigorous programs, instructors that were vested in her success, encouragement from the entire staff and her dedication prepared her for her career once she graduated.

Sandra takes everything on full throttle. While at Culinary Institute LeNôtre she did an externship at the River Oaks Country Club and upon graduation she was brought in to the River Oaks Country Club in a temporary position to help with the Friday and Saturday buffets. One of her first nights there she prepared a 50 pound bag of carrots, without her own knife and getting tennis elbow for weeks as a result, but she was called back for a full-time position. Sandra’s advice is that there is no job too little in a kitchen and always put your best effort forward. You never know where it will lead.

Once full time, Sandra dove in and made sure to apply high standards to her work. One task she was required to do was to prepare a menu each week. Menus were due to the executive chef, Chef Charles Carroll, on Thursday for approval. Sandra made certain to always have hers worked out and submitted by email by Wednesday that way her menus were approved by Thursday morning allowing her more time to source and prepare. Sandra says put in the extra effort, you will be noticed.

Sandra left the River Oaks Country Club for a position at the Coronado Club. She received a raise here, but a main consideration was that she had the weekends off.

Some short time after this Executive Chef Charles Carroll, of the River Oaks Country Club, contacted her to let her know of a VIP club member that was in need of a personal chef. The position would include managing and preparing family and business dinners and the salary was $70,000 a year. With Chef Charles recommendation and her excellent track record she landed the job.

Sandra reports that flexibility is a number one requirement in this position and that the job is hard work but there are great perks too. The meals usually run from the three family members to ten people. Many times guests are at short notice. There are occasional receptions and luncheons. She plans on bringing in other Culinary Institute LeNôtre students to help with special events rather than hiring professionals in the field. Her days are variable.

As for perks, she has gotten to travel with the family to their Aspen home on a private jet to cook for them while there. And she has even traveled to Paris, Rome, and Greece as part chef and partly to serve as guidance for the young ladies of the home. Flexibility pays.

Whereas at a club you have a team of chefs and cooks to put things together, here Sandra must do it all. Sandra uses all of the techniques learned at Culinary Institute LeNôtre. Though the family says she doesn’t have to make more than a simple meal some days, she is creative as possible using the techniques she learned at Culinary Institute LeNôtre to improve and keep her skills current. Her meals stand out. Sandra says “Never let your skills lag; always strive to do your best. You will always get a great referral.”

She does her shopping on Monday to keep the pantry well stocked and buy the basics. She purchases the proteins when the menu is planned. Having a well stocked pantry enables her to stretch meals when there are last minute guests. She serves every dinner with a salad, main course, and a dessert.

Sandra has wonderful advice: Networking cannot be stressed enough. When meeting people in the culinary field ask for advice, ask for referrals, follow through with the contacts you are given. When meeting people in the culinary field ask them about their experiences to become familiar with all the choices there are.

She has had fabulous experiences by networking, for example while on vacation in Puerto Vallarta with her husband they were treated to a dinner off the menu because she had networked with the CEC on her previous trip there.

Sandra continues to use the Culinary Institute LeNôtre as a resource. The doors are always open here. She has not had much work with chocolates lately and wanted to keep her skills current in this area. She attended the chocolate gala and asked Chef Philippe if she could attend Pastry Lab when chocolates are covered; the answer was “of course”. Sandra states “The doors are always open for anything that you need help with at Culinary Institute LeNôtre.”

Take your career into your own hands, work your hardest and network!

Robert Mangel – 2009 Grad Serving in Baghdad – Memorial Day Cook Off

2010-06-14T08:46:00.003-05:00

115 0 and rising. Robert Mangel, Sergeant First Class of the US Army Reserves and 2009 graduate of Culinary Institute Alain & Marie LeNôtre, is stationed in Baghdad and serves his country and the troops. Memorial Day started with a morning sun-rise memorial service and a celebration of life in the afternoon with the cook-off. The Culinary Institute Alain and Marie LeNôtre reached out to the troops this Memorial Day and sent a variety of spices for their Rib Cook-Off.

While teaming with a service member he mentored and trained, Robert came in second out of eleven entries – pretty good! Robert is the soldier with the chef hat and the Culinary Institute Alain & Marie LeNôtre apron. Everyone had fun and after a long day of competition the soldiers appreciated the quality ribs.

Robert feeds 7000 soldiers per day and says that the task of feeding soldiers and civilians has been a real learning experience. “The first meal of any day can set the mood for the rest of the day”. Robert holds a high standard for the first meal and every meal. He aims to make the quality of the meals that which will support the health, moral and total quality of life on the base.
Robert sends a big Texas Howdy from downtown Baghdad and hopes to be back home in two months. He is looking forward to seeing all of the staff and students at Culinary Institute Alain & Marie LeNôtre.

Keith Malone – Culinarian, Entrepreneur

2010-06-08T09:53:00.003-05:00

Keith Malone is an entrepreneur who bought his delicatessen while still a student at the Culinary Institute LeNôtre! He graduated with Honors in May, 2010 with an Associate in Applied Science in Culinary Arts Degree.

This was not Keith’s first entrepreneurial venture. Prior to coming to the institute, Keith’s career led him through ventures in and out of the hospitality industry. He was a guest services manager of a hotel and at the age of 27 he became the general manager of that hotel. He had his own health and food business which he sold to GNC. He was an accountant and benefits analyst for a Fortune 500 company and an HR benefits manager for Daimler Chrysler.

Keith came to a pivotal point in his career where he had the time to re-examine career paths and was able to make a career move. He always loved cooking and chose to jettison from the corporate world to follow his passion. When he was assessing culinary institutes in Houston, the Culinary Institute LeNôtre stood out with its heavy emphasis on lab time, the exemplary staff, the focus on technique and additionally the ability to transfer credits to the University of Phoenix to pursue a bachelor’s degree if he chose to do this. He enrolled in the Associate in Applied Science in Culinary Arts.

Once enrolled the dedication of the chef-instructors and other staff was clear; in his words “the instructors are devoted to seeing the students succeed.” Keith liked the breadth of instruction: from regional French cooking to classic French cooking to modern and international cuisine. The methodology used in the labs gave him a solid foundation in technique.

On October 26th, 2009, still in his AAS degree program, Keith purchased a deli which he now operates. Today the deli has three staff, two part-time employees and him. One of the employees is a LeNôtre student. The Culinary Institute LeNôtre also gave him the flexibility to change from being a day student to night student, which pushed out his graduation date but gave him the ability to purchase and run the deli.

His academic instructors advised him all along the way to help make his business a success. The Culinary Institute LeNôtre staff coaching ranged from developing the business plan, the menu, controlling cost, sourcing, pricing, and negotiating the lease right down to the final purchase of the business. Keith was advised by his instructors to change the Deli name from “The Town & Country Deli” (the name of the street the deli is on) to a personalized name to create a more inviting atmosphere. He changed it to “Malone’s Deli”.

The business is 1000 sq feet, has six tables and 15 chairs it is located in an office building. It operates from 7:30 – 3:30 Monday through Friday. He focuses on breakfast and lunch. With about 400 employees in the building his cliental could seem limited but he has expanded the business. He solicited his customers into find out what they wanted. They asked for down home cooking, hot dishes such as Chicken Fried Steak, Chicken and Dumplings, Gumbo, and Tomato Basil soup – This was the first time this deli offered hot dishes on the menu – each day there is a special and it changes every week. By applying the techniques he had learned to these ordinary dishes he delivered extraordinary results to his customers. His hot dish always sells out.

His cliental of 400 grew to include take-home orders for family dinners. The business also expanded to catering for the businesses in the building. And now he caters business events outside the building and personal catering. One recent event he catered was for a real estate company that had an open house for a $1.8 Million home. Keith still goes back to the Culinary Institute LeNôtre for advice on the deli and catering from instructors. He also loves to get ideas from the events that the Culinary Institute LeNôtre holds, such as the graduation and amphitheater dedication receptions.

Geraldine Randlesome Says Follow Your Dream!

2010-05-31T12:59:00.004-05:00

Renowned cake decorator Geraldine Randlesome of Canada began her pastry career 25 years ago as a hobby. During one of her classes in 1981, her instructor recommended she purchase two pastry books: one by Gaston LeNôtre and one by Bernice Vercoe of Australia. Today she considers Gaston LeNôtre her mentor.

Her instructor invited her to be one of the team members to assist in decorating the Canadian wedding cake for Prince Charles and Lady Diana. This wonderful but challenging experience sparked her professional career. Many notable people and companies including the Prince of Japan, Francis Ford Coppola, the Walt Disney Company, Toyota F1 Racing and the recent movie 16 Blocks have sought out Geraldine to make one a kind creations.

Earlier this year she came to Austin, TX to judge and teach in the annual That Takes the Cake, Sugar Art Show and Cake Competition. While she was there she met Patti Bernard, a student of the Culinary Institute LeNôtre who told Geraldine of her school. To her surprise it was Culinary institute LeNôtre. She reports she had to attend. Level 1 was 10 weeks full time and was already in progress but she was able to arrange for a week long intensive private class for her daughter and she taught by Chef Philippe Richard. She came away saying it was the most amazing week and that the school definitely followed Alain LeNôtre’s motto “Tradition, Quality, and Respect.” She left highly recommending the school to anyone.

Further Accomplishments
In the early 1980s, Geraldine’s own original technique for a “Floating Collar” was featured at the International Cake Exploration Society (I.C.E.S.) show in Lexington, KY as well as a class in Cape Town, South Africa. From that time on, she has been in demand all over the world as a demonstrator and teacher. Geraldine has won many awards for her decorating skills and styles. She was inducted into the International Cake Exploration Society’s Hall of Fame in 1999.

LeNôtre Elite Competition Teams

2010-05-28T15:01:00.005-05:00

We are excited to announce that Culinary Institute LeNôtre has developed structured culinary teams to further train exceptional students within our school. These students represent model culinarians among our 200 students who are passionate about their art, follow all ACF guidelines to becoming a professional Chef, are skilled and are focused on becoming the very best within our trade. These team members have agreed by contract to a one year commitment. Coaches for the Cuisine team are Chef Emmanuel Pose CEC and Chef Christian Echterbille CMC. Coaches for the Pastry team are Chef Philippe Richard and Chef Dawn Parrott.

The teams are: the LeNôtre Elite Competition Cuisine Team which constists of six students who have met the grade requirements, taken a practical examination, are certified ACF culinarians and will practice nine hours a week in various ACF categories which they will enter around the state.

The second team is a LeNôtre Elite Pastry Team who practice nine hours a week in various categories and compete state-wide.

The third team is called “SRN” which stands for State Regional National and this team is made up of the top three students from the cuisine team and the best restaurant style dessert specialist from our pastry team. This team competes on the national level. These students represent the best student culinarians this state has to offer to compete in our region and hopefully for the national title!

The LeNôtre Elite Competition Cuisine Team members are Mike Gabriel, Christina Wilhite, Theyen Hoang, Patricia Burdette, Madelin Hovorak and Luis Andujar

The LeNôtre Elite Competition Pastry Team members are Lori Scott, Eleonora Tomayo, Michael Jones, Patty Bernard, Jessica Vogler and Geri Terry.

We are very excited about the upcoming competitions for the The LeNôtre Elite Competition Cuisine and Pastry teams who will compete as individuals in the upcoming The 2010 Southwest Foodservice Expo being held at the Georgia R. Brown convention center in Houston TX from June 27-29, 2010. The category is individual hot entrée where the student has one hour to fabricate and cook a protein to be accompanied by a sauce, starch, and vegetable garnish. The event is an ACF sanctioned competition and will be evaluated by appointed ACF evaluators.

Congratulations to the first LeNôtre Elite Competition Cuisine Team members and the first LeNôtre Elite Competition Pastry Team members!

Alain LeNôtre is made French Knight of the Order of Merit

2010-05-17T17:23:00.007-05:00

The Culinary Institute LeNôtre announced today that Alain LeNôtre was inducted into the Chevalier de l’Ordre du Mérite Agricole and received a medal by the French Government from the French Consul General, Honorable Pierre Grandjouan on May 12, 2010. Friends and supporters of culinary education of excellence cheered on.
Cleverley Stone mastered a perfect French accent for V.I.P. introductions at the opening of the ceremony, which were then followed by the French National Anthem. Chef Charles Carroll, Executive Chef of the Houston River Oak Country Club and President of the Advisory Board of the Culinary Institute LeNôtre highlighted Alain’s professional milestones.

Alain LeNôtre, a certified pastry chef, created the chef school École Lenôtre in Paris, France, 39 years ago, one of the world's best chef retraining schools. He developed the international Lenôtre pastry shop franchise and technical assistance departments, expanding the Lenôtre chains in Japan, Germany and Brazil. He was also instrumental in elevating his parents' catering business to the position of the number one caterer in France.

Following a request for a franchise in the U.S. Sunbelt, Alain and his wife Marie started their own business in Houston in 1984 with a chain of French bakery cafes. In 1998 they opened an international hands-on cooking and baking school for career seekers, career changers, food enthusiasts and for chefs in need of continuing education. In 2006 the school became a higher education institution offering associate degrees in Culinary Arts and Baking and Pastry Arts. Alain also developed a franchise in Egypt, with eight Alain LeNôtre restaurants and pastry shops.

During his acceptance speech Alain LeNôtre said

“I found that there are 23,000 French Knights of the mérite agricole. They are in many fields; agronomists, nutritionist, oenologists, famous French chefs all over the world, former French presidents like Jacques Chirac, scientists like Louis Pasteur who discovered vaccination and pasteurization even French actress Catherine Deneuve”

“This reward is an encouragement to persevere in my mission of changing the lives of many people through culinary education of excellence. Thank you for celebrating with my beloved wife, who as my late father used to repeat, is 51% in my success”.
Champagne bottles were opened with a saber and a magnificent food extravaganza complemented the event. The dinner also marked the opening of the new student training restaurant, Chez Gaston, of the Culinary Institute LeNôtre, which will soon be open to Houston diners.

In attendance were Charles Miller, former Chairman of the Board of Regents of the University of Texas System, and Damien Regnard, elected member of the French expatriate parliament in the French Senate.

Culinary Institute LeNôtre Competes in Fast-Paced Iron Chef Contest

2010-05-11T13:52:00.004-05:00

A Culinary Institute LeNôtre Culinary Team wielded knives and kitchen know-how Saturday, April 24 in a cooking competition modeled after the Japanese TV show “Iron Chef”. The competition was organized by the “Iron Chef” team at the Conrad N. Hilton College of Hotel and Restaurant Management. Among the judges were Glenn Cordúa y Cruz, director of the Wine & Spirits Management Institute, and Adam Rineer, director of catering and conference services for the Westin Galleria and Westin Oaks Hotels.

The cooking-competition team from Culinary Institute LeNôtre faced off against Houston Community College. Coached by Chef Emmanuel Pose the Culinary Institute LeNôtre team included Sasicha Goodwin, Luis Andujar, Jessica Vogler, and Edgar Ciliberto. The two teams competed in a timed battle using secret ingredients, similar to the format popularized in the U.S. on the Food Network. The secret ingredients were pork belly, crayfish and young coconuts. Each team was required to create an appetizer, main course and a dessert.

The first competition of this type for the Culinary Institute LeNôtre team and with no practice time, the Culinary Institute LeNôtre team came within 1.8 points of a win; the final scores were 91.2 to 89.4. The judges remarked several times that the LeNôtre team out shown Houston Community College in technique and sanitation.

Three Cheers for the Team!

Celebration of Crump Amphitheater and New Scholarship Funds

2010-05-03T09:29:00.008-05:00

Alumni, Donors, Students and Staff celebrated the Grand Opening of the Crump Amphitheater and the donation of ten new scholarships bestowed by Mercer Cutlery and the Metadot Corporation. The Crump Amphitheater was packed to capacity as the ceremony was opened by Mr. LeNôtre announcing the dedication of the Crump Amphitheater to the Crump family, founders of the Jason Allen Crump Endowment Scholarship at the Institute. The festivities began with a ribbon cutting ceremony and unveiling of the Crump Amphitheater plaque. This was followed by honors to the competitors in the Ben E. Keith Competition and the Iron Chef Competition. The Institute LeNôtre cleaned up at the Ben E. Keith Competition returning with five gold medals. The team competing at the Iron Chef competition placed second overall, missing first place by only 1.8 points. Mrs. Marie LeNôtre then introduced Chef Kris Jacob who highlighted each member of the Chef-instructor staff with both serious and amusing content. Culinary Institute LeNotre is the only culinary institute in the US to have 100% American Culinary Federation Certified chefs-instructors.

Mr. LeNôtre then presented the benefactors of the newly bestowed scholarships Mercer Cutlery, makers of fine cutlery, gifted the school with five scholarships of $2,000 each. Metadot, an Open Source technology company, gifted Culinary Institute LeNôtre with five scholarships of $750 each. It is this type of acknowledgment that attests to the leadership, depth and breadth of culinary education that stands apart from other culinary institutes and the commitment of the Institute’s community in supporting students financially. The dedication continued with a donation of $1,000.00 from The Culinary Institute LeNôtre to the Alumni Association of the Culinary Institute LeNôtre

The festivities were crowned with a wine and food reception featuring culinary and pastry and baking delights created by the students. The students, led by their chef-instructors, busily presented the culinary creations to keep up with the guests’ obvious approval of the delicacies. The ceremony and reception were a wonderful success and thanks go out to all who made it happen!

Enjoy more photos!

Complements to Borsch - Beef Burgundy

2010-04-28T09:26:00.004-05:00

Ukrainian cuisine is very much a part of the population's culture, lifestyle and customs, and as such Ukrainians have claimed Borsch as their national soup. Well-known for its great diversity and amazing flavors, Ukrainian cuisine has a number of influences including Russian, Polish, German and Turkish. Popular ingredients in the cuisine of Ukraine are meats, mushrooms, vegetables, berries, fruits and herbs.

Some of the best Ukrainian cuisine is actually very simple. Many ingredients are used in what many would consider unusual combinations, creating a unique and sumptuous dish. Considered the “breadbasket of Europe”, bread is a staple in Ukraine and served with most meals. Dishes often contain pickled vegetables when these are not in season and certain dishes can only be made when ingredients are available. Pastries and cakes are popular, but not very sweet.

Borsch can be served with these traditional Ukrainian foods, or other more international cuisine as suggested below. “Pampushkas”, a sort of fritter, are traditionally served with Borsch. As the Borsch has a unique, strong flavor it can hold up well to “Pechenya” (a number of roast meats), or an international braised dish such as Beef Burgundy, which combines the beef and mushrooms common in Ukrainian cuisine. Cherry Dumplings for dessert are traditional or fresh cherries are a favorite.

If you plan to serve a wine with a Beef Burgundy or a Roast Beef you can choose a red that will hold its own with the roast and be delicate enough with the Borsch. The wine should be acidic as otherwise the acidity of the Borsch will sour the wine. A French Beaujolais which is a light wine low in tannins and generally high in acidity pairs well as would a Bordeaux blend, Syrah/Shiraz, or Zinfandel: all lusty full flavored reds that will taste wonderful with Beef Burgundy or Roast Beef.

Borsch

2010-04-21T00:26:00.008-05:00

Borsch is a soup that dates at least to medieval times and is made mostly from beets and can be served either hot or cold. It is a regional dish that originated in Eastern Europe. This region includes Eastern Russia, Lithuania, Poland and, most importantly, the Ukraine. Ukrainians distinguish Borsch as their national soup and firmly believe that it originated there. Ukrainians claim that there are more kinds of Borsch in the Ukraine than anywhere else; these include versions from Kiev, Poltava, Odessa, and L'vov.

Borsch was originally thought to be a food of the common people because beets were easy to store during a cold winter. Eventually this dish has made its way to the tables of royalty and statesman alike. Borsch can be made with a wide range of vegetables, yet the essential ingredient is beetroot, giving the soup its characteristic red color. Sour cream is usually added on top, just before serving.

Try this delectable version fit for a king.

• 5 pounds beets
• 1 carrot
• 1 parsnip
• 1 turnip
• 2 piece celery
• 2 onions
• 1 bay leaf
• 1 quart vegetable or chicken stock
• 1 tsp white pepper
• 1 tablespoon fresh dill
• 2 lemons juiced
• Fermented beat juice
• Sour Cream (Optional)

Fermented Beet Juice

1. Cut about 3 pounds of beets into quarters and place into a glass jar.
2. Sprinkle salt on beets.
3. Boil water and pour into jar.
4. Cover jar with cheese cloth and secure, set in a cool dry place and let ferment for about 1 week. Some people place a slice of bread in the jar to aid in fermentation.
5. Remove bread mold and strain the liquid, discard beets. The taste should be sour but mild. You can now hold this liquid in the refrigerator.

Borsch

1. Cut 2 pounds of beets into quarters and place in a steam pan, steam until tender about 1 hour.
2. Peel the skin from the beets and place in a bowl. Toss in canola oil and place on a lined sheet tray.
3. Put beets into a 325 degree oven and slow roast for about 2 hours, or very lightly caramelized, not over caramelized - this step is optional but really brings out a delicious flavor and more natural sweetness but is time consuming.
4. Peel, cut into small dice and sweat the other vegetables. Add the bay leaf.
5. Add slow roasted beets, 1 quart fermented beet juice and 1 quart stock then allow to simmer for 10 minutes.
6. Transfer product to a blender. Caution: only fill half way and hold lid tightly if product is warm otherwise it will blow up all over you and the kitchen.
7. Blend until smooth.
8. Adjust the tartness with lemon juice and add fresh dill and a dollop of sour cream if you like.

You may need to adjust your tasting with salt and white pepper. You can serve hot or cold either way it is a great antioxidant, very delicious and refreshing for the spring period.

Culinary Institute Alain & Marie LeNôtre Dominates at Ben E. Keith A.C.F. Competition

2010-04-14T09:29:00.003-05:00

A.C.F. competitions demonstrate skill, knowledge and professionalism in the food service industry. Competitions and awards are an important component in proving professional skills as a culinarian. Culinary Institute Alain & Marie LeNôtre considers competitions as an important part of the total education that its students are exposed to and a component that can set students apart.

As part of the continuing growth of Culinary Institute Alain & Marie LeNôtre academic leadership, Chef Philippe Richard, CEPC, recently organized a competitive culinary team. On April 7, the team headed to The Ben E. Keith A.C.F. Competition in Fort Worth and dominated the competition.

Culinary Institute Alain & Marie LeNôtre students and alumni brought home 6 gold medals, 1 bronze and 2 certificates from the Ben E. Keith A.C.F. Competition. In the Student Division Eleonora Tamayo, Michael Jones and Lori Scott received Gold Medals and took first, second and third places respectively. Demonstrating a diversity of expertise, Eleonora presented a wedding cake, Michael a chocolate showpiece and Lori a sugar showpiece. Marco Leyva won a Bronze Medal and Cristal Tamez received a Certificate. Alumni placed first and second in the Professional Division with Dawn Parrott taking two Gold Medals for first place for Wedding Cake and first place for Celebration Cake. Gina Theffo was awarded a Gold Medal and second place for Wedding Cake. Alumnae Elizabeth Balderas received a certificate in the professional division.

Three cheers for the team!

From Pro Wrestling to Culinary Arts

2010-03-30T20:23:00.004-05:00

Each new student has their own unique story of how they came to Culinary Institute LeNôtre and what attracted them and influenced their decision. Like a number of Culinary Institute LeNôtre Students, Nidia Guenard changed careers to follow her passion of the culinary arts. Nidia left a very high profile career as a nationally known former Pro Wrestler. Even though she still gets offers to rejoin Professional Wrestling, motherhood and her passion for the culinary arts has changed her career choice. Now she flexes those muscles in the kitchen. She is currently in her 5th week of the AAS in Culinary Arts program.

Nidia explains her motivation for going back to school — as a vegetarian she saw just as many vegetarians eating unhealthy food as non-vegetarians; starch and grease. Her vision is to target the vegetarian market with a line of prepared vegetarian foods. She knew that she needed to learn as much as possible about the culinary industry and so ventured out to assess schools.

Even though she had taken some classes at another local institute, she found that Culinary Institute LeNôtre beat that, and the other schools in the area, hands down. The classes she had taken gave Nidia a point of comparison. What she saw at Culinary Institute LeNôtre was a confident staff with an unrivaled reputation.

The 12:1 student to teacher ratio was a clear differentiator, but even more was the culture and appeal that emanated when she walked into the institute: the aromas, the attention to detail, the orderliness and discipline of the kitchen. The expanding facilities were also a major plus. She was impressed with the open door policy at the institute, and has since found out how seriously the instructors take the students’ success; they put in a lot of extra time to help students with specific questions or to explain theory.

Now that she is here she reports that she loves it and that she is beginning to understand the culinary art form, “the light bulb is going on”. She loves her class with Chef Manny. Among the many techniques she is learning, Chef Manny has encouraged her to “breath” when cutting, reminiscent of wrestling or any exercise. He imparts his passion and respect of the industry to the students. He has high expectations for the students’ performance and pushes them to do their best. When the students go into a real world environment, whether a project, internship or graduating, the institute will put its name behind the student and this means something.

Nidia observed that Chef Manny’s high expectations extend to the rest of the institute. The school’s culture prepares students for the demanding requirements of the real world. At the school, discipline is demanded — attention to detail even down to spotless uniform and station. The professionalism imparted to the students gives Culinary Institute LeNôtre graduates a leg up when they are being placed by the school.

Beverage Complements to Watermelon Goat Cheese Salad

2010-03-23T10:20:00.005-05:00

This Watermelon Goat Cheese Salad can be served either as an appetizer or as part of the main course. The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. This salad is quick to make and as an appetizer either a sparkling water or a wine will pair well with this salad. The wine should not be too big as to overpower the delicate watermelon. You might try a Provençal wine. These crisp, dry Rosé wines of the region will not overpower delicate flavors complement the Watermelon Goat Cheese Salad well.

Wine has been made in this region for at least 2,600 years. Provençal is in the southeast and close to the Mediterranean. It is perhaps the warmest wine region of France and produces mainly rosé and red wine. It covers eight major appellations led by the Provence flagship, Bandol. Some Provence wine can be compared with the Southern Rhône wines as they share both grapes and, to some degree, style and climate: warm and dry. Provence also has a classification of its most prestigious estates, much like Bordeaux.

Today the region is known predominantly for its Rosé wine. Rosé wine accounts for over half the production of wine in the region. Unlike the blush wines of the states where Rosé is known as a sweet wine, the Rosé of Provençal is rarely sweet and almost always dry. The main grape varieties of the region are Carignan, Cinsaut, Grenache, Mourvedre and Tibouren with the use of Cabernet Sauvignon and Syrah increasing.

Watermelon Goat Cheese Salad

2010-03-20T12:32:00.003-05:00

This delicate salad will add color to your table and delight your family and guests alike. One of the ingredients you may not be familiar with is Fleur de Sel, literally “Flower of the Sea”. It is a sea salt and as such is courser in texture than table salt with a much higher content of other minerals besides sodium chloride, thus more flavorful, yet slightly less salty.

Fleur de Sel is produced in several temperate coastal areas around the world—but particularly in France, and within France, particularly in Brittany, on the north coast across the English Channel from Great Britain. Fleur de Sel is not just any sea salt, though; it has a very special method of collection.

To get Fleur de Sel, salt farmers living along the coast allow shallow pools to fill with fresh salt water. As the water evaporates, a thin layer of salt crystals forms on the surface, but the slightest breeze will cause them to sink, and they pick up a grayish color from the clay and minerals at the bottom of the pool. The resulting salt, called Sel Gris, is highly regarded, but there’s something even better.

On a very clear and sunny summer day with no wind, the salt layer remains floating on the surface, and is harvested by skimming it off with a rake-like implement at the end of the day. Voilà: Fleur de Sel. Because conditions must be just right for Fleur de Sel to form, the yield is only about one pound for every 80 pounds of Sel Gris.

Enjoy Watermelon Goat Cheese Salad

• Red Watermelon
• Red Tomato
• Fleur de Sel
• Coach Farm Goat Cheese
• Cracked White peppercorn
• Extra Virgin Olive Oil

Cut the watermelon into rectangles 1/2'' x 1/2'' x 3 1/2''. Stack on plate. Cut the tomato in rectangles ½” x 1/2” x 3 ½”. Stack on plate. Crumble large pieces of the goat cheese over the red watermelon. Sprinkle the watermelon and goat cheese with the Fleur de Sel and cracked white pepper. Drizzle with the virgin olive oil and serve.

Culinary Competition Team

2010-03-10T09:36:00.003-06:00

Competitions are an important aspect of the culinary industry. They benefit the industry as a whole by continually raising the standards of culinary excellence and professionalism and they provide an example and inspiration for young professionals. These events foster camaraderie among culinary professionals and act as a staging area for development of culinary concepts. You will see cutting-edge presentations and rewards of recognition for these entries.

Chef Philippe Richard is assembling a five member team to represent the Culinary Institute LeNôtre in the ACF (American Culinary Federation) competition sponsored by Ben E. Keith, food service distributors. The competition will be held on Wednesday April 7, 2010 in Fort Worth Convention Center.

Competitions are a vital means of nurturing future leaders of culinary, baking and pastry. By participating in culinary competitions Students are given the chance to develop their leadership skills and cultivate their creativity. Students can fine tune their individual skills and styles and showcase their creations. Additionally, ACF competitions offer students a means of earning ACF certification points.

ACF competitions have uniform standard criteria for the judging of culinary competitions. The ACF defines criteria for all categories of culinary, baking and pastry competition and these are used in the judging process.

In the most recent ACF competition in which the Culinary Institute LeNôtre participated, students were awarded three silver medals and nine bronze medals. Chef Philippe Richard, CEPC won the Gold medal for Best in Show for the second year in a row. The students and staff certainly are proving the LeNôtre to be a premier school for culinary arts.

Wine Pairing with Goat Cheese Nougat – A Regional Treat

2010-02-28T19:05:00.003-06:00

Although it is tangy and pungent, goat cheese is relatively delicate since it is lower in fat than cow's milk cheese, therefore you don't want a super big wine that will overwhelm the cheese. And with a soft goat cheeses, such as is called for in the Goat Cheese Nougat, the cheese flavor is milder and more delicate. For the best pairing, you need to have a wine pairing that will not overwhelm the cheese in terms of flavor. White wine may not have that stronger taste compared to red wine but they are just perfect for French goat cheeses. Think cool-climate wines: crisp white.

The adage, what grows together, goes together, also can be used here. So again the regional wines of the Loire Valley can be paired with the traditional cheeses from that area. The white Loire wine is perfect for most forms of French goat cheeses. The bright acidity in both meets and mellows each other out, creating a creamier impression from the cheese and a rounder, fruitier one from the wine.

The classic combo is chévre, fresh goat's milk cheese, and sauvignon blanc (such as the classic Sancerre, Menetou-Salon, Pouilly Fumé, Quincy, and Savennières). But you don't have to stop at France for the wine. Look for crisp sauvignon blancs and other like varietals around the world.

A Spanish Rueda and or a Greek moschofilero is great with a goat feta cheese. Spanish albarino from Galicia and sauvignon blanc from New Zealanda recommended. You may also want to try a chenin blanc, pinot blanc and pinot gris.

GOAT CHEESE NOUGAT, HERB SALAD & BEET ROOT DRESSING

2010-02-21T14:54:00.005-06:00

Regional influence: Who knew that something so simple could taste so good? Goat cheese, with its pristine white color and distinct flavor is one of the most amazing foods in the world—a humble basic for some, a gourmet delight for others.

The goat was one of the first animals domesticated by man. Around 8000 B.C., farmers in the Eastern Mediterranean began keeping small herds of goats. Goat cheese spread round the Mediterranean with the Islamic conquest of the area by the Saracens. They eventually invaded France from Spain during the 8th Century A.D. and for the next 25 years steadily moved north; taking with them their goats and their cheese.

Toward the end of the 8th Century, the Muslims reached the Loire River, a major route of commerce and transportation, which would accelerate the spread of goat cheese along its southern bank. The Saracens did not cross the river and the Islamic occupation came to an end on October the 10th in the year 732 when they were finally defeated and repelled at the Battle of Tours. The Saracen occupation of the southern Loire lands would account for the numerous goat cheeses to be found south of the river.

Taking into consideration the regional nature of French food, this cheese is no exception. The Saracens did not cross the river and so there are few goat cheeses north of the River Loire and none officially in Brittany. So as you eat this cheese nougat with herb salad and beet dressing, you will have a bit more understanding and appreciation of the history of this wonderful dish.

American Measurements The recipe is given in metric with American equivalents. If no gram scale is available, this is an approximate conversion to American measurements. Remember gram is a measurement of mass; Cup and Tablespoon are a measurement of volume.

Ingredients:
Goat Cheese 500 g
Butter 50 g
Heavy Cream 100 g
Cabbage 1 leaf
Olive Oil 100 g
Pine Nuts 10 g
Hazelnuts 10 g
Walnuts 10 g
Red Peppers 50 g
Green Peppers 50 g
Sweet Peppers 50 g
Basil 40 g

Herb Mix:
Chervil 20 g
Italian Parsley 20 g
Red Cabbage l leaf
Chives 20 g
Dill 20 g
Alfalfa Sprouts 10 g

Dressing:
Beet Root, cooked 100 g
Balsamic Vinegar to taste
Olive Oil 20 cl
Peanut Oil 20 cl
Salt and Pepper to taste

American Measurements:
Ingredients:
Goat Cheese 2 ¼ Cups
Butter 3 ½ T
Heavy Cream 7 T
Cabbage 1 leaf
Olive Oil 7 1/2 T
Pine Nuts 1/3 oz
Hazelnuts 1/3 oz
Walnuts 1/3 oz
Red Peppers 1/3 C.
Green Peppers 1/3 C.
Sweet Peppers 1/3 C.
Basil 3 T

Herb Mix:
Chervil 4 ¼ t
Italian Parsley 4 ¼ t
Red Cabbage l leaf
Chives 4 ¼ t
Dill 4 ¼ t
Alfalfa Sprouts 2 t

Dressing:
Beet Root, cooked
Balsamic Vinegar to taste
Olive Oil 20 cl 2 t
Peanut Oil 20 cl 2 t
Salt and Pepper to taste

Method of Preparation:
Peel the bell peppers and dice them small. Roast the pine nuts, walnuts, and hazelnuts at medium heat.

Mix in the Kitchen Aid with the paddle the goat cheese with the creamy butter and the olive oil, and cream until smooth.

Add by hand the peppers, crushed nuts, chopped parsley, basil, and chives. Season and set in a circle for individual plating. Refrigerate for an hour before serving.

Prepare the Herb Salad and then prepare the Beet Dressing using a blender. Place the Nougat according to picture.

Bon Appétit!

LeNôtre – Benefits of Rigorous Lab-based Focus

2010-02-15T16:29:00.005-06:00

One of the greatest differentiators of the Culinary Institute LeNôtre curriculum is a primary emphasis on lab-based learning versus lecture-based learning. Students coming out of LeNôtre are known for outperforming others in knowledge of techniques and speed to perform on line. Unlike most culinary schools where theory is primary, LeNôtre’s focus on a lab-based curriculum allows technique to be practiced, practiced, practiced.

With its 12:1 student to Master Chef ratio in the classroom, each student receives individual attention from the instructor during the lab, not just a review of the finished product at the end of the class. This allows the student to get feedback on his/her creation during the process and thus correct technique.

A further example of LeNôtre’s focus on technique is that classes only use recipes as a guide for quantities; no techniques are included. The Chef instructor then identifies the techniques to be used and demonstrates them. After the demonstration the instructor is hands-on with the students as they practice the techniques.This approach pushes the student to pay attention to the techniques used in a professional kitchen rather than relying on a step-by-step explanation presented in a traditional recipe.

Lab-based learning places time in the lab executing technique first; theory supporting the lab-learning is second. Theory is not absent: it is taught while in the lab and in study groups.

Intensive lab-based learning is what improves skills so that a graduate can enter any kitchen and perform well. The repetition of doing something hands-on versus knowing theory results in our students being more comfortable in the kitchen. It is not uncommon to hear a chef in Houston speak of how quickly a LeNôtre student adapts in their kitchen due to being able to execute techniques not just talk about them.

Bon Appétit

French Cuisine - The Foundation

2010-02-08T10:57:00.007-06:00

For those with a passion for culinary and pastry arts and thinking of a career or avocation in this area, consider how The Culinary Institute LeNôtre readies a student for entering a professional kitchen ready to cook any style cuisine. Why is this? The Culinary Institute LeNôtre concentrates on providing student with a solid foundation in French cuisine. Why? Simply put, French cuisine encompasses the greatest number of food preparation techniques. These techniques can be applied to other regional styles without fail. Technique is king!

Chefs hiring new graduates want graduates that can contribute immediately and not have a huge learning curve. Culinary Institute LeNôtre’s lab-based curriculum focuses on Regional Classic French as the backbone for Level 1 lab. Level 2 lab progresses to Haute French Style refined by Chef Carême (1784-1833), (the chef known as the King of Chefs and the Chef of Kings); to updated modern French cuisine by Chef Escoffier (1846-1935) to dishes from the Masters of the Nouvelle era. Level 3 lab finishes with world cuisines.

Why this formula?
The French started the movement and fundamentals of cooking so it is natural to start with French Cuisine. Above all French Cuisine utilizes the most techniques to create one dish. For example, in Asian cultures, the primary cooking technique is frying. French may incorporate this technique, but also many others into one dish. LeNôtre emphasis in how culinary arts have evolved from the classics to modern times provides students with a solid foundation in technique. Once the student understands the origins and has a foundation it is easy to translate this to modern, regional and fusion cuisines.

Bon Appétit

Best of Show, 3 Silvers and 10 Bronzes Medals

2010-01-29T16:03:00.003-06:00

Students, Alumni and Chef Instructors Shine in 2010 ACF Sponsored Ben E. Keith Culinary Competition.

Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. The American Culinary Federation (ACF) holds competitions throughout the year. Most recently, the Culinary Institute LeNôtre competed in the ACF sponsored Ben E. Keith Culinary Show.

The January 2010 Ben E. Keith Food Show was again a smashing success for the Culinary Institute LeNôtre! Chef Pastry Instructor Phillippe Richard, CEPC triumphed for the second year in a row in taking the gold medal for Best of Show.

Pastry students came out on top of the baking competition! Michael Jones was awarded a silver and bronze medal for his creations. A silver medal was awarded to Janeth Sanchez, and Alumna Elizabeth Balderas for their show pieces. Bronze medals were awarded to Crystal Beccera, Joann Casey, Tisha Gibson, Judith Hastings, Marco Leyva, Lori Scott, Cristal Tamez and Melissa Young. Certificates were also awarded to Jonathan Quiles, Priscilla Beltran, Katerina Kyriazis and Patti Bernard.

Congratulations on a great effort students, chef instructors and alumni!

Eggnog Custard with Ginger Snaps

2010-01-21T13:19:00.009-06:00

An interesting way to serve eggnog for dessert!

About custard? Ancient Roman cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.).

Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Students at Culinary Institute LeNôtre study pastry and baking arts in many of the degree and diploma programs. Try this lovely dessert!

Portion: six 3oz servings
Ingredients:

Eggnog 1pt
Egg yolks 6ea
Ginger Snaps 6 cookies
Whipped Cream 1cup

Preheat Oven 275°- 300°F
Place eggnog in a pot and heat over low heat on stove
Place 6 egg yolks in medium size bowl and slowly pour in the warm eggnog
Place mixture into 6 individual 3oz oven proof ramekins or neat serving cups
Place cup in a half pan 2 inches deep and place pan in oven
Take a water pitcher with water and fill pan half way up with water to where the water covers half of the serving dishes
Cook for 45 minutes or until mixture sets, do not rush it.
Cool the custard and sprinkle, top off with whipped cream and crumble ginger snaps just before serving

Bon Appétit

Graduate Gary Carter – Now part of the LeNôtre Legacy Too!

2010-01-16T12:53:00.007-06:00

Gary was chosen as Student Speaker of the 64th Commencement Graduation. Like the Fox News video below Gary Carter will make a career change. He is planning for his future, after his retirement as a public school teacher and coach. His love of culinary arts is leading the way.

His journey to a culinary arts profession is unique, as is each student’s story. When his wife became seriously ill with cancer, Gary took over the household cooking responsibilities completely; his wife previously handled 90% of the cooking. Today, she is a cancer survivor.

Gary knew how to cook but felt his repertoire was limited. He turned to the food channel and tried some of the techniques shown and found he had a knack for what was presented. He saw that 4-6 years down the road he could start a second career in culinary arts. He knew he wanted to learn Classic French cooking; have the solid grounding in technique. Gary plans include choosing an culinary arts career that offers flexibility such as personal chef, caterer or perhaps presenting home cooking lessons.

When investigating the right culinary institute Gary knew LeNôtre had the reputation as the premier school, moreover when compared to other institutes he could see that LeNôtre was not only reputation but stood out for its intensive “hands on” approach and not "lecture and try”. As a teacher he knows the difference. The techniques were ingrained into the students so that they could be applied not only to the recipe at hand, but to enable students to extend the application of these techniques beyond the classroom recipes.

What he found at the school was a staff that was 110% committed, knowledgeable and responsive so LeNôtre students enter their new careers with exceptional skills.

Asked why he was chosen to be student speaker at the graduation ceremony, he modestly replied that as a teacher he is certainly comfortable with public speaking and how to speak from the heart. Best quoted directly from his speech:

"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 Culinary Institute LeNôtre 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."

Bon Appétit

LeNotre made Fox Morning News!

2010-01-11T13:52:00.009-06:00

READ ALL ABOUT IT - More and more people have decided to make a major career change later in life and one of those job sectors attractive to many is the culinary arts.

FOX 26 Morning News Extra anchor Ruben Dominguez visits Culinary Institute LeNôtre in north Houston to report on how students are learning the skills to become chefs. Wonderful reviews!

Legendary Chef Albert Roux at LeNôtre

2009-12-28T12:09:00.004-06:00

Master Chef Albert Roux recently visited The Culinary Institute LeNôtre and shared with students not only his most recent culinary project, Chez Roux in Montgomery, Texas, but the journey that brought him here including establishing the first Michelin rated restaurant in Britain and growing a consultancy based upon his lifelong experiences. When Master Chef Albert Roux and his brother Michel arrived in London in the early 1960s, they had a grand ambition to open a world-class restaurant specializing in high-quality, classic French cuisine in a country that famously preferred unfussy, simple cuisine. Their restaurant, Le Gavroche, was instantly recognized for the quality of its preparation and attention to detail—it became Britain’s first Michelin-starred restaurant in 1967, and is credited for bringing London to the forefront of the culinary revolution of English cuisine. Le Gavroche was the first restaurant in the United Kingdom to earn three Michelin stars in 1982. Since the mid-eighties, Master Chef Albert Roux has taken on both ad hoc and ongoing consultancy projects. Albert Roux’s lifetime work as a restaurateur, hotelier, retailer and wholesale manufacturer of foods, places him in the forefront of advisors in these. Today Chef Albert Roux, whose kitchens are known for producing generations of top chefs, recently turned his attention from the United Kingdom to the U.S. Chef Roux recently opened Chez Roux on the grounds of La Torretta del Lago Resort and Spa in Montgomery, Texas, located about an hour north of Houston in the up-scale Lake Conroe area of Texas. Chez Roux is the crown jewel in dining at this luxury resort and spa; it specializes in a cuisine Chef Roux developed with his son, Michel Jr., at the acclaimed Le Gavroche. Using sauces made with jus and reductions, the menu relies entirely on market-fresh, organic, hormone-free ingredients. As Chef Roux stated, “If you are a great chef but you do not have good raw ingredients, you are nothing.” Bon Appétit

Recent Grad Nicolas Barengo Follows his Passion Pastry and Baking

2009-12-24T09:35:00.009-06:00

One common theme among successful chefs is that they are passionate about and willing to dedicate time, energy, creativity and emotion to culinary or pastry and baking arts. Nicolas Barengo, a recent Culinary Institute LeNôtre graduate, is an example of just that; a person’s whose passion inspired him to follow his dream, to do something he really loves. His goal is to open a pastry shop in Argentina, his home country, and today he works passionately to make this dream a reality.

In speaking with him I found his journey began when he decided to act on his passions; first task was to select a culinary institute. The clear deciding factor for Nicolas Barengo was the reputation of LeNôtre locally and the world renowned reputation of Master Patissier Gaston LeNôtre and his family. One more requirement was that there is an evening program so that he could continue his day job. Makes for a long day, but as you know chefs sacrifice for their art.

While at The Culinary Institute LeNôtre, Nicolas found that the personal touch of a small Institute meant more than getting to be known by your name. At LeNôtre it means an open door policy where you are welcome to have one-on-one conversations with the chefs or Alain LeNôtre, real help with applying for scholarship and grant money and genuine assistance with job placement. Help was immediate and turn around amazing.

Nicolas reported that his time with each chef was invaluable. He lived with the art and discipline they imparted. One bit of advice that Nicolas has for new students is throw your preconceived ideas about cooking away when you enter the door, be a blank canvas upon which to paint. Another encouragement is to practice, practice, practice; if you want to be a real chef this will set you apart. Spend your weekend practicing, bake the family birthday cake, grab each opportunity to practice.

Today, just graduating from the 60 week evening diploma program in Culinary Arts, Nicolas works in scientific Research weekdays and spends weekends working for pastry and bake shops to further learn the business to take the next step in making his dream a reality and open his Bake Shop in Argentina.

Bon Appétit

Celebrate Graduate Delia Popovich's Success!

2009-12-19T12:27:00.014-06:00

The month of December is a perfect time to celebrate family, friends and success! This month we have several success stories from our own Culinary Institute LeNôtre family to share. One of our recent graduates from the Associate Degree Program is Delia Popovich. From her start at LeNôtre Delia has taken what she has learned and spun it into gold. She will be working under Master Chef John Besh within one month of her graduation.

Not unlike many of our students, Delia made a career change (after twenty-four years in the medical field). She chose to follow her heart's desire, cooking - what is living about anyway?

A native New Orleanian, she and her family moved to Houston shortly after Hurricane Katrina. With the support of her husband, she assessed Culinary Institutes and found LeNôtre was her clear choice. Delia said that it was evident that LeNôtre had a more caring intimate atmosphere for the students and that the hands-on labs were clearly more demanding; the more experience the better.

Delia reports that the labs were phenomenal; she learned more than she ever thought she would. She put her heart into it and after six weeks landed an apprenticeship with Master Chef Fritz Gitschner at the Houston Country Club.

Later, while at LeNôtre, she obtained a full-time line cooks positions (saute station) at the Houstonian. Within eight weeks she was cross trained on the pantry station and started her training on the grill. This establishment is generally regarded as the top luxury property in Houston - including fine dining, luxury hotel and spa. Delia furthered her knowledge of the culinary industry by doing catering events while at LeNôtre.

Delia shared that Culinary Arts Level I and II labs provide more than you could ever imagine in a culinary institute and she feels well qualified to take on the challenging tasks at a top-rated eating establishment. One point Delia stressed to me was that the placement office did an exceptional job for her and others, this is just one more example of the individual attention each student receives.

She has moved back to her home town of New Orleans, the Birthplace of Jazz, and she has opened her own catering company there, "Delight Your Palate Catering, LLC". She will soon be starting her position under Chef John Besh. She'll be right along Canal Street fulfilling her heart's desire. Her success is one of the Culinary Institute LeNôtre's celebrations of the season!

Bon Appétit

Hanukkah Menu

2009-12-06T12:23:00.004-06:00

If you are wondering why foods fried in oil are a centerpiece of this holiday’s celebration it is because Hanukkah celebrates the victory of the Maccabees over the Assyrian army in the temple at Jerusalem in the second century B.C.. After driving the invaders out, the temple had to be rededicated. But there was only enough purified oil to light the lamps for one day. Miraculously, the flame burned for eight days; and Hanukkah is therefore celebrated for eight days.

In addition to some of the traditional fried food choices your menu should be include lighter traditional and modern additions. Wine Pairings are included in the menu. If you keep a kosher table, check with your local wine merchant for Kosher wine selections. They are not limited to the frequently served Manischewitz.

Both menu planning and wine/beverage pairing are part of the Culinary Arts program for Associate Degree and Diploma candidates at The Culinary Institute LeNôtre. These arts and sciences are applied in many areas within culinary professions.
Menu

Begin with a Soup of Ukrainian Origin

Borscht -This soup of Ukrainian origin has been adopted by many Eastern and Central European countries. You can augment this favorite beet soup with other vegetables such as chopped carrots, celery, potatoes or shredded cabbage.

Wine Pairing: A dry white wine that will play to the beets, dill and cabbage such as a Loire Valley Pouilly-Fumé or an Italian or Californian Pinot Grigio will work well.

Main Course includes traditional Foods

Salt-Crusted Rib Roast or Traditional Beef Brisket - The focal point of your dinner menu needs a while to cook, so start early in the day. (Note: if you are doing the Rib Roast remember to remove the salt before serving)

Potato Latkes with Homemade Applesauce as a condiment - Potato latkes are crisp patties, tender on the inside that really have to be eaten as soon as they are made. Since you will be involved with the latkes, the rest of the menu should be made ahead of time.

Acorn Squash stuffed with Moroccan Style Couscous Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth (seasoned with garlic and cumin) taste delicious inside olive oil and brown sugar-brushed acorn squash.

Vegetable and Greens Salad Assemble this salad and the fresh dressing ahead of time and refrigerate, tightly covered, until serving time.

Wine Pairing: Full-bodied red wines pair well with beef. A Napa Valley Cabernet Sauvignon, a first growth Bordeaux or any Cab-centric wine such as an Australian Shiraz-Cabernet blend will work.

Finish with a dessert of traditional Safardic and Ashkenazi Favorites

Bimuelos or Loukoumades (Fried Honey Puffs) - Fried honey puffs are a traditional Hanukkah food for Sephardic Jews from the Mediterranean region, particularly Spain, Greece, and Turkey. They reprsent the cakes the Maccabees ate.

Sufganiot (Jelly Doughnuts) - Sufganiot are deep-fried jelly doughnuts that are a traditional food of Ashkenazi Jews that are eaten during Hanukkah.

Rich Coffee

Holiday Dinner Party – Greek

2009-12-01T17:02:00.006-06:00

With the Holidays upon us and food a central part of celebrating, everyone is wondering what to serve for dinner parties, Christmas, Hanukkah or New Year; I’m devoting this month’s posts to ideas for these festivities. To create memorable occasions add a little flare by adding interest to your menu. Menu planning for special occasions, such as these, is part of the curriculum for all Associates Degree or Diploma in Culinary Arts candidates at The Culinary Institute LeNôtre.

In the brisk months of winter I suggest a dreamy, romantic and sunny idea. A Greek themed dinner party, conjures up the images of bright white buildings against azure skies and seas, combined with the bright flavors of the cuisine, this will create a unforgettable event for you and your guests.

The Menu

There are certain flavors and ingredients that will automatically find their way to your table when you plan a Greek dinner party. Olives, olive oil, lemon, eggplants, honey and herbs are some of the dominant elements in this cuisine. Here's a menu that guarantees you've captured the flavors of a Greek meal at your party.

Start with a Meze Platter Served as an Appetizer

To accompany drinks and facilitate conversation, assemble a meze platter as the appetizer course of your meal using a combination of ready-to-serve ingredients along with a few prepared bites.

Olives
Feta cheese chunks
Hummus dip
Greek Eggplant Dip
Pita bread wedges
Stuffed grape leaves
Spanakopita

You may accompany your meze platter with small glasses of the famous Greek liquor, Ouzo, or for those not inclined to the strong flavor try a dry-style Sauvignon which is very versatile and can handle strong flavors. They are also a very good value.

Main Course

Stifado served with egg noodles - An aromatic Beef stew in tomato, wine and vinegar sauce and its signature white pearl onions. The aroma of cinnamon and cloves will meet your guests at the door as they step in from the cold.

Greek Salad - This simple and satisfying accompaniment can be prepared ahead of time and is made of of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese, kalamata olives and olive oil. Serve this delightful combination with some crusty artisan bread.

Wine Pairing - An assortment of red wines will suit this meal but a Cabernet Franc which has a depth of flavor will hold up well with this dish.

Dessert

Baklava - Who can resist this classic honey and nut Greek treat?
Espresso or a rich dark coffee.

Chef Philippe Richard CEPC

2009-11-24T11:49:00.004-06:00

“Make it Simple Make it Well” --In Level 2 & 3 Pastry you will learn to understand a Chef’s style and philosophy. Within every lesson he is showing you how to make the profession more economical and sharing his knowledge of classic and avant-garde techniques to accomplish stunning effects and generate a positive profit.

Each chef has his own DNA from their experiences as a chef. Chef Philippe started his pastry career at 15 by apprenticing with the local baker in his village in France. From here he launched his career to learn large scale and upscale hotel production and boutique style pastry. He career took him to bake shops across Europe: Sweden, Luxembourg, Switzerland, and the United States.

His profession led him to the Pâtisserie Gilles Desplanches in Geneva, Switzerland where he studied under Chef Ludovic Mercier, Meilleur Ouvrier de France. The award of Meilleurs Ouvriers de France is a most prestigious award reserved for artisans showing the highest level mastery in their class. This award is quite rare and requires everything an artisan must demonstrates to prove mastery and is then evaluated against extremely stringent standards. The showpiece submitted can take weeks or months of work to create and must demonstrate technical excellence combined with artistic flair.

The Pâtisserie Gilles Desplanches in Geneva Switzerland has the philosophy that the know-how is equal to product. Chef Philippe’s reflects this in his classroom philosophy "Make it simple make it well. It takes the same time to do this as to make something with short cuts". Pâtisserie Gilles Desplanches is natural and at the same time flamboyant and seductive and this too is found in Chef Philippe’s avant-garde style. His style is fresh and invites discovery. Chef Philippe took this style and applied it to the demands of the large scale Mandarin Oriental Hotel in Geneva. The Mandarin is a 5 Star Hotel and with a 1 Michelin Star restaurant.

In Gothenburg, Sweden Chef Philippe worked at Le Pain Français a Boutique bake shop known by its clients as the place that brings French Pastry to Sweden. All of the pâtissiers are from France as are the ingredients thus presenting the patrons with the true flavors and philosophies of France.

Chef Philippe’s knowledge of the business of pastry as well as the technique of European classics, chocolate, sugar work, cookies, breads, cakes, mousses, and custard, makes him a well rounded Executive Pastry Chef and instructor at The Culinary Institute LeNôtre.

Complements to Frog Legs Fricassées with Parsley Purée & Garlic Mousseline

2009-11-19T11:37:00.006-06:00

Frog Legs Fricassées with Parsley Purée & Garlic Mousseline is a French creation literally taking frog legs out of the mundane and into the world of French haute cuisine. Frog Legs are most often served as an appetizer and so I’d like to make a suggestion on appetizer complement and a wine pairing. Menu Planning and Wine and Food pairing are just two of the subjects covered in the culinary arts programs at The Culinary Institute LeNôtre. Classes begin December 7.

A very popular appetizer complement is foie gras, a pate made of duck or goose liver. Fois gras can be found either fresh or canned. Remove it from fridge 20 minutes before serving it. Slice it and eat it on a slice of toasted bread. Artisan bread or baguette work well, but should be toasted only until the surface begins to turn a light golden brown. Do not spread the foie gras, simply place a slice on your bread.

Many fashionable restaurants do offer Frog Legs as a main course and the best complements here are foods which do not over power the delicate nature of frog legs. Risotto is a favorite and white and green asparagus is suggested.

Which wine?
As an Appetizer, sweet white wine is traditionally served with foie gras. Though the choice for frogs legs, is a drier white wine. A meeting in the middle that will work with both is best. You can safely pair with a white Bergerac; The wine is crisp, aromatic and full of vitality, its color pale and the finish lingers pleasingly. Or, as in Alsace a Gewürztraminer; The wine is delicious, fruity and with strong aromas, a very perfumed and flowery bouquet.

Bon appétit!

Frog Legs Fricassées with Parsley Purée & Garlic Mousseline

2009-11-11T10:04:00.006-06:00

Frog Legs are known for being a delicacy and almost everyone has heard that they must try them at least once. It’s also told that that they taste like chicken legs; not so, the meat is extremely tender, high in protein and yes, maybe a bit like a very young chicken. If you have tried frog legs or are a novice, here is a wonderfully easy and outstanding recipe for you. The recipe below, as are all of our featured recipes, is suitable for the home gourmet or for anyone in the cuisine profession. The beauty of this appetizer is that you can do it!

Neither fish nor fowl, these amphibians have long been fried, sautéed and put into soup by Chinese, German and Italian chefs. It took the French, though, to elevate cuisses de grenouilles (literally legs of frogs) to haute cuisine status.

Where do you find these delectable legs? Gourmet grocers may have them in stock, they can certainly order them and today, frog legs are readily available over the Web from Gourmet Grocers.

Some of the words you may not be familiar with are:

Mousseline: Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.
Purée: Any food (usually a fruit or vegetable) that is finely mashed to a smooth, thick consistency

The Culinary Institute LeNôtre delves into delicacies such as this in The Associate Degree in Applied Sciences in Culinary Arts and The Diploma in Cuisine or Culinary Arts. New Classes begin December 7th.

Whether you’ve had these in a restaurant or prepared them yourself, try this recipe and let us know what you think.

Frog Legs Fricassées with Parsley Purée & Garlic Mousseline (and remember grams are a measure of mass and cups and ounces a measure of volume, American conversions are given below)

Ingredients:

16 each frog legs
30 grams olive oil (2 generous Tablespoons)
salt & white pepper, to taste
1/2 each lemon, juiced

Parsley Purée:

1 bunch parsley, leaves removed
150 grams heavy cream (5/8 Cup)
salt & white pepper, to taste

Garlic Mousseline:

60 grams peeled garlic (4 ¼ Tablespoons)
heavy cream, as needed
15 grams shallots, minced (1 generous Tablespoon)
75 grams heavy cream, whipped (3/8 Cup)

Method of Preparation:
For the Parsley Purée:

Wash the parsley under cold running water, shake dry.
Place heavy cream in small sauce pan and bring to a simmer. Reduce cream by half, set aside.
Boil parsley leaves in salted boiling water until tender. Shock and lightly squeeze.
Add parsley to cream and puree using immersion blender. Strain and adjust seasonings.

For the Garlic Mousseline:

Place garlic and shallots in a small sauce pan, add enough cream to barely cover.
Cook cream over low heat until reduced by 2/3, until very thick.
Puree mixture with vertical mixer and push through a sieve. Allow to cool.
Whip remaining heavy cream to soft peaks. Fold heavy cream into garlic puree. Adjust the seasonings and reserve in the refrigerator.

For the Frog's Legs:

Clean and trim the frog legs; refer to the accompanying photo.
Season the frog legs with salt and pepper. Sauté in a hot pan with olive oil until golden in color. Sprinkle with lemon juice.

To Serve:

On a 12 inch plate, pour the parsley purée. Place a scoop of garlic mousseline with an ice cream scoop in the center.
Set the frogs legs around the mousseline.

Bon Appétit

Chef Kris Jacob, ACF CEC – “Technique First then Theory”

2009-11-02T12:26:00.007-06:00

Each Chef’s culinary gift emerges from their experiences in schooling, Master Chefs under whom they have studied, their travels and the establishments where they created fine cuisine. Chef Kris Jacob ACF CEC has a love for Belgium/France and European Fusion cuisine. Chef Kris’ culinary art and science are the culmination of his schooling, studies under Master Chef Christian Echterbille, his travels to Europe and Belgium and his professional experience as a Chef for Michelin rated and fine dining establishments. He brings these loves and his strong grounding in technique to students of the Culinary Institute LeNôtre in the Level 2 and 3 Cuisine Classes.

Chef Kris culinary Curriculum Vitae begins with a successful career in the catering industry where he owned his own business. He turned his interest toward fine cuisine and entered culinary school. His entrée into European fine dining was the high-end Belgian Restaurant in Austin under the tutelage of Master Belgium Chef Christian Echterbille, a longtime instructor at Brussels' the CERIA culinary academy. Chef Echterbille had taken over the kitchen and gave patrons the sophistication of Brussels and the taste of France. After working his way to Sous Chef in the Belgium Restaurant, Chef Kris was sent for apprenticeship throughout Europe with an emphasis of the cuisine of Belgium. Chef Kris worked for Michelin rated and fine cuisines establishments in Brussels.

Belgium /French Cuisine
Cuisine in any region develops from the histories of its people and the imprints their cultures leave on the gastronomy. Belgium is a small heavily populated country bordering on France, Germany, and Luxembourg. Today, Belgium is made up of two main groups: the Flemings in the north, a Teutonic people who speak Flemish (a dialect of Dutch related to German), and the Walloons in the south who are primarily a Celtic people who speak a dialect of French. Brussels is of this second area.

But, wherever one goes in Belgium, North or South, the best of restaurant gastronomy is none other than the haute cuisine of France. And although the Flemish favor foods with velvety sauces of cream and eggs, and the Walloons make extensive use of pork in their dishes, the overall tone of Belgian cuisine is definitively Belgium / France. Entrées include fabulous meats such as duck, pork, lamb and venison laced with rich sauces.

The meticulous care in which Belgian cooks select their ingredients is illustrated by a stroll through a Belgian supermarket. Even every-day items such as butter and cream are carefully labeled with the proud producer's name. Advertisements proclaim: "Butter from Namur" ... "Asparagus from Malines" ... "Pork and pork products from Pietron" ... "Walnuts from Bastogne" ... "Strawberries from Wepion."

Belgian patisseries are found in distinctly separate establishments: daily baked goods may be purchased from a boulangerie, party specialties from a patisserie and candies and confections are sold in specialty stores called confiseries.

In addition to the strong emphasis on exacting technique that Chef Kris emphasizes in his classes, students at The Culinary Institute LeNôtre receive the full benefit of Chef Kris’ culinary gift in Belgium / France and European Fusion Cuisine.

Bon appétit!gourmet, LeNotre Culinary Pastry

Complements to Country Tart with Swiss Cheese

2009-10-26T16:45:00.007-05:00

In keeping with the theme of regional French Cuisine, the complements chosen here are from the from the region where our Country Tart with Swiss Cheese originated. Some possibilities are: fresh fruit of the season, Artisan bread and a crisp Riesling or Gewürztraminer from Alsace. Menu Planning, Food and Wine Pairing and Bread Baking are all Part of the Associate in Applied Science Degree in Culinary Arts curriculum at the Culinary Institute LeNôtre.

Mirabelle Plums
The delightful Mirabelle plum from Lorraine is an excellent choice of a regional fruit. It is a small, yellow-colored variety of plum and this delicate and tasty fruit has become a real benchmark in the French gastronomy both by itself or coupled with all sorts of pastry, jams and savory mixes. True Mirabelles are designated with the “Mirabelle de Lorrain” label.

The Mirabelle is so revered that it has its own legend. In the legend of "Princess Mira", it is believed that this generous, pretty Princess lived in a beautiful castle in the so-called "Pays de Nied". One day, she offered an old woman hospitality and in return, the old lady (who was a fairy) transformed all the trees of the kingdom into magnificent, rich trees full of golden fruits. These appetizing fruit were named "Mirabelle" to honor the Princess's name and beauty.

Artisan Bread
Artisan bread is exactly what its name suggests: bread that is crafted, rather than mass produced. Baked in small batches rather than on a vast assembly line, artisan bread differs from prepackaged supermarket loaves in a number of ways. Special attention to ingredients, process, and a return to the fundamentals of the age-old bread-making tradition set artisan bread apart from soft, preservative-laden commercial breads.

Wines of Alsace
Alsace and Lorraine are distinct French provinces but both belong to the Alsace-Lorraine region of France. Lorraine is not as well known for its wine production as its neighbor Alsace is. The main wine-producing region of Alsace is on the eastern border of France where the Rhine Valley is shared with Germany.

Here distinctive wine styles are produced which are quite different from the rest of France. The wines are predominantly dry, unless produced specifically as dessert wines and they are more refined and elegant than the neighboring vineyards on the German side of the border.

Unlike the wines produced in the other major wine producing regions of France, Alsace's best wines are officially classified by grape type rather than by geographic location. Of Alsace's many wines, Riesling rates first, and the spicy Gewurztraminer second.

Bon Appétit

Country Tart with Swiss Cheese

2009-10-21T00:14:00.006-05:00

This Country tart with Swiss cheese is very much of the quiche family: a custard base with additional chosen ingredients in a pastry shell. Quiche is now a classic dish of French cuisine, however its roots are in the Moselle region of France known as Lorraine. This area was in constant dispute between France and Germany up through WWI. The name Lorraine is derived from Lothringen, the German kingdom established there in the 9th Century. Even to this day local German dialects survive in in the northern part of the region. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

An Associate in Applied Science Degree in Culinary Arts at The Culinary Institute LeNôtre includes the study of regional French Cuisine, each region having its unique history and rich cuisine.

The original “Quiche Lorraine” was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.

Quiche became popular in the U.S. during the 1950's. Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with mushrooms, other vegetables, ham and/or seafood (primarily shellfish). Now try this country tart with its custard base and own chosen ingredients:

Country tart with Swiss cheese
Makes 1 Tart for 8 People

Tart Shell

8 oz quiche dough
Shape a 8 inches tart ring, cook it blind in preheated oven at 350° F

Garnish

2oz mushroom
2 oz onion
2 oz bacon
2 oz leeks
3 oz Swiss cheese
Sauté separately the onion, bacon, leeks, mushroom
Garnish the shell with the vegetables and the cheese

Custard

3 Eggs
3 oz milk
3 oz cream
Salt, pepper, coriander

To make the custard , blend eggs milk cream salt pepper and coriander together
Pour the custard over the vegetables and cheese, bake at 350°F until the custard becomes golden in color (approximately 30 minutes)
Blend, add the vegetables, cheese and flan in the precooked tart shell

Bon appétit!

Chef Pierre Yves LeBihan - World Fusion

2009-10-13T22:25:00.004-05:00

Chef Pierre Yves LeBihan, is a ACF Certified Executive Chef teaches level 2 and level 3 Cuisine at the Culinary Institute LeNôtre where he calls his cooking style French - World Fusion.

Looking at his curricula vita you can see the origins of his “World Fusion” interest. He trained under renowned chefs and he has traveled the globe. France, the United Kingdom, Bangkok and Trinidad were all on his journey.No doubt e ach one of these places has had its influence on his career and development of his French – World Fusion style. His last stop was Trinidad before he came to The Culinary Institute LeNôtre to teach. Trained in French Cuisine, these other destinations have certainly played in a role in the development of his French - World Fusion Style.

Traditional British cuisine is thought of as local ingredients and unfussy. But, today that has changed. The flavors the newer British population has brought with them are a part of the cuisine; especially prevalent are the flavors of the Mediterranean and the spices of India. New British cuisine is nothing boring, and no doubt the flavors of France are part of this mix.

The southern region of Thailand, which includes Bangkok, is known for curries and other dishes that incorporate coconut milk and turmeric. Thai recipes are typically thought of a hot and spicy. Five fundamental flavors are balanced in each dish or the meal. They are hot, sweet, sour, salty and sometimes bitter.

Trinidad recipes are unique in their blend of Amerindian, European, African, Creole, Indian, Chinese and Lebanese cuisines creating a fusion all their own. A favorite dish is chicken curried introduced by the indentured servants of the 19th Century. A flatbread called rôti is served with many meals. A variety of fresh fish and shellfish are available locally, a shortened list is: shark, flying fish, red fish, king fish, lobster, conch, shrimp, and crab. Meals are dominated by these local fish. These are combined with various vegetables and fruit such as potato, plantain, peppers, mango, sweet potatoes, squash and pumpkin. A perfect place for someone who likes Fusion cuisine.

Bon appétit!

Pairing Wines & Chocolate

2009-10-08T00:00:00.002-05:00

Some say it can’t be done, pairing wine with chocolate, but if you have the right wine to complement the right chocolate it can be a match made in heaven! At the Culinary Institute LeNôtre, wine-pairing is part of the curriculum for students in the Associate in Applied Sciences of Culinary Arts Degree Program. The specific mission for this culinary arts program is to prepare students with the higher-level skills attainable from the techniques of classical French cuisine, marketing, service and management skills.

With a dessert such as Chocolate Mousse, a wine should typically be at least as sweet if not sweeter than the chocolate; otherwise the taste may quickly turn toward bitter or sour. Chocolate mousse pairs well with a number of grapes and in different styles. With a Chocolate Mousse, no matter whether the wine is botrytised, late-harvested, or fortified, it can hold well. These are some matches to try:

Banyuls – (France)
Late harvest Muscat (From a number of countries)
Botrytised Tokaji (Hungary)
An aged Tawny Port (Portugal)
Late Harvest Mourvèdre (From a number of countries)

Bon appétit!

Welcome Chocolate Lovers!

2009-10-05T14:23:00.011-05:00

The Culinary Institute LeNôtre features a Recipe of the Season for its Website visitors. It is Chocolate Mousse for Fall 2009. This dessert is believed to be from the second half of the 1800s. Chocolate Mousse made its way into the United States in the 1960’s. Gaston LeNôtre, known as the greatest pâtissier of his time (1920-2009), was instrumental in transforming French pâtisserie to an art form partly though using more mousses.

"Mousse" is the French word for "foam". Consequently, Chocolate Mousse translates as "chocolate foam", it is one of a number of foamy desserts (many of which are fruit based). With a few rare exceptions, all chocolate mousse recipes have two ingredients in common:

Chocolate, which is of course the essential element of the dessert, and
Egg white, which is whipped into a foam and then added to the melted chocolate to provide the light and foamy texture, which is the essence of the recipe.

Chocolate Mousse can be made in as little as 10 minutes.

Chocolate Mousse
150 grams butter
50 grams egg yolks
150 grams egg whites
60 grams powdered sugar
300 grams Dark chocolate

1. Melt the chocolate and add the butter.
2. Mix the egg yolks in the chocolate with the whisk.
3. Fold in the whipped egg whites, tightened with the sugar.
4. Let it cool down in the fridge for about 4 hours before enjoying.

American Measurement
If no gram scale available this is an approximate conversion for American measurements. Remember gram is a measurement of mass; Cup and Tablespoon are a measurement of volume.

10 ½ T butter
The yolk from 3 large eggs
The whites from 4 large eggs
½ C powdered sugar
10 ½ oz. Dark chocolate

Welcome to the Culinary Institute LeNôtre Blog!

2009-09-30T22:01:00.001-05:00

Any person appreciating the art of Classic and Fusion French Cuisine and Pastry will find The Culinary Institute LeNôtre is second to none in this artistic discipline. The Instructor-Chefs’ vitae reveal the wellspring of the school’s superior reputation. Most prominent is the lineage of the founders’, Alain and Marie LeNôtre.

Alain is the son of Gaston LeNôtre, the greatest pâtissier of his time (1920-2009). LeNôtre was instrumental in the development of pâtisserie as an art and transforming French pastry partly through using as little flour and sugar as possible and more creams, mousses and fruit flavors. Paul Bocuse, one of the fathers of nouvelle cuisine, said the Gaston LeNôtre was the Christian Dior of the culinary world.

The statements made upon his death emphasize the impact he had upon the art. President Nicolas Sarkozy led a flow of tributes and said "He succeeded, with his talent and his creativity, his rigour and his high standards, in raising pâtisserie to the rank of an art.” The Times wrote that Gaston presented “dishes that pleased the eye long before they tickled the palate, but elicited a gasp when they arrived on the table.”

Gaston was a man of humble beginnings who rose to great heights through his ingenuity and creativity. He was born on a small farm in the Normandy town of Saint-Nicolas-du-Bosc. Normandy is the home of great castles, manor houses and Monet’s home. But, it is also a place of farming villages, country churches and peaceful living. Gaston often credited his upbringing on fresh eggs and butter as the inspiration for his pastry creations.

According to the New York Times “Mr. LeNôtre was the exacting patriarch of French pâtisserie. He rejuvenated pastry making in the early 1960s and then created a worldwide group of 60 boutiques in 12 countries, which can cater to every whim, from truffled pâté for 25,000 guests, to a banquet for the queen of England, all with French flair, service and decorum.”

Bon appétit!