Randy's chef finalist in contest

Amarilloan uses his cranberry sense in Big Apple

It's been a long trip from Yugoslavia to Amarillo, but Smajo Beckanovic has a different journey in mind today.

He jets off for New York City today to compete against three other finalists in the 2007 Ultimate Cranberry Foodservice Recipe contest.

Beckanovic, executive chef at Randy's at the Paramount, will prepare Craisins Encrusted Pork Tenderloin for a panel of judges. The winner takes home $25,000 and bragging rights.

The winner will be announced Friday.

When a representative from Ocean Spray encouraged Beckanovic to give the contest a try, he declined.

"I really didn't know what to do," he said.

But after a little more encouragement, he decided to pair cranberry products with pork, which goes well with a variety of flavors, he said. In two days, he had his recipe. Beckanovic, 29, will compete against older, seasoned chefs. The finalists' recipes were chosen from among hundreds submitted.

Whether he brings home the dough or not, Beckanovic is feeling good.

"Already I feel like I won," he said.

Beckanovic arrived in Chicago in 1997 from his homeland of Yugoslavia. He moved to Fort Worth where he lived five years.

"I met my wife in Fort Worth, and we got married and then we moved to Texline to work for her parents," Beckanovic said.

He and Paige Beckanovic are now parents of Matilda, 4, and Oliver, 9 months. They live in Amarillo. Beckanovic's love of cooking dates to his bachelor days when he lived alone.

"I cooked a lot for myself, and I like to cook. Then I just decided three years ago - we talked about it, and I decided to go to school to be a chef," he said.

The contest provides Beckanovic's first trip to New York.

"I am so excited," he said.

On his sight-seeing wish list are the Statue of Liberty and Ground Zero, site of the 9/11 terror attacks.

"I don't know if I will have time or not."

Orvilla Allred, who owns Randy's at the Paramount, with her husband, farmer Randy Allred, is excited about Beckanovic's chances in the contest.

"I think he has as good a chance as any. We're rooting for him all the way," Allred said.

The contest showcases the versatility and flavor of the cranberry, said Keith Benoit, director of foodservice at Ocean Spray.

"The team at Ocean Spray is truly impressed by the originality of the foodservice recipes submitted. The Ultimate Cranberry Recipe Contest reinforces our commitment to providing top quality ingredients, so we can continue to support the exemplary talents of these professionals," he said.

Lone Star Chef, May 2007

Ernst Gruch CMC, AAC, President of the Texas Chef Association

The ACF Central Regional Conference was interesting to see many of the new happenings by the mother  hen. ACF awarded the TCA the 2007 Chapter of the Central Region, plus the Chapter Achievement Award.

We also had a Junior Team from Texas at the Conference from the Culinary Institute of Alain & Marie LeNotre in Houston, which sent five enthusiastic Junior Members to cook. They came by van with half of their schools equipment in tow

Presto Change-O

By Samuel Greengard, November & December 2006

It’s no easy trick to switch careers at 50-plus, but more and more workers are taking the leap and starting over at jobs they love

A few years ago, when Henry Stewart found himself grinding out a seemingly endless stream of marketing strategies and press releases for corporate clients, the then 54-year-old owner of a public relations firm knew he had to make a career change. "I wasn't having any fun," says the Fort Worth, Texas, resident.

While Henry's interest in PR had begun to cool, his enthusiasm for food and cooking had been heating up. He would prepare elaborate meals for friends and fantasize about becoming a chef—though he had always kept the idea on the back burner. The time had come, he decided, to move it front and center. "I realized that I had to pursue the change or it would never happen," he says. So, with his wife's blessing, he shuttered his firm and plunked down $20,000 to attend the Culinary Institute Alain & Marie LeNôtre in Houston. After an intensive 30-week program, Henry, by virtue of graduating number one in his class, landed an almost four-month internship at a renowned restaurant in the Alsace region of France. When he returned to the United States, the Marriott Renaissance Worthington Hotel in Fort Worth snapped him up as a line chef for its popular restaurant, Kalamatas.

Today, Henry works long hours in the restaurant kitchen and copes with the demands of preparing masterly meals for discerning palates. He spends weekends and holidays hovering over rack of lamb and capellini primavera. Yet he's happier than ever. "I am betting the rest of my life on this. I'm doing what I always wanted to do," he says. "My only regret is that I didn't make the change years ago."

French chef brings diversity to Houston

By Andrea Sutton, Examiner News

As he walks through the halls of his namesake culinary school, Memorial resident Alain LeNotre greets students, faculty and staff with an authentic “Bonjour.” Coming from a long line of French chefs, he has helped diversify both Houston and his family’s culinary legacy with the Culinary Institute Alain and Marie LeNotre, 7070 Allensby.

Owned and operated by he and his wife Marie, the school prides itself on fast-paced, hands-on culinary programs that are designed to get students out of school and into a professional kitchen much faster than its competitors.

CULINARY MASTERS: Memorial residents Alain and Marie LeNotre own and operate the Culinary Institute Alain and Marie LeNotre, which has recently become an accredited junior college. Alain’s family founded a chain of noted restaurants and pastry shops in Paris.

REALLY COOKING NOW: Shannon Palmer, pictured, left her job at an investment firm to study culinary arts at the Culinary Institute Alain and Marie LeNotre because of its fast-paced, hands-on program.

The school recently expanded its educational reach by becoming an accredited junior college. On June 26, it will offer associates of applied science degrees in culinary arts and baking and pastry. Students can still earn “diplomas” (less hours) in Cuisine, baking and pastry and culinary arts.

The corresponding associate’s degrees at a competitor Houston school requires a minimum of 21 months to complete. LeNotre’s programs only require 60 weeks, or 15 months, if the student attends classes full-time.

“I wanted the school to be known for learning the maximum number of recipes in the minimum number of weeks,” said Alain, who also emphasizes the business side of restaurants in the school’s curriculum.

“To be a chef is not enough to run a business,” said the third-generation chef. In order to move up the corporate ladder, a good chef needed to know management, he said.

When Shannon Palmer left her job at an investment firm to become a chef, the Houston resident was impressed by the school’s fast-track, hands-on program.

“I wanted to cook because I just love it,” she said. “There’s less classroom time here and you spend more time cooking.” She added that it’s great being able to cook all day without having to do the dishes.

Palmer began the diploma program in November and will finish this month.

She wants to first work in a high-volume kitchen and then do personal cooking. She believes that with the LeNotre name on her resume she can get a job anywhere.

Although the school is not affiliated with his family’s French pastry and cuisine franchise LeNotre Paris or its associated school, Alain has drawn from his upbringing and teaches many family recipes and kitchen techniques at the school.

His father, Gaston LeNotre, created the Parisian chain with eight pastry shops and two-star Michelin restaurants using recipes from his own parents, Alain’s grandparents. Alain grew up in the bakery, and it was tradition for him to take part in the family business.

With his father, Alain created the first continuing education school for chefs in Paris. The father and son were the first French bakers to franchise their businesses, which are now in 12 countries.

Just as the LeNotre businesses have spread throughout the world, students from many countries have learned of the Houston school and come here to attend.

The LeNotres have taught students from Mexico, Brazil, Argentina, Japan and, of course, France.

“We didn’t know we’d have so much help on the Internet,” Alain said.

“We are making Houston known for famous culinary training,” he said of the city usually known for energy and space.

The couple, who raised five children in Hedwig Village, met in Paris while Athens-native Marie was studying French. Having an empty nest, the couple has relocated to a high rise in the area.

Years after marrying into a family of chefs, Marie still considers herself an outsider.

“I am not a chef,” she said. “I don’t want to be one. I want a chef at home.”

That’s fine with Alain. He said she’s a good taste-tester. Just because Marie is not a chef doesn’t mean she doesn’t have her hands in the field. She is the director of the school, and the recent accreditation is a result of her work.

She is also the 2005-’06 president of the Houston Chapter Les Dames d’Escoffier, a society of professional woman of achievement in the food and beverage industry.

Continuing the family tradition, two of their children, Charles and Cecil, are chefs in France.

The institute also offers summer camps for teens and adults, which begin this month. For information about the school, visit www.ciaml.com or call 713-692-0077.

Today's Restaurant News Vol. 6 No. 6 - June 2006

In May of 2006, eight years after its creation in Houston by the successful Parisian couple, Alain & Marie LeNotre, the Culinary Institute became a federally accredited Junior College.

When Alain realized that half of his Culinary Institute candidates were interested in an Associate Degree in Restaurant or Bakery management, he wasted no time and created one of each with morning and evening classes. The full time schedule is intensive, 5 days per week, and fast track, achieving 107 credit hours (1540 clock hours) in just 14 months, compared to 21 months to 2 years for most schools. In fact at the Culinary Institute, students start earning an income 7 to 10 months sooner; this is also saving on the cost of living while in school. This unique and original schedule is possible because the Institute closes only 3 weeks a year, for Thanksgiving and Christmas, and a new class cycle starts every 10 weeks.

Alumni, who enjoyed learning at the Institute (there are 450 of them so far), have been the first to enroll in the 2 new programs: Associate of Applied Science Degree in Culinary Art and Associate of Applied Science Degree in Baking & Pastry Arts.

Alain & Marie encourage their Diploma students to also learn Management so that they can be more employable with a better resume, climb faster on the corporate ladder, earn more, and increase their chances of success when starting their own business. The Culinary Institute is rated in the top 50 best culinary schools in the US, also received in 2005 the Best Small Business of the Year Award by the North Houston Chamber of Commerce.

Since 20% of its alumni came from outside of Texas, including many from outside the US, the Culinary Institute Alain & Marie LeNotre can truly claim to be international.

The fame of the Culinary Institute Alain & Marie LeNotre grew from the success of its fast track, “hands on”, small classes, Culinary Art programs, taught by chefs with at least 10 years of international experience in upscale restaurants or bakery businesses.

“I claim that we change lives because I notice so much change in our student’s personality after they spend 20 to 30 weeks with us. They develop their artistic talents, they have more self esteem, they make many friends, and they plan ahead for their professional career. Some like our school so much that they stay longer than their studies require, doing volunteer work as assistant-instructor, for example. Students that we send for an internship to restaurants in France, also come back as a different person”, Alain says.

Culinary Institute Receives Federal Accreditation

Houston Business Journal - May 25,2006

Eight years after its creation, the Culinary Institute Alain & Marie LeNotre has become a federally accredited junior college. The Houston-based institute now offers an Associate of Applied Science Degree in Culinary Arts and an Associate of Applied Science Degree in Baking & Pastry Arts. Alain LeNotre says he created the programs after realizing that half of his students were interested in an associates degree. The full-time schedule is an intensive schedule designed to fast-track students, allowing them to attend classes five days a week for 14 months to achieve 107 credit hours, compared to two years for most schools. The schedule is possible because the institute only closes three weeks a year and a new class cycle starts every 10 weeks. Marie LeNotre says the success of the institute grew from the success of its fast-track, hands-on small classes which were taught by chefs with at least 10 years of international experience in upscale restaurants or bakery businesses.

Houston Chronicle - January 19, 2006 - By Valerie Sweeten

The smell of success, or the smell of baking bread, chocolate candies and international cuisine, is in the air at Alain and Marie LeNôtre's business.

It's a labor of love for the couple to make sure The Culinary Institute Alain & Marie LeNôtre runs smoothly.

The couple was recently awarded the 2005 Small Business Award by the North Harris Montgomery Community College District.

Betsy McKernan, director of the college's small business center, said the LeNôtre's beat more than 100 competitors for the award.

"They have to be really outstanding in terms of their business, their size, how they grew over time and their commitment to the community," McKernan said. "We were very impressed with our winners. The owners tend to do anything and everything for their employees and business. They have the qualities that we would like other businesses to emulate."

George Rupert, said the LeNôtre's learning environment was refreshing and encouraging.

"I took a class there and fell in love with it because of the expertise of the chefs they brought in," Rupert said. "Alain and Marie were always there for you with the chefs. They made sure it was all hands-on, so you could have insight and techniques. I learned a lot."

It's not unusual to find Japanese, Chinese, Yugoslavian, Italian and Brazilian students gathered at the learning table with a translator for the French chef.

"We're very proud that our students come from all over the world. They're coming to learn French technique and recipes," said Alain.

Marie said many students have traveled long distances to enroll in the school.

Cesar Camarena manages a Taqueria Arandas restaurant and is studying at the institute for his associate degree. It's the emphasis on learning that Camarena finds impressive.

"It's a mix of French, Italian and Japanese food. The professionalism that Alain and Marie have with their chefs is the best I've ever seen. They come in and try to meet everyone so they can get to know you and why you're here. They're open minded if they want to see how you might do a technique or recipe. That's what I love about them," Camarena said.

"I witness the change in personality, attitude and skills of our students as they develop in their 20-30 week training," Alain said.

"They have a sense of pride and confidence in their technical and artistic skills. They like to stay in touch with the school and continue to pay us frequent visits. I have the feeling that we are building a community."

Culinary Institute Offering Scholarship Money

Reporter News, October 14, 1998 By Cecile S.Holmes

From now through the end of the year, the Culinary Institute Alain and Marie LeNôtre (CIAML) will be offering eighty $1500 scholarship in an effort to help provide students financial support. Complete with the most state-of-the-art equipment, the C.I.L. boasts a modern and comprehensive educational facility. Classes are taught 90 percent hands-on …In just 20 short weeks you could be beginning a new career as a chef

Cooking With Class

Lifestyle - Ideas & Trends, Sunday, Nov 8, 1998

Alain and Patrick LeNôtre were reared to expect the best of the best in any culinary arena. They inherited their love of cooking, baking and teaching from their grandmother, Eleonore, one of France's first female chefs early in this century. Alain's father, Gaston, and Patrick's father, Marcel, continued the family tradition. Gaston LeNôtre is one of the fabled names in the French culinary world.

Out-Of-This-World Cuisine

Houston Chronicle, Tuesday, Jan.12, 1999 By Betty Tichich

Astronauts preparing for an upcoming historic space shuttle flight take a break from training Saturday to learn to cook some out-of-this world cuisine at the Culinary Institute Alain and Marie LeNôtre…The astronauts opted for a day of food and fun after Tognini an astronaut from France, befriended the LeNôtres at Houston Grand Opera event.

Bakers Round-up

Greater Southwest Retail Baker, Feb. 1999

Thank you to Alain LeNôtre for opening the doors of his well equipped school and allowing (our) members to attend. Everyone involved deserves a round of applause for all that they did, … for sharing their culinary expertise with us…Not only did everything look fantastic but everything tasted delicious "

New Technology Boiling Over Into Kitchen

Houston Chronicle, July 25, 1999 By Kerry Smith, Employment Correspondent

Alain and Marie LeNôtre Culinary Institute founder Alain LeNôtre said employment demand for chefs and sous-chef is stronger than ever. In addition to being talented in the kitchen, today's chef also must be a competent public speaker

LeNôtre Family Shares Culinary Secrets At School

This Week, March 8, 2000 By Nancy Dean, Chronicle correspondent

There's one very obvious perk to attending the LeNôtre Culinary Institute. Come lunchtime, brown bags are non-existent. At one end of the cheery, comfortable lunchroom, students and instructors pick and choose from the array of gourmet food spread before them - all of it what they have prepared in class. A typical day might feature a feast of the French equivalent of beef Wellington, stuffed veal, a fish dish, grated (not mashed) potatoes, steamed fresh vegetables and two glorious desserts

The LeNôtre Legacy : Savoir-Faire in the Art of Baking

Culinary Thymes, 2000 By Jennifer Frazier

Synonymous with the highest quality bread and pastry, the LeNôtre name is becoming as well known in Houston as it has long been in Paris. Alain and Marie LeNôtre opened their LeNôtre Culinary Institute nearly a year and a half ago with resounding success.

Food In Focus

Inside Houston, October 2001 By Kingslea Little

French cooking methods remains the foundation of Western food program that is 100 percent "hands on ". Using French Master chefs chosen for their outstanding culinary accomplishments, Alain LeNôtre provide a full spectrum of training

Alliant Hosts First Annual Culinary Competition

Southwest Food Service News, OCT/NOV 2001

Fourteen students from Alain and Marie LeNôtre Culinary Institute were from the first to try out the test kitchen at the state-of-the-art distribution center in Houston. The students competed for cash prizes and trophies in three categories"

Summer Calendars Filled with fund-raiser preparations Lifestyle

Ideas & Trends, June 30, 2002

Perhaps the most amusing and most delicious advance planning is taking at LeNôtre Culinary Institute in preparation for the Sept. 27 "Champagne & Chocolat " gala at Houston Country Club…Their pastry chefs have created the model for an extraordinary chocolate cake topped with a cancan dancer in the classic panties-to-the-sky, skirts-ruffled-high pose

Sweet deal

Houston Chronicle, July 10, 2002 By Shelby Hodge

Marie and Alain LeNôtre's baguettes and gâteaux will soon be on the lips of sweet-toothed Egyptians as the Houston-based couple expand their culinary influence to include a series of French bakery cafes in the Middle East.

In the French Tradition

Houston Lifestyles & Homes, January 2003 By Jenny Magill

France's large celebratory meal is prepared on Christmas Day and the menu varies depending on the region of France. Skilled chefs at the Alain and Marie LeNôtre Culinary Institute prepared a scrumptious spread for Houston's Best.

Say Bonjour to Hawaiian Cuisine

Houston Chronicle, July 2004 By Janice Schindeler

Looking for an adventure to break up the summer doldrums? On July 22, slip on your grass skirt and hula over to a unique dining experience. From time to time the Culinary Institute of Alain & Marie LeNôtre hosts food and wine dinners in the midst of the professional cooking school. This month the theme's Hawaiian. No, not roast pig. This is cuisine, not a cookout. More like Hawaiian food with a delightful French accent.

What else could a meal be called when the top cooker's résumé twinkles with stars? Indeed, as head cuisine chef instructor and technical director of the cooking school, Daniel Klein manages a team of teaching chefs who among them have worked at numerous Michelin-starred restaurants in France. The Hawaiian wine dinner menu starts with mahi mahi tartare, includes crusted tiger prawns (recipe follows), gets down to serious eating with a grilled rack of lamb with wasabi garlic mashed potatoes and finishes off with a perfect caramelized lemon napoleon.

1999 Chef of the Year

CEC New York Times, Guillaume Burlion

Thank you for sending a professional student of yours to my restaurant. Over the past three months this talented pupil has worked hard to become my Chef Garde Manger. His skills and work ethic demonstrate the excellent instruction you Culinary Institute has to offer.

Chef's Club
May 21, 2008
Asian Finger Food

College Recruitment Day
June 14, 2008

Wine Tasting Class
August 05, 2008

Summer Camp
See Dates

Saturday Chef's Camp
See Dates

10 Year Anniversary Celebration
*By Invitation Only
May 14, 2008

Champagne & Chocolat Scholarship Gala
September 5, 2008