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The LeNôtre family has been in the cuisine and pastry business for three generations and is well known throughout the world for exceptional quality. Alain LeNotre, creator of the Ecole LeNotre in Paris, France is a certified pastry chef with more than 40 years industry experience.
The Culinary Institute Alain & Marie LeNotre, founded in 1998, is a higher education institution, nationally accredited, which offers innovative day and evening fast track Associate Degree programs (60 weeks) in Culinary Arts and Pastry & Baking Arts and 3 hands-on Diploma Programs (20 and 30 wks) for career seekers, career changers and food enthusiasts.
All classes at the CIAML can be taken a la carte (individual price for each class). They can also be broken down by week to focus on particular recipes and skills. Contact us for details on taking courses A La Carte.
Practical courses in the cooking and baking labs are 90% hands-on and include more recipes that any other school (20-30 feats of skill and recipes a week).
French trained chef instructors teach our hands-on classes. They offer their distinguished years of international experience in upscale restaurants and bakeries in a friendly and professional environment with personal attention to each "chef student". In addition to Classical French Cuisine, students learn Italian, Asian, Spa and American Regional Cuisine.
We believe that hands-on training enables students to gain the best understanding of the culinary arts, memorize better techniques and skills, and master the large number of recipes that are taught at the Culinary Institute Alain & Marie LeNôtre. Our students never spend time cleaning pots and pans.
We pledge to limit our hands-on classes, to12 students per class. A small class size allows the instructors more time to focus on the students individually.
Historically, the French were the first to codify cooking and baking techniques. These techniques once understood and mastered, can be applied to any regional or personal style. With the guided assistance from our Chefs, students learn the fundamental techniques in addition to the preparation of individual dishes and progress through the hundreds of competencies, which make up the backbone of French Cuisine.
Make friends and have fun while learning hands-on, five days a week, or three evenings a week. Then relax and sit down to a complimentary meal, cooked by you and your fellow chef-students. Breakfast, with French pastries, coffee and tea is also available. Espresso bar is open all day to students taking a break from their studies, after lunch and in the afternoon.
The food service industry is one of the fastest growing industries in the nation and continues to grow. Quality Sous Chefs and Chefs in restaurant and bakery management are in short supply. Get trained or retrained in an international Art form, which is fun and financially rewarding. With our diploma or degree on your resume, doors will open for you worldwide.
We pledge to facilitate, for our best graduates, optional internships in France. The qualified students can choose to work in selected restaurants, for example in Alsace or Lyon or in the Bordeaux wine country. To be eligible students must complete their program with an “A” average.
