Name Marie LeNotre Education University of Houston | Role Chef | |
Marie LeNotre cooks with Cleverley Stone - Part 1
Marie LeNotre is the author of Appetites, a Memoir. Appetites is an autobiography, a love story, a business history about the LeNotre’s saga in the new world, and Marie’s search for artistic, intellectual and spiritual fulfillment. The name LeNotre is famous worldwide. Alain LeNotre, is the son of famed gastronomy chef Gaston Lenotre. Gaston and Colette LeNotre created a food empire, one of the greatest culinary families of France. Their son and daughter-in-law, Alain and Marie, carried the tradition to the United States where they created the Culinary Institute LeNotre in Houston, Texas. Marie was appointed Director of the Culinary Institute, a higher education institution accredited nationally, in 1998. The Institute has 400 students enrolled and awards Associate degrees in Culinary Arts, Pastry Arts or Hospitality and Restaurant Management.
Contents
Education
Marie LeNotre has a Bachelor's degree in Psychology from the University of Houston, a Bachelor's degree in Drama from the University of Athens, Greece, a Master's Degree in Public Health Education, from the University of Texas, and a Master's Degree in English and Creative Writing from the University of Houston.
Philanthropy
In 2001, Marie LeNotre, with a group of philanthropist socialites of Houston, created the Culinary Endowment & Scholarship, a Texas non-for-profit organization that raises scholarship funds for underprivileged students who aspire to a culinary career. Two hundred tuition scholarships have been disbursed so far to such students after many Charity Galas and the support of many generous friends. Marie is the past President of the Houston Chapter Les Dames d' Escoffier, a society of professional women of achievement in the food and beverage industry. Marie was the 2004/2005 and 2005/2006 President of the Houston, Texas Chapter. She was honored by the French Government with The Order of Merit at an event officiated by acclaimed Chef Daniel Boulud.