Culinary Schools In Houston

Culinary Schools In Houston

by admin on June 17, 2012

Houston’s gastronomy world is more than just Tex-Mex and steaks. As one of the largest cities in the U.S., its culinary schools have a lot to offer. Culinary school offers new careers, new connections, and new hobbies. Furthermore, the economy took less of a hit there than other major cities like New York, which makes Houston a much more lucrative city to new chefs wanting to find work or even start their very own restaurant. Arguably the most notorious culinary school in the city is the Culinary Institute LeNotrê. This world-class French school,run by chef Alain LeNotrê, is notoriously aggressive. It prides itself on its bread-baking and pastry program – fitting since the founder is the son of legendary pastry chef, Gaston LeNotrê. Students are able to practice their working speed at the school’s own restaurant, Kris Bistro and Wine Lounge. The restaurant seeks to support local growers and artists and introduce French wines and microbrews to their patrons.

The Art Institute in Houston also offers a culinary curriculum. Like the rest of their programs, the Art Institute focuses on prepping students to find work with real, hands-on experience. To contribute to their community, they also have “Best Teen Chef” contests every year, in which professional chefs judge teens on their knife skills, food-handling safety, presentation, and portion control.

An interesting, alternative school is Well Done. Well Done is a tiny operation, literally run by two women with classes being held in the founder’s home kitchen. The founder is Celeste Terrell who is a Cambridge School of Culinary Arts graduate. The self-admittedly jovial Kathryn Herod runs the pastry classes, having studied under Eddy Van Damme, one of the best pastry chefs in the country.  Their classes never exceed more than fourteen people, and consequently, every student is ensured to receive personalized instruction. The Well Done route is obviously for Houstoniteswanting to approach cooking more as a hobby. Regardless, it could be a good introduction to those timid about taking on a formal culinary education at this point in their life or to those just wanting to build community with other food-lovers. Well Done may even be a good foundation for chefs that want to do catering. Regardless of the school, Houston’s food industry is doing remarkably well relative to the country’s economy. It seems like it would only make sense to take advantage of these circumstances. So pick a school, and run with it!.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: