Et al.,
With this newsletter, I would like to continue keeping you informed of all the initiatives we are working on. However, all these initiatives would not be possible without the great partnerships, staff, and faculty supporting our initiatives and students in staying on course towards their academic goals.
PROMOTIONS & NEW ADDITIONS TO THE CIL FAMILY
Chef Stephanie Lamour
It is with great pleasure that I announce the promotion of Chef Stephanie as the new Program Director for the Culinary Arts Program. Chef Stephanie will bring the needed structure, technical discipline, and program management alongside her culinary skills to the education of our students.
As a recent recipient of the CIL Circle of Excellence award, Chef Stephanie’s attributes and dedication to student-focused outcomes and contributions to the Lenotre Legacy are commendable. Her immediate involvement in various areas of opportunity for improvement and responsiveness to the expectations set forth by CIL for our students will be an infusion of leadership.
Please join me in congratulating Chef Stephanie on her promotion!
Chef Brain Rushton
Chef Brian has joined CIL as a Chef Instructor in the Culinary Arts Program. He received his degree from Le Cordon Bleu in California. Chef Brian is originally from Los Angeles California and has a wife and 2 children.
In highlighting his career, he began cooking at the age of16 years old for the Peppermill Hotel and Casino in Reno Nevada. He spent some time in the 82nd Airborne Division of the US Army. He then opened, as the Executive Sous Chef, the Villa Blanca in Beverly Hills for Ken Todd and Lisa Vanderpump Todd. He has also been the Executive Chef of House of Blues in Hollywood California (first Executive Chef position at 27 years old) as well as the
Executive Chef BJ's Restaurants and many other reputable establishments.
Please welcome Chef Brian!
Sarah Norwood
Chef Sarah has joined CIL as a Chef Instructor in the Baking & Pastry Arts Program. After earning her associate degree in Baking and Pastry from The Art Institute of Houston, Chef Sarah entered the culinary world to explore her passion for Artisan bread and pastries. She joined the Compass Group where she was able to work under Chef Frederic Larre. Chef Sarah then was allowed to be the lead pastry chef. During her tenure, she helped the company to have a 95% scratch-made kitchen. She has studied French techniques for twelve years in the industry.
Please give Chef Sarah a warm CIL welcome!
CIL’S UKRAINE REFUGEE EDUCATION INITIATIVE
As you all may be keeping up with the war in Ukraine, its people continue to suffer displacement and family separation. Now that some of the occupied territories have been retaken, we are informed of the suffering they have undergone and continue to do so.
Our college remains steadfast in our support of the displaced families that have made their way to the United States/Greater Houston area by providing free education to Ukrainian refugees by way of our Non-Degree Seeking (NDS) seminars. We have committed to providing their education at no cost and making special accommodations for language barriers by allowing them to have interpreters if needed, tutoring when requested or needed, and leveraging the Language English Proficiency Program (LEP) ( https://www.lep.gov ) under the advocacy of Title VI Guidance for Recipients.
I welcome each of you to extend this message out to your communities, families, and friends to let them know that we are here to help the Ukrainian refugees as we continue to work with its representatives here in Houston. In the meantime, if you have any questions regarding this initiative or Admission criteria, please contact Alicia Orellana Director of Admissions by email at aorellana@ciaml.com or call CIL’s main line at 713-692-0077
Dr. Arturo Cervantes
College Director/COO
Culinary Insittute Lenorte