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Student Celebration- April 2023


On t April 18th, the Culinary Institute LENOTRE held a student celebration to acknowledge the hard work and dedication of its students. The event featured a range of activities, including games, socializing, and exquisite catering by Chef Phillip, an esteemed CIL alumnus and founder of American Private Chef Services, LLC. At the celebration, the outstanding achievements of three students were recognized, with Silvia Pinheiro do Nascimento awarded for her accomplishments in cuisine, Aaron Snyder for baking and pastry, and Michael Seymour for HRM.


The CIL student celebration was a momentous occasion, bringing together students and faculty in a convivial setting. The atmosphere was jovial, with students engaging in lively conversations and enjoying Chef Phillip's delectable cuisine.


In addition to the food and socializing, the event also featured various games and activities that helped students to relax and unwind from their demanding academic schedules. The event provided a unique opportunity for students to interact and engage with their peers, fostering a sense of community and camaraderie.


The highlight of the evening, however, was the announcement of the student champions. Silvia Pinheiro do Nascimento, Aaron Snyder, and Michael Seymour were recognized for their exceptional achievements, a moment that filled the students with a deep sense of pride and accomplishment. These individuals serve as role models for their peers and embody the excellence that the Culinary Institute LENOTRE strives to instill in all its students.


The CIL student celebration was a resounding success, showcasing the institute's commitment to fostering a vibrant and dynamic learning environment. The event demonstrated the importance of recognizing and celebrating student achievement, serving as a testament to the hard work and dedication of CIL's talented students. We look forward to seeing what the future holds for these students and the next generation of culinary professionals who will emerge from the Culinary Institute LENOTRE.




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