Red Fruit Clafoutis

Clafoutis, is a baked French dessert of black cherries or other fruit including red cherries, plums, prunes, apples, cranberries or blackberries. The berries are arranged in a dish and covered with a flan-like batter. The clafoutis can be served either warm or cold.

The clafoutis comes from Limousin region of France and where black cherries are the tradition. The region of Limousin is a former Province of France around the city of Limoges in central France. It lies in the foothills of the western edge of the Massif Central, with cold weather in the winter.

A traditional Limousin clafoutis contains pits of the cherries. According to some, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" – perhaps the batter with cherries - Occitan is a Romance language spoken in parts of Southern France. Clafoutis apparently spread throughout France during the 19th century.

For 10 crème brulee ramequins
• 9 oz milk
• 4 oz cream
• 4 Eggs
• 7 oz sugar
• 1 drop of orange essence
• 16 oz berries

1. Blend the milk, cream, eggs, sugar and orange essence together
2. Split the berries between the 10 ramequins
3. Pour the milk mix on the top of the berries
4. Preheat your oven at 375°F
5. Bake at 375°F for 20 minutes until light brown color
6. Serve either warm or cold

Bon Appétit

Gary Mularski – Dining Chez Vous – Best Boss I Ever Had

Today, Gary Mularski has his own business as a personal chef, his business is Dining Chez Vous (Dining at Your Place). How did he get there? Gary has a B.S. in Chemical engineering and spent 29 years in sales and management positions of large multi-national companies. It was during a five year stint in Belgium that Gary developed a passion for French food and cooking. He walked away from a very good position in 2008 to take early retirement. He wanted to do something that he loved. That love was culinary arts.

Gary saw the show “Recipe for Success” on the Food Network, and this particular episode focused on personal chefs that prepared meals for busy families. That sparked an idea. At that time he had taken a couple “boot camp” type cooking classes. He decided to take the next step in formalizing his culinary education. He attended a Culinary Institute LeNôtre open house and then enrolled in the Diploma program for Culinary Arts. He graduated in February 2009 with Gold Medal Honors and a Diploma as Sous Chef in Culinary Arts with a specialty in cuisine.

Then he opened Dining Chez Vous personal chef service. He offers personal chef services, dinner party services and entertainment cooking. The most intriguing engagement was also his first. A person in Philadelphia contacted him after finding him through the United States Personal Chef Association (USPCA) directory listing. The customer wanted to arrange for a real French meal to be prepared for his parents who had never been to France and who lived in Houston. Gary was the chef.

His personal chef services are his mainstay. They are for people that like to eat healthy meals but are either too tired to cook or don’t like to cook. He offers weekly meal packages for individuals and families. How does he operate the personal chef business? Many of the family meals are prepared the night before and instructions are left on how to reheat. He makes it simple for his clients. He brings all of his own tools and does all clean-up himself.

But, it is not as easy as it sounds. First he reviews with his client likes, dislikes and special dietary considerations. From this he can plan menus. But, he as an independent business has a variety of other tasks such as being up-to-date on health regulations, advertising (including a web site), and sourcing - he does it all.

How does he get his business? Today he gets about 60% of his customer leads through his web site and 40% through his listing in the USPCA directory listing. He also gets requests for dinner parties and entertainment cooking from past co-workers. He works about 10-12 days a month and loves it. The best boss he ever had.

Antonina Kuzmin – Mathematician to Culinary Artist

Antonina now works at the River Oaks Country Club under Chef Charles Carroll, CEC AAC, helping with a variety of food events. She completed the Diploma Program in Cuisine at Culinary Institute LeNôtre and graduate May 7. While at Culinary Institute LeNôtre she did an externship at a Houston Restaurant which prepared her for her job at the country club. Her dream now: to work at a Gordon Ramsay Restaurant in Europe.

But, she was not always a culinarian. Antonina, originally from Russia, has a degree in Economics and Management from a university in Russia and also degrees in Mathematics and Economics from a German university. She spent almost eight years of her life immersed in these fields. How did this hard core mathematician become a culinarian?

Antonina says her father was a chef and always told her to never do this, it is too hard. This is what initially led her down the path for her degrees in economics, mathematics, and management. But, she always had a love for cooking. As she contrasts the two fields: in mathematics and economics you are always proving something which has already been proven; there is not a sense of it being useful. With Culinary arts you are producing something that is useful, pleasing to the eye and pleasing to the palette.

It came down to a choice of what is right, culinary arts, versus what is easier, to stay on track with mathematics and economics. She chose the route that was right for her, Culinary Arts. What she has found is that studying cuisine has opened up her mind and her horizons. Cuisine is tangible, you taste everything you make. Cuisine is creative, not a narrow look at things.

What were some of the things she especially enjoyed at Culinary Institute LeNôtre? To start, a diploma program was offered. With multiple degrees she did not need to seek another. Secondly, the intensity of the labs: the full-time chef instructors are there for you to get the knowledge if you want it. They also prepare you for the real world. She could not believe that at the end of level I, cuisine students were well prepared for creating a full buffet for the graduation reception.

Now that she has graduated and is working in the real world she is seeing just how well prepared she is. Recently she saw a chef come in for an interview at River Oaks Country Club and the candidate was given a mystery basket. At the start of her program at Culinary Institute LeNôtre this exercize seemed daunting. She now saw that she could tackle the creative challenge, identify the ingredients and know what could be made from them. Congratulations Antonina!

Sandra Alonzo Shafer – Alumna and Personal Chef – Take Charge of your Career

Sandra Alanzo Shafer made an about face in her career when she left the Petrochemical Industry and entered the Culinary Institute Alain & Marie LeNôtre. In less than one year Sandra has moved herself up the ladder from a position at the River Oaks Country Club paying $9.50 an hour to a position as a personal chef making $70,000 a year. How did she do this and what is her job like? Sandra says simply hard work and networking got her there.

From the time she returned from a six year stint in Cyprus with her family until enrolling in Culinary Institute LeNôtre she attended the institute’s annual open house. The institute felt like home; with French cuisine and pastry the foundation of the program and the international flavor of the environment she knew this was what she was looking for. Sandra had spent time traveling internationally and speaks four languages: English, Spanish and some Greek and French.

She visited on a Friday in January 2008 and immediately began classes on the following Monday. Sandra completed two AAS degrees, an Associate degree in Culinary Arts and an Associate degree in Baking and Pastry Arts, and graduated in July of 2009. The rigorous programs, instructors that were vested in her success, encouragement from the entire staff and her dedication prepared her for her career once she graduated.

Sandra takes everything on full throttle. While at Culinary Institute LeNôtre she did an externship at the River Oaks Country Club and upon graduation she was brought in to the River Oaks Country Club in a temporary position to help with the Friday and Saturday buffets. One of her first nights there she prepared a 50 pound bag of carrots, without her own knife and getting tennis elbow for weeks as a result, but she was called back for a full-time position. Sandra’s advice is that there is no job too little in a kitchen and always put your best effort forward. You never know where it will lead.

Once full time, Sandra dove in and made sure to apply high standards to her work. One task she was required to do was to prepare a menu each week. Menus were due to the executive chef, Chef Charles Carroll, on Thursday for approval. Sandra made certain to always have hers worked out and submitted by email by Wednesday that way her menus were approved by Thursday morning allowing her more time to source and prepare. Sandra says put in the extra effort, you will be noticed.

Sandra left the River Oaks Country Club for a position at the Coronado Club. She received a raise here, but a main consideration was that she had the weekends off.

Some short time after this Executive Chef Charles Carroll, of the River Oaks Country Club, contacted her to let her know of a VIP club member that was in need of a personal chef. The position would include managing and preparing family and business dinners and the salary was $70,000 a year. With Chef Charles recommendation and her excellent track record she landed the job.

Sandra reports that flexibility is a number one requirement in this position and that the job is hard work but there are great perks too. The meals usually run from the three family members to ten people. Many times guests are at short notice. There are occasional receptions and luncheons. She plans on bringing in other Culinary Institute LeNôtre students to help with special events rather than hiring professionals in the field. Her days are variable.

As for perks, she has gotten to travel with the family to their Aspen home on a private jet to cook for them while there. And she has even traveled to Paris, Rome, and Greece as part chef and partly to serve as guidance for the young ladies of the home. Flexibility pays.

Whereas at a club you have a team of chefs and cooks to put things together, here Sandra must do it all. Sandra uses all of the techniques learned at Culinary Institute LeNôtre. Though the family says she doesn’t have to make more than a simple meal some days, she is creative as possible using the techniques she learned at Culinary Institute LeNôtre to improve and keep her skills current. Her meals stand out. Sandra says “Never let your skills lag; always strive to do your best. You will always get a great referral.”

She does her shopping on Monday to keep the pantry well stocked and buy the basics. She purchases the proteins when the menu is planned. Having a well stocked pantry enables her to stretch meals when there are last minute guests. She serves every dinner with a salad, main course, and a dessert.

Sandra has wonderful advice: Networking cannot be stressed enough. When meeting people in the culinary field ask for advice, ask for referrals, follow through with the contacts you are given. When meeting people in the culinary field ask them about their experiences to become familiar with all the choices there are.

She has had fabulous experiences by networking, for example while on vacation in Puerto Vallarta with her husband they were treated to a dinner off the menu because she had networked with the CEC on her previous trip there.

Sandra continues to use the Culinary Institute LeNôtre as a resource. The doors are always open here. She has not had much work with chocolates lately and wanted to keep her skills current in this area. She attended the chocolate gala and asked Chef Philippe if she could attend Pastry Lab when chocolates are covered; the answer was “of course”. Sandra states “The doors are always open for anything that you need help with at Culinary Institute LeNôtre.”

Take your career into your own hands, work your hardest and network!

Robert Mangel – 2009 Grad Serving in Baghdad – Memorial Day Cook Off

115 0 and rising. Robert Mangel, Sergeant First Class of the US Army Reserves and 2009 graduate of Culinary Institute Alain & Marie LeNôtre, is stationed in Baghdad and serves his country and the troops. Memorial Day started with a morning sun-rise memorial service and a celebration of life in the afternoon with the cook-off. The Culinary Institute Alain and Marie LeNôtre reached out to the troops this Memorial Day and sent a variety of spices for their Rib Cook-Off.

While teaming with a service member he mentored and trained, Robert came in second out of eleven entries – pretty good! Robert is the soldier with the chef hat and the Culinary Institute Alain & Marie LeNôtre apron. Everyone had fun and after a long day of competition the soldiers appreciated the quality ribs.

Robert feeds 7000 soldiers per day and says that the task of feeding soldiers and civilians has been a real learning experience. “The first meal of any day can set the mood for the rest of the day”. Robert holds a high standard for the first meal and every meal. He aims to make the quality of the meals that which will support the health, moral and total quality of life on the base.
Robert sends a big Texas Howdy from downtown Baghdad and hopes to be back home in two months. He is looking forward to seeing all of the staff and students at Culinary Institute Alain & Marie LeNôtre.

Keith Malone – Culinarian, Entrepreneur

Keith Malone is an entrepreneur who bought his delicatessen while still a student at the Culinary Institute LeNôtre! He graduated with Honors in May, 2010 with an Associate in Applied Science in Culinary Arts Degree.

This was not Keith’s first entrepreneurial venture. Prior to coming to the institute, Keith’s career led him through ventures in and out of the hospitality industry. He was a guest services manager of a hotel and at the age of 27 he became the general manager of that hotel. He had his own health and food business which he sold to GNC. He was an accountant and benefits analyst for a Fortune 500 company and an HR benefits manager for Daimler Chrysler.

Keith came to a pivotal point in his career where he had the time to re-examine career paths and was able to make a career move. He always loved cooking and chose to jettison from the corporate world to follow his passion. When he was assessing culinary institutes in Houston, the Culinary Institute LeNôtre stood out with its heavy emphasis on lab time, the exemplary staff, the focus on technique and additionally the ability to transfer credits to the University of Phoenix to pursue a bachelor’s degree if he chose to do this. He enrolled in the Associate in Applied Science in Culinary Arts.

Once enrolled the dedication of the chef-instructors and other staff was clear; in his words “the instructors are devoted to seeing the students succeed.” Keith liked the breadth of instruction: from regional French cooking to classic French cooking to modern and international cuisine. The methodology used in the labs gave him a solid foundation in technique.

On October 26th, 2009, still in his AAS degree program, Keith purchased a deli which he now operates. Today the deli has three staff, two part-time employees and him. One of the employees is a LeNôtre student. The Culinary Institute LeNôtre also gave him the flexibility to change from being a day student to night student, which pushed out his graduation date but gave him the ability to purchase and run the deli.

His academic instructors advised him all along the way to help make his business a success. The Culinary Institute LeNôtre staff coaching ranged from developing the business plan, the menu, controlling cost, sourcing, pricing, and negotiating the lease right down to the final purchase of the business. Keith was advised by his instructors to change the Deli name from “The Town & Country Deli” (the name of the street the deli is on) to a personalized name to create a more inviting atmosphere. He changed it to “Malone’s Deli”.

The business is 1000 sq feet, has six tables and 15 chairs it is located in an office building. It operates from 7:30 – 3:30 Monday through Friday. He focuses on breakfast and lunch. With about 400 employees in the building his cliental could seem limited but he has expanded the business. He solicited his customers into find out what they wanted. They asked for down home cooking, hot dishes such as Chicken Fried Steak, Chicken and Dumplings, Gumbo, and Tomato Basil soup – This was the first time this deli offered hot dishes on the menu – each day there is a special and it changes every week. By applying the techniques he had learned to these ordinary dishes he delivered extraordinary results to his customers. His hot dish always sells out.

His cliental of 400 grew to include take-home orders for family dinners. The business also expanded to catering for the businesses in the building. And now he caters business events outside the building and personal catering. One recent event he catered was for a real estate company that had an open house for a $1.8 Million home. Keith still goes back to the Culinary Institute LeNôtre for advice on the deli and catering from instructors. He also loves to get ideas from the events that the Culinary Institute LeNôtre holds, such as the graduation and amphitheater dedication receptions.

Geraldine Randlesome Says Follow Your Dream!

Renowned cake decorator Geraldine Randlesome of Canada began her pastry career 25 years ago as a hobby. During one of her classes in 1981, her instructor recommended she purchase two pastry books: one by Gaston LeNôtre and one by Bernice Vercoe of Australia. Today she considers Gaston LeNôtre her mentor.

Her instructor invited her to be one of the team members to assist in decorating the Canadian wedding cake for Prince Charles and Lady Diana. This wonderful but challenging experience sparked her professional career. Many notable people and companies including the Prince of Japan, Francis Ford Coppola, the Walt Disney Company, Toyota F1 Racing and the recent movie 16 Blocks have sought out Geraldine to make one a kind creations.

Earlier this year she came to Austin, TX to judge and teach in the annual That Takes the Cake, Sugar Art Show and Cake Competition. While she was there she met Patti Bernard, a student of the Culinary Institute LeNôtre who told Geraldine of her school. To her surprise it was Culinary institute LeNôtre. She reports she had to attend. Level 1 was 10 weeks full time and was already in progress but she was able to arrange for a week long intensive private class for her daughter and she taught by Chef Philippe Richard. She came away saying it was the most amazing week and that the school definitely followed Alain LeNôtre’s motto “Tradition, Quality, and Respect.” She left highly recommending the school to anyone.

Further Accomplishments
In the early 1980s, Geraldine’s own original technique for a “Floating Collar” was featured at the International Cake Exploration Society (I.C.E.S.) show in Lexington, KY as well as a class in Cape Town, South Africa. From that time on, she has been in demand all over the world as a demonstrator and teacher. Geraldine has won many awards for her decorating skills and styles. She was inducted into the International Cake Exploration Society’s Hall of Fame in 1999.