Houston, TX – On March 6, 2017 Culinary Institute LeNôtre will host the 2017 Lenôtre National Symposium of Pastry Arts and A.C.F Chocolate and Sugar Showpiece Competition. For the first time, chefs, professionals, partners and friends of the industry will assemble at the famed Culinary Institute Lenôtre in Houston to celebrate Pastry Arts by sharing their knowledge and ideas. To showcase the talent and experience of participating pastry artists, there will also be an ACF Chocolate and Sugar Décor Competition open to both Professionals and Students with a $6400 cash prize.
The symposium will feature a wide range of professionals of the Culinary World. From association presidents and committee members, to celebrity chefs and world leaders on the cuisine scene, this will be a congregation of the most talented young minds and outstanding individuals in the profession around Houston area and Beyond. They will come to network and befriend, compete and showcase, exchange cultural values and cooking traditions, award lifetime achievers, and dine on food prepared by the leaders of tomorrow.
Keynote Speakers include:
Roland Mesnier – 26 years Executive Pastry Chef at the White House, author of All the Presidents’ Pastries and Dessert University.
Paul Rubber – Founder of Chef Rubber
Charles Carroll – Author of Tasting for Success, Former President of World Chefs Association
Laurent Vannieuwenhove – Innovation & Nutrition Center Manager for Puratos Corporation
GENERAL ADMISSION: All-Inclusive. Includes breakfast, lunch, and dinner meals and parking space on March 6 and access to all symposium events. $85, ticketed event. Please Register here.
COMPETITORS: To ensure adherence to ACF Competition guidelines, competition registrants much register through postmarked mail.
Download and print the application package.
All applications need to be mailed to: Culinary Institute Lenôtre 7070 Allensby St. Houston, TX 77022
Application must be received via post on or before January, 30 2017 to be eligible to compete.
Please visit the website of the Symposium for more information.
You can contact Charlotte@hautecuisineconsulting.com 713.597.0962 for even more details.