Nothing to Escoffier At

Houston has the third best culinary school in the country for 2025

Learn the secrets of French technique at the Culinary Institute LeNotre.

Culinary Institute LeNotre/Facebook

When people get good educations, the people around them usually benefit too. Sometimes you can feel it, but now Houstonians can taste it, with the local Culinary Institute LeNotretaking a top national ranking. The Houston campus was No. 3 on education review platform Niche's 2025 "Best Colleges for Culinary Arts in America" list, which included 131 schools in total.

Austin's Auguste Escoffier School of Culinary Arts edged out the Houston school, snagging the No. 2 spot. The only other Texas college in the top 20 was the Texas State Technical College in Waco, which ranked No. 14 for its culinary program.

Students at the Culinary Institute LeNotre can choose from five main programs: three associates degrees in hospitality and restaurant management, culinary arts, and baking and pastry arts, as well as diplomas in the two culinary fields. Those with an interested in healthy eating can learn how to prepare meals designed to suit people with conditions such as heart disease and diabetes.

Niche's in-depth ratings are coveted in more general arenas, like public universities, where the University of Texas scored in the top 10 for 2025. The more niche disciplines (ironic, yes) are a bit broader in their grading, but what's important is how they stack up relative to each other.

The Culinary Institute LeNotre received a strong A rating in safety as well as a B-plus for campus and student life. Its C-plus in diversity refers not just to racial diversity, but also students from other countries, out of state, from different economic backgrounds, and more. The student life category encompasses basically any aspect of attending the school, including parties and the surrounding area.

The academics and location categories both eked out a C-plus, which isn't bad looking at the other schools on the list.

While the value gets a dismal D-plus, the professors earn a strong B rating. That grade reflects student surveys, which are the highest weighted factor, along with salaries, the student-to-faculty ratio, and awards received by full-time faculty, among others.

The top 10 Best Colleges for Culinary Arts in America, according to Niche, are:

No. 1: Escoffier School of Culinary Arts — Boulder
No. 2: Escoffier School of Culinary Arts — Austin
No. 3: Culinary Institute Lenotre (Houston)
No. 4: Walnut Hill College (Philadelphia, Pennsylvania)
No. 5: Johnson & Wales University — Charlotte
No. 6: White Mountains Community College (Berlin, New Hampshire)
No. 7: Johnson & Wales University — Providence
No. 8: Helms College (Augusta, Georgia)
No. 9: Monroe College — Bronx, New Rochelle
No. 10: Culinary Institute of America (Hyde Park, New York)

The full list of 131 culinary programs is ranked at niche.com. More information on the Culinary Institute LeNotre is available at culinaryinstitute.edu.

What's Eric Eating Episodes 418 and 419

Levi Goode dishes on his Memorial hot spot and Tex-Mex for River Oaks

Photo by Jody Horton

Levi Goode is this week's guest.

On this week’s episode of “What’s Eric Eating,” chef and restaurateur Levi Goode joins CultureMap editor Eric Sandler to discuss Credence, his new restaurant in Memorial, as well as the overall state of Goode Company Restaurants.

Notably, Credence is not part of Goode Co. Rather, it’s the first manifestation of Levi Goode’s personal brand, which allows him to operate without the expectations associated with a Goode Co. restaurant.

“I wanted a platform with no boundaries on creativity. I wanted to do some new and different things from what the city we love has grown to know as the Goode Co. brand,” Goode says. “I didn’t want to create any confusion in the marketplace for where Goode Co stands but also to do some fun, creative stuff. It’s really in line with the way my dad approached business when he first started. My creative hunger and to do exciting things stems from that.”

The conversation continues with a deep dive into Credence. They discuss the decision to open in Memorial, how its different from a steakhouse, and how the neighborhood has responded to the restaurant. Tune in to hear Goode discuss how the menu will evolve in fall and winter as well as his thoughts on Sidebar, Credence’s companion speakeasy-style bar.

In a bit of breaking news, he also shares that Goode Co. Kitchen & Cantina, the company’s Tex-Mex restaurant, will open its fourth location in the former La Griglia space in the River Oaks Shopping Center. Goode is tight-lipped about details, but he does mention that it will include “a neat little surprise” for River Oaks residents.

“We’re excited to bring Kitchen & Cantina into close proximity to our locations on Kirby,” Goode says. “We’re on the other side of River Oaks. Personally, it’s very rewarding for me to make an around-the-city tour with Kitchen & Cantina then bring it back inside the loop to the neighborhood.”

In addition to Kitchen & Cantina, Goode provides updates on some of his other restaurants, including Fish Camp, a seafood restaurant in The Woodlands; Armadillo Palace, a live music venue and restaurant; and Taqueria, a fast casual taco and hamburger joint that CultureMap columnist Ken Hoffman touted for having the best fries in Houston.

In this week’s other episode, Sandler and co-host Monica Danna discuss the news of the week. They begin with some thoughts on the Houston Chronicle’s new list of the city’s top 100 restaurants. They also share some memories of Cecil’s, the staple Montrose bar that’s closing in November.

In the restaurant of the week segment, Danna and Sandler share thoughts on their recent meal at Mi Luna, the Houston tapas restaurant that recently reopened in Montrose. Listen to the episode to hear their thoughts on how its different from the original Rice Village location.

Photo by Jody Horton

Levi Goode is this week's guest.

news-you-can-eat openings podcasts interview levi goode goode co kitchen & cantina