Alain & Marie LeNotre Culinary Institute

Does anyone have any first-hand knowledge of the school? And how (as ar as level of instruction) does it compare to schools such as Le Cordon Bleu (Paris), CIA and Johnson & Wales? I did look at the websites for all the various institutions. The LeNotre school is fairly new. Just 4 years old I think. I really can use all the help I can get in making my decision.