Published On: Fri, Apr 19th, 2019

Le Cordon Bleu Ateneo is a restaurateur’s dream come true

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The prestigious culinary school from Paris is now in Ateneo and is welcoming aspiring restaurateurs

Published 6:30 PM, April 19, 2019

Updated 6:30 PM, April 19, 2019

LE CORDOPN BLEU. The oldest culinary school in the world is now in the Philippines. Photo by Steph Arnaldo/Rappler

LE CORDOPN BLEU. The oldest culinary school in the world is now in the Philippines. Photo by Steph Arnaldo/Rappler

MANILA, Philippines – If you’ve always dreamt of journeying abroad to study the culinary world, under the greatest chefs in the food industry, then lucky you; Paris’ prestigious culinary institute Le Cordon Bleu is now in the Philippines with their first culinary school, located at the Ateneo De Manila University campus.

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Culinary students and aspiring restaurateurs are giddy with excitement, and for good reason – Le Cordon Bleu is considered a culinary “holy grail,” a 500-year-old institute founded in Paris in 1895 that is currently the largest network of culinary and hospitality schools around the world.

It has also produced some of the most acclaimed Master Chefs to date.

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Students can learn under Le Cordon Bleu’s high-quality education and professors, combined with Ateneo’s expertise in business, management, and the liberal arts.

MASTER CHEF. Chef Thierry Le Baut provides a cooking demo. Photo by Steph Arnaldo/Rappler

MASTER CHEF. Chef Thierry Le Baut provides a cooking demo. Photo by Steph Arnaldo/Rappler

Le Cordon Bleu Ateneo de Manila Institute (LCBAI) aims to provide passionate students with the right world-class tools and tricks to help further flourish the local tourism and hospitality industry – this includes the finest French cooking techniques, seamlessly integrated with Ateneo’s entrepreneurship curriculum.

SAMPLE DISH. Chef Le Baut prepares black squid risotto with pan-seared red snapper and malunggay foam. Photo by Steph Arnaldo/Rappler

SAMPLE DISH. Chef Le Baut prepares black squid risotto with pan-seared red snapper and malunggay foam. Photo by Steph Arnaldo/Rappler

A 4-year BS Restaurant Entrepreneurship is available, with undergraduate students guaranteed two diplomas – one from Le Cordon Bleu, and one from Ateneo. Currently, there are 22 students enrolled in the program as of August 2018.

Professional diplomas, certificate courses, and culinary programs will be launching soon, in partnership with the Center for Continuing Education of the Ateneo Graduate School of Business.

HALLWAYS. The culinary school located at Arete, Ateneo's 'creative hub', is minimalistic in design. Photo by Steph Arnaldo/Rappler

HALLWAYS. The culinary school located at Arete, Ateneo’s ‘creative hub’, is minimalistic in design. Photo by Steph Arnaldo/Rappler

With top-of-the-line facilities, a spacious area, spic-and-span workstations, and premium tools and materials, it’s a quality learning experience and beautiful space worth checking out.

DEMO. The open demo kitchen is conducive for first-hand teaching. Photo by Steph Arnaldo/Rappler

DEMO. The open demo kitchen is conducive for first-hand teaching. Photo by Steph Arnaldo/Rappler

BRAZIER. Also known as the 'cuisine room'. Photo by Steph Arnaldo/Rappler

BRAZIER. Also known as the ‘cuisine room’. Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

MONTPENSIER. Also known as the 'pastry room.' Photo by Steph Arnaldo/Rappler

MONTPENSIER. Also known as the ‘pastry room.’ Photo by Steph Arnaldo/Rappler

PASTRIES. Le Cordon Bleu also excels in patisserie making. Photo by Steph Arnaldo/Rappler

PASTRIES. Le Cordon Bleu also excels in patisserie making. Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

PREPS. A room is reserved for food preparation. Photo by Steph Arnaldo/Rappler

PREPS. A room is reserved for food preparation. Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

Photo by Steph Arnaldo/Rappler

The LCBAI is now accepting students for school year 2019 to 2020.

For more information, you may call 426-60-01 local 5381. – Rappler.com

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