Pastry Arts students in action 

MANILA -- Founded in 1895, Le Cordon Bleu is France’s oldest and reigns as the most prestigious culinary school. It has since grown into an education leader present across twenty-five countries and with thirty-five institutes worldwide. 

In the Philippines, a groundbreaking development in the country's culinary education scene transpired when it partnered with Ateneo de Manila University in 2017, offering a one-of-its-kind Bachelor’s Degree in Restaurant Entrepreneurship. It expanded its scope when programs such as the Cuisine and Pastry certificates were introduced starting in 2019, together with the inauguration of its dedicated center inside the Areté complex of the Ateneo campus

André Cointreau, president of Le Cordon Bleu International, and Charles Cointreau, APAC vice-president, were recently in the country as part of their ongoing efforts to expand and elevate culinary education in the region. Their visit emphasized the unique advantages that Le Cordon Bleu brings to their students.

Charles Cointreau, APAC VIce-President (left) and André Cointreau, President (right) 

World-class teaching staff

Le Cordon Bleu takes pride in its roster of exceptional faculty worldwide. In fact, many of their instructors have worked in Michelin restaurants and won culinary competitions such as the prestigious Meilleur Ouvrier de France. 

At the Manila campus, French chef Cyrille Soenen leads the program as the technical director and executive chef. He is recognized as one of the Maîtres Cuisinier de France, an association of the most prominent group of French chefs worldwide who are considered the authorities in gastronomy. 

The school also recently welcomed a pastry chef, Julien Bispo, who previously worked as a research and development chef for Philippe Conticini, one of France's most renowned pastry chefs.

Pastry students in the kitchen 

Cutting-edge learning materials and facilities

The Le Cordon Bleu Manila experience is extremely hands-on. Lessons are designed to be visual and interactive, with small class sizes, usually no more than 16 students, so that personalized instruction is possible. As how Andre Cointreau describes it, “It’s designed as if you are in a private lesson.”

Its facilities mirror those of the Paris campus, ensuring students in Manila will get the same level of training as their global counterparts. Students learn to master all the exciting innovations in culinary with access to cutting-edge equipment and a global network.

“You can have a very good school that will be giving very good foundation for the first years, and it's then up to the student to continue. But here at Le Cordon Bleu, you have the foundation for your career,” he further emphasized.

Strong industry partnerships

Le Cordon Bleu is not just a culinary school but a global partner in the culinary world. The school has strong alliances with key industry players, including governments and leading institutions.  

In China, for example, they are in partnership with the government. And in Saudi Arabia, they are developing a 50-50 partnership with the crown prince. Such collaborations keep the school at the forefront of culinary education and industry evolution.

“We are very in-depth with what we are doing, we are not just providing programs, but we are partners. Le Cordon Bleu will be in the Philippines for the next 100 years,” Mr. Cointreau proclaimed.

Michelin-ready training

Le Cordon Bleu has produced a remarkable roster of chefs who have conquered the kitchens of Michelin-starred restaurants.  In Hong Kong, there is Chef Vicky Lau of 2 Michelin star restaurant Tate Dining Room. In Thailand, there is Chef Garima Arora of another 2 Michelin star restaurant Gaa, who was also named Asia’s Best Female Chef in 2019. In Peru, Chef Virgilio Martinez of Central, named World’s Best Restaurant in 2023, operated a restaurant called Lima in London and was awarded 1 Michelin star in 2014.

Mr. Cointreau explained that they are on a mission to help talented people passionate about food and it is their job at Le Cordon Bleu to hone their skills. They maintain world-class standards at each campus because of a strong commitment to quality. 

Small class size of Le Cordon Bleu 

They do not cut corners and adopt a holistic approach by providing all the necessary tools to build a solid foundation, enabling students to excel with the strongest fundamentals.

“That's why I think that very few entities in the world have produced many Michelin stars on all continents. I'm sorry to say, I think we are the only one. The success of the Le Cordon Bleu, it’s the success of the students. It's the Michelin stars of the students that make the reputation of our school,” Mr. Cointreau declared.

Vice-president Charles Cointreau also added how they prepare the students' future. He stressed that a great chef is not built overnight, and it takes several years of training to be excellent and achieve consistency. 

“It is very essential for us to have a reality check, when you go to the industry, it is not an easy ride, it is a very demanding career choice. As a school, we need to set the right expectations about this career,” he said.

A student’s perspective

One of Le Cordon Bleu Manila’s crème de la crème students, Maria Isabela Canlas, is mere months away from completing her Grand Diplôme distinction, an internationally acknowledged diploma, which takes 18 months to finish, representing one’s excellence in both culinary and pastry arts. She has already secured an invitation to work at the Ritz-Carlton Hotel in Orlando, where she hopes to forge a career as a pastry chef.

Pastry student Maria Isabela Canlas with technical director and executive chef Cyrille Soenen 

Sharing her experience, she describes how the school is preparing her for the rigors of fine dining. “The dishes that we have to make are, I think, at the caliber of Michelin-starred restaurants and for fine dining plating," Canlas said. 

Upon graduation, students are expected to learn about 200 recipes that can equip them for their chosen career, and she feels this kind of excellent training sets her apart when applying for jobs. Furthermore, they are exposed to key culinary events and actual restaurant service besides the lecture classes.

She also pointed out how she feels that the educators are teaching them relevant soft skills. 

“[Chef Cyrille] has always told us to smile when we are cooking, and I think it’s a big thing when it comes to the whole mood in the kitchen, and also, we are taught to help each other; it’s not you against the other students. The whole sense of community is helping me enjoy my learning process,” Canlas said.