Le Cordon Bleu Ateneo de Manila

Filipino cuisine’s future will be shaped in farms, policies, homes - THEPHILBIZNEWS By Marinel E. Peroy For many Filipino families, cooking food is a shared activity that brings everyone together. From marinating meat, stirring the pot, making sawsawan, or showing off a family specialty, each person has a role. There’s always someone known for the best kare-kare, someone trusted ...

Culinary thinkers, chefs, scholars, and food enthusiasts gathered at Areté for From Plates to Pages: A Gastronomic Dialogue and Tasting. Organized in collaboration with Le Cordon Bleu–Ateneo de Manila, the landmark event transcended a simple celebration of food.

Discover a dialogue beyond the plate, read on:
https://www.simpol.ph/from-plates-to-pages-concludes-with-a-meaningful-celebration-of-filipino-cuisine/

Thank you Delish Philippines !

How Motherhood Shapes Future Chefs at Le Cordon Bleu - Ateneo Le Cordon Bleu Ateneo explores how motherhood, mentorship, and care influence the development of future chefs and culinary leaders in the Philippines.

Following the success of last year’s fully-booked session, our Asian Flavors: Thai Cuisine class returns this Saturday, May 23! 🇹🇭

Past students loved the hands-on experience, and we’re bringing that same energy back. Learn to craft classic favorites like Pad Thai, Shrimp Balls (Tod Mun Goong), Green Curry Chicken, and Mango Sticky Rice in this intensive short course.

🚨 Hurry—slots are strictly limited and filling up fast! Secure your slot for our May 23 intake today and see why this remains a student favorite!

Registration link in the comments section below.👇🏽