Le Cordon Blue Ateneo de Manila students explore Mexican influences on Filipino food in the Manila-Mexico Dinner in Contrast

Le Cordon Bleu Ateneo partnered up with esteemed cultural historian Dr Fernando Zialcita and his “Anthropology of the Senses” Ateneo class in presenting the “Manila-Mexico” Dinner in Contrast, last 4 and 11 April. Le Cordon Bleu Ateneo students and alumni, headed by Technical Director and Executive Chef, Cyrille Soenen, served a 6-course sit-down dinner to VIP guests who were all delighted and impressed, not only with the food, but with the service as well. The Le Cordon Bleu students were also the ones who provided the service under the supervision of Jan Coloma.

The VIP guest list was headed by Ateneo’s beloved president, Fr Roberto "Bobby" Yap SJ. In his remarks, Fr Bobby congratulated all who worked hard in staging this cultural event which highlighted the Philippines’ rich food history with its many foreign influences, including Mexico.

Some of the highlights of the sumptuous dinner were the "kilawin and ceviche" plate, the "tamales" and the "adobo" which were all presented in two versions: Filipino and Mexican. Many were touched when Mr. Octavio Vara Jacobo, head of economic-commercial, promotion, international cooperation and cultural affairs of the Embassy of Mexico in the Philippines,waxed nostalgic after tasting Chef Cyrille’s version of the Mexican adobo.

He shared, “the flavors are the same as what my Mother and Grandmother used to cook for me.”

It was a fulfilling experience for all as the school's students from its two programs, the Diploma in Cuisine and the Bachelor in Restaurant Entrepreneurship (BS REnt) worked together to ensure the success of the dinner events. Extra notable are the busy alumni of the pioneer batch of the Diploma Cuisine who found time to help and work with Chef Cyrille in the recipe development phase up to kitchen service. The spirits of volunteerism and camaraderie shone very bright during these two remarkable nights.