Le Cordon Bleu Ateneo congratulates Batch 2 of its Diplôme de Cuisine program

Le Cordon Bleu Ateneo de Manila congratulates the members of the second batch of the Diplôme de Cuisine program for completing their rigorous culinary training and for passing their superior level practical test.

Leading the ceremony were Associate Dean Luisito G Montalbo, Institute Director Liza Hernandez-Morales, and Technical Director Cyrille Soenen. Chef Jayjay Sycip, a graduate of Le Cordon Bleu Dusit was the Commencement Speaker.

In his speech, Chef Sycip called on the Batch 2 graduates to "keep on learning, keep on working hard, it will not be easy but the rewards are great."

Chef Sycip was top of his class in Le Cordon Bleu Dusit. He currently owns the sustainability-focused restaurant The Fatted Calf in Tagaytay, which he uses to help local farmers, working directly with them to source ingredients.

The Diplôme de Cuisine (Cuisine Diploma) program is a nine-month comprehensive program designed with culinary techniques applicable to any style of cuisine. Students get to explore culinary traditions, cuisines, and current cooking trends from all over the globe. They can learn through a combination of practical hands-on cooking sessions, chef demonstrations, and theory lessons from Le Cordon Bleu Master Chef Instructors who have experience working in senior positions in some of the world’s finest kitchens and Michelin-starred restaurants.

Learn more about Le Cordon Bleu Ateneo's Diplôme de Cuisine program here.