Le Cordon Bleu Ateneo de Manila

18/08/2026

Ever wondered what goes into making some of Europe’s most well known breads?

On August 26, 2026, Chef Régis Doré will lead Lesson 6: European Specialty Bread at Le Cordon Bleu Ateneo de Manila, featuring three classic breads from three European traditions: German Pretzel, Italian Ciabatta, and French Baguette.

This is a hands on session where participants will work through the essential techniques involved in preparing and shaping each bread, with guidance from Chef Régis throughout the class.

August 26, 2026 | 8:00 AM to 2:30 PM
Le Cordon Bleu Ateneo de Manila
G/F Areté, Ateneo de Manila University, Katipunan Avenue, Quezon City

Come and explore the techniques behind these European bread classics.

Registration details are available in the comments.

14/08/2026

A plate where texture, color, and technique come together.

13/08/2026

Order up! 👨‍🍳

A warm welcome to the newest members of the BS Restaurant Entrepreneurship (REnt) program!

On August 11, freshies and transferees came together at Salon Dumas for RECIPES, AREA’s yearly introductory event, where current REnt students and alumni shared their experiences, insights, and stories from their journey in the program.

From getting to know the REnt community to hearing firsthand what life in the program is like, the afternoon was a chance for the newest batch to get a taste of what lies ahead.

Here’s a look back at the day. 📸

Welcome to REnt, everyone! We’re excited to see what you’ll cook up next.

11/08/2026

Kickstart your culinary journey with Le Cordon Bleu Ateneo.

Applications are now open for the October 2026 intake.

Learn from our team of chefs as they guide students through the foundations, techniques, and discipline of the culinary and pastry arts:

DIPLOME DE CUISINE
Chef Cyrille Soenen 👨‍🍳
Technical Director / Executive Chef
Maître Cuisinier de France

DIPLOME DE PATISSERIE
Chef Julien Bispo 👨‍🍳
Pastry Chef Instructor

DIPLOME DE BOULANGERIE
Chef Régis Doré 👨‍🍳
Master Baker Chef, Artisan Boulanger

From Cuisine and Pâtisserie to Boulangerie, Le Cordon Bleu Ateneo continues to bring classical French techniques and professional culinary training to aspiring culinarians in the Philippines.

For inquiries and application details, contact us at +63 2 8426 6001 local 5380 or email [email protected]

10/08/2026

Soft, flavorful, and made from scratch.

Participants joined Boulangerie du Jour: Asian Soft Bakery, where they explored the techniques behind some of Asia's most popular breads under the guidance of Master Baker Chef Régis Doré.

During this hands-on workshop, they prepared:
🍞 Japanese Milk Bread (Shokupan)
🥐 Custard Cream Bun
🫘 Red Bean Soft Bun

Each recipe highlighted the characteristics of enriched doughs, resulting in soft textures, delicate flavors, and bakery-quality breads that participants can recreate at home.

Interested in joining our upcoming short courses?

Register today: go.ateneo.edu/LeCordonBleuShortCourse

09/08/2026

Our thoughts are with everyone affected by the recent weather.

To our students, alumni, partners, and the entire Le Cordon Bleu Ateneo community, we hope you and your loved ones are safe during these days of continuous rain.

Please continue to prioritize your safety, follow the advisories, and take care of one another.

We look forward to welcoming everyone back to our kitchens when the weather clears.

Stay safe and keep warm. 💙

08/08/2026

If you've ever wanted to know how a danish actually gets those layers, this is the day for it.

On August 13, Chef Régis Doré is running the Danish Pastry session of Boulangerie du Jour at Le Cordon Bleu Ateneo de Manila. You'll make three: mango danish, berry danish, and cinnamon spiral danish.

And you really do make them. This isn't a demo you watch from a stool. You'll laminate your own dough, shape your own pastries, and go home with everything you baked. Everyone gets their own station, so there's no hovering behind someone else waiting for a turn.

We'll have the ingredients, the apron, and your certificate ready. You just bring yourself.

Thursday, August 13, 8:00 AM to 2:30 PM at G/F Areté, Ateneo de Manila, Katipunan Avenue, Quezon City. ₱8,500 for the day.

Our first series filled up fast, so seats for this one are limited.

Registration link is in the comments if you'd like to join us.

06/08/2026

We're honored to be featured by ABS-CBN for "From Plates to Pages: A Gastronomic Dialogue and Tasting Feast," an event that brought together chefs, scholars, food advocates, and industry leaders for meaningful conversations on the future of Filipino cuisine. The dialogue explored the importance of preserving, documenting, and strengthening our culinary heritage while highlighting the role of education in shaping its future.

Our sincere thanks to ABS-CBN for featuring our event and helping amplify these important conversations. We also extend our gratitude to everyone who joined us and contributed to this meaningful exchange of ideas.

Filipino food took center stage at Le Cordon Bleu Ateneo de Manila as chefs, authors and academics gathered to discuss the cuisine's evolving identity, cultural heritage and future while sharing dishes inspired by two newly released books.