Newsmakers

True bleu

THE PEPPER MILL - Pepper Teehankee - The Philippine Star

May 10, 2019 | 12:00am

The Arete Building houses the Le Cordon Bleu Ateneo de Manila Institute.

Photos courtesy of LCBAI

Esteemed culinary institute Le Cordon Bleu (Paris) formally inaugurated its joint venture with the Ateneo de Manila University in an afternoon opening ceremony with Ateneo president Fr. Jose Ramon “Jett” Villarin, S.J. and Le Cordon Bleu president and CEO André Cointreau who flew in from Paris.

The Le Cordon Bleu Ateneo de Manila Institute (LCBAI) will help to upgrade the skills and expertise of local enthusiasts and entrepreneurs.

(First row, from left) John Gokongwei School of Management dean Luis Dumlao, Via Mare founder Glenda Barretto, Jollibee Foods Corp. country business group head Joseph Tanbuntiong, Chef Jessie Restaurants president and CEO chef Jessie Sincioco, Tamayo’s Catering owner Steve Tamayo, Cyma Group of Restaurants managing director and executive chef Robby Goco; (second row, from left) Ateneo Center for Continuing Education executive director Marleth Calanog, LCBAI director Liza Morales, Ateneo Graduate School of Business dean Rodolfo Ang, Ateneo Professional Schools VP Antonette Palma-Angeles, Ateneo de Manila University president Fr. Jose Ramon ‘Jett’ Villarin, S.J., Le Cordon Bleu president and CEO André Cointreau and VP Charles Cointreau with LCBAI technical director Thierry Le Baut.

Founded in 1859 by the Society of Jesus, the Ateneo is one of the oldest universities in the Philippines. Le Cordon Bleu (meaning “the blue ribbon”) was founded in 1895 and is the oldest culinary school in the world.

The LCBAI will tap into the international network of Le Cordon Bleu for curriculum development, faculty recruitment, graduate placement and international internships. The Ateneo de Manila will be investing in excess of P150 million for the two campuses planned for this joint venture. The first facility is over 1,000 sq. m. on the ground floor of Arete, in the Quezon City campus of the Ateneo. It includes a variety of kitchens, demonstration rooms and lecture rooms. A teaching restaurant and wine bar are opening later this year. The second facility will be built this year and will also be around 1,000 sq. m. at the Ateneo Professional Schools building in Rockwell Center, Makati City.

Chef Thierry Le Beaut prepares black squid risotto and pan-seared red snapper with malunggay foam as part of the inaugural program of LCBAI.

The day-to-day operations of LCBAI, under the leadership of dean Rudy Ang, will be managed by institute director Liza Morales and technical director, master chef Thierry Le Baut. The institute’s advisory board is made up of New Manila owner and executive chef Myrna Dizon-Segismundo, Cyma Group of Restaurants managing director and executive chef Robby Goco, Destileria Limtuaco president and CEO Olivia Limpe-Aw, Chef Jessie Restaurants president and CEO chef Jessie Sincioco, Tamayo’s Catering owner Steve Tamayo and Jollibee Foods Corp. country business group head Joseph Tanbuntiong.

Chef Roby Goco tries out a sampling of the delicious black squid risotto and pan-seared red snapper with malunggay foam that was prepared at the event’s cooking demonstration.

LCBAI will be offering a four-year undergraduate Bachelor of Science in Restaurant Entrepreneurship through the John Gokongwei School of Management of the Loyola Schools of the Ateneo. The program has the same requirements for the degree as in Le Cordon Bleu’s equivalent degrees anywhere in the world. All applicants must also pass the Ateneo college entrance examination and go through the same admissions process. Students will receive two diplomas at graduation: one from the Ateneo and a second one from Le Cordon Bleu.

André Cointreau and Fr. Jett Villarin, S.J.

Currently, there are 22 students enrolled in the program. LCBAI will also be offering a wide variety of professional diploma and certificate courses with durations running anywhere from one day to 15 months.

(The LCBAI is now accepting students for school year 2019-2020. For inquiries, call 426-6001 local 5381.)

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