Le Cordon Bleu Ateneo de Manila Institute offers world-class culinary training while staying deeply rooted in tradition and sustainability. In an exclusive conversation with Simpol.ph, Liza Morales, the institute’s director, shared how their philosophy goes beyond teaching techniques such that their mission is to champion local ingredients, crafting dishes that are both responsible and flavorful, shape the future of the food and hospitality industry, and inspire the next generation of culinary leaders.
“As much as we can, we incorporate local ingredients,” Morales said. “However, when a recipe specifically requires imported products — especially French ingredients like butter or artichokes — we source them from specialized suppliers.” That said, their policy is to be as sustainable as possible while ensuring they never compromise the quality of education and training they provide.
Le Cordon Bleu Ateneo is the result of a prestigious partnership between Le Cordon Bleu, a global leader in culinary and hospitality education, and Ateneo de Manila University. With a 130-year legacy and a presence in over 25 countries, Le Cordon Bleu provides students with an unparalleled international network.
“Our graduates gain an advantage in the industry because they are part of the world’s largest network of culinary and hospitality institutions,” Morales said. The Le Cordon Bleu name opens doors — not just in the Philippines, but across Asia, Europe, and the Americas. Employers seek their graduates not just because of the brand, but because the brand represents excellence, quality, and expertise.
For Morales, discipline is at the core of culinary excellence. “Even if you strive for excellence, without discipline, everything falls apart,” she said. Consistency is key, and discipline ensures that consistency. It means waking up early, maintaining a clean and organized station, following food safety protocols, and presenting yourself professionally.
At Le Cordon Bleu Ateneo, discipline is instilled through everyday routines. Students must maintain proper grooming, wear full, well-pressed uniforms, and adhere to strict kitchen etiquette. Beyond the physical demands, culinary education requires mental and emotional resilience. “Our students must be fully present in every sense,” Morales said.
The curriculum at Le Cordon Bleu is standardized across all its campuses worldwide, ensuring that what is taught in Paris is the same as what is taught in Manila. “However, at the superior level of our diploma programs, we encourage students to apply their creativity,” Morales said. “While they must master classic techniques, they can experiment with presentation, garnishing, and overall visual appeal.”
This balance of structure and innovation is reflected in student exams, she said, where they create original dishes using the techniques they’ve learned.
Sustainability is a core value at Le Cordon Bleu Ateneo, and it is integrated into daily training and operations. “We teach students to minimize food waste by using only the necessary quantities of ingredients,” Morales said.
She also highlighted the importance of supporting local farmers and reducing reliance on imported goods. “This approach not only strengthens our local agricultural sector but also lowers the carbon footprint associated with transporting ingredients over long distances.”
One of the defining aspects of Le Cordon Bleu Ateneo is its lifelong commitment to its students. Faculty members — including Morales, Technical Director Chef Cyrille Soenen, Chef Annali Mariano, and full-time instructor Leo Vergara — are all industry veterans who continue to guide students long after they graduate.
“Our relationship with students doesn’t end at graduation,” Morales said. “They can always come back for consultation and mentorship at no extra cost.” This personalized approach is intentional.
Unlike large universities, Le Cordon Bleu Ateneo maintains a small, tight-knit learning environment.“We make it a point to know each student’s name, dreams, and objectives so we can help them achieve their goals,” she said.
Beyond technical skills, Le Cordon Bleu Ateneo prepares students for the realities of the food industry through its Restaurant Entrepreneurship component. Students invest real capital, hire staff, and operate food stalls on campus, gaining firsthand experience in running a business.
“As seniors, they take part in a restaurant-style setup where they must plan, market, and manage full-service dinners,” Morales said. Throughout these experiences, they mentor them in concept development, supplier sourcing, operations, and strategic planning.
Many students enter the program with one goal in mind, such as opening a restaurant immediately after graduation. However, through hands-on learning and mentorship, they often reconsider and refine their career paths based on real-world insights.
Le Cordon Bleu Ateneo also plays a role in elevating Filipino cuisine internationally. While formal initiatives are in the works, Morales believes that the school’s very presence in the Philippines is already a significant step forward. The fact that Le Cordon Bleu chose to establish a campus here sends a message to the world: the Philippines is a recognized food and beverage destination with a thriving culinary culture, she said.
For those considering a career in the culinary and hospitality industry, Morales offers practical advice: be specific about your aspirations and create a clear action plan (define your goals); excellence in this industry requires honesty and dedication and cutting corners is never an option (work with integrity); and the culinary world demands long hours, often during holidays when others are celebrating; however, maintaining a work-life balance is crucial for long-term success (understand the lifestyle).
Morales envisions Le Cordon Bleu Ateneo as a training ground for the next generation of food and hospitality leaders. “Our vision is to uphold and strengthen the legacy of both Ateneo de Manila University and Le Cordon Bleu International,” she said. These institutions have produced outstanding graduates for centuries, and as a young campus, they aim to follow in their footsteps.
She hopes that Le Cordon Bleu Ateneo graduates will not only achieve commercial success but also make a lasting impact on the culinary world.
They should be champions of sustainability, food heritage preservation, and cultural respect, she said. Being in academia gives them a unique opportunity to shape future leaders who will bring positive change to the industry and society as a whole.