Le Cordon Bleu Ateneo celebrates the graduation of Batch 3 of its Diplôme de Cuisine program

The Diplôme de Cuisine Batch 3 graduation at Le Cordon Bleu Ateneo (LCBA) last 11 January 2025, brought together graduates and their proud families. Distinguished guest speaker Chef Allen Mari Juico Buhay, a Le Cordon Bleu alumnus, shared his journey from humble beginnings to becoming an executive chef and director of an iconic and well-known Philippine restaurant brand, inspiring the graduates with what they can achieve and strive for. 

The event was also attended by Dr Jet Magsaysay, Dean of the Ateneo Graduate School of Business; Ms Marleth S Calanog, Executive Director of Ateneo Center for Continuing Education; Ms Liza Hernandez-Morales, Institute Director of LCBA; Chef Julien Bispo, new Pastry Chef of LCBA; and Batch 3's mentor Chef Cyrille Soenen, LCBA's Technical Director and a member of Maîtres Cuisinier de France.

A touching moment unfolded as graduates presented roses to their families to express gratitude for their support throughout their culinary journey. After the ceremony, everyone enjoyed cocktails with wine and canapés prepared by the chefs and students from the lower batches. In a special gesture, Chef Cyrille was honored by his students with a token of appreciation for his guidance. It was a memorable occasion for all.