Le Cordon Bleu brings bread-baking diploma to Manila
By THEPHILBIZNEWS STAFF
Le Cordon Bleu, the Paris-founded culinary and hospitality institution with a presence in 35 countries, is bringing its professional French bread-baking diploma to the Philippines for the first time through the Le Cordon Bleu Ateneo de Manila Institute.
The inaugural batch of the six-month Diplôme de Boulangerie will begin classes in the last quarter of the year, giving aspiring Filipino bakers access to Le Cordon Bleu’s professional boulangerie training without having to leave the country.
The intensive program covers the fundamentals and advanced techniques of French breadmaking, from baguettes and traditional breads to croissants, natural sourdough and decorated showpieces. Classes will be held at the Institute’s professional kitchens at Areté, Ateneo de Manila University, with each batch limited to 16 students.
The program is led by French Chef Régis Doré, the Institute’s Boulangerie Chef Instructor. Trained in Alsace and as a Compagnon du Devoir, France’s traditional guild of skilled artisans, Doré has won gold medals at European baking competitions in Strasbourg and Varese.
He brings more than 25 years of international experience, having led bakery operations at properties including the Ritz-Carlton in Ireland and Osaka, Atlantis The Palm in Dubai, One&Only Reethi Rah in the Maldives and Grand Lisboa in Macau, where his team supplied bread for Joël Robuchon’s three-Michelin-star restaurant.
Most recently, Doré led a team of 28 bakers at Marina Bay Sands in Singapore. He previously taught bread and viennoiserie at Le Cordon Bleu Seoul.
“Bread is a living craft, guided by technique and passion,” Doré said. “My students will work the dough with their own hands every day. By the end, they will understand why a loaf turns out the way it does, and they will be able to do it again tomorrow.”
Two levels, six months
The Diplôme de Boulangerie is divided into two three-month levels.
Basic Boulangerie covers bread fundamentals, equipment and hygiene, French flours, kneading and fermentation, baguettes and specialty breads, viennoiserie including croissants and petits pains, as well as shaping, scoring and decoration.
Advanced Boulangerie moves into levain and natural sourdough, poolish, long and controlled fermentation, aroma development, specialty flours, decorated showpieces, buffet presentation and advanced viennoiserie.
Students who complete both levels receive the Le Cordon Bleu Diplôme de Boulangerie. The Basic Boulangerie level may also be taken independently as a three-month certificate program for amateurs and home bakers. Tuition for each level may be paid in two installments.
“Filipinos have always loved their bread, from pandesal at dawn to the new artisan bakeries opening across the metro,” said Liza Hernandez-Morales, Institute Director of Le Cordon Bleu Ateneo de Manila Institute. “The Diplôme de Boulangerie gives aspiring bakers, career changers and working professionals the same training Le Cordon Bleu students receive around the world, without leaving Manila.”
The program is designed for aspiring professional bakers, culinary graduates seeking specialization, bakery entrepreneurs and home bakers who want to bring their skills to a professional level. No prior professional experience is required.
Founded in Paris in 1895, Le Cordon Bleu has built an international network of culinary arts and hospitality management institutes, with a presence in 35 countries. Its programs combine classical French culinary traditions with contemporary techniques and industry practices.
Le Cordon Bleu Ateneo de Manila Institute is a joint venture between Le Cordon Bleu and Ateneo de Manila University. It offers the 9-month Diplôme de Cuisine and Diplôme de Pâtisserie, as well as the new 6-month Diplôme de Boulangerie and short courses for culinary enthusiasts.
Students who complete both the Cuisine and Pâtisserie diplomas earn the Grand Diplôme. The Institute’s kitchens are led by master French chefs, with Chef Cyrille Soenen heading cuisine, Chef Julien Bispo leading pâtisserie and Chef Régis Doré overseeing boulangerie.
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