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Le Cordon Blue Ateneo de Manila students explore Mexican influences on Filipino food in the Manila-Mexico Dinner in Contrast
Photo with students

Le Cordon Bleu Ateneo partnered up with the esteemed cultural historian Dr. Fernando Zialcita and his “Anthropology of the Senses” Ateneo class in presenting the “Manila-Mexico” Dinner in Contrast. Last April 4 and 11, the Le Cordon Bleu Ateneo students and alumni, headed by Technical Director and Executive Chef, Cyrille Soenen, served a 6-course sit-down dinner to VIP guests who were all delighted and impressed, not only with the food, but with the service as well. The Le Cordon Bleu students were also the ones who provided the service under the supervision of Jan Coloma.

Chef Cyrille and Fr. Bobby YapThe VIP guest list was headed by Ateneo’s beloved president, Father Bobby Yap SJ. In his remarks, Father Bobby congratulated all who worked hard in staging this cultural event which highlighted the Philippine’s rich food history with its many foreign influences, including Mexico.
Sociology students

Some of the highlights of the sumptuous dinner were the "kilawin and ceviche" plate, the "tamales" and the "adobo" which were all presented in two versions: Filipino and Mexican. Many were touched when the Mexican Embassy Head, Mr. Octavio Vara Jacobo, waxed nostalgia after tasting Chef Cyrille’s version of the Mexican adobo. He shared, “the flavors are the same as what my Mother and Grandmother used to cook for me.”

It was a fulfilling experience for all as the school's students from its two programs, the Diploma in Cuisine and the Bachelor in Restaurant Entrepreneurship RENT JGSOM worked together to ensure the success of the dinner events. Extra notable are the busy alumni of the pioneer batch of the Diploma Cuisine who found time to help and work with Chef Cyrille in the recipe development phase up to kitchen service. The spirits of volunteerism and camaraderie shone very bright during these two remarkable nights.