Le Cordon Bleu Ateneo proudly celebrated a historic milestone with the graduation of the pioneer Batch 1 of the Diplôme de Pâtisserie and Grand Diplôme programs last May 15, 2026 at Le Cordon Bleu Ateneo, Areté, Ateneo de Manila University. The momentous ceremony marked the culmination of months of rigorous training, discipline, creativity, and passion from the Institute’s first graduating pâtisserie class.The graduation ceremony gathered families, faculty, industry guests, and members of the Ateneo community to honor the achievements of the graduates who successfully completed the internationally recognized French culinary program rooted in precision, technique, and excellence.The ceremony formally opened with the invocation and anthems led by Neomie Jeanmartha Bernabe Zabala of Diplôme de Pâtisserie Batch 1, followed by welcome remarks from Dean Jowett Cecilio F. Magsaysay, MBA, PhD of the Ateneo Graduate School of Business.Ms. Liza Hernandez-Morales, MBA, Institute Director of Le Cordon Bleu Ateneo, then introduced the commencement speaker, Chef Rhea Castro Sycip of The Fatted Calf and Flour Pot, who delivered an inspiring address sharing valuable insights and experiences with the graduating batch as they begin their professional culinary journeys.Messages were also delivered by Chef Cyrille Soenen, Technical Director of Le Cordon Bleu Ateneo, and Her Excellency Marie Fontanel, Ambassador Extraordinary and Plenipotentiary of the Embassy of France to the Philippines, underscoring the strong cultural and educational ties between French culinary tradition and Filipino culinary education.The presentation of graduates was led by Chef Julien Bispo, Pastry Chef Instructor of Le Cordon Bleu Ateneo, who served as mentor and chef instructor of the pioneer batch throughout their patisserie journey in the program.

 

The pioneer graduates of the Diplôme de Pâtisserie Batch 1 were:

Maria Isabella Mañalac Canlas
Louis De Vera Chingcuanco
Sheba Joy Carolino Emmanuel
Maria Rainna Teves Encabo
Catelyn Bryn Ching Lopez-Go
Alfredo Villanueva Quinto III
Stefano Guerrero Valerio
Neomie Jeanmartha Bernabe Zabala

Meanwhile, the pioneer graduates of the Grand Diplôme Batch 1 were:

Maria Isabella Mañalac Canlas
Louis De Vera Chingcuanco
Catelyn Bryn Ching Lopez-Go

A heartfelt tribute to parents and families was delivered by Maria Isabella Mañalac Canlas, while Alfredo Villanueva Quinto III delivered the graduating batch message reflecting on the challenges, sacrifices, and growth experienced throughout the program.The ceremony concluded with closing remarks from Ms. Marleth S. Calanog, MBA, Executive Director of the Ateneo Center for Continuing Education.As the pioneer graduates officially join the global Le Cordon Bleu community, the ceremony served not only as a celebration of academic achievement, but also as a testament to the passion, resilience, and commitment required in the pursuit of excellence. The graduation marks the beginning of a new chapter for these aspiring patisserie/culinary professionals as they continue to contribute to the evolving landscape of gastronomy both locally and internationally.