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Alumni
Outcomes & Testimonials
Our Alumni consist of a diverse range of students, from High School Graduates to College Graduates of Hospitality and Non Hospitality courses even career shifting Doctors. Each graduate has their own story, their own dreams and has set their passion ablaze and given their Culinary career the best start possible by choosing La Flamme Bleue Tuguegarao, the Premier Culinary School in Region II and the only school whose Curriculum was built by International Chefs with a focus on teaching the skills and knowledge to allow them to step directly into a commercial kitchen. Hear their stories and their testimonials below.
Batch 20
Vincent Angelo Barizo
"Being a culinary student has been a wonderful and rewarding experience. It develops not only cooking skills but also creativity, teamwork, patience, discipline, and confidence. I have learned so many ways from cooking techniques, food preparation methods, and the importance of proper kitchen safety and sanitation. Through practical activities, I have also learned how to work under pressure and gave me a proper training ground to be a better cook.
I’m very grateful for my experience at La Flamme Bleue – Tuguegarao. I had the opportunity to discover different types of cuisines, ingredients, and flavors. The feedback and guidance from my instructors helped me improve my skills and become more confident and disciplined in the kitchen.
It has been a wonderful journey filled with learning, challenges, and memorable experiences. I’m so thankful for the knowledge, skills, and opportunities that have helped me grow not only as a culinary student but also as a person."
Age: 24
Original Review
Position:
Batch 20
Ian DaIN Sambrano
- Ian Sambrano received a Job Offer from Taglish after completing his 800 hour OJT with them
Age: 27
Position: Commis Chef, Taglish Seafood Steakhouse
Batch 20
Gladys Mina
"Transitioning from On-the-job Training to full-time employment at TAGLISH feels surreal. I am immensely grateful to La Flamme Bleue Center for Culinary Arts-not only for equipping us with culinary skills, but for instilling the professional discipline essential to success in a high-caliber kitchen."
- Gladys Mina received a Job Offer from Taglish after completing her 800 hour OJT with them
Age: 18
Original Review
Position: Commis Chef, Taglish Seafood Steakhouse
Batch 20
Atty Jezreel Carayugan
"Studying at La Flamme Bleue was a great experience. I learned a lot—not just about cooking, but also about working with others and staying organized in the kitchen. The instructors were supportive, and the practical classes made learning fun and meaningful. I’m grateful to have been part of this school and for all the lessons I can bring with me throughout my culinary journey."
Age: 38
Position:
Batch 20
Princess Bhea Lucena
"I have learned so much here at Mama Lou's. It has been a great experience for me. Every day, I discover something new about cooking, teamwork, and working in a real kitchen"
Age: 19
Original Review
Position:
Batch 19
Roseller Ontiveros
- Roseller Ontiveros received a Job Offer from Gordon Ramsay Bar & GrillMinam after completing her 800 hour OJT with them
Age: 24
Position: Commis Chef, Gordon Ramsay Bar & Grill
Batch 19
Dr Marjorie Chiu Mee
"As a dentist and the owner of an existing cafe and restaurant, I initially enrolled at La Flamme Bleue Center for Culinary Arts – Tuguegarao to deepen my knowledge of the culinary industry and improve my business. Looking back, it has been one of the best decisions I've ever made. Even though I already had experience managing a food business, I realized there was still so much to learn. Through the comprehensive hands-on training, I gained valuable knowledge in food preparation, proper cooking techniques, plating, food safety, kitchen operations, menu planning, costing, and teamwork. These lessons have greatly helped me improve not only my culinary skills but also the quality and efficiency of my cafe and restaurant. The chef instructors are highly skilled, patient, and genuinely dedicated to helping every student succeed. They don't just teach recipes—they share real industry knowledge and inspire students to strive for excellence. What I appreciate most is that La Flamme Bleue welcomes students from different professions. As a dentist, I never imagined I would discover another passion while developing skills that directly benefit my business. The knowledge and confidence I gained have helped me become a better entrepreneur and a more capable culinary professional. Beyond the lessons, I also gained wonderful friendships, unforgettable experiences, and mentors who truly care about their students' growth. I highly recommend La Flamme Bleue Center for Culinary Arts – Tuguegarao to anyone who wants to pursue a culinary career or simply elevate their skills. Whether you're starting from scratch or already own a food business like I do, this school will equip you with the knowledge, discipline, and confidence to succeed.
Thank you, La Flamme Bleue, for helping me grow—not just as a student, but as a business owner and as a person. I will always be proud to be part of the La Flamme Bleue family."
Age: 49
Original Review
Position: Owner, Ramdent's Cafe & Restaurant
Batch 19
Christian Isaac RegaÑa
"My time as a culinary student at La Flamme Bleue Center for Culinary Arts was both challenging and rewarding. From the first day, I was introduced to professional kitchen standards, including proper hygiene, knife skills, and food safety. As the course progressed, I gained hands-on experience preparing a variety of dishes while learning essential cooking techniques such as sautéing, roasting, baking, and sauce preparation. One of the most valuable aspects of my experience was working under the guidance of experienced chef-instructors who emphasized discipline, teamwork, and attention to detail. Every practical session pushed me to improve my speed, organization, and presentation skills while maintaining high culinary standards. Beyond cooking, I learned the importance of time management, communication, and staying calm under pressure during kitchen operations. These experiences helped build my confidence and prepared me for a professional culinary environment. My journey at La Flamme Bleue strengthened both my technical abilities and my passion for the culinary arts, making it an important step toward pursuing a career in the food industry."
Age: 18
Original Review
Position:
Batch 19
Kenneth Moyaen
" As a student of La Flamme Bleue, I’m truly grateful for the knowledge, skills, and experience I’ve gained here. The instructors are passionate, supportive, and always encourage us to do our best. The hands-on training has helped me build confidence and prepared me for real-world culinary work.
The school provides a positive learning environment where students are inspired to grow both personally and professionally. I’m proud to be part of La Flamme Bleue, and I highly recommend it to anyone who wants to pursue a career in the culinary industry."
Age: 19
Original Review
Position:
Batch 19
Carlo Santiago
"My experience at La Flamme Bleue Tuguegarao has been truly meaningful. As a culinary student, I’ve learned so much—not only about cooking and different techniques, but also about discipline, teamwork, and what it really takes to work in a professional kitchen.
I’m very thankful to the chefs and instructors who have guided and supported me throughout my journey. There were challenging days, but every experience helped me improve and become more confident in the kitchen. I’m grateful for all the memories, lessons, and experiences I’ve gained here.
I’m proud to be part of La Flamme Bleue, and I would definitely recommend it to anyone who wants to pursue their passion for culinary arts and build a career in the food industry."
Age: 25
Original Review
Position:
Batch 18
Precious Pascual
"Spending this one year at La Flamme Bleue has been an amazing experience that I will never forget. From the start, the school felt like a second home because the kitchen was so friendly and welcoming, making it easy to learn without fear. I am very thankful for our skilled chefs who taught us with a lot of patience and shared their best secrets in cooking. The school staff and admins were also wonderful, always helping us with everything we needed so we could focus on our studies. One of the best parts was the OJT programme, which gave us the chance to work in real restaurants. This training really supported us because it showed me what it is like to be a real professional and gave me the confidence to work under pressure. I am leaving this school with a happy heart and all the skills I need to start my dream career."
- Precious Pascual received a Job Offer from GRB&G after completing her 800 hour OJT with them
Age: 18
Original Review
Position: Commis Chef, Gordon Ramsay Bar & Grill
Batch 18
Ronald Garceron
"My journey at La Flamme Bleue was more than just mastering technique, it was where i learned to cook with heart. From messy stations to the pride of a perfect plate, I grew from a student into a confident cook. This isn't and ending but the start of a lifetime of service. To my family, batchmates and Chefs. Thank you for believing in me every step of the way."
- Ronald Garceron received a Job Offer from GRB&G after completing his 800 hour OJT with them.
Age: 40
Position: Commis Chef, Gordon Ramsay Bar & Grill
Batch 18
Mark Angelo Inigo
"From scratching out knife skills, chopping veggies, flipping eggs mastering the art of French Patisserie at La Flamme Bleue Tuguegarao. Now I'm crafting thousands of signature dishes that delight palates world wide. A true testament to my passion and precision."
- Mark Inigo received a Job Offer from Marriott after completing his 800 hour OJT with them.
Age: 20
Position: Pastry Commis
Current Position: Marriott Hotel Manila
Batch 18
Blessy Domingo
"My experience at La Flamme Bleue Culinary Tuguegarao was good because the things they study and teach here are advanced. So when you are in the ojt, you will know what other chefs say about cooking methods, and thank you also to the chefs of this school because they are one of the ones who will guide you as you continue the culinary industries, they strengthen each student and they make their confidence come out more through individual cooking and reporting. Thank you La Flamme Bleue Culinary Tuguegarao💗"
Age: 17
Original Review
Current Position:
Batch 17
Melvin Binangbang
"Overall, my experience at La Flamme Bleue was very fulfilling. I enjoyed learning hands-on in the kitchen and also gaining new skills and techniques while working with professional chefs.
Age: 29
Original Review
Position:
Batch 17
Paul Maddawin
"La flamme bleue helps me a lot! Akala ko dati madami na kong alam sa mundo ng culinary pero akala ko lang pala. The school help me to understand the proper way of cooking and also tinuturo nila lahat ng pwedeng ituro sa loob ng kusina ngayon. Thank you la flamme for building my foundation to pursue my passion from cooking."
Age: 29
Original Review
Position:
Batch 16
Gleanne Ashley Arao
"La Flamme Bleue Center for Culinary Arts prepared me in ways far beyond what I expected. From the very beginning, I was guided not only in mastering culinary techniques but also in building the discipline and confidence needed in this field. The hands-on training taught me how to adapt in a real kitchen environment, to be creative in every dish I make, and to always strive for excellence. What inspired me most was how the instructors believed in us, encouraged us to push past our limits, and reminded us that passion, when paired with hard work, can open doors to endless possibilities. LFBT didn’t just prepare me for a career—it prepared me for a future where I can turn my love for food into something meaningful and impactful. I leave with more than just skills; I leave with the courage, determination, and inspiration to follow my dreams as a chef."
Age: 18
Position: Line Chef, Balai Carmela
Batch 12
Xyza Pragas Galope
"La Flamme Bleue Center for Culinary Arts has equipped me with all the knowledge skills and confidence i need to start my own business. From mastering culinary techniques to understanding the art of presentation and even honing my management skills LFBT has been instrumental in shaping me into a well rounded professional. I turned my passion into a thriving business and brought my culinary dreams to life,"
Age: 35
Owner: La Douceur Bistro & Cafe, Echague
Batch 11
Sheryn Tagaca
"My experience here at LFBT has been exceptional. Our Chefs are truly invested in our growth as future chefs. Ang pinakagusto ko is sakto ang bilang ng studyante, one is to one ang ratio, we have our own stations na nakadagdag sa confidence sa aming learning abilities. Lahat ng cravings ko sa knowledge about culinary arts is nabibigay ng LFBT. Thank you La flamme."
Age: 18
Original Review
Position:
Batch 8
Anabella L. Ordialles
"La Flamme Bleue Center for Culinary Arts was where i found my rythm. Where i learned to blend passion with patience abd creativity with discipline. The lessons i took from there continue to guide me everyday. Shaping the person i have become and reminding me that growth comes from every step, no matter how small.
Age: 35
Original Review
Position: Chef Tournant, Lusso by Margarita Fores, Podium
Batch 7
Louis Paolo Narciso
"Armed with a diploma from la flamme bleue center for culinary arts and a heart brimming with ambition, i set out to conquer new horizons. My journey took me to the vibrant culinary scene of Australia, where i landed a position at a top notch restaurant renowned for its innovative cuisine and unparalleled dining experience."
Age: 21
Position: Chef De Partie - Akiba, Australia
Batch 7
Jaydee Marl Morales
"La FLamme Bleue Center for Culinary Arts is where i gained all my Culinary knowledge. Laying the foundation for my journey in the world of cooking. Today i am proud to serve as the head Chef at little Bear dumpling house. We craft authentic flavourful dumplings and asian inspired dishes bringing a taste of tradition to every table. Its a joy to share my culinary expertise with our wonderful community."
Age: 24
Position: Head Chef - Little Bear, Australia
Batch 7
Bianca Pauline Fernandez
"As i stood at the threshold of La Flamme Bleue Center of Culinary Arts, I couldn't help but reflect on the unconventional path that led me here. My journey to the realm of gastronomy has been nothing short of extraordinary, a fusion of passion, determination and a relentless pursuit of self discovery."
Age: 23
Owner: The One Spot, Tuguegarao CIty
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Batch 6
Joel L. Agustin
"Maganda Ang aking karanasan sa la flamme bleue center of culinary arts.
Nag simula lahat ng aking kaalaman nung ako ay sumubok at pumasok mag aral sa la flamme. natuto ako sa basic cooking methods, pastry and baking, menu fusion's, equipment familiarization and etc. maganda and organize Ang kusina at ito ay nakaka bighani. Magagaling ang mga chef's instractor at mabuti ang mga admin. Thank you for my best experience, la flamme bleue center of culinary arts. Now Im here at la carinderia siargao One of the best restaurants in the island to apply my culinary experience and knowledge about cooking. I'am happy because I learned a lot of knowledge from la flamme bleue center of culinary arts.."
Age: 21
Original Review
Position: La Carinderia, Siargao
Batch 6
Ruden Anthony Columna
"My Culinary journey at La Flamme Bleue Center for Culinary Arts was full of meaningful lessons and unforgetable experiences. After graduation I was able to confidently apply the knowledge and skills I gained at LFBT. Working abroad in the kitchen is challenging but with determination and a deep passion for cooking I continue to push myself and grow in this profession.
Age: 21
Position: La Carinderia, Siargao
Batch 5
Maybelene Platon
"At LFB I discovered that being a Chef means more than mastering recipes, its about discipline, creativity and passion. The school shaped my foundation, teaching me to see food as both craft & expression. Every lesson from precision in technique to the art of flavor balance, prepared me for the fast-paced world of professional kitchens. As result I lead with purpose, create with heart & always striving for excellence."
Age: 25
Head Chef Lune Lounge, Al Wasl, Dubai
Batch 4
Dr Russell Tolentino
"As a doctor i have a solid foundation in health and wellness. By completing this Culinary Education i gained a practical knowledge in food preparation, nutrition and kitchen operations. This combination of expertise enables me to foster a health-focused and efficient culinary environment within my hotel, with an emphasis on wellness cuisine."
Age: 42
Owner: Hotel Carmelita, Tuguegarao City
Batch 4
Gerald Benedict Caranguian
"One of the most memorable aspects of my journey was the opportunity to experiment and push the boundaries of tradional culinary norms. In the kitchen labs of La Flamme Bleue, creativity was celebrated and mistakes were embraced as were opportunities for growth."
Age: 28
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Batch 2
Marga Calueng Marquez
"When I was studying at LFB, I wasn’t very skilled in cooking yet. But my instructors motivated me to work even harder. I didn’t let them down, and most importantly, I didn’t let myself down.
After graduating from LFB, I pursued further studies in Australia, which was a significant step in advancing my culinary career."
Age: 24
Position: Commis III - Dubai
Batch 1
Ejamaru Tuliao Danao
"Da Best mga Chefs. Worth it pag nagenroll kayo, Galing nila magturo."
Age: 23
Original Review
Owner: El Rico's Place
Personal Quote: "Every plate is a story, but the best food is served with passion, dedication and identity. Food is art. You imagine explore and create".
Batch 1
Ronalyn Vallecera
"La flamme bleue is one of the well-known school in the Country not just by the Name but because la flamme bleue will bring the most delicious food, amazing taste and also Adventure in field of study.
#Best instructors chef Don infante and chef Chuck
So what are you waiting for? ENROLL NOW! be part of our school."
Age: 19
Original Review
Personal Quote: "Cooking is not just about the food and the people who will eat it. Cooking is all about dedication and passion. Your ultimate gift to someone you adore and love."
Xyza Galope
Bianca Fernandez
Dr Russel
Check out all our 5 star reviews on Google.
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