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.
_JPG.jpg)
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 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
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 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
_JPG.jpg)
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.
Age: 21
Position La Carinderia, Siargao
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
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 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
Check out all our 5 star reviews on Google.