On The Job Training
Train inside the Philippines
most prestigious kitchens
600 hours of real kitchen experience at Michelin rated and 5 Star partner establishments, before you even graduate.
200 | 600 | 1000
OJT HOURS
3
TIER 1 PARTNERS
75%
TIER 1 PLACEMENTS OFFERED FULL TIME POSITIONS
PLACEMENT
Performance Based
Top tier placements at Michelin rated partners and 5 Star Hotels are earned through performance and a successful interview with the host company, to the same standard used in professional hiring. With which we provide full support and coaching.
Duration
200 | 600 | 1000
Students complete 200 hours of local OJT in Tuguegarao, then 600 hours embedded in the brigade of a partner establishment in Manila. If the student selects Boracay their total training will comprise of a 1000 hour Internship.
Outcome
Full Time Offers Available
Outstanding performers are offered full-time positions by the host establishment at the conclusion of their OJT. Providing a direct pathway to a career in a world class kitchen. To date (March 2026) 75% of all of our participants at Tier 1 properties have been offered Full Time Placements.
Tier 1 - Placements
Gordon Ramsay Bar & Grill Philippines
Newport World Resorts, Pasay City 2025 Michelin Rated
MICHELIN GUIDE PHILIPPINES 2025
Gordon Ramsay Bar & Grill Manila is one of the most high profile restaurant openings in Philippine culinary history. Awarded a Michelin star in the 2025 Philippine guide, it operates under the direct culinary standards of Gordon Ramsay's global restaurant group, making it one of the most demanding and prestigious training environments available to any culinary student in Southeast Asia.
La Flamme Bleue students who earn a placement here work inside a live Michelin rated brigade, operating to the exacting standards of an internationally recognised brand. The experience is transformative and for exceptional students, it has opened the door to full-time employment.
What you will learn & Be Exposed to
Beef Wellington production: Fabricating MB7 Wagyu beef fillet, preparing mushroom and truffle duxelles, executing the pastry wrap and resting sequence to Gordon Ramsay's signature standard.
Charcoal grill mastery: Cooking and resting premium cuts including Australian Grain-fed Wagyu Picanha MB8, Ribeye MB9, and Rack of Lamb to precise temperature, with beef-braised onion preparation and sauce work.
Sauce and Jus production: Classical red wine jus, béarnaise, peppercorn, chimichurri, and Hollandaise prepared fresh to service and held correctly at volume.
Seafood fabrication and plating: Breaking down and plating Seared King Scallop with jicama purée and bacon crumbs, pan-seared Tasmanian Salmon, and live seafood tower components including Boston lobster, king crab, clams, and tiger prawns.
Classical appetiser technique: Slow cooked egg and anchovy for Caesar Salad, Aged Steak Tartare with egg yolk confit and gherkins, Crispy Crab Cake and Caviar with poached hen's egg, and Roasted Carrot Soup with crème fraîche.
Koffmann's potato preparations: Truffle mashed potatoes, sweet potato fries, and truffle Parmesan fries executed consistently at volume, forming the backbone of the sides section.
Pastry and dessert section: Sticky Toffee Pudding with butterscotch sauce, Caramelised Apple Tart Tatin, table side flambé for Bombe Alaska with Don Papa Rum, and chocolate ganache and mousse work for the Salted Peanut Butter Bar.
Brigade culture and allergen compliance: Working the full allergen matrix (Egg, Dairy, Gluten, Nuts, Soy, Shellfish) on every dish, communicating modifications under pressure.
Understanding the Menu Wagyu Marble Scores
The MB ratings on the Gordon Ramsay menu refer to the Australian Wagyu Marble Score. A grading system that measures the intensity and distribution of intramuscular fat running through the beef. MB7 (used in the Beef Wellington and Chateaubriand) is a premium grade with significant marbling and deep, rich flavour. MB8 (Picanha) carries heavier fat content suited to high heat charcoal cooking. MB9 (Ribeye and Striploin) is among the most heavily marbled beef available commercially. It is buttery, intensely flavoured, and unforgiving if overcooked.
Working with MB7–MB9 Wagyu teaches a completely unique skill set from regular beef cookery. The fat renders at a lower temperature, resting times are critical and cooking beyond medium rare destroys the qualities that make it valuable.
Learning this in a live service environment, where the cost of error is significant, is a career defining lesson for Chefs both young and old.
Precious Pascual
Commi Chef, Gordon Ramsay Bar & Grill
Batch 18 | Age 18
"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."
Ronald Garceron
Commi Chef, Gordon Ramsay Bar & Grill
Batch 18 | Age 40
"My journey at La Flamme Bleue was more than just mastering technique, it was where i learned to cook with heart."
Marriott Hotel Manila
Newport World Resorts, Pasay City 2025 Michelin Rated
TWO MICHELIN RATED RESTAURANTS ON-SITE
Marriott Manila is one of the premier five star properties in the Philippines, home to two Michelin rated restaurants and a kitchen operation that services thousands of covers, large scale banqueting, and international business dining simultaneously. It is among the most complex and high volume hospitality environments a young chef can train in considering its multi national standards and the brand having continuous operations for the last 99 years.
Students embedded at Marriott Manila gain exposure to hotel kitchen operations at scale, rotating through multiple F&B outlets, banqueting, and production kitchens under its Executive Chef's leadership. It is a masterclass of in professionalism, volume, and versatility.
What you will learn & Be Exposed to - Man Ho · Cantonese Fine Dining
Cantonese roasting and flambéed service: Preparing and executing tableside flambéed Peking duck in two ways, roasted suckling pig (24hr advance prep and full carcass breakdown), and honey-glazed BBQ pork executed under Executive Chinese Chef Chan Chi Fai's leadership.
Live seafood fabrication: Handling and preparing live lobster, pink grouper, tiger grouper, live eel, suahe shrimp, and male crab across six distinct Cantonese cooking methods including steaming, wok-frying, braising, and salt and pepper techniques.
Premium ingredient handling: Working with bird's nest, fish maw, sea cucumber, abalone, and conpoy (dried scallop), traditional Cantonese luxury ingredients that demand precise preparation and are among the most expensive in Chinese gastronomy
Dim sum production: Hand folding and steaming Ha Kau, Siu Mai, Xiao Long Bao, and rice rolls; producing pastry items including custard buns, abalone chicken pies, and lotus leaf glutinous rice; maintaining a high-turnover dim sum service at volume
Double-boiled soup production: the Cantonese technique of slow-steaming sealed ceramic pots for 3–6 hours to extract clear, intensely flavoured medicinal broths using ingredients such as matsutake, native chicken, sea cucumber, and abalone
What you will learn & Be Exposed to - CRU Steakhouse · Western Fine Dining
Premium beef cookery and steak science: Grilling and resting US Certified Angus Prime Rib Eye and Tenderloin, Portoro grass-fed cuts, and the flagship OMI Wagyu A-5 Striploin (Japan's highest marble grade), applying the restaurant's five point doneness guide from rare to well done under the overall leadership of Executive Chef Meik Brammer.
Classical fine dining sauce production: Black peppercorn, forest mushroom, béarnaise, shiraz jus, blue cheese, and Hollandaise prepared to order and maintained correctly at volume; all sauces paired precisely to specific proteins and cooking methods.
Luxury appetiser technique: Searing Foie Gras with bacon jam and white chocolate espuma, preparing Salmon Tartare with black lumpfish caviar and lemon pearls, executing tableside CRU Caesar, and producing US Smoked Beef Carpaccio with sous vide egg yolk and aged 18-month Parmesan.
Oyster service and seafood prep: Shucking and presenting Gallagher and Legris oysters raw and Rockefeller-style; preparing Tiger Prawn Thermidor, grilled octopus confit, roasted scallops with tarragon milk soil, and the Grilled Seafood Salad with Norwegian blue mussels, baby octopus, and sustainable shrimp.
Pastry and plated desserts: Executing Vertical Mango Pie with pistachio micro sponge and white chocolate plaquette, Death by Chocolate with 65% Maracaibo dark chocolate and salted caramel ganache, Apple Galette with phyllo pastry and homemade vanilla gelato, and Italian Panna Cotta with amaretto and chocolate hive.
Multi outlet hotel kitchen operations: Rotating across Man Ho, CRU Steakhouse, Marriott Café, and the Grand Ballroom banqueting operation under Chef Brammer's brigade, which oversees three buildings and events for up to 4,000 persons — one of the largest hotel kitchen operations in the Philippines.
Two Michelin Restaurants · One Kitchen Training Ground
Marriott Manila houses both Man Ho (Cantonese fine dining, Michelin rated) and CRU Steakhouse (western fine dining, Michelin rated) under one roof. La Flamme Bleue students embedded here are exposed to two entirely different culinary philosophies, brigade structures, and service styles simultaneously. No other OJT placement in the Philippines offers this breadth of Michelin level training in a single posting.
The mariott advantage
Marriott International operates over 8,700 properties across 139 countries. An Internship with Marriott opens doors globally, whats more the brand is recognised by every hospitality recruiter worldwide.
Mark Angelo Inigo
Pastry Commi Chef, Marriott Hotel Manila
Batch 18 | Age 20
"From 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"
Shangri-La Boracay
Boracay Island, Philippines · 5-Star Resort
5 STAR RESORT
Shangri-La Boracay is one of the most breathtaking five star resort properties in Asia. A secluded luxury retreat on the island's quieter northern tip with four distinct dining outlets, a raw bar, poolside and beach service, and a fully equipped pastry operation. La Flamme Bleue students placed here complete 1,000 hours embedded within a single outlet, developing true depth of expertise and comprehensive knowledge of its operations, inputs and processes.
Placement is assigned based on performance, interview, and program track. Diploma students are placed in one of the five culinary outlets, and Certificate in Pastry & Baking students have a dedicated pastry placement within the resort's pastry kitchen (subject to availability). Each outlet demands a distinct skill set and provides a different but equally valuable career pathway. Shangri-La will also be able to offer subsidized housing on site to participants subject to availability.
The four outlets · Choose your placement track
Rima: Mediterranean treetop fine dining Vintana: Filipino & Asian Café
Cielo: Poolside international restaurant & bar Sirena: Beachfront seafood & grill
What you will learn & Be Exposed to: Rima · Mediterranean treetop fine dining
Raw bar and luxury ingredient service: Preparing Kaviari Oscietra Prestige caviar service with blinis, sour cream, and traditional accompaniments; Atlantic Scallops Ceviche with raspberry leche de tigre; Smoked Tasmanian Salmon with crème fraîche and salmon roe; and Beef and Bone Marrow Tartare with gherkins and ciabatta toast.
Wagyu and premium grill cookery: grilling and resting Beef Omi Wagyu A5 Tenderloin (Japan's highest grade), WX by Rangers Valley MS7 Ribeye, Wagyu MS5 Tomahawk (1,400g), and Westholme Picanha MB5, each served from the "BarrelPro" grill with a seven-sauce selection including béarnaise, chimichurri, and black garlic butter.
Classical fine dining mains: Butter Poached Patagonia Toothfish with clam and saffron beurre blanc, Pan-Roasted Guinea Fowl with juniper berry jus, Sous Vide Rack of Kurobuta Pork with Pommery mustard sauce, Snake River Wagyu Beef Cheek Bourguignon, and the Tournedos Rossini Burger with foie gras, truffle, and chanterelle mushroom.
Pastry and plated desserts: Coconut Crème Brûlée using homegrown resort coconuts, Valrhona 70% Dark Guanaja Raspberry Mousse with croquantine flakes, Hardin "Fruit Garden" with guyabano ganache and Carabao mango pâte de fruit, and the signature Vanilla Fromage Blanc Cake with honey tuile.
What you will learn & Be Exposed to: Vintana · Filipino & Asian Café
Regional Filipino cuisine at resort standard: Preparing Oxtail Kare-Kare with thick peanut sauce and banana blossom, Pork Sisig on a sizzling plate with calamansi and raw egg, Lechon Kawali with liver sauce, Bulalo simmered beef shank broth, and the Fiesta Platter with spiny lobster, shrimps, mussels, scallops, squid, pork and chicken barbeque, and Inasal.
Multi-cuisine Asian cookery: Hainan Chicken Rice with classic condiment set, Massaman Curry with confit duck leg and charred pineapple, Nyonya Chicken Curry, Prawn Pad Thai, Korean Bibimbap, Seafood Laksa with Malaysian-style coconut broth, Braised Beef Noodle Soup, and Wok-Fried Chinese Black Pepper Beef.
Indian subcontinent dishes: Butter Chicken (Murgh Makhani) with basmati and naan, Palak Paneer with spinach gravy, and Aloo Gobi. Developing an understanding of spice layering, naan bread production, and basmati rice technique alongside Filipino and Southeast Asian preparation methods.
Asian café desserts: Matcha Tea Tiramisu, Summer Pavlova, Halo-Halo, Sea Salt Caramel Brownie, Buko Tart, and Passion Fruit Cheesecake, each representing a distinct technique and flavour profile from across the region.
What you will learn & Be Exposed to: Cielo · Poolside international restaurant & bar
Napoli style pizza production: Hand stretching and topping Bufalina Margherita, Quattro Formaggi (Scamorza, Mozzarella, Parmesan, Gorgonzola), Guanciale Bianco with mascarpone, Crema di Gamberi with prawn cream, Capricciosa, and gluten-free options, managing oven temperature and timing for consistent results at volume.
Italian pasta from scratch: Squid Ink Spaghetti Allo Scoglio with clams, mussels, scallops, shrimps and squid rings; Spaghetti Carbonara with guanciale; Linguine alle Vongole; Three Cheese Baked Gnocchi with spinach; and Fusilli al Pesto with homemade pesto and pine nuts.
Open grill and poolside service: Executing Australian Lamb Chops, Chargrilled Hanger Steak, Spicy Korean BBQ Short Ribs, Grilled Octopus with lemon and oregano, Butterflied Garlic Lemon King Prawns, Grilled Yellowfin Tuna, and the Cielo Grilled Seafood Platter (half ocean lobster, squid, scallops, octopus, prawns, fish fillet) for 2–3 persons, managing simultaneous grill orders at resort volume.
Poke bowls and casual dining at scale: Assembling the Shangri-La, Spicy Shrimps, and Teriyaki Chicken poke bowls with precision ratios for a fast paced poolside environment where consistency across high cover counts is the primary challenge.
What you will learn & Be Exposed to: Sirena · Beachfront seafood & grill
Premium seafood fabrication and live service: Preparing the Sirena Seafood Tower for two (lobster, prawns, barramundi, grouper, mussels, clams, octopus, squid), Miso-Glazed Cod with wasabi mashed potato, Salted Egg Mud Crab, Palawan Rock Lobster Sizzler with thermidor sauce, and Grilled Snapper "Pla Sam Rod" with tamarind and palm sugar.
Oyster and caviar service: Shucking and presenting Gallagher Irish Premium Oysters (70–90mm and 170–200mm Jumbo) in three styles: fresh with Pinoy style vinaigrette, Baked Spicy with gochujang and lime, and Grilled with jicama salsa and pickled jalapeño; alongside Kaviari Oscietra Prestige caviar service with blinis.
Cold starter and raw fish techniques: Hamachi Tataki with jalapeño dressing, Spicy Tuna Tartare with orange ponzu and crispy nori, Homemade Smoked Salmon with pomegranate salsa and salmon roe, Crab Salad with cucumber gel and avocado purée, and the signature Kilawin (king mackerel, calamansi, coconut milk).
Beachfront plated desserts and pastry: Malagos Chocolate Paris Brest with praline cream, Pandan Kesong Puti Cheesecake using local white cheese, White Chocolate Tart with homemade coconut ice cream, and the signature Boracay Banana Pie with salted caramel and banana passion fruit sorbet.
Certificate in Pastry & Baking · Dedicated Pastry Placement
La Flamme Bleue Certificate in Pastry & Baking graduates have access to a dedicated pastry OJT placement within Shangri-La Boracay's pastry kitchen. Working across the resort's four outlets producing plated desserts, pastry components, afternoon tea items, and banquet confectionery. This is a rare opportunity for pastry specialists to train in a full resort pastry operation, developing skills that are directly transferable to five-star hotel bakeshops across Asia.
At 1,000 hours, the Shangri-La placement is the longest of all three primary partner placements providing unmatched depth of experience in a single world class environment.
Note: Availability is subject to Hotel operations, this placement is also available to Diploma students wanting to specialize in the field.
Resort career pathways
Five-star island resorts represent one of the most sought after career destinations for young chefs. The skills and experience gained at Shangri-La Boracay open doors to resort properties across Thailand, Maldives, Bali, and beyond.
1,000 hours · Single outlet depth
Unlike rotation placements, students spend all 1,000 hours in a single outlet, developing the kind of station ownership, speed, and institutional knowledge that turns a training placement into a job offer.
The Process
How OJT Placements work
Placements at a Tier 1 partner is earned, not guaranteed. This is what makes it meaningful on a CV, the following details what is expected and how we will support you to ensure you are able to make the most of this once in a lifetime opportunity.
1.
Academic Performance
Your performance across all 91 modules in Terms 1 through to 4 determines eligibility for Tier 1 placement. Attendance, professionalism, and kitchen discipline are assessed continuously. It is not about being the best in class but by demonstrating that you have the work ethic and desire to learn.
2.
Partner Interview
Eligible students undergo a formal interview with the host establishment. Exactly the same process as a professional job application. We provide assistance in resume creation as well as Interview preparation to ensure that you are able to present your most confident self during the interview process. To prepare you for real world hiring.
3.
200 hours local OJT
All students complete 200 hours locally in Tuguegarao, building confidence and kitchen readiness before entering a partner establishment. This applies to all students whether in a Tier 1 property with our other partner hotels and restaurants.
4.
600 hours partner OJT
The final 600 hours are spent embedded in the brigade of your partner establishment. Outstanding students may receive a full-time offer upon completion. Placement is not guaranteed and is subject to the partners assessment of your performance as well as there own HR requirements.
Alumni outcomes
Where our graduates work
From Michelin rated kitchens in Manila to restaurants in Australia and Dubai, our Alumni network of placements is global.
They have also demonstrated a significant Entrepreneurial spirit with our recent Alumni study showing 10% of all our graduates have started their own businesses.