On The Job Training
On The Job Training
Michelin Guide Listed Placements in Manila
800 hours of real kitchen experience at Michelin guide listed and 5 Star partner establishments, before you even graduate.
200 | 600 | 1000
OJT HOURS
5
TIER 1 PARTNERS
7/21
TIER 1 PARTICIPANTS OFFERED FULL TIME POSITIONS
PLACEMENT
Performance Based
Top tier placements at Michelin guide listed 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 (August 2026) 7 of 21 of our participants at Marriott Hotel Manila, Gordon Ramsay Bar & Grill and Tadhana Makati have been offered full time placements.
Tier 1 Placements
Gordon Ramsay Bar & Grill Philippines
Newport World Resorts, Pasay City 2026 Michelin Guide Listed
MICHELIN GUIDE PHILIPPINES 2026
Gordon Ramsay Bar & Grill Manila is one of the most high profile restaurant openings in Philippine culinary history. Awarded a Michelin guide listing in the 2026 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 guide listed 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
Commis 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
Commis 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 2026 Michelin Guide Listed
TWO MICHELIN GUIDE LISTED RESTAURANTS ON-SITE
Marriott Manila is one of the premier five star properties in the Philippines, home to two Michelin Guide listed 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 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 Guide Listed Restaurants · One Kitchen Training Ground
Marriott Manila houses both Man Ho (Cantonese fine dining, Michelin guide listed) and CRU Steakhouse (western fine dining, Michelin guide listed) 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 Guide listed training environments in a single posting.
The Marriott 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 Commis 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.
Tadhana Manila
Levanto building Jupiter, Bel-Air, Makati
CHEF FRANCES TARIGA
Tadhana is the Philippine restaurant of Chef Frances Tariga, named SPOT.ph Chef of the Year 2025. Her New York restaurant, Tadhanà on Allen Street in the Lower East Side, was listed in the MICHELIN Guide New York within months of opening, included in Condé Nast Traveler's Best New Restaurants in New York City, and covered by The New York Times, Bon Appétit and Good Morning America. Before opening her own restaurants she began her career at the world's first seven star hotel in Dubai, served as private chef to the royal family of the United Arab Emirates, and later cooked for United Nations ambassadors in New York. She has competed on Chopped, Cutthroat Kitchen, Beat Bobby Flay and Top Chef, and won Morimoto's Sushi Master.
The Makati opening menu runs thirteen courses and a four piece sweet selection, taking familiar Filipino dishes such as binatog, kwek kwek, sinuglaw and tocilog and rebuilding them with contemporary fine dining technique. La Flamme Bleue students placed here joined the opening team, which is the rarest placement type in hospitality. Prep lists, station layouts and service sequences were written from nothing rather than inherited. It is also the placement where a student's Filipino heritage becomes a professional asset, because the entire menu is built on regional Philippine ingredients handled at fine dining standard.
What you will learn & Be Exposed to
Tasting menu discipline and plate consistency: Executing a thirteen course sequence from Binatog through to the mignardise selection, where every guest receives the identical plate and a single component failure stops the pass. Mise en place for a fixed menu demands a completely different production discipline from à la carte cookery.
Aerated and foamed garnish work: Truffle Comté espuma for the Binatog corn tortilla, coconut snow, whipped gabi for the Sinigang sa Bayabas, and tinapa mousse for the Tinapay course. Siphon charging, holding temperature, stabiliser ratios, and the timing window before an aerated garnish collapses.
Gels, nata and modern seasoning production: Mulberry gel for the Ensalada, tomato nata and egg yolk jam for the Sinuglaw, miso honey for the Pa-kwan, tocino tare and pinakurat kosho for the Tocilog. Japanese and modernist seasoning methods applied to Philippine flavour profiles, with precise setting agents and controlled acidity.
Raw and acid cured fish technique: Kilaw using sawara with pili nut dressing, suha, olives and kamias, and Sinuglaw pairing wagyu with tomato nata, egg yolk jam and chicken skin. Knife work, curing windows, and the narrow service margin where acid cured fish is correct rather than overcooked by its own marinade.
Luxury ingredient and caviar service: Kaluga caviar with the Ginat-an course of coco custard, blue crab, seafood velouté and squash, and smoked ikura in the Kwek Kwek annatto pie tee cup. Non reactive tools, temperature control, portioning accuracy, and the cost consequence of a single error.
Precision protein cookery across small format proteins: Squab for the Tocilog, Iberico secreto for the Inihaw at Gulay with pickled pakbet vegetables and banana mole, maya maya for the Sinigang sa Bayabas with batuan and kangkong, and blue crab picking for the Ginat-an. Each protein is portioned to tasting menu size, where there is no margin to trim away an error.
Bakery, lamination and pastry components: Laminated tinigib cornbread with dalandan sherry marmalade, spiced lavash for the Ensalada, annatto pie tee cups, sable cookie, choux au craquelin and feuilletine. Students produce pastry components to fine dining tolerance rather than at bakery scale.
Frozen intermezzo and petit four production: Kamias granita with kamias candy and macerated seasonal fruit served as the mid menu palate cleanser, caimito guyabano sorbet with caimito jam and crisp, and a four piece petit four selection covering mango choux au craquelin, maja blanca with latik and sweet corn caramel, turon with banana sponge, feta mousse and langka, and pili mazapan with pili praline.
Training under a chef who took Filipino food to the MICHELIN Guide
Chef Frances Tariga's New York restaurant, Tadhanà, earned a place in the MICHELIN Guide New York selection. She now cooks in Makati, which means La Flamme Bleue students on this placement work directly under a chef whose standards were tested and recognised in one of the most competitive dining cities in the world. For a student from Cagayan Valley, that is a shorter distance to an international kitchen standard than most people assume.
Joining an Opening Brigade
Most interns arrive into a kitchen that already works. At Tadhana, La Flamme Bleue students were placed with the opening team, present while recipes were finalised, stations were designed and service timings were tested against real covers. Students see the reasoning behind a system, not just the finished system. It is the fastest route to understanding why a professional kitchen is built the way it is, and it produces a line on a CV that no established placement can replicate.
Taglish Seafood Steakhouse
Jupiter, Bel-Air, Makati
CHEF FRANCES TARIGA
Taglish is Chef Frances Tariga's seafood steakhouse, opened in August 2026 in the same building as Tadhana Makati and run by the same team. Where Tadhana is a thirteen course tasting menu for a small dining room, Taglish is a full à la carte steakhouse built around a raw bar, an ember grill, an aged beef programme and a made to order lumpia bar. It draws on Manila's dampa seafood markets and neighbourhood ihawans, then applies them to a format normally associated with New York and Chicago.
For a student, the two restaurants together are unusually complete. Tadhana teaches precision and repetition against a fixed menu. Taglish teaches speed, breadth and recovery across a card of more than sixty items where no two consecutive tickets are the same. Very few interns anywhere get both disciplines from one placement relationship.
What you will learn & Be Exposed to
Raw bar and live shellfish handling: Oyster shucking to service speed across Talaba and imported seasonal oysters, Canadian whole lobster, king crab leg, Guimaras crab and prawn, built into seafood towers for two and for the table. Grading, purging, icing, shell presentation, and the food safety discipline that raw shellfish service demands without exception.
Kilaw and crudo production at volume: Hamachi kilaw with citrus milk and jalapeño, eight day dry aged tuna kilaw with calamansi miso emulsion and ponkan, spicy salmon tartare, and eggplant tatare with sumac and sesame. Cure timing, dice consistency, and holding raw fish correctly through a four hour service rather than plating it once for a tasting menu.
Dry ageing and aged protein programmes: Twenty eight day prime ribeye bone in and thirty two day prime porterhouse from Dierendonck in Belgium, cave aged in a two hundred year old room, plus a snow aged wagyu ribeye held thirty two days in a cold chamber using snow as the cooling agent, and an eight day dry aged tuna. Students see ageing as a controlled production process with measurable loss, not a marketing word.
Japanese wagyu by prefecture and portion control: Kumamoto, Akune Gold Loin from Kagoshima, Snow Aged from Niigata, Oita and Sendai from Miyagi, sold by the ounce and offered as a five style flight. Handling product at this price point teaches portioning accuracy, trim discipline and the ability to explain provenance to a guest who is paying for it.
Ember and live fire cookery: The seafood and steak skewer programme covering pugita, barramundi, mackerel, Gensan tuna porterhouse, belly and collar, Atlantic salmon, Canadian lobster and langoustine. Fire management, carryover, resting, and reading a protein by touch rather than by timer.
Butchery and steak portioning across grades: Certified Angus eye of rib, New York strip and rib cap, Irish striploin, Kumamoto tenderloin, Australian tomahawk, Iberico pork rack and whole branzino. Students learn where each cut sits on the animal, why the rib cap is the prized section of the ribeye, and how portion weight drives food cost.
Sauce, emulsion and dressing production: Mustard espuma, aligue mustard, chilli brown butter, calamansi sofrito, saffron mornay, romesco, agrodolce, truffle aioli, Calabrian chilli cream, tamarind brown butter, truffle kabayaki, miso honey and pili gremolata. A steakhouse lives on its sauce station, and this is where most of the daily prep hours go.
Filipino reinterpretation and the lumpia bar: Whipped gabi in place of mashed potato, tocino bacon with local tomato, oxtail humba pot pie with polenta and fried saba, crack salad, charred brussels sprouts with tamarind, and a lumpia bar rolled to order with kilaw, salmon, oxtail and eggplant. Students work on the design question directly, which is how a familiar Filipino dish earns a place on a fine dining card without being flattened into novelty.
Two restaurants, two disciplines
Tadhana and Taglish sit beside each other in the Levanto Building on Jupiter Street, under the same chef and the same management. A student rotating across both moves between the two dominant formats in professional cookery: the fixed tasting menu, where every plate must be identical and the pressure is precision, and the à la carte steakhouse, where the pressure is volume, sequencing and holding standards when sixty covers order sixty different things. Most chefs take years to work in both. This partnership offers them in one placement.
Gladys Mina
Commis Chef, Taglish Seafood Steakhouse
Batch 20 | Age 18
"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."
Ian Dain Sambrano
Commis Chef, Taglish Seafood Steakhouse
Batch 20 | Age 27
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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 their own HR requirements.
Alumni outcomes
Where our graduates work
From Michelin guide listed 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.
Twenty one students have completed or are completing Tier 1 placements at Gordon Ramsay Bar and Grill, Marriott Hotel Manila and Tadhana Makati. Seven of those twenty one have received full time employment offers, several before finishing their training hours. From Batch 18, two students were hired directly into the Gordon Ramsay Bar and Grill kitchen team and one into the pastry team at Marriott Hotel Manila. From Batch 19, a student placed at Gordon Ramsay Bar and Grill received a full time offer before completing his hours. Batch 20 students are currently placed with the opening teams at Tadhana Makati and Idiot Sandwich BGC. Figures current at August 2026.
OJT Placement Questions Answered
Where do La Flamme Bleue students do their OJT?
La Flamme Bleue students are placed with partner establishments including Gordon Ramsay Bar & Grill Philippines, selected in the MICHELIN Guide Manila and Environs & Cebu 2026 and located at Marriott Hotel Manila, Marriott Hotel Manila itself, Shangri-La Boracay, and Tadhana and Taglish Seafood Steakhouse on Jupiter Street, Makati. Placement is performance based and requires a successful interview with the host establishment.
How many OJT hours do La Flamme Bleue students complete?
Diploma students complete 800 hours of on the job training, being 200 hours locally in Tuguegarao and 600 hours at a partner establishment. Students assigned to Shangri-La Boracay complete a longer 1,000 hour placement embedded within a single dining outlet.
Can Certificate in Pastry and Baking students get an OJT placement?
Yes. Certificate in Pastry and Baking graduates have a dedicated pastry kitchen placement available at Shangri-La Boracay, working across the resort pastry operation producing plated desserts, pastry components, afternoon tea items and banquet confectionery. Placement is subject to availability.
Can students get full time jobs from their OJT placement?
Yes. Outstanding performers may receive full time employment offers from the host establishment at the conclusion of their OJT. Precious Pascual and Ronald Garceron of Batch 18 were both offered Commis Chef positions at Gordon Ramsay Bar & Grill Philippines, and Ian Dain Sambrano and Gladys Mina of Batch 20 were both offered Commis Chef positions at Taglish Seafood Steakhouse. As of August 2026, seven of twenty one Tier 1 participants have received full time offers.
Is OJT placement at a partner establishment guaranteed?
No. Placement at a partner establishment is earned through academic performance across the full curriculum and a successful interview with the host company, mirroring a real professional hiring process. Students who do not qualify for a partner placement complete their OJT at a local Tuguegarao establishment.