A full year of restaurant mains, written the way a professional kitchen works.
 
Mains, Grains & Greens is the savoury repertoire our chef-instructors teach in the Diploma in Culinary Arts at La Flamme Bleue Center for Culinary Arts, Tuguegarao: 125 entree and side recipes, enough to cover a restaurant service for more than a year. These are standardised professional recipes, not simplified home versions.

What's inside
 
125 recipes across 5 chapters: Fish and Seafood (16), Meats (29), Poultry (14), Starch and Grains (24) and Vegetables (42)
Classics and regional dishes side by side: beef wellington, osso buco milanese, braised beef bourguignonne, beef rendang, chicken tikka masala, kalipaso, lapu lapu en papillote, pasta a la carbonara, pommes macaire and more
Every recipe rated Foundational, Intermediate or Advanced, with prep, cook and total times
A headnote on every dish, numbered method steps, and Chef's Notes on storage, substitution and make-ahead
Weights in grams, volumes in millilitres, temperatures in Celsius and Fahrenheit
A measurement and conversion reference, and a glossary of culinary terms
A fully linked table of contents: tap any recipe to jump straight to it

Who it's for
Culinary students, line cooks building their repertoire, cooks preparing for a step up on the line, and anyone considering the Diploma in Culinary Arts who wants to see the standard before they enrol.

From the teaching team

La Flamme Bleue won the PINASarap Breakfast category at the Philippine Food Expo in 2025 and 2026, back to back. In 2026 our chefs also placed second in Healthy Pasta and in Creative Filipino Dessert Platter, and won the Silver Award in Modern Kapampangan Cuisine at the inaugural One Pampanga Culinary Cup. TESDA-accredited, with more than 390 graduates from the Tuguegarao campus.

Format
Digital download, PDF, A4, 306 pages. Dish images are illustrations of the finished plate.

(This purchase will include access to any future updates and revisions)