Choosing maison bleu to learn about baking and pastry is the right place for me. All chef with years of experience in hospitality will guide and help you from the basics.”
Meni Andani
Lapate Patisserie.id
The best part is when it surprises you with how much you have grown in the period of weeks at Maison Bleu
Calvin Wijaya
Owner of Ayam Pusaka Abadi
Truly amazing experience with Maison Bleu. You'll be surprise how much you could grow here before you know it.
Clarissa Leoni
Owner of Makn.id
Fantastic! I had the opportunity to learn all the basics & important fundamentals of Culinary here and it was great experience for me. Chefs, Staffs are very professional and the facilities are sophisticated too! I recommended The Maison Bleu Center of Culinary Art to everyone who wants to learn about Culinary with Wonderful experience.
Resti Ratna dewi
Owner of Myfoodbyresti
Maison Bleu is the right place to learn about basic Baking and Pastry. Chef Hendry, who has over 15 years of experience in hospitality, will guide and help you to thrive during and even after your learning period in Maison Bleu. Overall, I am glad to have an experience learning here!
Irene Tjawinoto
Owner of Casilla Marron
Yang paling menarik dari Maison bleu aku merasa seperti keluarga dari teman teman yang saling support, para professional chef yang mengajarkan aku secara details and full of patience. Bagi ku ini adalah pelajaran yang berharga, dari Maison bleu aku jadi mengetahui dunia culinary dari berbagai negara.
Maishita Nugroho
Aruma Food
After being a student at Maison Bleu I have created a substantial career in culinary that I never thought was possible. In addition, the teaching style and the curriculum module allowed students to develop in their own creative way.
Ray Adithya
Commis at Marenostrum Jakarta
Never thought that i could cook! Thank you for teaching me on the basics of cooking in a fun and exciting way. All staffs are so kind and helpful. It was never a wrong decision to have my very first cooking class here.
Nadia Abigail
Catering
Maison Bleu was the starting point of my career. I learned the basic technique of French cuisine, the school also gave me the opportunity to carry out an internship program.
Dennis Ray
Commis at Marenostrum Jakarta
