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3 days Master Class 28, 29 & 30/11/24 with Luis Amado

Intensive Master Class (duration 3 days), November 28th, 29th & 30th, 2024 (9 AM - 6 PM). Price: 1400 euros. 

In English & Spanish.

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Chef Luis Amado:

• Culinary Management Professor and Department Chair (2016 - Present)   
  Lake Michigan College / Wine and Culinary Education Center. Benton Harbor, MI, USA

-Responsible for the two year curriculum development, kitchen design and equipment implementation for a state of the art culinary education center. My duties include overseeing all aspects of culinary operations and leading the accreditation process for this brand new culinary education center. Developed all training and assessment materials for workforce personal and professional chefs. Teach a variety of courses including online classes. Supervise and mentor adjunct faculty.


• Program Director of Baking and Pastry Arts (2008 - 2016)   
  The Culinary Institute of Michigan at Baker College of Muskegon, MI, USA

- Developing and implementing curriculum for al Baking and Pastry courses.
- Teach a variety of lecture and lab classes, including international cuisine and advanced Garde Manager
- Responsible for all operational planning and budgeting of the Baking and Pastry department


• Culinary Instructor (1998 - 2008)    
  Baker College of Muskegon, MI, USA

- Developed entire curriculum for all Baking and Pastry courses.
- Taught basic and advanced Baking and Pastry courses as well as hot food and Garde Manger courses
- Assisted the program director with report preparation and implementation of school policies
               

• Executive Chef (1997 - 1998)
  Maplecrest Resort & Country Club, Goshen, Indiana USA

-Worked closely with purveyors and farmers in creating diverse seasonal menus as well as daily features
-Supervised and trained employees
-Maintained food costs and labor costs within given budget
-Extensive preparation of fine pastries and specialty desserts
-Organized and conducted private classes for club members


• Executive Chef (1995 - 1997)
  Holiday Inn Hotel (formerly Hilton), Muskegon, MI, USA

-Responsible for all culinary operations and production in a hotel with a $1.5 million annual food service revenue
-Supervised a staff of 24 people

                                   
Executive Pastry Chef (1990 -1995)
Muskegon Country Club, Muskegon, MI, USA

- Responsible for dessert, cakes, tortes and special event sweet tables in a 500+ member private club
- Assisted the Executive Chef in food ordering and filled in for the chef as needed.
- Prepared and served table side desserts, wrote seasonal dessert menus and trained all pantry personnel.


Luis Amado Chocolatier (1998-current)
-Responsible for all aspects of owning and operating a small business with emphasis on high quality pastry work and food styling
-Create cakes and upscale pastry work for select clients in the US and Mexico


PROFESSIONAL CERTIFICATION
• Certified Executive Pastry Chef by the American Culinary Federation for the period ending 2/10/2021


PROFESSIONAL AFFILIATIONS
• Apprentice Chair of the ACF West Michigan Lakeshore Chapter MI122
• Honorable member of the Latin American Chefs and Artist Society since 1998
• Distant learning and Culinary Program Coordinator for University of the Americas Puebla Mexico
• Coach and Advisor for all Baker College Pastry Teams from 1998 - 2016   
• Baking and Pastry Judge for VICA competitions and SKILL USA Baking competitions
• Culinary Advisor for The Mexican Chefs Federation
• Recipe developer and food stylist for Lea & Perrins Corporation USA
• Seminar and class presenter for numerous national and International audiences, including ACF members
• Culinary consultant for Hotels, Private Clubs and Specialty Dessert Firms in USA, Mexico and Spain
• Recipe developer and food stylist for Lea and Perrins Corporation and Revol China of France
• Private chef consultant and trainer for Pueblo Bonito Ocean Front Resorts , Los Cabos Mexico
• Private chef consultant for Four Winds Casino Resort, New Buffalo MI. USA

In this chocolate class, chef Luis Amado will teach: 

New techniques, new concepts in moulds and home made chocolates.

Cleaning and mould preparation.

Mould decoration with airbrush, tape and brushes.

Different finishes, textures, flavors and colours to achieve a unique experience....

You will discover his most recent techniques in decoration, moulds painting and textures

Preparation of fillings with multiple textures.

Vegan ganaches, introduction

Creation of chocolate bars with his different style and his own interpretation of chocolate.

At the end of the class all the CHOCOLATES will be distributed between all the participants.

Academy address:

International Pastry Academy “El món dolç de Claudia”

Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)

08902 – Hospitalet de Llobregat – Barcelona

The price of the master class includes:

Materials 

Translator English - Spanish

Direct and personal supervision of the chef

Certificate of attendance 

1 hour for lunch (food not included in the price)

** The course will take place with a minimum of 8 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.

To confirm the reservation, please issue the payment of 1400 euros with credit card. Please indicate your full name (will be the name that will appear on the diploma).

Cancellation policy: 

By the academy: if the course is canceled by the academy, the student will receive a refund of the amount paid by him/her to date. 

By students: there is no possibility of refund if the student cancels his/her attendance.

In case of postponing the course's date, the participants will have the option to accept the new date or choose another course from the academy’s calendar. No refunds will be made.

In no case the academy will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).

All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the minimum number of students.

Important:

-The money paid is valid only for the date of the course and is not refundable. 

-The reserved space is not transferable to another person if you can not attend the course. 

-It is not allowed to take pictures of the step by step in class. The participants can take photos for personal use.

-It is not allowed to film the class.

-The fact of attending the above courses PROVIDES NO rights to the content and identical reproduction thereof without permission from the chef.

-The participants read these instructions and the conditions described above and are understood as accepted once payment is made.

-People who need accomodation, can contact Hotel Porta Fira **** Superior (reservas.portafira@hsantos.es) & Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es).