A native of Guadalajara Mexico, Chef Amado began his career at the age of 16 selling churros in the streets of Guadalajara, Mexico. He moved to US to Study culinary arts and Graduated from GRCC in 1992, he then traveled to Europe and worked at Belgium to develop his knowledge of classical European Pastry and chocolate.
He returned to US in 1994 and worked as Executive Pastry Chef and Executive Chef of Private country clubs and fine dining restaurants throughout California, Indiana and Michigan, Since 2016 he has been directing the Baking and Pastry Arts Program at Lake Michigan College MI, where de develops curriculum, teaches classes and coaches students for national and international competitions. He owns Luis Amado Chocolate Academy in Stevensville, Michigan where he offers personalized and small group chocolate classes to students from around the globe. His work has been featured in numerous magazines including The ACF National Culinary Review, Revista Dulcypass and So Good Magazine.
Chef Amado is very passionate about competitions, he has more than 22 gold medals and 6 best of shows awards from highly recognized competitions including the “1996 culinary Olympics “ in Berlin Germany, The 2000 National Dessert Competition, Numerous ACF Approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and most recently the 2017 AUI Chocolate Cup in Washington DC.
In the summer months, he travels to Europe, The Middle East and Latin America to teach workshops and seminars to professional chefs and serious chocolate enthusiasts. He is currently developing curricula for the new Associate’s Degree in Chocolate and Confections Arts for Lake Michigan College in Benton Harbor Michigan.
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The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
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New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit our website.
The PreGel America International Training Centers are the foremost culinary educational facilities for aspiring specialty dessert chefs. Located in prominent cities notorious for their excellent culinary innovation, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unparalleled ingredients, superior equipment, and unequalled training and guidance. Our thorough curricula are built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate, and more – are specifically designed to provide both classroom learning and hands-on instruction. Our classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.
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The Culinary Institute LENOTRE (CIL) in Houston, Texas, is the only French –owned culinary school in the US and was recently named the #1 Culinary School in America by Niche.com. Offering 7 programs in Culinary Arts, Baking & Pastry, and Hotel/ Restaurant Management (four Elite Diploma Programs and three Associate Degree programs) CIL trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality professionals.
The future of food is taking shape on the campuses of Johnson & Wales University. At JWU we study the creative arts of the kitchen, the impact of sustainable food systems, the health benefits of a nutritious diet, and the growth of innovation and technology in our culinary practice. Food as an integral part of our culture.
Standing on the shoulders of our worldwide reputation, JWU is revolutionizing culinary education, preparing students to become a new generation of leaders in global, food-related industries, study, and research. With food at its core, JWU’s curriculum is built to examine and shape this complex human ecosystem.
For more information, visit our website.
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