Chef Luis Amado, CEPC
Department Chair, Baking and Pastry Arts
Chef Amado has directed the Baking and Pastry Arts program at Baker College since 1998. He currently develops the curriculum, teaches classes, and coaches students in pastry competitions at Baker College’s Culinary Institute of Michigan. In the summer months, he travels to Mexico and Latin America to lead workshops and seminars for professional chefs and works as a consultant to universities and Latin American hotels.
A native of Guadalajara, Mexico, Chef Amado moved to the U.S. to study culinary arts at Grand Rapids Community College. After graduating in 1992, he went to Europe to further develop his knowledge of classical European pastry. Two years later, he returned to the U.S. and worked as Executive Pastry Chef and Executive Chef at private country clubs and fine dining restaurants in California, Indiana, and Michigan.
Chef Amado has won more than 17 gold medals and 6 best-of-show awards from prestigious competitions including the 1996 Culinary Olympics in Berlin, Germany, the 2000 National Dessert Competition, many ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and the Puerto Vallarta Chef’s Festival 2003. Additional professional awards include:
- Grand Prize, 2008 Avocados From Mexico Recipe Contest
- Silver Medal, 2008 Cacao Noel and Paris Gourmet™ Great Lakes Regional, Lansing, Michigan
- Top 4 Finalist, 2005 ACF U.S. Culinary Olympic Team, National Culinary Olympic Team Try-Outs
- First Prize, 2004 Worcester Chef Recipe Contest
- Best of Show & Masterpiece, 6 Gold Medals, 2003 Great Lakes Regional Masterpiece
- 2nd Best of Show, 3 Specialty Gold Medals, 2001 Great Lakes Regional Masterpiece
- 2nd Place Best of Show, 3 Gold Medals, 1996 and 1998 Great Lakes Regional Masterpiece, Lansing, Michigan
- Best of Show, Gold Medal with Distinction, 2001 Golden Toque Pastry Chef Competition, Puerto Vallarta, Mexico
- 2nd Best of Show, 3 ACF Gold Medals 1995, 1996 and 1997 ACF Cold Food Salon, Plated Dessert and Showpiece Categories, Detroit, Michigan
Chef Amado’s professional affiliations include:
- Certified Executive Pastry Chef (CEPC) designation from the American Culinary Federation (ACF) in 2000
- Apprentice Chair, ACF West Michigan Lakeshore Chapter MI122
- Honorable Member, Latin American Chefs and Artists Society since 1998
- Distance Learning and Culinary Program Coordinator for University of the Americas, Puebla, Mexico
- Baker College Pastry Team Coach and Advisor since 1999
- Baking and Pastry Judge, Vocational Industrial Clubs of America competitions and SkillsUSA baking competitions
- Head Judge, 2002 Great Lakes Regional Patisfrance Chocolate Competition
- Culinary Advisor, Puerto Vallarta Restaurant and Hotel Association
- Recipe developer and food stylist for Lea & Perrins® and Revol®, Porcelaine, France
- Seminar and class presenter for national and International audiences including ACF members
- Culinary Consultant for hotels, private clubs, and specialty dessert firms in USA, Mexico, and Spain
- Gold Medal, Silver Medal, 1996 International Culinary Olympics, Cold Food Platter, Berlin, Germany
- Top 4 Finalist, 2001 The National Dessert Competition, Los Angeles, California
- ACF Silver Medal, 2001 South Bend ACF Culinary Challenge, Hot Food, Mystery Basket Team, South Bend Indiana
