Teach a class

We are looking for chefs, culinary educators and gastronomy professionals with proven experience, who enjoy sharing their knowledge in a clear, respectful and friendly manner.

We are not an open platform: each class and each instructor is carefully selected.

We value both knowledge and attitude. We're not interested in a rigid, intimidating, or condescending approach. Our space is designed for people curious about food who want to learn, enjoy themselves, and have a good time—not to train "future celebrity chefs."

For us, it's essential that every student feels comfortable, welcome, and free to ask anything. There are no "stupid" questions here: curiosity is an essential part of learning.

We don't care about status, popularity, or ego. We're looking for passionate, kind, and generous people who love to cook, eat, and talk about food, and who know how to create a warm and welcoming environment for everyone.

What do we mean by instructor?

For us, an instructor is someone with real-world knowledge and experience in the culinary field who enjoys sharing what they know. We look for chefs, cooks, mixologists, and specialists in ingredients, techniques, or culinary traditions—people who know what they're talking about and have an open attitude and a genuine desire to teach.

We value those who share their knowledge in a friendly way, without rigidity or airs of superiority, and who make everyone feel welcome in the kitchen, regardless of their skill level.

Professional expectations

We want each instructor to work from a common base of professionalism and care:

• Punctuality and respect for established schedules
• Prior preparation and mastery of the content to be taught
• Order, cleanliness and good hygiene practices in the kitchen
• Respectful and friendly treatment of students, equipment and space
• Ability to guide with clarity, calmness and attention
• Openness to dialogue and questions, without judgment or intimidating attitudes
• Responsibility in the use of ingredients, utensils and equipment

Our classes are designed as fun and educational experiences, focusing on cuisines and culinary traditions from around the world. They are practical, accessible, and welcoming, designed for food enthusiasts of all levels—not as formal training programs.

We work from a defined base of class formats, recipes and structure, but we are open to collaborating with experienced culinary professionals to refine menus, techniques and final concepts.

We value well-structured classes with clear objectives and a genuine intention to share knowledge. We do not accept impromptu sessions or content designed primarily for promotional purposes.

Proposals must include a clear description of the content, learning objectives, the profile of the instructor with relevant experience, the format and duration of the class, as well as the technical or logistical requirements.

It is also necessary to indicate the expected skill level of the participants and the maximum recommended number of attendees.

Each proposal is evaluated internally based on its alignment with Almacena's values, the quality of the content, the instructor's experience, and operational feasibility.

This process takes time. Not all proposals receive an immediate response, and not all are accepted. We seek consistency, not quantity.

If a proposal is approved, we invite the instructor to a pre-class session. This allows us to review the content, pacing, materials, and tools together, ensuring everything is clear and aligned.

The session is designed as a calm and supportive space: a time to ask questions, fine-tune details, and practice with confidence before the class. The goal is for everything to run smoothly on the day of the event and for the experience to be positive and comfortable for everyone.

To submit a proposal, write to info@almacenamx.com with the subject Class Proposal and include all the information in a single email.

Almacena reserves the right to accept or decline proposals without further justification.