About the Course
Discover the flavours, ingredients and culinary heritage of Valladolid, Spain, through this special three days masterclass presented by Alimentos de Valladolid.
Led by Chef Miguel Ángel de la Cruz García, each day explores a different theme and selection of dishes; from traditional pastry and regional specialities to contemporary culinary techniques.
Through the use of local products from Valladolid, the chefs will demonstrate how tradition can be preserved, reinterpreted and brought into modern gastronomy.
A unique opportunity for chefs, pastry professionals and culinary students to experience the flavours of Valladolid while discovering new ideas and techniques from Spanish gastronomy.
This masterclass will be covering (to be finalised*)
Eight Classic Spanish Tapas:
Manchego cheese, basil and tomato gel
Roasted onion fritter with mushroom and thyme broth
The plum (lamb pâté and plum preserve)
Dried figs
Boletus cappuccino with toasted pine nut foam
Spanish omelette
Patatas bravas
Prawn Russian salad
Four Tasting Menu Dishes:
Ajoblanco with marinated tuna, grape gel and herbs.
Smoked cauliflower, black garlic and roasted almond cream.
Beef cheek terrine, milk veil and roasted hazelnut cream.
Vegetables and mushrooms pickled with green pine-cone juice.
About Masterchef
Miguel Angel de la Cruz Garcia
Chef Miguel Ángel de la Cruz is one of Spain’s leading voices in contemporary, nature-driven cuisine. Born in Madrid, he is the Executive Chef of La Botica de Matapozuelos, where his distinctive approach has earned the restaurant One Michelin Star and One Michelin Green Star, alongside Two Repsol Suns.
Known as the “Foraging Chef,” Chef Miguel transforms wild plants, herbs, vegetables and ingredients gathered from the landscapes surrounding his restaurant into sophisticated haute cuisine. His commitment to local biodiversity and sustainable gastronomy earned him the title of Spain’s Most Sustainable Chef at Madrid Fusión 2025.
Named Best Chef of Castilla y León, he is also an accomplished author, educator and international speaker, having presented his philosophy and techniques across Europe and Asia. His cuisine celebrates a compelling idea: that extraordinary gastronomy can begin with the ingredients growing right outside our doors.