Carpigiani ramps up chef training in Gelato University expansion

Carpigiani gelato unviersity

Following the success of its first dedicated UK ‘Chef’  Gelato University course, Carpigiani is now offering chefs a chance to attend the second Chef GU at its Development Kitchen in Park Royal, London, later this month.

As an exclusive, one-time offer for all chefs who attend the event, Carpigiani will be running a competition to win a one day, off-site free consultation at the location of their choice.

The course will be led by a highly experienced ‘gelato master’ and will cover topics including ‘The Science Behind Gelato + Gelato vs. Ice Cream’, top tips on ‘Balancing a Recipe – White, Yellow and Chocolate Base’, the very best in ‘Fresh Fruit Gelato & Sorbet’ and finally, ‘Gelato on a stick, gelato cakes and single portion desserts’.

Carpigiani says the course will examine the best ingredients and recipes for inclusion on a menu, while also giving an insight into the process of making gelato ‘in-house’ and the profit opportunities that can be achieved, especially when compared with purchasing ready-made alternatives.

Paul Ingram, managing director of Carpigiani UK, commented: “We were so delighted with the response to the first ‘Chef Gelato University’ course that we have decided to give chefs another chance to take part in this exclusive opportunity.

“Designed by our dedicated team, the one-day course provides a comprehensive overview of authentic, artisan gelato production in a kitchen environment. Looking at gelato and sorbet recipe formulation, balancing ingredients, the different bases that can be used and the trend in gelato on a stick, gelato cakes and single portion desserts that is emerging from the continent, the one day course will cover many of the questions raised by chefs throughout the industry.”

Following the inaugural running of the ‘Chef Gelato University’ course earlier this year, the course will take elements of the ever-popular gelato university programme, run by Carpigiani in locations around the world. It will be held from 10.30–14.30 on Monday 24 October and will be split into four one-hour modules.

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