Carpigiani sets kick-off date for first gelato course aimed at chefs

Carpigiani

Carpigiani has set the date for its first ever gelato course for chefs in the foodservice industry after completing the set-up of a state-of-the-art development kitchen in London that will form a key part of its ‘Gelato University’ offering. 

Bookings are now being taken for the inaugural event, covering module one of the Foodservice Professionals course, on Monday 27th November between 9am and 4pm.

The exclusive course will be led by Carpigiani UK’s training and development chef, Michele Stanco, who formerly headed the pastry team at Heston Blumenthal’s, three-Michelin-star, Fat Duck restaurant in Bray.

The first module is aimed at professional chefs with an interest in learning more about the theory and practice of authentic artisan gelato and sorbet.

Up to nine participants will take part in the course that looks to give insight into gelato for restaurant menus and investigate the science behind achieving consistent, professional desserts, through theoretical and practical training throughout the day.

Chefs will be able to expand their knowledge by learning about the common pitfalls of gelato making, helping them to understand in greater depth the role that fats, stabilisers and sugars have in the creation of high quality gelato and sorbet.

Stanco said: “We will teach [chefs] the technical skills to incorporate gelato into a menu as a key ingredient instead of just a side, helping you to build gelato or sorbet into a multi-textured dessert expected of an a la carte menu. We will problem-solve throughout the day – teaching [chefs] the principles of gelato making so [they] can experiment, learn the rules, before [they] choose to break them, because after all, that’s where the magic happens!”

Module one of the Foodservice Professionals Course costs £225 per person.

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One Comment;

  1. Alistair Norburn said:

    How business evolves. In the mid 70s I sold 38 Carpigiani soft machines to a newsagents chain in the South of England, After getting the order, my SD said “well you had better go off to Italy and find out how to sell more! “So off I went to Bologna and had a great week at Carpigiani. They ran their courses according to your language so I had people from Australia, Sweden, Greece, Brazil and others too. First demo was fresh pear sorbet. Take quantity of pears, peel, core and dice Put through blender, into the machine and there you have made pear sorbet with no additives. Beautiful end result and opener for a brilliant week, Memories of a time in my history that lives on till today!

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