Carpigiani brings in the ‘gelato masters’ to show off its kit

Ice cream machine giant Carpigiani will be entertaining visitors with live chef demonstrations from ‘true gelato connoisseurs’ at its stand during Hotelympia.

A panel comprising of top chefs, expert ‘gelato masters’ from around the world and those with decades of experience within the ice cream industry, will be offering a wealth of knowledge and expertise during the sessions. Visitors will also be given the opportunity to ask the experts any questions they have.

Winner of the National Chef of the Year 2016, sous chef Larry Jayasekara from Gordon Ramsay’s Michelin-starred restaurant Pétrus, will be on stage on Tuesday and Wednesday at 12.30pm. He will be demonstrating the chocolate cremaux and roasted pear dessert from his award winning three course menu for which he was awarded the Chef of the year accolade at the Restaurant Show 2015.

Joining him on the stage will be Guy Betteridge, chef at the Gordon Ramsay restaurant Bread Street Kitchen, who will be making brown bread and butter soft serve ice cream – a dish that was created and launched at the Bread Street Kitchen at Dubai’s Atlantis Palm resort.

Paolo Rivieccio, gelato chef at Snowflake Luxury Gelato, will be producing raspberry sorbet every day at 2.30pm, giving visitors the chance to indulge in the delicious sorbet that won the prestigious Great Taste Supreme Champion award at the Great Taste Awards 2014.

On Thursday at 12.30pm Josh Eggleton, chef-patron of Michelin-starred The Pony & Trap, will be on the Carpigiani stand on Thursday producing a special recipe. Eggleton has previously worked with some of the finest chefs in the world from restaurants such as Sicily’s il Mulinazzo, the New York Institution, Chanterelle and the 3 Michelin starred French Laundry of California.

Every hour throughout the four day show, Arianna Silva, an experienced instructor from Carpigiani’s very own Gelato University (GU) in Bologna, Italy will be giving live daily demonstrations using some of the state of the art equipment from Carpigiani’s extensive portfolio; the Ready, the Mister Art and the Fantastick. Gelato University Bologna was the first ever university dedicated to ice cream.




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