World’s first gelato programme for commercial kitchen operations will be in London

Carpigiani gelato

Carpigiani has launched a formal UK-based education programme that will teach foodservice professionals how to produce artisan gelato from their kitchens in what is a world-first for the business.

The Ali Group brand already runs a Gelato University and Gelato Pastry University Programme worldwide, but these are typically aimed at gelato retailers and start-ups.

The UK programme will specifically target those working in commercial kitchens, where the company’s own research has highlighted a lack of knowledge around true gelato production and the ways it can be incorporated into a menu.

At a special press launch on Friday night, Carpigiani officials said they are expecting chefs from across the globe to visit the new Carpigiani Development Centre at London’s Park Royal, where a training kitchen is being reconfigured ahead of the first courses starting in October. Individual gelato stations will encourage practical learning alongside theory.

Although chefs and kitchen professionals have been able to attend gelato courses up to now, Carpigiani bosses said the type of questions they asked and the information they required meant a dedicated programme was required.

“This launch represents a step towards new paths, providing a unique training programme, with a mission to combine the best traditions of authentic Italian gelato and the best in pastry,” said Andrea Cocchi, CEO of Carpigiani Group. “We are confident that chefs across the industry will be inspired by this new challenge and we are happy and proud to support them by providing an ongoing series of high quality courses.”

The programme consists of three separate one-day courses led by Carpigiani’s UK development chef, Michele Stanco, who formerly headed the pastry team at Heston Blumenthal’s Fat Duck.

Attendees can cherry-pick which of the courses they want to take, allowing them to manage time away from the kitchen. The plan is for them to run on a Monday, which is deemed to be the most convenient day of the week for chefs. Each one will cost £225 to attend.

One course will cover freshly made gelato as a dessert in a restaurant or catering business; the other will teach gelato pastry and novelties; and the third will address gastronomic gelato, including food pairings and fusions.

Paul Ingram, managing director of Carpigiani, said on Friday that foodservice professionals needed to “up their game” when it comes to making gelato and the courses would teach the techniques, ingredients and processes that will allow operators to enhance menus and boost margins.

“With the UK being seen as a culinary centre for excellence by many, we are delighted to launch ‘Foodservice Professionals’, an extension to the internationally-renowned Gelato University programme. It will deliver unique content, evoke creative visions and set building blocks for the conception of some truly exceptional menus.”

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One Comment;

  1. Maria McNevin said:

    Good to see our Adande drawers to the right of the picture… Adande’s incremental control is perfect for getting the exact temperature conditions for gelato… A fantastic initiative from Carpigiani and great to see this in the UK.

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