Carpigiani brings gelato-making to kitchens with free training course

Carpigiani Gelato University

Ice cream equipment manufacturer Carpigiani is bringing its gelato university course to the UK, giving chefs the opportunity to swot up on the latest dessert dishes at no cost.

The inaugural UK ‘Chef Gelato University’ course will take elements of the gelato university programme offered at Carpigiani’s HQ in Bologna, Italy, and provide operators with the lowdown on producing artisan gelato.

It will be held at Carpigiani’s Development Kitchen in Park Royal, London, on Monday 18 April, 2016 between 10:30am and 2:30pm.

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The course will be split into four one-hour modules and will include refreshments and a light lunch. Attendees will be taught by Gary Ingram, a ‘Gelato Master’ with over 25 years of experience in the industry.

He will cover topics such as ‘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 & single portion Desserts’.

Paul Ingram, managing director of Carpigiani UK, said 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 significant profit opportunities that can be achieved, especially when compared against purchasing ready-made alternatives.

“Our experienced team has designed this new ‘Chef Gelato University’ course, to provide a comprehensive overview of authentic, artisan gelato production in a kitchen environment,” he said.

“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.”

The April course is the first of four one-day courses planned this year. Chefs need to register in advance by emailing

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Andrew Seymour

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