The taste of authentic, artisan gelato is difficult to beat. Produced in any number of flavours and used as both a stand alone dish or as an accompaniment to other desserts on a menu, artisan gelato is a real showstopper for chefs and customers alike. Now, thanks to Carpigiani, the world’s leading gelato and sorbet equipment manufacturer, chefs across the industry can take part in a free of charge, one day course, taking a closer look into the production of delicious, artisan gelato products.
The inaugural running of the ‘Chef Gelato University’ course, which will take elements of the ever-popular gelato university programme, run in locations around the world by the manufacturer, will be held at Carpigiani’s Development Kitchen in Park Royal, London on Monday, 18th April, 2016. Held between 10:30–14:30, the course will be split into 4 x 1 hr modules, will include refreshments and a light lunch and each chef will receive an exclusive goody bag to take away.
The course will be led by Gary Ingram, a ‘Gelato Master’ with over 25 years of experience in the industry. Covering 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 & single portion Desserts’.
Tailored to suit the needs and demands of chefs across the industry, 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.
Aimed at chefs in all types of foodservice establishments, Paul Ingram, Managing Director of Carpigiani UK comments:
“We’ve been running the Carpigiani Gelato University programme in the UK for many years. An introduction to the process behind producing gelato and sorbet, the programme takes the highlight from the intensive course, which is run from the Carpigiani headquarters in Bologna, Italy.
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. 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 course on Monday, 18th April, will be the first of four one-day courses planned this year. Free to attend, chefs simply need to register in advance by calling 01432 346 018 or email [email protected]. The course has limited availability. Chefs will receive a confirmation of their place by return email prior to attending, detailing further information including location and further timings. To find out more about the products and services offered by Carpigiani UK, please visit www.carpigiani.co.uk.
