Last few spaces remain for free Carpigiani Chef Gelato University day

Carpigiani  UK

Carpigiani UK

Standard Supplier 15th April 2016
Carpigiani  UK

Carpigiani UK

Standard Supplier

Last few spaces remain for free Carpigiani Chef Gelato University day

Having announced the launch of brand new, dedicated chef gelato university course just last month, Carpigiani is urging chefs across the industry to sign up now for one of the few remaining places on the free one day course held in London on Monday.

The course, aimed at those looking to produce delicious, fresh, artisan gelato or understand more about the growing trends in menu items such as gelato cakes, single portion desserts and gelato on a stick, as well as examining the significant profit opportunities from gelato, is free of charge and takes place on Monday 18th April 2016 between 10:30-14:30 at Carpigiani UK’s brand new Development Kitchen in Park Royal, London.

Split into 4 x 1 hr modules, ‘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’, the course will be led by Gary Ingram, a ‘Gelato Master’ with over 25 years of experience in the industry.

Free to attend, the day will include refreshments, a light lunch and each chef will receive an exclusive goody bag to take away. With just a limited number of spaces now available, those interested in attending Monday’s event, which is the first of four planned in 2016, simply need to register by calling 01432 346 018 or emailing [email protected]. Chefs will receive a confirmation of their place by return email prior to attending, detailing further information including location and timings.

To find out more about the products and services offered by Carpigiani UK, please visit www.carpigiani.co.uk.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.