The one day course, which takes place at Carpigiani’s Development Kitchen in Park Royal, London, takes an in-depth look into the production of artisan gelato.
Paul Ingram, Managing Director of Carpigiani UK, said: “We were so delighted with the response to the first ‘Chef Gelato University’ course that we have decided to give chefs another chance to take part in this exclusive opportunity.
“Designed by our dedicated team, the one day course provides 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 will be led by an experienced ‘Gelato Master’ and will cover 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’.