The course, taking place on 27 November at the company's development kitchen in Park Royal, northwest London, is a one-day course in gelato making and plating, designed solely for experienced professional chefs.
It will be led by Carpegiani UK’s trading and development chef and former head pastry chef at Heston Blumenthal’s three-Michelin starred Fat Duck restaurant, Michele Stanco.
“During the day we will help you to understand the many different types of ingredients that can be used to make gelato - assisting you in creating balanced recipes that can be stored and served perfectly every time," said Stanco.
“Learning how to balance virtually any gelato flavour you can think of, so that you won’t be a slave to uninspiring recipes anymore.
“We will teach you the technical skills to incorporate gelato into your menu as a key ingredient instead of just a side, helping you to build gelato or sorbet into a multi-textured dessert expected of an a la carte menu.
“We will problem solve throughout the day – teaching you the principles of gelato making so you can experiment, learn the rules, before you choose to break them, because after all, that’s where the magic happen.”
For more information and to book, click here- www.carpigiani.co.uk