For the new academic year of 2017/2018, the "Gelato for Restaurant Chefs" course is ready. The first date is November 2nd and 3rd.
26 September 2016 – Few know that gelato was born at the table of kings and nobles during the Renaissance and that it was not until the twentieth century that it became a street food. The Carpigiani Gelato University is ready to bring gelato back to the dining room with its new courses on “Gelato for Restaurant Chefs”. The program, based in Italy, lasts two days and is designed for chefs and pastry chefs willing to learn the art of gelato making and add an extra touch to their menus. The first available date is November 2nd and 3rd, 2017, at the Anzola dell’Emilia, Bologna, headquarters.
Carpigiani Gelato University instructors will reveal the secrets of gourmet gelato and propose unique ideas for ceremonies, events and banquets.
“After inaugurating the Foodservice Professionals headquarters in London, we have chosen to offer courses for professional chefs in the Italian campus as well,” says Kaori Ito, Carpigiani Gelato University director.
“Gelato has become a creative element on the menu providing the opportunity to experiment with new textures and temperatures as well as proving the skills of the chef and pastry chefs. The advent of high profit and new technology solutions allows to make adequate amount of portions, ideal for catering events and banquets. Another touch of Made in Italy to add to your offer so as to surprise even the most discerning palates.”
For more information please write to firstname.lastname@example.org or call +39 051 6505457.