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  • The new era of gelato pastry starts in japan
Anzola dell'Emilia, 04.12.2015
• The Gelato Pastry University successfully launched its unique training program with the first course for professional pastry chefs, held in Tokyo on Carpigiani Japan's premises

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• Alessandro Racca, internationally renowned Italian Gelato and Pastry Chef and instructor at the Carpigiani Gelato University, leads the teaching team and will be joined by award-winning Japanese Pastry Chefs Shigekatsu Kimura and Hiroyuki Emori

Anzola Emilia, 4 December 2015 – Pastry chefs from the Land of the Rising Sun gathered on November 26 in Tokyo for Gelato Pastry University’s first course, the only training program in the world dedicated to gelato pastry. The event was attended by food journalists who celebrated the start of this brand new project and top-level opinion leaders such as Makoto Kato, President of the Japanese Association of Pastry Chefs.

The teaching team, able to amaze the participants with elaborate and tasty creations, is led by Alessandro Racca, internationally renowned gelato and pastry chef who became the youngest winner of the “Gelato Gold Medal” in 1985. Shigekatsu Kimura and Hiroyuki Emori, award-winning Japanese pastry chefs, complete the talented team. The exhaustive schedule will be released in January 2016, with new courses that are already receiving numerous pre-enrollments.

Structured to perform as a laboratory of ideas focused on high quality, Gelato Pastry University offers participants a high-level curriculum, employing part of Carpigiani Gelato University's methods and objectives. The school is designed to meet the needs of professionals looking to expand their training, and aiming to develop new and creative product lines. There are five different types of courses. Each course lasts 6 hours and focuses on basic gelato making, gelato cakes, French- and Italian-style mignon pastry, pastry shop business and much more. The headquarters are located at the Carpigiani Japan premises. Carpigiani has chosen to place the school in Japan because it is a country where the art of pastry has reached maximum levels of perfection and innovation.

We can only be pleased with the great success of this first course and the warm welcome it has received. The courses at the Gelato Pastry University are run by professional chefs who are already successfully involved in the gelato business”, says Mr. Lorenzo Scrimizzi, President of Carpigiani Japan. “And this is very important because the objectives we want to achieve through this school are the following ones:  to create a “laboratory of ideas”, to propose various business models, to promote the use of professional equipment in the production kitchen as a tool to increase productivity as well as quality and safety of the final product”.
Extra information:
Carpigiani's presence in Japan dates back to 1980, when Carpigiani Japan was founded. Since then, the Japanese subsidiary has offered an intense training program based on CGU's methodologies, featuring around 30 seminars per year, reaching a total of 400 participants per year.

In the photo above: Alessandro Racca, Lorenzo Scrimizzi from Carpigiani Japan, Makoto Kato president of the National Pastry Chef Association, Shigekatsu Kimura, Hiroyuki Emori

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