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Son of a pastry-chef and pastry-chef himself, Alessandro is heir to a long-standing tradition of pastry-making in Turin, Italy.He is specialised in naturally leavened pastry, mignon pastry, chocolate ...

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Consultant and experienced trainer in business reorganization, negotiation, marketing strategies, coaching and in decision-making.He is partner and managing director in Risorsa Uomo. Partner in Neoexp...

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Gelato chef from Bologna, she born in a Gelato artisan family, Alice Vignoli works in Carpigiani since 2006. Alice does courses in Italian, English, French and Spanish. In  2010  she publish...

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Passionate about art as the highest expression of feelings came up for years to his sweet expression par excellence: the pastry!Thanks to important work experience in Spain at some of the greatest mas...

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Ariel Segesser is responsible for the technical area, demonstrator and collaborator of reserch and development department in many culinary society in Italy. He arranges consultations and courses about...

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As son of a Pastry chef in Holland, Bas has always been surrounded by sweets. As a teenager he had a summer job in a Gelateria in his hometown. This made him realize that he wanted make Gelato his pro...

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He started with some work experiences in famous Italian restaurants, but later decided to follow his passion for pastry-making and deepened frozen confectionery, chocolate making and rising.After an e...

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She comes from a renowned family of gelato chefs, one of the pioneers who first started their business in Vienna.She collaborates with some sector magazines and she has published some valued articles ...

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After classical studies and a degree in Geology, Francesco Giordano begins his career as a chef and soon reaches the top in the sector.Chef, pastry chef, chocolate master and gelatiere, he makes his e...

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Francesco Boccia began as a pastry chef and then he decided to specialize as a chocolatier . Although his young age , he has a rich palmares of prizes  among the most prestigious ones, like the p...

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Instructor at Carpigiani Gelato University in Brazil, Frederico Samora is a gelato and pastry chef of Italian and Spanish origins. He has developed his family’s traditional recipes since 1991, w...

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Gabriele Maggiorelli, teacher at Carpigiani Gelato University, has worked in the gelato sector for 25 years.He works as a consultant for new gelato shops openings throughout the world. He is as well ...

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Gianpaolo comes from the province of Lecco and he is an established food technologist specialized in frozen dessert science and technology. He has collaborated with Carpigiani as managing director o...

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Gunter Single is a pastry and gelato chef. After many years as pastry chef in one of the most important pastry shops in Germany, he has opened his own Gelateria in 1998. Today he is a Carpigiani Gelat...

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Graduate chef and pastry chef in Colombia Juan Buitrago has been collaborating for years with ArteGel Italian as official chef. In recent years he has learned all the secrets of Italian gelato and con...

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He is from Padua, Italy. After a work experience in Spain and France, he opened Pasticceria Marisa (Marisa Pastry-shop).He is a member of the Italian Maestri Pasticceri (pastry-chefs) Academy.Among th...

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Luciano Ferrari has worked in the frozen dessert business for about 30 years. He ran his own gelateria in Italy and later a wholesale gelato business abroad. Luciano has spent a significant number of ...

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He has owned Gelateria Perrucci in Cerignola (Foggia, Italy) since 1961 and has a great experience in soft gelato.He has worked with Carpigiani equipment since 1973. He graduated in Gelato Science an...

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Makoto has Japanese origins. She started her professional experience in the laboratory of a famous gelato shop in Rome. After the experience as a teacher at Carpigiani Gelato University Japan, she has...

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Graduated at the University of Venice, Italy, with distinction, he is architect, interior designer and designer.He deals with the international retail industry at highest levels and brought about lots...

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Passionate gelato chef, he’s handling the family’s gelato laboratory since more than 15 years. Always in constant updating, he’s managing his two gelato shops in the historic city of...

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Palmiro Bruschi is from Sansepolcro (AR), Italy. He specialised in the sector, combining pastry products, chocolate products and crêperie to gelato products, always following the rules of quali...

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Ambassador of Sicilian pastry-making in Italy, Roberto has gained his fieldwork experience, anyway, as he has run his own pastry-shop in Caltanissetta since 1975.In the last few years he has worked wi...

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He has followed his father's footsteps and carried on a family tradition, adding some creativity and imagination, thanks to his passion for the gelato art and his ongoing training in Science of Nutrit...

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New generation gelatiere, he runs his own gelato shop, "Al settimo cielo", in Medicina (BO). He has collaborated with Carpigiani Gelato University for many years as a teacher, both in Ita...

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A third generation pastry chef of a renowned pastry shop in Verona. Diverse international experiences.  Collaborates with numerous Gelato and Pastry shops as demonstrator and consulultant.  

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