High Profitability Desserts: A Gelato Course for Casual Dining
A six-hour Foodservice Professionals course showing restaurant owners and chefs how artisan gelato can raise the profitability of a dessert menu.
Sales & service 0508 625 677
Day 1 July 2019
Gelato in Fine Dining: A Tailor-Made Course for Chefs
A tailor-made Foodservice Professionals course for executive chefs and pastry chefs on recipes, operations and economics of adding artisan gelato to fine dining.
Davide Oldani on Gelato as a Balance of Opposites
Chef Davide Oldani uses gelato as a cold sauce to balance contrasts on the plate, and says batch freezing is what makes it true Italian gelato.
Massimo Bottura on Using Gelato to Fight Food Waste
Massimo Bottura says Carpigiani machines help Food for Soul kitchens turn surplus dairy, fruit and vegetables into sweet and savoury sorbets and gelatos.
Carpigiani at Food & Hotel Thailand 2019: Gelato Workshops
Carpigiani took part in Food & Hotel Thailand 2019 at BITEC Bangkok from 4 to 7 September, with gelato workshops and the Gelato Festival Challenge Thailand.