Gelato in Fine Dining is a custom course from Foodservice Professionals, the Gelato University specialty school for the restaurant industry. It offers a complete solution for introducing artisan gelato into a fine-dining establishment: recipe development, operations and economics, each adjusted to the needs of the individual business.

Course at a glance

• Who it is for: business owners, executive chefs and pastry chefs of fine-dining kitchens and hospitality venues.
• Format: a 1-to-1 tailor-made course, or group lessons for chef associations or culinary schools.
• Duration: 1 to 2 days, depending on the subjects.
• Location: Gelato University headquarters or satellite campuses, or on site in restaurant or hotel kitchens.

What it covers

Topics are weighted using a pre-course questionnaire so the content matches what each student needs.

• Science of gelato-making: recipe balancing, with a focus on sugars and stabilisers.
• Recipe differentiation according to storage temperature and service method.
• Technology options: production capacity, optimised operations, space, energy consumption and ease of use.
• Operations: production planning, storage, temperature control, serving and presentation.
• Economics: food costs and the profitability of plates and desserts.

Featured machines

Students can practise the techniques on these Carpigiani machines, which can be varied on request: Labo 6/9, Labo 8/12, Quartetto, Freeze & Go and Ready 14/20.

Bring it to your business in New Zealand

If you run a restaurant or hotel kitchen, adding gelato can set your dessert menu apart. Majors Group can talk through foodservice equipment and arrange training through Carpigiani Gelato University, while our batch freezers give chefs control of texture and balance.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.