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News, events, recipes and ideas from Majors Group and the world of gelato, soft serve and frozen desserts. Search every story, or filter by topic, region and year.
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On 11 October 2019 Fabrizio Fiorani led a Foodservice Professionals seminar on gelato in fine-dining desserts at the ICI International Culinary Institute in Hong Kong.
At HOST 2019 in Milan, Carpigiani launched ReadyChef and four countertop batch freezers, and introduced Soft Serve Consulting for the premium soft serve trend.
Alessandro Racca led a Carpigiani masterclass at École Ducasse in Paris on 8 October, as part of a partnership with Ducasse Education.
Eleven South African gelato artisans competed in Pretoria on 5 October 2019, and four flavours were selected for the 2020 Africa Final.
Seventeen chefs competed at the Carpigiani Challenge in Toronto, where a Cheese Board gelato and a Pumpkin ice cream took the two titles.
Gelato University’s new Foodservice Professionals school held its first class in Japan on 26 September, showing chefs how gelato can work on a restaurant menu.
Stefano Mosi of MOSI in Victoria, Canada won Gelato Festival America’s first Los Angeles stage with his Seamist sorbetto. Here are the winners and special awards.
At Host Milano 2019 the Carpigiani stand in pavilion 10 hosted a four-day programme of chefs and pastry chefs showing how gelato works in foodservice and pastry.
Gelato Festival announced its first Los Angeles stage at West Hollywood’s Pacific Design Center on 28 and 29 September 2019, with proceeds supporting Project Angel Food.
Gelato Festival announced its first permanent flagship store at 8906 Melrose Ave in West Hollywood, combining a rotating gelato menu, lab, classroom and museum.
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