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Join us and partake on this hands-on experience learning all you need to know about making incredible looking and tasting ice cream cakes & pies.
The workshop dates are as follows:
New Jersey:
- OCTOBER 9-10, 2008 | JANUARY 7-8, 2009 | March 26-27, 2009
Ice Cream University Culinary Institute, West Orange, New Jersey
San Francisco:
- OCTOBER 16-17, 2008 | MARCH 4-5 and 11-12, 2009
San Francisco Baking Institute, South San Francisco, California
Malcolm Stogo and Lisa Tanner are co-authors of ICE CREAM CAKES which was written to give to all ice cream retailers the tools to create, decorate, and present ice cream cakes and pies to their customers. This book has lots of pictures that will enable anyone to create in a cake in no time flat, in a very unique manner.
Malcolm Stogo is the head of Malcolm Stogo Associates, an international ice cream consulting firm located in West Orange, New Jersey. He is the author of How To Succeed in the Incredible Ice Cream Business (2001) and ICE CREAM & Frozen Desserts, A Commercial Guide to Production and Marketing (1998), now considered "The Bible of Ice Cream." He is also the president of Ice Cream University, a seminar series developed to help those in the ice cream industry become more educated in techniques of production, retailing and marketing. Throughout the years, he has helped leading ice cream chains (such as Haagen-Dazs and Colombo) in the United States as well as others in Korea, Saudi Arabia, Tunisia, Philippines, Thailand, Canada, and Puerto Rico. Malcolm created the famous Ice Cream Extravaganza in New York where he invented the famous "chocolate dipped waffle cone," now used extensively throughout the world.
Lisa Tanner (now happily Lisa Tanner-Goldstein) has been developing ice cream and dessert creations for some of the industry’s giants for over 23 years, including Baskin-Robbins, TCBY, Dreyer’s Grand Ice Cream, Rich Products, The Cheesecake Factory, Trader Joe’s, Red Lobster, Chart House, and many others. Lisa is a master at turning an every day ice cream flavor into a delectable dessert masterpiece. In 1991, Lisa’s frozen “Raspberry Ribbon Cheesecake” took top honors as “Best New Foodservice Dessert Product of the Year” from Prepared Foods Magazine. Lisa is the author of two published cookbooks, and is a well-respected food stylist in the industry. She has trained hundreds of students to become proficient and profitable in their own dessert business. Lisa continues to inspire her students by demonstrating that they, too, can make beautiful desserts by teaching them simple techniques, providing the right ingredients, and instilling a bit of confidence.
Workshop cost is $900. 25% discount ($675) for second person. For more information, contact Malcolm Stogo at 973-669-1060 or email at malcolm@icecreamuniversity.org.
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