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SEMINAR 110
HOW TO GET INTO THE ICE CREAM/GELATO BUSINESS
- 2 Day Seminar
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LOCATION- San Francisco Baking Institute, San Francisco, CA
At the San Francisco Baking Institute we are for the first time offering a two-day, hands-on gelato production seminar making a hot-process base from scratch using the Carpigiani pasteurizer/mixer and batch freezer.
This seminar is for beginners who want to enter the incredible gelato business and will teach you how to make gelato and sorbets, and even great ice cream. It also will help you determine if this is the business you always wanted to be in but didn't know how to take that first step.
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Do you want to hop on the bandwagon for this Italian concept
that is now a trend and no longer a fad?
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WHAT WILL BE COVERED IN THE SEMINAR
DAY 1
Morning Session
- We will begin the seminar with an opening orientation about everything you have to know about the Cattabriga Batch Freezer from Dennis Soukup, of Sunrise Refrigeration, who is the master distributor of Cattabriga batch freezers in the United States. Dennis Soukup is considered by many as one of the premier refrigeration technicians in the United States.
- Making the gelato base from scratch with a Cattabriga pasteurizer. Scratch means creating the gelato base (hot process) using milk, cream, sugar, and stabilizer to a temperature of 85 degrees C and cooling the base to 4 degrees C.
- Making a great Vanilla gelato. In our industry, there's an old saying; "you are always judged by the vanilla you produce."
- Developing a great Chocolate gelato takes patience, but the results are just terrific. As a group it is second only to vanilla in sales.
- Producing nut flavors. Nut flavors are increasing in popularity yearly and the variations are limitless.
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12:30 PM - 1:15 PM: Lunch- At the seminar
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Afternoon Session:
- Creating fruit flavors and their off shoots are a lot of fun and in the summer you will probably produce more fruit flavors as a category than anything else.
- We will spend the balance of the afternoon preparing gelato flavors.
Late Afternoon and Evening:
- We will have a break-out session to deal with individual private concept matters.
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DAY 2
Morning Session:
The entire morning session will be spent making additional gelato flavors, Italian ice and sorbet flavors.
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12:30 PM - 1:15 PM: Lunch- At the seminar
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Afternoon Session:
From 2:00-3:00 PM, in this afternoon session, we will make both Italian ice and sorbet flavors.
From 3:00-3:30 PM, GRADUATION
From 3:30 PM on, private 45 minute consultations with students who desire the time to discuss their own concept.
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If the answer to this question is YES, then participating in Ice Cream University's Short-Course Seminar 110 will be the next best step in gaining immediate practical hands-on knowledge.
Class size is limited to 15 students.
Seminar cost is $900.
**Exception: April 1-2 (SPECIAL GUEST INSTRUCTOR- GIACOMO SCHAVION OF LA SORBETTERIA, BOLOGNA, ITALY)Special seminar cost - $975
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