Malcolm Stogo

For the last 25 years, Malcolm Stogo has been in the forefront in developing today's ice cream concepts leap years ahead of the industry. He is the author of Ice Cream & Frozen Desserts, co-author of Ice Cream Cakes, and author of a new book titled How To Succeed in the Incredible Ice Cream Business. He is President of Malcolm Stogo Associates, an international ice cream consulting firm, as well as founder of Ice Cream University, a seminar series and publishing company on ice cream production, and marketing and publisher of Batch Freezer News and Ice Cream Store News, two quarterly newsletters on everything one needs to know about ice cream production and marketing. In the 1980's, he co-owned Ice Cream Extravaganza (New York), the largest single frozen dessert operation ($1,500,000 in sales). He also invented the chocolate dipped waffle cone now being produced and sold all over the world.

Bill Lambert

In every industry, there are a few individuals who are considered the best. Bill Lambert fits in that category. He has for the last 50 years, been involved in almost every phase of ice cream production (ice cream mixes, continuous freezing production and the use of stabilizers and flavors). For over twenty years, Bill was general manager of Anderson Erickson, Des Moines, Iowa, ice cream line of ice cream products and mixes. Now retired, Bill spends his time on consulting assignments as a volunteer in Russia and Lithuania developing new dairy plants as well as restructuring existing ones. We are extremely lucky to have Bill join us to share and teach us how to do things efficiently the first time out, and cut through the layers of what you can or can't do in getting product produced. Even better, at each seminar, almost every participant seems to fall in love with Bill because of the way he unwraps the intimidation of how ice cream is made. Bill resides in Des Moines, Iowa with his wife, Sally.

Lisa Tanner

Lisa Tanner has been developing dessert creations for some of the industry's giants for over 15 years, including Baskins Robbins, TCBY, Dreyer's Grand Ice Cream, and currently as manager of dessert development for the Cheesecake Factory. She is a master at turning an every day ice cream flavor into a spectacular dessert. In 1991, both Lisa and Malcolm Stogo's luscious "Raspberry Ribbon Cheesecake," developed for Penguin's Frozen Yogurt, took top honors as "Best New Foodservice Dessert Product of the Year" from Prepared Foods Magazine. Lisa is the author of two cookbooks, "The Brownie Experience" and "The Potato Experience," and is a well-respected food stylist in the industry. She has trained and inspired hundreds of students to become proficient and profitable in their own dessert business.

Robert Ellinger

Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York. He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both a Certified Executive Pastry Chef and Certified Master Baker titles. What we all admire about Robert is his enthusiasm, whether it is about life, pastry, or frozen desserts. He is an expert in the teaching of chocolate, sugar, cakes, and bread. Working with Robert all day long is like taking a dream walk learning how to prepare a great ice cream.

Marc Boccaccio

Marc is the owner of Fresco Famous Italian Water Ices in East Northport, New York. He was a student at our Batch Freezer Production Advance Class in 1999 and is an expert in water ice production. He brings over 15 years of experience to our seminar and his company Fresco is considered the finest water ice business on Long Island. What we all like about Marc is the easy way he deals with people and particularly how he is willing to help others get started in business.