FROZEN DESSERTS’ EXPERTS ROBERT ELLINGER AND LISA TANNER JOIN MALCOLM STOGO AS PARTNERS IN ICE CREAM UNIVERSITY SEMINARS

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Malcolm Stogo, president of Ice Cream University and Malcolm Stogo Associates, is pleased to announce that Ice Cream University instructors’ Robert Ellinger and Lisa Tanner have joined him in a new exciting teaching partnership. This partnership will enhance the educational hands-on program already being offered to teach students how to create a wide variety of frozen desserts products such as artisan ice cream, gelato, sorbets, Italian ices, and incredible ice cream cakes.

Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered one of the finest European bakeries in the New York City region. In 2000 he was named one of the ten best pastry chefs in America by Pastry Arts Magazine. Robert trained in Europe and has received both Certified Executive Pastry Chef and Certified Master Baker titles. He is an expert in the teaching of chocolate, sugar, cakes and bread and, most important, turning bakery items into incredible gourmet ice cream desserts.

Lisa Tanner has been developing ice cream and dessert creations for some of the industry’s giants for close to 25 years, including Baskin-Robbins, TCBY, Dreyer’s Grand Ice Cream, Rich Products, The Cheesecake Factory, Trader Joe’s, and Chart House. Lisa is a master at turning an every day ice cream flavor into a delectable dessert masterpiece, including her Raspberry Ribbon Frozen Yogurt Cheesecake which took top honors as “Best New Foodservice Dessert Product of the Year” by Prepared Foods Magazine. Lisa is the author of two cookbooks and co-author with Malcolm Stogo of Ice Cream Cakes, and is a well-recognized food stylist in the industry. She has trained hundreds of students to become proficient and profitable in their own dessert businesses.

Robert and Lisa will join Malcolm beginning in September 2008 for hands-on ice cream and gelato batch freezer seminars for both beginners and advanced students at ICU’s Culinary Institute in West Orange, New Jersey, Emery Thompson factory in Brooksville, Florida, and at the San Francisco Baking Institute in South San Francisco.

For more information, please contact Malcolm Stogo at 973-669-1060 or send him an email at malcolm@icecreamuniversity.org, or go to www.icecreamuniversity.org for a full listing of seminars offered through the end of December, 2008.