Seminar 108 – Frequently Asked Questions

WHY SHOULD I ATTEND SEMINAR 108
Learning how to actually create ice cream frozen desserts is not something you can learn from a book. Our seminar class is 100% hands-on with the students making all the products for both days.

HOW LONG IS THE SEMINAR
1 day- 9:00 AM to 4:00 PM

WHERE IS IT LOCATED
79 Edgewood Ave, West Orange, New Jersey 07052

WHAT IS THE COST
$1,400.00 – 1 person
$700.00- 2nd person attending

IF I CANCEL, DO I GET A REFUND

Cancel 2 weeks before seminar date, full cash refund, less $125.00 cancellation fee per each registrant, and/or be given full credit for use in future seminar.

Cancel within the 2 weeks before seminar- no cash refund, credit will be given for another seminar date in future.

WHAT TOPICS DOES SEMINAR 108 COVER
Two days of a hands-on personalized educational experience that is geared strictly to teach potential new ice cream producers the “ins and outs” of producing great frozen dessert products. This seminar program has been organized to take you on a step by step road so that when leaving here you will feel more comfortable about both the Emery Thompson and Carpigiani batch freezer and the process of batch freezer production, and how all of this relates to someone (your customers) wanting to create and operate their own ice cream concept.

Day 1
We will have an opening orientation about everything you have to know about the Emery Thompson and Carpigiani Batch Freezer, and why each makes a terrific piece of equipment to produce great ice cream, sorbets and Italian water ices.
We will prepare both an ice cream (16%) and gelato base (6%) from scratch pasteurizing the mix to 185F, and then cooling down the base. We do not believe in using powdered base that many ingredient companies from Italy promote. Why? Cost and quality.

Now it time for all of us to get to get started making a great Vanilla ice cream. In our industry, there’s an old saying; “you are always judged by the vanilla you produce.”

Developing a great Chocolate ice cream 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 and variations yearly.
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, and creating candy based flavors, one of the hottest flavor line to hit our industry in years.

We will spend the balance of the afternoon preparing gelato flavors from scratch, not using pastes as the main ingredient.

At the end of this session we offer all students the opportunity for a 45 minute private consultation

Day 2
The entire day will be spent making gelato, Italian ice, sorbet flavors, and single serve novelty products.
Students are welcome to suggest flavors and products to make, and we will make every to make this happen for you
Seminar ends at 4:00PM.

IS THIS SEMINAR JUST FOR SOMEONE WANTING TO GO INTO THE ICE CREAM BUSINESS
Yes, because the creative learning curve of actually producing a frozen dessert product is a huge learning curve, but not difficult.

HOW MANY PARTICIPANTS ARE IN EACH SEMINAR
2-10 participants

HOW CAN I GET A PRIVATE CONSULTATION AT THE SEMINAR
Just ask, we offer all our students a 45 minute private consultation to discuss their idea or concept

WHAT AIRPORT SHOULD I FLY INTO, AND WHERE SHOULD I STAY
NEWARK INTERNATIONAL
Best Western Hotel, 555 Northfield Avenue,  West Orange,  NJ,  07052-2426,  Phone: 973-731-5300 (5 minutes from seminar site)

CAN I BRING A BUSINESS PLAN FOR YOU TO LOOK AT AND ADVISE 
Yes, bring it with lots of questions to ask me.