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- Hands-on Ice Cream Making
- Small Classes
- One-on-One Training
- 45 Minute Private Consultation
- An Awesome Learning Experience
Welcome to Seminar 105 at the Emery Thompson manufacturing plant and Professional Training Center, a world-class training facility in Brooksville, Florida. Our goal is to provide the knowledge base that aspiring entrepreneurs need to enter the incredible ice cream business and who want to make their own ice cream. We are dedicated to blending your passion for ice cream with our ice cream-making experience, teaching you how to produce the finest ice cream with the most superior ice cream batch freezer, manufactured by the Emery Thompson Company. From theory to application to artistry, the Emery Thompson Professional Training Center offers an unparalleled educational experience regarding batch freezer ice cream production, plus an assortment of other frozen desserts like Italian gelato, sorbet, and Italian water ice.
Our Seminar History
Just as Emery Thompson was the first company to produce an ice cream batch freezer over 105 years ago, it was back in 1992 when Malcolm Stogo approached Steve Thompson with the idea of starting the first batch freezing ice cream seminar for beginners and advanced students wanting to make ice cream and enter the business. Steve Thompson bought the idea because he knew the need for education was immense, and over the years it has become Emery Thompson’s legacy that success in this industry is mainly due to education. So partnering with Malcolm Stogo made a lot of sense resulting in a marriage made in heaven because of Emery Thompson’s manufacturing experience combined with Malcolm Stogo’s knowledge of producing the finest ice cream in the world. In a nutshell, that is how Ice Cream University was born. The seminar series became the first of its kind in the United States for teaching individuals how to produce their own ice cream, hands-on, and now 17 years later, we are still going strong teaching thousands of students how to get into the ice cream business. It has been a success story from day one.
Our Goals
At the Emery Thompson Ice Cream University Professional Training Center, we believe that hands-on learning is the key to success. Our Batch Freezer hands-on ice cream making program is specifically designed to provide our students with all the tools necessary to be successful in the frozen dessert business. Our students leave the class with a wide-range of knowledge, confidence and continued hands-on support from us, specifically how to go from first base to home plate with the hundreds of questions that have to be answered, not from a salesmen, but from an expert who has been teaching individuals how to get into the ice cream business for over 25 years.
Our Program
Our classes are designed for beginners and experienced students alike who are truly seeking an ice cream hands-on culinary experience.
We offer a two day, hands-on frozen desserts production seminar for beginners that will teach you
how to make ice cream and other frozen desserts. 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.
- Do you want to make great ice cream, gelato, sorbet and Italian water ice?
- Do you want to create your own ice cream concept?
WHAT'S COVERED IN THE SEMINAR
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 journey so that when leaving here you will feel more comfortable about the Emery Thompson batch freezer and the process of batch freezer production.
1ST DAY
Morning Session
- We will have an opening orientation about everything you have to know about the Emery Thompson Batch Freezer, and why it makes a terrific piece of equipment to produce great ice cream, sorbets and Italian water ices.
- Now it is time for all of us 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.
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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 offshoots are a lot of fun. 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 lines to hit our industry in years.
- We will spend the balance of the afternoon preparing gelato flavors.
- At the end of this session we offer all students the opportunity for a 45 minute private consultation
2ND DAY
The entire day will be spent making gelato, Italian ice and sorbet flavors.
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12:30 PM - 1:15 P`M: Lunch- At the seminar
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After lunch, a discussion on the elements needed to go forward regarding equipment, ingredients, and space requirements.
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Seminar ends at 4:00PM ………… thanks for coming!
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Our Success Story
We teach. We don’t sell. Our hands-on approach has empowered each of our students to find success the hard way, by getting dirty, and making ice cream hands-on, not sitting in a chair listening to an instructor all day long. We originated the idea of ice cream learning seminars back in 1992, and others have copied us over and over again. But we have one thing that no one else has— the hands-on, personal one-on-one approach both at the seminar and after when you are home with the hundreds of questions you forgot to ask at the seminar.
Some of our success stories are:
- Screamin Mimi’s, Sepastapol, CA
- Brennan’s Big Chill, Bloomsburg, PA
- Kim’s Place, Houston, Texas
- Bella Ices- Jacksonville, Florida
- New York Icy, New York, NY
- Izzy’s- St. Paul, MN
- Moorenko’s, McClean, VA
- Fresco Famous Italian Water Ices, Holbrook, NY
- Sloan’s, West Palm Beach, Florida
- Longford’s,-Port Chester, NY
- Clumpies ice Cream, Chattanooga, TN
- Karen’s Kreamery, Surprise, AZ
If you want to pursue your dream, then participating in Ice Cream University's Short Course Seminar 105 will be the next best step in gaining immediate practical HANDS- ON knowledge.
Class size is limited to 15 participants.
Seminar cost is $975.
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