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Two-Day Seminar
Location - Fabbri North America, Maspeth, New York
Class size is limited to 12 people
Seminar Cost - $975
Welcome to the Ice Cream University/Fabbri North America Seminar Program, offering a two day world-class training experience bringing together your passion of gelato and ice cream with our expertise in frozen dessert education. Starting with passion to theory to application to artistry, we offer an unparalleled educational experience focused on building a culinary and business foundation for anyone who wants to produce a true authentic Italian gelato, sorbet, semifreddo, gelato/ice cream cake, frozen yogurt, and of course the best super premium ice cream you have ever tasted. And all of this in two fun-filled, creative days during which you will learn how it’s done, HANDS-ON.
Day One is all about gelato and ice cream making, and Day Two is all about building an all-around product business—12 months of the year—rain or shine, and one that thrives on Holidays, Special Occasions & Celebrations with the ability to offer Customized Products to a Retail and Wholesale Customer.
For the last 17 years using the Fabbri product line, Ice Cream University has trained thousands of students to make great gelato. We teach people just starting out and those who are expanding a business in frozen desserts with great success based on one simple philosophy: personalized hands-on training and interaction.
The training center at Fabbri’s North America facility in Maspeth, New York is fully equipped with new state-of-the-art equipment to meet the growing needs of our students. The Training Center features a classroom complete with full audio/visual experience for lecture purposes, as well as hands-on training using Fabbri ingredients with a full spectrum of gelato/ice cream batch freezers. You will learn how to prepare base product three ways— hot and cold process, and a ready-made dairy gelato base, and then on to the fun part, making a delicious Nocciola, Amarena Cherry, and a fabulous chocolate using the Fabbri flavor ingredients.
WHAT'S COVERED AT THE SEMINAR
You will participate in a two day, hands-on personalized educational experience geared to teach potential gelato/ice cream producers the "ins and outs" of producing an array of great gelato and ice cream products. The seminar program has been organized to take you on a step by step journey so that when you leave the Fabbri Culinary Center you will feel more comfortable about how all of this relates to creating and operating your own gelateria or ice cream shop.
YOU WILL LEARN THE FOLLOWING ESSENTIALS:
- What is gelato and sorbet?
- How are they different from ice cream?
- Formulating and refining base recipes and flavors
- Hands-on production and procedures
- How to make semifreddo and gelato/ice cream cakes
- Merchandizing the gelato product
- Cleaning and sanitizing
- Marketing strategies
- Concept development
- Fabbri product offerings
Day One
- Introduction and Program Overview (9:00 a.m. – 9:30 a.m.)
- Theory (9:30 a.m. – 10:30 a.m.)
- History of Gelato
- What is Gelato
- Basic Ingredients of Gelato
- Composition of Gelato
- Gelato Production Process
- Hands on production (10:30 p.m. – 12:30 p.m.)
- Gelato Production – Hot Process ,Cold Process and Dairy Base
- Lunch (12:30 p.m. – 1:30 p.m.)
Hands on flavor production- gelato, ice cream, and sorbet (1:30 p.m. – 4:30 p.m.)
Day Two
Introduction and Program Overview to producing semifreddo and gelato/ice cream cakes (9:00 a.m. – 9:30 a.m.)
- Demonstration - (9:30 a.m. – 10:30 a.m.)
Building the base of a gelato cake including a discussion of ingredients and equipment needed for making gelato cakes & semifreddo - Making a Fabulous Cookie Crumb Crust - (10:30 a.m. – 11:00 a.m.)
A combination of 80% cookie crumb and 20% margarine
Or other creative suggestions:
- Crunchy Chocolate Cinnamon Graham Cracker Crust: Coarsely crushed Chocolate-Covered Graham Cracker Crumbs + Brown Sugar + Ground Cinnamon
- Peanut Butter & Chocolate Crust: Chocolate Cookie Crumbs + Warm Peanut Butter + Miniature Chocolate Chips. Try adding some Cocoa Powder or Chocolate Syrup for a flavor boost.
- Buttery Pecan Praline Crust: Pecan Shortbread Cookies + finely chopped Toasted Pecans + Butter Pecan Flavor Extract.
- Coffee Toffee Crust: Vanilla Wafer Crumbs + Brown Sugar + Coffee Syrup or Extract + crushed Toffee Bits.
- Making Strawberry & Almond Gelato Torte (11:30 a.m.-12:30 p.m.)
- Lunch (12:30 p.m. – 1:30 p.m.)
- Making SemiFreddo (1:30 p.m. – 2:30 p.m.) [Semifreddo means "half cold". It has the texture of frozen mousse by combining two equal parts of ice cream and whipped cream.]
- Making Ice Cream Sandwiches and Gelato Pops (2:30 p.m. – 4:00 p.m.)
At the conclusion of the seminar, each student will receive a valuable$150 Fabbri merchandise certificate that can be used toward the purchase (ex-warehouse) of any Fabbri ingredients from of its participating distributors in the USA. (This is a time limited offer)..
Seminar Fee- $975
Seminar ends at 4:30PM
...Ciao, thanks for coming!
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