FREE The Art of Making a Great Frozen Dessert
Ice Cream University is proud to present a very special workshop that is a collaboration of two worldwide experts- Giacomo Schavion of Schiavon Gelato and La Sorbetteria in Bologna, Italy, and Malcolm Stogo. To present this workshop, Ice Cream University has partnered with Carpigiani USA, the world’s largest manufacturer in frozen dessert equipment. Carpigiani North America will host this event in their High Point, NC Manufacturing facility:
This exciting workshop is geared towards experienced individuals throughout the USA. Two days of hands-on personalized education focused strictly on teaching participants how to expand their knowledge to produce the latest frozen dessert products.
DATES- MAY 2-3, 2022
Carpigiani North America
738 Gallimore Dairy Road, Suite 113, High Point, NC 27265
- Prepare scratch production of unusual/trendy flavors from around the world of ice cream, gelato, dairy free, and sorbet that will be prepared, tasted, and judged by the group.
- Participate in a roundtable open forum to discuss trends and answer questions
- Discuss and prepare flavors using sugar alcohols for NSA products
- Prepare product and flavors based on the latest worldwide trends
If you would like to be considered for an invitation to join us, please let us know as soon as possible. The class is limited to 30 people, and the workshop is filling up fast. Your cost is getting to Greensboro, North Carolina, and a hotel room. We will take care of the rest. If you would like to attend, please email me ASAP. Any questions, please call me.
Embassy Suites Greensboro Airport- $114 per night
204 Centreport Dr, Greensboro, NC 27409, ReservationCounter.com: 844-209-1846If you would like to attend, please email me at email@example.com ASAP. Any questions, please call me at 973-669-1060.
Considered by many as one of the most talented gelato makers in the world, Giacomo took his first steps in the oldest artisan ice cream parlor in Bologna. In 1994 he opened his first ice cream parlor La Sorbetteria, today among the most famous in Italy, followed by four other stores, equipped with an open production laboratory. Awarded the "Slow Food" award for quality in 2018, he most recently opened the first ice cream parlor that bears his name "Schiavon Gelato.” Giacomo has been chosen for Italian excellence by Cattabriga, as their most senior Master Gelato Instructor. Traveling around the world, he is admired for his knowledge, passion, and unique way of using fresh ingredients to make products from scratch. Anyone who has ever been taught by Giacomo, says the same thing- why can’t I clone him
Malcolm Stogo is the president of Ice Cream University, the educational arm of Malcolm Stogo Inc. He is the author of eight professional ice cream books including Incredible Ice Cream, HOW TO SUCCEED IN THE INCREDIBLE ICE CREAM BUSINESS, ICE CREAM and Frozen Desserts (often called “the bible of ice cream”), and Plant-Based Ice Cream. For the past 30 years, he has helped leading ice cream chains, i.e., The Haagen-Dazs Company, develop, market, and merchandise exciting new products. In 1983, he created the highly successful Ice Cream Extravaganza at the South Street Seaport in New York City where he invented the Chocolate Dipped Waffle Cone. Over the years he has consulted worldwide in Saudi Arabia, Korea, Thailand, Tunisia, as well as throughout the USA with clients including large chains such as Haagen-Dazs, Stonyfield Farms, Colombo and small entrepreneurs such as Sloan’s in West Palm Beach, Florida. Along with his wife Carole, for over 20 years, they have conducted a Gelato Tour of Italy introducing people from all over the world to the amazing Gelato, Pastry and Chocolate Fair known as SIGEP Italy that takes place in Rimini Italy.