Seminar 110 – The Serious Art of Making a Great Frozen Dessert

Seminar 110 – The Serious Art of Making a Great Frozen Dessert

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Exclusive Workshop Opportunity at Ice Cream University with Global Experts!

We are thrilled to extend a special invitation to a unique workshop, hosted by Ice Cream University. Join us for an exclusive, invitation-only event featuring two of the world's leading frozen dessert experts: Giacomo Schiavon from Schiavon Gelato and La Sorbetteria in Bologna, Italy, and our own Malcolm Stogo. This remarkable event will take place at the Ice Cream University Culinary Center in West Orange, New Jersey.

Targeted towards seasoned professionals in the USA with a minimum of two years in frozen dessert preparation, this workshop promises two days of intensive, hands-on learning. Participants will delve into advanced techniques and the latest trends in frozen dessert production, including ice cream, gelato, dairy-free options, and sorbets.

Key Workshop Details:

  • Dates: April 25-26, 2024
  • Location: 79 Edgewood Ave, West Orange, NJ 07052

What to Expect:

  • Crafting unique and trendy flavors from around the globe.
  • Exploring various plant-based bases such as oat milk, coconut, cashew, and almond.
  • Experimenting with alcohol-infused desserts, both dairy and dairy-free.
  • Engaging in roundtable discussions about industry trends.
  • Learning to create flavors with sugar alcohols for No Sugar Added (NSA) products.
  • Preparing and evaluating products based on the latest global trends.

Seats are limited to only 8 participants for this personalized learning experience. If you're interested in joining us, please respond promptly to secure your spot. Upon confirmation, prompt payment will be required.


  • First Participant: $1,700
  • Additional Participant: $1,900

Accommodation Suggestions:

  • Courtyard By Marriott, West Orange
  • Cambria Hotel, West Orange

For reservations and more information, please contact: Malcolm Stogo Inc, International Ice Cream Consultants Phone: 973-669-1060, Mobile: 914-588-2002 Email: Website:

About Our Experts:

Giacomo Schiavon

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

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, 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.