28-30/11/2018

INTERNATIONAL CENTER

FOR EXHIBITION

English (United States)/Tiếng Việt (Việt Nam)

Gelato Workshop

Home      EVENTS      Gelato Workshop

Gelato Workshop

Are you looking to become a Gelato Champions?

Charles Wembley is pleased to invited you at Three special training programs guided by the Senior instructor of Carpigiani Gelato University, Gabriele Vannucci.

These workshops aim to give a unique preparation for the upcoming Vietnamese selections of the 2020 Asian Gelato Cup. The workshop will be organized at Food & Hotel 2018 Exhibition (28-30 November, 2018 in everyday, at 10.30AM, 1:00PM and 3:30PM)

Gabriele Vannucci attends the cooking institute and then he started practicing in the famous laboratory of Mr. Luca Mannori in Prato, where he stays for 3 years. This experience marks him very much. Here, he tries to snatch more techniques than possible, and soon he flies in New York to administrate the production of pastry in a big restaurant with coffee shop and bakery. He receives several calls from Monaco, London and New York, where he worked and increased his experience, learning the classic bases of French pastry and molecular cuisine.

In 2015, Gabriele Vannucci takes part in the Seniores Italian Pastry Championship, in Rimini and worked in R&D in important food companies, to develop new products. After this experience he started teaching pastry in the international cooking school “Lorenzo de’ Medici” in Florence and later at the Carpigiani Gelato University as Pastry and Gelato Chef”

 

28 November

29 November

30 November

10.00am – 11.30am

Workshop Gelato Chefs

Workshop Pastry Chefs

Workshop Restaurant Chefs

02.00pm – 03.30pm

Workshop Restaurant Chefs

Workshop Gelato Chefs

Workshop Pastry Chefs

 

WORKSHOP 1:  GELATO FULL IMMERSION FOR GELATO CHEFS (1.5H)

- Introduction and Explanation of the 2020 Asian Gelato Cup Competition

- Milk Based Gelatos vs Water Based Gelatos

- Use of Local ingredients: Local fruits / Local Spices (infusion technique)

- Preparation of Two Gelatos: One sorbet with local fruit / One gelato with local spices.

 

WORKSHOP 2: ADVANCED GELATO FOR PASTRY CHEFS

- Introduction and Explanation of the Competition:

- Introduction and Definition of frozen dessert: Cake / Monoportion

- Search for the Contrast: Taste / Texture

- Tastings of glasses with Gelato, Semifrozen, Soft and Crunchy inserts: (A Glass with Indonesian Vanilla Gelato, Crunchy chocolate layer, Chocolate Semifrozen,...)

 

WORKSHOP 3: ADVANCED GELATO FOR RESTAURANT CHEFS

Introduction and explanation of the competition

- Introduction and Definition of frozen desserts

- Search for the contrast (of Taste / Texture / Temperature)

- Use of sugars with low sweetening power

- Tastings of Glasses with Gastronomic Gelato (A glass with Parmesan Gelato / Balsamic vinager / Crispy crouton)

For more details about the Vietnamese selections for the 2020 Asian Gelato Cup, please contact: [email protected] 

For any further question, please contact: [email protected]