Training

Covid-19 crisis – taking time for a course at one of the gelato world’s finest schools

The last six months have been the toughest time in recent history for gelato-makers and pastry chefs, but also for the whole of the underlying supply chain. Even though the last few months have seen a revival in fortunes, forecasters are expecting around a 30% drop in turnover, and it is hard to make out any light at the end of the tunnel.

Training

Gelato Schools and Training

The raw materials, ingredient and recipes needed to produce a great hand-made gelato, together with ideas and suggestions on how to open and manage a gelato shop, as well as marketing and communication concepts to help establish an excellent relationship with one’s clientele.

Training

The importance of training for a gelato-maker

Hand-made gelato is particularly complex even compared to industrial gelato. Its storage and point-of-sale temperatures, its creamy texture and spreadability and its conservation make handmade gelato both more unstable and more prone to melting and destructuring in the short term.

Training

Training and gelato schools

The best way to ensure that Italian hand-made gelato continues to prosper and delight is to provide training for operators!

Training

Professional training

Training gelato makers and keeping them up to date favours the development and the quality of hand-made Italian gelato: in an increasingly expanding market like that of gelato shops, professionality has become even more vital as a way of meeting the consumer demand for quality.