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Special Event

Gelato Pastry Seminar “Reverse Fusion: Aesthetics of Gelato Pastry” by Pierpaolo Magni
28 September, 2017 Tokyo, Japan

In co-organization with CAST Alimenti, Carpigiani Gelato Pastry University celebrates the inauguration of its new facility with a Special Seminar with Pierpaolo Magni.  The seminar is inspired from Magni’s most recent publication “Reverse Fusion: a (Delicious) gelato style”  in which he revisited traditional Italian decoration techniques and applied them in an innovative way to gelato pastries.  Magni will reveal exclusive gelato pastries recipes dedicated to this event.

Date: September 28th, 2017 

Time: 10:00 – 17:00

Price: 125 EUR  or ¥15.000 (including VAT, lunch)

Location: Carpigiani Japan, Toei Building 4th Floor,           1-13-1 Mishuku Setagaya-ku,  154-0005 Tokyo Japan

Enrollment online: click here

For information  :  sportello@carpigianijapan.co.jp,

Tel: +81 3 5779-8850. Fax: +81 3 5779-8853

 

2 Day Gelato Pastry Seminar in Singapore @ At-Sunrice Globalchef Academy

Day 1° Advanced Gelato Cakes

Course Objectives:
Provide a thorough understanding of technical and operational knowledge of producing an advanced gelato cake, as well as understanding the profitability of gelato cakes.

Subjects covered:
– The concept of gelato pastry
– Technique and technology
– Necessary and optional equipment
– Gelato cakes
– Production and filling of different kinds of cake
– Decoration of the cakes
– Decoration and finishing process

– Costs and benefits analysis
– Final presentation and tasting

Course Duration – 1 day – 18th September :
The course starts at 10.00 am and ends around 5.30 pm.

18th September 2017

Course Cost
SGD 240  + VAT (Bundle price with day 1  SGD 440+VAT)

Chef
Alessandro Racca – Technical director of Carpigiani Gelato Pastry University

Location At-Sunrice GlobalChef Academy 28 Tai Seng Street, Level 5 Singapore 534106

To enroll: academy@at-sunrice.edu.sg, +65 6416 6638

Day 2: French Italian style mignon gelato pastries   

Course Objectives:
A seminar dedicated to high-level curriculum partecipants, who want to acquire the knowledge of producing mignon pastries and understand the difference of French and Italian mignon pastry approach. 

Subjects covered:
– Italian and French mignon pastry
– Technique and technology
– Necessary and optional equipment
– Production of “pate a bombe”
– The basic frozen custard cream
– The production of Italian meringue
– The production and filling of verrines and carré
– The production of panna cotta
– The production of different kinds of mignon gelato pastries
– Packaging and warehouse solutions, transport
– Costs and benefits analysis
– Final presentation and tasting

Course Duration – 1 day – 19th September:
The course starts at 10.00 am and ends around 5.30 pm.

19th September 2017

Course Cost
SGD 240  + VAT

Bundle price with day 1+2 SGD 420+VAT

Chef
Alessandro Racca – Technical director of Carpigiani Gelato Pastry University

Location At-Sunrice GlobalChef Academy 28 Tai Seng Street, Level 5 Singapore 534106

To enroll: academy@at-sunrice.edu.sg, +65 6416 6638


SPECIAL EVENT – GELATO PASTRY SEMINAR BY THE ITALIAN TEAM, GOLD MEDALIST “COUPE DU MONDE

Carpigiani Gelato Pastry University invited the defending world champion, the Italian team from 2015 edition of “Coupe de Monde de la Patisserie” for special seminar. A unique opportunity to learn the innovations in the product category of Gelato Pastry from top class pastry chefs.

When: October 6th or 7th,  2016   10.00 am – 5.00 pm

Instructors: Emmanuele Forcone, Francesco Boccia, Fabrizio Donatone

 


IN TOKYO, THE WORLD’S FIRST “GELATO PASTRY UNIVERSITY”
A unique training program whose mission is to develop new ways to fuse traditional Italian gelato and high-level pastry.
Structured to perform as a laboratory of ideas focused on high quality, Gelato Pastry University offers participants a high-level curriculum, employing part of the world-renowned Carpigiani Gelato University’s methods and objectives.
The school has been designed to meet the needs of professionals looking to expand their training, with the aim of developing new and creative product lines.
There are four different types of courses. Each course lasts 6 hours and focuses on:

  • Basic gelato making
  • Gelato cakes
  • French and Italian style mignon pastry
  • Pastry shop business

The headquarters is located at the Carpigiani Japan premises. Carpigiani has chosen Japan as it is a country where the art of pastry has reached maximum levels of perfection and innovation. The challenge is to develop a new segment of pastry that features the culture of artisan gelato.
Alessandro Racca – internationally renowned gelato and pastry chef who followed his parents’ footsteps and became the youngest winner of the “Gelato Gold Medal” in 1985 – leads the teaching team. Shigekatsu Kimura and Hiroyuki Emori, among the most renowned Japanese pastry chefs, are part of the talented team.
Mr. Andrea Cocchi, Managing Director of Carpigiani Group. “We chose Tokyo as the headquarters of the school to stress out the fact that Japan is the most advanced country in the world, besides France, for the pastry field, and one of the most receptive towards innovation and fusion of different food cultures. The brand new Gelato Pastry University comes as a natural evolution of our mission in spreading the culture of gelato around the world, a step towards new paths by proposing a unique training program, whose mission is to combine the best traditions of Italian gelato and Japanese pastry. We are confident that the Japanese chefs will be receptive in following us in this new challenge and we will be happy and proud to support them by providing high-quality courses. In our view, the next step would be making Japan become the international avant-garde of the gelato and pastry culture, gathering students from all over the world. We are ready for the start of a new Gelato Pastry era!” The courses at the Gelato Pastry University are run by professional chefs who are already successfully involved in the gelato business”, says Mr. Lorenzo Scrimizzi, President of Carpigiani Japan. “And this is very important because the objectives we want to achieve through this school are the following ones: to create a laboratory of ideas, to propose various business models, to promote the use of professional equipment in the workshop as a tool to increase productivity, quality and safety of the final product.