Carpigiani, known for its rich tradition in gelato making, hosted a Gelato Masterclass program in collaboration with JRE-Jeunes Restaurateurs. JRE chefs are renowned for their innovative and imaginative approach to food, honoring their cultural heritage while embracing new culinary concepts. The partnership between Carpigiani and JRE-Jeunes Restaurateurs aims to enhance these shared values and celebrate the art of gelato making.

The Masterclass program welcomed eleven talented JRE chefs from various countries and restaurants:

•  Belgium: Chef Olivier Bauche from La Gloriette.

• Germany: Chef Patrick Jenal from Restaurant Kunz*.

• Italy: Chef Davide Botta from L'Artigliere*.

• Italy: Chef Aurora Mazzucchelli from Casa Mazzucchelli.

• Netherlands: Chef Kars van Wechem from De Saffraan.

• Netherlands: Chef Ralph Hermans from Rantrée*.

• Netherlands: Chef Edwin Soumang from ONE*.

• Slovenia: Chef Ago Špacapan from Špacapanova hiša.

• Spain: Chef Simon Petutschnig from Fera.

• United Kingdom: Chef Mark Dixon from The Kings Arms Flegg.

• United Kingdom: Chef Akash Pandey from Shiuli.

These chefs, known for their culinary expertise and innovation, gathered in Bologna to participate in the Carpigiani Gelato Masterclass program.

Over the course of two days, the chefs had the privilege to learn from industry experts and explore various aspects of gelato production and its usage in desserts. Carpigiani's professionals, including Matteo Andreola, Business Unit Director; Stefano Marinucci, chef and gelato instructor; and Gabriele Vannucci, pastry chef and gelato instructor, led engaging sessions that covered topics such as the basics of gelato, the Gelato Crystal program, SyNthesis technology and Soft Serve Cocktail, incorporating gelato into dessert menus, and a tour of Carpigiani's production site.

The program provided valuable insights, allowing the chefs to refine their skills and discover new techniques to enhance their culinary creations. The Masterclass concluded with a Q&A session, enabling the chefs to interact with the instructors and deepen their understanding of the discussed concepts. Additionally, participants had the opportunity to explore the Gelato Museum, immersing themselves in the rich history and culture of gelato.

Carpigiani takes great pride in hosting this successful Masterclass program, further reinforcing its commitment to supporting culinary excellence and promoting the art of gelato making among professionals worldwide. The company remains dedicated to providing top-notch equipment and resources that empower chefs and artisans in creating exceptional frozen desserts.