Carpigiani chef achieves accreditation
Hosted at the equipment manufacturer’s headquarters, the course sees chefs from across the globe take a deep dive into the physical characteristics of gelato.
Joe Yates, UK development chef for Carpigiani UK, has passed the Gelato Master course in Bologna, Italy.
Hosted at the equipment manufacturer’s headquarters, the course sees chefs from across the globe take a deep dive into the physical characteristics of gelato. Over five days, Yates was trialled and tested on issues including freezing curves, proteins, recipe balancing and polysaccharides. He is now able to bring this knowledge to Gelato University courses in the UK.
'Physical properties of gelato'
Yates said: “I’d really recommend the course to experienced chefs who want to explore the physical properties of gelato. I look forward to using this experience to shape my classes at Gelato University for UK businesses to benefit from.”
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