Intermédiaire

Location:: USA, Chicago
Date:: 05 Feb 2024
Durée:: 1 day
Langue principale du cours:: English
Prix:: 300.00 USD
Segment:: Glacier
Taille de la classe:: 10

In this course students will dive into the science and formula of creating ice cream. You will learn how to enhance flavor and texture as well as gain knowledge to aspects of food science, technology, modifications, and formulas. You will work closely with Gelato Master Pawel Petrykowski on new trends and alternatives to traditional techniques. He will focus on balancing recipes with the use of fresh ingredients, substitutes like sugars, emulsifiers, low sugar, and natural stabilizers. Chef Pawel will transform your frozen-dessert curiosity with the possibilities of designing your own successful recipes for either your parlor or restaurant.

*Due to the quantity and/or type of products that will made, portions or all of this class may be taught as a demo and/or interactive demo.