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. For the course of 3 days, 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 transfom your ice cream curiosity to the possibilities of designing your own successful recipes for either your parlor or restaurant.
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Paweł Petrykowski
Paulo Gelateria was created in 2016 in Gdansk, Poland by Chef Pawel Petrykowski and Pawel Bodzicki. With over 10 years experience in food service as ice cream chef they develop a full transparent and natural ice cream franchise : Paulo Gelateria. The name ‘’Paulo Gelateria’’ is the polish translation for the name ‘’Pawel’’.
Chef Pawel Petrykowski is 2015 Polish ice cream champion and ranked #9 Ice cream chef in the world championship in 2016. He is also a regular teacher at world renown Ashanti Culinary School located in Łódź, Poland.
Paulo Gelateria’s philosophy is all about flavour and transparency : standard flavours are sublimed by using the most premium ingredients, and ‘’avant-gardiste’’ flavours are mastered to perfection, combined with a great customer experience in each store.
Level
Intermediate
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
