3 Day Gelato & Design Seminar


Home \| About Us \| Programs \| Biographies \| Register \| Classroom Equipment \| Contact Us
Programs & Seminars At the Gelato & Pastry Institute of America we provide programs that assist our students with their individual, frozen dessert needs. Our programs range from the very basic steps a beginner needs to know and learn, to programs showcasing the most advanced techniques and traits known to the industry. We also provide a variety of Espresso, Coffee, Pastry and Popsicle Programs for everything in between. The goal of the Gelato & Pastry Institute of America is to take our 16 years of experience and offer you the most comprehensive course in the industry.
SELECT A SEMINAR TO LEARN MORE 2-Day Gelato Seminar 3-Day Gelato & Design Seminar Immersion Gelato & Pastry Seminar
3 Day Gelato & Design Seminar Our 3 Day Gelato & Design Seminar includes all aspects of the 2 Day Gelato Seminar plus an additional day focused solely on the Design aspect of your store. The Design portion is taught by the President of Gourmet Technologies Inc. and Advisory Board Member of GPI America, Mr. Andrew Seabury. Mr. Seabury has over 20 years of experience in the foodservice industry, focused primarily in the frozen dessert division. His background offers a unique knowledge and understanding of this rapidly growing industry. What you will learn - The Design Seminar: Learn the step-by-step process you need to take when designing a store What questions you need to ask that will save you time, effort and money Define your business concept and turn it into a successful store Find the right location for your concept The importance of traffic, parking and signage Onsite vs. Offsite production and how this will affect the “back of the house” Equip your store with the most effective and efficient equipment Do you have adequate room for employees to perform their job What type of seating arrangement is right for you and your menu How To: Market your store to increase sales and reduce cost. We will show you firsthand, with real store examples as to: what works, what doesn’t work, and why How to add value to your product What you will learn - The Gelato Seminar: Learn a brief history and description of how gelato was created The difference between gelato and ice cream. How do they compare? Make Gelato from scratch or by using a prepackaged base, stabilizer How do fresh ingredients and products affect your gelato’s taste, texture and appeal What is the physical composition of gelato and product ratio Which ratios keep your gelato smooth and creamy and far from crystallization What are the different types of pasteurizing processes, and which is right for you Use some of the Maestros famous recipes Create your own recipes and flavors Watch and learn, as the Maestro shows you his techniques on sculpting, designing and decorating gelato like they do in Italy Choose from a wide variety of pastes, bases and purees, from Italy’s most famous Gelato Ingredient Suppliers
Copyright © 2012 GPI America.org - All Rights Reserved