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Luciano Ferrari has been holding training classes on gelato and ice cream production around the world for the past 18 years. He has conducted more than 60 seminars in the United States alone on ice cream and gelato production and resides in Italy where he is continuously working in the gelato industry. Luciano is currently the International Training Director with the Carpigiani Group in Bologna , Italy , the largest manufacturer of "on-site" ice cream and gelato production equipment in the world. He leads a team of professionals that has held more than 300 seminars worldwide each year.
Luciano has conducted training sessions in prestigious institutions like the Johnson & Wales University in Providence , RI , the French Pastry School in |
Chicago, the Lenotre Pastry School in Houston , TX as well as in other culinary schools in Italy , Belgium , Holland , Spain , Hungary , Poland , Lithuania , Scandinavia . Being in close contact with the frozen dessert industry, he has developed successful concepts for several major ice cream franchises in the US as well as new products for operations in Europe . Some examples are the fruit flavored beer sorbet line for the Belgo restaurants in London , and wholesale operations in China , Vietnam and India . Besides his mother language Italian, Luciano is fluent in English, Polish and French.
Some of the keys to the gelato mystique are product display, serving, quality of the taste, service behind the counter as well as the food safety of the product.
When you leave the course you will have a wealth of knowledge and you will feel prepared to begin making your very own gelato. Luciano will make your training at GPI both informative and fun, while giving you the tools to create authentic gelato, just like in Italy .
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Roberto Lobrano began his career
studying under some of the most important gelato masters in Italy. He enhanced
his hands-on skills through education, earning a Masters in Promotional Events,
and an additional Masters in Marketing, including significant experience in the
business arena.
Today Roberto parlays his skills for others’ benefit through his consulting
company, Ice Rock Consulting, which specializes in entertainment and promotion.
Roberto is much in demand as a private consultant and through his work
partnering with some of the biggest names in the industry. He has helped
establish ice cream techniques and marketing for businesses worldwide, and
worked fundamentally establishing many new ice cream parlours. He keeps up to
date with the industry though his family’s own ice cream parlour.
With all this experience, he is often asked to share his knowledge in
writing. He has published a book on marketing skills in gelato
selling and writes a column concerning customer’s satisfaction and
marketing for the magazine “Il Gelatiere Italiano.”
A true communicator, Roberto holds degrees in English and French.
He is a frequent instructor in marketing and gelato techniques for
Carpigiani’s Gelato University in both Italy and the United Kingdom.
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Andrew
Seabury is President of the GTI Designs Group based in
New York, which incorporates Gourmet Technologies, inc., WorldofGelato.com,
and GTI Designs. He serves on the advisory board of the Gelato and
Pastry Institute of America.
With over 20 years' experience
in the foodservice industry, specializing in both design
and equipment, Andrew has designed and built cafes, gelaterias,
and ice cream stores throughout North America. Combined with over
10 years' experience
as the Carpigiani Distributor for New York / New Jersey metropolitan
area, Andrew has a background that offers a unique knowledge and
understanding of the rapidly growing frozen dessert market. |
His contribution to the FDU courses includes a strong design element, outlined through a step by step process in which course attendees will learn the do's and don'ts of store planning, from finding a location to the actual design and layout of the store itself.
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