Carpigiani sets calendar for gelato entrepreneur training

Gelato and ice cream equipment manufacturer Carpigiani has announced the 2024 dates for its UK Gelato University (GU) and Discovery Days.

These specialist courses offer foodservice operators the chance to get to know gelato, with expert-led insight into the world of artisan Italian gelato and soft serve ice cream.

To get started, the Carpigiani GU ‘Introduction to Gelato’ course, is aimed at potential gelato entrepreneurs who want to learn about how to produce high-quality, authentic gelato.

London dates for the introductory course at Carpigiani UK’s development kitchen in Park Royal include:

• One-day course: 9 January, 19 March, 16 April, 16 May, 11 June, 18 July, 13 August, 19 September
• Two-day ‘Basic’ GU course: 13-14 February, 8-9 May, 7-8 August
• Two-day ‘Intermediate’ GU course: 29-30 May.

In Glasgow, the one-day course will be available on 20 February, 25 April, 18 June and 22 August.

Carpigiani’s UK headquarters in Hereford will host sessions on 16 January, 27 February, 9 April, 21 May, 2 July, 15 August and 24 September.

The Park Royal premises will also be the venue for Carpigiani Discovery Days, held on 1 February, 29 February, 21 March, 30 April, 15 May and 12 June.

Paul Ingram, managing director of Carpigiani UK, said: “At Carpigiani, we know gelato. We’re passionate about it! Our expert development chefs are gelato masters, and their internationally renowned expert training is something we’re extremely proud of.

“Our 2024 calendar of Gelato University and Discovery Day dates allows us to educate attendees in the art and science of artisan gelato and soft serve ice cream production, with courses available in locations around the UK.

“Whether you have an existing business and want to enhance your offering, wish to start a new venture, or simply would like to research the topic wider, we combine a comprehensive training programme with demonstrations using our cutting-edge, innovative technology to give a real insight into the significant profit opportunity that artisan gelato can achieve.”