Gelato & Tenero (Soft Serve) Workshop
Indianapolis, IN
10am-5pm
An innovative and dynamic classroom environment designed to simulate a state-of-the-art gelato laboratory. The laboratory includes the latest items such as gelato machines, pasteurizers, blast freezers, refrigerated display cabinets, molds and raw ingredients. This workshop will provide useful and practical advice on technology and recipes to help produce the highest-quality gelato and sorbetto. The workshop is designed for beginners and professionals who are passionate about the frozen dessert industry.
Each session will cover:
- Basic theories
- Formulating and refining recipes
- Hands-on production and procedures
- Decoration
- Serving and sales techniques
- Communication and marketing strategies
- Concept development and business plans
Tenero is the next generation of soft serve products reinventing the frozen dessert experience for both consumers and operators across the United States. Encompassing both ready-to-use and more customizable products and recipes for frozen yogurt, gelato, sorbetto and ice cream, Tenero is a new, healthy and gourmet solution to the time-treasured classic of soft serve.
The variety of products and flavors for Tenero are as exciting as they are healthy. Options such as dairy-free, kosher, low calorie and sugar-free allow for the foodservice operators to accommodate specific health needs while traditional to extreme and trendy flavors such as pomegranate and cheesecake, entice a number of palates.
For registration and details, please contact Valentina Pezzino by calling 704-962-9714 or via e-mail at v.pezzino@pregelamerica.com. Register early - class size is limited.
Location:
Van Treese and Assoc.
10420 East 59th Street
Indianapolis, IN 46236
