Monday 9th October 9:30am-2:30pm
Tuesday 10th October 9:30am-2:30pm
Wednesday 11th October 9:30am-2:30pm
What You Learn
How to use Carpigiani Equipment in your business
Designing a menu inspired by Gelato Chef Stefano Marinucci
What You Get
Live Demonstration using Carpigiani equipment
Certificate of participation
Materials to Bring
Participants are required to wear flat, enclosed, rubber shoes for comfort and safety in the kitchen. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Majors Group together with Carpigiani Gelato University are hosting a one time exclusive event at William Angliss Institute in Melbourne.
Guest Chef Stefano Marinucci from Italy and Carpigiani Headquarters will be conducting a live demonstration and menu tasting featuring the latest equipment by Carpigiani. During the 5 hour course, Chef Stefano will showcase a range of starters to desserts using the Labochef, including savoury gelato and pastries, various gelato flavours and desserts, Prosecco and savoury sorbetto, and prawn and asparagus risotto, just to name a few. This course will be ideal for current Gelato makers, Pastry chefs and Patissier, Restaurant chefs and aspiring chefs.
DAY 1 Monday 9th October - Savoury Pastries and Gelato Crystal
DAY 2 Tuesday 10th October - Classic Pastry and Gelato
DAY 3 Wednesday 11th October- a full menu from Starters to Dessert
Dont miss this once-off opportunity to see how Chef Stefano explains how to best utilise the equipment in your business and how the new features of the LaboChef can assist to transform your kitchen.
You can register to attend 1, 2 or all 3 days and choose the day that best suits your interests. To reserve and book your place follow these links:
DAY 1 Monday 9th October registration
DAY 2 Tuesday 10th October registration
DAY 3 Wednesday 11th October registration
DAY 4 Thursday 12th Ocotber registration
Chef Stefano Marinucci
A multi-award-winning chef Stefano Marinucci is famous for the Creativity and Elegance of his creations, which have always consisted of dishes that are both tasty and easy to prepare. His recipes are born from a careful study and enhancement of the characteristics of foods, paying special attention to their organoleptic qualities. Among the numerous awards that enrich his resume, certainly noteworthy is the Gold Medal in 2014 at the World Championship of Cuisine. In recent years he has been the protagonist of several important television programs in the culinary field, broadcast on both national and international networks, such as RAI and Sky. An ambassador of Italian haute cuisine in the world, as well as a Member of Euro-Toques Italia (European Union of Chefs), today Stefano Marinucci holds, among others, the position of senior lecturer at Carpigiani Gelato University, the first and most important international school of gelato making in the world.