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Ice Cream, Sorbet and Cake

DATE

11–13 Nov

TYPE

Hands-on Workshop

About the Course

This three-day hands-on workshop will comprehensively cover various aspects of ice cream, sorbet and cake. Each participants will create along with the masterchef. 1. VANILLA Ice Cream Bar

2. SOLO VANILLA Ice Cream Verrine

3. OPERA frozen desserts

4. Dulcey Peanut Sticks

5. CARAMELO Ice Cream Bar

6. Intense: Kalamansi Lemon Hazelnuts 7. Red Fruits Story

8. Raspberry Chocolate

9. XXL Eskimo from 31

10. All Madagascar Pepper Passion Chocolate Sticks

11. Ti-punch Log




About Masterchef

Alain Chartier

Alain Chartier

Chef Alain, a distinguished expert in ice cream and ice cream cakes, earned the prestigious title of Meilleur Ouvrier de France (MOF) in the Pastry category in 1994. Born in the south of France, he underwent rigorous training in pastry arts in Savoy for three years before establishing himself in Provence. With a professional degree in hand, Chef Alain sought to elevate his reputation as a leader in his field, specializing particularly in the art of crafting exquisite ice creams and frozen desserts.

His workshops are renowned as essential opportunities for pastry chefs seeking to delve deeply into the nuances of ice cream and sorbet production. These sessions are invaluable for culinary professionals and business owners aiming to incorporate or enhance their ice cream offerings. Participants gain comprehensive insights into the methodologies of ice cream creation, mastering sweetness, acidity, temperature control, and texture to prevent crystallization. Moreover, Chef Alain showcases innovative techniques for presenting ice cream cakes, transforming participants' perspectives and understanding of these frozen delights.

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