About the Course
Over the course of three days, Chef Yoo Si Yeon will lead an in-depth, hands-on workshop covering all essential aspects of gelato-making that includes the theory & process of gelato-making, differences of gelato in Italy & Korea, freezing, hardening, storage, unique flavours etc. Day 1: What is artisan gelato
Day 2: Understanding solids
Day 3: Special dessert 1. Sorbet
-Pear
-Pine pop
-Raspberry & litchi
-Chilling on the beach
2. Gelato
-White vanilla
-Tofu
-Sweet corn
-Hoji tea
3. Classic recipes
-Matcha bean
-Black citrus
-Rice, Sweet rice
-Zabaione, Yellow sauce
4. Vegan recipes
-Bean to bar sorbet
-Real almond
-Peanut butter banana
-Espresso chocolate
5. Sepcial gelato
Savory gelato & sorbet
Alcohol gelato & sorbet
Gelato dessert (gelato sandwich, gelato cannolo)
Bottle gelato (tiramisu)
Chef Si Yeon Yoo
• Carpigiani Gelato University Instructor
• Gelato Korea Co.,Ltd. Technical Director
• Ph.D. Foodservice & Culinary Management
• 2024 Gelato World Cup 2nd place
• 2024 Nivarata 3rd place
About Masterchef
Yoo Si Yeon
Chef Yoo Si Yeon is a renowned gelatiere who combines European gelato traditions with Korean innovation. Trained in Milan and Italy’s premier gelato schools, she now lectures at Carpigiani Gelato University in Korea, where 60% of local gelato shops are run by her students. Chef Yoo has authored two influential books on gelato and enhances Korea’s dessert scene through collaborations with leading pastry chefs.
In 2020, she established a HACCP-certified facility, supplying premium gelato to five-star hotels and fine dining restaurants. As head coach of the Korean National Gelato Team, Chef Yoo led the team to a runner-up finish at the 2024 Gelato World Cup. She focuses on vegan, low-sugar, and savory gelato, driving innovation and setting trends in the gelato industry.