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, sorbet components, as well as the entire process of making, freezing, hardening, storage, and selling. Day 1: What is Artisanal Gelato
Day 2: Understanding Solids
Day 3: Special Gelato 2026 Menu from Chef Yoo:
Understanding gelato components
The difference of gelato and ice-cream
Gelato making process: From making, to storing, to selling
What is Sorbet? What is Sherbet?
Gelato:
White vanilla
Tofu
Sweet corn
Hoji tea
Sorbet:
Pineapple
Dragonfruit & Passionfruit
Chilling on the beach
Apricot & Pistachio
The role of milk & cream
Different types of sugars
Vegan gelato components
Vegen recipes:
Rice
Mint chocolate
Zabaione
Tiramisu
Dark chocolate sorbet
Pistachio sorbet
Peanut butter banana
Coconut
Savoury Gelato & Sorbet:
Guacamole
Alcohol sorbet
Alcohol gelato
Etc
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.