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ICE CREAM COURSES

Italian Gelato & Frozen Desserts

March 10-12, 2025 - 3 days

Franco Ascari

Pastry Chef Trainer - Italy

@ascarifranco

Luke Frost

Executive Pastry Chef - North America

@luke.frost
$ 1520 $ 1064
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Join us for an immersive journey into the world of authentic Italian gelato, where tradition meets innovation. In this hands-on class, you'll learn the secrets behind perfect gelato, from selecting the finest ingredients to mastering production techniques and balancing recipes for ideal texture and flavor.

Participants will start by crafting gelato recipes from scratch, exploring the critical roles of various ingredients—like the nuances between different sugars, thickening agents, and fats—to give you a deeper understanding of their impact on the final product.

In addition to gelato and sorbet, learn to create a variety of frozen desserts designed to expand your skills and broaden the scope of your offerings. This class is ideal for those looking to elevate their menu and offer customers a wide range of frozen delights.

OBJECTIVES:

  • Learn the essential techniques for creating authentic Italian gelato, from ingredient selection to achieving perfect texture and consistency.
  • Explore how various ingredients impact taste and structure.
  • Learn to balance ingredients for optimal flavor and texture.
  • Create other frozen desserts beyond gelato.

This class is designed for professional chefs with an intermediate-advanced knowledge of ice cream making and pastry in a professional setting. Please note this class is not suitable for beginners or home bakers.

Schedule:

8:30am-9:00am: Arrival & light breakfast

9:00am – 12:30pm: Class

12:30-1:30pm: Lunch

1:30-5:00pm: Class

These times are approximations and may vary. Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.

What’s included in the class?

  • A recipe book with all recipes and relevant methods or techniques (varies based on class theme).
  • A diploma that certifies you have successfully completed the course.
  • Light breakfast and catered lunch each day.
  • Cocktail hour after first day of class.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2025 professional class and receive a $200 credit to use towards a 2025 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Learn More

He began his training in the world of gastronomy in Modena (Bibendum and Franceschetta 58), continuing down this path with Aurora Mazzucchelli (Marconi) and Bruno Barbieri (Arquade). Thunderstruck by Gino Fabbri's panettone, he decided to devote himself to the world of pastry (La Caramella, Dolc, École du Grand Chocolat Valrhona). He served as consultant chef for Selecta Spa and some of the most prestigious brands in the sector (Valrhona, Ravifruit, Elle&Vire, Sosa, La Rose Noire) until 2018. In January 2019, he joined L’École Valrhona and was designated pastry chef instructor for the Italian market.

Biography

Early in his career Luke gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his 2 Michelin Star flagship, Le Manoir Aux Quat’ Saisons and as Head Pastry Chef Michelin starred properties, Northcote Manor and The Chester Grosvenor. Before joining l’Ecole Valrhona, Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.  

While Luke’s career was entirely based in the UK, his involvement in international food festivals, on-the-job training, and interest in travel and culture has put him in contact with many cuisines and led him to work alongside some of the world’s leading chefs.  

Joining L’École Valrhona’s team of chefs, Luke spent 8 years sharing his expertise, knowledge and inspiration with chefs throughout Northern Europe. Early in 2024, he crossed the Atlantic to become Executive Pastry Chef, North America and is currently based in our school in Brooklyn, New York. 

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

*Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

Contact us at ecolebrooklyn@valrhona.com for more details!

See available discounts here.