At the Carpigiani Gelato Universitynear Bologna, Italy you can take a 4-week course to become a "Master Gelatiere."Gelato students from all over the world studyin classrooms, get first-hand crafting experience, and learn how to open and operate their own gelato shop.We spoke with Samuel Kelerstein, who opened his own gelateria in Florida less than twoyears after he graduated from Carpigiani's classrooms.Forgetliberal arts college: We want to go to ice cream university. The tiny municipality of Anzola dell'Emilia in Bologna, Italy, is home to Carpigiani Gelato University, whereafter a four-week intensive training programyou can become a gelato master.Fromlearning the difference between ice cream and gelato in the university classroom (more milk and less cream) to togetting first-hand experience making fluffy mounds of Nutella,pistachio, and stracciatella (plain milkflavorwith chocolate shavings) gelato, students leavethe university with a "Master Gelatiere" certificate. Many alums even open their own gelato shops.Carpigiani Gelato University was founded in2003as an "educational arm" of Carpigiani: an Italian corporationbest-known for making gelato machines for restaurants and gelaterias. In 2013, the university launched its first four-week training program called "Become a Gelatiere," which includes three weeks of training with a one-week internship at a gelato shop in Italy.Wehad the chance to speak withSamuel Kelerstein, who attended the Gelato University in 2014 and opened his own gelato shop called Glyk Gelato in Parkland, Florida 18 months after graduation, andKaori Ito, Director of the Carpigiani Gelato University.At Gelato University, you don't just sit in the back of the classroom: You have plenty of trial and error experience."The entire course allows a person to understand and to dive in to what the Italian way of makinggelato is," Kelerstein said. "They helped me a lot in terms of understanding the process, how it's made, the type of equipment used, and what the difference is between gelato and regular ice cream."Classes range in size from 10 to 30 students, and more than half of students come from outside Italy.Kelerstein said that he began his intensive gelato-making course in the summer of 2014. He comes from a family ofice cream-makers in Mexico,and had always wanted to open his own shop in South Florida. Cartigiani was the next steptoward achieving that goal."It's set up like a summer study-abroad program," Kelerstein said."They get you into a nicehotel with accommodations, pick you up every morning, and take you to the university. You're there for eighthours a day, five days a week. I was in the same room as an 18-year-old kid who had just graduated from high school and a 65-year-old entrepreneur fromAustralia."Students like Kellerstein learn how to appreciate the sometimes temperamental art of gelato-making."Italian gelato is an artisanal product," Kelerstein said. "It's handmade, and doesn't just come out of a factory. You have to take into consideration, temperature variations, humidity, and much more. All will affect the quality. Gelato is the way ice cream should be made and enjoyed."See the rest of the story at Business Insider
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