

Taught by Chef Plamen Marinov of Advanced Gourmet and hosted by Chef Donald Wressell of Guittard, this one-day class is a fast-paced, immersive workshop designed for aspiring gelato makers, pastry chefs, and food entrepreneutrs. Students learn the science behind frozen desserts, master batch-freezer operation, produce multiple gelato, and sorbetto flavors, and finish the day with frozen novelties and practical applications.

Guittard Chocolate Studio
2809 La Cienaga Avenue
Los Angeles, CA 90034
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