Frozen Desserts & Novelties: A Premium Hands-on Workshop

Frozen Desserts & Novelties: A Premium Hands-on Workshop

Where Science and Art Meet 

Featuring Chef Donald Wressell and Chef Elisa Volanti 

Learn to create signature artisan ice cream, gelato, and sorbet recipes using high quality flavorings and ingredients like Guittard Chocolate, fresh fruits, premium nuts, and gourmet cheeses. 

ABOUT THE INSTRUCTORS

Chef Donald Wresell

Donald Wressell has been the Executive Pastry Chef at Guittard for eleven years. Prior to that, he spent 19 years at the Four Seasons Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition.

Chef Elisa Volanti

After completing her training in pastry techologies and working at the Michelin Star rated "San Domenico di Imola" focusing on international pastries in 2010, Elisa Volanti joined Iceteam 1927. She heads up GelAteneo School in Bologna, Italy. Elisa travels the world assisting shop owners and those considering the potential of entering the frozen dessert business.