Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Bigger is NOT Always Better
Maximizing profit during low season

   

Click for Gelatician Home Page and Introduction
Gelatician Home Page & Intro


SHOWCASE

Below Zero
Bad Gelato

Cool Ideas
Premium flavors could be your answer to premium profits

Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt

Grande Gelateria
The Love of Gelato with That's Amore!


Gelatician's Gelatician
How Angela Damiano used her gelato skills to open a prosperous shop and become one of North America's most sought after consultants

Featured Machinery
The Kenwood Cooking Chef is not just for chefs!

SWIPES

Making More with Less
Bigger is NOT Always Better: The Upside of Downsizing

Sweet Science
Taking a position on 'neutrals'

Ingredients for Success
Got (the RIGHT) Milk?...

Chillin'
Gelato lingo...

SIGEP
The mother of all gelato tradeshows may very well be worth that trip to Italy!

 

Sometimes, most of the time, it’s just too tempting to pass up. You're finally ready to purchase your gelato equipment and since the bigger machine (the one that produces TWICE as much product) costs just a little more, you can’t resist. After all, what problem could I possibly have? More production capability means more gelato! Bigger is better, right!? Well, not always...

When we make our business plans we tend to look at the bottom line on an annual scale. This is perfectly reasonable for accessing invest potential and ROI. Here we are able to overlook the down months since the busy season will offset lower or even negative income from the slow times.

Proper planning for our laboratory, however, must be made based on day to day operations. Our machines serve not only to make money but should ensure that we don’t incur unnecessary losses either. With our enthusiasm during the initial purchase, we don’t always consider what the MINIMUM quantities a machine is capable of producing. This may not sound so important for the high production months but could be a lifesaver at other times.

The necessity for smaller minimum batches depends on how your display window is organized. If your business is seasonal, during off peak times you may be offering less flavors or less quantity of each flavor. In both scenarios, any machine that has a minimum quantity per cycle that exceeds the size of your tub can interfere with planning.

Although spec sheets for batch freezers state the machines' minimum and maximum quantities, these are production statistics and, even as they are technically correct, they don’t take into account your most important consideration: the consistency and quality of your gelato...

Generally, the mean point between the designated minimum and maximum production specs represents the best quantity of mix that can be made in a batch freezer. Even as some manufacturers will want to convince you otherwise, no one can successfully argue that the machine will yield the SAME results (with the SAME mix) at the minimum, median and maximum capacity levels. In the best case, mixes may have to be tweaked to accommodate different quantity production, a situation which may work if there your high and low seasons are clearly defined. But if low season for you means minimal work during the week and busy weekends, the constant adjustments of your mixes can become a nightmare not to mention that the product that your clientele has grown to love will have severe consistency problems.

In the worst case scenario, the big batch freezer simply isn't able to yield the quality of product that you desire at its minimum setting. If you’re in the pre-acquisition phase you still have time to assess the probability of your production year and consider these points. When you visit the machine dealership, however, don’t just watch as the representatives pour their mix into the machines while letting you push the buttons.

Instead, treat the whole affair as you would when buying a car. Just as you wouldn't purchase a car without driving it YOURSELF first you shouldn't be expected to buy your batch freezer (some of which costs MORE than your car!) without taking a test drive. Bring YOUR mixes to the dealer and insist that you gel the mix that you already KNOW works for you. Bring enough quantity to test the machine at minimum, median and maximum levels.

If you are already operating and find that you are having problems attaining minimal quantities during slow times, consider buying a second, smaller machine. The money you save may make it worthy.

Finally, if you are a first time buyer and have no experience making gelato, it will be impossible to bring your mix to test drive your machines. The solution here is simple: First LEARN how to make gelato, THEN make your acquisitions. After all, would you have bought a car if you didn't know how to drive...
Send your comments, observations and thoughts to info@italianculinary.it.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

Looking for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

Are you a restaurateur looking for a Professional Chef from Italy?
The Italian Culinary Institute receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.

EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


HOME
| EPICUREAN TOURS | NEWS | CONTACT US | COOKBOOKS| FAQ |ENROLL

Copyright © 1997-2017 Italian Culinary Institute, Italy | Privacy

Follow ICI
Follow us on Facebook for the latest news and pictures from ICI! Follow ICI on Twitter
Like Us