Ice Creams, Sorbets and Gelatos
June 12 - 14, 2007 (1pm - 8pm)
$825
Professional
Emmanuel Ryon, M.O.F.
Chef Emmanuel Ryon, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbets and gelatos. The next phase of this class will be applying what you have learned to create and build an ice cream cake. An added bonus to this class will be Ryon’s expertise in opening a gelato or an ice cream business. He will share with you what he has learned by opening his own shop in Moscow and how having the essential equipment necessary including Carpigiani and Irinox makes the world of difference.
Ryon holds the Meilleur Ouvrier de France title and was the Glacier World Pastry Champion in 1999. He is also he author of the book Apprenez l’Art de la Glace et des Sorbets.
