WHY I CREATED THIS SCHOOL.

During my pastry studies, the subject of ice cream was very minimal.

At most, we covered ice cream in one day. If you've studied ice cream even in the most simplistic way, you know that there is so much to learn.

There is a lot of information on the internet, but I found nothing to be comprehensive and straight-forward, teaching everything you actually need without the fluff or repetition of recipes. And for me, it didn't feel right just to copy a recipe off the internet and make it.

I committed myself to learning as much as I could throughout the last 10 years: from reading books, journals, attending seminars, online courses, working alongside some great chefs and most importantly through the making thousands of ice creams in my kitchen.

If you're passionate about ice cream, I know these courses will be valuable to you for years to come.