Artisan Gelato is reaching very high standards in Korea and passionate chefs are making new and unique creations. Not only are gelato cafes booming, but many restaurants and pastry shops in Seoul are adding gelato to their menu. With this frozen dessert trend in Korea,...
The Asian Gelato Cup returns to 2022 FHA-HoReCa with up to 6 national teams competing to create the best gelato, plated dessert, gelato cake, and an artistic showpiece. The second edition of this biennial event will take place from October 25th to 28th 2022 at the...
Running a Gelato Business is an exciting and challenging task by any measure - arguably even more so if you are a woman in Asia. A recent US census showed that women make up less than the 24% of chefs. And for many of them, particularly...
Korea’s staple food is rice. So, many Korean gelato shops sell rice gelato and many consumers like this flavour. Generally, the classic way of making rice gelato is based on the ‘variegation’ of cooked rice (as well as in “fior di latte” Italian gelato). The...
After having sharpened senses and skills all around the world, the 37-year-old winner of the Valrhona C3 competition (2018 edition) Yusuke Aoki is back in Japan. The birthplace of this World Pastry Champion is setting the start of a big new challenge. How did...
The Japanese Chef Yusuke Aoki, 37 years old World Champion Champion at the 2018 Valrhona C3 Competition, shares with Frozen Art Chef lovers his exclusive Chocolate Smoked Figs recipe. In these last challenging months, he loved working with Chocolate, that is a renowned anti-depression ingredient. This...
Have you ever imagined a meal in which every course is a different dessert? As we step out of a restaurant after having consumed multiple plates of impressive food, we often remember the dessert. And it isn’t a coincidence. The dream of substituting our meal with something...
Chef Justin Lee, creative founder of JL Dessert Bar (Seoul, Korea), dedicates all the Frozen Art Chef lovers the CARBONARA recipe, one of his most recent blockbusters. Chef Lee worked at Italian restaurants for more than 10 years and decided to express his creativity and his philosophy "to...
Japan got the silver medal and reached a new milestone at the 2020 Coppa del Mondo della Gelateria (Gelato World Cup). For the very first time in the history the formidable Asian team went on the podium, along with Italy (Gold Medal) and Argentina (Bronze...
SINGAPORE In partnership with Carpigiani Gelato University, At-Sunrice GlobalChef Academy is hosting the following programmes: Basic + Pre Intermediate Gelato Course (by Chronos Chan) Programme Duration: 3+2 Days Programme Intake Dates: 4-8 November 2019 Up to 90% SSG programme fee funding for all Singaporeans and SPRs who are eligible. More at...