goizargi

Naiara and Eneko

Heladería Bina Bina, Ezcaray , La Rioja – Course technology artisan ice cream , autumn 2016 After acquiring the course of technology artisan ice cream, it is absolutely recommended. Thanks to him, we have learned to analyze and develop our own recipes based on the choice of quality raw materials knowing identify appropriate for each type of recipe. Furthermore, we have found that as we indicated , personal involvement in preparing them, makes the business is productive and beneficial for…

0
Read More

Aina Eroles

Sa Gelateria Ice Cream, Ciudadela and Mahon, Menorca – Course Technology Artisan Ice Cream, Winter 2016 The course on the technology of artisan ice cream given by Carlos Arribas is a great experience for all the senses. CA ice cream parlour, where the course is held, is located in front of an extraordinary beach, embraced by the beautiful town of Zarautz, strong people and delicious food. The power and features of all the elements that make a good ice cream…

0
Read More

Eneko and Naiara

Heladería Bina Bina, Ezcaray , La Rioja – 1st Meeting advised by Carlos Arribas ice cream parlors The meeting was a positive experience both for sharing experiences and concerns and opinions . As a result , they have created social and professional ties , which give rise to improve the collective ice cream maker, whereby learning a beginner who is not as expert evolves considerably helping the business thrive. It is appreciated the activities organized by a professional like Carlos…

0
Read More

Eneko and Naiara

Heladería Bina Bina, Ezcaray , La Rioja – 1st Meeting advised by Carlos Arribas ice cream parlors The meeting was a positive experience both for sharing experiences and concerns and opinions . As a result , they have created social and professional ties , which give rise to improve the collective ice cream maker, whereby learning a beginner who is not as expert evolves considerably helping the business thrive. It is appreciated the activities organized by a professional like Carlos…

0
Read More

Victor Fraile

Ice Cream caramelized , Algete , Madrid – Course Technology 2016 Winter Artisan Ice Cream Attending the course TECHNOLOGY ICE CREAM CRAFTSMAN has served me well to learn how to make the recipe for ice cream controlling all its parameters, to understand the importance of selecting the right raw materials in the final product and as good habits in the process manufacturing can play a determining factor in the quality of ice cream. I also found it very interesting as…

0
Read More

Ana and Luis Aguirre

Aguirre pastry Irun Gipuzkoa – Course technology artisan ice cream , winter 2016 We have been fortunate to be able to take the course of technology artisan ice cream with Carlos , which has enabled us to acquire knowledge to open and develop a new line of work. The course has been intense, very good and very well taught . Carlos makes time to take advantage maximum also give us a good welcome and encourage a good atmosphere. Definitely we…

0
Read More

Juan José Usabiaga

Almacenes Usabiaga Artukoluke , S.L. Gipuzkoa Urretxu – Course Technology 2015 Fall Artisan Ice Cream The assessment of the course made is extremely positive , both for its content and teaching methodology . I recommend the course to anyone who wants to enter the world of ice cream . Although my relationship with the ice cream industry is commercial , the course has helped me to better understand the needs of my customers and to offer a more complete service.…

0
Read More

Ezequiel Mera

Heladería Frost Madrina , Vigo, Pontevedra – 1st Meeting advised by Carlos Arribas ice cream parlors I emphasize this first meeting especially the atmosphere among all partners , enthusiasm , desire to learn and especially the wonderful reception that we always receive at my dear Euskadi. Beyond the content , interest is to share experiences and reaffirm that you are on the right track.

0
Read More

Miguel Angel Galiana

Las Palmas – Course Technology Artisan ice cream, Fall 2015 My opinion about the course is very satisfactory, I did not have any knowledge about the world of ice cream and now I have a very good basis thanks to the knowledge acquired in the course. Carlos , Professor , only good things , very good teacher , good person and good host.

0
Read More

Celia Nunez Olarte

Albacete – Monograph course Artisans Chocolate ice cream The course I found very interesting. Chocolate and more in my case , it is difficult to balance to -16 degrees and thanks to the course I think I can develop my recipes. Like the previous course your interest and professionalism in teaching us allows us to maximize the hours of the course. I have only words of thanks. A hug for you and your family.

0
Read More

Roberto de Vita

Motril ( Granada ) – Course Technology 2015 Fall Artisan Ice Cream To say that this course I recommend it 100 % , the course predominant theory on practice, but becomes very enjoyable thanks to the professionalism of Carlos , also said that the price charged is economical, therefore the material offered as the effort that Carlos puts into it. The truth is that it has been an unforgettable experience . THANK YOU VERY MUCH CARLOS .

0
Read More
INFORMACIÓN

Sugerencias, comentarios, saludos, recomendaciones… Aquí podrás ponerte en contacto directamente con Carlos Arribas.

REDES SOCIALES
CONTACTO Tel. (+34) 943 000 413
Móvil. (+34) 607 457 934
Email. info@carlosarribas.eu