La Mejillonera , Burgos – 1st Meeting of Carlos Arribas advised by Ice Cream Parlors I have personally found very interesting meeting , both part of workshops and explanations provided to us as the opportunity to comment and share experiences with other participants . I thought it was a very good initiative on your part and I think it has been highly appreciated by all attendees.
Ice cream parlors Lopez , Durango and Lekeitio ( Vizcaya ) – Monographic course artisan chocolate ice cream This course is given another turn to chocolate ice cream expanding the information on cocoa in general and analyzing the different cocoas , chocolate and toppings available to us in the market and may interest and benefit our ice cream. The analysis and understanding of the classes is easy and shows teacher knowledge in ice cream making Carlos Arribas and good communication…
Ice Cream Parlors Lopez, Durango and Lekeitio (Vizcaya ) – Course Technology 2015 Fall Artisan Ice Cream On this course I can say I recommend it without hesitation. The agenda that is taught throughout the week is spacious and most of working that can be made in the formulation of recipes for ice cream covers . The course is mostly theoretical but thanks to good communication skills teacher ice cream maker Carlos Arribas with his long experience and knowledge in…
Pastry Egaña , Azpeitia ( Guipuzcoa ) – 1st Meeting of Ice Cream by Carlos Arribas advised I think we were lucky to find there a few professionals in the world of ice cream. What Mr. Sirvent was the icing on the meeting , which gave us the information can be very useful …They were very helpful and pleasant days . Chapeau¡ ,,,
Confectionery the Melonas , La Puebla del Rio ( Sevilla ) – 1st Meeting of Ice Cream by Carlos Arribas advised I think it has been a very fruitful meeting and we have shared our knowledge and opinions we have known in order to share concerns and together solve them. As for the presentation of Antonio Sirvent , it has been an honor to know him as a person and more like ice cream vendor master , thanks for sharing…
Heladería Dona Doni , Getaria ( Guipúzcoa). – 1st Meeting of Ice Cream by Carlos Arribas advised I hope these meetings are repeated, because you learn a lot about them, what I liked most is being able to chat with other ice cream makers about our work, ways of working , suppliers, prices ….
Heladería Sete Gel , Blanes (Girona ) – 1st Meeting of Carlos Arribas advised by Ice Cream Parlors For us the event in Zarautz was very rewarding. On the one hand we have known professionals who share experiences, we have learned from your advice and contributions of Mr. Sirvent in his talk on stabilizers and emulsifiers . On the other hand , we are very pleased your hospitality and generosity you have shown to have good people skills , keen…
Ice cream parlor – Artic Gelat Artesa – Vilanova i la Geltru ( Barcelona) 1st Meeting of Carlos Arribas advised by Ice Cream Parlors<br>A great idea by Carlos , offer the opportunity to acquire more knowledge and become selflessly match other ice cream makers from all over Spain to share different points of view . All in a fantastic environment and care for their exceptional part
Seville – Course Technology Artisan Ice Cream I could make the course Technology Artisan Ice Cream .Without any doubt, it has been the best investments I have made. Thanks to Carlos behavior towards us, how to share everything he knows, and show as an open book your experience in this amazing profession. Personally I have to say that the course itself has been incredibly good and very full agenda. After completing the course, I went out with the mind prepared…
( BREWERIES THE MEJILLONERA ), Burgos – Course Technology artisan ice cream Very satisfied with the course. It has given me a very different from what I knew about him icream parlour world of vision. Now I have a much broader view of it . many paths and possibilities open up thanks to the knowledge that Carlos has shared with us during these five intense days of the course. Regarding Carlos just to say that his involvement has been total…
Specialty Food MAMA KOKORE – Course Craftsmen Sugar Free Ice cream My name is Irene Navarro and when I got to the course taught by master gelato maker Carlos Arribas , I felt a little lost and disillusioned with the world of ice cream. After a while of being in your class and see tranquility and passion with transmitting his knowledge after years of work , who have the patience to repeat what you do not understand the times necessary…