Dona Doni izozkiak ( Getaria ) Our relationship with Carlos Arribas describe it in three areas: the first in teaching through their courses: This has been very enriching and courses have helped me a lot to learn about the world of ice cream . The second , the advice of our gelateria : I find it unimaginable the possibility to open the ice cream parlor without the help and advice of Carlos . At all times he has been at…
Confectionery The Melonas , La Puebla del Rio ( Sevilla ) I think the course should it do all those interested in the world of ice cream. It is a course which clears many doubts you and makes you take a new path to improving your business. It made me pretty fast , entertaining and at the same time , you make an effort to overcome daily . I recommend it to everyone.
Heladería La Dolce (Valencia) Training days have been difficult with Carlos very intense days , and tiring . I learned a lot and still very much I have left to learn. I understood that to produce good ice cream requires , in addition to creativity, discipline , method and rigor. And I care for details both the machinery and the fruit! But there have also been days of enthusiasm , excitement and laughter , which is always a good environment…
Heladeria La Flor de la Canela (Motril) I found the course very interesting because it has managed to synthesize with real influence and expertise, in just five days , those determinants in the process of developing a good artisan ice cream aspects . Thanks for your teachings.
Ice Cream Parlors Maximum ( Barcelona) The course is of a very high level , especially for lay people or have very little experience in this passionate world of ice cream. The course is tough , a wide and extensive information and concepts to assimilate in a few days , in my humble opinion , sometimes less is more, less information , better assimilation . In conclusion, a great course taught by a professional great and certainly much better person.
Segovia Concerning the course I found it very interesting. I was profane in these matters , and after the course , I have to say I know what an ice cream authentic craft , the ice cream is an art and worth increase and make known to the public the value and taste so good fact. I repeat whenever possible the course and hope to become an ice cream recognition.
Alicante A course where the seriousness , rigor and efficiency in the art of conveying concepts have been perfect, and where has primacy over any other aspect , that each and every one of the attendees would acquire all the knowledge well assimilated theoretically for so to bring it safely into practice.
Alicante For me , the course has been extremely interesting from several points of view : processes, ingredients , PAC and POC , analysis, etc. At the end you realize that there is a world behind the counter of a super interesting ice cream parlor. And so we talked there with imagination and creativity you can make ice cream of anything.