Berlin Germany – The Ice Cream Artisans course chocolate and sugar It seemed very full courses. Unlike the technology course, this time we have done a lot of practice and the final tasting was very interesting. Of the two courses, the chocolate has seemed totally complete, with many theoretical and practical information. That of sugar has also seemed very full in the know (the why of things), but I think it has room for improvement in practice. Perhaps living in…
Heladería El Asturiano, Asturias Luarca – Course Artisan Ice cream and unsweetened chocolate Once again you have given everything, and that ultimately comes to working a few days to live all year, but not everyone can throw 14-hour days every day. Regarding the course I learned what I wanted to learn but now must try … regarding these facilities much better than those of AIALA.
Girona – Course Technology February 2015 Artisan Ice Cream Happy , grateful and excited : happy to know the work and dedication behind every tablespoon of good artisan ice cream that we get to the mouth grateful to Carlos for sharing work and know-how acquired in his 25 year career as an artisan ice cream maker , and doing it so enjoyable and educational excited to implement what they have learned during this fantastic week and crazy by pillar A…
Logroño La Rioja – Course technology Artisan Ice Cream My opinion about the course is that it is an exceptional and mostly very intensive course , we knew what time beginning but when I finished , great work of Carlos and Idoia , make a perfect tandem , all issues very well structured , never leave nothing to chance, all very educational and great ability to convey their knowledge and experience in the sector, and now you can practice with…
Restaurant Sala Gran, Llofriu ( Palafrugell ) Girona – Course Technology Artisan Ice Cream It was the first time I attend a Master course in ice cream making Carlos Arribas . I told my son Marc if he also wanted to do the course , he agreed to do so, and indeed already been awakened passion that requires the craft of artisan ice cream maker . Carlos is a great teacher , great communicator , an expert of the ice…
Madrid Respect course , there are certainly many more things that I have learned of thought.
Málaga My opinion of course is very good , but in particular I would highlight the many skills you have both technical , product , maintenance , ultimately all aspects related to the production , conservation, exhibition , etc. In addition to the generosity with which you share with your students.
Commissioning Heladeria Frost Madrina . Vigo , Pontevedra . My opinion, simply no words in all that you have helped me and your involvement to make everything work.
Oviedo There is a before and after my time in the workshop Carlos Arribas ice-cream in Zarautz. Before that began with my interest to know something about this complex world that books did not fully explain or shred enough to immerse myself in her womb and rub elbows with all kinds of ingredients. In the middle were 5 days of intense , where the questions and answers were piling up in a book that ended more than one whole and…
Luarca (Asturias ) Above view of course , I left happy and completely ” misplaced ” , say I expected more a recipe and then test – mistake to look distinguished . Therefore, if you go there with the learned basis you feel able to make an ice cream almost anything, but obviously the experience is crucial. By the time spent perhaps have preferred a course in two days , that is, with the same hours but that allows you…
Of La Línea de la Concepción , Cádiz I especially liked the school because it teaches to make from scratch , which can make any ice cream and not a repetition of recipes and pre-formulated . Carlos Arribas I found a great professional and an excellent and very nice person who went out of teaching , make entertaining classes , answer absolutely all doubts, showed practical cases in some ice cream shop and aspects from small details of mounting a…