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.
Azpeitia I thought it was a very enriching experience, I have discovered an exciting world and do not regret having attended classes Carlos.
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 The course taken by Carlos Arribas concerning the ice cream formulation was clear, pleasant and complete. Served us help to understand many things about the artisan ice cream.
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.
The Heladería Veneciana in Barakaldo For my part everything has been very positive, both professionally and personally, in fact I have intention to enroll on courses February.
Tarragona I never imagined learning so much in so little time. Thanks to my assistance course taught by the great master gelato maker Carlos Arribas , today I can create my own recipes and produce artisan ice cream to my liking.
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.