Building on the momentum of our previous Gelato Beginner Course with Chef Matteo, we were met with a surge of requests from those who missed our first session. We recently returned to host another 2-day Gelato Beginner Course designed to turn passion into professional skill.
This session was led by local expert, Chef Tan Chii Yong, the founder of the renowned local gelato brand Mr. Aisu and a fellow ambassador for IceTeam 1927.
As a local Malaysian chef who has successfully carved a niche in the artisanal dessert scene, Chef Tan brings a unique perspective on local palate preferences.
His expertise is further backed by international prestige, serving as the official ambassador for IceTeam 1927, the legendary Italian group behind sophisticated gelato technology.
Back to Basics: The Gelato Fundamentals
The course began with a dive into the basic fundamentals. There is a common misconception that gelato is simply the Italian word for ice cream but Chef Tan explained what truly sets gelato apart from ice cream.
Making great gelato isn't just about following a recipe; it’s also about understanding chemistry. Chef Tan guided the class through a comprehensive look at ingredients, specifically focusing on the pivotal roles of sugars and stabilizers.
Participants discovered how different sugars affect the freezing point and how stabilizers ensure the gelato maintains its texture and shelf life. Understanding these variables is what allows a maker to move from "following a script" to "creating a masterpiece."
Engineering the Perfect Scoop: Cattabriga Excellence
No gelato course would be complete without an introduction to the machinery that makes it possible. Chef Tan introduced the participants to the "Ferrari" of the gelato world: Cattabriga professional machines.
As part of the IceTeam 1927 family, Cattabriga equipment is world-renowned for its vertical batch freezers and high-performance technology.
Participants received a step-by-step guide on gelato production and equipment maintenance, learning how the mechanical precision of a Cattabriga machine translates into the creamy consistency found in top-tier Italian gelaterias.
Chef Tan also shared a lot of tips on the emulsifying and mixing which plays a huge part in achieving the desired consistency.
Emulsification is the process of binding water and fat - two elements that naturally want to stay separate. How you achieve this bond directly dictates whether your gelato feels smooth or like icy cold sand on the tongue.
To create a gelato with smooth texture, both the way of emulsifying using the immersion blender and the internal mixing system of the pasteurizer is critical.
Hands-On: From Prepping to Serving
The highlight of the course was undoubtedly the hands-on session. There is no better way to learn than by practically making them.
Under Chef Tan’s watchful eye, every participant took turns at the workstation to make gelato from scratch, covering both milk and water based gelato.
They were grouped into 4 teams and were tasked to create strawberry sorbet and pistachio gelato.
From understanding the recipe...
... to prepping the raw ingredients
... to using the right tools
... to emulsifying the mix
... to operating a professional gelato machine
... to pasteurizing the mix
... to churning the gelato
... to the extraction from the gelato machine
Participants experienced the entire lifecycle of production!
The room was filled with excitement as the first ripples of fresh gelato emerged from the machines, ready to be garnished and served.
Everyone did such an amazing job!
Can you believe that these were produced by our course participants? They were also very creative to come up with great pairing!
As the course concluded, the participants didn't just walk away with a certificate; they walked away with the confidence to start their own gelato journey.
We are so proud of them! They arrived as beginners and they left with the skills to craft authentic, professional-grade gelato.
A huge thank you to Chef Tan for sharing his valuable knowledge and to all the participants for making this beginner course a truly sweet success!
Follow our Instagram @marubishimalaysia or stay tuned to our blog for more exciting courses and events!
If you're looking to venture into the art of gelato making, please do not hesitate to contact us. Marubishi Malaysia is your one-stop-shop for all things gelato; from ingredients to professional gelato machines, and even beginners/advanced course... we've got you covered! ;)