Conestoga students and industry partners had the opportunity to learn from one of the world's leading artisanal gelato makers as the international Discover Gelato Tour made a stop at the college on October 1.
Sergio Dondoli, an award-winning master gelato maker from San Gimignano, Italy, and vice-president of the Gelato World Cup, presenting at the Waterloo campus to students and industry representatives.
Conestoga culinary students on Waterloo campus during the Discover Gelato Tour.
Hosted at Conestoga's Waterloo campus, the session brought together culinary students and industry representatives for an introduction to the tradition and science behind authentic Italian artisanal gelato.
The presentation was led by Sergio Dondoli, an award-winning master gelato maker from San Gimignano, Italy, and vice-president of the Gelato World Cup. Dondoli has spent decades in the industry and is internationally recognized for his contributions to the art and craft of Italian gelato.
Throughout the session, Dondoli took participants beyond the finished product, exploring the ingredients and science involved in creating artisanal gelato. He also shared insight into the characteristics that distinguish authentic Italian gelato from other frozen desserts, including its warmer serving temperature, which contributes to its softer texture, allowing flavours to be experienced more intensely.
Participants had the opportunity to sample gelato during the presentation, bringing some of the flavours and concepts discussed throughout the session to life. Each participant also received a certificate of participation recognizing their involvement in the Discover Gelato Tour session.
Promoted by Unione Italiana Food and ACOMAG, in collaboration with the Gelato World Cup and with support from the Italian Trade Agency, the tour connects students, educators and industry professionals with experts from Italy's artisanal gelato sector.
Conestoga was one of three Canadian educational institutions included in the tour, which made stops in Montréal, Waterloo and Toronto.
For students, the session provided an opportunity to connect their studies with international expertise and learn more about the technical and cultural aspects of the food and hospitality industry.
Dondoli opened his Bottega di Gelateria in San Gimignano in 1992 following years of culinary experience across Europe. In addition to serving as vice-president of the Gelato World Cup, he has been recognized as a Maestro d'Arte e Mestiere (Master of Arts and Crafts) for his contributions to Italian artisanal gelato.
Conestoga’s School of Hospitality & Culinary Arts is a leader in culinary and hospitality programming that prepares students for successful careers in Canada’s tourism industry. The Waterloo campus is home to state-of-the-art culinary skills labs and the student-run Bloom restaurant.