Anhcea organises its first virtual ice cream workshop sessions
12 renowned ice cream makers will make their presentations via Google Meet.
The National Association of Artisanal Ice Cream Makers (Anhea) will organise its first virtual ice cream workshops on 11 and 12 February. Twelve great chefs will be taking part in these talks related to the world of ice cream, which will be broadcast on the Google Meet platform.
On Thursday 11 February, the event will begin with Félix Llinares, who will be highlighting the importance of the locally sourced “kilometre zero” concept in ice cream, and it will continue with Pablo Galiana, who will be exploring the combination of fruits and ice cream, Brigida Hermida, who will be analysing how the source and quality of milk influence the quality of artisanal ice cream, Santi Gómez, who will be talking about sub-zero cocktails, Mario Masiá, who will be taking an in-depth look at chocolate ice creams, and José Manuel Marcos Candela,who will be showing the significant synergies between the pastry shop and the ice cream parlour.
On Friday 12 February, it will be the turn of Adolfo Romero, who will be sharing his successful experience in championships, as well as Enrique Coloma, who will be showing us how to get the most out of nuts in ice cream parlours, Albert Soler, who will be making the ice cream he made at the World Cup live, Marco Miquel, who will be giving us guidelines on what roles are necessary to set up an ice cream establishment, Quico Mira, who will be making the “Polvorón de Jijona” ice cream that he exhibited at Intersicop 2017 live, and Antonio Sirvent, who will be talking about his ice creams made with yoghurt.