Movers and Shakers Steve Carrigan named Gelato Master
The right people in the right roles can make all the difference
Henley Bridge’s Steve Carrigan has ‘scooped’ the prestigious title of Gelato Master after completing Carpigiani’s newest training
programme.The ingredient supplier’s Gelato & Ice Cream Sales Manager graduated from the top-level course – the first of its kind in the UK – after completing intensive training ongelato techniques, practices and theory. The industry- recognised qualification from the Carpigiani University in Bologna, Italy, included is a written exam as well as a practical exam at the end of the learning
period.Steve commented: “The Master course was incredibly challenging but equally rewarding. It’s pushed me to think differently about gelato, from the science of its composition to the art of its presentation, and I’m excited to bring these new insights to Henley Bridge and share them with our customers. “On a personal level, it’s a dream come true.
Gelato isn’t just a job for me; it’s a passion that runs in my veins. Professionally, it’s a milestone that reflects my commitment to excellence and innovation in the world of gelato.”
Bitzel’s Chocolate names George Foley Executive Chef and Chocolatier
Bitzel’s Chocolate, the 7,000-square- foot chocolate factory and attraction in Suwanee, has announced the addition of George Foley to its team as executive chef and chocolatier. Foley, who most recently was a Viennoiserie baker at Bacchanalia and Star Provisions, will focus on menu development, culinary training and building relationships with local farmers and national companies. “I’m thrilled to be a part of such an
amazing concept and to get to work with a chocolatier like Ray Bitzel,” Foley said. Bitzel’s Chocolate, the brainchild of
chocolatier and entrepreneur Ray Bitzel and his business partner and co-founder Dave Rose, creates affordable, chef-crafted chocolate confections and offers visitors an unforgettable, Willy Wonka-style experience as they watch as various treats move through the production process. “Of course, the chocolate is the star of
the show, but what I love is that we’re giving visitors an entire experience here,”
42 Kennedy’s Confection May 2024
Foley said. “We’re taking them on a journey from learning how chocolate is made to seeing the machines and the production process to tasting the different types of chocolate that they may have never experienced before, such as gold chocolate and ruby chocolate.” Foley comes to Bitzel’s from Bacchanalia
where he concentrated on croissants and pastries. He also has worked as a corporate chocolatier at Bodega Chocolates in Fountain Valley, California, as executive pastry chef for the Dolce Group in Los Angeles, as pastry chef at Salty’s on Alki Beach in Seattle, and as the overnight baker viennoisarie at 3 Michelin Star The Inn at Little Washington. Foley, who’s enjoyed a long career in the
hospitality industry, says that continuing to focus on hospitality is what helps keep things fresh and exciting for him. “Hospitality is the gift of making feel welcomed,
everyone accepted and comfortable in your presence,” he
commented. “It’s a privilege to be a part of that. And that’s especially true when you’re working with chocolate, which everybody loves, in an environment like Bitzel’s that’s just full of wonder and excitement. I’m looking forward to seeing the smiles on our guests’ faces on an everyday basis.”
KennedysConfection.com
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