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Learn to formulate professional ice cream recipes and increase your sales in a given period of time by discovering our Italian touch.

Discover the secrets of the great ice cream makers!

La puesta en marcha y gestión de una heladería es un reto que no es trivial: La elaboración de unos helados artesanos que gusten a los clientes, el conocimiento del mercado , cómo conseguir superar a la competencia ...
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¿Y si tuvieras a tu lado al mejor equipo experto para ayudarte a conseguir tu meta?

The  recipes and  the  essence

Today, the commercial offer of processed products is broader than ever. It is possible to acquire industrial mixtures and prepare them to make ice creams of different flavors quickly and easily. It is even very likely that you have already tried them, or that you use them in your business.
But  is  this  the  right thing?
The recipe is the essence of success.
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Whether you own an establishment where they serve ice cream, or if you are thinking of opening one, you will have realized that offering a generic and industrial product will not make you stand out.
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And today, the market demands quality and value in order to succeed.
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Delicious, healthy and natural recipes are the essence of your business.

synergistic training 

In addition to knowing how to balance a recipe and make your own exquisite homemade ice cream , it is also necessary to know the different facets that influence the success of the business : marketing strategies, brand image, machinery, business plan, etc. As a whole, it is almost essential to have a multidisciplinary training and adequate orientation that allow you to stand out in all aspects and thus surpass your competitors by offering a unique and incomparable experience. 

RAFAEL 'S  ICE CREAM SHOP 

Rafael went to Gerogelato with a dream , but also many doubts and insecurities. He worked in a bank, and his wife was a clerk in a fashion store. He had been giving turns to open his own ice cream parlor for some time , because he was in love with these wonderful and nutritious foods.
After asking friends and searching the internet, he thought that he didn't need much to start the business: a place, some machines and mixtures prepared to make ice cream. However, after attending several training courses where he was taught with semi-finished bags and some local samples, something was not right.
That didn't taste the same as the ice creams he tasted when he traveled to Italy!
They did not even have the quality of some traditional ice cream parlors in their city.
Would you have to give up your dream?
Fortunately, Rafael contacted us, and we were able to advise him on all the necessary aspects so that he could open his business and offer delicious artisan ice cream. Today his wife and he work together in one of the most prestigious ice cream parlors in Spain and they have opened more than one ice cream shop.
He made his dream come true, and was able to overcome his fears.

LA  HELADERÍA DE  RAFAEL

Rafael acudió a Gerogelato con un sueño , pero también muchas dudas e inseguridades. Trabajaba en un banco, y su mujer era dependienta en una tienda de moda. Llevaba ya tiempo entregando vueltas a abrir su propia heladería , pues era un enamorado de estos maravillosos y nutritivos alimentos.
Tras preguntar a amigos y buscar por internet, pensó que no necesitaba mucho para empezar el negocio: un local, unas máquinas y mezclas preparadas para hacer los helados. Sin embargo, tras asistir a varios cursos de formación donde le enseñaban con bolsas semielaboradas y algunas muestras locales, algo no encajaba.
¡Eso no sabía igual que los helados que probó cuando viajó a Italia!
Ni siquiera contaban con la calidad de algunas heladerías tradicionales de su ciudad.
¿Tendría que renunciar a su sueño?
Afortunadamente, Rafael se puso en contacto con nosotros, y pudimos asesorarle en todos los aspectos necesarios para que lograra abrir su negocio y ofrecer helados artesanos riquísimos. Hoy día su mujer y él trabajan juntos en una de las heladerías con más prestigio de España y han abierto mas de una heladería.
Hizo su sueño realidad, y pudo superar sus miedos.
¿Tendría que renunciar a su sueño?
Afortunadamente, Rafael se puso en contacto con nosotros, y pudimos asesorarle en todos los aspectos necesarios para que lograra abrir su negocio y ofrecer helados artesanos riquísimos. Hoy día su mujer y él trabajan juntos en una de las heladerías con más prestigio de España y han abierto mas de una heladería.
Hizo su sueño realidad de crear Portobello, y pudo superar sus miedos.

LEARN WITH THE BASIC LEVEL ICE CREAM PROGRAM

“Hace 22 años decidí dejar mi trabajo y empezar a construir mi sueño de abrir mi propia heladería. Así nació I Tropici en Roma. Hoy día soy un maestro heladero experto en desarrollo de negocio que ha ayudado a cientos de emprendedores a lograr su sueño de abrir una heladería artesana de éxito.”

— Andrea Stortini

“22 years ago I decided to quit my job and start building my dream of opening my own ice cream shop . Thus was born I Tropici in Rome. Today I am a master ice cream maker expert in business development who has helped hundreds of entrepreneurs achieve their dream of opening a successful artisan ice cream parlor .”

-Andrea Stortini

Remote Ice Cream Mentoring

We present the Basic Level Ice Cream Shop Program , an online group mentoring that is aimed at providing you with all the benefits you need to get a competitive ice cream shop with the best results.
In this program you will receive live sessions for 3 days where you will be able to apply all the knowledge, whether you are planning to open an ice cream parlor or if you are already working.
“Turning problems into advantages is our daily work”
Anyone can learn to make high-quality ice cream and get a profitable business.
Do you identify with the following situations?
  • As much as you invest in semi-finished products, you do not achieve an exquisite ice cream, you are still dissatisfied with industrial ice cream, with a generic flavor, with low quality ingredients.
  • You want to open an ice cream shop, but you don't know the sector, the way of working and investing.
  • Great efforts in time and investment that give mediocre results.
  • You are afraid to invest, which actually reflects ignorance and doubts.
  • ​Lack of practice and prior real work experience in making artisanal ice cream.

THE 7 RESULTS YOU WILL GET IN 3 DAYS

  • You will discover how to formulate artisanal, natural ice cream and exclusive recipes.
  • Your customers will memorize the flavor of your ice cream and you will increase your sales by 40%.
  • You will position yourself as one of the best ice cream parlors in your city through maximum return on effort and capital invested.
  • Investment security thanks to adequate knowledge of the reality of the sector and the business plan.
  • Practical and real knowledge that allows you to make ice cream with the highest quality and flavor.
  • Skill in formulating recipes in less than 10 minutes.
  • You will identify a poor quality ice cream to a high quality one and enhance your product.
COMPLETE AGENDA

Home – Introduction to the ice cream parlor.

Monday, November 1, 12:00 pm Madrid time 
(7 hours)

✔️Brief history of ice cream and ice cream-related products: fashions and trends
National and international.
✔️6 different ways to make ice cream: Business models related to the type of
production and business goals.
✔️Meaning of "Artisanal ice cream" and "Natural ice cream": differentiation between culture
gastronomy and commercial culture.
✔️Traditional Italian ice cream and Italian facade ice cream:
● The market ice cream parlor and the industrial bypass ice cream parlor.
● Pros and cons of the different ice cream and production models.

Formulation and balancing of recipes.

Tuesday, November 02 
(7 hours)

✔️ Ice cream and alchemy: historical-technical relationship
✔️ Basic elements of knowledge: Solutions, water, air, temperatures, ice, sweetness and
personality.
✔️ Basic operations and elementary physical rules, related to ice cream.
✔️ Study of the fundamental ingredients and their properties: The classic ice cream parlor and its
ingredients (dairy products and derivatives, animal fat, animal proteins, sugars, additives).
✔️ Natural Products, Aromatics, and Compounds.
✔️ Fundamental working methods: Pasteurization, Buttering and Pastomantecation:
● The Syrups and Bases Ice Cream Parlor
● The Ice Cream Parlor 1 to 1
Carbohydrates: Main Characteristics and Properties.

✔️ Industrial semi-finished products and their practical applications.

Learn to create recipes

Wednesday  , November 03 
(7 hours)

✔️ Basics on the balances and formulations of the main types of Ice Cream:
✔️ The theory of dynamic equilibrium between solutions and the Andrea Stortini method.
✔️ American and European theoretical foundations.
✔️ Simple basic level theoretical formulations, with methodology developed by Andrea  Stortini.

[BONUS] - DEMO

Live ice cream demo

● 1 Chocolate cream
● 1 banana sorbet
● 1 Special grain - Stracciatella


Official closure of Mentoring

What does it  include?

The mentoring officially consists of 3 days and consists of 7 hours of work with live sessions, demonstrations and exercises. It will start on November 1, 2021

EXHAUSTIVE TRAINING

The Program lasts 3 days, with 7-hour live streaming sessions.
The sessions are interactive, being able to consult and ask all the doubts that arise.

LEARN THE SECRETS OF ARTISAN ICE CREAM

You will be able to prepare professional recipes without using mixtures or semi-finished products, which will allow you to give your products a touch of excellence.

ACCESS TO COURSE REPETITION

You will have the complete recording of the course available in case you cannot attend and if you have any questions, we will answer you via email.

GEROGELATO QUALITY

This Program is the result of the alliance with the prestigious Italian Ice Cream School GeroGelato, which since 2006 has been helping entrepreneurs and businessmen in the sector with its professional ice cream courses and international advisory and consulting services.

Waiting! This does not end here, you will have FREE access to the following BONUSES:

BONUS: 5 recipes that every ice cream parlor sells

By signing up for Mentoring , you will have access to the recipe book. It will save you a lot of calculations and work, with the guarantee that you will obtain results of the highest quality and flavor. They are flavors of ice cream that all countries sell.

ACCESO A 5 RECETAS QUE TODA HELADERÍA VENDE

Al inscribirte a la Mentoría, tendrás acceso al recetario. Te ahorrará muchos cálculos y trabajo, con la garantía de que obtendrás resultados de la máxima calidad y sabor. Son sabores de helados que todos los paises venden.

METHODOLOGY OF  THE  _ _ 
MENTORING

We are looking for committed people who can dedicate 7 hours for 3 days, we know that courses in a time slot greater than 8 hours are exhausting, we do not want to overwhelm you with information, so we will pause during the day.

THIS MENTORING  IS  FOR  YOU  IF...

ARE YOU AN ENTREPRENEUR AND WANT TO OPEN YOUR ICE CREAM SHOP?

DISCOVER THE 5 BENEFITS

We show you the machinery and the necessary implements that you need for the business.

You will learn how to invest and manage raw materials.

You will receive training to create your ice cream without relying on industrial mixtures.

It is the perfect option to get off to a good start in the business.

You will receive very valuable tips to avoid making mistakes before and after opening your ice cream parlor.

ARE YOU THE OWNER OF AN ICE CREAM SHOP AND WANT TO OPTIMIZE YOUR BUSINESS?

YOU WILL HAVE 4 BENEFITS

This program brings enormous value to your business, allowing you to optimize your product and performance.

You will learn to differentiate yourself from the competition with quality artisan ice cream, without using semi-finished bases or industrial products, without losing profitability.

We will show you what you can do to improve the product taking into account your geolocation.

You will optimize the time with a tool that we will put at your disposal.

DO YOU WANT TO TRAIN IN THE ELABORATION OF ARTISAN ICE CREAM AND MANAGEMENT OF ICE CREAM SHOPS?

THIS IS THE PERFECT PROGRAM FOR YOU

This program is ideal for people who want to receive specialized training in the preparation of artisan ice cream, as well as for business management in the sector.

You will not depend on semi-finished mixtures, and you will obtain high-quality results.

Ideal for gastronomy lovers, hotel business owners, or people who want to add this knowledge to their professional career.

A MENTORING PROGRAM WITH EVERYTHING YOU NEED

The Ice Cream Program includes all the resources you need whether you are an entrepreneur, an ice cream parlor owner, or someone seeking specialized training for your job or career.

INITIAL EVALUATION TO KNOW YOUR PROJECT


PRACTICAL EXERCISES 

Required to obtain the Gerogelato School Certificate

3 LIVE SESSIONS 

DEMONSTRATION VIDEOS

The resources, machinery, utensils and everything you need to make an Italian-style ice cream, we will show you how and what you need.

5 PROVEN RECIPES

You will get 5 recipes of flavors that any country sells. Strawberry, pistachio, chocolate, mango and coffee ice cream.

CERTIFICATE OF THE ITALIAN SCHOOL OF ICE CREAM GEROGELATO

LIMITED OFFER !
REGULAR PRICE   €397

You dare? 

We are looking for committed people who have an entrepreneurial spirit. Our results-based methodology will allow you to achieve your dream even if you don't have much free time.


Seats tend to fill up quickly.

THIS IS WHAT OTHER STUDENTS THINK OF US...

HEMOS ASESORADO A VARIAS EMPRESAS A NIVEL INTERNACIONAL

Franquicias Movo 

Leartiker - España

Nuestro alumno Guillermo, CEO de Pops 'n Bops. Ha participado en el curso nivel básico y una vez culminado, realizamos asesoría completa tanto de su producto como de maquinaria y mobiliario para su heladería. 

A día de hoy Guillermo tiene heladerías en Madrid, Valencia, Zaragoza, Alicante y Denia en menos de dos años.

¡PLAZAS LIMITADAS, INSCRÍBETE AHORA A UN PRECIO REDUCIDO!

El Programa de heladería es una oportunidad única, y ahora puedes inscribirte al precio exclusivo que ofrecemos durante un tiempo limitado.

Los conocimientos y herramientas que te proporcionamos se rentabilizan en un abrir y cerrar de ojos. Los beneficios que vas a recibir pueden ser decisivos para el éxito de tu negocio.

¡Recuerda que las plazas son limitadas! Inicia el 2022 con el pie derecho, no dejes para ultima hora la formación

¿Tienes más dudas?

Consulta nuestras preguntas frecuentes

¿Habrá otra edición? 

Por el tipo de formato no podemos garantizar que habrá otra edición, lo que si podemos asegurar es que no tendrá este precio especial.

¿Cuál es el horario? 

Inicia el Lunes 01 de Noviembre y finaliza el 03 de Noviembre. Horario de 12 a 19 horas y una hora para descansar. Estamos ajustados a la hora España. Son en total 3 días y 7 horas diarias. 

¿Puedo grabar las sesiones?

Si, cada sesión se grabará y en caso de no poder asistir podrá acceder a la repetición.

¿Puedo grabar la mentoría si no puedo asistir? 

Las sesiones son un compromiso, pero no estas excepto de un evento de salud o personal, por esta razón puedes acceder a la repetición.

¿Tendré asesoría 1 a 1 personalizada?

No, este es un programa grupal y podrás formular tus preguntas en cada una de las sesiones, vía correo electrónico.

¿Puedo tener acceso de por vida a la repetición?

No, tienes acceso durante 2 meses a partir de la finalización de la mentoría

¿Puedo pagar en moneda local?

No, todos los precios son en euros

¿Cuáles son las formas de pago?

Puedes pagar con tarjeta de débito o crédito y transferencia bancaria.

¿Todo esto claro?
Reserva tu plaza ahora mismo
Estas a punto de tomar la mejor decisión para tu negocio.
Book now to be part of a group of committed entrepreneurs who are willing to transform their mindset to become successful entrepreneurs.
¿Todo esta claro?
Reserva tu plaza ahora mismo
You are about to make the best decision for your ice cream shop.
Book now to be part of a group of committed entrepreneurs who are willing to transform their mindset to become successful entrepreneurs.

Copyright @Gerogelato 2021 | All rights reserved

Copyright @Gerogelato 2021 | All rights reserved

Copyright @Gerogelato 2021 | All rights reserved

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