Ice Cream and Gelato Fundamentals

March 25, 2026 - 1 day

Luke Frost

Executive Pastry Chef - North America

@luke.frost

Brooklyn, NY

$ 330 $ 231

30% discount off all classes for north american cercle v members

Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Description
Class Schedule
Instructor bio
Location
Cancellation policy

Class level: BEGINNER-INTERMEDIATE

This hands-on course offers a foundational understanding of the ingredients, techniques, and processes behind ice cream, gelato, and sorbet across various styles and categories. Participants will explore how to rethink plated dessert composition by incorporating frozen elements that deliver exciting textures and flavors—perfect for the summer season.

The class also focuses on practical strategies to streamline à la minute service and optimize food costs, making your dessert offerings both innovative and efficient. Through guided recipes and tastings, you'll experience the impact of ingredient choices and production methods on the final result.

This class is designed for beginner to intermediate-level chefs who want to develop their skills in gelato and frozen dessert creation.

OBJECTIVES:

Understand the core ingredients and processes behind ice cream, gelato, and sorbet
Explore how formulation affects texture, flavor, and stability across frozen dessert categories
Learn to integrate frozen components into plated desserts for seasonal appeal
Discover techniques to reduce à la minute service time without compromising quality
Apply cost-conscious strategies to improve efficiency and minimize waste
Gain hands-on experience preparing and tasting a variety of frozen desserts

Schedule: 

8:30am-9:00am: Arrival & light breakfast 

9:00am-12:30pm: Class 

Midday: Lunch break (timing and duration may vary)

Afternoon until 5:00pm: Class resumes

These times are approximations and may vary.  Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.  

Class includes:

A professionally curated recipe book featuring all class recipes and relevant methods or techniques (content may vary depending on the class theme).
A diploma certifying successful completion of the course. Please note: to receive the diploma, participants must attend the full duration of the class.
Light breakfast and catered lunch provided daily.

Brooklyn, NY

Luke Frost

Executive Pastry Chef - North America

@luke.frost

Biography

Early in his career Luke gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his 2 Michelin Star flagship, Le Manoir Aux Quat’ Saisons and as Head Pastry Chef Michelin starred properties, Northcote Manor and The Chester Grosvenor. Before joining l’Ecole Valrhona, Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.

While Luke’s career was entirely based in the UK, his involvement in international food festivals, on-the-job training, and interest in travel and culture has put him in contact with many cuisines and led him to work alongside some of the world’s leading chefs.

Joining L’École Valrhona’s team of chefs, Luke spent 8 years sharing his expertise, knowledge and inspiration with chefs throughout Northern Europe. Early in 2024, he crossed the Atlantic to become Executive Pastry Chef, North America and is currently based in our school in Brooklyn, New York.

Public Transportation
Subway: High St/ York St – A, C, F

Parking
Park Kwik - 45 Main Street (Dumbo)
Front & York Garage (LAZ Parking / Front & York) - 135 York St

Hotel Recommendation
Hotel recommendations can be provided by our team upon request.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date.

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancellation date.

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.

See available discounts here.