Cook Streets ChefsClass courses are built specifically for industry professionals seeking to refine skills, expand technique, or gain deeper technical understanding. Whether you’re in pastry, R&D, restaurant production, or specialty dessert creation, this course will challenge and elevate your practice. Course objectives: by the end of this course you will understand the science and formation behind ice cream, sorbet & vegan bases. Learn how to calculate and balance recipes using P.A.C. (Potere Anti Congelante), P.O.C. (Potere Ossidante/Overrun Control), solids and stabilizer ratios. Explore flavor theory, textural contrast and ingredient pairing for signature products. Develop one signature ice cream flavor with a complementary ripple or inclusion. And leave with a portfolio of tested base recipes and a scalable formulation worksheet for business use.
ChefsClass courses are designed for industry professionals looking to up their skills. These are not meant for home-cooks or entry level chefs.