Carpigiani UK supports the Claire Clark Academy for Patisserie Excellence

Carpigiani UK is delighted to be supporting the new Claire Clark Academy for Patisserie Excellence, which launched on May 18^th, 2017.

The Claire Clark Academy will operate from the Bletchley campus of Milton Keynes College, offering a range of courses for professionals, students and amateur bakers.

Claire Clark MBE was the first British female pastry chef to win a “Master of Culinary Arts” award, has won the Craft Guild’s “Pastry Chef of the Year” award twice and is known to home bakers as a down to earth former judge on BBC2’s Bake Off: Crème de la Crème. Her prestigious background has ensured the Academy is receiving support from a wide range of illustrious chefs and a grant from the Savoy Educational Trust, along with sponsorship from leading brands including Carpigiani UK.

Claire Clark explains; “I’m so excited to be able to nurture professional chefs and inspire the passions of home bakers in such a brilliant learning environment. It’s great that the Carpigiani brand is part of our new patisserie kitchen. I’ve made sorbet and gelato with Carpigiani machines for many years – I look for quality and ease of use so Carpigiani was the obvious choice for us.”

Carpigiani, considered to be the global leader in ice cream equipment, is delighted to have helped equip the state of the art professional kitchen at the Claire Clark Academy, which benefits from a brand new version of the Carpigiani Labo 812E Artisan Gelato countertop machine.  Students will learn the art of artisan gelato and sorbet creation, ensuring they can reflect contemporary dessert trends by making sorbet and gelato an integral freshly-made ingredient of desserts rather than a bought-in secondary ingredient.

As Scott Duncan, Sales Director of Carpigiani UK comments:

 “We founded the world’s first university dedicated to ice-cream because we are passionate about sharing the art of making high quality gelato and sorbet. Gelato and sorbet can be freshly made in a huge range of flavours, making them the perfect addition to a dessert or patisserie plate.”

Find out more about the Claire Clark Academy Courses by visiting http://www.mkcollege.ac.uk. For further information, email andrea.ruff@mkcollege.ac.uk or telephone 01908 684444.

For more information or for expert advice and knowledge on the production of delicious homemade ice cream; please call Carpigiani UK on 01432 346018 or visit www.carpigiani.co.uk.