Carpigiani and JRE Chefs Join Forces to Bring Gelato to Fine Dining

Carpigiani and JRE – Jeunes Restaurateurs have launched a partnership to put Italian gelato machines in front of more of Europe’s talented young chefs. The aim is to strengthen the place of Carpigiani technology in European gastronomy.

Why gelato and fine dining fit together

Carpigiani has pursued excellence since its founding in 1946, adapting to new gastronomic trends while keeping to the balance and sophistication of the world’s frozen dessert traditions. Gelato began as a fine dessert at the courts of Renaissance Europe, in the form of sculptures of brittle with fruit sorbets and elaborate moulds filled with flavoured creams, flowers and spices. Today it is returning to the table thanks to chefs, pastry chefs and modern technology.

The two partners share a respect for heritage. Gelato making is tied to Italian tradition, while JRE chefs combine modern technique with their own cultural roots, promote culinary identity and stay open to new ideas.

What the partnership includes

• A new award presented by Carpigiani to JRE chefs at the association’s bi-annual congress in Paris in April 2024.
• Support for young and established talent in both kitchens and dining rooms, with shared priorities of innovation, sustainability and the pursuit of excellence.

JRE president Daniel Lehmann said Carpigiani’s origins, heritage and quality match what JRE values, and that its focus on gastronomy and versatility make it a good partner for fine dining. Matteo Andreola, Carpigiani’s Foodservice Professionals Business Unit Manager, described the initiative as a way to join expertise and passion.

About JRE – Jeunes Restaurateurs

JRE began in 1974 as a small French association, Jeunes Restaurateurs de France. After strong interest from Germany, Italy, Belgium and Switzerland, it became Jeunes Restaurateurs d’Europe in 1993, and later welcomed the Netherlands and Spain. Today it is active in 16 European countries with 370 young chefs and more than 190 Michelin stars between them. It marked 40 years in 2014, and in 2016 adopted a new name and logo with the slogan “Never-ending Passion”.

Bring it to your business in Australia

Restaurants and hotels in Australia can bring house-made gelato to the dessert menu too. Majors Group can show you foodservice solutions and gelato machines that suit a professional kitchen, and our team can discuss finance options.

Source: Carpigiani news. Rewritten for Australia by Majors Group.