Industry Only Demonstration - PastoChef and LaboChef
Tuesday 02 June 2026
10 AM - 12 PM
Snapshot
What You Learn
Versatility of Carpigiani equipment in contemporary professional kitchens
Practical insights into modern dessert production workflows
What You Get
Live Demonstration using Carpigiani equipment
How to efficiently produce a wide range of desserts in large quantities while maintaining quality, freshness, and integrity of raw ingredients.
Materials to Bring
Pen
Notebook
Dress Code
Participants are required to wear flat, enclosed, rubber shoes for comfort and safety in the kitchen. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
Majors Group together with Carpigiani Gelato University are hosting an exclusive Industry event at William Angliss Institute in Melbourne.
Guest Chef Po Yen (Kevin) Choo from Singapore will present a live 2-hour demonstration and tasting, showcasing the latest Carpigiani technology in professional pastry and gelato production.
During the session, Chef Kevin will demonstrate how to efficiently produce a range of desserts in large quantities while maintaining quality, freshness, and integrity of raw ingredients. The focus will be on smart production techniques that save time without compromising craftsmanship.
The demonstration will highlight the use of Carpigiani PastoChef and LabOchef equipment, featuring:
- Tarts and pastries
- Pastry cream and various fillings
- Mousses and Ganache
This course is ideal for:
- Pastry chefs and pâtissiers
- Restaurant chefs
- Gelato makers
- Aspiring chefs looking to expand their production skills
You must be working in a commercial kitcehn to attend this event. Industry Expereince is Mandatory.
