David Vidal and the versatility of gelato in the dessert menu

The versatility of gelato according to David Vidal, Head Chef of the Scandic Laholmen hotel in Sweden. "For this event we have used gelato in different ways: we have used it with the Crystal technology, which I love because you can mold your gelato in a much easier way and still have a nice texture when you taste it. Then, we also used a Soft Serve, which I also love because of its consistency and I also think it's a modern way to use gelato." Chef Vidal worked with the following machines: - Lab-O-Chef 5: https://bit.ly/472IhO4 - 161 T G SP: https://bit.ly/3Rrwovg - ReadyChef: https://bit.ly/41q2e03 ---------------------------- Follow us on Instagram https://www.instagram.com/carpigiani1946/ Follow Carpigiani Gelato University on Facebook https://www.facebook.com/CarpigianiGelatoUniversity Follow Carpigiani on Facebook https://www.facebook.com/Carpigiani1946 Follow us on LinkedIn https://linkedin.com/company/carpigiani-group