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