Creating refreshing gelato, premium ice cream and rich, creamy custard is a fine art. Stoelting’s Steve Christensen and Steve Frahm conduct 3-day sessions providing essential information to start a frozen dessert business. Courses are conducted in the St. Louis Community College campus at Forest Park, St. Louis, Missouri, and are run in conjunction with its Culinary Arts program. This College is recognized as one of the country’s leading educational institutions for the teaching of current and practical food service techniques.

Steve C. and Steve F. currently hold monthly training courses in Frozen Custard, Gelato and Premium Ice Cream Techniques. The curriculum is also supplemented by administration and management subjects including finance, marketing and store management. These courses are currently attended by mostly independent store owners or those looking into the frozen dessert business. Steve and Steve are also currently working with several chains and franchisers to develop ongoing training programs and workshops, which are run as a joint initiative. The FDI has the most up to date frozen dessert equipment including free standing and countertop custard machines, batch freezers and dipping and display cabinets. Commercial blenders, waffle cone makers and other appliances also assist in hands on operation and training.