Vacuum in the gelato shop: it takes nothing away, it reveals

Ariel Segesser is a Master Artisan Pastry Chef, Chocolatier, and Gelato Maker with over 30 years of continuous experience in the world of sweet gastronomy. He worked as a Master Pastry Chef in professional production laboratories for more than 15 years, dedicating himself to research, education, and professional development. He currently works as a consultant specializing in product and process development for companies in more than 30 countries across the Americas, Europe, Africa, and Asia. He has served as Technical Manager, Demonstrator, and Research and Development Collaborator for leading companies in Italy. He provides consultancy services, demonstrations, professional training courses, and product development support internationally. He has also worked as an external consultant and held management positions in various food businesses, both domestically and abroad. He has delivered courses and seminars on modern pastry making, bread making, chocolate making, and gelato production at specialized schools throughout Latin America, Europe, and Asia. He has been a speaker at major international trade fairs and has received special distinctions, awards, and gold medals in national and international competitions and championships.

Nicolò is 29 and has been a gelato maker for about seven years. He grew up and lives in Peccioli, a small Tuscan village between Pisa and Volterra, in a family that unites pastry and countryside: his maternal grandparents opened a pastry shop in 1959, while his father’s family comes from a tradition of brokers and farmers. From childhood he lived in close contact with nature and with workshops, between his grandfather’s cowshed and the shop counter. After a carefree adolescence, once he had finished secondary school he left for Australia, where he worked as a waiter in an Italian restaurant and in the cafeteria of the University of Sydney, discovering the pleasure of workshop work. Back home, he worked in the vineyard and for a time studied Agriculture in Pisa, spending two years in the countryside between cellar and vine rows, an experience that made him understand the deep value of the raw ingredient, shared with the elders during snacks in the shade of the trees.