Gelato Team USA

USA National Selection Winners

Coos Bay, OR – The 2018 Gelato Team USA took shape yesterday after tryouts were completed and scored at the Oregon Coast Culinary Institute in Coos Bay, Oregon. A panel of judges led by Team manager Randy Torres selected four chefs from across the nation to represent the United States in the 2018 World Gelato Cup in Rimini, Italy. The members of the team were selected according to the regulations drawn up by the organization of the selection host country, which include the four categories; Team Gelato Maker, Team Pastry Chef (Showpiece), Team pastry Chef, and Team Ice Carver & Savory Chef.

The 2018 US team members are:

Randy Torres, CEC, AAC – Team Manager – Chef Instructor – Oregon Coast Culinary Institute – Coos Bay, OR
Stefano Biasini – Maestro Gelatiere / Owner – Gran Caffe L’Aquilla – Philadelphia, PA
Chris Foltz – Executive Chef – The Mill Casino, North Bend, OR
Lyn Wells – Chef Instructor – Utah Valley University, Orem, UT
Darrell Folck, CEPC, CEC – Baking & Pastry Chef Instructor – Oregon Coast Culinary Institute – Coos Bay, OR

The team will continue to practice together and individually until the Gelato World Cup competition.

More information may be obtained by contacting;

Team Manager Randy Torres CEC, ACC, 408-364-6328 randy.torres@socc.edu

Team Coordinator Del Clark, 541-888-7195 del.clark@socc.edu

Oregon Coast Culinary Institute
1988 Newmark Ave
Coos Bay, OR 97420

Coppa del Mondo della Gelateria

In the seventh edition of the Gelato World Cup countries from all five continents competed for the world title. The overall winner in 2016 was Italy, followed by Spain and Australia. Gelato Team USA scored high in individual disciplines of the competition. They won first place in ice sculpture. Ice carving and ice sculpture is one of the seven elements the team has to perform during the four-day culinary competition. The team also secured a 3^rd place in the Mystery Box Gelato Challenge. The team had several 4^th and 5^th places and came in 7^th in the overall classification. Fourteen countries qualified and were accepted by the organizers, but Germany withdrew on short notice.

The Gelato World Cup (Coppa del Mondo della Gelateria), is organized every two years by Gelato & Cultura and Sigep – Rimini Fiera in conjunction with Co-Gel Fipe Confcommercio, and was one of the most awaited events of the 37th Sigep-International Exhibition of Artisan