Gelato Team Arrives in Bologna, Italy
Bologna, January 17, 2016 – The Culinary Gelato Team USA arrives in Bologna, Italy to prepare for the upcoming 2016 World Gelato Championship. Honolulu chef and business owner Dirk Koeppenkastrop is the Gelato Master and Team Captain leading the 2016 Team into the acclaimed culinary competition. “The team has diligently prepared for over six months and is now ready to compete”, says Dirk Koeppenkastrop, Ph.D., UH graduate and founder and owner of IL Gelato Hawaii. The USA is one of fourteen countries from around the world admitted. The 2016 US team members participating in the competition are John S. Hui, CEPC, AAC – Team Manager – Corporate Pastry Chef – Pebble Beach Resorts – CA, Dirk Koeppenkastrop, Ph.D. – Team Captain – Maestro Gelatiere / Owner – IL Gelato, LLC – Honolulu, HI, Michele Pompei – Lead Team Pastry Chef /Partner at Lisa Dupar Catering, Tim Brown, B.A. –Team Pastry Chef – Baking & Pastry Instructor – Johnson & Wales University, Providence, RI, Chris Foltz –World Champion Ice & Wood Carver – Culinary Instructor – Oregon Coast Culinary Institute, OR
The five-member team formed under the American Culinary Federation Chapter from Oregon. “We are in Bologna to prepare at Cattabriga’s headquarter gelato laboratory and work on final touches and timing ” Koeppenkastrop said. “The timely delivery of all elements is important in order to achieve high scores”, adds John Hui, Executive Pastry Chef of the Pebble Beach Resort. Chef Hui was one of the founders of Gelato Team USA in 2005, is the Team Manager for 2016 and one of the international judges during the competition.
Since 2006 the USA has participated in seven gelato world competitions. Gelato Team USA has received “Best Gelato Cake” award in 2006 and “Best Gelato Tub” award in 2008. Team USA received the International “Best Taste Award” and the “People’s Choice Award” in 2012. The international main sponsors for Gelato Team USA include the Italian gelato ingredient manufacturer Stella and the Italian gelato equipment manufacturer Cattabriga – both major names in the gelato making industry.
The World Gelato Championship – a highly prestigious event in the culinary industry – is held every two years as part of the International Exhibition of Artisan Gelato, Confectionery and Bakery Goods in Rimini, Italy. The Championships will take place from the 23th to the 25th of January 2016. The countries competing for the world title are Argentina, Australia, Chile, Germany, Italy, Japan, Morocco, Mexico, Poland, Singapore, Spain, Switzerland, Uruguay and the United States. Each team has chosen a theme, which has to be reflected in seven different championship tests including a decorated “coppa” (sundae), gelato cake, four assorted miniature chocolate gelato cakes, an entrée serving a savory gelato, a mystery box -where the team has to pull an ingredient and create a gelato with it, a center piece croccante sculpture as well as an ice sculpture, and its final presentation. In 2014 the Gelato Team USA’s theme was “Aloha Spirit” inspired by Hawaii’s own gelato maker Koeppenkastrop. The theme for 2016 is “Fire & Ice”.
The contest marked by a growing interest from around the world is streamed live in Italian and English for the duration of the event. The link to the live streaming is provided at www.ILGelato-Hawaii.com and www.GelatoTeamUSA.com .
Isle chef Dirk Koeppenkastrop, Past Chair of the Hawaii Restaurant Association, is founder and co-owner of IL Gelato Hawaii and IL Gelato Cafe, an authentic Italian-style gelateria at Kahala Mall, Kalihi and new at the North Shore Market Place in Haleiwa. IL Gelato Café offers one of US’s best gelato (ice cream) and non-fat sorbetto (sorbet). Kahala Mall and Haleiwa also serving coppas (sundaes), panini (grilled sandwiches), Belgian waffles as well as sweet and savory crêpe and authentic Italian Coffee. IL Gelato makes their gelato and sorbetto fresh daily and focuses on all-natural Hawaiian, Asian, and Italian flavors. IL Gelato Hawaii also offers wholesale and catering services to hotels, restaurants, gelato bars, and smoothie/coffee shops. Quarts and scoops are available directly from the factory outlet at Iwilei.
IL Gelato Hawai’i served its Haupia Coconut Gelato at the final APEC conference hosted by President Barrack Obama and its Mango Sorbetto to the 14th Dalai Lama of Tibet during his last visit in Honolulu.
Team USA (left to right): Chris Foltz –World Champion Ice & Wood Carver – Culinary Instructor – Oregon Coast Culinary Institute, OR, Dirk Koeppenkastrop, Ph.D. – Team Captain – Maestro Gelatiere / Owner – IL Gelato, LLC – Honolulu, HI, Tim Brown, B.A. –Team Pastry Chef – Baking & Pastry Instructor – Johnson & Wales University, Providence, RI, , Michele Pompei – Lead Team Pastry Chef /Partner at Lisa Dupar Catering, John S. Hui, CEPC, AAC – Team Manager – Corporate Pastry Chef – Pebble Beach Resorts – CA
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