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Meet our skilled instructors in gelato, pastry, and ice cream – experts with a passion for crafting delicious frozen desserts. Whether you're a beginner or a seasoned pro, our team guides you through the art and science of creating perfect treats. Learn from hands-on experience, insider tips, and a supportive atmosphere. Join us for a flavorful journey led by our dedicated experts, and discover the joy of making exceptional gelato, pastries, and ice cream.
As a child, Alyssa Gangeri spent her summers on the shores of Cape Cod learning to bake for her large Italian family. Her origin came full circle when her first job after graduating from the Culinary Institute of America was at the Ocean Edge Resort & Golf Club, just a couple miles down the road from her old stomping grounds. One year later, Gangeri moved to Miami, where she worked for the Ritz Carlton South Beach before taking an assistant pastry chef position with Norman Van Aken at his namesake restaurant, Norman’s. After honing her Viennoiserie skills staging with Antonio Bachour, she returned to New York and became Pastry Sous Chef for Gray Kunz at Cafe Gray, followed by joining his opening team for the highly anticipated Grayz. After spending her time working under Gray Kunz, she landed a position with Tom Colicchio at his flagship restaurant, Craft.
In 2009, Gangeri and her husband opened an American sports bar, River Walk Bar & Grill, the only bar on Roosevelt Island. She helped run the business for ten years while consulting for high-end celebrity events with her mentor, certified Master Pastry Chef Frank Vollkommer. In 2015 she published the first-ever series of children's storybook cookbooks, titled, Mimi’s Adventures in Baking.
After being diagnosed with severe celiac disease in 2017, Gangeri thought it would be impossible to continue her career in baking, but she persevered, adjusting her baking methods in order to avoid close contact with gluten while also relying on her teams’ hyper-specific feedback.
In 2018, Gangeri joined forces with management group Urban Grub, who moved her to Nashville to open and operate The Butter Milk Ranch and oversee all pastry development for their namesake sister restaurant, Urban Grub. Gangeri routinely produces pastries that blur the line between savory and sweet like C’reuben sandwiches and laminated Breakfast Cubes.
Baron Gottsacker has been a gelato master for 7 years with Carpigiani’s Gelato University in North America and the wealth of knowledge he brings is unparalleled. As a gelato master and owner of his family gelato shop in Sheboygan, Wisconsin in the USA, he’s an extremely talented man. Not to mention that as a gelato machinery technician for Carpigiani, he travels throughout North America to train and support Carpigiani customers on their machinery products and assist in recipe development and open discussions on new gelato flavours.