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In this episode, we speak to Takeshi Nishikawa of Snow Crane, a frozen dessert concept utilizing flavors and techniques from Japan.
Takeshi shares his culinary journey and how flavors from his native country inspire his passion for ice cream flavor and menu items.
For more info on Snow Crame go to https://www.snow-crane.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we chat with Rick Pizzi and David Draper, both Board Members and both organizing the Soft Serve competition this year at Conecon.
Get the inside swirl on how you could be standing on the podium at this year's tallest cone comp at Conecon 2024For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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Fehlende Folgen?
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In this episode, we speak to Robert and Kristen of Millican Pecan and chat about the mother tree, harvesting, and whether it is pronounced Peekan, or peckaarn.
For more information about Millican go to https://millicanpecan.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode we chat with our favorite scholarship committee Chairperson, Sue Kloter. Sue shares some exciting news about updates to the scholarship program and pointers as to how to get the most out of your application.
For more information on the scholarship, go to https://icecreamassociation.org/page/ScholarshipFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we discuss the age-old discussion about Hardening Cabinets vs Blast Freezers. Even your humble host has mixed the terminology up from time to time. Evan discusses the functionality and application for both, and which you should be using.
For more information on Ice Cream Equipment Specialists go to:
https://ices.cool/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, the tables are turned and Association President Kelly Larson asks our Executive Director Steve Christensen about his background, experience in ice cream, and other hard-hitting questions.
For more information you can go to:
www.scoopschool.com
www.ieccream.videoFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, Greg Pryal of Taylor Company talks about all things soft serve with the pros and cons of pump, gravity, and modified pumps. It's a lot more entertaining and informative than it sounds.
You can find out more information about Taylor at https://www.taylor-company.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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in this episode, we chat with Dan Vishny of Red Ape Cinnamon about how we get one of our most beloved spices and the origin of the Red Ape name. Also, the great work that is happening with orangutan preservation in the process.
Find out more about Red Ape Cinnamon at https://redapecinnamon.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we discuss the ice cream competitions for the Association. It is a recording of the recent live stream we did on the Association's Facebook page. The audio-only version is easy to follow along as well.
This info goes over the types of competitions, how to enter and some frequently asked questions. REMEMBER - Cut-off for registrations will be on Nov 22, 2024.
All of the information on the competitions can be found at:
CLINIC - https://icecreamassociation.org/page/icecreamclinic_
FOTY - https://icecreamassociation.org/page/flavoroftheyear
FOTY- Non Dairy - https://icecreamassociation.org/page/flavoroftheyearnondairyFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we delve into the world of ice cream equipment with Steve Thompson and Christi Brown of Emery Thompson. Lots of lessons here about HR, customer service, and generation businesses.
You can find out more about Emery Thompson at https://www.emerythompson.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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in this episode, we talk to Kyle Cameron of Joy Cone who informs us of the state of the cone industry, new trends, and some interesting tidbits of how the cone industry has grown in the US
To find out more about Joy go to:
https://joycone.com/fs_products/
Kyles Cone video can be found here:
https://www.youtube.com/watch?v=v-CW3aeW-g8&t=20sFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we talk to Roger Trahin of Trahin Miller Insurance.
Roger has been in the insurance game and a member of the association for a long time, and has incredibly invaluable advice on insurance and coverage. The biggest issue for ice cream owners is spoilage, and many do not have the right coverage.
You can find out more information about Roger and his company at https://trahinmiller.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we talk to Tara Berg of Tara Berg Designs. Tara has a great eye for branding and design as seen in our recent "Ice Cream for Breakfast" and "National Ice Cream Month" branding.
There is some sage advice here on how to strengthen your brand image and when or if you should consider a brand refresh.
For more info on Tara's company, you can go to https://www.tarabergdesign.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode of the Ice Cream podcast, we speak to Chef Sabrina from Bravo North America about the differences (and similarities) between ice cream and gelato, and some of the misconceptions of the two.
You can find out more information regarding Bravo and Chef Sabrina at:
https://www.bravonorthamerica.com/https://www.instagram.com/chefsabrinamancin/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we talk to Brian Zeit of Kappus Company - Cleveland OH. Its that time of the season when we need to make sure our "Golden Goose" is primed, well-groomed, and ready to start making ice cream, soft serve, frozen custard, gelato, or any other specialty dessert that we offer.
Brian goes through some steps to make sure we are ready for the season equipment-wise.
You can find out more about Brian and Kappus at https://kappuscompany.com/
Remember, you can also check out Brian's book at https://www.amazon.com/Ice-Cold-Profits-Everything-Stands-ebook/dp/B0BJ11V4LHFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we talk to Randy Pratt of Randy's Ice Cream, Pompton Lakes, New Jersey.
Randy and a group of fellow New Jersey Association members have banded together to organize an ice cream tour of sorts and the result had customers traveling the length and breadth of the Garden State to taste some great ice cream.
You can find out more about Randy's at https://randyshomemadeicecream.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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This week we talk to Sabrina Smith of C Nelson carts who explains the pros and cons of plug-in mobile carts vs using a cold plate system. there's some sage advice here on how to grow your business through outside events.
even a bonus discussion on display cases versus reach in dipping cabinets.
You can find more about C Nelson at https://www.cnelson.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, we talk to the legendary creator of the Stuff Your Stanley promotion Joey Boykin. Joey touches on how this event was created, the principles of "riding the wave" and how to leverage social media trends to promote sales in the store.
You can find out more about Joey at:
https://www.gollygs.com/
https://www.instagram.com/golly.gs/
https://www.facebook.com/gollygs/
https://rapamar.com/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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In this episode, Kelly Larson from Sweet Temptations talks about how she and her crew at Sweet Temptations in Grand Haven MI, leveraged the collateral and support from the Association to have a record-breaking Ice Cream for Breakfast event.
2 TV appearances, 2 Radio appearances, and the local paper - just to name a few.
You can follow Kelly at the following links:
https://sweet-temptations.com/
https://www.facebook.com/profile.php?id=100038066423212
https://www.instagram.com/sweettemptationsgh/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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This week we talk to some of the smartest dairy people in the country (at least in Tennessee). Dr. Elizabeth Eckelkamp, PhD PAS and Shep Stearns Value-Added Dairy Extension Specialist, of the University of Tennessee Institute of Agriculture.
We talk, about grants for ice cream producers and makers, competitions, testing, labels, and a whole slew of things your local state university can help you with.
Some of the links discussed in the podcast.
https://utdairy.tennessee.edu/
https://sdbii.tennessee.edu/sdbii/For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/
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