MONTCLAIR, NJ - Gelotti has been invited and will be participating in Gelato Festival World Ranking in Italy next month, store officials announced.

On a rainy day in August, Chef Mike Guerriero, and his Gelotti team prepared for Gelato Festival America 2018 at Liberty State Park,  https://www.gelatofestivalamerica.com the first stage on the American Gelato Festival tour.

His uniquely crafted Persian Paradise, a creamy blend of rosewater, saffron and roasted pistachio, earned highest presentation scores and won the Technical Jury. This recipe, adapted from the Persian Empire was a stand out among the competition’s traditional flavors. Guerriero took home honors in the Stack it high competition, setting a new record of 22 scoops.

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Guerriero has been scooping, assisting, prepping and creating since he was 14 in the Paterson store. Years of training, a business degree and a passion to be the best, earned the purple-haired cake decorator, two of his own Gelotti locations. 

“Bre, I don’t think we are in Paterson anymore,” he said to his fiance'.

In October 2018, the Gelotti “A Team” headed to Lacumbre, http://www.shoplacumbre.com an outdoor plaza in Santa Barbara, California.

This stage was a little different, the submissions could not contain dairy or fat.

Gelotti Blueberry Basil sorbetto was the perfect contender. Fresh basil, Jersey blues and just squeezed lemon juice was a winning combination. Guerriero knew it, the jury confirmed it and the public loved it.

He not only walked away the only American born chef to win Gelato Festival, he also maintained his world record ( waiting for official recognition) 22 scoops in Stack it high, doubling the second place finisher and sold the most pints of sorbetto at the event with 30.

Guerriero says his skill in Stack it high comes from placing high emphasis on customer service. “ Paterson is where we mastered everything, including speed, accuracy . Customer service is the highest priority. While high volume developed speed and accuracy, my skills were honed in Caldwell and Montclair.”

Relocated New Jersey Gelotti fans came to the festival, remembering Mike from his teen years in Paterson, reminding him “Gelotti was one of those small businesses that huge impact on the community.”

Gelato Festival sponsor and Guerriero’s strategic partner Pregel, https://pregelamerica.com, hosted Guerriero and Breana Brito, aka Purple Haired Cake Decorator, fiancé and Gelotti creative master at their international training center in Reggio Emilia.

Guerriero says his priorities have always been to serve with passion and raise and train up others. His leadership skills and work ethic, combined with the detailed training in flavor, recipe formulation and presentation is the foundation of Gelotti Montclair and Caldwell, while giving honor to where it all began in Paterson.

When all of the American competitions are now over, winners from 2017 and 2018 competitions are then invited to Miami in 2019.

This trip is more than just a competition, says Guerriero. His Nonna, the inspiration behind many of the gelato creations in Gelotti, will be there to support him.

He maintains that he is humbled and honored to be among great gelato chefs who, like Guerriero, are helping to grow the excitement of the competition in this country and also growing the craft of gelato making. 

Three winners from Miami wil then go on to compete in Italy in 2021 in Gelato Masters.

Guerriero shared, "We are already home of the 1st American Born Chef to wear this medal, but now we have the opportunity to be ranked worldwide," with a promise of updates throughout the visit.

 

Not so shameless plug: There is still time to get delicious Gelotti treats for the holidays. Frosty creations with traditional taste, Brito’s cake designs make the sugar plum fairies jealous. Stop by today for some as, Gelotti is hosting FREE Ice Cream Sunday Samplers at the Montclair location at noon.

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