David Vidal is the Head Chef at Scandic Laholmen Hotel in Sweden.

He talks about his relationship with pastry, particularly with gelato, an approach that did not start in the best way: "I began exploring the world of desserts mainly because I was tired of cooking," he explains, jokingly, "I reached a point in my career where I wanted to do something different, and pastry was an obvious choice because my father was a pastry chef. When I was young, I hated gelato, but over time I fell in love with this type of dessert. It's hard to choose my favorite gelato flavor because I love it so much, but I would probably go with Piemonte hazelnut gelato." 

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David Vidal shares his insights on the boundless possibilities that gelato introduces to culinary creativity. Emphasizing gelato's versatility, he elaborates on how it can transform and elevate dishes, making it a staple in his dessert creations. 

"Gelato is an excellent element for being creative, and I also believe it's much easier to be creative with gelato. In my dishes, gelato has a great influence, and I always include gelatos or sorbets. I love having a frozen element in my desserts since I think that without it, the dish is not complete. When developing a dish, gelato usually does not come in at the beginning but more so, when I start to compose a dessert, I will think about three or four flavors and then decide which one I want it to be, if I want it to be gelato or sorbet, and then I will choose that flavor and go with it." 

Technologies used to create exquisite gelatos

Gelato undoubtedly offers numerous opportunities to enhance the quality of a restaurant's dishes, and not only thanks to the chefs creative approach. A thorough knowledge of the available technology can be the source of inspiration for new creations. 

"For the aspects previously mentioned, we use gelato in two different ways: through Crystal technology, which I love because you can mold your gelato much more easily and still have a nice texture when you taste it; and through Soft Serve technology, which I also love because of its consistency and, besides, I think it's a modern way to use gelato." 

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Carpigiani technology at the service of efficiency and creativity

There are three Carpigiani machines chosen by Head Chef David Vidal for the kitchens of Scandic Laholmen Hotel, combining maximum efficiency, creativity, and versatility: 

Lab-O-Chef 5

Countertop multifunction machine for Pastry, Chocolate, Gastronomy, and Gelato. It can reach a temperature of 105 C.

Check out the details 

161 T G SP 

The most compact gravity-fed, single-flavor machine. It produces up to 200 soft gelato servings of 75g in one hour.

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ReadyChef 

Gelato, pastry, and chocolate in a single countertop batch freezer with over 30 programs available.

Check out the details 

Seasonality and fighting food waste

At Scandic Laholmen Hotel, a lot of attention is paid to sustainability, in its broadest meaning. "For us, sustainability is really important, and it's something we are working a lot on right now," David Vidal specifies. "It's an aspect we have in mind when creating our menus. We work seasonally considering the most suitable ingredients, while being careful about their
impact on the environment."