Mississauga, October 7^th 2019 – The Carpigiani Challenge continues its journey around North America and the world making a stop in Toronto on October 3rd & 4th  where 17 chefs took part in the two sweetest competitions of the year hosted by Cool King, Carpigiani’s distributor. The winning flavor for the Gelato Category is  “Cheese board Gelato” by Kaya Ogruce of Death in Venice in Toronto, ON, flavor reminiscent of the trendy cheese boards served in wine bars made from Pears cooked in Marsala wine, combined with Brie Cheese, walnuts and Saskatoon berry jam; and for the in the Ice Cream Category “Pumpkin” by Mark Johnson & Rebecca Jones of Ed's Real Scoop in Toronto, ON a decadent and seasonally appropriate Pumpkin Ice Cream based upon their grandmother’s Pumpkin Pie recipe.

The winners of the Ice Cream Category will be invited to the American Ice Cream Final, A special event being scheduled in New York City in 2021 to highlight the unique tradition of American-Style Ice Cream. Flavor, creativity, structure & consistency are the three parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the mouthfeel of a well-made Ice Cream.

The winners of the Gelato Category will be invited to the American Finale of Gelato Festival America scheduled in 2020, for a chance to become one of the American chefs who will represent North America at the 2021 World Final. Flavor, structure, creativity and presentation are the four parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the visual impact of the gelato.