I am Yaser Kangani, 38 from Iran born in capital city of Tehran and opened my Gelateria from March 2014.
When did you decide to open a gelato shop? Has it always been a dream of yours or was it a sudden decision?
I am a travel specialist working in the industry for about 18 years and am very successful, but it always being a stressful job as I had to manage lots of crises due to nature of the travel and holiday management business. On 2006 I was in Rome and just wanted to have one scoop of Ice Cream which I didn’t know its Gelato in Spanish Steps, taste and mouth feel was amazing and remain with me for a long time. When I decided to think of other business alongside the current business I have, Gelato was the first thing came to my mind.
Why did you decide to produce and sell gelato?
Its among the unique business in the world that you are always having happy clients or clients seeking happiness ! process of making Gelato is fun and creative and if you love your job, result will have direct effect on your Gelato and clients would understand it. You have fun making Gelato and your have more fun selling it ! so its always gives you happy feeling and mood.
Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?
I was searching through the web to find a proper school / chef institutes to learn how to be a Gelato chef, during most of my searches which started from 2012, Carpigiani Gelato University was coming up most of the times. I have watched videos on youtube, reading success stories and interviews with people who had courses with great instructors there, so I decided to come and join the party… now I believe that I am part of the CGU family and have their support whenever I need it. I am not alone and I am happy !
What is the mission of your gelato shop?
OK, making Gelato using ready to make bases and pastes is not what I need. I wanted to make really Italian and authentic Gelato from Italy to serve my clients with the best Italian experience possible, so, Artisanal way was the answer. With help and guidelines of my instructors at CGU, I am making fresh, healthy and delicious Gelato on daily basis for my clients. Their health and happiness alongside the great taste is the mission I have.
What was the inspiration for the name of your gelato shop?
We do lots of experiments to make great tastes and textures for our Gelato, so I called it Gelato Lab ! and Seriously its a Lab…
Tell me about a typical day in the shop.
Shop starts from 10.00 am to 11.00 pm and lab works in two different shifts, 9 in the morning we start with our pastries and cakes and from 4 pm we start production of our Gelato and Chocolates. Mornings at the shop and smooth and easy going but from 3-4 pm till end of the night we are extremely crowded. Usual head counts in a day reaches up to 1000 people which we are so proud of that ;-)
What part of your work do you like the most?
Making new flavors, Extracting Gelato from machine and off course tasting it as the first person ! and making Chocolates. In general there is nothing that I can say I don't like. I really enjoy my business
What is your favorite flavor? Is there a flavor you enjoy making the most?
I love all my Chocolate flavors, Milk, White, 70% single origin St Dominique which I am using one the worlds best chocolate brands for them. Then its Pistachio and Vanilla
What is your customers’ favorite flavor?
Our most selling flavors are Lemon, Strawberry, BlackBerry sorbets and Saffron, Vanilla and Chocolate Gelato’s.
In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?
We have many Gelato Shops and product is almost well known but it still requires some presentation for clients who are new to the product, but taste is doing its job !
How do you communicate the craftsmanship of your product?
How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?
We are located in a very prestigious Shopping mall in Tehran, so we have lots of walking customers, We also have our customers database which we contact them directly, our Instagramm page is a great tool and our FaceBook page also works well. We also have our website under construction which will be available soon.
In your opinion, what is the key to success for a gelato shop?
Quality and attention to details. I am doing it and asking this from my staff members to do their best job possible at the moment, they should compete with them selves to make sure that what they do is the best they can do at the moment.
How and how much has your life changed since you opened your gelato shop?
Plenty ! in a good way, I have to spend more time as a owner and brand manager which is expanding so fast, but its all excitement and leisure !
What are your plans for the future? Do you want to open more shops?
We are already started to expand and by mid 2017 we will have two new Gelato Lab shops in other two luxurious shopping malls.
What message/advice would you give CGU students or anyone who wants to start a career in the gelato business?
Being in CGU is fun, but if take this fun serious, you will open many doors to your professional life which makes your life sweet and enjoyable as Gelato. Also its strongly advisable that they renew their knowledge by attending again after a while to get access to more new methods and secrets of this great and lovely business…
