My name is Hussein Alshabebi , 42 years old, from Iraq, Baghdad.
I was born in Baghdad and I live there. I'm a pastry chef and have a shop called "Vanilla" for cakes and pastries.
I opened my gelato shop on 22nd of May 2017 a new branch added to Vanilla, that's why called " Vanilla Gelato " .
The idea of the Gelato business came when I visited the western breeze Co. for buying some raw materials to the pastry shop, and met Mr. Harith Aldakheel, he was a manager last year and he pushed me in the gelato field.
Honestly, I had no any idea about how to make Gelato and I told him if I want to start I have to study how to become a Gelatiere in the right way.
And then he told me about the
Gelato University in Carpigiani and introduce me to Mr. Carlo then I start my way to Gelato world .
Then I made the registration through the website and travelled to Bologna in October 2016.
I really enjoyed the courses with the great Chefs ( Bas & Stefano ) for basic and intermediate courses.
And I learned how to make Gelato and use the machines in the right way.
Then I made my machines order from Carpigiani agent in Baghdad and staring to prepare the lab and showroom next to my pastry shop.
Then I travelled again to Italy to attend the fair in Rimini and took another training in Rome. , I'm still looking for courses to improve my work all the time especially courses for gelato decorations in the pan and great new idea.
My favorite part is how to create a new recipe and using my lovely Maestro Machine .
My favorite flavor is ( dark chocolate with orange zest ) and I always make it in the shop. The people should always know the gelato is better than the ready ice cream in the supermarket cause the Gelato is fresh raw materials , less fat and auger and I tell them always that when we make sorbets here using fresh fruits and the recipes from Carpigiani books.
And because of using the social media, we use the Facebook to communicate the people and telling them about our new news and social flavors every 2 days.
Now I make 16 kind of gelato everyday and changing them everyday , I can make more than 30 but l like to keep them fresh and when I have a daily customer , it's better for him to see something new every visit.
My plans for this year is to open a cake/ Gelato shop in a new Mall in Baghdad in 3 months and another Gelato shop in another city in the south of Iraq.
My message to the students in Carpigiani university is "Don't miss any word you hear from the Chef and any person you meet in the this great University" you will need it in the future when you start your business.
