In the News
Media coverage, endorsements, press releases and more...
Chef Gary to Teach at Artisan Culinary School
Altea, Spain March 15-21, 2026 and March 14-20, 2027
This spring Chef Gary Mihalik will be teaching a course on ARTISAN PASTRY, FROZEN DESSERTS the at Artisan Culinary School, an international school built around real food and real people.
​
Artisan Culinary School's instructors come from Spain, Italy, France, the United States, and South Africa — chefs, bakers, cheesemakers, and food professionals who are at the top of their fields. Each of them brings a lifetime of experience, curiosity, and generosity into the classroom.
What connects them is not just technique, but a shared respect for ingredients, culture, and the responsibility of teaching. They arrive in Altea with different accents, backgrounds, and traditions, and they leave behind something lasting in every group of students they work with.
​
Chef Gary's unique courses will take place March 15-21, 2026 and March 14-20, 2027.
​​
​
Additional Reviews and Endorsements
“Author Gary Mihalik transports the reader to a remote culinary center nestled in a picturesque mountainside in Calabria run by a charismatic and talented chef. By vividly sharing his experiences, Dispatches from Calabria beautifully captures the magic that John Nocita has created for his students at the Italian Culinary Institute. This book is packed full of recipes, strongly influenced by Gary’s time in Calabria and honed in his home kitchen, that illustrate his passion for food."
– Dr. Bill Schindler, author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health
“Gelato! When we think of it, most of us have feelings of a delicious, creamy, airy, chilled delicacy. Elusive ecstasy in a cone or cup that can only be found in a few exclusive venues or on your next trip to Italy. Dr. Gary presents the first and only book in English that reveals the secrets behind artisan gelato making. Whether you are a novice or a professional gelatitian, you will learn the science necessary to make perfect gelato and the techniques to make it more intensely flavorful than ever. Mastering Artisan Italian Gelato: Recipes and Techniques will unleash the sweet side of your culinary creativity as no book has ever done before!”
– John Nocita, President, Italian Culinary Institute, Stalettì, CZ, Italy
“Mastering Artisan Italian Gelato is an incredibly valuable resource for anyone interested in the art and science behind this unique Italian delicacy. With 77 gelato formulas and many component ingredient recipes, you will have access to a wealth of information that will help you take your gelato-making skills to the next level. In addition to providing practical, hands-on guidance, the book also offers a comprehensive understanding of the theoretical and scientific principles behind the undisputed king of frozen desserts. Whether you are a novice or an expert, I highly recommend Gary’s book. With its comprehensive approach and in-depth coverage of both theory and practice, this book is a must-read for gelato enthusiasts everywhere.”
– Juan M Penzini Granier, Academic Director, Artisan Culinary School, SL, Altea, Spain