The inspiring story of Sabrina Mancin, top Chef & Gelato Making expert

During our journey as equipment suppliers and gelato making business consultants, at MODALiTA we had the pleasure to cross paths with a lot of top-class professionals in the food industry.

Brilliant chefs, gelato making masters, artisans, designers, entrepreneurs…

Each of them taught us something, thus nurturing our expertise. We have in fact always believed that growth must pass through sharing ideas, know-how and vision with the best players around. And as a matter of fact, we’ve become quite good at recognizing who the best players are.

This is why, when we first met Sabrina Mancin, we immediately understood that she was a special one. 

In the vibrant world of culinary arts, some chefs transcend the boundaries of mere cooking. They don’t focus solely on mastering cooking techniques and ingredients. Instead, they rather become storytellers, cultural ambassadors, memory weavers.

Sabrina Mancin is definitely one of them. She is in fact an entrepreneur, a multifaceted chef and a gelato making expert who embodies this ethos with her vision and eclectic heritage.

The colorful culinary journey of Sabrina Mancin

Sabrina’s identity is a delightful tapestry woven from diverse cultural threads. Born and raised in Venezuela to an Argentinian mother and Italian father, she inherited a rich culinary heritage from her roots.

Later on, her studies have brought her to the US, where she has attended college and completed her master degree. Also, she has lived and worked in Italy and Angola, before settling in the US where today she spends most of her time.

This multicultural upbringing ingrained in her a deep appreciation for diverse flavors and culinary traditions. As the perfect melting pot of cultures she is, Sabrina is today a culinary wanderer with a profound culinary philosophy.

Our MODALiTA Team has deep Italian roots, and that certainly contributes to creating a great synergy with Sabrina. We personally were immigrants many years ago, and we perfectly know that melting with a new culture is challenging but also a powerful driver of learning and innovation.

Her journey has been one of relentless curiosity and exploration. And due to her exciting stints around the world, we know how today she has succeeded at gaining an incredible expertise in terms of flavors, techniques and culinary traditions.

A Career Unfolds

Sabrina’s career is a rich journey across which she managed to grow her know-how in a number of different experiences.

After graduating and getting her Master in the US, she established and managed her own private catering company, where she honed her skills in creating delectable dishes for various events.

She then ventured to Italy, where she worked at a prestigious culinary institute, further expanding her knowledge and techniques. Yet, it was her stewardship of NANNDI, a Frozen Cream and Pastry Shop nestled in the vibrant streets of Miami, that cast her as a maestro of gelato, firmly stitching her legacy into the fabric of culinary excellence.

But her traveling wasn’t over. Additionally, she provided consulting services in multiple countries. Since then, offering her expertise to help businesses improve their culinary offering has always been her priority.

For this reason, in 2024 she also became Vice President of BRAVO North America, a key milestone in her brilliant career.

This way, together with her private activities that include sharing her expertise through online courses, YouTube, and in-person classes such as our top-rated Gelato Class from Scratch, she has established herself as a "leading figure" in the US gelato industry.

Collaborating with ice cream and gelato brands, she continues to carve her niche while fostering a vibrant community of food enthusiasts. And that's what made her become the founder and creative force behind the Dolce & Salato Fest. Together with our MODALiTA team, we have turned an idea into a reality now going onto its third successful year.

“Make it yummy, make it simple”: the Chef’s food philosophy

For Sabrina, food is more than sustenance. It's instead a conduit for joy, connection, and nostalgia.

Her culinary philosophy revolves around the belief that good food has the power to evoke cherished memories. More precisely, “Palatable memories”, she says. In fact, how could you better bring people together, if not with yummy food?

Whether it's a simple family gathering or a grand celebration, food plays a profound role in shaping our experiences.

That’s why, according to her philosophy, there are two key points that she truly believes in:

1) Food has to be easy to make. The easier, the better! This way everyone can develop those palatable memories she keeps talking about.

2) Those businesses that focus on quality ingredients and techniques, must achieve success! 

That’s why, through her teachings, she empowers food businesses to develop their own unique and delicious flavors in the easiest - yet efficient - way.

In other words, she shares the same goals we have always cared about at MODALiTA.

Good food isn't in fact just a delight. It's a transformative experience. And if your restaurant or gelato shop will be able to create such an experience for your customers… Success will surely be the most obvious outcome!

Therefore, if you’re one of those businesses that always commit to quality, never cease to learn and further develop your know-how. Quality is a long-term process, not an easy spot to reach.

If you want to get some precious advice for your own business, Sabrina Mancin might be the person you're searching for.

Otherwise, if you're an aspiring Gelato Maker, click here now to register for the next Sabrina's Gelato Class from Scratch!