Saturday , March 15, 2025 marked the first Quenelle Day in history, and I can say with certainty that it was a great debut!
When I launched this initiative, I wanted to give proper recognition to the quenelle, a technical gesture that in restaurants is synonymous with elegance, precision and quality. Never would I have imagined that the idea would go around the world, involving chefs, pastry chefs and enthusiasts who embraced the challenge with enthusiasm.
Quenelle Day as seen by the media
The event did not go unnoticed: the Corriere del Ticino devoted a full article to it, recounting how this day began as a joke on CucinaLi, but quickly involved industry professionals and international ice cream makers.
Chefs’ support and global outreach
Thanks to the support of so many participants, #QuenelleDay reached thousands of people with content that showcased the quenelle in all its forms: perfect, imperfect, gourmet, and even comical!
A key contribution to getting the message going came from a number of industry professionals who shared their enthusiasm and creations:
๐ฅ Ivan Vazquez, great Spanish ice cream maker and international consultant, but above all a golden guy and extremely helpful person …and of course, a big fan (and maniac like me) of the quenelle! For those who missed our nice 4-hand recipe for olive oil and chocolate ice cream you can find it here.
๐ฅ Vladimir Dubovik, a talented and very nice Italian-Russian ice cream maker who teaches ice cream making in Chile, where he has a crazy following thanks to his always very nice videos, as well as full of notions! Also with him some time ago we made a gourmet ice cream with 4 hands: Garlic, oil ..and chili ice cream.
๐ฅ Camilla Jesholt Buffatti, lecturer & creative pastry chef, recognized for her confectionery creations that combine aesthetics and taste and “fellow creator” of Gronda and whom I recommend you follow if you like pastry. Her creations are always beautiful and elegant!
๐ฅ Marco Garattoni, starred chef of Cesenatico’s Ancora restaurant and “fellow creator” of Gronda. His ability to combine traditional flavors with modern techniques has made him a benchmark in Italian dining, and about QuenelleDay, he was one of the first to gladly agree to be a part of it!
๐ฅ Andrea Mattasoglio, well what can I say about Andrea… look at his creations, these little works of art speak for themselves! The quality and precision of his preparations as well as his dedication to culinary excellence set him apart in the culinary scene! Andrea also participated in Quenelle Day and if you want to learn something, you can check out his course on the art of plating on #CucinaLiOnline.
Will we see you for Quenelle Day 2026?
This first edition proved that the quenelle deserves its official day, and this is just the beginning. Thanks to everyone who participated, shared, tried (and maybe failed ๐) in making their quenelle!
Now see you in 2026, with even more participation, even more chefs and, who knows, maybe with Quenelle Day officially recognized worldwide!
Below you can use this link to add the reminder to your calendar!
Best stories from Quenelle Day
Here is a gallery of the best stories, shared by chefs and enthusiasts around the world. ๐
- The mathematical secret of the perfect quenelle: OQP - 15 March 2026
- March 15 is Quenelle Day: you have no excuse on Sunday - 11 March 2026
- Gelato Project v10.3 - 30 November 2025
