Also called: Gelatiere, Ice Cream Artisan
Develops and churns small-batch ice cream, gelato, and sorbet.
You balance sugar, fat, and air in each recipe, then churn flavors like brown-butter pecan or mango-chili. Summers are packed with customers and new-flavor experiments. Some artisans train at gelato university programs in Italy.
Shop owners can earn more.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 0 years after high school. On-the-job; short gelato courses available.
Ways in: On-the-job training, Certification, Self-taught. Training cost: Get paid while you train.
Majors to look at: Food Science, Baking & Pastry Arts.
Growing faster than average.
Low risk for 10 years. Batch freezers do the churning; inventing flavors and making small batches by hand stay human.
Age 16+. One way to start: Apply to ice cream shops that make their own; start scooping and learn to run the batch freezer
Classes: Chemistry, Culinary arts CTE, Business.
Official data: O*NET occupation 51-3092.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.