Ten years ago, Jennie Dundas and Alexis Gallivan, opened Blue Marble Ice Cream in Brooklyn. Their products are entirely organic, made from only high quality ingredients, and absolutely no hormones, antibiotics, harmful pesticides and artificial additives. Manufacturing in New York with ethical and sustainable practices is crucial to this woman-run company.
We got to tag along as Jennie, CEO of Blue Marble Ice Cream, and Susan Jo, Ice Cream Chef, went about their normal routine. Join us this week as we talk ice cream and show you around their facilities in Industry City, a historic industrial complex built in the 1800s.
“We have been committed from the beginning to creating what we call “elemental ice cream” — this is traditional flavors, created with integrity. We believe that if you use the absolute highest quality ingredients, folks will taste the difference — and they do!” Jennie Dundas, CEO of Blue Marble Ice Cream
“After going to art school in LA, I moved to NYC for an internship at an art magazine, hoping for a career in art publishing. I worked some restaurant jobs on the side (front of house), and unknowingly started to fall in love with the food industry culture. The magazine eventually folded, and after a series of unfulfilling admin jobs, I looked back to my love of food and working with my hands for a new path. I enrolled in night courses at the French Culinary Institute (now the International Culinary Center) while working for a fashion company, and after graduation, quit my office job to work in kitchens. I worked at some really great restaurants for some amazing chefs for 6 years. Last year I decided I wanted to take a step back from the hustle of restaurant kitchens for various personal reasons. I saw an ad for a part-time ice cream maker at Blue Marble, and thought it sounded perfect. And it was! My role quickly shifted from ice cream maker to Ice Cream Chef.” -Susan Jo, Ice Cream Chef at Blue Marble Ice Cream
Ever wonder what a day in the life of an Ice Cream Chef is like? Susan Jo gives us a step by step look at her job:
- Get changed into work clothes and grab a coffee.
- Consult my production list for the day + decide on a music playlist.
- Fill out production sheets (includes recipes and quantities that will be produced).
- Assemble and sanitize the Emery Thompson (ice cream machine)
- Build the (ice cream) tubs, if necessary.
- Load up my speed rack with ingredients.
- Scale/mix a batch, pour it into the machine. While it’s spinning, get my next round scaled and ready.
- Extract the ice cream. Repeat steps 6 – 8 until everything’s finished.
- Break down the machine, wash the dishes, clean down my station and the kitchen.
- Go up to the office to process the data for the day’s production.
- Go home and dream up new flavors!
“For anyone looking to get into not necessarily ice cream, but any type of kitchen work: before you go dropping out of school, or quitting your day job, or enrolling in an expensive culinary school–try it out. Actually go work in a kitchen. Get a stage, or an apprenticeship, and see if it’s really for you. It’s not what a lot of people think it’s going to be, and it’s certainly not for everyone.” -Susan Jo, Ice Cream Chef
“My favorite flavors are in line with our ‘less is more’ philosophy. Give me a great Vanilla, Nitro Cold Brew Coffee, or Green Tea – they need no mix ins because the quality of dairy and lower sweetness level make them as dreamy as a great classic gelato.” -Jennie Dundas, CEO of Blue Marble Ice Cream
Ship Blue Marble Ice Cream straight to your front door here.